Gasthaus Zum Winzer

Nikolaustag has been a holiday for us for 17 years. We like to combine this day with a short trip. We chose a trip to the Palatinate. Nicole Graeber was finally available in the winery. Some bottles should drive to Idar Oberstein. In our favorite board in Maikammer there was also a room for free. That happened. And also the telephone table reservation in the “Winzer”. Very friendly, you are looking forward to the trip. In the early evening, after shopping in Mrs. Graeber, we walked. The farm is decorated and illuminated Christmas. Slate tables with seasonal dishes awakened the already existing appetite. Chestnuts? I love him! Inside we got warmth and nice employees. A young lady greeted us and accompanied us to the reserved table. Original, although our table is in the middle of the room. But a warming oven, semi-high room divider and harmonious, very Christmas decoration ensured the welfare factor. Even after almost all tables the acoustics were still pleasant. The “Qual of Choice” started with the well-stocked menu. The Saumagen? A wild court? Fish or seasonal goose? To gain time, we ordered 1 bottle of mineral water, € 5,00 0.75 l. 2 glasses Riesling Sekt € 4,00 The drinks were served well tempered and the wine growing was very convincing. Shortly after the first kitchen welcome and we felt very welcome. A wonderful goose ham with apple slices, with fresh and very tasty whole grain bread. 1. Greeting: Gänseschmalz with fresh bread Our surprise followed a second greeting: a poultry salad. 2. Greeting: Poultry salad with celery and apple Very well lubricated with fine celery and apple. During the wine we trusted on the recommendation of the Lord in service (or owner? : 1 bottle 2016 Autumnus Cuveé white € 23,00 0,75 l. The wine hit the bridge of our very other main foods very well! But first for both of us the same appetizer: The fried mussels on carpaccio of red beds on truffles Vinaigrette and pumpkin Risotto € 13.80 We did not have to wait long for the appetizers. Colorful dressed on black plate. I like a lot of fun food, but the playful dishes already irritated me. Climbing on Carpaccio of red beds A bit red, a bit yellow, green and white. Somehow it wanted to be modern instead of standing behind clean winery? No matter the taste, it had no influence. Even the plates with a rough surface do not, but the scratches of the cutlery remind the fingernails on the school board. Taste: Sapphire mussels very well roasted, beautifully aromatic the beds. In the entrance area was the “Feinschmecker” with the truffle theme. Unfortunately, the truffle aroma was difficult to find at this appetizer. The pumpkin risotto, probably long prepared, therefore rather a pure one. Not bad, but an improved appetizer. My husband wanted fish as the main course. This decision was easy. The only fish dish: The trilogy of Zander, Scallops and Shrimps seasoned with fine lemongrass aromas and Fleur de Sel, Hummer Pernod foam, market vegetables and pumpkin Risotto € 25.80 The repetition of the scallops on the appetizer did not interfere. But the pumpkin risotto didn't have to be back. Service and kitchen had no problem to change the supplement in fine band noodles (on the map as a supplement. No Saumagen for me, but the chest of the Martinsgans on Gänsejus, potato dumplings, red cabbage, glazed Marone and Schmorapfel with lingerie filling € 25.80 The rash for my decision gave the origin: Niederwildrevier Franz Gustav Winkler, Böbingen Pfalz. The kitchen is also fleeting. For us, for a cozy evening, too fleeting. Maybe the chef had to give Nikolaus to his children? In part, I could take a look into the lively kitchen through the rich. We were on the scratchy black plates... almost. And again we achieved a colorful variety. Zander, mussel and shrimp fried at the point. Various vegetables, all crispy and fresh. Among them are the Hip Flower Sprouts (crease of roses and green cabbage. Zander, Capple and Garnele Fine band noodles to the fish Everything was perfectly cooked, but somewhat unharmonic in the composition. Seasonal cabbage, beans, white and purple cauliflower, carrot. That would have been enough. Lemon fits the fish. Then green asparagus, mushrooms, tomatoes and peperoni? The opposite of “good” is “good”. It tasted everything, but the combination was just too much. The fine band noodles with herbal stiffening were very good. “My only goose 2018” convinced completely! Crispy skin, juicy meat. Breast of the Martinsgans 2 dumplings and red cabbage were placed separately. Also the replenishment of the fine geesejus in the saucers. TOP! Breast of Martinsgans with supplements I was very happy with my choice. Unfortunately, I didn't do anything. Everything was very delicious. Maron I like very much, on red cabbage and the dumplings I have doubts whether they were homemade. Not anymore. Red cabbage is better, the dumplings were good. The classic addition of this winter dish with apple, cranberries, orange cut and grapes was good. But strawberry and raspberry for this food? Sometimes it's less. We couldn't make dessert anymore. My husband still liked an old plum € 4,00 as a digestive aid. Looking for the toilets I found the very nice guest rooms in the 1st OG. If there is no place in our favorite board, we will be happy to ask here. I finally found the well maintained wet rooms outside the restaurant. A few steps from the entrance. This was again a very beautiful evening of May, for the first time for Christmas. We were very kindly approved by attentive staff. 3 GastroGuide colleagues were here before us. As expected, we showed that there were 3 very good recommendations!

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Nikolaustag has been a holiday for us for 17 years. We like to combine this day with a short trip. We chose a trip to the Palatinate. Nicole Graeber was finally available in the winery. Some bottles should drive to Idar Oberstein. In our favorite board in Maikammer there was also a room for free. That happened. And also the telephone table reservation in the “Winzer”. Very friendly, you are looking forward to the trip. In the early evening, after shopping in Mrs. Graeber, we walked. The farm is decorated and illuminated Christmas. Slate tables with seasonal dishes awakened the already existing appetite. Chestnuts? I love him! Inside we got warmth and nice employees. A young lady greeted us and accompanied us to the reserved table. Original, although our table is in the middle of the room. But a warming oven, semi-high room divider and harmonious, very Christmas decoration ensured the welfare factor. Even after almost all tables the acoustics were still pleasant. The “Qual of Choice” started with the well-stocked menu. The Saumagen? A wild court? Fish or seasonal goose? To gain time, we ordered 1 bottle of mineral water, € 5,00 0.75 l. 2 glasses Riesling Sekt € 4,00 The drinks were served well tempered and the wine growing was very convincing. Shortly after the first kitchen welcome and we felt very welcome. A wonderful goose ham with apple slices, with fresh and very tasty whole grain bread. 1. Greeting: Gänseschmalz with fresh bread Our surprise followed a second greeting: a poultry salad. 2. Greeting: Poultry salad with celery and apple Very well lubricated with fine celery and apple. During the wine we trusted on the recommendation of the Lord in service (or owner? : 1 bottle 2016 Autumnus Cuveé white € 23,00 0,75 l. The wine hit the bridge of our very other main foods very well! But first for both of us the same appetizer: The fried mussels on carpaccio of red beds on truffles Vinaigrette and pumpkin Risotto € 13.80 We did not have to wait long for the appetizers. Colorful dressed on black plate. I like a lot of fun food, but the playful dishes already irritated me. Climbing on Carpaccio of red beds A bit red, a bit yellow, green and white. Somehow it wanted to be modern instead of standing behind clean winery? No matter the taste, it had no influence. Even the plates with a rough surface do not, but the scratches of the cutlery remind the fingernails on the school board. Taste: Sapphire mussels very well roasted, beautifully aromatic the beds. In the entrance area was the “Feinschmecker” with the truffle theme. Unfortunately, the truffle aroma was difficult to find at this appetizer. The pumpkin risotto, probably long prepared, therefore rather a pure one. Not bad, but an improved appetizer. My husband wanted fish as the main course. This decision was easy. The only fish dish: The trilogy of Zander, Scallops and Shrimps seasoned with fine lemongrass aromas and Fleur de Sel, Hummer Pernod foam, market vegetables and pumpkin Risotto € 25.80 The repetition of the scallops on the appetizer did not interfere. But the pumpkin risotto didn't have to be back. Service and kitchen had no problem to change the supplement in fine band noodles (on the map as a supplement. No Saumagen for me, but the chest of the Martinsgans on Gänsejus, potato dumplings, red cabbage, glazed Marone and Schmorapfel with lingerie filling € 25.80 The rash for my decision gave the origin: Niederwildrevier Franz Gustav Winkler, Böbingen Pfalz. The kitchen is also fleeting. For us, for a cozy evening, too fleeting. Maybe the chef had to give Nikolaus to his children? In part, I could take a look into the lively kitchen through the rich. We were on the scratchy black plates... almost. And again we achieved a colorful variety. Zander, mussel and shrimp fried at the point. Various vegetables, all crispy and fresh. Among them are the Hip Flower Sprouts (crease of roses and green cabbage. Zander, Capple and Garnele Fine band noodles to the fish Everything was perfectly cooked, but somewhat unharmonic in the composition. Seasonal cabbage, beans, white and purple cauliflower, carrot. That would have been enough. Lemon fits the fish. Then green asparagus, mushrooms, tomatoes and peperoni? The opposite of “good” is “good”. It tasted everything, but the combination was just too much. The fine band noodles with herbal stiffening were very good. “My only goose 2018” convinced completely! Crispy skin, juicy meat. Breast of the Martinsgans 2 dumplings and red cabbage were placed separately. Also the replenishment of the fine geesejus in the saucers. TOP! Breast of Martinsgans with supplements I was very happy with my choice. Unfortunately, I didn't do anything. Everything was very delicious. Maron I like very much, on red cabbage and the dumplings I have doubts whether they were homemade. Not anymore. Red cabbage is better, the dumplings were good. The classic addition of this winter dish with apple, cranberries, orange cut and grapes was good. But strawberry and raspberry for this food? Sometimes it's less. We couldn't make dessert anymore. My husband still liked an old plum € 4,00 as a digestive aid. Looking for the toilets I found the very nice guest rooms in the 1st OG. If there is no place in our favorite board, we will be happy to ask here. I finally found the well maintained wet rooms outside the restaurant. A few steps from the entrance. This was again a very beautiful evening of May, for the first time for Christmas. We were very kindly approved by attentive staff. 3 GastroGuide colleagues were here before us. As expected, we showed that there were 3 very good recommendations!

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Nikolaustag has been a holiday for us for 17 years. We like to combine this day with a short trip. We chose a trip to the Palatinate. Nicole Graeber was finally available in the winery. Some bottles should drive to Idar Oberstein. In our favorite board in Maikammer there was also a room for free. That happened. And also the telephone table reservation in the “Winzer”. Very friendly, you are looking forward to the trip. In the early evening, after shopping in Mrs. Graeber, we walked. The farm is decorated and illuminated Christmas. Slate tables with seasonal dishes awakened the already existing appetite. Chestnuts? I love him! Inside we got warmth and nice employees. A young lady greeted us and accompanied us to the reserved table. Original, although our table is in the middle of the room. But a warming oven, semi-high room divider and harmonious, very Christmas decoration ensured the welfare factor. Even after almost all tables the acoustics were still pleasant. The “Qual of Choice” started with the well-stocked menu. The Saumagen? A wild court? Fish or seasonal goose? To gain time, we ordered 1 bottle of mineral water, € 5,00 0.75 l. 2 glasses Riesling Sekt € 4,00 The drinks were served well tempered and the wine growing was very convincing. Shortly after the first kitchen welcome and we felt very welcome. A wonderful goose ham with apple slices, with fresh and very tasty whole grain bread. 1. Greeting: Gänseschmalz with fresh bread Our surprise followed a second greeting: a poultry salad. 2. Greeting: Poultry salad with celery and apple Very well lubricated with fine celery and apple. During the wine we trusted on the recommendation of the Lord in service (or owner? : 1 bottle 2016 Autumnus Cuveé white € 23,00 0,75 l. The wine hit the bridge of our very other main foods very well! But first for both of us the same appetizer: The fried mussels on carpaccio of red beds on truffles Vinaigrette and pumpkin Risotto € 13.80 We did not have to wait long for the appetizers. Colorful dressed on black plate. I like a lot of fun food, but the playful dishes already irritated me. Climbing on Carpaccio of red beds A bit red, a bit yellow, green and white. Somehow it wanted to be modern instead of standing behind clean winery? No matter the taste, it had no influence. Even the plates with a rough surface do not, but the scratches of the cutlery remind the fingernails on the school board. Taste: Sapphire mussels very well roasted, beautifully aromatic the beds. In the entrance area was the “Feinschmecker” with the truffle theme. Unfortunately, the truffle aroma was difficult to find at this appetizer. The pumpkin risotto, probably long prepared, therefore rather a pure one. Not bad, but an improved appetizer. My husband wanted fish as the main course. This decision was easy. The only fish dish: The trilogy of Zander, Scallops and Shrimps seasoned with fine lemongrass aromas and Fleur de Sel, Hummer Pernod foam, market vegetables and pumpkin Risotto € 25.80 The repetition of the scallops on the appetizer did not interfere. But the pumpkin risotto didn't have to be back. Service and kitchen had no problem to change the supplement in fine band noodles (on the map as a supplement. No Saumagen for me, but the chest of the Martinsgans on Gänsejus, potato dumplings, red cabbage, glazed Marone and Schmorapfel with lingerie filling € 25.80 The rash for my decision gave the origin: Niederwildrevier Franz Gustav Winkler, Böbingen Pfalz. The kitchen is also fleeting. For us, for a cozy evening, too fleeting. Maybe the chef had to give Nikolaus to his children? In part, I could take a look into the lively kitchen through the rich. We were on the scratchy black plates... almost. And again we achieved a colorful variety. Zander, mussel and shrimp fried at the point. Various vegetables, all crispy and fresh. Among them are the Hip Flower Sprouts (crease of roses and green cabbage. Zander, Capple and Garnele Fine band noodles to the fish Everything was perfectly cooked, but somewhat unharmonic in the composition. Seasonal cabbage, beans, white and purple cauliflower, carrot. That would have been enough. Lemon fits the fish. Then green asparagus, mushrooms, tomatoes and peperoni? The opposite of “good” is “good”. It tasted everything, but the combination was just too much. The fine band noodles with herbal stiffening were very good. “My only goose 2018” convinced completely! Crispy skin, juicy meat. Breast of the Martinsgans 2 dumplings and red cabbage were placed separately. Also the replenishment of the fine geesejus in the saucers. TOP! Breast of Martinsgans with supplements I was very happy with my choice. Unfortunately, I didn't do anything. Everything was very delicious. Maron I like very much, on red cabbage and the dumplings I have doubts whether they were homemade. Not anymore. Red cabbage is better, the dumplings were good. The classic addition of this winter dish with apple, cranberries, orange cut and grapes was good. But strawberry and raspberry for this food? Sometimes it's less. We couldn't make dessert anymore. My husband still liked an old plum € 4,00 as a digestive aid. Looking for the toilets I found the very nice guest rooms in the 1st OG. If there is no place in our favorite board, we will be happy to ask here. I finally found the well maintained wet rooms outside the restaurant. A few steps from the entrance. This was again a very beautiful evening of May, for the first time for Christmas. We were very kindly approved by attentive staff. 3 GastroGuide colleagues were here before us. As expected, we showed that there were 3 very good recommendations!

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Depois de dirigir por um longo tempo em torno de todas as pequenas aldeias durante a baixa temporada de janeiro, encontramos este lugar e foram bem-vindos para o jantar após uma atmosfera aconchegante com bom serviço. Um menu variado com opções interessantes. A comida era muito boa com uma fina ... torção de jantar, mas preços razoáveis. Bem, refeições finas do modo que as técnicas e apresentação foram bastante desatualizadas, mas eu não achei negativo. Vamos chamá-lo de "clássico". Muito bons vinhos e incríveis espíritos alemães Weinbrand. Bom valor para o dinheiro e eu voltaria. Não é o lugar para uma placa rápida, vá aqui com o tempo

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O restaurante foi uma escolha aleatória em uma visita recente, mas estávamos em êxtas, não apenas a comida, mas a agradável garçonete de eversmiling. Entradas de cortesia foi a sopa de cappuccino .. delicioso. Nós também tivemos a sopa de espargos que era igualmente saborosa. Oxcheek foi o especial ... do dia e o molho de acompanhamento foi ótimo. A peça de resistência foram as sobremesas O Rubarbo Creme Brulee é digno de menção especial. O restaurante teria sido perdido por causa do seu exterior subestimado, mas ficamos felizes em ter experimentado comida tão maravilhosa

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