Walram (im Schlosshotel Bergzaberner Hof) Bad Bergzabern

Kapeller Hopfestubb

➤ Obere Hauptstraße 8, 76889, Kapellen-Drusweiler, Germany

Adequado Para Vegetarianos, Europeu, Alemão, Bares

"I've been reporting about the Chapelr Hopfestubb several times. She's been one of my favorite addresses for several years. Chef Marc Wendel has been bringing Hausmannsköes to the plate since 2011. He also likes to look beyond the culinary horizons of his natural regional cuisine and lets both Mediterranean and Asian accents flow into his dishes. How familiar it is here you can feel when you enter the cozy guest room. This is where Marc's mother Manuela is responsible as she manages the service in Hopfestubb with a lot of heart and a neat serving of Palat charm. A friendly, family-run company that stands next to a guest house with apartments and double rooms and also operates a small winery. Where the loving Wendel host family spends the time and energy so successfully, putting everything under one cap, I wonder at every visit. In August last year, on the sunny terrace there was an uninhabited to a unique meeting. My father-in-law from Bremen visited the Palatinate for a few days. At the same time, a non-known Garmischurlauber had put a stop in the Palatinate together with an annex on the return journey. Since I was not inessentially involved in the choice of their accommodation – they lived quite feudal with the Wendel family in the guest house – I suggested to spend the last evening of their short trip with handy house kitchen in Hopfestubb. On the other hand, my father-in-law had nothing to do with this well-maintained inn was still in great memory of the last visit. Good wine and even better food nearby. Of course, the coming part-time farm was immediately there by the Bergisch and reserved a large table on the summer terrace of Wendel. Rarely his walk to the place of joy was shorter. Inhibitional alcohol consumption seemed pre-programmed. The Augustsonne radiated with vehemence on the idyllic veranda in the back part of the property. After the warm welcome of the owner Manuela Wendel we crossed the two guest rooms and met a well-launched pair that deepens – the sedative effect of Apéro and Well-Puppern had apparently already been used – on the terrace chairs equipped with comfortable seat cushions. Where do Bremer and Solinger meet? Of course in Pfälzer Weinlanden – where else? From then on we had nothing to do with social coexistence, and in the relaxed chat we enjoyed the evening mood in the circles of our family and friends. The two-headed travel group from the Ringstadt fought with Hugo and yeast wheat their first thirst. I had to follow the pods with a lemony summer choir (Riesling with lemons, ice cubes and lime for 5 euros. My wife moved to her popular grapes (0.25l for 4 Euros, an alcohol-free grape juice cocktail with frozen grapes. Bellaris (0.75l for 5 Euros and various barley juices from Bellheimer also settled our table. As usual, as a small appetizer, there was a piece of bad quiche. This time in the form of a pleasantly fragrant mini onion cake, which has only landed on the amuse plate, accompanied by some splashes of Balsamico reduction. This is traditionally enjoyed in the Palatinate as a new wine. But even without these, the chicks refined with bacon and some cumin was quite formidabel. A good start that stimulated our appetite without affecting our hunger. My colleague from NRW wanted roasted cuvettes. Roasted shrimps like the Macster, although not in the menu, were delivered as desired in the Mediterranean preparation with some chili, garlic and thyme. The experienced Solinger Gastronaut enjoyed the five juicy crustaceans that were freed from their shells together with the home-baked olive oil bread and made a completely satisfied impression. At night it was not at least south-European. As a recommendation, Marc Wendel had again placed his ingenious Gazpacho (6.50 Euro as a cool summer soup on the season ticket. The mother of all smoothies And the starter choice was extremely easy for me. The chef hasn't betrayed me the secret of his Andalusian vitamin spray to this day. Perhaps it is due to its small cucumber content or its small hand for the right taste. No matter, his version of “Mother of All Glaothies” has a strong influence on the aromas. What banal ingredients like paprika, tomatoes, onions, soft white bread and garlic can be tasteful when refined with good olive oil and the right vinegar, impressed me again with every spoon. My wife decided exactly like Madame Shaneymac for the salad bowl named after the owner (13.90 Euro), where the latter did not rescue with the trination of fried pork fillet. I have this half vegetarian (if any! Sporty food was enjoyed here a few times and found the combination of fresh green, juicy pork and delicious vinegar oil dressing always very delicious. Especially on warm days such a salad can serve as the main course. The ladies were completely d’accord with their choice. The Lords of Creation and my mother-in-law, on the other hand, went to work a little more fleshy. While my mother-in-law practised in culinary redundancy and the plucked pork carving “Wiener Art” – in fact there were two on the plate – ordered, Oh Father-in-law, ick hear carving! An old youth-sining trip on his steak plate began in my solingen-based consort. It was new to me that the young garlic is served here with a small ragsteak, but you never learn. Garlic with steak base In addition, the nostalgia represents a not to be underestimated factor in enjoying. And if this garlic monster actually remembered his sniper of old steakhouse days, I am all the more pleased that he could refresh his juvenile palate night on a peat terrace. The Knoblier miracle of the chapels! Speaking of fresh: Rumor(s), the next day the trip should be completed with an open top. In this context more than understandable. I also had to do it with a middle-drilled piece from the Argentine mountain ridges, but let me serve this with fresh plums and a proud hill Parmesanrisotto. My Rumpsteak with fresh peppers and Parmesan Risotto found the EUR 27.90, which for this, extremely fair, especially since the “Men’s Cut” brought 250 grams of beef to the dish in perfect cooking. With an incision: Rosa! Well, the regional aspect came too short in meat de facto, but first of all the quality and second, such a steak must somehow count for gastronomy. Too dogmatic should not be taken (all time. After all, are not in “Nobelbart and Putzig”... The jagged seedlings also got what they need. They were of excellent quality. Only the risotto with a spicy parmesan note could have been more cloning – yes. Once again, the Rumpsteak (this time in Lee location to the Risotto Hill The Italian feel-good classic among rice dishes simply with cream. It is good that with a generously cast, rich Regent Jus the conditions of sin on the plate were rebalanced. The pear wine choke from the Rhineland metropolitan region, which storms at the level of the regular guest, still enjoyed a sorbet variation in the taste of Cassis, pineapple and coconut. Unfortunately, I had to dispense with the slumber special on the serene shoulder closure because it was time to bring the little one to bed. Yes, the three days and evenings with the Solinger pleasure fraction really went fast. The memory of this is good and lets me hope in the summer for their comeback. The culinary card of the Palatinate or Alsace (also the bathing should not remain unprecedented yet has so much to offer as the common moments of enjoyment do not come so quickly."

User

5 /5 Média de Avaliação ★ ★ ★ ★ ★

Everything. The staff is not only polite and accommodating, but absolutely competent. I got a list of all the restaurants in the place with the rest days on request. Room 21 was very well furnished and huge. The shower with rainwater function was enough for half a football team. Breakfast was extensive, even with honey directly from the honeycomb.

2 /5 Média de Avaliação ★ ★

the quality offered by food leaves much to be desired. the ordered bark steak was served in the form of a tastefully outstanding but visually undefined, unshaped meat mountain. about a third of this piece of meat was killed. the steak was cut into slices and regenerated on the same plate. disappointed! absolutely unacceptable!

Friendly staff, nice rooms. I felt very comfortable.

Super hotel, very nice staff. We like to come back?

Very pleasant flair price performance ratio top!

Walram (im Schlosshotel Bergzaberner Hof)

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