Quizás serás redirigido
"Ambiente is not sooo beautiful. Looks like a small standard. But the food was amazingly delicious!!!"
Teléfono: +49634120013
Dirección: Industriestr. 7a, 76829 Landau In Der Pfalz, Landau in der Pfalz, Germany
Ciudad: Landau in der Pfalz
Sitio Web: https://www.raffaele-landau.de/
Martes: 11:30-14:30
Miércoles: 11:30-14:30
Jueves: 11:30-14:30
Viernes: 11:30-14:30
Sábado: 11:30-14:30
Domingo: 11:30-14:30
Platos: 114
Comodidades: 15
Categorías: 5
Reseñas: 1092
When the name “Raffaele” falls, the Landauer knows what to do, polished on pizza and pasta. The friendly Italian Raffaele Luca is now considered an old Gastro Institute in the former garrison town of the Quke. His culinary work began in 1973 in the Landauer Reiterstraße. There he operated a small Trattoria to the 90s, which was really brutal. His cabin was crowded – every evening. He is sorry to send so many guests away from the lack of space every day. The logical consequence: it has increased. He found the suitable premises in the center right next to the old department store. At the historic town hall square he moved to the upper floor of the Böcking House, whose terrace continues to be considered one of the most sought-after lodges in Landaus. Until 2016 he was there when he had to clear the square at the Luitpold statue. I don't know any other reasons. In May 2017, the restart starts in the industrial road. Where at times of the former “Green” eifrig danced, brewed and cocktails entered the Landauer Pizza Pate Don Raffaele. Evening in front of the house... In modern clinker construction, the usual suspects in the case of Italokost have since been lifted off the pan or the oven. The modern Bistroambiente Luca family does not drive an outstanding program that makes the guest too much decision-making effort, but leaves it with a thoughtful collection of old people. With courts who worked well 40 years ago, you usually do nothing wrong today. No avant-garde, but a reliable approach that weighs the regular clarinets in culinary safety. Visit 1 in September These are neither my wife nor me. And yet shortly before the birth of our daughter, she swallowed us there after a cinema visit at the end of September. It was one of these abdominal decisions in several respects that preceded a short telephone call to clarify the room conditions and that gave us – for the first time – last night in the restaurant. The back terrace was too full for us to eat under the open sky. The fact that we were almost the only guests in the beautifully designed restaurant interior had a positive influence on the table romanticism, which was also added by the Italian Schmacht Pop Hymnen from the 70s – at the latest at the “Tornerò” of I Santo California – I slept in a nostalgic way like pizza cheese. But so “an overdose of G’fühl” did not hurt a father. Tonight the daughter of Raffaele Luca, who made her really excellent and was a remarkable remote control. After picking up the table – of course the one with the best lighting conditions – we soon held the menus in our hands and ran by Raffaeles Pizza Pasta Kompenium. A bottle of San Pellegrino 0,75l for 5,30 Euro as well as a Pils in the semi-liter class 4,30 Euro found the way to our table soon. At this time we first shared the Bruschetta Calabrese 7,50 Euro, equipped with Calabresian N’duja, a really spicy ravine, and dried tomatoes to relocate with Spaghetti Diavola 13 Euro and a pizza Marinara 13.50 Euro in saturating intention. Since my wife was already a few days above her release date, she probably wanted to meet the “sache” with a sharp diet that had no prenatal consequences except a burning palate. If we had known at the time that it was only necessary for a juicy pheasant breast in the bacon coat with glazed trenvens, cream herbs and potato puree to “roll” the birth process, we would probably have gone to the Hubertushof on the same evening to Ilbesheim and not on Friday... Back to Bruschetta after „Stieflspitzeart“. Bruschetta Calabrese with N 'Duja The white bread slices painted with the Paprikawurst from the southernmost region of Italy were still warm. Even no big friend of dried tomatoes, I still leave them in this combination. Fruity acid hits sharp sharp sharpness here. A victorious, slightly roasted ciabatta disc could suffer worse after the single-headed appetizer at the table. Sharp Calabresian Bruschetta After this successful establishment, a pizza marinara filled with fresh seafood – no gums from the glass – could meet me. Poseidone's fruits consisted of Mies and Venus mussels, Baby Calamari, tubes cut into rings of Kalmar and not too small shrimps. Give me Frutti, give me Mare! A 1A sea carpet covering this beautiful yeast product. From the cover there was not the minimum to get out. Pizza Marinara Extremely juicy and with a balanced cheese tomato sauce ratio on the dough bottle, the service-oldest Padrone Landaus and his pizziolo in the kitchen did not give a palate. Only the pizza floor, which itself is quite fluffy, would have done a somewhat longer dwelling time in the oven. When we served the Collegial Club Culinaire in November, my colleagues confirmed the somewhat lax ground with their pizzas. I don't know why Raffaele gets the well maintained roundlings out of the oven so early. Together with the fresh ingredients, this was a very soft pleasure, which – the further one approached the center of the disc – became a complex matter. To presume: This remained the only small culinary lapsus this evening. The garlic spaghetti of my wife, refined with tomato cubes, ancholar paste, capers, olives, parsley and chili pepper, fell as announced very “Divola”. There was definitely no credible label speed. In the name of the devil they were worth their money! – definitely the opinion of the “hot hungry” connoisseur at the table. Spaghetti Diavola After a nice exchange with Signore Luca about the possibility of Calabresian N’Duja as a new pizza place in the repertoire, a sugary marsala in the house and the best wishes for the coming birth we left the place in well-satured satisfaction. I should have just jumped into the buttons to appreciate the evening with a corresponding review. But since this September evening at Landauer Industriestraße a lot has happened and the time after that was limited by the birth of our daughter. In addition, I have already planned the repetition, which should take place about two months later. Visit 2 in November Not too two, but, as already mentioned, with my three food friends from the group of colleagues we have welcomed Raffaele Luca in mid-November. Two of them knew that the establishment was much better than me, as they liked to come in there. And so we sat on a Tuesday night with four as almost only guests in the guest room that were illuminated by voice. We have assessed this as an effect of rapid corona numbers and associated general uncertainty. My wish for table No. 6 "the back right" was liked. Due to the photo quality alone, we have targeted this slightly brighter illuminated corner. Table 6 left behind one of the few with sufficient light for food photos That hardly anything happened this evening, the padrone disturbed much more than we did. We felt good after compulsory vaccination and checked out Luca App and looked forward to a relaxed evening in a social round. A cozy atmosphere surrounded by modern bistro furniture. It was also easy to keep on the comfortably padded chairs. Pleasant Atmo in the guest room A young lady welcomed us kindly and immediately gave out the food reading. Of course, the aspirants at the table had already pre-informed on the clearly designed homepage. One of our rounds spoke before the destruction of a burger. Another remembered the cocktails he had picked up here earlier. He was unable to revise the old tradition, even for reasons of driving without alcoholic proportion. Padrone and the name of Ristorante Raffaele Luca could not be asked long. Anecdote Reich and, in order to avoid any fluctuation from the golden gastro times of the last days, he gave the southern precursor of the old school. Charming, funny and grateful at the same time, he would have fulfilled any culinary additional desire. Even the calabresic fire sausage from the Bruschetta would have been no problem on the pizza. But after the pizza I wasn't like that. On the other hand, the recommendations he or she made were given to me. At the latest at the Linguine alla Vongole Venus Clams he convinced me. The Burgerspezi could not be released from his project. At the end of the last two other colleagues overwhelmed the Pizza Passion. But the first thirst quenching work was started before. A Caipirinha with 7,90 Euro and a Virgin edition without alcohol 7 Euro, a large bottle of San Pellegrino 5,30 Euro and a quarter Lambrusco 5,60 Euro soon settles our table top. Our first hunger offered a Bruschetta Calabrese 7,50 Euro, a small additional salad 4,10 Euro, a fish soup by type of house 7,20 Euro and a tomato soup 4,90 Euro despite paroli. I recommended the Bruschetta not to say sharply to my colleague. The Zuppa di Pesce chose the connoisseur next to me in a routined way. For me, a tomato soup was always a kind of culinary test for the general kitchen performance of Italian tasting plants. If their quality is correct, the other dishes of craftsmanship are usually produced. It tried to slam the diceed red in contemporary ceramics. With a few drops of cream, the appearance of my Zuppa di Pomodoro is somewhat more dynamic. So nix to the tomato turbine! Fine tomato sauce On the first spoon, bliss occurred. Based on an aromatic baseline with only this perfect sweet acid ratio that allows to use fully mature protagonists. There was no question that Red had been awakened at the right time to score in the cold autumn with full-bodied presence on the palate. A hint of garlic was of course not missing, while olive oil and onions took the oskar of the best side actor. But maybe it was also the famous drop of Gin that almost overrun this terrine. Overall, this was not a “gröTaZ” biggest tomato soup of all time, but definitely one of the better Pierstick cruise. So, just with a few leaks from the sea, my guy had to spoon out. Two slightly roasted slices of Ciabatta-Brot were introduced into them as suction and saturation supplements. He was also enthusiastic about his fish soup. There was no fertile seabed. Tomato soup in the sea version aka Zuppa di pesce The convinced broschettarier praised his three sharp, refined with N’Duja and inlaid dry tomatoes. Respect for him, he still had the Burger experiment in the main course. Our presidial chief, however, was clearly unimpressed by all extravagant dishes and enjoyed his almost frugal additional salad with yogurt dressing in all minds. The main process started. I just want to mention that a little less tomato sauce would not have hurt my linguine with Vongole 16 Euro. Also the noodles would have been something “older” to me. But all these were nuances that barely tasted the delicious contents of my square porcelain plate. Linguine with Venus Clams The richly dressed Sugo also knew to convince at the main course. This was not too big a surprise after the soup was prepared from the same nightshade. The shells could be quickly disposed of on an extra dish. Pleasant to see: the service thought. In addition to me, the colleague used the opportunity to get rid of the mussels from his Pizza Marinara 13.50 Euro. By the way, he was as happy with his pizza as I was about two months ago. Pizza Marinara from the colleague The simple" opinion on the table prevailed over the somewhat too bright that a 30 seconds longer stay in the oven would have caused a multiple of crispy. If so balanced hobby pizza bakers come together at a table, the analysis is easier. From the Pizza Toscana 12,30 Euro, filled with salami, cooking ham, paprika and fresh mushrooms, I was allowed to taste a piece. There was also little taste for it. Only from the texture it would have been possible to have a small sample in its required slice of Italian provenance. Tuscany And then there were also colleagues with Burger participation. His Raffaele Burger 13,40 Euro, who probably turned a quite common bungalow out of the back pocket, had to show a juicy inner life. The beef patty had left the grill with sufficiently roasted flavors. Parmaschinken, Parmigiano and Cheddar took it with a lot of taste. The Raffaele Burger was also responsible for red onions, tomatoes and rocket for the fresher moments around Patty. This seemed to be very pleasant to the passionate Burgerrechtler. Only the well-salted, benevolently portioned Pommes Frites proportion allowed him no complete consumption. Firstly, clear signs of saturation, which should bring the growing brother Bruschetta to a serious consumption at the latest by dessert. Under normal conditions, none of the players would have needed a dessert, especially because some additional cocktails had already made the round. Whether it was because of group compulsion or simply the good mood at the table, I can no longer really guess retroactively. Probably a melange of both. However, the fact that three times Tiramisu were ordered to 6,50 euros and once the Mandel Parfait 7 euros. The three Mascarpone Biskuit Quads also looked good for spoons! The Tiramisu Of course, my almond dessert, decorated with a generously distributed caramel sauce, gave no sugar. That's not good. Above all, the roast mande aroma contained in it delivered many associations to previous Kirmes requests. In the end, only the "Nappo"... But it came as it had to come. The cookie visor from a slant opposite literally gave the spoon. And having eaten this without his Venetian national dessert. He brought shame and shame over our spatula club and had to put a marsala to the house for punishment. By the way, the other two boozers at the table. In contrast to him, however, they had fulfilled their dessert task “cum laude”. It was again a really cozy evening in the best society, which also ended with a happy enigma with a good mood. I look forward to our next official “club meeting” at the beginning of December. If the infection is allowed, we will go to Neustadt. The writer searches for this joyful task and gives a taste guarantee!
Very nice ambience on the terrace and in the interior. Salad and antipasti were delicious. Pasta with salmon and Pfifferlingen very good, but also high price. The lasagna could have been a somewhat larger part. Service 1a... Too bad that the lower, really great area of the restaurant is not used... e.g. as a cocktail bar...
