Rittersturz Rendezvous Mit Genuß

Since we discovered the idyllic restaurant in April 2017, this was our 4th visit. Location – Ambiente – Service – Food and Beverage: A perfect package for us. All visits were perfect. Especially nice was our 2nd together with the Saarschmeckers (which would like to read our contributions and look at photos ambience, have got nothing more, is still so beautiful). This visit was very spontaneous. We made little hope for a free table when I called the same day. Lucky on our side, table for 2 booked. In the early evening we met in the small place, here a knight with the devil of the Hunsrückfels should have fallen into the depths. The small restaurant is located at the foot of the ruin Veldenz in the middle of meadows and pastures. And two horse cats were crowned by PetraIO for greeting (professional rider crows). The young employee who warmly welcomed us was already aware of our last visit in September. We also knew the young and equally beautiful colleagues. As a small spring thunder we were allowed to choose a table in the restaurant. This time unfortunately no aperitif on the beautiful garden terrace. We chose “again” the table at the window overlooking the large garden. The tables are covered. And the other ambience is simply harmonious with a sophisticated country house style with decent and well placed decoration and fresh flowers. This time we dispensed with the aperitif because of the following journey home. The menus were served, the dishes change every 6 – 8 weeks. And we were right there: sea pleasure menu as 3 gang € 44,00 (4 gang with river cancer abundant with cognac € 50,00). I was allowed to change my dessert into the less sweet version. For thirst it was allowed to be 2 bottles of Gerolsteiner mineral water, 0.75 l € 5,80. But for dinner it was allowed to be a glass of wine. My husband stayed with the wine recommendation for the menu Veldenzer Kirchberg, fine herbs, winery Kruft, 0.2 l € 6.40. I chose the Chardonnay, dry, Rosenhof Winery in Maring, 0.2 l € 5,60. We tried. After all, everyone was convinced of his choice. The kitchen welcomes shortly after our order beautifully dressed with a butterfly piece of matjes. Delicious Matjes for greeting Add to this finest red beds, some wakamesalat, fresh meadow peel (safely harvested on the property) and black sesame. Fresh bread was served by our appetizers. Fresh peasant bread Generally dimensioned and we really had to do nothing to eat. Too bad about it, but then we would have been sick before the main course. Our appetizer Fried Shrimps with Potato Knack Evening Spring Salad Wild Herbs Dressing was not small. Roasted shrimp with potato crunch Colorful spring salad 3 shrimps, crispy baked and inside still perfectly glazed. I love this scent of freshly fried shrimps of good quality! And taste more. The shrimps dressed on a diverse salad herbal landscape with perfect fine dressing. The two young ladies in service do a great job. Inattentive, water was always instantly gifted, demand whether everything is right. You feel very comfortable as a guest. And only right when such a main course is served: Cablejaufilet with Pulpo zucchinispaghetti melted tomatoes of black rice balanced to detail. juicy cod, as well as canto. Built on al dente zucchinispaghetti and spicy tomatoes. The rice is just right with a kernel bite. Cod with Pulpo zucchinispaghetti melted tomatoes of black rice The foamed seafood fond perfectly rounded off the shell. At dessert you will then separate paths. My husband remained true to the menu. He knew about our previous visits: The “Rendezvous Dessert” is never a mistake. Of course it wasn't this time. Dessert Rendezvous with Mousse Parfait Sorbet Creme Brûlée and Fruits Dessert Variation Rendezvous And for me a little more acidity, a little less sweet. Balanced, a perfect dessert for me! Gratin von Rhabarber in Rieslingsabayon Limetten Buttermilcheis Gratin von Rhabarber in Rieslingsabayon Limetten Buttermilcheis The pictures speak for themselves. There was nothing left. The boss, Mrs Sömisch, was not present tonight. The “service-free” evening is her absolute pleasure. Nevertheless, she lacked what should not reduce the perfect service of the two young ladies. And now the only criticism: We were still unable to know the boss and master of the kitchen, Volker Kruft. Let’s see how often we have to come to tell him personally: “Here we want to move!”

Since we discovered the idyllic restaurant in April 2017, this was our 4th visit. Location – Ambiente – Service – Food and Beverage: A perfect package for us. All visits were perfect. Especially nice was our 2nd together with the Saarschmeckers (which would like to read our contributions and look at photos ambience, have got nothing more, is still so beautiful). This visit was very spontaneous. We made little hope for a free table when I called the same day. Lucky on our side, table for 2 booked. In the early evening we met in the small place, here a knight with the devil of the Hunsrückfels should have fallen into the depths. The small restaurant is located at the foot of the ruin Veldenz in the middle of meadows and pastures. And two horse cats were crowned by PetraIO for greeting (professional rider crows). The young employee who warmly welcomed us was already aware of our last visit in September. We also knew the young and equally beautiful colleagues. As a small spring thunder we were allowed to choose a table in the restaurant. This time unfortunately no aperitif on the beautiful garden terrace. We chose “again” the table at the window overlooking the large garden. The tables are covered. And the other ambience is simply harmonious with a sophisticated country house style with decent and well placed decoration and fresh flowers. This time we dispensed with the aperitif because of the following journey home. The menus were served, the dishes change every 6 – 8 weeks. And we were right there: sea pleasure menu as 3 gang € 44,00 (4 gang with river cancer abundant with cognac € 50,00). I was allowed to change my dessert into the less sweet version. For thirst it was allowed to be 2 bottles of Gerolsteiner mineral water, 0.75 l € 5,80. But for dinner it was allowed to be a glass of wine. My husband stayed with the wine recommendation for the menu Veldenzer Kirchberg, fine herbs, winery Kruft, 0.2 l € 6.40. I chose the Chardonnay, dry, Rosenhof Winery in Maring, 0.2 l € 5,60. We tried. After all, everyone was convinced of his choice. The kitchen welcomes shortly after our order beautifully dressed with a butterfly piece of matjes. Delicious Matjes for greeting Add to this finest red beds, some wakamesalat, fresh meadow peel (safely harvested on the property) and black sesame. Fresh bread was served by our appetizers. Fresh peasant bread Generally dimensioned and we really had to do nothing to eat. Too bad about it, but then we would have been sick before the main course. Our appetizer Fried Shrimps with Potato Knack Evening Spring Salad Wild Herbs Dressing was not small. Roasted shrimp with potato crunch Colorful spring salad 3 shrimps, crispy baked and inside still perfectly glazed. I love this scent of freshly fried shrimps of good quality! And taste more. The shrimps dressed on a diverse salad herbal landscape with perfect fine dressing. The two young ladies in service do a great job. Inattentive, water was always instantly gifted, demand whether everything is right. You feel very comfortable as a guest. And only right when such a main course is served: Cablejaufilet with Pulpo zucchinispaghetti melted tomatoes of black rice balanced to detail. juicy cod, as well as canto. Built on al dente zucchinispaghetti and spicy tomatoes. The rice is just right with a kernel bite. Cod with Pulpo zucchinispaghetti melted tomatoes of black rice The foamed seafood fond perfectly rounded off the shell. At dessert you will then separate paths. My husband remained true to the menu. He knew about our previous visits: The “Rendezvous Dessert” is never a mistake. Of course it wasn't this time. Dessert Rendezvous with Mousse Parfait Sorbet Creme Brûlée and Fruits Dessert Variation Rendezvous And for me a little more acidity, a little less sweet. Balanced, a perfect dessert for me! Gratin von Rhabarber in Rieslingsabayon Limetten Buttermilcheis Gratin von Rhabarber in Rieslingsabayon Limetten Buttermilcheis The pictures speak for themselves. There was nothing left. The boss, Mrs Sömisch, was not present tonight. The “service-free” evening is her absolute pleasure. Nevertheless, she lacked what should not reduce the perfect service of the two young ladies. And now the only criticism: We were still unable to know the boss and master of the kitchen, Volker Kruft. Let’s see how often we have to come to tell him personally: “Here we want to move!”

Since we discovered the idyllic restaurant in April 2017, this was our 4th visit. Location – Ambiente – Service – Food and Beverage: A perfect package for us. All visits were perfect. Especially nice was our 2nd together with the Saarschmeckers (which would like to read our contributions and look at photos ambience, have got nothing more, is still so beautiful). This visit was very spontaneous. We made little hope for a free table when I called the same day. Lucky on our side, table for 2 booked. In the early evening we met in the small place, here a knight with the devil of the Hunsrückfels should have fallen into the depths. The small restaurant is located at the foot of the ruin Veldenz in the middle of meadows and pastures. And two horse cats were crowned by PetraIO for greeting (professional rider crows). The young employee who warmly welcomed us was already aware of our last visit in September. We also knew the young and equally beautiful colleagues. As a small spring thunder we were allowed to choose a table in the restaurant. This time unfortunately no aperitif on the beautiful garden terrace. We chose “again” the table at the window overlooking the large garden. The tables are covered. And the other ambience is simply harmonious with a sophisticated country house style with decent and well placed decoration and fresh flowers. This time we dispensed with the aperitif because of the following journey home. The menus were served, the dishes change every 6 – 8 weeks. And we were right there: sea pleasure menu as 3 gang € 44,00 (4 gang with river cancer abundant with cognac € 50,00). I was allowed to change my dessert into the less sweet version. For thirst it was allowed to be 2 bottles of Gerolsteiner mineral water, 0.75 l € 5,80. But for dinner it was allowed to be a glass of wine. My husband stayed with the wine recommendation for the menu Veldenzer Kirchberg, fine herbs, winery Kruft, 0.2 l € 6.40. I chose the Chardonnay, dry, Rosenhof Winery in Maring, 0.2 l € 5,60. We tried. After all, everyone was convinced of his choice. The kitchen welcomes shortly after our order beautifully dressed with a butterfly piece of matjes. Delicious Matjes for greeting Add to this finest red beds, some wakamesalat, fresh meadow peel (safely harvested on the property) and black sesame. Fresh bread was served by our appetizers. Fresh peasant bread Generally dimensioned and we really had to do nothing to eat. Too bad about it, but then we would have been sick before the main course. Our appetizer Fried Shrimps with Potato Knack Evening Spring Salad Wild Herbs Dressing was not small. Roasted shrimp with potato crunch Colorful spring salad 3 shrimps, crispy baked and inside still perfectly glazed. I love this scent of freshly fried shrimps of good quality! And taste more. The shrimps dressed on a diverse salad herbal landscape with perfect fine dressing. The two young ladies in service do a great job. Inattentive, water was always instantly gifted, demand whether everything is right. You feel very comfortable as a guest. And only right when such a main course is served: Cablejaufilet with Pulpo zucchinispaghetti melted tomatoes of black rice balanced to detail. juicy cod, as well as canto. Built on al dente zucchinispaghetti and spicy tomatoes. The rice is just right with a kernel bite. Cod with Pulpo zucchinispaghetti melted tomatoes of black rice The foamed seafood fond perfectly rounded off the shell. At dessert you will then separate paths. My husband remained true to the menu. He knew about our previous visits: The “Rendezvous Dessert” is never a mistake. Of course it wasn't this time. Dessert Rendezvous with Mousse Parfait Sorbet Creme Brûlée and Fruits Dessert Variation Rendezvous And for me a little more acidity, a little less sweet. Balanced, a perfect dessert for me! Gratin von Rhabarber in Rieslingsabayon Limetten Buttermilcheis Gratin von Rhabarber in Rieslingsabayon Limetten Buttermilcheis The pictures speak for themselves. There was nothing left. The boss, Mrs Sömisch, was not present tonight. The “service-free” evening is her absolute pleasure. Nevertheless, she lacked what should not reduce the perfect service of the two young ladies. And now the only criticism: We were still unable to know the boss and master of the kitchen, Volker Kruft. Let’s see how often we have to come to tell him personally: “Here we want to move!”

Since we discovered the idyllic restaurant in April 2017, this was our 4th visit. Location – Ambiente – Service – Food and Beverage: A perfect package for us. All visits were perfect. Especially nice was our 2nd together with the Saarschmeckers (which would like to read our contributions and look at photos ambience, have got nothing more, is still so beautiful). This visit was very spontaneous. We made little hope for a free table when I called the same day. Lucky on our side, table for 2 booked. In the early evening we met in the small place, here a knight with the devil of the Hunsrückfels should have fallen into the depths. The small restaurant is located at the foot of the ruin Veldenz in the middle of meadows and pastures. And two horse cats were crowned by PetraIO for greeting (professional rider crows). The young employee who warmly welcomed us was already aware of our last visit in September. We also knew the young and equally beautiful colleagues. As a small spring thunder we were allowed to choose a table in the restaurant. This time unfortunately no aperitif on the beautiful garden terrace. We chose “again” the table at the window overlooking the large garden. The tables are covered. And the other ambience is simply harmonious with a sophisticated country house style with decent and well placed decoration and fresh flowers. This time we dispensed with the aperitif because of the following journey home. The menus were served, the dishes change every 6 – 8 weeks. And we were right there: sea pleasure menu as 3 gang € 44,00 (4 gang with river cancer abundant with cognac € 50,00). I was allowed to change my dessert into the less sweet version. For thirst it was allowed to be 2 bottles of Gerolsteiner mineral water, 0.75 l € 5,80. But for dinner it was allowed to be a glass of wine. My husband stayed with the wine recommendation for the menu Veldenzer Kirchberg, fine herbs, winery Kruft, 0.2 l € 6.40. I chose the Chardonnay, dry, Rosenhof Winery in Maring, 0.2 l € 5,60. We tried. After all, everyone was convinced of his choice. The kitchen welcomes shortly after our order beautifully dressed with a butterfly piece of matjes. Delicious Matjes for greeting Add to this finest red beds, some wakamesalat, fresh meadow peel (safely harvested on the property) and black sesame. Fresh bread was served by our appetizers. Fresh peasant bread Generally dimensioned and we really had to do nothing to eat. Too bad about it, but then we would have been sick before the main course. Our appetizer Fried Shrimps with Potato Knack Evening Spring Salad Wild Herbs Dressing was not small. Roasted shrimp with potato crunch Colorful spring salad 3 shrimps, crispy baked and inside still perfectly glazed. I love this scent of freshly fried shrimps of good quality! And taste more. The shrimps dressed on a diverse salad herbal landscape with perfect fine dressing. The two young ladies in service do a great job. Inattentive, water was always instantly gifted, demand whether everything is right. You feel very comfortable as a guest. And only right when such a main course is served: Cablejaufilet with Pulpo zucchinispaghetti melted tomatoes of black rice balanced to detail. juicy cod, as well as canto. Built on al dente zucchinispaghetti and spicy tomatoes. The rice is just right with a kernel bite. Cod with Pulpo zucchinispaghetti melted tomatoes of black rice The foamed seafood fond perfectly rounded off the shell. At dessert you will then separate paths. My husband remained true to the menu. He knew about our previous visits: The “Rendezvous Dessert” is never a mistake. Of course it wasn't this time. Dessert Rendezvous with Mousse Parfait Sorbet Creme Brûlée and Fruits Dessert Variation Rendezvous And for me a little more acidity, a little less sweet. Balanced, a perfect dessert for me! Gratin von Rhabarber in Rieslingsabayon Limetten Buttermilcheis Gratin von Rhabarber in Rieslingsabayon Limetten Buttermilcheis The pictures speak for themselves. There was nothing left. The boss, Mrs Sömisch, was not present tonight. The “service-free” evening is her absolute pleasure. Nevertheless, she lacked what should not reduce the perfect service of the two young ladies. And now the only criticism: We were still unable to know the boss and master of the kitchen, Volker Kruft. Let’s see how often we have to come to tell him personally: “Here we want to move!”

The filet medallion was through and not as ordered medium. It was also too thin and somewhat fibrous with small places to cut off for the rim of the plate. In a medallion we expect a thickness of 5 to 8 cm, especially at the required prices. The Morchelsosse offered was not too tasty because not present. The supplements were the amount after for people who have little appetite. Appetizer, dessert and wine were okay.