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Kapeller Hopfestubb

➤ Obere Hauptstraße 8, 76889, Kapellen-Drusweiler, Germany

Sushi • Mexikaner • Asiatisch • Europäisch

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"I have already reported several times about the Chapelr Hopfestubb. She has been one of my favourite addresses for several years. Chef Marc Wendel has been bringing Hausmannsköes to the plates since 2011. He also likes to look beyond the culinary horizon of his well-bourgeois regional cuisine and lets both Mediterranean and Asian accents flow into his dishes. How familiary it goes here, you can feel right when you enter the cosy guest room. This is where Marc's mother Manuela is in charge, as she manages the service in the Hopfestubb with a lot of heart and a proper serving of Palatinate charm. A friendly family-run business that “besides” maintains a guest house with apartments and double rooms and also operates a small winery. Where the loving host family Wendel spends the time and energy so successfully putting all this under a cap, I wonder at every visit. In August last year, on the sunny terrace there was an uninhabited until a unique meeting. My father-in-laws from Bremen were visiting the Palatinate for a few days. At the same time, a non-unknown Garmischurlauber along with an annex on the return journey had put a stop in the Palatinate. Since I was not inessentially involved in the choice of their accommodation – they resided quite feudally with the Wendel family in the guest house – I suggested spending the last evening of their short trip with hand-resistant home kitchen in the Hopfestubb. On the other hand, my father-in-law had nothing to do with it, this well-maintained inn was still in great memory from the last visit. Good wine and even better food nearby. Of course, the coming part-time farm from the Bergisch was there immediately and reserved a large table on the Wendel’s summer terrace. Rarely his walk to the place of enjoyment was shorter. Inhibitious alcohol consumption seemed pre-programmed. The Augustsonne radiated with vehemence on the idyllic veranda located in the rear part of the property. After the warm welcome by the owner Manuela Wendel, we crossed the two guest rooms and met a well-launched couple, which is deepening – the sedative effect of Apéro and well-pliers had apparently already been used – on the terrace chairs equipped with comfortable seat cushions. Where do Bremer and Solinger prefer to meet? Of course in Pfälzer Weinlanden – where else? From then on, we had nothing to do with the sociable coexistence, and in the relaxed chat we enjoyed the evening mood in the circles of our family and friends. The two-headed travel group from the ring town fought their first thirst with Hugo and yeast wheat. I had to follow the pods with a lemony summer choir (Riesling with Lemon, ice cube and lime for 5 euros. My wife retired on her popular grape bitzler (0.25l for 4 Euros, an alcohol-free grape juice cocktail with frozen grapes. Bellaris (0.75l for 5 Euros and various barley juices from Bellheimer also populated our table. As always, as a small appetizer, there was a piece of poor quiche. This time in the form of a pleasantly fragrant mini onion cake, which only landed on the amuse plate accompanied by a few splashes of balsamico reduction. This is traditionally enjoyed in the Palatinate as a new wine. But even without this, the chick refined with bacon and some caraway was quite formidabel. A good start that stimulated our appetite without compromising our hunger. My colleague from NRW wanted fried crevettes. Roasted shrimps like the Macster, although not in the menu, were delivered as desired in Mediterranean preparation with some chili, garlic and thyme. The experienced Solinger Gastronaut enjoyed the five juicy crustaceans liberated from their shells together with the house-baked olive bread and made a completely satisfied impression. It wasn't at least South European that night. As a recommendation, Marc Wendel had once again put his ingenious Gazpacho (6.50 euros as a cool summer soup on the season ticket. The mother of all smoothies And the starter choice fell extremely light to me. The chef has not betrayed me the secret of his Andalusian vitamin syringe to this day. Perhaps it is due to its small cucumber content or to its small hand for the right taste. No matter, his version of the “Mother of All Smoothies” has a powerful impact on the aromas. What banal ingredients such as paprika, tomato, onions, softened white bread and garlic can be tasteful when refined with good olive oil and the right vinegar, impressed me again with every spoon. My wife decided exactly like Madame Shaneymac for the salad bowl named after the owner (13.90 euros), where the latter did not save with the trination of fried pork fillet. I have this semi vegetarian (if ever! Sporty food has been enjoyed here a few times and found the combination of fresh green, juicy pork and delicious vinegar oil dressing always very delicious. Especially on warm days, such a salad can serve as the main course. The ladies were completely d’accord with their choice. The Lords of Creation and my mother-in-law, on the other hand, went to work a little more fleshy. While my mother-in-laws practiced in culinary redundancy and the panned pork carving “Wiener Art” – in fact there were two on the plate – ordered, Oh father-in-law, ick listen to you carving! an old youth-sining journey on his steak plate began at my solingen-based consort. It was new to me that the young garlic is served here with a little ragsteak, but you never learn. Garlic with steak base In addition, the nostalgia represents a not to be underestimated factor in enjoying. And if this garlic monster actually reminded his sniper of old steakhouse days, I am all the more pleased that he was able to refresh his juvenile palate night on a Palatinate terrace. The Knoblier miracle of chapels! Speaking of fresh: rumor(s), the next day the journey should have been completed with an open top. In this context more than understandable. Also I had to do it with a medium roasted piece from the Argentine ridges, but let me serve this with fresh plums and a proud hill Parmesanrisotto. My Rumpsteak with Fresh Peppers and Parmesan Risotto I found the EUR 27.90, which was retrieved for this, extremely fair, especially since the “Men’s Cut” brought 250 grams of beef to the plate in perfect cooking. At an incision: Rosa! Well, the regional aspect came too short in the meat de facto, but first of all, the quality and secondly, such a steak must somehow count for the gastronomics. Too dogmatic should not be taken (every time. After all, are not in “Nobelbart and Putzig”... The serrated seedlings also got as they need. They were of excellent quality. Only the risotto with a spicy parmesan note could have been more cloning – yes. Once again the Rumpsteak (this time in Lee location to the Risotto Hill The Italian feel-good classic among the rice dishes was simply lacking with creaminess. It is good that with a generously cast, rich Regent Jus, the conditions of sin on the plate were rebalanced. The pear wine choke from the Rhineland metropolitan region, which is scavenging at the level of the regular guest, still enjoyed a sorbet variation in the tastes of Cassis, pineapple and coconut. Unfortunately, I had to miss out on the serene shoulder closure with the Schlemmerspezi, as it was time to get the little one to bed. Yes, the three days and evenings with the Solinger pleasure fraction really passed quickly. The memory of this is good and lets me hope for her comeback in summer. The culinary map of the Palatinate or Alsace (also bathing should not remain unprecedented yet has so much to offer, as the common moments of enjoyment will not come out so quickly."

Weinstube Mathis

➤ Weinstraße 66, 76889, Klingenmünster, Germany

Wein • Deutsch • Fleisch • Europäisch

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"Exactly three years have passed since I was last a guest at the Mathis Wine Shop. And that, although I have since certainly been on the one hundred times on the much-experienced wine or wine I passed through the street of the Mathis family. As it came to this rendezvous with a lot of Pfälzer's feeling of life, it was briefly described. The visit from the middle-high north was a guest at the Palatinate on that weekend and my first choice, the wine room “Alte Kelter” in Mörzheim, was actually booked this evening. There was no room left at the “Dyck” in Mühlhofen. At the “Hoppeditzel” in Impflingen, I only earned a pity on the phone on my request. I was under a certain “Weinstuben-Zugzwang” because you would like to serve the “Weservolk” on an adequate vasper plate. To Neustadt go to the “Eselsburg”? You don't need to call on Friday nights. In addition, there are still some good mares that are located in the vicinity. The wine room “Zur Blum” in Landau had once again places free after 8:00 and would certainly have been a good option, if the “Mathis” from the belly coin had not given us a term on the phone immediately green light under the cover name “Eschbach-Süd”. Blademünster is a term for alcoholics and burn-out patients because of his psychiatric clinic. In the case of Pfalz-Gourmets and gourmets rather less. Although the place with the “Stiftsgut Keysermühle” and its slow food restaurant “Freiraum” also makes kulinarisch meanwhile talking about itself. We parked directly on the wine route and stood a little later in front of the house number 66, a marvellous property, whose outer facade proudly showcases its work. The parking spaces directly at the inn were all occupied, which is why we liked to buy the small walkway. On a strikingly irradiated slate board a few recommendations were already written in chalk. Chestnut soup, Cordon Bleu, Rumpsteak and Flamecake – all of them classic Alsace-Pälz regional cuisine, whose well-sounding names left our hunger no less. We entered the wine room through the heavy wooden door, enclosed in a round arch. Inside, the guest awaits a rustic-style room, which acts as a picture of the hospitable wine region Pfalz. Initially, what is still a little folkloristic, quickly softens a Palatinate's sense of home and life, which at the latest emerges from every corner when the guestroom is reached and is difficult to escape. Rustic masonry made of sandstone, a ceiling lined with the same barrels, bare wooden wall benches, whose convenience is preserved with a few loose seat cushions. The magnificent tile stove provides warmth. In addition to it, the magnificent wall cabinet from the family genetic material is also responsible for the unique atmosphere in the “Mathis-Stube”. But on this Friday evening we do not enjoy the “First Lounge”. That's why my call came too late. The main guest room was really big, and it was quite hard in there. Jakob Mathis, the son of Wilfried, received us and led us into a kind of guestroom to which the wine room was extended. This even slightly larger spatiality is used as a wine tasting room and for larger companies. Or even if there is no room in the actual wine room. There were also some tables here. A larger group had made it comfortable on a long table. You were good things and apparently there was a lot to laugh. At our table there were two older gentlemen who took their evening bread with a bottle of red Mathis wine. We were put to the table by the junior, which is not unusual in the Palatinate. Owners, winemakers and wine-grower Wilfried Mathis were not present. Since 1988, he has managed the restaurant. Previously, there was a so-called “Straußwirtschaft” (Straußwirtschaft), an only seasonal open guest company, where there were only a few smaller, mostly cold dishes for wine. To my demand, his son told me he was currently in hospital. It's nice to be able to rely on his family who throw the shop even without the owners. But the cult economist from blade-münster, the various connections to the South Palatinate art scene, see bottle label of his wines! and whose special relationship with the spice island of Sansibar and the African continent becomes visible in the form of life-size wooden figures, of course not only the regular guests are lacking. But Sonemann Jakob drives a similarly entertaining “must-program” in the service and brings the legendary set of his father “Hänner schunn b’schdellt?” “Have you already ordered?” just as dialect-coloured and authentically over the lips. I guess the apple doesn't fall far from the trunk. Pfälzisch is an official language, which is why the tourist from Karlsruhe or Heidelberg likes to visit a provincial “sprachoase”. In addition, the well-known wines, both in the open and in the bottle, are still relatively cheap. If you hit the menu, you will be briefed about the history of the wine bar and its culinary orientation. More than 30 gastroyears are distributed here in 3 generations. There are also a few sentences about the winery, the cultivated vineyard and the cultivated grape varieties. And – Attention word game – “Pfalz you want to recover...”, there is also a guest house that is referred to by the way. At the menu you try to move a bit away from the usual wine-room unit porridge. This is achieved with the two house specialties, the king's chop in red wine with red cabbage, semmelknödel and salad for 16.80 euros and the in-house sausages with green Sansibar pepper, apple horseradish, wine sour wort and roast potatoes 13.80 euros. It's good that some of them keep their prices stable. At the Palatinate specialties you meet the usual suspects. In autumn, there are seasonal chestnuts with red cabbage for 10.80 euros and the writer and founder of the Palatinate folklore, August Becker, born in Klingenmünster, will once again be dedicated to an entire plate equipped with the fleshy trinity somagen, liver dumplings and bratwurst. For 12.80 euros, the “August Becker Teller” served with a neat winery leaves nothing to be desired both qualitatively and from the crowd. I was able to convince myself, because my choice was on the classic regional threesome with Kraut. In addition, a few seasonal recommendations are offered. The beef roast from the Grandma with “Nuudle unn Sooß” 14.80 Euro sounds just as delicious as the Cordon Bleu filled with Münsterkäse with roast potatoes and salad for 16.80 Euro or the homemade Nougat Parfait with Zwetschgencomott 6.80 Euro. The complete portfolio of the Mathis winery is available for wine drinkers. This is led by Jacob's brother Ingo. Her new house wine line bears the active name “home feelings” and already her logo with the meise in the landing approach makes quite nice. So why not order a bottle of white wine cuvée? At the moment it is only available in white and rosé. The red home feeling cuvée comes into the bottle only at the end of the year. The price of 11 Euro bottle! is of course a bargain. The similar mixture of Pinot Blanc and Auxerrois grapes had a pleasant acidity and smelled fruity in the glass. The waiting time for the food went a little. It was probably the bigger society that was next to us, as well as the fact that we were among the last guests who came to that evening. For at peak times it can take some time in the Weinstube Mathis. Perhaps the relatively simple Palatinate dishes could be used to optimize a few processes in the kitchen, so that the hungry guest does not “should” too long. My “August Becker Teller” looked really good. The bratwurst crumbled around the liver dump in the centre, which should be the absolute highlight. The fried slice Saumagen was leaning casually on the heap of vinegar. Hearty acidic basic aromas dominated on the plate. fried and cooked meat or Sausage specialities Pfälzer Provenienz all at high quality level. Perhaps it would have been possible to use pepper or pepper. Pepper grains can make something more reserved. My companions also praised the outstanding liver dumplings, which were of course served with the obligatory brown sauce. They had the right consistency nicely fluffy and tasted significantly better than what you get on wine festivals or Pfälzerwaldhütten. The apple horseradish to the Sansibar-Pfeffer sausage could have gotten some more sharpness. The two sausages, on the other hand, were absolutely unique in taste. The green pepper gave them an unusually juicy note, which was good with the crispy roast potatoes and the sour wort. In this way, it was not only in terms of culinary delights a completely successful Palatinate evening, which the guests from the Bremer North enjoyed visibly and in which – thanks to the delicious white wine cuvée – a few “home feelings” came up. The mathis jr.’s saying, “Drinks wine and loves you!” is not enough to follow in today’s time. And if you are still drinking water to the goodman, Jakob Mathis supports the organization “Viva con Agua” by pouring out its spring water in the wine bar and creating its own wine for the water helpers, Anm. , the conclusion can only be loud: Hammer-Abend!"

Castell Das FÜr Wanderer Und Feinschmecker

➤ Hauptstraße 32, 76829 Leinsweiler, Germany

Deutsch • Mexikaner • Vegetarier • Europäisch

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"Unfortunately, as a notorious, Swabian Nörgler, you will not be happy even if you are looking for a long time, so you can find just as no criticism. The hotel is very clean, the food really delicious and all staff always have a smile on the lips and a few nice words. You can be the dreamy environment here! I still have 2 small points: 1. In the holding tubes of the balcony (room 21 include blind plugs. 2. What I couldn't understand: On the wine list there are numerous wines one quarter at prices below 5 euros. Accordingly, there should be numerous fillings for the 3/4 liter bottle with a price of less than 15, but there is absolutely no. The bottle prices are quite high and can only animate hard to take another bottle with the room. Too bad. These two things, but only to make at least criticism, the stay was completely successful and very beautiful!"

Kamel's Mediterranes Pizzeria Hamburger-house

➤ Marktstraße 25, Bad Bergzabern, Germany

Sushi • Pizza • Mexikaner • Asiatisch

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"The food was really excellent, the burger with juicy meat, fresh ingredients, very good sauce and an exceptionally good and naturally colored bread rolls probably the best I've ever eaten. Also the pizzas are really tidy with fresh ingredients as you rarely see it. A visit here places many trend restaurants in larger cities loosely in the shade. There is also a further ride. The owner is very fine, makes a lot of himself and takes care of his guests. A 6th star that there are no alcoholic beverages on the map but there are certainly alcohol-free wine and beer you see, it goes wonderful even without and does not taste a bit on the contrary. Clear question! Must have been tried."

Landhotel Hauer

➤ Hauptstraße 31, 76889 Pleisweiler-Oberhofen, Germany

Sushi • Mexikaner • Vegetarier • Europäisch

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"Nice hotel, with friendly staff.But it's very good, breakfast buffet is okay, the coffee could be better, very black and no more hot though from the thermopot. Probably made very early with a large preparer.Beautiful relatively large spa area, sauna with large window and lots of light, very pleasant, infrared and steam bath we did not use. Everything clean and quite new. Overall were satisfied and would recommend it further."