Und Gutsgaststätte Rappenhof

In our search for food places along the route Karlsruhe-Nürnberg we have encountered this beautiful plant. No riding farm, as you would like to think, at least not anymore, but a cosy meeting hotel restaurant, which is less than a kilometre from the Weinsberg/Ellhofen departure. On the beautiful terrace with its spectacular views over the vineyards, you can not see that the A 81 is only 200m airline away. We were also lucky to get the table at the end, where you sit more or less for yourself, without getting out of the eye of the attentive and very professional service. The restaurant is eco-certified and processed whenever possible, regional or at least Baden-Württemberg products. The Angusrind offered in all kinds of variations, for example, comes from the 20 km away Michaelsberg. For such a thing, however, we were lacking time and hunger as a traveler, so that we were satisfied with the brook trout fillets on leaf spinach with small potatoes or the mullet with salad. My wife was very happy with the fish and the rugged salad, even though not so much with the very large and therefore not completely fried “small potatoes”. They remained largely unforgivable, even from me, who I would like to help in food. I had liked my salad better while the mules tasted a little bit bodice and were filled with a brittle for my taste. There was probably a little cartilage with a clearly quite robust wolf. This is really Gemecker at quite high level. Vegetarians and vegans also find a proper selection here. Our lunch was absolutely within a restaurant with such quality and such an ambience. This makes the Rappenhof a beautiful opportunity to escape the naked horror of the German motorway unit gastronomy, and of course also worth a visit. Footnote: By the way, we did not find the restaurant on our own, but by the recommendation of the Fleiner Winzer Martin Albrecht, whom we had discovered last year for us (including the one with foreign help, namely by an article in the SZ . Now I have been taught a better one, namely that Albrechts's predecessor Robert Bauer had for the first time drought Württemberg's wine against considerable resistance from the Önoburkratie. Not all wines from Albrecht are completely fermented, but none is above 1% RZ. (I can't remember reading this statement elsewhere on the label. Sometimes the first swallow is a bit surprising, but you drink quickly. And so even in this area, which is not exactly sun-glost, there is a 14% late burgundy, which still does not wear one out of the curve. For the one who wants to know more about it: [here link] It's just on the edge, but I haven't found a favorite winner forum here.

In our search for food places along the route Karlsruhe-Nürnberg we have encountered this beautiful plant. No riding farm, as you would like to think, at least not anymore, but a cosy meeting hotel restaurant, which is less than a kilometre from the Weinsberg/Ellhofen departure. On the beautiful terrace with its spectacular views over the vineyards, you can not see that the A 81 is only 200m airline away. We were also lucky to get the table at the end, where you sit more or less for yourself, without getting out of the eye of the attentive and very professional service. The restaurant is eco-certified and processed whenever possible, regional or at least Baden-Württemberg products. The Angusrind offered in all kinds of variations, for example, comes from the 20 km away Michaelsberg. For such a thing, however, we were lacking time and hunger as a traveler, so that we were satisfied with the brook trout fillets on leaf spinach with small potatoes or the mullet with salad. My wife was very happy with the fish and the rugged salad, even though not so much with the very large and therefore not completely fried “small potatoes”. They remained largely unforgivable, even from me, who I would like to help in food. I had liked my salad better while the mules tasted a little bit bodice and were filled with a brittle for my taste. There was probably a little cartilage with a clearly quite robust wolf. This is really Gemecker at quite high level. Vegetarians and vegans also find a proper selection here. Our lunch was absolutely within a restaurant with such quality and such an ambience. This makes the Rappenhof a beautiful opportunity to escape the naked horror of the German motorway unit gastronomy, and of course also worth a visit. Footnote: By the way, we did not find the restaurant on our own, but by the recommendation of the Fleiner Winzer Martin Albrecht, whom we had discovered last year for us (including the one with foreign help, namely by an article in the SZ . Now I have been taught a better one, namely that Albrechts's predecessor Robert Bauer had for the first time drought Württemberg's wine against considerable resistance from the Önoburkratie. Not all wines from Albrecht are completely fermented, but none is above 1% RZ. (I can't remember reading this statement elsewhere on the label. Sometimes the first swallow is a bit surprising, but you drink quickly. And so even in this area, which is not exactly sun-glost, there is a 14% late burgundy, which still does not wear one out of the curve. For the one who wants to know more about it: [here link] It's just on the edge, but I haven't found a favorite winner forum here.