Alt Maikammer Maikammer - Reserva de Mesa

Gutshof Bauer's Stuben Weinstube Bauernstube

➤ Altdorfer Straße 3, 67482 Venningen, Germany

Europeo, Alemán, Helado, Queso, Café

"At the end of September, the newly formed Wörther Gaumenvierer dedicated the municipality of Venningen, more famous of his vinegar as his wine. Also strange, although the village of Edenkoben, which belongs to the association community, is located in the immediate vicinity of well-known wine areas such as Maikammer, Kirrweiler and Edenkoben, one actually only knows the wine specialities of the famous doctoral school. It seems that no Venninger Winzer was able to oscillate until the raised Palatinate grape juice. The winery Bauer, who has not missed a regional restaurant guide Gutshof by friends of deft regional cuisine, has been very popular for many years, is also one of the well-known producers in the area of South Wine Road. For this, almost every local good and Gernesser knows the name of their gastronomy. “Bauer’s Stuben” is a family business that I had never visited despite its good references. Probably Venningens owed “La Vigna”, one of my favorite Italian arrival addresses. In 1977, Rosemarie and Wolfgang Bauer opened an ostrich economy called “Bauernstube”. In their cozy vaulted cellar, a hand-resistant house kitchen was offered for their own wine. The vaulted cellar unused tonight A culinary synergy effect, which today is still successfully exploited in many corners of the South Palatinate – usually on weekends when the rafters come across the Rhine. In the meantime, the local wine bar is a much-developed restaurant with a slinger bar. Conservatory, idyllic courtyard and an almost Tuscan garden terrace behind the house. Just because of this Mediterranean garden it is worth a trip to the well-being Venningen, not far from the A65 motorway. It is really a very beautiful little place of the Palatinate that the two daughters Carina and Christin have created with family support over the years. We were also very impressed by the local atmosphere that radiated this place. I'm glad we can enjoy our food in the open air. Later we moved to the cozy sandstones due to the fresh temperatures. This allowed us to check two locations of the Gutshof for hospitality. Only so much ahead: the “Ambiente test” both passed with Bravour. The idea of giving the Wörther feed quartet a trip to Venningen came from our newcomer, who lives in the nearby village of Böbingen and this place has long been one of its regional favorites. During the evening, the pre-sealed roses should be fully confirmed in terms of service, environment and food quality. So then “Food-Fellas” to Venningen to the Bauer family, where the naturalness in its best form at home or in court. The large-scale, in-house parking space relaxes the situation for guests with a motor-driven mobility background. Nevertheless, we parked our vehicle directly on Altdorfer Straße, not 50m from the estate of the Bauer family. Our colleague had kept us the last parking bay on the street. We entered the village over the half-occupied garden. Vaccination certificates were tested. With the Luca app a check-in was also carried out quickly. As if the big storm was over, the outdoor area, which was tastefully greened by olive trees and other Mediterranean plants, presented itself as real vineyards. The tables no longer completely occupied stood at a pleasant distance from each other. Around them well padded polyrattans provided comfortable seating. Garden impression 1 We were warmly welcomed. No wonder a member of our table company was known here. From the strikingly friendly and flinking service staff I had read several times on the Tripadvisor portal. And yes, the boys and girls did their thing really good. They always had a suitable answer to our questions. The famous Palatinate charm was advised and the step to the stage was also brought to the stage without any problems. The small chat with the service manager, who ran over the way with my curiosity inspection, told me so much about the history of the company, the famous wines and the hospitality philosophy of the farmers, in which the use of regional products is increased. These are on a balanced menu. A tight handful of hearty appetizers, a few meatless classics, salad bowls – of course, bowls – in various facilities, four different flamen cake versions and a carnivorous repertoire of homemade main dishes, from Vienna Schnitzel to Ossobuco to onion roasts and medallions from the pork ends. Bauer's body food program was completed by a series of sweet treats and a seasonal letter of recommendation that had already committed themselves to the culinary autumn. The fall menu for Slender 34 Euro was printed and consisted of a pumpkin cream velvet, a chestnut sauce with red cabbage and roast potatoes and a sweet trilogy. ‘Kannschd nid meckre!’ I heard the aspirants sound cheerful at the neighboring table. In addition, hand-resistant heartbeats such as pork roulade with brittle filling, Cordon Bleu from the farm pig as well as stone mushroom noodles in truffle cream. Oh, I could only take a little more of the spicy mushroom taste, I would probably have chosen the mushroom dish. The open wine program of the Bauer family was examined on a laminated map. From simple Portuguese red wine quarters to 2.80 euros, dry fortified burgundy varieties in white, to rest-sweet late-reading and some rich Cabernet Sauvignon or Merlot quarters up to 4.90 euros were quite represented by all grape varieties cultivated in the South Palatinate. In addition, some bottle wines were introduced by friends with winemakers. There was already a classic estate giant from Buhl's Reichsrat for affordable 22,50 euros. The very fair 29 euros for the Black-Print-Cuvée by Markus Schneider from Ellerstadt would not only cause incredible headaches from Sylt visitors. The special circumstances owed – it was the day of the calculated date of birth of our daughter and although nothing was rained, I almost sat on “divine coals” – I waived an alcoholic aperitif and ordered a Hugo without 4.50 euros. Later I could not resist the well-known Merlot and let him agree. My colleagues were with mineral water from the bottle Black Forest 0.75l for 4.20 Euro, a “real” Hugo with Vol. 5.90 euros and a bottle of Bischoff Premium Pilsener 0.33l for 2.80 euros satisfied for the opening. We got enough time to talk “free” first. That is why we came up with the idea of reading the printed pages we had before us with some time delay. The drinks were all half as wild on the table. Then it was ordered eagerly. A colourful potgri made of pumpkin soup, smoked salmon on potato rash, sour carpaccio, Cordon Bleu, Wiener Schnitzel of course from the calf and twice Rumpsteak – once with herbal butter, once with pepper cream sauce – was put into operation in the kitchen team. This would certainly be a pleasure for the not very low hunger of the good-yellow men round. So at least the first impression if you scavenge on the plates of the adjacent tables. The service provided flott. The praise of his colleague about his pumpkin cream is still in my ear. Pumpkin creams in the glass It was served in a wake-up glass and received the last “grind” above by a small cut liquor, foamed cream and finely spiced crispy crumbs. Pumpkin cream in detail The “local” next to me had chosen the smoked salmon on Rösti 8.90 Euro, which was shaped into a beautiful rose blossom. It's a good choice as a little probier **** told me. The man played a little bit on time. But in an icy expectation of his Wiener Panierstück with additional salad. My little thing was so satisfied with a Saumagencarpaccio 8.90 Euro. The Saumagencarpaccio Alone for her heavenly acidic onion-senf-Vinaigrette had already rewarded the way to Venningen. The thin slices of soaps shining under the Schmacko Dressing were already in full swing with a small slice of cut, halved cocktail tomatoes, salad green and juicy sweet grapes! Saumagen as Carpaccio... why not? Also the fact that the last drop of this outgoing spark was comminuted with the aid of the added white bread was not a surprise. The appetizers were all sitting. So much has been fixed back then. In a cheerful expectation of the main courses, dawn began. The irradiated trees and shrubs, between which we sat, left the already very pleasantly designed outdoor area a trace of more lush. 2 The quiet dinner in the best group of colleagues went into the decisive phase. Since it is not very good to photograph in the dark, the phone had to serve as a light source when the main dishes were knocked off. Until then everything in the “Box” took a bit of what some of them demanded on the table “högschde” discipline. The Cordon Bleu of the presidial head of our causal consortium, which sits diagonally opposite me, was then owed to darkness. But his satisfaction over the meat classics filled with cooking ham and Gouda, who escaped from the appearance after the butter bowl, with the well-sounding French name was 19.80 euros until I came by. In all main dishes a small additional salad with delicious vinegar oil dressing was included. 1 And he fulfilled his task as a fresh side actor to the adorning palate cinema of cattle, calves and pigs in a wonderful way. Additional salad 2 Opposite, two wonderfully mürbe Wiener Kalbsschnitzel glittered 21.90 Euro with the neighboring roast potatoes around the bet. In any case, they lured a broad grin on the Scavenger who cut it. The Wiener Schnitzel Mein Bratkartoffelbuddy next to me – our supplements were on a large plate – crispy potato supplement from the pan had chosen the Rumpsteak with homemade herbal butter. He praised the perfectly hit cooking “medium” of his flesh and made me taste of the really sensational herbal butter. It is fascinating what small things can do in an all-world dish. The Rumpsteak with herbal butter On my Rumpsteak like the one delivered by Mr. 24,50 Euro, as by "medium rare", there were a neat number of peppercorns and a chili bucket, whose decorative purpose was only after the first small, hellishly sharp test piece, which was recognized by the well-sleeping service lady with incredible dams. Rumpsteak with pepper cream sauce “Hot happens!” With the supple pepper cream tune in the fresh tow and a Klecks cream, the small lapsus on the palate was retargeted in a pleasant way. Particularly commendable: The sauce on the basis of a strong jus and completely without at least tasty helpers had to show exactly the correct pepper dose, which put the delicate, estimated 200 grams of cattle comb in a tasteful, short-handed way towards the malabar coast. In combination with the most primitive of all potato inlays, hedonistic sauce enjoyment was without penance, which also really honor each of the crispy jagged wings of the peat earth fruit. Bratkartoffel Part for Two Already now I was done more than by the prevailing price-winning ratio. How could I have left this better-bourgeois retreat for so many years? Later in the evening the cooler became in the summer garden. The transition to the protective sandstones of the Schlickerstrauch was inevitable. Inside: no trace of unclear “Gour Quantity”. Most guests were already on their way home. We were placed right next to the door to the garden. Schlemmescheune with 3 of 4 Food Fellas on board Also the interior of the Gutshof could be seen. A rich, bright wood in furniture, indirectly irradiated sandstone walls, a ceiling with the same barrels, and many wine bottles delivered the right mix of moderate pears palate and contemporary rustic look. A good example of warm, carefully installed lighting. Pälzer Atmo pur! We hardly had our inner warmth back, we felt the feeling of sweetness. Our “stubenältester” only called its entire apartment in this place... had already weakened 8.90 euros in highest tones in advance by the nested Nougat-Marzipan-Lasagne. And I didn't think I was doing this dessert creation. Especially since Marzipan appeals to me as well as outside the well-picked Christmas season. In addition, another colleague illuminated the lemon sorb 6.50 Euro, which was poured into his own Riesling wine. The last in the covenant prefers as always a cup of coffee 2.20 euros to finish its meal. In the sweet temptation of Nougatcrème and Marzipan there was nothing tasteful to show. Of course, this was nothing for diabetics, but with their fluffy texture and the fine cold-warm contrast, the Hausdessert was completely convincing. A few ripe grapes, an orange physalis and a few freshly cut pieces from the mango tried to meet some fruity freshness in two beautifully arranged "calorie bodies", which were however only to a limited extent successful. The "Nougat-Marzipan Cake" was too dominant. Nougat-Marzipan-Dessert I must confess that half of me would have been full. But somehow I managed to depress the second piece of this angry dessert. Being fathers cannot get enough calories – the impression of one or other colleagues at the table. After that it was really over. There was nothing left. At least in. Get out of here, but a few pounds felt harder. After we paid the bill, we left the farm through the front entrance. One last opportunity to take a closer look at the imposing estate. With the selection of “Bauer’s Stuben” our “Newcomer” had delivered well in the gastro quartet. Its standing can be described as successful. If it were necessary for this colleague of Böbinger Kulinar to have agreed, he would probably have passed it in honor. In the evening the outdoor feed ended. The summerly excavations under the open sky found a juicy end with the move into the Bauer's slumber screaming. Not only the culinary autumn was already in full swing, even the calendar had taken a day before. Our advanced sense of saturation and the circumstance of seasonal change prompts me to close in the reflection of this wonderful evening with a poem by Friedrich von Logau German poet and epigrammatician of the Baroque: “The spring is beautiful, but if the autumn is not, the eye would be filled, but the stomach would be empty!” Yeah."

Marco

4 /5 Reseña ★ ★ ★ ★

Bei sommerlichen Temperaturen starteten wir unsere seit langem geplante Wanderung im engsten, ja man kann schon sagen vertrautesten Kollegenkreis an einem Freitagmittag nach dem üblichen pädagogischen Wochenwahnsinn von Maikammer aus. Bewaffnet mit deftiger Wurst und gut gekühltem Weißwein ging es nach einem stärkenden Picknick zum Zeter Berghaus, wo wir fröhlich die ein oder andere Pfälzer Rieslingschorle schoppenweise vernichteten. Wir, das sind fünf Kollegen (vier Freunde und ein Präsident , die nicht nur seit mittlerweile 17 Jahren miteinander arbeiten, sondern auch auf einige gemeinsame Feierlichkeiten und erlebnisreiche Kollegiumsfahrten zurückblicken. Kurz gesagt: man kennt sich seh...

Karl-Heinrich

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 t...

Сорхагтан

1 /5 Reseña ★

Unfortunately, I haven't experienced anything yet and the very mixed commentaries make me feel more blurred.Have the restaurant recommended. the recommending was absolutely confused after my report, because it covered zero with their experiences of two months ago - so also with the new pächterns. If I read this way, it seems to be all day-form-dependent. but I don't know if I want to take the risk again...Our experiences-: 3 different appetizers and 4 mains ordered. - Waiting for an hour, then we asked. then came 10 minutes later the first course. - Ridercapacio was apparently soaked!? totally tasteless. for this it was not too good to give it - laughs and healed carpacio with nori leaves an...

Marcus

5 /5 Reseña ★ ★ ★ ★ ★

my wife and I were eating here yesterday. due to the full terrace and the almost full restaurant we have set ourselves for a long wait period. but we were taught a better one. the greeting from the kitchen came after a few minutes, the suppe and the grilled peperoni were also there soon. both tasted very good. the main dishes were very lush and also very tasty. the staff was always very friendly despite the great urge. we'll be back soon.

Lore

we were already in the restaurant old maikammer and felt very comfortable there. the food was in sufficient quantity and has tasted us very well each time. the staff is very friendly, you have a family impression immediately. we will definitely come back.

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