Bellheimer Braustübl

“Go West” or “Naher East” – back to Landau or something new? The choice was left to me, so I chose something new and the Bellheimer Braustüb'l. What should be new for both of us, however, proved to be a time journey into childhood for a half of the duo that was accepted. Bellheimer Braustüb'l is located on the main road in Bellheim, parking is in the farm or, if you are lucky, right outside the door. Two three steps up and you can choose; Friends of the smoker pulls it to the right, all the others who accept smoked at dinner maximum on your plate, choose the left door. We chose the left door and found ourselves in a beautiful room with wooden floor, bright walls and matching black white photos on the company's history on the Selbigen. The tables and chairs of oak light, I now type the color absolutely harmonious to the rest of the ambience, with the tables beautifully covered with cream-colored tablecloths and dark brown napkins. In the room of the smokers, which can be seen through the wall of the window, the whole is somewhat more untouched by the wood-covered walls. We hadn't reserved ourselves despite Saturday night, but it wasn't necessary. In the right guest room a regular table on the map, on the left a table of seven eight tables occupied with a family, a short time after us came another couple. We had free space choice and were allowed to decide for a four table. If I can choose freely, I would also like to have a little more space. A short time later a service power appeared, the menus were enough for us and explained the two daily recommendations in best Dieter-Thomas Heck Manier. I still understood Burgund's roast that it was in number two about Hirschgulasch that my wife could catch up. All additions could no longer be accommodated in the set time frame for the declaration of 5-6 seconds, we have dispensed with a demand that was also due to the fact that we could no longer ask anyone because it was gone again. As fast as she had spoken. After a few minutes, in which we were able to explore the menu in peace, another service was created that asked us with a pleasant rest, whether we had already chosen and then accepted our order. This results for both operators 3, but only because we have seen the first, good, service only briefly. We ordered the Carpaccio by Black Angus Rind with planned parmesan, roasted pine nuts and Tuscan olive oil 10,80 and the velvet soup of red paprika with shrimp 5,50 . The main dish was to be Schnitzel Zigeuner Art with pommes and salad 13,80 and roasted fillet from the river pastel on Rieslingspätzle with glazed vegetables 18,50. A bright Valentine's Day wheat 0.5l 3.20 , a mineral water 0.25l 1.80 and a spice-traminer cabinet from the summer winery 0.25l 5.20. Shortly afterwards we knocked out of the kitchen, which had to be valid either for my Carpaccio and the Schnitzel. In retrospect, the Scavenger was given his treatment. The beef Carpaccio as an appetizer was not small as part, the beef tender and with good olive oil and a little balsamico. To this end roasted pine nuts, finely cut, fresh mushrooms and thinly planned parmesan. A pepper mill with black and green pepper was added to the seasoning. It was good, it even tasted my raw meat-critical woman. Nevertheless, I had somehow the subjective feeling that the plate had waited for me in the cooling area, but that did not hurt the taste. The soup, I was allowed to try a spoon, pleasant in taste, not treated with taste and color enhancers and the right, i.e. neither too thin nor too thick, consistency badly. The shrimps don't cook in the soup, that was good. For both appetizers in a brewhouse 4 . The two fillets from the river valley rode gently with a glassy core, embedded on the, as we think, self-made latency in Riesling with a pleasant acidity from the Riesling. The glazed vegetables, consisting of carrots, rose cabbage, broccoli, paprika, sugar chodes and celery well lubricated and bite resistant. All well done and well done. My two carvings were nicely thin and good, but not excessively seasoned. I can't say much about the disguise of the Blessed Ones, except that this was pleasantly cramped in some exposed places, because it was a bit drowned with the carvings in the gravy of Gypsies. The South Palatinate obviously likes sauce, but it was too much for me. The sauce after gypsy, politically uncorrected, could be expressed shorter, not in the usual red with puszta salad from the glass, but surely itself. This explains the dark shadow, but unfortunately also a slightly salty taste by reducing and using more than one day. The bites, but not dark, were served separately in a small bowl, were not delivered before serving the sauce and had the right salt note. The river zander, including the supplements, gets a 4, the carvings made with the itself, but drowned in it, slightly salty sauce a 3. power at 3 x 4 and 1 x 3 for dinner on average 3.75. The round would be unfair, so 4. The toilets transport the guest with the wall tiles and sinks to a time trip in the 80s, but the whole is clean and well maintained. Since the guest room, as far as you can judge this as a guest, was clean here 3 with cleanliness. I'm evaluating the PLV at 3. It was not particularly favorable for the offered but absolutely acceptable and 3.5 are not possible now. In the final analysis, Bellheimer Braustüb’l can recommend visiting the restaurant with the right environment.

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we had a Christmas party with about 25 people. the next room that was meant for us was very sweet. no tablecloth, empty sheet metal bushes from the kitchen with small Christmas stars on the table and a few balls on the window bench. that was it. with the heating of the room they probably only started when we came. it was unpleasant fresh in the room. Moreover, it was not necessary to reinstall the partially disassembled heat-body cladding, but rather to put it somehow inclined. so from the environment that does not bear any bill on the occasion of our visit. the 2 service personnel were more than overwhelmed, qualified staff can remember 5 drinks from which they were ordered. everything had to be called here, but really everything that came to the table was always called out. Nobody expects everyone to eat at the same time. it cannot be that all dishes were first brought with the food and then the supplements were only begun to serve. we had two groups waiting for them to eat a dish that was only lukewarm, and the others had eaten their dish almost completely until they came. then they could at least eat both warm. the power of service that one draws attention to this false conception and that only meant that it had only 2 hands, one should perhaps teach that it should take into one hand the steak plate and into the other the associated pommes. that doesn't work! the absolute hammer but was, my steak. I had ordered it in English, my two colleagues sitting opposite in different stadia. when my steak was served, I cut off the first bite that was cooked. When I had to cut my steak in the middle, I had to find that it was fried medium. my steaks and the steaks of my colleagues had the same level, although 3 different were ordered. I asked them to take my steak back and bring me one as I ordered. after one she came back and said the chief said that the steak is English. I'd rather be a raw steak. all colleagues around me confirmed that this steak is not English but indirect. I told her I don't want a raw steak, but English as I ordered it. she noticed that her boss says that this steak is English. I told her you didn't have a note from the steakbread. after one another came into power and then brought me back my sweet steak, put it to me and said that is English. I didn't want to pamper the other with a scene, the Christmas party and have eaten this now almost cold steak, with the rest of my pommes. my first came when my steak was almost eaten. the incapable of the chef, who is also the chef, can be due to the fact that he prefers to qualify and drink as often as possible on a date, instead of going right after his job, for which his client finally also pays a decent money. I have been following these people for years in his restaurants that he followed. he can really cook super. if he wants. obviously he doesn't want to be like that lately. I was now the third time in succession very disappointed about the rapidly falling level and will certainly not be in any restaurant he leads. all in all a very respectless behavior towards the customer.

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