Seafood Restaurants Hatzenbuehl
11 Seafood Restaurants HatzenbuehlSeafood - Hatzenbuehl
4.6
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4.6
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City: Rheinzabern, Hauptstraße 53, 76764 Rheinzabern, Germany
"Wonderfully decorated sauces, always a little vegetarian and tasty fish dishes, freshly prepared, beautiful salads, each type of specially made, so that every sort tastes different, goes on special, e.g. less salt. very friendly staff."
At Gaststätte Landgasthof Goldenes Lamm in Rheinzabern, they serve you with solid German menus with tasty side dishes like potatoes and salads, and you can look forward to the scrumptious classic seafood cuisine. You can also look forward to tasty vegetarian cuisine.
4.5
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4.5
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City: Herxheim bei Landau/Pfalz, Hauptstraße 62-64, 76863 Herxheim Bei Landau/Pfalz (Hayna) , Rheinland-Pfalz, Herxheim bei Landau/Pfalz, Germany
"I have now written five reviews of the return address successfully operated by the Kuntz/Schlindwein family for several generations in the former Hayna tobacco village near Herxheim. At the time of the first report of 2015, Karl-Emil Kuntz was still at the stove. His youngest daughter Erika has been in charge of the crown for four years. The man who is not only private at her side, but also leads the kitchen brigade is Fabio Daneluzzi. As a former student of Kuntz, he entered mighty big steps and then only 25 years. The fact that the heavy culinary burdens would also follow several “seed years” was not visible at that time. The consequences of the Corona pandemic with all its invulnerabilities and personal care have definitely taken care of one or other sleepless night in the young couple of gastronomy. The fact that the birth of her daughter also fell during this time probably did not make the nights quieter. But instead of adding small, the operator duo Kuntz-Daneluzzi has reacted and invested. The lockdown helped a high-end pizza oven from Vesuvgestein, the heart of a take-away concept, where one refreshes on the Italian roots of the cook. Too bad that the incomprehensible delicious pizzas do not get on the map of the Palatinate marmas. In addition, the virus was actively offered the forehead with performing various vaccinations. However, the biggest changes in recent months have experienced the hotel area. With a new indoor swimming pool, 28 newly renovated rooms and the opening of the first CBD spa in Germany with corresponding cannabidiol applications, the living area of the crown was innovated. This has certainly cost a lot of time, money and power, which means that the further development of the food supply in the Pfalz Stuben remained somewhat on the way. Although a new kitchen block was installed at the beginning of the year, there was not too much on the menu. It is also only slightly altered four years after the departure of the Maestro and is still characterized by his handwriting, in particular in meat classics. During the Corona period, the wood-paneled guest rooms were also carefully brought to the top. But such efforts often require their homage. In this case it was the culinary prestige object and the flagship of the house, the Kronen restaurant, which unfortunately could not be opened again since its closure about three years ago. Maybe you can't open it anymore, because the staff simply lacks to put an ambitious star kitchen on their feet. That's why you focus on the Palatinate Stuben. The former second place, which was formerly awarded a Bib Gourmand, has now moved to the first cooking place and continues to enjoy a great popularity. One has the impression that due to the good use of the hotel of the store, as in ancient times, arches. The fact that you don’t have to hurry to refresh the culinary orientation “Come on to the Devil” lies on the hand and then on the guest on the plate. The range of dishes has always been extended to three large-format sides, which are located in a foldable, separate leather folder. They are still deliberately dispensed with their publication on the website. The common Kronmann knows what he's been expecting for years. And as a newcomer you can be surprised. Personally, I don't think that's bad, because the choice of food is something for everyone and you can usually rely on the classic crown. These include various creations from the “Karl-Emil-Kuntz era” such as the Saumagen-Carpaccio on lukewarm-white herbal salad with chicorée, lentils and potato cubes on Cumin-Vinaigrette, the calf livers on chives or the cattle roach in strong burgundy potatoes with carrots. There are probably enough regulars that consider the crown as a reliable part of their culinary cosmos precisely because of such body and soul dishes. During our visit in mid-June, the food repertoire was significantly reduced on the summer map. Of six cold appetizers were three. Warm dishes – probably due to warm weather – were completely dispensed with. Meat and fish were also much slimmer than before, which is not detrimental to badly defined foods like me. In contrast, prices have risen as expected. Whether inflation or corona dependency is sometimes present, compared to the last visit in November 2019 – just before the pandemic began – the appetizers increased between 30 and 40 percent, while the main dishes did not accept the price. However, as mentioned in my summary, high regional consumption must be regarded as a mixed calculation, because the crown, which has hitherto been known for its phenomenal price-performance ratio, must also face the economic realities of today and also master them. Besides, you still get a lot of money. From the absolutely perfect, very professional service to the extremely well-maintained ambience to the small, but fine trinations – the legendary amuse, called “cooks from the crown kitchen” continues to exist, even if one is in a somewhat confused or less saturating variant – still in the service of the cultivated Palatinate and with an associated part of regionality. If you want to eat lunch in the Palatinate, you can do this only on Sundays and holidays. We chose the last option and reserved a table for three people plus baby in Fronleichnam. It was summery warm and so we could make it comfortable on the beautiful terrace. For the youngest at the table, a high chair was quickly worried. The service had no problems keeping an overview despite the kicker of the second-levelist Darmstadt 98, which prepared for the coming season in sunny Palatinate. In addition to the delightful footballers that appeared in the combined sports dress, there was a lot of fun on the lasy, green-covered outdoor seat where a pergola protected us from the strong midday sun. Then we sat on a brightly covered table that populated classic "handicraft" in the form of double cutlery, bread plate including knives, wine glass and pretty folded fabric napkins. The slightly anachronistic substrate of tin was of course not required as a pleasant table. For Durst, a bottle of mineral water was ordered 6.80 Euro, for pleasure followed a dry cuvée from Weißburgunder, Chardonnay and Grauburgunder called "Weitsicht" 26 Euro from Bioland-Weingut Gut from Beiden from small fishlings, which I had discovered in the excellently sorted bottle wine map. It was drunk with vision... This compendium still contains almost the complete “Who is Who” of the Palatinate wine scene. And at fair prices. There is actually the corresponding bottle for every purse. In addition to the standard paddles, there is an attractive selection of 0.375l bottles for car handles and other ascetes. Of course, the “open version” presents very shapeable descents that not only inspire the common “Quertrinker”. With regard to the planned intake of solid foods, we decided twice for the crispy leaf salads from the summer market on Sauerrahm-Yoghurt dressing with fresh garlic, tomatoes, raw food, parmesan and croutons each 14 euros. My mother gave an appetizer. It was completely enough for the culinary pleasure. In the main dishes my wife really liked it and ordered the calf bags on celery pure and strong Spätburgunder-Jus 29 euros, which were swollen at low temperature. My wife Mama prefers the Ricotta spinat ravioli in sage butter with 24 months ripened Parmigiano Reggiano 23 Euro, while my strength was in Mediterranean restraints and with fried Black Tiger shrimps preferred 32 Euro. I was curious if my seafood pasta would justify the quite sporty price. But first we were filled with rustic sourdough bread and a few baguette slices with spiced crust salt buffer mix. Bread from the bakery Kerner with Dip Both were always taken from the traditional bakery Kerner from the neighboring village Herxheim. A summery crème with a bright lemon otter acted as a light color. Not too much of the delicious bread! I thought and did it well because the Amuse cellar came down to three small things. Three delicacies from the Kronenkoch The approximately 2cm long Saumagen sausage throne as a defensive peat on a piece of champagne spice, which still tasted 30 years ago. Together with the fingertips full of frying jus, this was a first small palate seater that brought the high-level regional cuisine of the crown to the porcelain in a small format. The famous Saumagen sausage on champagne herb... On the other hand, the duck in the Wan-Tan-Teig could not arrive tastefully, but the bite "Fernkost" ensured at least a welcome change on the plate, in the middle of which a foamed vegetable liush of the extra-Abschmeck class awaited in an espresso cup. So far, so predictable, so good! In the well-cooled white wine, I also continued to demonstrate “visibility”. Many melting, gentle structure and clear burgundy aromas, this cuvée, lined with pear and honey melon, were characterized by the wine village Kleinfischlingen, only 300 inhabitants. A good catch, how quickly it turned out. Then they served my wife and me the green leafwork that could have been a trace more crisp. Summer leaves salad on acid cream yoghurt dressing with fresh garlic, tomatoes, raw food, parmesan and croutons For this the slightly garned yoghurt acid cream dressing was delicious. The summer salad was perhaps a bit overstretched, but tastefully without mistakes and pliers. How was that with pleasure like a mixed calculation? Yeah, right. If you add the big amuse at this point and divided by two, the PLV is also correct. My mother did her grandma service for our little ones with Bravour by using her on the arm almost every corner of the Kuntz garden. Of course, our girl found that many utensils were toys, Tipi tent, paddle pools for the upcoming birthday party of the small daughter of the operator pair in the garden. So my wife and I could at least temporarily enjoy our lunch. Also worth mentioning is the fact that with a voucher from December 2020 we crossed the Christmas gift from my Mutti in the crown. Our concerns that he had already lost his validity were quickly removed by the friendly service woman. The service must be mentioned at this point in praise. The ladies in the mandatory Dirndl functioned flink, routined and still had time to jump around with our daughter in the whole hectic. There was no need to complain about this service. In my Mediterranean pasta plate there was hardly anything to complain with three pawns of the Black Tiger Sash. Roasted black tiger shrimps on Tagliolini with tomatosugo Jene left the pan in perfect condition and was of very good quality. Perfectly roasted shrimps! If there were two more copies on the plate, I wouldn't have written a complaint. A great praise goes to the tomato souvenir, which is torn before Umami. Its almost sinful fruity presence on the palate, caused by the intense aroma of fully ripe tomatoes, was quite remarkable. The band noodles were still slightly resistant to bits. On the top of the grated parmesan wore additional wort. Carrots, Kohlrabi and Zucchini completed the ensemble in optimally cooked manners and were also staged ingeniously. Especially the carrot carrot cube held together by a zucchini strip was a real eye-catcher. Overall, this gave an absolutely harmonious summer plate with amazingly much taste. Roasted black tiger shrimps on Tagliolini with tomato souvenir Similar, my wife Mama, who had tasted the homemade Ricotta spinach ravioli. Here too, Kohlrabi and Zucchini censor the braided noodle dish in the same direction. Ricotta-Spinat-Ravioli in Sage butter and Parmigiano Reggiano 24 months And that the old Parmesan is well sown with sage butter, of course, is not a secret, but produces pure good taste. Only the size of the part could have been a small "peacher". For me, the Ravioli would have had more interim marks, but my mother was apparently fed with him. When my wife ordered the rugged calf bags, I was not surprised that she sat on a hand-resistant “winter plate” when it was warm. At the latest at the sight of the generous lake of Spätburgunder-Jus, which surrounded a magnificent hill celery puree, my first doubts were distorted. At low-temperature swollen calf bags on celery pure and strong Spätburgunder-Jus, of course, the two calf bags, which are above all additives, had the water flowing in my mouth. Meat can hardly fail for the bidder. A probier cock confirmed my suspicion that this main shell would be good to handle even without using a knife. Only real failure of the day was their supplement. The handcuffs? At the end of the table were unfortunately completely salted. Also her uninhabited deep yellow color. The salted latex with too high egg yolk content has been replaced! There it was clearly exaggerated with the trination of egg yolk, especially because it was too lazy out of consistency. Well, they were definitely not edible and were replaced by our service ladies with freshly prepared, much better scaled goods. That this took some time was on hand or later in a silver dish. We forgot a dessert for advanced saturation and the situation with our little ones who no longer found their stay in the high chair so exciting and wanted to explore the outside area of the hotel restaurant Krone on the arm of Mom, Dad or Grandma. Thirdly, we did not fully use the voucher, which will have a culinary taste in autumn. Then I would perhaps dispense with the five-course “Pfälzer-Stuben-Menu” 79 euros, which has been admitted to me by the individual corridors, but at the warm temperatures was simply too much of the good. Finally a question to the kitchen master Fabio Daneluzzi. What prevents a young top cook with Italian roots, which at Lockdown times has filled the perhaps best Pasta Fresca of the South Palatinate into the Take-Away box and has suspended perfect pizzas of Neapolitan style into ready-to-be cartons, from a clear Italian orientation of its refined regional cuisine? Standing Palatinates, like Peter Steverding “Isenhof” from Knittelsheim, are not afraid of Burrata, Branzino, Casata Co. On this magnificent garden terrace, dominated by crafts and tobacco sheds like a Tuscan oasis in the middle of the village Hayna, an even Mediterranean cuisine philosophy would not only be appropriate but only to follow. Take it into your heart, Fabio and trust more Italian moments in the future! The old regulars with a pronounced somagene and Rouladen affinity are also not younger and the subsequent generation of connoisseurs is more open in this respect than you could think."
Krone · Pfälzer Stuben from Herxheim bei Landau/Pfalz is a good option for a bar if you want to have a cocktail after work and sit with friends or alone, But above all, there are traditional German meals with matching sides like dumplings as well as salads. Furthermore, they offer you tasty seafood meals, You can also look forward to the typical delicious French cuisine.
3.8
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3.8
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City: Hatzenbühl, Lindenstraße 1, 76770, Hatzenbühl, Germany
"The place in the snow is an absolute hit. living room. here was decorated with a lot of love. special highlight are the regular live performances of various internationally renowned artists and groups. to the dates is recommended to come in the time, otherwise there is nothing left, the scheune bursts out of all sewn."
In nice weather you can even be served in the outdoor area.
4.7
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4.7
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City: Kandel, Hauptstr. 61, 76870 Kandel, Pfalz, Germany
"The Zanderfilet was good. The staff is very friendly. You're welcome."
In Il Castello Winden in Kandel, they prepare delicious pizza using a time-honored method, served straight out of the oven, and you may look forward to the fine typical seafood cuisine. In addition, you can expect original Italian cuisine with tasty classics like pizza and pasta.
3.9
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3.9
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City: Jockgrim, Buchstr. 5, Jockgrim, Germany, 76751
"Once Fröschl, always Fröschl!! Look forward to the new beer garden!"
At S Froschel in Jockgrim, tasty, juicy, delicious grill items is freshly prepared on an open flame and served with fine sides, At the bar, you can relax with a freshly tapped beer or other alcoholic and non-alcoholic drinks.
3
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3
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City: Herxheim bei Landau/Pfalz, Leergasse 1, 76863 Herxheim Bei Landau/Pfalz , Rheinland-Pfalz, Herxheim bei Landau/Pfalz, Germany
"Andy's Pinte has been there for years. The owner Roland Ochsenreither makes an original Herxheimer impression. He received us this Saturday with a wine choir and a smoked cigarette in his hand. Welcome and look at me. I know you hate to sneak table tennis with us in Herxe, he's right, but it's a decade. Nothing has changed inside in the last 20 years. Wooden tables, wooden chairs, smell of cold cigarette smoke. I can offer you Schdeak from the Pälzer Rind or Schnitzel, and also ä schissel Pommes his words. Actually, this day, just because of my father's special request, he comes 2x a week to the table offered under the week, he opened us. If you want to step up and board, you need to pass a door with the sticker Here will smoke. The lunch table, on the other hand, is not only known to the locals, but also in the surroundings. 4.60 Euro, another dish every day. Steak, scavenger, rug, even fish, these are the standards. And of course Roland himself slaughtered himself and therefore knows what he prepares (bef, pigs) meat and where it comes from. Roland serves the ordered beverages and thus increases the somewhat undamaged impression when greeting, awwer mer sinn jo here in Herxe bei de Baure, do wed nidd mid de Luuhp smuggled, do behschdännich gesse un drink It fits that the large white herd is sweet-sour 0.5 consisting of 2/3 Portuguese white herd, with an acidic shot. Anyone who knows the culture and deals with the culture knows that the Palatinates were always very hospitable, sympathetic, generous and benevolent, because they always had a very good nutritious soil, for which wine festivals are differently known than the people in the Stuttgart area who had nothing and are therefore known for their austerity. Among the main dishes Rumpsteak with onion sauce (Pfäler Art) as well as the carvings we order a starter salad which was slightly edgy-suffy sour. The Rumpsteaks had good 350 grams of meat weight, were perfectly fried medium. The sauce beautifully thickened, the pommes nicely salty. The price of 13.50 more than fine, actually almost favorable (because of smearing in cleanliness). The scavengers were baked with semmelbrösel, baked in the pan. The meat on the pork food was also very praised. The panade waved perfectly, different tannins, nicely whipped, the meat slightly salted. Conclusion: Food Top, Cleanliness"
For those who want to a beer after work and sit with friends or alone, Andy's Pinte from Herxheim bei Landau/Pfalz is a good bar.
4.3
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4.3
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City: Herxheim, Poststraße 1, Herxheim I-76863, Deutschland, Germany
"Absolutely delicious food. If someone likes Calzone, then (isst) he's right here, hasn't eaten any better. The restaurant is also very nice and the staff is simply great."
At La Bettola in Herxheim, you can enjoy savory German menus along with delicious side dishes like dumplings and salads, Don't miss the chance to have the tasty pizza, prepared straight out from the oven in an traditional way. In addition, they offer you delicious seafood dishes, and you can expect original Italian cuisine with classics like pizza and pasta.
4.7
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4.7
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City: Jockgrim, Maximilianstr. 41, 76751, Jockgrim, Germany
"We are randomly on the way through this restaurant and live 4h away, but it would stop every time. Never experienced such a good, friendly staff. Super atmosphere outside and also very delicious food! The prices were all right. Thanks for the great evening :"
At Ristorante & Pizzeria Am Rathaus from Jockgrim you have the opportunity to enjoy delicious vegetarian courses, in which no trace of animal meat or fish was used, You shouldn't miss the opportunity to try the crispy and crunchy pizza, baked fresh in an original manner. At last, this restaurant also has a large variety of various, already prepared delicacies, Moreover, there are good to digest Mediterranean courses available.
4.4
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4.4
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City: Kandel, Hauptstraße 62, 76870, Kandel, Germany
"It's been a while since I was a guest at the old Kandeler Greeks "Sto Castello". The reason for my longer abstinence was not the food or the ambience – because both clearly stand out from the usual Greek gastro unit gross – but the annoying kind of the Oberkellner, who texted me at the last visit with completely inappropriate, partly genuinely embarrassing comments, so that we rightly asked ourselves at the table if he still has all the cucumbers in the Tsatsiki. That's why our yesterday's spontaneous idea was accompanied by a somewhat inappropriate feeling in the forefront after sporting revival, but did not scare us to revise the traditional place centrally located in Kandel. And just in advance: our first bias was very quickly a real relief when we realized that the service manager was not present. It was pretty crowded this Saturday night, but this is not unusual for this restaurant. Some major societies (first Christmas celebrations) ensembled together table rows. We had to thankfully reject a place in the back of the local area, as we were just too much going on there. We were placed at a two table directly at the entrance, not necessarily the best location, as with the devastating smokers also dull cold air. The interior of the restaurant is comfortable despite the size. The front guest room with about 5 or 6 tables is followed by a long counter that follows a few tables with comfortable wall benches. Finally, there is the already mentioned rear area in which larger groups can also find room. The division of the premises is coherent and sensible. The noise is not particularly low here, but is channeled at least very well by this classification. It is largely dispensed with Greek style elements from Pappmaché and tries to keep people in the mood by warm lighting. It is best to achieve this in the niche-like “seating departments” compared to the edging area. After the consumption of our standard starter salad, we were destined to be thankful. The very friendly and attentively acting service had a look at our not just optimal place choice. The menu, as you know from Greek inns, is very rich. “Ob lamb, pig or beef – everything is grilled!” So the motto here too. Many spear variations are striking in the fleshy map. But also a lot of marine animals find their way to the chic Tellerovale, which with their slightly elevated edge are beautifully dressed from the kitchen. On the slate table with the recommendations of the day were grilled octopus or Dorade in the whole. For fish lovers definitely an alternative. In addition, there is an opulent starter offer (grilled peperoni, panned mussels, squid salad etc., which also offers guests a solid selection with a small hunger. Outstanding: the Castello shoot with pork ends, turkey and beef fillet (including a metaxa, pepper and cheese sauces for 17.90 euros). As with the other plate and plate variants, the supplements can also be assembled as desired. And a salad will come forward anyway. The portion sizes in the Sto Castello can be referred to as “orderly peppery”. Nobody's hungry. Neither do we. The Saloniki plate we ordered (32.80 euros for two starved badminton players had to offer grilled meat on their metal surface. This was also done with various sauces (fried sauce, Hollandaise and other calorie owners, some vegetables (brokkoli and cauliflower, which was still bite-resistant! and onions very tastefully dressed. The Mediterranean spiced bifteki were served with a slice of melted cheese, while on the two pickets of the lamb crown aromatic garlic rasps provided taste accents and rounded the perfectly grilled lamb adequately. The Gyros was placed in the middle as usual and so crisp and tasty that it even put the “Olympia” cult Greeks in the shade. I was more than positively surprised. The chicken breast fillets were impeccable. The cheese sauce (hollandaise went into the juice of freshly grilled, marinated meat pieces a really intense taste season. The frying potato chips covered with sheep cheese can be excellently pulled through. The juicy pork skewers were grilled to the point and harmonized well with the fruity tomato rice. I admit that I finally had my trouble with the pig steak, which was the already advanced degree of saturation. Quite contrary to the Udo-Jürgens classic, we donated Greek wine this evening. Instead, a few really well-mixed cyclists were emptied (with a bad hoepfner beer). Two ouzo for digestion rounded off this delicious Greek food. The accommodating operation made previous experiences forget at the same place. The next visit will therefore not be long awaited."
At Sto Castello from Kandel you can taste delicious vegetarian dishes, in which no animal meat or fish was used, The palate also enjoys easy digestible Mediterranean menus that are on the menu. Not to be left out is the comprehensive variety of coffee and tea specialties in this locale, At the bar, you can relax with a freshly tapped beer or other alcoholic and non-alcoholic drinks.
4.3
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4.3
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City: Kandel, Hauptstraße 61, 76870, Kandel, Germany
"Although it was a strange feeling when after more than 20 years I went down the stages of the former rat cellar to Kandel to return to this place. At the time in the wild 90s there was a pizzeria called “La Grotta” after the local vault cellar. This was a very popular address for crispy dough flakes of Italian origin and a welcome alternative to the often booked Pizzeria Da Angelo in the nearby Hayna tobacco village near Herxheim . Since 1998 the Pisano family has been operating the original tavern and since then the “La Taverna” has become one of the culinary delights of the small town in southern Spain. If you do not want to go to the hearty Greek meat food “Sto Castello” obliquely opposite, crispy chicken “Three Mohren” almost around the corner or more upscale creative cuisine “Zum Giant” on the main road, you will be even more repetitive here. In any case, the interior has changed little. And so it became a pleasantly cozy evening that we spent in a lush corner between wavy sandstone walls or under red brick vault. Apart from minor inadequacies at dinner, we felt good in the old rat cellar. If we had already tried the pizza, the bill would have gone up culinary, especially as with a later visit at noon, his fluffy and juicy consistency reminded of old times and left nothing tasteful to wish. So much for the prehistory and the “Drumherum”. Today the pizzeria is run by Paula Pisano alone. After the separation from her husband Guiseppe, who was in the Herxheimer "Galerie" for Italian moments this year, a courageous decision. But the young workers of Italian origin are signaling family cohesion without which the Trattoria would probably no longer exist. The reception was pleasantly friendly on Thursday evening. We were allowed to choose a quiet place in one of the many comfortable corners of the guest room and soon held the menus in our hands. The biggest turn seemed to be tonight and so shortly after 8:00 we were among the last new arrivals. The front part of the quiet cellar vault was still half filled with guests. In this traditional atmosphere, couples, families, friends or colleagues still felt very comfortable. An inconspicuous mix of old and young created a pleasant sound scene in which the excited discussions of sounding foods and/or cutlery flatters were underlined. The red-white-covered tables mimiced to old Italian inns. There was enough room between them to not volunteer to attend the conversations of the neighboring tables. A place for romantics, sure. But without wanting to apply too thick. Better for the first date when the environment should not be too loud and not too bright. And in fact, the few funny tents on the ceiling and walls spread everything other than an operating station atmosphere. The former “Grotte” is still illuminated and fits perfectly with the simple furniture. In large-format wall paintings that old people remember long past times, one can certainly share the opinion. But even here, the damped light conditions prevent too many unnecessary discoveries and leave the view essentially, namely adhering to the person. How beautiful that there is such shelter for friends of edible memories. The “Italian around the corner”, where time is still for a pizza, must never die, so my thought tonight. A light was ignited and if the evening had not fallen into the time of my absolute alcohol dying, a glass of bead Lambrusco would have been ordered immediately. Instead, a bottle of San Pellegrino found the way to our table for only subsidizable 4,50 euros. Well, the Italo cut-squa also perlted and not injured. At the “Eifelhasch” bitburger from the barrel you need to be more careful. It can be enjoyed halfway with a sweet hot tub. At 3.30 euros for half a litre you were here. With more than 40 pasta positions on the map, which was designed in ringbook form with hints, I had no hands left in my hands... the selection was not made easy for us. To this end, a long-term pizza offer was created, which in no way corresponds to the variety of pastries. In the homemade pasta there were some discoveries that eagerly went out of the standard repertoire of ordinary pizzerias. For example, the Orrechiette reminded me of all Cime di Rapa 12,90 Euros of my Apulia holiday, where the noodle dish is refined with stem cabbage. Tortellacci tricolore, Panzerotti alla siciliana, Cavatelli con Vongole and Triangoli Rucola are examples of the wide range of self-made pasta that swings between 11 and 15 euros. On the other hand, the pizzas available only in one-size sizes rarely broke through the Pecuniary limit of 10 euros. During my lunch visit, the standard card was supplemented by some inexpensive day recommendations, including a small additional salad. With some meat sisters, e.g. Scaloppina Valdostana, various Risotti and grilled or fried fish salmon, Dorade and Co., the offer was presented almost without shame. There will probably be a lot of things coming from the freezer, so my guess that I tend to be an Al-Forno classic in my choice. The decision for the “Combinazione” was made at EUR 8.20. My accompaniment chose the “Spaghetti la Taverna” 11 euros, which could no longer sound dekoy with black olives, anchovies, sharp peperonies, turkey sheep cheese, garlic and tomato sauce. At the moment I ordered a tomato cream soup of 4.50 euros. On the lunch table a few days later, the Pizza 4 Stagioni was robbed on request to its artichokes of 9.80 euros and replaced by sharp salami. Cooking ham, champignons, peppers and mild peperoni were sourned on the coating and delivered the taste. The pizza floor was somewhat thicker and airy soft consistency. Happiness came from the stone oven steaming and it had a crusty baked ground, whose unequally distributed baked browns were of solid craft. The cheese cover ratio was also true. The ingredients were fresh and gave to the hot dough the necessary juice and this typical spicy aroma that reminded you of the deep homely food experiences in the Italian for childhood. The tomato soup had an average level. Too much cream pampered her tastefully and left a one-dimensional, boring taste on the palate that lacked freshness due to acidity. Here too, I am not completely wrong when I assign the origin of the basic ingredients to the canned or tetrapack milieu. Of course, many Italians do the same, which is why a good Crema Pomodoro is the exception today. My Combi then came so hot from the stone oven that I gave the blowing Al-Forno dishes a little time to get to the temperature. The mixture of bechamel and tomato sauce was good with the cherry cheese. Unfortunately, the noodles penne, tortellini, Fusilli were boiled a trace too long before entering their passage into the run-up mould. The logical consequence: The 300° Celsius ovens also took their last bite. Too bad, because there was nothing you could put on the sauce, although you prefer to settle in the tasty mainstream. On the other hand, the spaghetti of my accompaniment had a little exaggerated with the sweetness, because the defensive tomato sauce left a long oil cap on its plate. And here too, the noodles could have been more intense. In summary, the strengths of the “La Taverna” are clearly in the area of pizza, with which there will certainly be another visit to take the paste quality even more accurately. A great plus of the traditional restaurant is its anachronistic ambience, in which nostalgic is full of its costs. The friendly service team and the bright clean wet rooms also looked freshly renovated... had a positive impression. Certainly the “Taverna” does not play in the same league as the carpenter “Piccolo Paradiso” or the Landauer “Sapori D’Italia”, but it is a cozy alternative for a delicious old school pizza “ums corner”."
On this site, you can find the complete menu of La Taverna from Kandel. Currently, there are 41 courses and drinks available. For seasonal or weekly deals, please contact the restaurant owner directly. You can also contact them through their website.
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That have been 10 from total of 11 Seafood Places from Hatzenbuehl.