Weingut.restaurant.weinbar.vinothek

Great food and wine! Try there Steak or just go in for a glass or bottle of wine. There staff is friendly and the atmosphere is romantic. A lovely night out. Pr... read more Great food and wine! Try there Steak or just go in for a glass or bottle of wine. There staff is friendly and the atmosphere is romantic. A lovely night out. Prices are not cheep but if you want that then there are many good...places in town. Weingut is one of my top picks!!

I really like a place where you have the option of eating the regular main courses or to choose different tapa-like dishes to share. I mostly always go for the... read more I really like a place where you have the option of eating the regular main courses or to choose different tapa-like dishes to share. I mostly always go for the second option, because I feel it's a good way to try different flavours, and see...how the chef makes each dish with different notes. The service was really good: really friendly waiter who explained everything really well. I wasn't sure about which wine to order but I gave him a few examples of what I like and he made me try a suggestion, that was really really good. The food is very well prepared and served. The portions are good, not big but totally enough. I loved the atmosphere of the place, because it's really cosy, the light is perfect and everything invites you to have a nice time and enjoy a great meal and wine. I will definitely return soon!

One of the Best Places I'be ever been for drinking a good Glass of wine and having a delicious Meal. Great Staff with a lot of Know How read more One of the Best Places I'be ever been for drinking a good Glass of wine and having a delicious Meal. Great Staff with a lot of Know How

Report No. 2 of Passau, my electric motor deduction in Ruhstorf on the red, which I had finished with a last signature, the engine is now my boss and I could de... read more Report No. 2 of Passau, my electric motor deduction in Ruhstorf on the red, which I had finished with a last signature, the engine is now my boss and I could devote myself to the plan to look at the old town of Passau in the last late afternoon. It was easy to get from Hotel Dreiströmhof by bus to the ZOB, which lies directly on the old town of Passau. Of course, I had made a little smart on the runway where I could eat right in Passau. At the beginning of the week on Tuesday night, the demanding gastronomy is happy to set a rest day. After consulting various sources of information, I followed a colleague's report on spring 2019 (Why did he cancel? In which our Ex GGler expressed very positively about the winery in the old town. Everything else I researched had either rest day or could not awaken my desire to return. So on the evening of 15.10.2019 I stood in front of this house on Theresienstraße and saw a fully occupied house. Puh, Tuesday evening and so many guests, the Passau is not pampered with gastronomic highlights as it seemed. I wasn't the only guest this night who wanted to eat here. There was no more table for me as a lonely guest, but I was offered a place at the counter. In view of the Bajuwaran food stamp (and the usual rural cuisine as an alternative, I stayed here and took place. So bad was the place not, cozy chair, good overview of the guest room, insight into driving in the kitchen. The service took the wardrobe, wine and menus were served. There is also a daily offer on a large table. The bids (visible on the HP could really evoke anticipation and did not make it easy to make a choice. But in the end I became foolish. A bottle of wine was ordered by the very well-stocked wine card with Austrian focus. From the cultivated area Kamptal, Langenlois, from the winery Bründlmayer a Riesling DAC from the Ried Heiligenstein site in 2016, a first place after the new Austrian wine classification. Sample swarm was enough and I cost an extremely dry Riesling I liked very well. He was allowed to stay. There is also a kitchen towel, bread and butter from the kitchen for the waiting period on Gang one. More than the kitchen welcome, the time shortened the view of the kitchen and service team in front of me. I've always seen a few motivation signs that don't give up a bad conscience about emptying a bottle of wine. The Riesling was also chosen with regard to my appetizers, there was something in the Asian room. I had ordered Sushi Tower. The map gave me the following ingredients: Tuna Avocado Coriander Spicy Mayo Soy sauce. The sight was not so much asian anymore, but Californian, I know these creations from the west of the USA, where Japanese wilderness is crossed with ingredients that would drive the sushi master into suicide. Under Sushireis, then avocado, then tuna (tatar, then soy sauce (as far as japanese inspired and a very sharp mayonnaise. This mayonnaise was difficult in interaction with the other components as it covered the rest of the ingredients with anti-romean technology. Very consciously low dosed it was with the mayonnaise, but that required some ingredients of mining. But this somewhat critical assessment of the sharp mayonnaise can also be due to a very personal feeling. The court was very safe. Continue with fish, also suitable for the selected wine. The day ticket offers: fried on the skin Waller Filet with root vegetables Dillkartoffeln horseradish foam The Waller was certainly a breeding fish and no wildcat, so fine was the aroma. The kitchen had not made bohei and fried the classic in butter on the skin, and that on the point. Just like he was served, he was perfect. Potatoes with dill and the root vegetables cut in fine Julienne were also classic supplements to such a fish. Perfect the slightly sharp sauce through its essential oil. A freshwater fish must be prepared in the same way. Was the foreplay mainly creative, this band was very good cuisine art! And my explicit requests to the service also attracted the boss and the chef from his kabuff behind the counter. Stephan Öller first asked me if I was a colleague, no, I don't think the Waller would have been so good. After my confession to be very satisfied, a short conversation about culinary and the rest was found. In the meantime, I had decided to order a dessert. On the daily map, what traditional was offered by the southern neighbor Austria. Air potter with butterball Zwetschgenröster Tahiti vanilla ice cream was my order in the kitchen. Unfortunately no photo, thanks to my excited entertainment with kitchen and service, but the result was a very good conclusion of my dinner at the Passau Winery. Nockerln, but a first-class espresso. If you see this in an espresso cup, you know that it is not only a famous FAEMA machine behind the vault, but also someone who uses the potential of this machine! I was fed very well tonight! Mr. Öller still advised that his cooking colleagues would be absent because of illness and he had to deny all evening with his two apprentices, two young ladies in the first year of teaching. He has a good hand in his staff selection because the two very young women couldn't get out of the rest and fulfill all the tasks, I had exclusive insight into the kitchen of me. He has an equally happy hand at the service staff, that his merits also deserve. Under the leadership of a very determined young lady who had her eyes everywhere, the young ladies and gentlemen could not work differently than error-free and still found the time to answer the lonely Lord (later no longer on the opposite side to answer the one or the other question. Chapeau to all in kitchen and service on my visit night, I felt very welcome. So I can finish. Casual Fine Dinig can be called the concept, a wine bar with small, fine kitchen on the back. I like such concepts and then also accept that it sometimes becomes narrow, not everyone can get a table and must look for a place. Atmosphere, wine and food make it up again! Clear recommendation for the winery in Passau, I am back when I come to Passau.

Report No. 2 of Passau, my electric motor deduction in Ruhstorf on the red, which I had finished with a last signature, the engine is now my boss and I could de... read more Report No. 2 of Passau, my electric motor deduction in Ruhstorf on the red, which I had finished with a last signature, the engine is now my boss and I could devote myself to the plan to look at the old town of Passau in the last late afternoon. It was easy to get from Hotel Dreiströmhof by bus to the ZOB, which lies directly on the old town of Passau. Of course, I had made a little smart on the runway where I could eat right in Passau. At the beginning of the week on Tuesday night, the demanding gastronomy is happy to set a rest day. After consulting various sources of information, I followed a colleague's report on spring 2019 (Why did he cancel? In which our Ex GGler expressed very positively about the winery in the old town. Everything else I researched had either rest day or could not awaken my desire to return. So on the evening of 15.10.2019 I stood in front of this house on Theresienstraße and saw a fully occupied house. Puh, Tuesday evening and so many guests, the Passau is not pampered with gastronomic highlights as it seemed. I wasn't the only guest this night who wanted to eat here. There was no more table for me as a lonely guest, but I was offered a place at the counter. In view of the Bajuwaran food stamp (and the usual rural cuisine as an alternative, I stayed here and took place. So bad was the place not, cozy chair, good overview of the guest room, insight into driving in the kitchen. The service took the wardrobe, wine and menus were served. There is also a daily offer on a large table. The bids (visible on the HP could really evoke anticipation and did not make it easy to make a choice. But in the end I became foolish. A bottle of wine was ordered by the very well-stocked wine card with Austrian focus. From the cultivated area Kamptal, Langenlois, from the winery Bründlmayer a Riesling DAC from the Ried Heiligenstein site in 2016, a first place after the new Austrian wine classification. Sample swarm was enough and I cost an extremely dry Riesling I liked very well. He was allowed to stay. There is also a kitchen towel, bread and butter from the kitchen for the waiting period on Gang one. More than the kitchen welcome, the time shortened the view of the kitchen and service team in front of me. I've always seen a few motivation signs that don't give up a bad conscience about emptying a bottle of wine. The Riesling was also chosen with regard to my appetizers, there was something in the Asian room. I had ordered Sushi Tower. The map gave me the following ingredients: Tuna Avocado Coriander Spicy Mayo Soy sauce. The sight was not so much asian anymore, but Californian, I know these creations from the west of the USA, where Japanese wilderness is crossed with ingredients that would drive the sushi master into suicide. Under Sushireis, then avocado, then tuna (tatar, then soy sauce (as far as japanese inspired and a very sharp mayonnaise. This mayonnaise was difficult in interaction with the other components as it covered the rest of the ingredients with anti-romean technology. Very consciously low dosed it was with the mayonnaise, but that required some ingredients of mining. But this somewhat critical assessment of the sharp mayonnaise can also be due to a very personal feeling. The court was very safe. Continue with fish, also suitable for the selected wine. The day ticket offers: fried on the skin Waller Filet with root vegetables Dillkartoffeln horseradish foam The Waller was certainly a breeding fish and no wildcat, so fine was the aroma. The kitchen had not made bohei and fried the classic in butter on the skin, and that on the point. Just like he was served, he was perfect. Potatoes with dill and the root vegetables cut in fine Julienne were also classic supplements to such a fish. Perfect the slightly sharp sauce through its essential oil. A freshwater fish must be prepared in the same way. Was the foreplay mainly creative, this band was very good cuisine art! And my explicit requests to the service also attracted the boss and the chef from his kabuff behind the counter. Stephan Öller first asked me if I was a colleague, no, I don't think the Waller would have been so good. After my confession to be very satisfied, a short conversation about culinary and the rest was found. In the meantime, I had decided to order a dessert. On the daily map, what traditional was offered by the southern neighbor Austria. Air potter with butterball Zwetschgenröster Tahiti vanilla ice cream was my order in the kitchen. Unfortunately no photo, thanks to my excited entertainment with kitchen and service, but the result was a very good conclusion of my dinner at the Passau Winery. Nockerln, but a first-class espresso. If you see this in an espresso cup, you know that it is not only a famous FAEMA machine behind the vault, but also someone who uses the potential of this machine! I was fed very well tonight! Mr. Öller still advised that his cooking colleagues would be absent because of illness and he had to deny all evening with his two apprentices, two young ladies in the first year of teaching. He has a good hand in his staff selection because the two very young women couldn't get out of the rest and fulfill all the tasks, I had exclusive insight into the kitchen of me. He has an equally happy hand at the service staff, that his merits also deserve. Under the leadership of a very determined young lady who had her eyes everywhere, the young ladies and gentlemen could not work differently than error-free and still found the time to answer the lonely Lord (later no longer on the opposite side to answer the one or the other question. Chapeau to all in kitchen and service on my visit night, I felt very welcome. So I can finish. Casual Fine Dinig can be called the concept, a wine bar with small, fine kitchen on the back. I like such concepts and then also accept that it sometimes becomes narrow, not everyone can get a table and must look for a place. Atmosphere, wine and food make it up again! Clear recommendation for the winery in Passau, I am back when I come to Passau.