Buschmühle
➤ Im Modenbachtal 0, Buschmühle, 76835 Flemlingen, Rheinland-Pfalz, Germany
Regional International Specialties, European, Seasonal, German
"The historical property of the bush mill is located in the marking of the municipality of Weyher in the Palatinate on the upper run of Modenbach at the foot of the Blättersberg. And not as stated here in Flemlingen. Quite honestly, for a good year, almost every month I follow the “Jubiläums Menu” in the month ahead on the somewhat old-baked working homepage of the noble according to Google restaurants. And almost every time the water runs in my mouth. In addition to the individual courses, the aperitif, the water and the wines are not 0.1 or 0.25 schnapps glasses for each course, but all you can drink, but the offer is always valid only on Friday and Saturday after reservation. Frozen fried pork pussies for July can look forward to: cantaloup melon with parma ham mousses of goats fresh cheese on a salad of fresh fennel and oranges refined with noilly puss and cream fraiche garnets with grilled zucchini and sage apricot saucer Aperitif, table wines and soda water under 55 euros per nose, cans nidd meckern. In addition to the jubilee and Sunday menus, there are good listening ala Card dishes for everyone, but then very expensive, well 5 weeks ago we were here for the first time. A good friend accompanied me, I took from the evening menu the filled fresh champignons, the birthday boy the free-catcher Black Tiger Garnele, as the main course each a bump steak, and he ordered another bottle of wine. I almost swallowed the breath when the Prima Ballerina jumped out of the box and we had the invoice amount of 254 euros before us. After the educational lunch we were then there a good three weeks ago to the Sunday menu, we had not reserved, are spontaneously heading towards Burrweiler gedüst with destination Buschmühle. Although not reserved, we got a nice place in the outdoor area, beautiful in the shade, during the next half hour then every table was occupied outside. We had a velvety carrot ginger soup, then a summer salad with cancer meat and black beans, then my best haxe from the milk lamb the haxe from the lamb, my one the ENTRECOTE with pepper sauce Entrecote with green pepper sauce and pommes, as final gang Dessert Surprise II “Dessert Surprise”. By the bank the food was excellent, unfortunately I lacked some meat juice at the Entrecote. But what's so beautiful? All good things are three? Last Sunday then my first visit with my better half, I knew what awaits us, my wife didn't know it and was then on and off. Just because of the many surrounding and free animals – of course the goats, geese, cows, peacock etc do not walk through the outdoor seating of the guests, which is separated, but the guests of the bush mill can walk separately through the animal plant. Shortly to get here: I only knew the way from Burrweiler, coming this time we drove over Edenkoben and Weyher and despite update in the Navi in our car, the well-known voice wanted to send us back a kilo behind Weyher. After 1.5 kilometers, also after two kilometers. We then drove with unwell feeling to the end of the world until the next crossing. Then finally the sign towards Burrweiler 3 kilometers, I knew that 2 kilometers to Burrweiler on the right the driveway to the bush mill came, so after Adam Riese the driveway had to come to Adam Riese on the left. And the entrance came, no world change, no world fall and no volcanic eruption and no shift of the Palatinate forest in the beautiful Palatinate : The imposing estate of the Buschmühle im Modenbachtal was first mentioned in 1608. Hans Stephan Hartlieb from Burrweiler founded the “Mal and Ölmühle and Hammerschmiede” at the Oberlauf des Modenbach. In 1838, the then owner Jakob Minck from Annweiler on the Trifels built, next to the old mill, the current main building of the bush mill in the style of a domination house. [here link] On images inside, well-known public guests can be seen, Helmut Kohl was often a regular guest here and regularly invited with state guests and his cabinet to defensive dishes such as the famous Saumagen or steam noodles. And today we feel like state guests, like honorary men, because already on the stairs we are greeted by the owner Mr Kern strikingly friendly. He recognizes me and sets two “Smalltalk Phrases”, nothing set, no, friendly, sympathetic, cordial. He asks us inside or outside, we only follow the sun rays, but today it is very sworn and my wife wants to go in. The entrance full of wood panels, Mr Kern leads us through a first larger hall, the music hall Music Hall and tells us that you can also book it for celebrations. In the rear corner I find the larger leather armchair, I could well imagine that one or the other cognac glass was swung by the state men, then at that time the light went out, as we know, the state ladies at Mr. Strauß liked to get out the little Josef: there I have the pleasure to put a tape with Otto again. We go further into another finely covered room, which is decorated with mirrors and lots of glass, festively covered, on a panel I recognize “mirror room” until we then come to the peacock hall, where finally a nice covered table is offered at the fireplace. A table further a nice company, I know the nice sympathetic man at 1 p.m., he is the owner of the Sex Shop at the Landauer Ostring Center, Man n knows The world is sometimes so small. If the pavilion is still in Landau? We get the “Sonntag`s Menu” card. The guest can choose from 8 different dishes so today “back from the young Palatinate wild boar with forest mushrooms in guardian Rahm sauce spice berry filled with cranberries, rose cabbage and homemade late zle or fillet “Martigny Tranchen vom Schweinfilet mit einem fan von the Williams Birne und Feine Cheese Rahm Sauce, glazed vegetables, sliced pasta butter or poached While we select our main gear and let our eyes graze away from the pictures and windows, “make” and “ kickerieekiiiiihhht” it stereo every 30 seconds. It's nice, but at some point it's enough for me. I'm going to ask the restaurant manager whether you might be able to put another dish. He sweated and replied that many female chickens were on the farm and the **** naturally wants to impress them.” Today I lack fine tuning in the service as a whole, the neighboring table asks the hagere waiter if it can still be, 10 seconds later the restaurant asks ladder. He also comes to the table several times during the courses and asks if everything is completely satisfied, whether he can take anything, whether it should be a beer even though I still have half in it and would like to take the plate after the lettuce, although I visibly put it in such a way that I want to enjoy the salad as a companion to the main course. What's not going on: I'll arrange a second Bellheim yeast beer in the course of lunch, the young waiter will bring the glass to me and his palm of the hand will extend to the above edge of the glass and put it to me. When I want to put on, I smell strong cigarette smoke on the glass ... The guests get, as we also serve an XL bread basket, you get almost in Somalia a small family full of small jokes. Bright and dark bread, thin and slightly thicker cut up, all fresh, plus two rooms warm butter. For the first little hunger exactly right. What raises the question, why are there no snickers in Somalia? But now we get the soup rich. It is a sherry-bound wild boar soup, with rustic meat inlay. I'm not a wild fan, good that the soup was served in the well-known canteen soups cups around the 150 200 ML, more we wouldn't have done. The soup was delicious, but also very saturating and reminiscent of running wild boars, I had to think about the wet and heavy forest soil when I spooned down the soup. Then the XL summer salad, side salad : was dressed in a larger soup plate. Tasty green salad freshly made with vinegar and oil, with field salad and lots of fresh herbs. On the edge of the plate there was a cucumber salad, radish salad, carrot salad and an amous spoon with shrimps, crevettes and black puppies. The spoon floated in a lobster, tasted fantastic. Quite honestly, in every petty-bourgeois restaurant the salad goes through as the main food for the 12 15 euros. This was in itself a main food, for a “Sunday Menu” almost too much. We get our main courses. My wife decides for the calf ridge steak with sauce Hollandaise calf ridge steak with truffles and freshly planed truffles, and there were sprayed croquettes and vegetables. My one chose the 280 grams of Rumpsteak from the Argentinean Angus Rind with pommes and sauted beans, according to the map the ragsteak “rosa” was not fried with the missing meat juice at the entrecote, it was also, but today again slightly dry and blunt on the palate. I asked, the Oberkellner explained to me, at the many number of guests, one would roast the Rumpsteaks in advance “senior” that they could then be served beautifully pink, but I could have informed the waiter that we want it “medium”. It's nice that he reminded me again that my wife and I have ordered the other waiter during the order very well “Kalb and Rind please medium juicy”. The veal steak was wonderfully rose in the interior, nicely juicy, excellently seasoned, unfortunately the vegetables fell a bit today, it was too soft, a little cooked. Also my soothed little puffs were unfortunately a bit too muddy, tastefully acceptable good. However, as with our previous visit, the meat was of the highest quality, that even the blunt to eat rag steaks was still really fun to eat. I had to think about the Argentinian pastures, about free-running Angus cattle, and wished that Messi might shoot his first Elfmeter at the World Cup in Russia, and that Gauchos would take a point against the part-time footballers from Iceland at best. Finally, our dessert was served, the dessert has always been a highlight in the bush mill so here too: Dessert Surprise Self-made fruity mangoeis, vanilla espuma, strawberry Panna Cotta, cream and fresh fruits. Unfortunately, the dessert was too quickly empty. Conclusion: The bush mill is a good recommendation. Great ambience, historical gems, great menu offers but also and precisely because of the lack in service hygiene and the partly missing basics in the preparation of the dishes, no gourmet sheds with high prices and a claim for creative star cuisine. In the bush mill, the guest receives abundant and visually appealing foods very good meat, fish and vegetables quality, even though it is not enough for the maximum number of meals here and there because of the lack of fine grinding. But 5 stars at price performance"
