Weinwirtschaft Schneiderfritz Billigheim Ingenheim

The wine bars in our surroundings are slowly becoming less. In the neighboring town of Rohrbach alone, it has caught two renowned addresses in recent years. After the Weinstube Anyone who has been closed for a long time has also not been extended the lease contract of the Weinstube Mandelpfad – one of my former favorite addresses, since in the immediate vicinity. Thank God, the winery of Harald Dyck, whose original guest house I have described here, is located in the nearby village of Mühlhofen. Here we arrive with a certain regularity, but by bike it is only a good quarter of an hour away and offers a decent Palatinate cuisine to the delicious organic wines. Like many other wine bars, the Dycks have only opened from Thursday to Sunday. A small bike tour should take us past the last Sunday evening. One week before, in Mühlhofen der Bär died at the annual top event, the well-known wine festival in the wine farms. When we were standing in front of the closed wooden door and reading the words “small summer break” on the attached note, we realized that the wine family had enjoyed a well-deserved break after the wine festival. Our food destination had to be redisposed in a short time. Immediately the “Schneiderfritz” came to my mind, right on the main street of the cheap home and no five minutes drive. It is also an old-seen family business that maintains a rustic wine bar next to the winery. This is only open on weekends. This Sunday evening was just after 8 a.m. when we first entered the well-filled courtyard of the Scheiderfritz wine industry. Until a table, everything was occupied. He hadn't dreamt yet, which led me to go to the Gaststube to ask the service if there was room outside. The somewhat confusal young man initially did not know so exactly, but gave green light after questioning. What is more beautiful than sitting in an idyllic courtyard on a warm summer evening? In addition to us, a small well plunged, the big society at the neighboring table brought a decent life to the local. The rest of the guests – mainly couples – were scattered around this merciful drive. We had enough food and drink cards. I was pleasantly surprised by the quite large selection of aperitifen, which is rather unusual for a wine bar. There it is easy to get in with a champagne melancholy (0.1 l for 3.90 euros), a syrup filled with Riesling champagne. The mandatory bottle of mineral water (Gerolsteiner Classic for 3.90 euros the 0.75 l bottle) and a refreshing Riesling choir (the cullet for also 3.90 euros) formed the liquid base of this evening. Clearly, temptation was great to taste one or two glass of the well-known wines – especially those of the “black line” which was the top quality. Especially the Weissburgunder Spätlese from the cheap home location “Venusbuckel” I would have liked to try. But wine and cycling are just in small doses, which is why I practiced abandoning. The selection of dishes offers the standard wine bars in our region. The typical meat load at the good-bourgeois home cooking, along with a few Palatinate Alltime-Classics. From the close handful of appetizers, only the Reh-Cannelloni on Blattsalat (10.50 euros) fell somewhat from the usual culinary framework. The vegetarian then probably goes to the “Crespelles” (13.80 euros), the pancakes filled with leaf spinach and fresh cheese, which are additionally baked with cheese. I noticed that in price policy something lacked the clear line. If an ordinary sausage salad with French fries costs just as much as a pig-back steak with the same supplement and an additional salad from the buffet, namely 12,80 euros, you'll be surprised. On the table in front of the house I was pointed to the Sunday roast on arrival. It was also in the map and was called Burgundy roast by the pig comb (13.80 euros). This frying was supposedly swollen for hours in the late Pinot and offered with late zle and salad. This smelled like a delicate sauce of classic embossing. I asked if there was anything left of the frying, after all we would have had Sunday night and the urge was apparently considerable. The somewhat confused service-novize said he would immediately inform if there were a bottleneck in the frying area. And yes, he gave up. Not immediately. Only one portion would still be in the burgundy state. The woman on my side, who wasn't at least looking forward to the hearty meat dish, switched over a short time, even before I got into a Cordon-Bleu alternative. The salad plate with fried puffs (12.50 euros) was simply ordered with vinegar and oil instead of yogurt dressing. Well, Pfifferlinge is not exactly the cheapest ingredient of a salad, but 12.50 Euro was already an announcement. We were curious what the helper would bring us. The one with the salad picking from the buffet told me our service only after the consumption of my main course when I pointed to the missing salad. Well, a lot of things can be settled in the Palatinate with a bunny. In my case it was a fruit brand of Williams Christ. But in turn. The small frying panes came floating on the table in a strong dark sauce. In an extra peel, the still slightly aqueous latex. The sauce was wonderfully wide and voluminous on the palate. She had these subtle red staromas with all her apron, which led to a balanced mouth feeling with a slight red wine note in the finish. Quite differently, unfortunately, the roast meat itself. It was probably at noon in its textured and tasteful zenith. In the evening it was too dry and had a lot of aroma. But I had already heard that before my order, which is why this should not be a criticism of the preparation. The late-skin could have been a bit more careful. My accompaniment was very happy with her salad. The seedlings were fried briefly, had a good quality and provided spicy accents with decent mushroom taste. The somewhat unusual combination of perennial cellar and peanuts also contributed to a harmonious taste. Meanwhile we were the only remaining guests in the farm. The serving man who seems to be completely overwhelmed this day didn't even think about cleaning up a table. Thus we sat for over an hour with a view of semi-empty glasses and emptied water and beer bottles. But that's the price you pay for helpers often. And many gastronomics are glad they even have someone. In a number of restaurants I've visited lately, employees were desperately looking for the service. The fact that my main court also appeared on my bill twice, confirmed my impression of the non-existent professionalism in the service sector, which, however, was well absorbed with honest friendliness and youthful ease. If an operation, which only makes this job helpful for 4 weeks, loses the overview on a stressful Sunday with great urge towards the end, this is quite comprehensible and not tragic. Provided it stands for its faults and is constructively involved. On a second schnapps on the house (due to the wrong invoice) I then did not pass, of course, and all around well-saturated by bicycle started the way home.

The wine bars in our surroundings are slowly becoming less. In the neighboring town of Rohrbach alone, it has caught two renowned addresses in recent years. After the Weinstube Anyone who has been closed for a long time has also not been extended the lease contract of the Weinstube Mandelpfad – one of my former favorite addresses, since in the immediate vicinity. Thank God, the winery of Harald Dyck, whose original guest house I have described here, is located in the nearby village of Mühlhofen. Here we arrive with a certain regularity, but by bike it is only a good quarter of an hour away and offers a decent Palatinate cuisine to the delicious organic wines. Like many other wine bars, the Dycks have only opened from Thursday to Sunday. A small bike tour should take us past the last Sunday evening. One week before, in Mühlhofen der Bär died at the annual top event, the well-known wine festival in the wine farms. When we were standing in front of the closed wooden door and reading the words “small summer break” on the attached note, we realized that the wine family had enjoyed a well-deserved break after the wine festival. Our food destination had to be redisposed in a short time. Immediately the “Schneiderfritz” came to my mind, right on the main street of the cheap home and no five minutes drive. It is also an old-seen family business that maintains a rustic wine bar next to the winery. This is only open on weekends. This Sunday evening was just after 8 a.m. when we first entered the well-filled courtyard of the Scheiderfritz wine industry. Until a table, everything was occupied. He hadn't dreamt yet, which led me to go to the Gaststube to ask the service if there was room outside. The somewhat confusal young man initially did not know so exactly, but gave green light after questioning. What is more beautiful than sitting in an idyllic courtyard on a warm summer evening? In addition to us, a small well plunged, the big society at the neighboring table brought a decent life to the local. The rest of the guests – mainly couples – were scattered around this merciful drive. We had enough food and drink cards. I was pleasantly surprised by the quite large selection of aperitifen, which is rather unusual for a wine bar. There it is easy to get in with a champagne melancholy (0.1 l for 3.90 euros), a syrup filled with Riesling champagne. The mandatory bottle of mineral water (Gerolsteiner Classic for 3.90 euros the 0.75 l bottle) and a refreshing Riesling choir (the cullet for also 3.90 euros) formed the liquid base of this evening. Clearly, temptation was great to taste one or two glass of the well-known wines – especially those of the “black line” which was the top quality. Especially the Weissburgunder Spätlese from the cheap home location “Venusbuckel” I would have liked to try. But wine and cycling are just in small doses, which is why I practiced abandoning. The selection of dishes offers the standard wine bars in our region. The typical meat load at the good-bourgeois home cooking, along with a few Palatinate Alltime-Classics. From the close handful of appetizers, only the Reh-Cannelloni on Blattsalat (10.50 euros) fell somewhat from the usual culinary framework. The vegetarian then probably goes to the “Crespelles” (13.80 euros), the pancakes filled with leaf spinach and fresh cheese, which are additionally baked with cheese. I noticed that in price policy something lacked the clear line. If an ordinary sausage salad with French fries costs just as much as a pig-back steak with the same supplement and an additional salad from the buffet, namely 12,80 euros, you'll be surprised. On the table in front of the house I was pointed to the Sunday roast on arrival. It was also in the map and was called Burgundy roast by the pig comb (13.80 euros). This frying was supposedly swollen for hours in the late Pinot and offered with late zle and salad. This smelled like a delicate sauce of classic embossing. I asked if there was anything left of the frying, after all we would have had Sunday night and the urge was apparently considerable. The somewhat confused service-novize said he would immediately inform if there were a bottleneck in the frying area. And yes, he gave up. Not immediately. Only one portion would still be in the burgundy state. The woman on my side, who wasn't at least looking forward to the hearty meat dish, switched over a short time, even before I got into a Cordon-Bleu alternative. The salad plate with fried puffs (12.50 euros) was simply ordered with vinegar and oil instead of yogurt dressing. Well, Pfifferlinge is not exactly the cheapest ingredient of a salad, but 12.50 Euro was already an announcement. We were curious what the helper would bring us. The one with the salad picking from the buffet told me our service only after the consumption of my main course when I pointed to the missing salad. Well, a lot of things can be settled in the Palatinate with a bunny. In my case it was a fruit brand of Williams Christ. But in turn. The small frying panes came floating on the table in a strong dark sauce. In an extra peel, the still slightly aqueous latex. The sauce was wonderfully wide and voluminous on the palate. She had these subtle red staromas with all her apron, which led to a balanced mouth feeling with a slight red wine note in the finish. Quite differently, unfortunately, the roast meat itself. It was probably at noon in its textured and tasteful zenith. In the evening it was too dry and had a lot of aroma. But I had already heard that before my order, which is why this should not be a criticism of the preparation. The late-skin could have been a bit more careful. My accompaniment was very happy with her salad. The seedlings were fried briefly, had a good quality and provided spicy accents with decent mushroom taste. The somewhat unusual combination of perennial cellar and peanuts also contributed to a harmonious taste. Meanwhile we were the only remaining guests in the farm. The serving man who seems to be completely overwhelmed this day didn't even think about cleaning up a table. Thus we sat for over an hour with a view of semi-empty glasses and emptied water and beer bottles. But that's the price you pay for helpers often. And many gastronomics are glad they even have someone. In a number of restaurants I've visited lately, employees were desperately looking for the service. The fact that my main court also appeared on my bill twice, confirmed my impression of the non-existent professionalism in the service sector, which, however, was well absorbed with honest friendliness and youthful ease. If an operation, which only makes this job helpful for 4 weeks, loses the overview on a stressful Sunday with great urge towards the end, this is quite comprehensible and not tragic. Provided it stands for its faults and is constructively involved. On a second schnapps on the house (due to the wrong invoice) I then did not pass, of course, and all around well-saturated by bicycle started the way home.

Cozy small, family-run winery with very tasty, good-bourgeois eating. from the paved pork carving with very tasty bratkartoffeln to more chic dresses such as roasted housemakers, there is for everyone the appropriate dish on the menu. the wee are created with a lot of love by the junior boss personally and very good to eat that is cooked by the senior boss. at warm temperatures, the cosy courtyard invites you to stay. in winter the delicious roasted frit.