Fish Restaurants in Idar-Oberstein
The best places in Idar-Oberstein to eat Fish. 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 Fish or dine out.
4.7
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4.7
Menu
Online table booking
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 individuals here... What a comment can make... Well. I'll bend myself to the mute. Originally it was not planned to bring this evening to “paper” in November 2016. Even if I had already taken photos of two critic colleagues 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 advert (Ableger der Rheinzeitung had invited. In cooperation with the Parkhotel Idar Oberstein (in person by 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-mothered 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 that are open on the map. The range of bottles is usually better, however, how many drink a whole bottle or a different one? The guest is often alone. And only the least, the best restaurants have Sommeliers who appreciate it recommend the right wines... That's why an event is really good for the gastronomic. 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 interested persons found in the two rooms of “Manzis Restaurant” Chef Renato Manzi had cooked a Michelin star several times in the past, and this naturally robs the expectations of the food somewhat higher. The on-site parking was not all occupied. By the Hotel Bistro you will find the main entrance, then left, then right and you will be in the restaurant. A typical hotel restaurant with carpeting, large curtains, golden window handles and crystal lights and stucco on the ceiling. Nothing has changed since our last visit in 2015. We were kindly received, and the jackets were removed. In the room then greeting by the oenologist and moderator, one knows and sits at the same table. Right on the heating. And the balled... The table is beautifully covered with white fabric table cloth, three wine glasses and a water glass already. The guest understands. Work equipment Rich cutlery was already covered as well as a proper fabric nap. There was even room for two tealights and a plate with bread knife was already ready. We hardly sat, we were asked for water. Unfortunately, an ice-cold Aqua Panna came first even though we ordered “frizzante”. The other waterers were from the variety San Pellegrino. Yes the service. Was a little overloaded that night. What can't be. It was clear how many people will be there, there was the same food everywhere. You have to organize something different 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 little until it became official. Some may have been too long, Pils and Sekt were ordered as if there was nothing else this evening. You've been drinking a long time. After verbal introductions and the “Rules of Game” it could soon begin. The purpose and purpose of the evening was to notice how different wines affect the enjoyment of food. Sounds simpler than it is. Of the three wines each, only one was harmonized with the food. The other two could press the court here and there in a wrong direction... But at first there were two varieties of delicious bread, with butter and olive oil and salt. And then there was a fine greeting from the kitchen before the actual entry into the evening... Greeting from the kitchen Suhi with beef on carrot puree Sah, and it was. A kind of sushi on carrot puree, which was very intense and not better to make. The exterior of the role (was it an alga leaf? Had no sushi yet was spicy and crispy at the same time. The rice had a compact consistency, still light bite and was fine in taste. The inside was not a tuna, but a piece of beef, I guess back. Unfortunately, its taste was not so valid. Yet a fine, 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 to avoid confusion. But that went quite in length, coordination among the service personnel was sought in vain. The Sous Chef came out of the kitchen to briefly explain the food. This then repeated before every walk, even the fact that he explained, although the oenologist still in his back (in the side room presented the wines to the guests. Like I said. The processes had not been discussed unanimously and probably not before. 2015 Riesling Kabinett – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach rassiger, acid-treated Riesling with great 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 was able to delight completely, melt with me The food: cod with vegetables and gnocchi, lobster foam cod, vegetables, gnocchi, lobster foam alone visually a pleasure. Also the portion is sufficient to have no more biting after the first sample swallow. The fish is excellently cooked, very juicy, discreet but sufficiently seasoned. The gnocchi had been kept very small, but so wonderfully suited to the dish. They were fluffy and compact at the same time and perfectly absorbed the creamy and intense lobster sauce. The vegetables consisted of strip-cut emperor's chovies, dried tomatoes and small white beans. It's very sweaty and tasted. A round dish that tasted wonderfully with the semi-dry Riesling, which even excelled one or other flavors. On the other hand, the dry wines were slightly bitter in the taste or acidity more. For the food 5* Since there were no pourers on the tables and the ladies did not always completely distort all wines, the remains were often divided among the men present at the table. Even after the first gear, it was clear that it will be an exhausting evening; due to the delayed servicing, the evening went into the length. Bets have already been completed as to whether the main course would be served before midnight. In the course of the evening, however, routine should come into the matter and it worked better and better. So while we went through the first gear, the last ones were just at the beginning. With clearly warmed wines... That's what we should do at the second gear... 2015 Weissburgunder – dry Near winery Bamberger, Meddersheim light, fresh apple aromas, around 2015’s Grauburgunder “S” dry Meddersheimer Rheingrafenberg Weingut Bamberger, Meddersheim clear wood aromas, sweet-working, wide, fat 2014 Rieslingunder – fine-hearted Monzinger spring biscuits Weingut Bamberger, Meddersheim reifenmund What should change when eating. Champignon – cream soup with semmelknödel Champignon cream soup In the soup cup you didn't see much but cream and a few slices. The soup itself is very tasty, strong mushroom taste and perfectly seasoned. The semmelknödel had been cut into slices, two pieces found in my cup. Good dish, the wines had a bit of their trouble. If the soup had been tasted a bit more powerfully, the raged Grauburgunder would have won the match. Thus, the mature fine-hearted Riesling could score even a little less. On the other hand, I would like to drink solo on a summer evening on the Terasse, went completely against the soup. There was nothing to do. The soup is worth 4.5*. Slowly the servicemen got the grips. After each meal, the oenologist started to question the guests according to their experiences and favorites. He himself explained the effects of the individual wines. And yet there were different opinions. But most of them covered with the judgement of the professional. Some seem to have rethinked, others were mainly concerned with good food or ordered other bottles of champagne or beers. To bridge the long times in between... But it should continue with round 3: 2015 Riesling – dry seam – “from the green slate” Weingut Weber, Monzingen mineral, splashy and savory. 2013 Riesling, Spätlese – dry Monzinger Halenberg Weingut Weber, Monzingen matured wine, looks sweet but still very fresh 2015 Riesling, Spätlese – semi-dry Monzinger spring cookies Weingut Weber, Monzingen rich, broad, well-integrated acidity Here again it was the young, crisp Riesling who immediately delighted me. But for food...? 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 a little remembered coconut. The rice cream, another sauce could be better. The raviolo was filled with a farce of pulp, deliciously tasted 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 late harvest was able to withstand the victory, although closely followed by the mature dry late harvest. The young, crisp Riesling came to an unharmonic and bitter effect. At the latest here, most here in the room (apart from the flowering celebrations should give concerns about what the wrong wine can have for food for effects. Not only that the wine or even the food can totally change its character, no, in the step further it can even turn to the winemaker, the bad wines are attested, although these alone are absolutely fine. 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 ones, even if you don't like to imagine the partout... But further in the program, the main course approached. Were always served wines of a winery before the courses (I found good, so the “bad” Wines do not roll on the winery, has now been mixed among the three. I have to mention that these were all not wines on the menu of the restaurant, but were chosen and brought by the oenologist... 2015er Weissburgunder – classic Nahe Staatsweingut Bad Kreuznach fresh, nutty, invigorating and full-bodied 2013 Riesling – dry Meddersheimer Altenberg Weingut Bamberger, Meddersheim matured, very long and rich 2013 Riesling, Spätlese – semi-dry Monzinger spring cookies Weingut Weber, Monzingen fine remnants Kalbsrücken auf Rootgemüse, Jus, potatostampf Kalbsrücken, root vegetables, jus, potatostampf This was once a piece of meat. Optic perfectly fried with beautiful roasted aromas. But unfortunately most of them were not cooked far enough. More rare than medium. I didn't do that, but that was definitely not wanted. I liked it anyway. A fine calf. The root vegetables consisted of various beets, carrots and cabbage. All crisp, well tasted and glazed with a light cream sauce. The puree was very creamy, had probably also seen a lot of butter and cream, and the jus was the crowning I piece. A fine essence that was certainly 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. Just 4.5* Most would have expected a red here, also preferred (I'm secret too. However, one must say that the ripe dry Riesling was best clear with the dish and could just lift the vegetables tastefully. Don't miss the red one. The official part was finished. In the back corner there was another round of pils for rinsing. I had to go to the toilet and walk into 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 choices. I then decided for something chocolate-lady, the exact wording I don't know anymore, and it cost about the 9€... Delicious dessert The core is the layered chocolate nugat cut with blueberries as topping. Add an ice cream (no more idea what it was a few berries and chocolate crumbs as a base on a yellow fruit level. Only so much, I was done with it and cleaned it without the lady to offer only one spoon, unfortunately.... She was amusing herself 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 will be learned! As far as the matter is concerned, it was a very successful evening. The food is very good, though some small things have slipped through here. Nevertheless, 5* for the offered. Unfortunately, the service had something to fight this evening, the organization just didn't agree and there were delays. 3* The ambience is still too old and difficult for me. Hand must be created here soon. 3.5* There was nothing to put on cleanliness this time. Everything's perfect. 5* The PLV this evening insurmountable. Wines and food (except dessert for 69 €, in quality not topping. This kind of gastronomy I would take back at any time and is absolutely recommended! P.S.: Hope of the one or the other here is now satisfied; 5 – absolutely again! (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – definitely back to kitchen trip"
4.5
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4.5
Menu
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City: Idar-Oberstein, Tiefensteiner Straße 129, 55743 Idar-Oberstein (Tiefenstein) , Rheinland-Pfalz, Germany
"Eating on Christmas is actually the exception in our family. This year we wanted to support the gastronomy and I was glad not to spend one of the two Christmas days in the kitchen. And the bubble of anticipation burst, the restaurants were from the 2nd. November closed for the pandemic. Then I discovered the offer of the Gaststätte Zur Weiherschleife via the newly established delivery service ribir.de. And this offer was exactly what I hoped for a while! Chef and owner Benjamin Breckner offered 3 appetizers, 4 main dishes and 2 desserts. The menu components can also be ordered individually. And the best thing: The ordered food is delivered cold and is fully dressed at home. So the food gets hot on the table at the desired time! I informed my brother on 1. Do not put Christmas holidays in the kitchen for hours and send it the Christmas menu as the latest wish list. He was also enthusiastic about the offer. We chose all three as appetizer: Piedge's creams of apple and pumpkin, refined with Styrian nuclear oil € 4.20. My husband decided to go to the main course: Seeteufelmedaillons on Champagne-Crustacean sauce, with beautified Kaiserschoten and Tagliatelle € 19,80. My brother loves the classic goose dishes at winter time and, due to the restaurant closures of the 2. Lockdown, missed her painfully. It was clear what my brother chose and joined me. For both of us to the main course: Gänseule in red wine Orange sauce with cream wesing and truffle potato pure € 16.80. For this purpose I ordered an additional fee of € 4,00. My brother and I forgot a dessert. But my husband liked to choose one of his favorite desserts: Cremé Brûlée (in the fire bowl, with Mini Flemmer) € 5,50. I sent our order by e-mail to the Weiherschleife and immediately received a friendly confirmation from Mr. Breckner. I was very excited to see if it works. The friendly Ribir courier arranged on the 1st Christmas day at our front door. I had prepared the money and we exchanged goods for bars. I received a large, heavy and lovingly decorated paper bag. Afternoon delivery All complete, the dishes cleanly welded in. Our menu billing, a friendly letter with detailed instructions for preparation and tips on the dishes were also included. I put everything in the fridge and had time to make a trip with a man and a brother to our snow-covered hooves and to recharge fresh air. That's exactly what I wanted. 1 Christmas day and a little snow When we had all the appetite in the evening, I went to the kitchen to finish the dishes. I never really think about recipes and instructions. And so I decided not to heat the appetizer soup vacuumed in a water bath. I emptied the soup bags in a pot and heated them carefully. It was easy for me to fill with the soup clip without an accident, instead of using the hot wiper bags. Only on December 23 when I tried to make chocolate bowls with balloons, I had embellished our COMPLETTE kitchen with chocolate sprouts (including wallpaper, ceiling, windows, curtains, Petra) of an exploding balloon. The heating worked well in the pot. I put up the soups with the pumpkin seed oil and also roasted a few pumpkin seeds for the crispy. Creams of apple and pumpkin The fine soup tasted us three very good. Creams of apple and pumpkin The apple gave the soup a certain freshness and lightness. I wouldn't call it a picant, but the wort was so suitable and with fine taste of pumpkin and apple. When preparing the main dishes, I decided to cook the goose skin with supplements (without the additional 3rd pure portion) in the steamer. Here I stopped at Mr. Breckner's predetermined cooking times. At the same time I heated the napkins, sugar flakes and pasta as prescribed in the water bath. I could have cooked everything in a steamer, but at different cooking times I should have opened the steamer too often and he doesn't like it. After only 21 minutes all components of our main dishes were cooked. On preheated plates I first put the goose bowl and parked it in the warm oven. The portions were plentiful and it smells very aromatic. I would rather not have filled the plates so much, but the remains could not be raised well in the pockets. I have to practice that again. It followed my husband's naval court. Here too, the foods were already convinced when opening the bags. At the navy I had some reservations that the thin skin didn't seem clean to me that I couldn't change anymore. We'll sit down. The steaming dishes were very good. On the first bites was a broad grin, we were all very satisfied. The goose skin was juicy and tender. And the sauce had neat taste depth, just great. Gänsekeule I had tried the clean shortly after opening. Fine and delicate, but the truffles should behave. Truffle Carpaccio in oil we have always in stock and so the puree was beaten with a few truffles. The hosting, happy without bacon, tasted excellent. My fears at the naval dive were unfounded. My enthusiastic man tried me. No disturbing skin, the sea is wonderfully juicy in the aromatic crustacean. The Tagliatelle on the point al dente and also the Kaiserschoten with finely cut onions still with light bite. It was the dessert question. For my brother and me, 2 portions of Marzipan Parfait (without chocolate bowl) would have been from Heilig Evening. But we were just too tired. My husband also needed a proper break to dessert. At my order, I noticed that the bottle was present. He was still present in our Christmas package. Unfortunately, the gas filling of the fan in a lighter format was not sufficient to caramelize the sugar crust sufficiently. And my hammer wasn't filled enough. The Cremé Brûlée had a light snack. Cremé Brûlée Conclusion: All expectations met or exceeded My kitchen was cleansed within minutes The cook is in love because he can't make any of the drinks right now. The salt content was still within the scope and we had fine close wines (red on geese, white on fish) to the menu. My brother was very proud of his menu – because he chose to charge our Christmas meal. I look desperate for Benjamin Breckner’s menu “Silvester at home”! Hopefully, the demand for the large menu for the Weiherschleife was also worthwhile."
4.5
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4.5
Menu
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City: Idar-Oberstein, Wäschertskaulen 14, 55743 Idar-Oberstein, Germany
"During the lockdown I took the local gastronomy regarding pick-up offers. Now I'm really not a fan of pickups and deliveries of hot food, especially if 10 minutes of transport is exceeded. But the sports restaurant In The Hague regularly offered daily meals to pick up. And the dishes made the impression of a good fresh kitchen. We did not accept the pickup offer. But I thought I'd visit the restaurant. Because only the name “Sportgaststätte” stopped me from a visit. A prejudice. And I don't like prejudices. This Sunday, after visiting my father at the nursing home, I wasn't even after an immediate return. As soon as I went to the sports restaurant, which lies directly on his name-seating sports field. Parking is more than abundant. I had no reservations. When entering the restaurant, an employee welcomed me and I was allowed to sit in a window table. The free table was filled with view. A very well maintained bright restaurant. Large window fronts offer a good view of the sports field. Bright and well maintained. During my visit this man was empty and I didn't find it bad. The tables are beautifully covered, fish flowers on the table. Check-in via the Luca App was quick. Fresh table decoration The small and varied menu was served. Even a day recommendation, salmon fillet with black noodles, broccoli and light cream sauce were available. I was very positively surprised. For the first great thirst I ordered 1 non-alcoholic wheat beer, 0.5 l € 3,80. That served Flaott and my wishes were received. As an appetizer, I ask for a salad because a small salad was not on the map. No problem, my wish was immediately noticed. A little later, the mixed additional salad was € 6.50 – served by the boss Frau Wachhaus. I didn't know the price yet. 6,50 € I found ambitious. But rather a impeccable, varied, fresh salad at this price than cheaper with dazzling leaves. He was very generously divided. Various raw food salads (of course also the radish salad ubiquitous in Idar Oberstein) and leaf salads. Fresh spring onions and herbs. In the meantime, Mr Wachhaus was also welcome to the guests. He's probably the chef. Very sympathetic that he greets the guests shortly and friendly. My main course was served later. With the recommendation of the day I loved it naturally. But the Black Tiger Shrimps arrabiata, fine band noodles, Rucola and Parmesan € 14,50 made the race. To the main course I asked for a wine and ordered a dry Pinot Blanc, winery Hexamer, Meddersheim (Nahe), 0, 2 l € 6.50. Winery Hexamer in the sports restaurant. At the latest: prejudice adé and enjoy the good wine. Then my main course. In the deep plate a rich and perfectly al dente boiled pasta. This really good quality, probably freshly cooled product and no dried pasta. Black tiger shrimps arrabiata, fine band noodles, rocket The Arrabiata – fine tomato sauce, recognizable, fresh and actually aromatic tomatoes and fresh chili were processed. The sharpness exactly right, according to the name. The plentiful shrimp was not only the optical but also the tasteful appearance. Don't beat the fine Arrabiata sauce. 10 well fried, still glazed, shrimps around the pasta. Freshly cut rocket on top. Separat added to the announced Parmesan. Again, the part was not picked up. Parmesan The city walls remained orphaned tonight for the decent weather. Outside of areas, weather-related not occupied Next week the weather should be better, maybe I can make the second visit together with my husband. It is fixed: sports restaurant does not sound like bids. Ambientated, well-thought-out fresh kitchen with friendly service is offered here quite “outward” on the sports field. The way is worth it. The perfectly clean toilets are easy to reach and correspond to a sports restaurant. I was very kindly approved, the payment by EC card was possible. Conclusion: Albert Einstein said: “It’s easier to share an atom than a prejudice.” If I deny it now, is it a prejudice?"
4.5
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4.5
Menu
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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."
2.8
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2.8
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City: Idar-Oberstein, Bismarckstraße 11, 55743 Idar-Oberstein, Deutschland, Germany
"History: this evening we wanted to get a certificate in the town part idar in the brewhouse s. my criticism from 25.05.15. arrived there was the actually expected question: why not eat here at night? this was done quickly. after the opening euphoria, the personal no longer seems to be so much worth putting on ease, or we had caught a bad day. so: a good note, no beer drunk and from the parking lot. there is adjacent to the china restaurant “Jade” before dynasty . here we were not yet. the Asian cuisine we like. so: plan b plan c would have been eating in the etablissement “PetraIO” and from the 1st og not suitable for disabled . service: at about 19.00 o'clock we entered the restaurant and looked around after a table. the service lady came up against and showed without doubt on table 7 felt 40 tables were still free . bad was the place not, so we took place. asian german the question: “You want buffet?”. look at the neat looking buffet, why not? so we decided to have buffet. Tuesday – Thursday there is buffet, in the kitchen was only 1 person to see. So I had my doubts how an order à la carte is prepared. We're not buffet fans. the service thus restricted itself to serving the drinks and clearing off the use of a dish. I would call the service “neutral”. Attention: yes was also nix los, asian friendliness: would still be found. again an evening at which I would give the guests more points for ease. pay at the chef: nice and friendly. with the bill there was unfortunately still a “short” on the house. 1 x grained – this is enough to destroy all tastes! feed and drink: mineral water, 0.4 l, € 2.90 mineral water, 0.3 l, € 2.30 always prefer to order “big” for my man: karlsberg urpils, 0.4 l, € 3,00 always better, no wine at the asiate order for me lack of dry alternatives: rosé dry les belliers 5, ramat However, the fish on the surface was already quite dried. a protective hood for this sensitive food would have caused miracle. choice of medium, lots of rice, little fish. the alga lettuce: here one tastes altogether, otherwise nothing. I would not choose again. the warm food: I do not bring them all up! of everything. lack of guests, everything is quite dried. less would be more. also not necessarily consistent. Chinese Mongolian buffet: sushi japanese. pommes?? mini chocolates at dessert? the hot dips, were quickly ice-cold on the unpreheated plate. spicy is different. garnel could not become more dry... better the freshly prepared meals from the teriyaki grill Japanese: the ingredients on the bufett picked and delivered with table number clip on the grill, these are freshly roasted and served. here the plus points of the evening. meat asian kangaroo? fish and seafood, mushrooms and vegetables are ready for choice. a lot or almost everything. I decided to cook for garnel, inkfish and green-shaled mussels, soy sprouts, morels and broccoli. my man chose a similar combination. teriyaki was fresh and good. my co critic was still in vain. here you can decompose calorie or must have an ice pick in the baggage. pre-taste on the winter: the ice is so cold, there is only ice scratches. another gastronomic approach was more massive: whether the entire arm with pulli is in the power use in the truhe appetizing and hygienic? cleanliness and ambiente: well maintained and cleanly covered tables. toilets clean, well ventilated, some renovation could not hurt. teller arranged for self-service in the waden area of the guests below the buffet – not so great. there are also nice free air places on the surrounding outside terrace in the 1 og asian, non-overcharged, ambiente. Conclusion: we have eaten, but do not need repetition. better Asian eating is served in the wok snacks in idar and top hot on the dish. for price performance but ok."
4.3
Menu
Online table booking
4.3
Menu
Online table booking
City: Idar-Oberstein, Hauptstr. 185 | Im Parkhotel, 55743 Idar-Oberstein, Rhineland-Palatinate, Germany
Serves Alcohol, Accepts Mastercard, Terrace, Street Parking
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Idar-Oberstein, Flugplatzstr. 20, 55743 Idar-Oberstein, Rhineland-Palatinate, Germany
"IF you want a nice speissbraten (the local speciality) in a simple atmosphere this a a good place to go! Not real fancy, but consistently good food!"
4
Menu
Online table booking
4
Menu
Online table booking
City: Idar-Oberstein, Tiefensteiner Str. 129, 55743 Idar-Oberstein, Rhineland-Palatinate, Germany
"This is a good place to grab some apple strudels while visiting the Gemstone Palace. The restaurant serves decent lunches."
4.6
Menu
4.6
Menu
City: Idar-Oberstein, Hauptstraße 428, 55743 Idar-Oberstein, Germany
"Delicious pizza and very friendly"
4
Menu
Online table booking
4
Menu
Online table booking
City: Idar-Oberstein, Hauptstraße 426, 55743, Idar-Oberstein, Germany
"Friendly service, quick service and good food! Wonderful to sit, music from the street musician and a good portion of pasta and schnitzel, fabulous. Again 5 stars for a beautiful memory of our family trip."
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Menu
Online table booking
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Menu
Online table booking
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Fish
You can find Fish in 10+ Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Fish is:
$8.8
Ingredients
-
G Of White Fish (we Took Julienne)
- Qty. 500
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Eggs
- Qty. 2
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G Breadcrumbs
- Qty. 75
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Olive Oil
- Qty.
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Lemon Cut Into Wedges
- Qty. 1
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Salt
- Qty.
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Kg Of Potatoes
- Qty. 1
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Cloves Of Unpeeled Garlic
- Qty. 3
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Rosemary
- Qty.