Pizzeria Da Angelo Hatzenbühl

Don't taste. Can not be recommended. The money is not worth it. Customer frequency is 0! empty restaurant. Just a matter of time to make it. I guess eating from there.

Ambience is good,other service is a little poor, pizzas don't taste as delicious as before,Shade

There are them or better said: there are them again. The Pizzeria Da Angelo in the South Palatinate tobacco village of Hatzenbühl. For 25 years, pizzen have been baked and pasta is cooked in the rustic-urigen atmosphere of a converted barn. And that even if owners Angelo Muro and his family have recognized the service of the guest for reasons of age in August last year. With 37 years of gastronomy on the hump, no one took it, but in the area they were already worried what would become from the iconic pizza mood. The new operators have set it intelligently. During the transition period they looked at the processes exactly and seemed to point out very quickly what happens in Hatzenbühl's best and only pizzeria. To continuity. With a completely new concept one would probably have driven against the wall, because there are only too many regular customers from which the store lives. Thus the proven recipes were taken together with the premises. An idea that seems pretty good at local use. The guests have been coming from the South Palatinate for many years, some even from the bath environment and have appreciated the pizzas with the slightly thicker soils, such as and some even love. The pasta dishes have always been like that. Angelo finally came first to squeeze a juicy pizza. Or enjoy an Italian salad, whose very special vinegar oil dressing was one of the best kept gastro secrets in Hatzenbühl. There is also a quarter of Lambrusco or a dark andezer from the barrel – more it does not need for the small moments of enjoyment in the cozy pizza shed. During our first visit under the new direction about two months ago we were amazed that nothing had changed in the plant. The pizzeria with a variety of antiques still sprays its rural charm and affects the guest timeless and laborious. In the guest house distributed on three floors it is still loving-anachronistic and in so many small corners the candlelight still flickers in the past. The old piano, the red telephone cell and the stone pizza ovens belong here to the interior as the three-wheeled scooter “Piaggio Ape”, with which the old master Angelo Muro still enchants the fragrant all-round bakeries from the oven on the gondola. As regards prices, there were no significant increases when changing the operator. The menu has been sharpened. More than ever, the focus is on pizza and pasta. The Maxi version has first and foremost created a new “overdimension” for “durationesser”, which now produces the lush Italian pasta shops in four different sizes. Starting from the small Margherita for 4.80 euros to the Frutti di Mare in a very large amount for 9 euros, the price level is more moderate. In pastel dishes, the portions are still available in two sizes. The price difference is generally below one euro. The meat and fish offer is limited to fried Calamaris 8,10 Euro as well as fried schnitzel or Parmesan carvings 11 and 13 Euro in the large version. The mighty part of the band noodles with salmon from the past days has disappeared. It is good that we had reserved a place by phone before our last arrival. On this Sunday evening something was very nice in the Hatzenbühler Italo-Scheune. In addition to the obligatory salad it was as often as the pizza Frutti di Mare large for 8.00 euros, which made me the decision easy. The anchovies were thrown from the “Cushion Team” from the beginning, on sharp peperoni or I forgot garlic as an additional wound this time. Only the squid rings should land on the pizza for nostalgia. The young blonde service briefly asked her boss who saw no problem in it. In shells and shrimps, the new operators rely on a better quality, which is clearly good for the current Frutti di Mare. The slightly thicker floor was nicely fluffy and came well baked on the plate. In addition to the legendary seafood version, “Venezia” with mushrooms, salami, paprika and minced meat sauce as well as the classic “Angelo” with mushrooms, paprika, salami and ham with the predicate “especially delicious”. But my accompaniment chose the middle “Tricolore” 7,90 Euro with Gorgonzola, Broccoli and cherry tomatoes, which came a little pale. With her Veggie Pizza a little more material could be found to give the name "Tricolore" a visual honor. The large Italian salad iceberg salad with celery and carrot stripes, cheese, ham, tomatoes, green beans, egg, tomatoes and cucumber for 6.40 euros was divided as usual. The spicy vinegar oil dressing was almost a 1:1 copy of Angelo times. To suck with a few additional slices of white bread, we left an exemplary cleaned salad plate. The dark Andechser from the barrel, 0.4 l for 3 euros, and the slightly cooled Lambrusco, the area for 3.50 euros, was perfect for our defense courts. With a standard bill of nearly 30 euros, we left the Hatzenbühler Kult-Pizzeria and enjoyed the fact that despite the change of the operator last year, it tastes as good as Angelo Muro.

There are them or better said: there are them again. The Pizzeria Da Angelo in the South Palatinate tobacco village of Hatzenbühl. For 25 years, pizzen have been baked and pasta is cooked in the rustic-urigen atmosphere of a converted barn. And that even if owners Angelo Muro and his family have recognized the service of the guest for reasons of age in August last year. With 37 years of gastronomy on the hump, no one took it, but in the area they were already worried what would become from the iconic pizza mood. The new operators have set it intelligently. During the transition period they looked at the processes exactly and seemed to point out very quickly what happens in Hatzenbühl's best and only pizzeria. To continuity. With a completely new concept one would probably have driven against the wall, because there are only too many regular customers from which the store lives. Thus the proven recipes were taken together with the premises. An idea that seems pretty good at local use. The guests have been coming from the South Palatinate for many years, some even from the bath environment and have appreciated the pizzas with the slightly thicker soils, such as and some even love. The pasta dishes have always been like that. Angelo finally came first to squeeze a juicy pizza. Or enjoy an Italian salad, whose very special vinegar oil dressing was one of the best kept gastro secrets in Hatzenbühl. There is also a quarter of Lambrusco or a dark andezer from the barrel – more it does not need for the small moments of enjoyment in the cozy pizza shed. During our first visit under the new direction about two months ago we were amazed that nothing had changed in the plant. The pizzeria with a variety of antiques still sprays its rural charm and affects the guest timeless and laborious. In the guest house distributed on three floors it is still loving-anachronistic and in so many small corners the candlelight still flickers in the past. The old piano, the red telephone cell and the stone pizza ovens belong here to the interior as the three-wheeled scooter “Piaggio Ape”, with which the old master Angelo Muro still enchants the fragrant all-round bakeries from the oven on the gondola. As regards prices, there were no significant increases when changing the operator. The menu has been sharpened. More than ever, the focus is on pizza and pasta. The Maxi version has first and foremost created a new “overdimension” for “durationesser”, which now produces the lush Italian pasta shops in four different sizes. Starting from the small Margherita for 4.80 euros to the Frutti di Mare in a very large amount for 9 euros, the price level is more moderate. In pastel dishes, the portions are still available in two sizes. The price difference is generally below one euro. The meat and fish offer is limited to fried Calamaris 8,10 Euro as well as fried schnitzel or Parmesan carvings 11 and 13 Euro in the large version. The mighty part of the band noodles with salmon from the past days has disappeared. It is good that we had reserved a place by phone before our last arrival. On this Sunday evening something was very nice in the Hatzenbühler Italo-Scheune. In addition to the obligatory salad it was as often as the pizza Frutti di Mare large for 8.00 euros, which made me the decision easy. The anchovies were thrown from the “Cushion Team” from the beginning, on sharp peperoni or I forgot garlic as an additional wound this time. Only the squid rings should land on the pizza for nostalgia. The young blonde service briefly asked her boss who saw no problem in it. In shells and shrimps, the new operators rely on a better quality, which is clearly good for the current Frutti di Mare. The slightly thicker floor was nicely fluffy and came well baked on the plate. In addition to the legendary seafood version, “Venezia” with mushrooms, salami, paprika and minced meat sauce as well as the classic “Angelo” with mushrooms, paprika, salami and ham with the predicate “especially delicious”. But my accompaniment chose the middle “Tricolore” 7,90 Euro with Gorgonzola, Broccoli and cherry tomatoes, which came a little pale. With her Veggie Pizza a little more material could be found to give the name "Tricolore" a visual honor. The large Italian salad iceberg salad with celery and carrot stripes, cheese, ham, tomatoes, green beans, egg, tomatoes and cucumber for 6.40 euros was divided as usual. The spicy vinegar oil dressing was almost a 1:1 copy of Angelo times. To suck with a few additional slices of white bread, we left an exemplary cleaned salad plate. The dark Andechser from the barrel, 0.4 l for 3 euros, and the slightly cooled Lambrusco, the area for 3.50 euros, was perfect for our defense courts. With a standard bill of nearly 30 euros, we left the Hatzenbühler Kult-Pizzeria and enjoyed the fact that despite the change of the operator last year, it tastes as good as Angelo Muro.

There are them or better said: there are them again. The Pizzeria Da Angelo in the South Palatinate tobacco village of Hatzenbühl. For 25 years, pizzen have been baked and pasta cooked in the rustic-ury atmosphere of a converted barn. And that even though Hausherr Angelo Muro and his family have acknowledged the service at the guest for reasons of age in August last year. With 37 years of gastronomics on the hump, no one has taken it, but in the area they were already worried about what would become of the iconic pizza mood. The new operators hired it smartly. In the transitional period, they looked closely at the processes and seemingly got very quickly pointed at what is happening in Hatzenbühl's best and only pizzeria. To continuity. With a completely new concept one would most likely have driven against the wall, for that there are just too much tribal clientele from which the store lives. So the proven recipes were taken along with the premises. An idea that seems to be quite good at the local utilisation. The guests have been coming from the South Palatinate for many years, some even from the Baden environment and have appreciated the pizzas with the slightly thicker soils, like and some even love. The pasta dishes have always been like this. Angelo finally came first to squeeze a juicy pizza. Or to enjoy an Italian salad, whose very special vinegar oil dressing was one of the best kept gastro secrets throughout Hatzenbühl. There is also a quarter of Lambrusco or a dark andezer from the barrel – more it does not need for the small moments of enjoyment in the cozy pizza shed. During our first visit under the new direction about two months ago, we were amazed at the fact that nothing had changed at the facility. The pizzeria with a variety of antiques still sprays its rural charm and acts on the guest in a timeless and laborious manner. In the guest house distributed on three floors, it is still loving-anachronistic and in so many lassy corner the candlelight is still flickering in the past. The old piano, the red telephone cell and the stone pizza ovens belong here to the interior as the three-wheeled scooter “Piaggio Ape” with which the old master Angelo Muro still conjures up the fragrant all-round baked goods from the oven on the gondola on some occasions. As far as prices are concerned, there have been no significant increases with the change of operator. The menu has been tightened. More than ever, the focus is on pizza and pasta. In the former, the Maxi version has set up a new “oversized” for “durationesser”, which now gives rise to the lush Italian pasta shops in four different sizes. Starting with the small Margherita for 4.80 euros up to the Frutti di Mare in a very large amount for 9 euros, the price level is rather moderate. In pastel dishes, the portions are still available in two sizes. The price difference is usually below one euro. The meat and fish offer is limited to fried Calamaris 8,10 Euro as well as fried schnitzel or Parmesan carvings 11 and 13 euros in the large version. The powerful portion of band noodles with salmon from previous days has disappeared. It's good that we had reserved a place by phone before our last arrival. On this Sunday evening something was very nice in the Hatzenbühler Italo-Scheune. In addition to the obligatory salad, it was as often as the pizza Frutti di Mare in large for 8.00 euros, which made me the decision easy. The anchovies were thrown out of the “cushion team” from the outset, on sharp peperoni or I forgot garlic as an extra wound this time. Only the squid rings should land on the pizza for nostalgia. The young blonde service briefly asked her boss who saw no problem in it. In shells and shrimps, the new operators rely on better quality, which is clearly good for the current Frutti di Mare. The slightly thicker floor was nicely fluffy and came well baked on the plate. In addition to the legendary seafood version, “Venezia” with mushrooms, salami, paprika and minced meat sauce as well as the classic “Angelo” with mushrooms, paprika, salami and ham with the predicate “especially delicious”. However, my accompaniment chose the middle “Tricolore” 7,90 Euro with Gorgonzola, broccoli and cherry tomatoes, which came a little pale. With her Veggie pizza, a little more material could have been found on it to give the name-giving “Tricolore” a visual honor. The large Italian salad iceberg salad with celery and carrot stripes, cheese, ham, tomatoes, green beans, egg, tomatoes and cucumber for 6.40 euros was divided as usual. The spicy-deliced vinegar oil dressing was almost a 1:1 copy of Angelo times. With a few extra slices of white bread to suck, we left an exemplary cleaned salad plate. The dark Andechser from the barrel, 0.4 l for 3 euros, and the slightly chilled Lambrusco, the area for 3.50 euros, was perfect for our defensive dishes. With a standard bill of just under 30 euros, we left the Hatzenbühler Kult-Pizzeria and enjoyed the fact that it tastes as good as Angelo Muro's times despite the change in the operator last year.