Alt Maikammer - Reservar una mesa

At the summer temperatures we started our long planned hike next, yes we can say the most famous colleagues on a Friday afternoon after the usual educational weekly sense of the Maikammer. Armed with sausages and well-cooled white wine, we went to the Zeter Berghaus after a strengthening picnic, where we cheerfully destroyed the one or the other Palats Rieslingschorle. We are five colleagues (four friends and one president) who have not only worked together for 17 years, but also look back at some joint celebrations and adventure-college excursions. In short, you know very well and know what you have. But not only the gentlemen Riesling, Müller Thurgau and Chardonnay should accompany us on this beautiful September day. The “Son vum Karlhoinz” was also awarded with alcoholic omission on the Diedesfelder Wetterkreuz. Of course, such a lot of Palatinate's way of life is hungry. And not only our two flat bathers, who like to feed on their peache trips from hut to hut, longed for the evening tour. This should lead us to the centre of the wine and resort of the Maikammer. We had already reserved a five table in the restaurant Alt Maikammer. Our president knew the host of the restaurant of the winemaker’s Ziegler, from his time in the Landauer Grill Temple “Croatia” and knew about his new website of activity in the former estate of the Ziegler family. The Croate Josip Tokic has been responsible since summer 2019. Together with his team, he offers a German-Croatian-style kitchen, consisting mainly of defensive meat dishes from the grill, the bourgeois home kitchen, the black pear sculpture and various fish specialities. Before the well-launched host settled here with the Croatian roots, the restaurant was operated by the Simon family. She also ran a good-bourgeois meat program equipped with the usual peaches and folklore classics. Tokic has expanded the traditional food range by a few Balkan dishes without destroying traditional food. A good Rumpsteak would certainly be presented here and announce the presidiale Karnivoren Eminence of our hiking quintet in advance. An approved rather conventional but very welcome form of saturation tonight. Because hiking is quite hungry. In combination with white wine only right. Consequently, five more or less starved (and slightly qualified hobby hedonists entered the old venerable inn, whose gastronomic origin dates back to the early 1980s. On two slate boards we welcomed Kalbsschnitzel, Bratwurst, Saumagen and Co. completely unbureaucratic when we crossed the arch that led us directly into the vines. Entrance area For a dinner under the open sky was nothing to contradict. The pleasant temperature justified the outside seat end as a whole. The lasy farm wine followed by wine that is not a surprise in the Palatinate. Of course, that came from the owner of the estate, the winery Ziegler, and was charged hospitable. A quarter of the dry merlot from the open completion I later approved for fair 4.60 euros. But also the acidic Rieslingschorle was not harmed with 4.20 euros for the Schoppen. Reading the menu went a bit, which was probably due to rainy communication at the table. On the way I shared a part of the Dalmatian Pršut (10.80 Euro, Dalmatian Pršut, while others had the grilled Peperoni (7.40 Euro). Grilled Peperoni The wonderfully delicate slices of the air-dried raw ham were flanked by sheep cheese, grilled peperoni and capera apples. The white bread that has been added suggests a correct baked product. An uncomplicated, but rather tasty start that pleasantly shortened the waiting time for the Rumpsteak. The “Garnitur” of my beautiful roast beef pane from Argentinian countries, named after a huge island state off the African south-east coast, was delivered as standard with a filled pepper cream sauce. Natural multiculinarism in the Saucen mirror of our time. I went to Madagascar... Half a dozen croquettes and an additional salad complete the piece of beef fried at the middle point. The collapsed darkness unfortunately caused suboptimal light conditions so that I could not provide proof photo this time. The 22,80 euros were good. The Rumpsteak was near the holy meat juice and also the sauce tasted less like auxiliary powder than presumed. No, I have to break a lance for the kitchen team in the Alt Maikammer. It seemed to have confessed a perfectly fitting Jus for this God, thankfully not deadly confessions. I was not disturbed by the fact that the six well roasted croquettes were removed from the freezer beforehand in a classic cylinder form. They were used to suck the pepper tuna. Only the yogurt dressing of the side salad was not entirely my thing. As far as the salad supplement is concerned, I do not expect any culinary delicacies in the green food in locals with Greek or Baltic food. Take this. Or – I am sadly often – leave it after erasing the favorite ingredients. Three of the colleagues also spoke about the barbeque plate (19.90 Euro) filled with three different steaks (a time of cattle, once of pigs and once of a pig fillet, a wealthy Djuvec Rice Hill, a freshly roasted cripple of carrot-scatter supplement and a sticky quantum Ajvarrig Barbecue gas bottle begins. Their empty plates later claimed nothing on the contrary. During this time our eternal meat daughters shamelessly destroyed her peasant salad (10.40 euros) with sheep cheese, olives, onion rings and pine nuts. Why she has fed away the vital green for poor animals for many years, she couldn't answer me tonight. Maybe she didn't want it. The good ears of the inhabitants later demanded the transfer of our drinking processes into the interior of the restaurant. Interior view (like my walks... There, Patron Tokic could not give us insights into the spiritual Croatia. The names Kruškovac and Šlivovica were remembered. It's always nice to season the afterburner! However, whether these were important rivers or mountains, I could not remember after the enjoyed amount of home spirits was enjoyed. Thus, a successful collaborative excursion in the Alt Maikammer found its predictable moist happy ending. It is good that at least one in our round is considered a convincing abstinent. Otherwise, not only the two bathers would have been swallowed home with the Regio Express. The scrupulously presented Balkan cuisine is well saturated and can be called solid. The cosy farm, surrounded by wild wine, has remained particularly positive to me. We could have been sitting outside forever. But in the end only one would have stood up...

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An excellent restaurant. Appetizers lovingly and perfectly prepared, main dishes as well. Very good and attentive service. Prices are reasonable. Overall: a place to be pampered and feel comfortable.

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Very nice restaurant with pleasant ambience, the boss is usually there in the evening, always friendly. Since I was there almost every day, my recommendation

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Very attentive service, boss ensures good mood with the guests. Prerequisite you can not only laugh in the basement.

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Great food. A very nice and friendly host. Top service

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