Da Angelo - Annweiler am Trifels

Very recommended!!! Food: 5 Service: 5 Atmosphere: 5

Good service, no long waiting time. Food and beverages like an Italian. You're welcome.

Ein Muss in Annweiler... Food: 5 Service: 5 Atmosphere: 5

5 von 5 Sternen sagt alles! Weiter so! Service: Dine in Meal type: Dinner Food: 5 Service: 5 Atmosphere: 5

This year – at least in phase – already made 1 March to the month of the month. Therefore I moved a little earlier to the beautiful sandstone rocks of the Palatinate forest as usual to climb in my favorite hob, climbing. Under the week the usual climbing rocks around Annweiler are mostly quiet. Together with my long-term climbing partner and friends schoolmates we went to the Middle Deichenwand near Wilgartswiesen on Wednesday afternoon, where we have some routes in the 6th and 7th difficulty. Up to the evening hours we hanged on narrow strips and stood on even smaller titties in the more or less inclined sandstone walls. Of course it was hungry. As an experienced climber, you know that not only coffee drink is an integral part of climbing – “Coffee after climbing you can’t drink, but coffee drink is part of climbing.” Wolfgang Güllich, German Climbing Ikone of the 80s – but also the joint dinner with the rope companion can perfectly round off a climbing day. On Wednesday the Alte Nußbaum in Schwanheim had no more common reasons. Plan B saw a locality in Annweiler. The Umoya, one of my favorite addresses in the reservoir on Trifels, had a rest day. I didn't think about the old tanning, and a carving in the golden lion seemed a little too powerful to me at the later hour. I remember visiting Da Angelo many years ago. It must have been after a climbing tour. The original ambience at the time breathed the sympathetic timeless charm of the 80s and also the pizzas were of decent quality. A short call to the Vangelista family secured us two seats in the family business, which was founded in the Annweiler Hauptstraße since 1983. The two brothers Claudio and Giuseppe Vangelista have been responsible for the 2nd generation for several years. They have entered the gastronomic heritage of their parents, Rosel and Angelo, and have missed a completely new look of the pizzeria that has come into the years. 1 I hardly dared my eyes when we entered the newly designed guest room. Compared to the past, the old traditional place was hardly recognizable. 1 Bright, open, friendly and spacious has been added to the tastefully renovated Ristorante. The crème-coloured artificial leather covers of the chairs and wall benches were adapted to the bright wall tiles in uncoated limestone look. Covered wooden beams fit into the otherwise more modern atmosphere rustic. Large-format impressions from home brought some color to the guest room, brightly illuminated by headlights and hanging lights, where about 60 people found space. 2 On the corridor to the wet rooms I landed on an idyllic terrace that would be honored for every lukewarm summer evening. In addition, a subsidiary room for companies and/or celebrations was on the right side. For thirst we ordered a liter filtered and carbonic acid added water 5 euros from the source behind the house or the ****. The blunt water was called "Trifelsperle" here, and it made its name all honor because it was later very in our glasses and the Reichsburg was not far. My colleague unloaded his beer sausage unconventionally with a bottle of herbs fresh Karlsberg Urpils 0.33l for 3.30 Euro, the famous FCK brewery of Homburg in Saarland. There were two soups in the clear appetizer offer. Both told us. My colleague chose the minestrone, while after a tomato soup it was both for 6.50 euros. The portions were absolutely good for the retrieved price. Soon we were unintentionally powdered out of the depths of our plates, because the hunger was previously reported in a vehement and intransigent way. My tomato soup had been “satured” with a real shot of cream. In my opinion, it would not have been necessary because tastefully the liquid cream use of the otherwise perfectly prepared Zuppa di Pomodoro did not bring any profit. But maybe I'm a purist who honors the lactose-free, spiced red. To the soups were a small basket with bright bread, probably kneaded from the same dough as our two pizzas, which we should take as main dishes soon to us. My Zuppa di Pomodoro My colleague praised his correspondingly tomatized vegetable soup, which scored with neat, not completely softly cooked recreational use. The rich Italo territory was a proven craft based on simple but tasty Trattoria tradition. A full-bodied appeal to the spirits of life, who had previously been left in the wall, that awakened spoons around spoons in tired rockmate. After a pleasant waiting period, our empty soup plates were replaced by two heart-coated yeast products from the pizza oven. I moved towards “Calabria”, which was delivered as a medium-sized car wheel with a diameter of 29 cm and various pig rows for now “normal” 12.50 euros. Two varieties salami sharp and normal as well as small fried minced meat sticks were finished by fresh mushrooms. Pizza Calabria Definitely not a cover for the advocates of pure round bakery, but a handmade fanal against healthy folk hunger. However, why I calculated 0.50 Euro Extra for the Paprikasalami, this was shown in the map as a standard cover... withdraws my knowledge. I noticed the little pecuniary “subjubler” only when the account in this report was more accurate. Certainly a mistake that could be solved on site without problems. My Calabria in detail My colleague made it even more embarrassing. Its large pizza “Diavola” 12 Euro was not less burdened. Peperoni, capers, olives, paprika and also a little fried hack were in an appealing arrangement on appetite-looking deft disc. In addition to the juicy recovery, it was mainly the not too thin background that could satisfy with its pleasantly fluffy texture. Not a softened, pappy load, but a kind of idealized yeast bread that fulfills its function as a luscious loose base with taste. Pizzeria divola After we had both dough flakes without really fighting – we agreed quickly: Pizzas can be found in the Da Angelo – for many years. The new design can be shared. Eternal and professional nostalgia can lean back after the amalgamation of the past days. I think the rejuvenation has done well in the traditional place. A more modern interior can also have its cosy corners. Of course we remember this friendly family company for upcoming calorie combinations after strenuous climbing tours around Annweiler, which is a recommendation.