Kupferkanne Inh. Patrick Wahl

Mrs and Mr Carsten1972 were again close! Firstly, because it is so beautiful, secondly, because there are such good wines, and thirdly, because there are two wonderful people who have their food point, Nolux and his companion. We were once again allowed to enjoy the privilege of being guests of Nolux in his house in Bad Sobernheim. As many people here know, there is hardly anyone near that who knows this area and its wines as well as our community colleague Nolux. So, if you can enjoy his invitation, you can be sure that an extended Christmas weekend is filled by him with wonderful hikes through the wine-growing area, fortunately he is as close to the hike as my wife and I. And that he is still building wonderful wine tastings, for example at Heiko Bamberger, these champagnes are incredibly good for me even for a sparkling wine brew! as well as here, as a white wine zombie, I am better beaten by the winery Dr. Crusius, where we had a wonderful journey with our daughter and father through the wines of the Traisener winery. Last but not least, Nolux is a true artist in culinary sense. He can't take it to cook guests so wonderfully that they think about disposing their own cooking spoon in the garbage can. Two times the grill was heated in his garden with old vines!, once for wonderful dorads, and on the second evening, PetraIO will confirm it to prepare in a pan over this fire one of the best paellas that I could taste in my life so far! A true pleasure! And because we were so pampered by the host, we had clearly signaled, the last night goes to us! Completely and totally, no contradiction tolerating! This was our thank you for extraordinarily enjoyable days! Too fast this evening had come, again the round was completed by two connoisseurs from Idar Oberstein. So on Saturday night of the Ascension weekend in 2023, after a walk we stood down the mountain to the city in front of this house. Where we would go, we did not know in advance, but I have full confidence in Nolux and had given him carte blanche. He'd find something appropriate. Actually, there is a non-improving Nolux report on our evening[here link] , but I will introduce the menu of my wife and me. In terms of ambience and, above all, wines, I refer to Nolux report, I could not formulate this better in the wine sector anyway. At the time we arrived in front of the house, a black limousine arrived and the round was complete! One hopefully sociable and enjoyable evening was nothing in the way. After that we were led to our table. The guest room was economical, almost karg furnished, so really homely it wasn't. But the view of the table and the way of covering, however, revealed that someone here was interested in good and quality hostage. We took our place. Two ladies in the service took care of the guests. First of all, the aperitif was ordered, then we took the cards in sight. We left Mr. Nahewein Nolux Ms. Carsten1972 ratified the choice and could therefore dedicate us to the dishes. The size and content of the rich menus allowed to close to a kitchen that is as little as possible on finished products. Fine, and since we were in the asparagus season, it ran out to 4 courses, which mostly devoted themselves to the seasonal vegetables. In front of the actual food, a bread basket. A not so special bright baguette and a much more enjoyable darker sourdough bread were accompanied by a salted butter and a herbal chives? Fresh cheese. This was a solid start that the two ladies served in a quite rustic way. It's used as a North German, but there's something going on in the south. There was another greeting to the bread. A vegetable quiche was served, again with the fresh cheese. Saftig was the, uninhabited and unusual that she was completely refrigerator cold. The little Happs was delicious! The table round grooved, discussing the wine card, it was quatched, laughed and tried in the sociable round. So it was the corridors that served the service sovereignly and at the right distance to each other. My wife and I started with asparagus Panna Cotta with marinated asparagus, kebel and chopped egg. Most importantly, the asparagus was cooked to the point! With bite, not too soft, suitable with a well-luged Vinaigrette. Ei and Kerbel were further complementary companions. The green salad wouldn't have needed it, but it was fresh and so it didn't bother. Now to the main component of the appetizer, the Panna Cotta. The consistency wasn't solid enough to me, maybe something went wrong when the gelling agent was dosed, I'd make it harder. But this was a perfect hit, perfectly tasted with nutmeg! Consistency somewhat improveable, not at taste. Good start to the four courses. Then a classic asparagus soup for both of us. Soups he can, cook and owner Mr. Wahl. Not only Nolux was satisfied with his Bärlauch soup, we also enjoyed our asparagus soup. It's not a witch's work if you control the cooking craft. Bowls should be there enough to stir a good sweat, a cook should also know and then can't go wrong with this soup. Soulfood, not exceptional, but very tasty! At the third gear we went separate ways, my wife went away from the asparagus to Italy. Actually, an appetizer was Mozzarella with tomatoes and rocket. I didn't try, but she raised the thumb. I was busy with a court that immediately called me reading the menu: Carsten, order me! Ragout made of white and green asparagus, napkins dumplings with herbs and with cheese congratulated. Light spring food. I'm just too often in Moravia and enjoy the dumplings there. You can't leave it as a North German. And here it was like the first gear! Tasty asparagus, cooked with bis, this time served hot with a creamy intense flour sweat. This formed the basis for the sauce sucking dumplings that bathed in it! Not exactly light food, but an unusual and very good asparagus walk. I was satisfied and very satisfied! The final crumble could just be handled. Also very tasty, but too much of the good! Well, we got a digestif served! Nevertheless, it was clear that the driving service up the mountain back to Nolux by PetraIO's husband was kindly used. Thanks for chauffing the 4 Fress-Narkotiert so comfortably home. I had already briefly addressed Mrs Wahl's service and her colleague. At first the very North German, short, short and resolute speech of our guests was uninhabited. But both sides, guests like service, approached each other emotionally over the evening and when we were then equipped with exquisite wine glasses to the highlighting ring of the evening, see Nolux, the ice was broken. Overall we had a nice evening in the copper can! Kitchen exciting vegetarian 4 gear menu and service were good! The ambience is a bit cheerful, but high quality. You can stop it and we'll be happy to come back when we're close again! It was a very nice evening!

Mrs and Mr Carsten1972 were again close! Firstly, because it is so beautiful, secondly, because there are such good wines, and thirdly, because there are two wonderful people who have their food point, Nolux and his companion. We were once again allowed to enjoy the privilege of being guests of Nolux in his house in Bad Sobernheim. As many people here know, there is hardly anyone near that who knows this area and its wines as well as our community colleague Nolux. So, if you can enjoy his invitation, you can be sure that an extended Christmas weekend is filled by him with wonderful hikes through the wine-growing area, fortunately he is as close to the hike as my wife and I. And that he is still building wonderful wine tastings, for example at Heiko Bamberger, these champagnes are incredibly good for me even for a sparkling wine brew! as well as here, as a white wine zombie, I am better beaten by the winery Dr. Crusius, where we had a wonderful journey with our daughter and father through the wines of the Traisener winery. Last but not least, Nolux is a true artist in culinary sense. He can't take it to cook guests so wonderfully that they think about disposing their own cooking spoon in the garbage can. Two times the grill was heated in his garden with old vines!, once for wonderful dorads, and on the second evening, PetraIO will confirm it to prepare in a pan over this fire one of the best paellas that I could taste in my life so far! A true pleasure! And because we were so pampered by the host, we had clearly signaled, the last night goes to us! Completely and totally, no contradiction tolerating! This was our thank you for extraordinarily enjoyable days! Too fast this evening had come, again the round was completed by two connoisseurs from Idar Oberstein. So on Saturday night of the Ascension weekend in 2023, after a walk we stood down the mountain to the city in front of this house. Where we would go, we did not know in advance, but I have full confidence in Nolux and had given him carte blanche. He'd find something appropriate. Actually, there is a non-improving Nolux report on our evening[here link] , but I will introduce the menu of my wife and me. In terms of ambience and, above all, wines, I refer to Nolux report, I could not formulate this better in the wine sector anyway. At the time we arrived in front of the house, a black limousine arrived and the round was complete! One hopefully sociable and enjoyable evening was nothing in the way. After that we were led to our table. The guest room was economical, almost karg furnished, so really homely it wasn't. But the view of the table and the way of covering, however, revealed that someone here was interested in good and quality hostage. We took our place. Two ladies in the service took care of the guests. First of all, the aperitif was ordered, then we took the cards in sight. We left Mr. Nahewein Nolux Ms. Carsten1972 ratified the choice and could therefore dedicate us to the dishes. The size and content of the rich menus allowed to close to a kitchen that is as little as possible on finished products. Fine, and since we were in the asparagus season, it ran out to 4 courses, which mostly devoted themselves to the seasonal vegetables. In front of the actual food, a bread basket. A not so special bright baguette and a much more enjoyable darker sourdough bread were accompanied by a salted butter and a herbal chives? Fresh cheese. This was a solid start that the two ladies served in a quite rustic way. It's used as a North German, but there's something going on in the south. There was another greeting to the bread. A vegetable quiche was served, again with the fresh cheese. Saftig was the, uninhabited and unusual that she was completely refrigerator cold. The little Happs was delicious! The table round grooved, discussing the wine card, it was quatched, laughed and tried in the sociable round. So it was the corridors that served the service sovereignly and at the right distance to each other. My wife and I started with asparagus Panna Cotta with marinated asparagus, kebel and chopped egg. Most importantly, the asparagus was cooked to the point! With bite, not too soft, suitable with a well-luged Vinaigrette. Ei and Kerbel were further complementary companions. The green salad wouldn't have needed it, but it was fresh and so it didn't bother. Now to the main component of the appetizer, the Panna Cotta. The consistency wasn't solid enough to me, maybe something went wrong when the gelling agent was dosed, I'd make it harder. But this was a perfect hit, perfectly tasted with nutmeg! Consistency somewhat improveable, not at taste. Good start to the four courses. Then a classic asparagus soup for both of us. Soups he can, cook and owner Mr. Wahl. Not only Nolux was satisfied with his Bärlauch soup, we also enjoyed our asparagus soup. It's not a witch's work if you control the cooking craft. Bowls should be there enough to stir a good sweat, a cook should also know and then can't go wrong with this soup. Soulfood, not exceptional, but very tasty! At the third gear we went separate ways, my wife went away from the asparagus to Italy. Actually, an appetizer was Mozzarella with tomatoes and rocket. I didn't try, but she raised the thumb. I was busy with a court that immediately called me reading the menu: Carsten, order me! Ragout made of white and green asparagus, napkins dumplings with herbs and with cheese congratulated. Light spring food. I'm just too often in Moravia and enjoy the dumplings there. You can't leave it as a North German. And here it was like the first gear! Tasty asparagus, cooked with bis, this time served hot with a creamy intense flour sweat. This formed the basis for the sauce sucking dumplings that bathed in it! Not exactly light food, but an unusual and very good asparagus walk. I was satisfied and very satisfied! The final crumble could just be handled. Also very tasty, but too much of the good! Well, we got a digestif served! Nevertheless, it was clear that the driving service up the mountain back to Nolux by PetraIO's husband was kindly used. Thanks for chauffing the 4 Fress-Narkotiert so comfortably home. I had already briefly addressed Mrs Wahl's service and her colleague. At first the very North German, short, short and resolute speech of our guests was uninhabited. But both sides, guests like service, approached each other emotionally over the evening and when we were then equipped with exquisite wine glasses to the highlighting ring of the evening, see Nolux, the ice was broken. Overall we had a nice evening in the copper can! Kitchen exciting vegetarian 4 gear menu and service were good! The ambience is a bit cheerful, but high quality. You can stop it and we'll be happy to come back when we're close again! It was a very nice evening!

Mrs and Mr Carsten1972 were again close! Firstly, because it is so beautiful, secondly, because there are such good wines, and thirdly, because there are two wonderful people who have their food point, Nolux and his companion. We were once again allowed to enjoy the privilege of being guests of Nolux in his house in Bad Sobernheim. As many people here know, there is hardly anyone near that who knows this area and its wines as well as our community colleague Nolux. So, if you can enjoy his invitation, you can be sure that an extended Christmas weekend is filled by him with wonderful hikes through the wine-growing area, fortunately he is as close to the hike as my wife and I. And that he is still building wonderful wine tastings, for example at Heiko Bamberger, these champagnes are incredibly good for me even for a sparkling wine brew! as well as here, as a white wine zombie, I am better beaten by the winery Dr. Crusius, where we had a wonderful journey with our daughter and father through the wines of the Traisener winery. Last but not least, Nolux is a true artist in culinary sense. He can't take it to cook guests so wonderfully that they think about disposing their own cooking spoon in the garbage can. Two times the grill was heated in his garden with old vines!, once for wonderful dorads, and on the second evening, PetraIO will confirm it to prepare in a pan over this fire one of the best paellas that I could taste in my life so far! A true pleasure! And because we were so pampered by the host, we had clearly signaled, the last night goes to us! Completely and totally, no contradiction tolerating! This was our thank you for extraordinarily enjoyable days! Too fast this evening had come, again the round was completed by two connoisseurs from Idar Oberstein. So on Saturday night of the Ascension weekend in 2023, after a walk we stood down the mountain to the city in front of this house. Where we would go, we did not know in advance, but I have full confidence in Nolux and had given him carte blanche. He'd find something appropriate. Actually, there is a non-improving Nolux report on our evening[here link] , but I will introduce the menu of my wife and me. In terms of ambience and, above all, wines, I refer to Nolux report, I could not formulate this better in the wine sector anyway. At the time we arrived in front of the house, a black limousine arrived and the round was complete! One hopefully sociable and enjoyable evening was nothing in the way. After that we were led to our table. The guest room was economical, almost karg furnished, so really homely it wasn't. But the view of the table and the way of covering, however, revealed that someone here was interested in good and quality hostage. We took our place. Two ladies in the service took care of the guests. First of all, the aperitif was ordered, then we took the cards in sight. We left Mr. Nahewein Nolux Ms. Carsten1972 ratified the choice and could therefore dedicate us to the dishes. The size and content of the rich menus allowed to close to a kitchen that is as little as possible on finished products. Fine, and since we were in the asparagus season, it ran out to 4 courses, which mostly devoted themselves to the seasonal vegetables. In front of the actual food, a bread basket. A not so special bright baguette and a much more enjoyable darker sourdough bread were accompanied by a salted butter and a herbal chives? Fresh cheese. This was a solid start that the two ladies served in a quite rustic way. It's used as a North German, but there's something going on in the south. There was another greeting to the bread. A vegetable quiche was served, again with the fresh cheese. Saftig was the, uninhabited and unusual that she was completely refrigerator cold. The little Happs was delicious! The table round grooved, discussing the wine card, it was quatched, laughed and tried in the sociable round. So it was the corridors that served the service sovereignly and at the right distance to each other. My wife and I started with asparagus Panna Cotta with marinated asparagus, kebel and chopped egg. Most importantly, the asparagus was cooked to the point! With bite, not too soft, suitable with a well-luged Vinaigrette. Ei and Kerbel were further complementary companions. The green salad wouldn't have needed it, but it was fresh and so it didn't bother. Now to the main component of the appetizer, the Panna Cotta. The consistency wasn't solid enough to me, maybe something went wrong when the gelling agent was dosed, I'd make it harder. But this was a perfect hit, perfectly tasted with nutmeg! Consistency somewhat improveable, not at taste. Good start to the four courses. Then a classic asparagus soup for both of us. Soups he can, cook and owner Mr. Wahl. Not only Nolux was satisfied with his Bärlauch soup, we also enjoyed our asparagus soup. It's not a witch's work if you control the cooking craft. Bowls should be there enough to stir a good sweat, a cook should also know and then can't go wrong with this soup. Soulfood, not exceptional, but very tasty! At the third gear we went separate ways, my wife went away from the asparagus to Italy. Actually, an appetizer was Mozzarella with tomatoes and rocket. I didn't try, but she raised the thumb. I was busy with a court that immediately called me reading the menu: Carsten, order me! Ragout made of white and green asparagus, napkins dumplings with herbs and with cheese congratulated. Light spring food. I'm just too often in Moravia and enjoy the dumplings there. You can't leave it as a North German. And here it was like the first gear! Tasty asparagus, cooked with bis, this time served hot with a creamy intense flour sweat. This formed the basis for the sauce sucking dumplings that bathed in it! Not exactly light food, but an unusual and very good asparagus walk. I was satisfied and very satisfied! The final crumble could just be handled. Also very tasty, but too much of the good! Well, we got a digestif served! Nevertheless, it was clear that the driving service up the mountain back to Nolux by PetraIO's husband was kindly used. Thanks for chauffing the 4 Fress-Narkotiert so comfortably home. I had already briefly addressed Mrs Wahl's service and her colleague. At first the very North German, short, short and resolute speech of our guests was uninhabited. But both sides, guests like service, approached each other emotionally over the evening and when we were then equipped with exquisite wine glasses to the highlighting ring of the evening, see Nolux, the ice was broken. Overall we had a nice evening in the copper can! Kitchen exciting vegetarian 4 gear menu and service were good! The ambience is a bit cheerful, but high quality. You can stop it and we'll be happy to come back when we're close again! It was a very nice evening!

Mrs and Mr Carsten1972 were again close! Firstly, because it is so beautiful, secondly, because there are such good wines, and thirdly, because there are two wonderful people who have their food point, Nolux and his companion. We were once again allowed to enjoy the privilege of being guests of Nolux in his house in Bad Sobernheim. As many people here know, there is hardly anyone near that who knows this area and its wines as well as our community colleague Nolux. So, if you can enjoy his invitation, you can be sure that an extended Christmas weekend is filled by him with wonderful hikes through the wine-growing area, fortunately he is as close to the hike as my wife and I. And that he is still building wonderful wine tastings, for example at Heiko Bamberger, these champagnes are incredibly good for me even for a sparkling wine brew! as well as here, as a white wine zombie, I am better beaten by the winery Dr. Crusius, where we had a wonderful journey with our daughter and father through the wines of the Traisener winery. Last but not least, Nolux is a true artist in culinary sense. He can't take it to cook guests so wonderfully that they think about disposing their own cooking spoon in the garbage can. Two times the grill was heated in his garden with old vines!, once for wonderful dorads, and on the second evening, PetraIO will confirm it to prepare in a pan over this fire one of the best paellas that I could taste in my life so far! A true pleasure! And because we were so pampered by the host, we had clearly signaled, the last night goes to us! Completely and totally, no contradiction tolerating! This was our thank you for extraordinarily enjoyable days! Too fast this evening had come, again the round was completed by two connoisseurs from Idar Oberstein. So on Saturday night of the Ascension weekend in 2023, after a walk we stood down the mountain to the city in front of this house. Where we would go, we did not know in advance, but I have full confidence in Nolux and had given him carte blanche. He'd find something appropriate. Actually, there is a non-improving Nolux report on our evening[here link] , but I will introduce the menu of my wife and me. In terms of ambience and, above all, wines, I refer to Nolux report, I could not formulate this better in the wine sector anyway. At the time we arrived in front of the house, a black limousine arrived and the round was complete! One hopefully sociable and enjoyable evening was nothing in the way. After that we were led to our table. The guest room was economical, almost karg furnished, so really homely it wasn't. But the view of the table and the way of covering, however, revealed that someone here was interested in good and quality hostage. We took our place. Two ladies in the service took care of the guests. First of all, the aperitif was ordered, then we took the cards in sight. We left Mr. Nahewein Nolux Ms. Carsten1972 ratified the choice and could therefore dedicate us to the dishes. The size and content of the rich menus allowed to close to a kitchen that is as little as possible on finished products. Fine, and since we were in the asparagus season, it ran out to 4 courses, which mostly devoted themselves to the seasonal vegetables. In front of the actual food, a bread basket. A not so special bright baguette and a much more enjoyable darker sourdough bread were accompanied by a salted butter and a herbal chives? Fresh cheese. This was a solid start that the two ladies served in a quite rustic way. It's used as a North German, but there's something going on in the south. There was another greeting to the bread. A vegetable quiche was served, again with the fresh cheese. Saftig was the, uninhabited and unusual that she was completely refrigerator cold. The little Happs was delicious! The table round grooved, discussing the wine card, it was quatched, laughed and tried in the sociable round. So it was the corridors that served the service sovereignly and at the right distance to each other. My wife and I started with asparagus Panna Cotta with marinated asparagus, kebel and chopped egg. Most importantly, the asparagus was cooked to the point! With bite, not too soft, suitable with a well-luged Vinaigrette. Ei and Kerbel were further complementary companions. The green salad wouldn't have needed it, but it was fresh and so it didn't bother. Now to the main component of the appetizer, the Panna Cotta. The consistency wasn't solid enough to me, maybe something went wrong when the gelling agent was dosed, I'd make it harder. But this was a perfect hit, perfectly tasted with nutmeg! Consistency somewhat improveable, not at taste. Good start to the four courses. Then a classic asparagus soup for both of us. Soups he can, cook and owner Mr. Wahl. Not only Nolux was satisfied with his Bärlauch soup, we also enjoyed our asparagus soup. It's not a witch's work if you control the cooking craft. Bowls should be there enough to stir a good sweat, a cook should also know and then can't go wrong with this soup. Soulfood, not exceptional, but very tasty! At the third gear we went separate ways, my wife went away from the asparagus to Italy. Actually, an appetizer was Mozzarella with tomatoes and rocket. I didn't try, but she raised the thumb. I was busy with a court that immediately called me reading the menu: Carsten, order me! Ragout made of white and green asparagus, napkins dumplings with herbs and with cheese congratulated. Light spring food. I'm just too often in Moravia and enjoy the dumplings there. You can't leave it as a North German. And here it was like the first gear! Tasty asparagus, cooked with bis, this time served hot with a creamy intense flour sweat. This formed the basis for the sauce sucking dumplings that bathed in it! Not exactly light food, but an unusual and very good asparagus walk. I was satisfied and very satisfied! The final crumble could just be handled. Also very tasty, but too much of the good! Well, we got a digestif served! Nevertheless, it was clear that the driving service up the mountain back to Nolux by PetraIO's husband was kindly used. Thanks for chauffing the 4 Fress-Narkotiert so comfortably home. I had already briefly addressed Mrs Wahl's service and her colleague. At first the very North German, short, short and resolute speech of our guests was uninhabited. But both sides, guests like service, approached each other emotionally over the evening and when we were then equipped with exquisite wine glasses to the highlighting ring of the evening, see Nolux, the ice was broken. Overall we had a nice evening in the copper can! Kitchen exciting vegetarian 4 gear menu and service were good! The ambience is a bit cheerful, but high quality. You can stop it and we'll be happy to come back when we're close again! It was a very nice evening!

Mrs and Mr Carsten1972 were again close! Firstly, because it is so beautiful, secondly, because there are such good wines, and thirdly, because there are two wonderful people who have their food point, Nolux and his companion. We were once again allowed to enjoy the privilege of being guests of Nolux in his house in Bad Sobernheim. As many people here know, there is hardly anyone near that who knows this area and its wines as well as our community colleague Nolux. So, if you can enjoy his invitation, you can be sure that an extended Christmas weekend is filled by him with wonderful hikes through the wine-growing area, fortunately he is as close to the hike as my wife and I. And that he is still building wonderful wine tastings, for example at Heiko Bamberger, these champagnes are incredibly good for me even for a sparkling wine brew! as well as here, as a white wine zombie, I am better beaten by the winery Dr. Crusius, where we had a wonderful journey with our daughter and father through the wines of the Traisener winery. Last but not least, Nolux is a true artist in culinary sense. He can't take it to cook guests so wonderfully that they think about disposing their own cooking spoon in the garbage can. Two times the grill was heated in his garden with old vines!, once for wonderful dorads, and on the second evening, PetraIO will confirm it to prepare in a pan over this fire one of the best paellas that I could taste in my life so far! A true pleasure! And because we were so pampered by the host, we had clearly signaled, the last night goes to us! Completely and totally, no contradiction tolerating! This was our thank you for extraordinarily enjoyable days! Too fast this evening had come, again the round was completed by two connoisseurs from Idar Oberstein. So on Saturday night of the Ascension weekend in 2023, after a walk we stood down the mountain to the city in front of this house. Where we would go, we did not know in advance, but I have full confidence in Nolux and had given him carte blanche. He'd find something appropriate. Actually, there is a non-improving Nolux report on our evening[here link] , but I will introduce the menu of my wife and me. In terms of ambience and, above all, wines, I refer to Nolux report, I could not formulate this better in the wine sector anyway. At the time we arrived in front of the house, a black limousine arrived and the round was complete! One hopefully sociable and enjoyable evening was nothing in the way. After that we were led to our table. The guest room was economical, almost karg furnished, so really homely it wasn't. But the view of the table and the way of covering, however, revealed that someone here was interested in good and quality hostage. We took our place. Two ladies in the service took care of the guests. First of all, the aperitif was ordered, then we took the cards in sight. We left Mr. Nahewein Nolux Ms. Carsten1972 ratified the choice and could therefore dedicate us to the dishes. The size and content of the rich menus allowed to close to a kitchen that is as little as possible on finished products. Fine, and since we were in the asparagus season, it ran out to 4 courses, which mostly devoted themselves to the seasonal vegetables. In front of the actual food, a bread basket. A not so special bright baguette and a much more enjoyable darker sourdough bread were accompanied by a salted butter and a herbal chives? Fresh cheese. This was a solid start that the two ladies served in a quite rustic way. It's used as a North German, but there's something going on in the south. There was another greeting to the bread. A vegetable quiche was served, again with the fresh cheese. Saftig was the, uninhabited and unusual that she was completely refrigerator cold. The little Happs was delicious! The table round grooved, discussing the wine card, it was quatched, laughed and tried in the sociable round. So it was the corridors that served the service sovereignly and at the right distance to each other. My wife and I started with asparagus Panna Cotta with marinated asparagus, kebel and chopped egg. Most importantly, the asparagus was cooked to the point! With bite, not too soft, suitable with a well-luged Vinaigrette. Ei and Kerbel were further complementary companions. The green salad wouldn't have needed it, but it was fresh and so it didn't bother. Now to the main component of the appetizer, the Panna Cotta. The consistency wasn't solid enough to me, maybe something went wrong when the gelling agent was dosed, I'd make it harder. But this was a perfect hit, perfectly tasted with nutmeg! Consistency somewhat improveable, not at taste. Good start to the four courses. Then a classic asparagus soup for both of us. Soups he can, cook and owner Mr. Wahl. Not only Nolux was satisfied with his Bärlauch soup, we also enjoyed our asparagus soup. It's not a witch's work if you control the cooking craft. Bowls should be there enough to stir a good sweat, a cook should also know and then can't go wrong with this soup. Soulfood, not exceptional, but very tasty! At the third gear we went separate ways, my wife went away from the asparagus to Italy. Actually, an appetizer was Mozzarella with tomatoes and rocket. I didn't try, but she raised the thumb. I was busy with a court that immediately called me reading the menu: Carsten, order me! Ragout made of white and green asparagus, napkins dumplings with herbs and with cheese congratulated. Light spring food. I'm just too often in Moravia and enjoy the dumplings there. You can't leave it as a North German. And here it was like the first gear! Tasty asparagus, cooked with bis, this time served hot with a creamy intense flour sweat. This formed the basis for the sauce sucking dumplings that bathed in it! Not exactly light food, but an unusual and very good asparagus walk. I was satisfied and very satisfied! The final crumble could just be handled. Also very tasty, but too much of the good! Well, we got a digestif served! Nevertheless, it was clear that the driving service up the mountain back to Nolux by PetraIO's husband was kindly used. Thanks for chauffing the 4 Fress-Narkotiert so comfortably home. I had already briefly addressed Mrs Wahl's service and her colleague. At first the very North German, short, short and resolute speech of our guests was uninhabited. But both sides, guests like service, approached each other emotionally over the evening and when we were then equipped with exquisite wine glasses to the highlighting ring of the evening, see Nolux, the ice was broken. Overall we had a nice evening in the copper can! Kitchen exciting vegetarian 4 gear menu and service were good! The ambience is a bit cheerful, but high quality. You can stop it and we'll be happy to come back when we're close again! It was a very nice evening!