Restaurants in Landau-Arzheim
The best places in Landau-Arzheim to eat . Our interactive map features all restaurants around Landau-Arzheim who offer this dish to eat out or take away.
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4.6
Menu
Table booking
4.6
Menu
Table booking
City: Landau-Arzheim, Rohrgasse 2 | Arzheim, 76829, Landau in der Pfalz, Rhineland-Palatinate, Germany, Landau-Arzheim
"Suppose I would visit a Palatinate wine bar at my next North Sea holiday in Büsum – if there is such – and in this wine room I would remember my beloved Palat. Would I feel comfortable between hand-painted Elwetrichs, lovingly on the flea market, or even a "deufelstisch" from Pappmaché? I'm thinking conditionally. In the same way, it is probably a North German from the waterfront when it comes to the traditional place in the Arzheim district off a decorative coast. However, in order to maintain the memories of the last holiday in Friesland culinary terms or to shorten the upcoming stay on the North German beach, the Friesenstube is certainly the right address. And that's been for many years. The rustic guest room, whose exposed work beams look spatially separate, resembles a North German souvenir shop where there is much to discover. Whether stubborn dolls, budding ships, decoration lighthouses, knot collage, all kinds of accessories from grandmothers of French cuisine or revolving organ, on the wall and ceiling, so many props float from the antiquariat of the old sea bears. And Hans Albers sings in the background of distance and returns. Very strong tobacco for the “bergish people”, as my colleague from the city state of Bremen would probably acknowledge. But that's exactly what the Friesenstube does. And the guests really feel comfortable in this “coastal claw”. Perhaps many of them come only because of this picturesque furnishing line that characterizes the appearance of the guest room. The listed specialist building dates back to the 17th century. Century is centrally located in the centre of Arzheim. Parking is available in front of the house. If you don't find anything, there is a lot of opportunity in the branching side streets to take off the Bolids. Before we went on the way, a short call was enough to know that there was room for two people. I was not surprised that the restaurant was completely filled out on Monday night. For years the Friesenstube has a certain confidentiality in the South Palatinate and beyond. Meininger’s “Restaurantführer Pfalz” and “Espresso”, the gastro guide for the Rhine Neckar metropolitan region, has been cooking a defensive coastal cuisine with Frisian specialties and fishing from the Waterkant for 17 years. And it's good for the audience. Many regular customers have been making a loyal customer for years, as Mr. Schöner, father of service manager Silvia Schöner Ebsen told me. His daughter Silvia, as an experienced hotel master, managed the service well. She acted very carefully and with routine kindness in our visit night. The chat with the guests takes care of their father who likes to “flame” the tables to keep his guests in the mood. And in case of well-known faces, he likes to make a little joke with the people as they say in Plattier German. All very family, all very secretly in this North German Gastro Enklave in the middle of the South Palatinate. On our arrival we were the only guests to change quickly. It is nice that Mr. Schöner took some time to review the situation with us “new guests”. After the small courtyard, equipped with a few tables and a beach basket, and a friendly “Moin Moin” also received us as a framed greeting from the wall!, we were allowed to choose one of the tables in the rear area of only 40 guest rooms. The heavy, wood-clad treasure or food maps were handed over to us. A small slate table with the daily recommendations. Of course, the asparagus period was customsed with some culinary dishes. Why not? I chose the asparagus cream soup with shrimps 5,90 Euro before, while my companion chose the Büsumer crab soup 6,90 Euro from the well sorted menu for entry. The latter comes traditionally refined with brandy or cognac on the table. Its unique aroma is obtained by concentrated crab butter. With some North Sea Crabs as an insert, this was a really aromatic soup experience, which was in strong contrast to my rather neutral spiced asparagus soup. The result: After successful halving of the board content, they were simply replaced. So each one of us was allowed to enjoy a hearty, rich and somewhat restrained crushed variant, which was of course not a disadvantage. From my point of view, the menu offered in the Friesenstube is a bit too lush. In general, I prefer a card that is reduced to some dishes. The slate table with the daily offer, consisting of four main courses, an appetizer and an aperitif and wine recommendation, was completely enough for me this evening. The rosé named “Pretty in Pink” by St. Laurent Traube was crowned by Birkweiler Weingut Kleinmann Quarter for 5,20 Euro as a suitable fish companion. The above mentioned asparagus soup followed as the main course Seelachsfilet on beard sauce with band noodles and small additional salad 15.90 Euro . But my accompaniment rolled the beacon with the heavy wooden shell. In it were eight appetizers, among them some deliciously sounding dishes with sea envelope crabs, matjesfilet, musselspeis, etc., three soups the Holsteiner Grünkohlsuppe may not be missing! , a good dozen fish dishes, e.g. Halligbrot, seal breakfast or full knife, as well as some Frisian specialities, e.g. green cabbage and Labskaus. In addition, the peat meats are encountered with the usual pork seasons of Bratwurst, liver dumplings, sours, pork lards kulinar. There are also people who occasionally visit a Frisian restaurant, but don't like fish. In addition to some vegetarian dishes here, there would definitely be development potential, several children's plates and a rather boring dessert selection of Red Grütze, Friesenwaffel, various ice cups complete the rich standard program by Chef Rüdiger Ebsen. As the main course, besides the sea salmon from the recommendation card, there was a €11,40 that was crowned with antique Frisian recipe and served with red beds, a neat part of the cream rivets and crispy salty roasted roasted potatoes. As a professional matjes, I only tried the “brown” whose taste was simply sensational. Some wine bars in the Palatinate could cut off a few thin precooked potato slices. My nautical fillet was apparently well plucked and salted before it was grounded and then roasted in the pan. It was a unanimous fish court. The beard sauce had enough substance and spice to taste the accompanying band noodles. The additional salad came in and was made with raspberry vinegar. In our opinion, it was really delicious. It's just a pity that the bread that was rich in it was already behind it. I get used to better things from restaurants in the same league. Finally a few words at the prices. For Seelachsfilet, 16 Euros are already a bit cheerful, but if you look at the complete package with the additional salad, this is still good. The Matjes share was also well dimensioned with an undamaged, but intarized herrings. My accompaniment had quite nice to do with the guys from the sea. The cream rod was perhaps somewhat disproportionate. The beverage prices – for a large bottle of water 4.80 euros and for a large apple juice choir 4.40 euros – were probably slightly above the normal range, which is certainly due to the Landauer catchment area. My last visit to the northernmost part of the South Palatinate has been back for several years. At that time I was much less satisfied than last Monday night. Besides a few little things, everything was done. And you must admit that the atmosphere within the guest room becomes more and more pleasant due to the pleasant lighting with increasing time or falling darkness. Once again, when we pack the longing for the coast and the Kutterscholle, we know that it is still in the Rohrgasse 2 to LD Arzheim."
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