Carrot Juice Restaurants in Idar-Oberstein
The best places in Idar-Oberstein to eat Carrot Juice. Our interactive map features all restaurants around Idar-Oberstein who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Carrot Juice or dine out.
4.5
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4.5
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City: Idar-Oberstein, Hauptstraße 48, 55743 Idar-Oberstein, Germany
"I tried the crep phankucken with apple cinnamon.. was delicious. Definitely I will go back to try something else... the place is cozy and friendly."
4.7
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4.7
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City: Idar-Oberstein, Hauptstraße 185, 55743 Idar-Oberstein , Rheinland-Pfalz, Germany
"Wine and food – Park Hotel Idar Oberstein Expect and drink wine... Patience is not the strength of some people here... What a comment... well. I care about the courage. Originally it was not planned to bring this evening to the “paper” in November 2016. Even if I had taken pictures of two critics in the evening... I wrote an evaluation about the Parkhotel and there is also a report about this type of event, that is, "wine and food". The public ad (departure of the Rheinzeitung had invited. In cooperation with the Parkhotel Idar Oberstein (in person from chef Renato Manzi and a regionally highly respected oenologist). This is exactly what it has been a thorn in the eye for a long time, how deep the combination of wine and food is treated. Certainly the quality of the wines offered has improved and also the selection, but too often are the young wines, and the dry wines opened on the map. The range of bottles is usually better, but how many drink a whole bottle or another? The guest is often alone. And only the least have the best restaurants Sommeliers who appreciate it to recommend the right wines... This is why an event is really good for gastronomy. This time the Parkhotel Idar Oberstein was the venue. Local Matador PetraIO showed less interest to accompany us on the basis of the previously unknown menu. Nevertheless, 70 people found in the two rooms of the “Manzis Restaurant” chef Renato Manzi had cooked a Michelin star several times in the past, and this naturally robs the expectations of food somewhat higher. The parking lot on site was not all occupied. At Hotel Bistro you will find the main entrance, then left, then right and you will be in the restaurant. A typical hotel restaurant with carpet, large curtains, golden window handles and crystal lights and stucco on the ceiling. Since our last visit in 2015, nothing has changed. We were kindly received and the jackets were removed. In the room, then greeted by the oenologist and moderator, you know and sit on the same table. Right on the heating. And the ball... The table is beautifully covered with white fabric table cloth, three wine glasses and a water glass. The guest understands. Work equipment Rich cutlery was already covered as well as a proper fabric nipple. There was even room for two tealights and a dish with bread knife was already finished. We hardly sat, we were asked for water. Unfortunately, an ice-cold Aqua Panna came first, although we ordered “frizzante”. The other watermen were from the San Pellegrino variety. Yes, the service. It was overloaded this night. What can't be. It was clear how many people will be there, there was the same food everywhere. You need to organize something else and not leave every waiter at every table. (I think there were seven or eight service personnel in the meantime orders were also forgotten. Well, it took a while until it became official. Some were perhaps too long, Pils and Sekt were ordered as if there was nothing else tonight. You've been drinking for a long time. After verbal introductions and the “game rules” it could soon begin. The purpose and purpose of the evening was to notice how different wines affect the enjoyment of food. Sounds easier than it is. Of the three wines, only one was harmonized with the food. The other two could press the court here and there in a wrong direction... But first there were two varieties of delicious bread, with butter and olive oil and salt. And then there was a nice greeting from the kitchen before the actual entry into the evening... Greeting from the kitchen Suhi with beef on carrots pure Sah, and it was. A kind of sushi on carrot puree that was very intense and not better to make. The exterior of the role (was it an alga leaf? He had no sushi yet and was sharp at the same time. The rice had a compact consistency, still light bite and was tasty. The inside was not a tuna, but a piece of beef, I guess back. Unfortunately, his taste was not so valid. But a good, successful start. 4* Then it should go. The first three wines were presented. In each case about 0.1 liter in each glass, in each case on a differently colored coaster, in order to avoid confusion. But that was quite long, the coordination between the service personnel was sought in vain. Sous Chef came from the kitchen to explain the food briefly. This then repeated before each walk, even the fact that he explains, although the oenologist still presents in his back (in the adjoining room the wines present to the guests. Like I said. The processes were not unanimous and probably not discussed before. 2015 Riesling Kabinett – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach rassiger, acid-treated Riesling with large fruit 2015er Riesling Spätlese – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach round, full Riesling, exotic and long 2015 Riesling Spätlese – semi-dry state winery Bad Kreuznach could no longer enjoy, melt with me The fish is excellently cooked, very juicy, discreet but sufficiently seasoned. The gnocchi was very small, but so wonderfully suited for the dish. They were fluffy and compact at the same time and perfectly absorbs the creamy and intense lobster sauce. The vegetables consisted of striped Kaiser snails, dried tomatoes and small white beans. It is very sweaty and tasty. A round dish that tasted wonderfully with the half-dry Riesling that even produced one or other flavors. On the other hand, dry wines were more bitter in taste or acidity. For food 5* Since there were no pourers on the tables and the ladies had not always distorted all the wines, the remains were often divided among the men present at the table. Even after the first walk it was clear that it will be an exhausting evening; due to delayed maintenance, the evening went to length. The bets have already been completed as to whether the main course would be served before midnight. During the evening, however, routine should come into the matter and it works better and better. As we walked through the first gear, the last were only at the beginning. With clearly warmed wines... 2015 Weissburgunder – dry Near winery Bamberger, Meddersheim Licht, fresh apple aromas, around 2015 Grauburgunder „S“ dry Meddersheimer Rheingrafenberg Weingut Bamberger, Meddersheim clear wooden aromas, sweet-working, wide, fat 2014 Rieslingunder – fine-hearted Essen Monzinger Frühlingsbiscuits Weingut Bambergermund Champignon – cream soup with semmelknödel Champignon cream soup In the soup cup you did not see much as cream and a few slices. The soup itself is very tasty, strong mushroom flavor and perfectly seasoned. The Semmelknödel had been cut into slices, found two pieces in my cup. Good dish, the wines had a little trouble. If the soup had been tasted more powerful, the angry Grauburgunder would have won the game. So the ripe fine-hearted Riesling could score a little less. On the other hand I would like to drink on a summer evening on the Terasse Solo, went completely against the soup. There was nothing to do. The soup is worth 4.5*. The servicemen slowly got the handles. After each meal the oenologist began to ask the guests for their experiences and favorites. He himself explained the effects of individual wines. And yet there were different opinions. But most of them covered with the judgement of the professional. Some seem to think new, others were mainly with good food or ordered other bottles of champagne or beer. To the long times between... But it should continue with around 3: 2015 Riesling – dry seam – “from the green slate” winery Weber, mineral of Monzingen, splashy and Savory. 2013 Riesling, Spätlese – trocken Monzinger Halenberg Weingut Weber, Monzingen gereifte Weingut, sees sweet but still very fresh 2015 Riesling, Spätlese – semi-dry Monzinger spring cookies Weingut Weber, Monzingen rich, broad, well-integrated acidity Also here it was the young, crisp Riesling, who immediately delighted me. But for dinner? Poularde in coconut with ravioli and rice cream poularde with coconut and rice cream. A tranche of juicy, tasty chicken breast in a fine sauce, which however only reminded a little of coconut. The rice cream, another sauce could be better. The Raviolio was filled with a farce of pulp, delicious and unfortunately too little... The two claws also brought life and variety to the court. Here too, 4.5*. Of the wines, the semi-dry laternte was able to resist the victory, although closely followed by the ripe dry laternte. The young, crunchy Riesling came to an unharmonic and bitter effect. At the latest here, most here in the room (apart from the blooming celebrations should worry about what the wrong wine can have for food for effects. Not only that the wine or even the food can completely change its character, no, in the step further it can even turn to the winemakers, the bad wines are testified, although these are absolutely good. On the other hand, the kitchen can be a knit. So if you like good wine for a good meal, you should dare the game and risk new, even if you don't want to imagine the... But further in the program approached the main course. Were always wines of a winery served before the courses (I found good so that the “bad” wines do not roll on the winery, was now mixed among the three. I must mention that all these were not wines on the menu of the restaurant, but the oenologist... 2015er Weissburgunder – classic Nahe Staatsweingut Bad Kreuznach fresh, nutty, lively and full-bodied 2013 Riesling – dry Meddersheimer Altenberg Weingut Bamberger, Meddersheim matures, very long and rich 2013 Riesling, Weinlese – half This was once a piece of meat. Optic perfectly fried with beautiful roasted flavors. But unfortunately most of them were not cooked far enough. Rare as a medium. I didn't do that, but that was definitely not desired. I still liked it. A fine calf. The root vegetables consisted of various beet, carrot and cabbage. All crisp, well tasted and glazed with a light cream sauce. The puree was very creamy, probably had also seen a lot of butter and cream, and the jus was the crowning I piece. A fine essence that was cooked for a long time. As decoration there was a potato chip and a fried cherry tomato. Too bad the calf was not perfectly cooked. Only 4.5* Most would have expected a red here, also preferred (I am also secret. It must be said, however, that the ripe dry Riesling was best clear with the dish and the vegetables could simply raise tastefully. Don't miss the red one. The official part was terminated. In the rear corner there was another round of pilgrims to wash. I had to go to the toilet and go to the cellar. Nothing has changed here for the last visit, all tipp topp! Unfortunately no dessert was included in the menu (including wine at 69€). But I was after Sweet after the busy evening. So I let the Maitre dance to offer me the elections. I then chose something chocolate lady, the exact word I don't know anymore, and it cost the 9€... Delicious dessert The core is the stratified chocolate nugate, which is cut with blueberries as topping. Add an ice cream (no more idea what it was a few berries and chocolate crumbs as a basis on a yellow fruit level. Only so much, I was finished and cleaned it without the lady to offer only one spoon, unfortunately.... She had fun with an espresso. After all, we're out of the restaurant before midnight. The mother-in-law drove us home. The evening was successful. Conclusion: The conclusion of drinking and eating is learned! As for the matter, it was a very successful evening. The food is very good, although some small things slip through here. Still 5* for the offer. Unfortunately, the service had something to fight tonight, the organization just didn't agree and there were delays. 3* The ambience is still too old and difficult for me. The hand must be created here soon. 3.5* There was no cleanliness this time. Everything's perfect. 5* The PLV insurmountable tonight. Wines and foods (except dessert for 69 €, in quality not to beat. This kind of gastronomy I would take back at any time and is absolutely recommended! P.S.: The hope of one or the other here is now fulfilled; 5 – absolutely again! (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – definitely back to the kitchen trip"
3.9
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3.9
Menu
Table booking
City: Idar-Oberstein, Hauptstr. 359, 55743 Idar-Oberstein , Rheinland-Pfalz, Germany
"I don't want you to be patient, either. The teaching of this evening. About 10 years ago we had dinner with the mother-in-laws. And here two things went a lot. We'll let the old camels rest. Family Setti has been operating the Sardinian restaurant in Oberstein since 1993. Not the most central place, but convenient. The departure from the B41, opposite is Pizzeria. Parking (in part limited or payable) is nearby. And not to forget: the parking of the coaches! Here all the bus travelers come by. So good conditions. Since there is also a lot of local regularity, I have long thought that our visit at that time was perhaps an exception. And before pizzeria it always smells very good. This also noticed critic friend Saarschmecker when we walked along here at the beginning of the year. Now we got a voucher and there was no stopping! I reserved (luckily at lunchtime for the evening. A table for two just left, there's still a table in the side room. Reservation is recommended. We didn't know the side room yet. The house is, due to few steps, not accessible to disabled persons. Service: We were kindly greeted and probably accompanied by the owner to our place. At least 2 other employees were in service this evening and they were also necessary. All very friendly and attentive. Only after dinner it took quite a long time to clean the plates. However, during the evening the restaurant had filled up to the last place. And I give priority to food and drinks. It was asked what dressing we want for salad and what sauce to spaghetti with mussels. And of course, if everything tasted. Despite the large farm, the waiting times for food and drinks were short, including reordering. Food and drink: The menu is well structured and not overloaded. Sardinian specialities are listed separately, as well as daily recommendations. The menu is available online. Sardinian vermentino, 0.25 l to € 4,00 Appetizer: 2 x Insalata Mista, € 5,00 Main dishes: homemade spaghetti with fresh shells € 12,50 Pizza à la Mamma, large € 7,50 Served was a lush mixed salad. For me with Balsamicovinaigrette, for my husband with yogurt dressing. The ingredients, green salad, carrot rasp, white and red cabbage, tomatoes, cucumber and mushrooms, all fresh. Both dressings good. There were some slices of fresh baguette. A salad would have been enough for both of us. Later I saw that there were also smaller supplement salads. Right behind the entrance door was the recommended day with the spaghetti with mussels well placed. So my main court decided quickly. To change, I ordered the dish with tomato sauce instead of white wine sauce. A large plate was served steaming hot. Whether the pasta really came from my own workshop I can't judge here. Instead of spaghetti, Linguine were served, this didn't bother me in the least. The mussels plentiful and the brew with fresh tomatoes beautifully spicy spicy. Some sand grains were still in the shells, so you have to live when you are shells. This puts the därm pfegt a family member always to say: some white wine has certainly received the shells on their last way. On top some fresh rocket. A good court. My husband got his fresh pizza served. The cover of fresh tomatoes and mushrooms, garlic. Simple, hot, crispy and good. The dishes served at the side tables all looked very good and plentiful. The homemade pasta is a specialty here. Ambiente: The restaurant is bigger than it seems from the outside. The main room of the Ristorante is the more comfortable. The space is simple and well-maintained. We'd guess what the room was before without daylight. Possibly a stable. All tables are clean and double equipped with strengthened tablecloths. All candles are lit on each table and distributed in the room and give some comfort. Maybe some warmth we could use. The room was quite cool and is probably bad to heat. In warm weather there are well maintained but limited places in front of the house. Toilets were not visited. Conclusion: The restaurant is not always well visited. And it's not just designed for tourists. 4– happy again! (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – necessarily back to kitchen trip ."
Carrot Juice
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The Average price for Carrot Juice is:
$6.3
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