Weinstube Brennofen - Feedback

Simply great! A beautiful garden, very tasty food, delicious wines, a great service team! This is still model gastronomy, which unfortunately is becoming increa... read more Simply great! A beautiful garden, very tasty food, delicious wines, a great service team! This is still model gastronomy, which unfortunately is becoming increasingly rare. Not without reservation and no credit cards (but EC cards)

Very rustic restaurant with friendly staff and excellent Palatinate cuisine, thank you for the lovely evening! read more Very rustic restaurant with friendly staff and excellent Palatinate cuisine, thank you for the lovely evening!

In fact, if you want, you can sit in the old kiln of a former brickworks. Given the garden, this might be something for cold winter evenings. A small, ambitious... read more In fact, if you want, you can sit in the old kiln of a former brickworks. Given the garden, this might be something for cold winter evenings. A small, ambitious menu, wines typical of the Palatinate, as well as newer grape varieties and unusual wines (Blanc de Noire, Schwarzriesling) it's worth stopping here! Hopefully next year there will be the cultural evenings on Wednesday again, which were canceled this year due to Corona. September/October 2021: What better way can I write about a restaurant than: as expected great! It's a pleasure to come there. A small, fine menu with Palatinate dishes, but they are really good and well above the standard. In addition, there are always nice little extras that make the card interesting. As always, the cuisine is of a high level of craftsmanship and the service brings it all and the drinks are delivered to the guests in a relaxed, relaxed and friendly manner. October 2023, salmon grilling: A hospitable, friendly crew awaits us in the kiln. The rooms are modern and we always like it there. The grill fire is burning outside for the salmon, and inside there is a large buffet with salads. It will be a delicious evening. The salads are great, a glass noodle salad in peanut dressing with sesame and a cauliflower salad with curry particularly stand out (to me). The rest is also really good, no mayonnaise or other heavy sauces. With the salmon there are also baked potatoes with herb quark. Very attentive service, we feel really pampered by the crew and the great food! The salmon grilling takes place at certain times on one or two Thursdays a month. Dates can be found on the website. Be sure to reserve in good time! In June 2024 we were registered with 10 people for salmon grilling. As always and in short: great! 10 enthusiastic guests cycled to Rhodt more than satisfied. Thanks to the kiln team and see you soon!

In fact, you can sit in the old furnace of a former brick. In view of the garden, it might be a cold winter evening. A small, ambitious menu, typical pafalse wi... read more In fact, you can sit in the old furnace of a former brick. In view of the garden, it might be a cold winter evening. A small, ambitious menu, typical pafalse wines, in addition to newer grape varieties and unusual wines (Blanc de Noire, Schwarzriesling) is worth returning! The next year, hopefully again, the cultural evenings on Wednesday, which were due to Corona this year.

Very good food. Only sometimes the service is not entirely what you would expect. Otherwise very fine read more Very good food. Only sometimes the service is not entirely what you would expect. Otherwise very fine

We came here on a day trip from Karlsruhe on the sat in the beautiful garden and did the winetasting and had excellent flammkuchen and a beautiful selection of... read more We came here on a day trip from Karlsruhe on the sat in the beautiful garden and did the winetasting and had excellent flammkuchen and a beautiful selection of cheeses.I can but recommend this place

Super friendly staff. Great beer garden. In addition to super wines there are also beer read more Super friendly staff. Great beer garden. In addition to super wines there are also beer

Very tasty and plentiful. Super garden and furnishings. Everything made a very clean impression. Especially the operation must be praised. They were all fast, f... read more Very tasty and plentiful. Super garden and furnishings. Everything made a very clean impression. Especially the operation must be praised. They were all fast, friendly and thorough. If super agreed with each other, it did not seem chaotic to be served by 5 different misses. We like to come back.

The idea of connecting a weeping with our own weingut is increasingly treated in pfalz. a good idea, as I find, as we now get to know new wineries along the cul... read more The idea of connecting a weeping with our own weingut is increasingly treated in pfalz. a good idea, as I find, as we now get to know new wineries along the culinary path with their consistently good qualities. because good wine and delicious dishes – sometimes creatiw – fit perfectly together. since april 2014 is hubertushof, excellent by tasty, a really good place for gourmets who want to enjoy in an unavoidable atmosphere. with the weinstube brennofen there are now two restaurants that can be completely recommended to the pfirsich visitor. in recent years ilbesheim near landau is also culinary position with the now supraregionally known youngwinzer sven leiner, boris wreath (also VdP-Winzer! and frank ackermann). also contributes to the weinstube burning stove. the former ilbesheimer brickwork was extensively renovated and developed by the Schmitt winery family. since the summer of 2012, friends of plum gasses can either be found in the glazed wine lounge, the original vaulted cellar (formerly brick oven, which is available for larger companies, and the wine barely gives the name, the lush weinberg in the yard, the Mediterranean wine gardens or the traditional wine bare with its exponed pork and the herd. the cold season owed of course only the closed rooms on our visit night. parking spaces in front of the house are available in sufficient number. only the current construction site at the site entrance of ilbesheim made it difficult to get there. a glass pane made a first look into the vaulted cellar. this was well filled on Thursday evening with a larger company of older semesters. through the hof we reached the stylishly illuminated weinlounge, the heart of the wine bar. there we were assigned a space directly on the glass front. there was a pleasant, unexcited atmosphere. a few tables in the lounge and in the wine room were occupied. not too big tonight, which has not bothered us and let us study the well-designed menu. if it had been Monday, I would have decided for the three-course “Blind data with the chefs”, the surprise menu for 23,90 euro. who has got the idea? No matter, they do not have to reinvent every gastronomic bike, and the operators of the nearby hubertushof will certainly see it completely. the selection of dresses that chef riccardo schatz and his crew are offered is in 3 appetizers (2 salads and a small velvet, a large salat plate that can be prepared according to gusto with chicken breast fillet, goat cheese or rumpsteak, a few meat dishes (winzer and rumpsteak in the usual runs, a vegetarian meer and fine meat can be upgraded. In addition, a few plums of classics (flääschknepp, saumaache, läwwerknedel unn brood wasd and every Friday ilbesheimer kunschdhäwwelflääsch with springgrumbeere and five different flame cakes are offered. all three of us decided in advance for the field salad with truffle potatoes, fried egg and crunchy straw (8,90 euro). the truffle oil could have been omitted from my own. the fried egg in the middle tasted very delicious. overall a satisfactory start when I liked a bit more finese during dressing. this came more clearly in our main foods. the medaillons from the hirschspinne (22,90 euro came up with a dark black chocolate cherry on the teller. the hosting and the crispy bratkartoffeln (in the active standing walnut gnocchi as supplement in the card, but my colleague insisted on the traditional exfoliation kartoffel alternatives rounded off this hearty main dish wonderfully. herr number two decided to stand for the rumpsteak (approx. 20 euro. it had 220 g and was covered with Riesling onions. as a reaction to our demand, the boiling of the beef was quickly clarified: the block house where the vieh wg lived was located in uruguay. the perfectly medium-sized fried sample tasted excellently to the named meat guide. only unfortunately he lacked about 100 gramms for “real saturation”. I had nothing to do with my main course, the pink toasted duck breast with swollen chicorée and potato-smousseline (21.90 euro.) the delicate duck breast was cut in tranchen and wetted with some jus next to the swollen chicorée by a chili honey hollandaise. the potato smoke foam stood in a separate glass on the plate, ready to spoon. tastefully, it was absolutely top and also brilliantly arranged. a damn tasty main course as I would not have expected him after the rather weaker start. the partial sizes allow the selection of desserts in many. so we have tried “all Ebbes”. the espresso with walnut ice cream and creambonnet (4 euro, the chocolate peanut mousse with Sesam cap (6.90 euro) and the fresh imperial marr with Bratapfel-Compot (6.60 euro) tasted the rum-rosins clearly at my shmarrn, which was not a real make. the composition of the wine card tells its own story. not only the weeping from the in-house winery are represented on it, but also – and this is rather unusual at first sight – the weeping of others. that's got its reason. in the summer of 2015, the entire filling storage (about 70 000 fluffs fired in outdoor operation (fortunately not directly in the weingut!) was sacrificed. only the weeping weeds ripened in the barrels of the weinguts could be filled, which is why currently only weepings from the years 2013 and 2014 are available. the daughter jana had already for the second time for the wine-growing competition “The young south Palatinate – it’s going a bit further”. it was obvious to include a few weine from the youngwinzers in the program to offer a wider range. the mild Portuguese rosé by ben rothmeier from Landau-Mörlheim (0.1 l for 2.10 euro) tasted excellent. but also the speciality of the tasty weeping, the "Raben-Dusel" (a Portuguese red wine, developed in the wood barrel for 2.50 euro the 0.1l glass, convinced the disappointing and so we sat in the weeping, which was cared for by a young service-Truppe, which was remarkable at zack, and not noticed how the time was past. but this only applies to females.

The idea of linking a wine bar to our own winery is becoming increasingly involved in the Palatinate. A good idea, as I find, as we now get to know new wineries... read more The idea of linking a wine bar to our own winery is becoming increasingly involved in the Palatinate. A good idea, as I find, as we now get to know new wineries along the culinary path with their consistently good qualities. Because good wine and tasty dishes – sometimes creative – fit perfectly together. And since April 2014, in Ilbesheim, Hubertushof, awarded by FEINSCHMECKER, has been a really good address for gourmets who want to enjoy in an unavoidable atmosphere. With the Weinstube Brennofen, there are now two restaurants that can be fully recommended to the peach visitor. In recent years, Ilbesheim near Landau, with its now supra-regionally well-known Jungwinzer Sven Leiner, Boris Kranz (even VdP-Winzer! and Frank Ackermann, has also been in a culinary position. And the Weinstube Brennofen also contributes to this. The former Ilbesheimer brickwork was extensively renovated and expanded by the Schmitt winery family. Since the summer of 2012, friends of Pfälzer can enjoy hospitality either in the glazed wine lounge, the original vaulted cellar (former brick-burning stove, which is available for larger companies, and the wine bar gives the name, the lush vineyard in the yard, the Mediterranean wine gardens or the traditional wine bar with its exposed pair of crockery floors and the hearty wooden furnishings at regional level. The cold season owed, of course, only the closed rooms were available on our visit evening. Parking in front of the house is available in sufficient number. Only the current construction site at the entrance of Ilbesheim made it difficult to get there a little. A glass pane made a first look into the vaulted cellar. This was well filled on that Thursday evening with a larger company of older semesters. Through the farm we reached the stylishly illuminated wine lounge, the heart piece of the wine bar. There we were assigned a place directly on the glass front. There was a pleasant, unexcited atmosphere. A few tables in the lounge and in the wine room were occupied. No too big a rush this evening, which didn't bother us and left us to study the well-designed menu. If it had been Monday, I would have decided for the three-course “Blind Date mit den Köchen”, the surprise menu for 23,90 Euro. Who did they get the idea? No matter, you don't have to reinvent every gastronomic bike and the operators of the nearby Hubertushof will certainly see it completely. The selection of dishes offered by Chef Riccardo Schatz and his crew is divided into 3 appetizers (2 salads and a small velvet, a large salad plate, which can be upgraded according to Gusto with chicken breast fillet, goat fresh cheese or Rumpsteak, a few meat dishes (Winzer and Rumpsteak in the usual finishes, a vegetarian sea and fine meat. In addition, a few Pfälzer classics (Flääschknepp, Saumaache, Läwwerknedel unn Brood Wasd and every Friday Ilbesheimer Kunschdhäwwelflääsch with spring grumbeere and five different flame cakes are offered. All three of us decided in advance for the field salad with truffled potato dressing, fried egg and crispy straw (8,90 euros). It was quite manageable, which was perhaps also the thicker potato dressing. The truffle oil could have been omitted from my point of view. The fried egg in the middle tasted very delicious. Overall, a satisfactory start if I would have liked a little bit more finesse at the dressing. This came much more clearly at our main foods. The medallions from the stag spine (22.90 Euros came up with a dark-black chocolate cherry jus on the plate. The hosting and the crispy roast potatoes (actually standing walnut gnocchi as a supplement in the card, but my colleague insisted on the traditional peel potato alternatives rounded off this hearty main dish wonderfully. Mr. Number two decided to stand for the Rumpsteak (about the 20 euros. It had 220 g and was covered with Riesling-Schmorzwiebeln. In response to our demand, the origin of the Roastbeef was quickly clarified: the blockhouse in which the cattle WG lived was located in Uruguay. The perfectly medium fried specimen tasted excellent to the designated meat connoisseur. Only unfortunately he lacked about 100 grams for “real-saturation”. I didn't have anything to do with my main course, the pink roasted duck breast with swollen chicorée and potato-smousseline (21.90 euros). The delicate duck breast was cut in tranches and wetted with some jus next to the swollen chicorée flanked by a chili honey hollandaise. The potato-smoke foam stood in a separate glass on the plate, ready to spoon. Tastefully, all this was absolutely top and also arranged ingeniously. A damn tasty main course, as I would not have expected him after the rather weaker start. The portion sizes permit the choice of dessert in the furnace. So we tried “all Ebbes”. The espresso with a ball of walnut ice cream and cream bonnet (4 euros, the chocolate-peanut mousse with sesame cap (6.90 euros) and the fresh Kaiserschmarrn with Bratapfel-compot (6.60 euros). The Rum-Rosins tasted clearly at my Schmarrn, which was not a real make. The composition of the wine map tells its very own story. Not only wines from the in-house winery Schmitt are represented on it, but also – and this is rather unusual at first glance – wines from other winemakers. This has its reason. In the summer of 2015, the entire bottled warehouse (about 70 000 bottles of an outdoor fire (fortunately not directly in the winery!) fell victim. Only the wines matured in the barrels of the winery could be filled, which is why only wines from the vintages 2013 and 2014 are currently available. Daughter Jana had already qualified for the second time for the wine-growing competition “The young South Palatinate – there is something going on”. It was obvious to include a few wines from the Jungwinzers in the program to offer a wider range. The mild-fruited Portuguese rosé by Ben Rothmeier from Landau-Mörlheim (0.1 l for 2.10 euros) tasted excellent. But also the speciality of the Schmitt winery, the “Raben-Dusel” (a Portuguese red wine developed in the wooden barrel for 2.50 euros the 0.1l glass, convinced the duck. And so we sat in the wine lounge, caressed by a young service troupe, which was noticeably on Zack, and did not notice how the time passed. Good colleagues, good food and good wine are an unbeatable combination when it comes to spending a culinaryly valuable evening with nice company. And at my next visit, I will meet for the “Blind-Date with the Köchen” on Monday night. But that only in female accompaniment.