Seafood Restaurants Leutesdorf
14 Seafood Restaurants LeutesdorfSeafood - Leutesdorf
4.7
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4.7
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City: Andernach, Schafbachstraße 14, Andernach, Germany
"Friendly service. good kitchen. service: din in the meal type: dinner"
The premises in the restaurant are wheelchair accessible and can also be used with a wheelchair or physiological limitations.
4.7
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4.7
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City: Andernach, Im Boden 13, 56626 Andernach, Rhineland-Palatinate, Germany
"Delicious regional and seasonal cuisine in a well maintained cozy guest room!!! accommodation with short walk to the historic old town of Andernach!!!"
A comprehensive menu of Hubertus from Andernach covering all 1 dishes and drinks can be found here on the menu. For seasonal or weekly deals, please get in touch via phone or use the contact details provided on the website.
4.4
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4.4
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City: Andernach, Schafbachstr. 14, 56626 Andernach, Germany
"We were more than satisfied with the two main courts. You can see that the dishes are no longer as burschikos as they come from the beginning and have had a positive influence on filigree subtleties of the star kitchen. This in a stick here and there, but in the majority are really suitable in taste. The service was attentive and friendly."
Here you can find the menu of YOSO in Andernach. At the moment, there are 8 menus and drinks on the food list. You can inquire about seasonal or weekly deals via phone.
4.6
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4.6
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City: Andernach, Konrad-Adenauer-Allee 3, Andernach, Germany
"The rooms were clean and well furnished. the staff was very friendly and accommodating. the rich, fresh breakfast buffet was very good. the magnificent view of the Rhine in the esarea was an additional highlight. rooms: 4 service: 4 location: 5 hotel highlights: great view, quiet, great value"
In pleasant weather you can even have something in the outdoor area.
3.8
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3.8
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City: Neuwied, Rheinhöhenstraße 17, 56567, Neuwied, Germany
"Food really delicious and especially freshly prepared. Asparagus and especially fish dishes just great!"
A comprehensive menu of Gasthof Velten from Neuwied covering all 2 meals and drinks can be found here on the menu. For seasonal or weekly deals, please get in touch via phone or use the contact details provided on the website.
4.4
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4.4
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City: Andernach, Am Stadtgraben 37, 56626, Andernach, Germany
"Es ist toll. Lebensmittel schmeckt, Operationsspitze."
Here you can find the menu of Hähnchen-Clem in Andernach. At the moment, there are 9 meals and drinks on the menu. You can inquire about changing offers via phone.
5
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5
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City: Andernach, Steinweg 30-32, 56626 Andernach (Andernach) , Rheinland-Pfalz, Germany
"How to turn a lively little town on the edge of the Voreifel into a veritable culinary hotspot, you can see in Andernach. An investor group is sent to the place, not only with a variety of first-class Michelin-star restaurants, but also with a stylish hotel, as one would hardly expect in this form. The Italian restaurant “Ai Pero” with Frank Seyfried (Stations Gualtiero Marchesi, Alfons Schubeck and Schloss Elmau) and the Asian restaurant “YOSO” with Sarah Henke (Stations at Dieter Müller, Sven Elverfeld and as a chef in the “Spices” on Sylt) had already opened near the market and a Michelin star was boiled. We had visited the “YOSO” last year and were hit hard. But of course, the kitchen of Sarah Henkes Mann, Christian Eckhardt, who is responsible for the restaurant at the Hotel “PURS” and who received two Michelin stars in his last station, Villa Rothschild in Königstein. However, the opening of the hotel was delayed in the former old law firm and restaurant, as is the case with historical excavations more often. The result can now be seen, however, as the house designed by Belgian designer and antiquarium Axel Vervoordt has a style security that made the “PURS” one of the most exciting hotel openings of last year. The combination of old and modern elements, paired with a magnificent collection of art objects, is extremely successful and radiates comfortable cosiness in every room. The fact that one feels welcome from the first moment as a guest in the “PURS” must also do with the fact that the service is lived here much differently than in many other hotels. You do not relax the registration formalities at a reception, but you only get a welcome drink in the lobby where you can also take your aperitif in the evening, you will receive a welcome drink, the first small items from the kitchen and sign the registration note at any location. The luggage is already in the room, the car is parked by the staff. I haven't arrived anywhere for a long time. The restaurant itself is one of the most beautiful I could experience lately. Clear lines, sufficient distances between the tables, wall-to-wall windows, kitchen views and a warm, sophisticated light-regy ensure that you feel comfortable automatically. We take our aperitif in the equally cozy bar, which serves as a breakfast room the next day. In addition, the kitchen serves as first greetings almost a trip through the three restaurants in the group. The Italian restaurant “Ai Pero” is a shaker of Schüttelbrot with marinated and fluffy mackerel with Gremolata cream. The “YOSO” is represented by a Tatar with a spicy mayonnaise and the “PURS” itself presents itself with a wind pocket filled with a quiche Lorraine Crème. The idea itself is already very original and the execution excellent with a clear taste that every house is actually very beautiful. Shake bread with inlaid and braided mackerel Profiterole with quiche Lorraine Cream Tartar with spicy mayonnaise For the very good sourdough bread and the still warm Maronen Plunderbäck there are excellent salt butter from Normandy and an even better pumpkin bread. Sauerteigbrot with Marons Plunderbäck salt butter pumpkinbrei The first Amuse Bouche combines thin slices of cod with a salad of very creamy quinoa and a Red Bete Cherry Sud. In order not to cover the fish, the wort remains here. It dominates a slightly earthy undertone. A good start. Amuse Bouche: Cod with Quinoa Salat and Red Bete Kirsch Sud As a further greeting, the kitchen sends a very deconstructed version of the Rhenish classic “Himmel un Ääd”, which at first glance hardly reveals the original. The flotation is found as a crispy edge, the roasted onions as a foam. This is lush, full, creamy and simply great. Amuse Bouche: Sky and Ääd An impressive variant of the appetizer classic Entenleberterrine presents us Christian Eckhardt with his version that sets the foie grass with green cabbage, cream and dehydrates as well as with hazelnuts. A sorbet by Williams Christ Birnen and a small compote thereof round off with a pleasantly matching fruity note and beautiful temperature contrasts. First of all, I like this combination of classical craftsmanship and very modern integration, because I have not yet had the duck livers and green cabbages in this composition. Overall there is a lot of texture in the game. The Croissant serves a beautiful alternative to the otherwise ubiquitous Brioche. Duck liver hazelnuts green cabbage – leaf croissant With the next gear it becomes a bit fresher but again with a earthy undertone. Left and right, the sardine fillets include a mixture of pumpkin and mushrooms, a Yuzu marinade provides acidity and freshness. This band is dressed again. Sardine pumpkin forest mushroom – Calamansi The principle in “PURS” provides that every guest from the offer can compile his menu itself. We have booked an arrangement that offers a 5-speed menu, but we extend this by a gear and that already offers us a killer combination in the description. Tortellini, which are filled with wonderfully creamy Fontina cheese, calfsbries and Macadamia nuts, would already work magnificently alone. With the Alba truffle on the table above the plate this is no longer torn. A great band! Alba Truffle Fontina Macadamia – Heartbries ... with truffle The St. Pierre in the following passage is fried quite rustic at the point and with cauliflower in various textures. Lardo gives melt, black mother is processed as pure. This is round, harmonious and very harmonious. St. Pierre Blumenkohl Lardo Schwarze Walnuß Perfectly prepared is also the bridge in the main course, which is accompanied by painaken in structures, red cabbage in small segments and dead drums. Under this winter pleasure ensemble there is still a sweet shoulder, which is super delicate and just crushed on the fork. The spice is very intense, very dense and concentrated and completes an excellent dish. Luckily, the service leaves the saucers on every walk on the table and this time no drop of it goes back to the kitchen. Eckhardt presents itself as a great Saucenmeister in this menu. Reh Pastinake – Red Cabbage – Spice Jus For Predessert, the service is also a small bowl of wood carvings next to the actual plate. It is the basis for the ice Hickory, which together with an anger of seasonal fruits and a Dörrobst chip makes the Pré Dessert. The BBQ taste of the ice is quite discreet but still noticeable. I like the basic idea, but I could have had a more courageous emphasis on the smoke aroma. Pré Dessert: Hickory ice cream with salad of seasonal fruits and Dörrobst Schokoladig it gets in dessert, especially in the form of a very creamy gooseache that slang over the plate and in the form of air chocolate. The fact that it does not become too sweet is mainly due to the inserted locks and the slingshot, which contribute an acidic note as a counterpoint. Red beet and herbal tea are skillfully incorporated as thin crispy leaves and offer a fine earthy note. This is original and very well done. By the way, cherry wine from Denmark is a surprisingly suitable companion. Chocolate Cru Virunga Gorge Red Bete – Herbal tea At the end of this menu we switch to the bar where there is already a plate with brush and spatula. The importance of this will soon come to us. The Petits Fours are presented in the “PURS” in a highly original form by the chefs themselves. In addition to a bowl with Roibusch vanilla sorbet, a large sugar ball can be dropped on the prepared dish unmedied. Gold coins with a Kalamansi cream and filled stones and chocolate crumbs are distributed from the inside. It is all edible, but if you do not want to pick up pure sugar, it is recommended to take the brush to help and sort the case. This presentation, which was explained to us by the chef, is her augmenting work-up that excavations in the hotel and new building delayed completion by a three-quarter year. Post Dessert: Roibusch Vanille Sorbet Petits Fours Not only the hotel opening of the “PURS” can be called spectacular, the restaurant and the kitchen of Christian Eckhardt also meets this. His style is hard to pack in some drawer and he doesn't want to do it as he explains in conversation. Nevertheless, it is unmistakable that Eckhardt has a solid classical basis that is not surprising when one of the most impressive stations in his Vita is his time with Claus Peter Lumpp in the “Bareiss”. The large sauce craft or the perfect duck-leberterrine testifies. However, the terrine is a perfect example of how it is possible to catapult a traditional theme with bold combinations and an impressively beautiful presentation in the present and to look absolutely modern. The fact that we were very enthusiastic this evening is not only in the beautiful ambience, the always attentive and warm service or the excellent wine tour, but above all, of course, in the excellent menu that showed itself without weakness. The dishes are decorated with great attention to detail, often composed, but consistently harmonious. Craftsmanship is at the top level anyway. For me, this was a performance at a clear two-star level. Whether the Michelin can get through to give this new opening from the stand, this award remains to be seen. It would be worth it for Christian Eckhardt and his team. In any case he put And then on the culinary map very far forward. As always on my blog: table notes. de/purs andernach/"
In the morning, a diverse brunch is offered at Purs · Gourmethotel Convent in Andernach that you can sample as much as you like, You can also look forward to the typical scrumptious French cuisine. After the meal (or during it), you can still relax at the bar with a alcoholic or non-alcoholic drink.
4.5
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4.5
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City: Andernach, Auf`m Hügelchen 13, 56626, Andernach, Germany
"Always friendly and attentive. they feel comfortable eating is fantastic. food: 5 service: 5 atmosphere: 5."
A selection of flavorful seafood menus is offered by the Altstadt-Bistro Aktuell from Andernach, Likewise, the customers of the restaurant prefer the comprehensive variety of various coffee and tea specialities that the restaurant provides. We offer not only sweet pieces, cakes and small snacks, but also cold and hot drinks, You can take a break at the bar with a cool beer or other alcoholic and non-alcoholic drinks.
3.9
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3.9
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City: Andernach, Hochstr. 82, 56626 Andernach, Rhineland-Palatinate, Germany
"Mal schnell was essen gehen, da is(s)t man hier genau richtig. Die Speisekarte ist überschaubar und leider seit vielen Jahren unverändert (abgesehen von den Preisen), jedoch absolut leckere Hausmannskost aus der eigenen Metzgerei. Die Mittagskarte ist zu empfehlen, bei bestimmten Gerichten eine Vorbestellung von Vorteil. Auch auf außer Haus eingestellt und ein Preisvorteil inklusive."
Zum Franziskaner from Andernach is a good option for a bar if you want to have a drink after work and hang out with friends, The customers of the establishment also consider the large selection of various coffee and tea specialities that the establishment offers. Furthermore, you can order fresh prepared meat, Above all, you will find here also robust German menus with matching sides like fries and salads.
4.5
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4.5
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City: Andernach, Schafbachstr. 14, 56626 Andernach, Rhineland-Palatinate, Germany
"Wir waren schon 2 x dort und waren bei beiden Besuchen begeistert von diesen außergewöhnlich leckeren Speisen. Die verschiedenen Aromen, die im Gaumen ein wahrliches Geschmacksfeuerwerk zünden, das habe ich selten erlebt. Mir gefallen die Menüs der verschiedenen Elemente Feuer, Wasser, Luft und Erde; die Preise sind hoch, aber die Qualität ist es ebenfalls. Schönes Ambiente, in dem wir uns wohlgefühlt haben. Toll, daß es in Andernach so ein außergewöhnliches Restaurant gibt! Wir kommen auf jeden Fall wieder."
When the weather is pleasant you can also eat outside, And into the accessible rooms also come clientele with wheelchairs or physical limitations.
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Menu
Online table booking
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That have been 10 from total of 14 Seafood Places from Leutesdorf.