Carrots Restaurants in Idar-Oberstein
The best places in Idar-Oberstein to eat Carrots. 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 Carrots or dine out.
4.3
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4.3
Menu
Table booking
City: Idar-Oberstein, Hauptstr. 468 | anfang der Fußgängerzone, 55743 Idar-Oberstein, Rhineland-Palatinate, Germany
"The wine restaurant “Zum alte Goten” is located in the oldest half-timbered house near the town, dates back to 1392. The house served for centuries as a residential house and was only restored by the operator pair with a lot of attention to detail and remodelled to the restaurant. There are two guest rooms, both original with a lot of work and all kinds of decoration, tables and seating do not fit into the ensemble. Very original the wine room of the “old Goten”, which seems to be driven into the back of the rock wall of the workshop. Here you will find some good drops of various excellent local wineries. The boss is a trained and tested culture and wine ambassador at the close and is happy to advise you on the selection. Food: The kitchen offers regional “reinterpreted” in seasonal change. What should not be missing for me is the piece of meat fried above the open fire, the “Obersteiner” spit roast. The spirits are divorced over the meats, whether pig, beef or lamb is “original”. The recipe that usually approx. 4 to 6 cm thick meat batches make “Obersteiner”, is almost everywhere in Idar Oberstein: depending on whether cow, pig or lamb, whether high rib or fillet, the meat is marinated with pepper, salt and onions for several hours and then grilled over open fire on beech or oak. My companions, among them the well-known restaurant critic “PetraIO”, had homemade noodles with Ratatouille ?€ and the peasant salad with fresh leaf salads, roast potatoes and bacon at €9.90. I chose the “Obersteiner” from Entrecôte to €19.90. To this end, for women, a wine-growing wine from the winery Zehmer Bad Kreuznach at 3,50 € in advance and as a wine recommendation a well-tempered Grauburgunder from the winery Sinß from Windesheim at 4,20 €. I was content with two soft beers because I was classified as a chauffeur. Rating: There was nothing to complain about both dishes of my companions and the wine recommendation. But my "Obersteiner" didn't rip me off the stool. I had chosen for the entrecôte, I was looking forward to a nice batch of meat from the high rib and was amazed, one only approx. 2cm thick disc, also not just oversized, estimated to get 220 to 250gr , served. The meat, finely marbled with small fat rim and beautiful fat eye was qualitatively fine, but not evenly roasted to the point and thus cut and bite sometimes tenderly solid as well as dry and juicy alternating, a point only in the middle. Very well seasoned and with the smoke aromas of the open beech fire it tasted perfectly. Supplemental salad and foil potatoes as well as garlic dip were fine, spicy radish salad was added on request – without calculation. Service The service was very friendly, the operator's pair has solicited us to the table and proudly answered questions about the traditional factory house, the wine range of the wine cellar and also about the history of the spit roast. Drinks and food came after a pleasant waiting period."
4.5
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4.5
Menu
Table booking
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
Menu
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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"
4.5
Menu
Table booking
4.5
Menu
Table booking
City: Idar-Oberstein, 55743 Idar-Oberstein, Germany
"La Dolce Vita! The restaurant of the experienced Italian gastronomy is located in the Göttschied district. It is considered a ‘higher’ of the local Italians. The owner Giovanni can experience gastronomy with decades. The restaurant has 30 – 40 seats and is always well visited. We've been here a long time. Reserves should be served better on weekdays, as we noticed during our visit. At the end of our evening, all places were occupied. Service In the service nothing has changed, and this is probably the reason why we are not really “warm” here. Short reception by the boss. Yeah, here's another table. You can call the service target, not unfriendly. A new customer acquisition is not necessary here. Only regularity is free, and so you will not be regular customers. The cards were handed over. Classic antipasti, soups, salads, pasta, meat and fish dishes. The pizza on the last page means for me: if it must be, we also make pizza. The map is very well compiled, not too big. We were surprised that all fish dishes had only Scampi as a fish ingredient. After choosing aperitif and food, we asked the boss to serve aperitif whether it is fresh fish outside the map, possibly on weekends. Answer: “Yes, almost always! Today there are fresh seaweed and ... I think the second fish was wolf bass, also a meat dish! You just have to ask.” Since she did not make the offer that we could reorder the food, I thought: Well, save money! Later I heard a gentleman on the side table asking for the daily offers. He knew the habits of the house. There are also no tables with daily recommendations. After drinking our aperitif, the empty glasses were cleaned. Don't ask if we want to drink. Since I wanted to spend the evening not only with Schwollener Gourmet, tasteless in finish, vintage 2015, quickly asked for a dry white wine. A wine card was not served, Frascati or Pinot Grigio was offered to me. During the meal there is no question whether everything is okay. The question whether I want to add an additional parmesan. I'd like to accept that. After I ordered the bill, we were asked if she was supposed to drink. We were surprised to refuse, we had just ordered the bill. A drink outside the invoice was meant as a supplement. Holprige invitation. Since we had already rejected, we stayed there. I cannot say whether the invitation to a drink is in principle customary here. Maybe it was also the reaction to my little complaint from my pasta. Pistachios in this shell were replaced by sunflower seeds. No worthy replacement! After I kindly started serving, was the question whether the part was too small??? But now finally to food and drinks: 1 bottle of 0.75 l swollen mineral water € 4.25 Aperol Sprizz € 4.95 Pils5 l á € 2.00 As a greeting from the kitchen there were fresh white bread and pizza bread. On the tables were already bowls with pepper oil. I find it if the food is not already open on the tables before the guests arrive. Appetizers: Artichokes in olive oil with fennel, pumpkin seed oil and ground pumpkin seed to € 8.25 for me. A very interesting combination and a very aromatic and tasty. The cold appetizer was dressed on large head salad leaves unfortunately with the hard middle trunk and some field salad. The very good oils already had a good scent. Artichoke hearts and brushed fennel beautifully marinated, the ground pumpkin seeds present in homoopathic dosage. Parmesan plant and freshly ground pepper above. A really good appetizer. My husband chose who asked himself? Beef Carpaccio with Parmesan parsley lemon garlic at € 13.25. The carpaccio was fresh at the table. So you can take a look at the thin meat before decoration. The boss finished this appetizer with a handy hand, additionally not mentioned on the map, even thin fresh mushroom strips were added. Up! To the appetizers the bread basket was filled again. Main food: Lack of knowledge about the existing fresh fish... I chose the penne with vegetables, pine nuts and pistachios mild parmesans sauce to € 9,50. Perfectly al dente these were served. The vegetables, consisting of carrots and beans, broccoli, fennel, also with bite. Pistachios were replaced by sunflower seeds. Nuts are not cheap, there was a saving of equipment and quantity. The mild Parmesan sauce was so mild that it was not necessarily recognizable as such. Nevertheless, I was glad that the pasta was not drowned in a sauce. On Parmesanhobel. Later, not required, a shell of grated parmesan was added. The section is not lush but sufficient. Without an appetizer it would have been too little. Tastefully there was nothing to complain, mild but good spices. Besides, after the torment of choice, a Pinot Grigio. A quick and good choice! My husband chose the small pizza Buongusto with Mozzarella, Parmaschinken and Rucola to € 9,75. The pizza with crispy dough was well suspected of the finished dough blank, without essential heights and depths. The rocket could have been a bit more abundant. For the dishes, extra garlic was calculated with 1.00 € for 2 servings. Small and unnecessary in the otherwise not so favorable pricing. Ambience Cleanliness: The tables are very clean and well thought out. Tablecloths and fabric napkins in apricots, fresh tulips, small candle. The pictures on the walls... my husband definitely looked at me tonight instead of the picture behind me. Spinning webs on the ceiling can also be discovered by raising the view as owner. The seat could use new covers. Otherwise everything nice, well maintained and not decorated. The room layout is pleasant, the lighting also. In summer you can sit outside. Among the plates where the pizza was served. An original 70s model with brown pattern on the edge, the color partially scratched and the edge of the plate pushed at 2 points. I don't know which private kitchen today gives such plates, except for retrofans! Here more than inappropriate, especially since the plates of the other dishes were absolutely tasteful. Perhaps the dish also expresses the value of pizza and its desserts in the house. Why 8 clean tablespoons lay on our table all night, I didn't catch up. I was hoping that all the time there were test tips from the kitchen. Conclusion on the overall impression: We had increased our expectations. With only € 60,00 we were here tonight. Then I don't know why I gave a tip. But for the first new pizza plate it will be enough! 3 when it comes back at some point. 1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – necessarily back to the kitchen trip."
Carrots
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$6.6
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