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Feedback gevenPapa wished for a family dinner at the Parkhotel for the 78th birthday. He always feels very comfortable here. The house is wheelchair accessible, an important point for excursions with it as “roll chair pilots”. Especially the bistro, with a lot of dark wood, he likes. Bistro is also deeply stacked in the beautiful and harmonious furnishings. I reserved early by phone, with the indication that I take the table decoration myself. Papa, former hunter, gave clear instructions (as always : “Sag the park hotel, they should make me a fir on the table”. Well, for only 7 people, I didn't want to raise this task to the Parkhotel and I like to do that. So for me, just a little bit before. Two employees set up our table with strengthened table cloths and fabric napkins. This is not common in the bistro and I found it very attentive to the occasion so beautiful to cover. I quickly added the “Försterdeko”. Reinforced cotton, centrally own table decoration. Shortly afterwards we met with the family and wheelchair taxi. A young employee, according to Mrs Lisa Mayer, warmly welcomed us. Over the whole lunch she was responsible for us, with her we were lucky. Nice, well-trained and attentive she was full of things. The maps (Bistro and restaurant maps were handed over. Little later the drinks were taken. Large bottle of mineral water, 0.75 l € 5,00 Kirner Pils from the barrel, 0.3 l € 2.50. Alcohol-free, 0.33 l € 2.50. Paulaner alcohol-free and dark, 0.5l € 3.80. Riesling dry, 0.2 l € 4.20. Like almost everywhere in Idar Oberstein, the regional speciality “Spießbratengerichte vom Offenholzgrill” is also offered here. The pork fillet (250 gr. with oven potato, sour cream and salad plate made €18.50 four times the race. In part, the kiln potatoes were exchanged in Pommes. My brother decided once again for two filled lumps with rag bacon sauce € 8.50. Also a regional speciality. My aunt and I chose from the restaurant menu the homemade ribbon noodles with leaf spinach, tomatoes and mozzarella € 15.00. In the bistro, there is usually no kitchen breakfast. But here too we were surprised, probably due to the occasion, with fresh bread, olive oil and thinly sliced parmas ham. The generous portion bridged the waiting time very well. Premixed salads were served. Bunter salad plate A colourful diverse plate. Leaf salads and raw food mixed, first-class dressing. The salad was very praised by everyone. We were also very satisfied with all the main foods. They were served hot on preheated plates. The pork fillet butterfly and fried to the point, in still slightly pink, served cut. The spit roast dishes are simply a number smaller and finer than in the typical spit roast restaurants. For this, meat quality is significantly better, last class instead of mass. The pommes nice crispy, the oven potato cooked in the bowl with good aroma. My brother was very happy with his knocks (photo from a previous visit to the Bistro main page again. Apples were also served. The band noodles perfectly al dente. A good portion in the deep plate. Tomato and leaf spinach There were still stripes of dried tomatoes to the freshly seasoned cocktail tomatoes. This gave the court an additional good apron. With espresso and coffee we had the cosy lunch and were warmly approved by Mrs Mayer. On the first Christmas day we are back to our guest, we would be happy to meet them again. And perhaps the chef Mr. Manzi, because despite some visits to the park hotel, we could not get to know him so far. Restaurant and toilets are perfectly clean and well maintained.
Wine and food – Park Hotel Idar Oberstein Expect and drink wine... Patience is not the strength of some people here... What a comment... well. I care about the courage. Originally it was not planned to bring this evening to the “paper” in November 2016. Even if I had taken pictures of two critics in the evening... I wrote an evaluation about the Parkhotel and there is also a report about this type of event, that is, "wine and food". The public ad (departure of the Rheinzeitung had invited. In cooperation with the Parkhotel Idar Oberstein (in person from chef Renato Manzi and a regionally highly respected oenologist). This is exactly what it has been a thorn in the eye for a long time, how deep the combination of wine and food is treated. Certainly the quality of the wines offered has improved and also the selection, but too often are the young wines, and the dry wines opened on the map. The range of bottles is usually better, but how many drink a whole bottle or another? The guest is often alone. And only the least have the best restaurants Sommeliers who appreciate it to recommend the right wines... This is why an event is really good for gastronomy. This time the Parkhotel Idar Oberstein was the venue. Local Matador PetraIO showed less interest to accompany us on the basis of the previously unknown menu. Nevertheless, 70 people found in the two rooms of the “Manzis Restaurant” chef Renato Manzi had cooked a Michelin star several times in the past, and this naturally robs the expectations of food somewhat higher. The parking lot on site was not all occupied. At Hotel Bistro you will find the main entrance, then left, then right and you will be in the restaurant. A typical hotel restaurant with carpet, large curtains, golden window handles and crystal lights and stucco on the ceiling. Since our last visit in 2015, nothing has changed. We were kindly received and the jackets were removed. In the room, then greeted by the oenologist and moderator, you know and sit on the same table. Right on the heating. And the ball... The table is beautifully covered with white fabric table cloth, three wine glasses and a water glass. The guest understands. Work equipment Rich cutlery was already covered as well as a proper fabric nipple. There was even room for two tealights and a dish with bread knife was already finished. We hardly sat, we were asked for water. Unfortunately, an ice-cold Aqua Panna came first, although we ordered “frizzante”. The other watermen were from the San Pellegrino variety. Yes, the service. It was overloaded this night. What can't be. It was clear how many people will be there, there was the same food everywhere. You need to organize something else and not leave every waiter at every table. (I think there were seven or eight service personnel in the meantime orders were also forgotten. Well, it took a while until it became official. Some were perhaps too long, Pils and Sekt were ordered as if there was nothing else tonight. You've been drinking for a long time. After verbal introductions and the “game rules” it could soon begin. The purpose and purpose of the evening was to notice how different wines affect the enjoyment of food. Sounds easier than it is. Of the three wines, only one was harmonized with the food. The other two could press the court here and there in a wrong direction... But first there were two varieties of delicious bread, with butter and olive oil and salt. And then there was a nice greeting from the kitchen before the actual entry into the evening... Greeting from the kitchen Suhi with beef on carrots pure Sah, and it was. A kind of sushi on carrot puree that was very intense and not better to make. The exterior of the role (was it an alga leaf? He had no sushi yet and was sharp at the same time. The rice had a compact consistency, still light bite and was tasty. The inside was not a tuna, but a piece of beef, I guess back. Unfortunately, his taste was not so valid. But a good, successful start. 4* Then it should go. The first three wines were presented. In each case about 0.1 liter in each glass, in each case on a differently colored coaster, in order to avoid confusion. But that was quite long, the coordination between the service personnel was sought in vain. Sous Chef came from the kitchen to explain the food briefly. This then repeated before each walk, even the fact that he explains, although the oenologist still presents in his back (in the adjoining room the wines present to the guests. Like I said. The processes were not unanimous and probably not discussed before. 2015 Riesling Kabinett – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach rassiger, acid-treated Riesling with large fruit 2015er Riesling Spätlese – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach round, full Riesling, exotic and long 2015 Riesling Spätlese – semi-dry state winery Bad Kreuznach could no longer enjoy, melt with me The fish is excellently cooked, very juicy, discreet but sufficiently seasoned. The gnocchi was very small, but so wonderfully suited for the dish. They were fluffy and compact at the same time and perfectly absorbs the creamy and intense lobster sauce. The vegetables consisted of striped Kaiser snails, dried tomatoes and small white beans. It is very sweaty and tasty. A round dish that tasted wonderfully with the half-dry Riesling that even produced one or other flavors. On the other hand, dry wines were more bitter in taste or acidity. For food 5* Since there were no pourers on the tables and the ladies had not always distorted all the wines, the remains were often divided among the men present at the table. Even after the first walk it was clear that it will be an exhausting evening; due to delayed maintenance, the evening went to length. The bets have already been completed as to whether the main course would be served before midnight. During the evening, however, routine should come into the matter and it works better and better. As we walked through the first gear, the last were only at the beginning. With clearly warmed wines... 2015 Weissburgunder – dry Near winery Bamberger, Meddersheim Licht, fresh apple aromas, around 2015 Grauburgunder „S“ dry Meddersheimer Rheingrafenberg Weingut Bamberger, Meddersheim clear wooden aromas, sweet-working, wide, fat 2014 Rieslingunder – fine-hearted Essen Monzinger Frühlingsbiscuits Weingut Bambergermund Champignon – cream soup with semmelknödel Champignon cream soup In the soup cup you did not see much as cream and a few slices. The soup itself is very tasty, strong mushroom flavor and perfectly seasoned. The Semmelknödel had been cut into slices, found two pieces in my cup. Good dish, the wines had a little trouble. If the soup had been tasted more powerful, the angry Grauburgunder would have won the game. So the ripe fine-hearted Riesling could score a little less. On the other hand I would like to drink on a summer evening on the Terasse Solo, went completely against the soup. There was nothing to do. The soup is worth 4.5*. The servicemen slowly got the handles. After each meal the oenologist began to ask the guests for their experiences and favorites. He himself explained the effects of individual wines. And yet there were different opinions. But most of them covered with the judgement of the professional. Some seem to think new, others were mainly with good food or ordered other bottles of champagne or beer. To the long times between... But it should continue with around 3: 2015 Riesling – dry seam – “from the green slate” winery Weber, mineral of Monzingen, splashy and Savory. 2013 Riesling, Spätlese – trocken Monzinger Halenberg Weingut Weber, Monzingen gereifte Weingut, sees sweet but still very fresh 2015 Riesling, Spätlese – semi-dry Monzinger spring cookies Weingut Weber, Monzingen rich, broad, well-integrated acidity Also here it was the young, crisp Riesling, who immediately delighted me. But for dinner? Poularde in coconut with ravioli and rice cream poularde with coconut and rice cream. A tranche of juicy, tasty chicken breast in a fine sauce, which however only reminded a little of coconut. The rice cream, another sauce could be better. The Raviolio was filled with a farce of pulp, delicious and unfortunately too little... The two claws also brought life and variety to the court. Here too, 4.5*. Of the wines, the semi-dry laternte was able to resist the victory, although closely followed by the ripe dry laternte. The young, crunchy Riesling came to an unharmonic and bitter effect. At the latest here, most here in the room (apart from the blooming celebrations should worry about what the wrong wine can have for food for effects. Not only that the wine or even the food can completely change its character, no, in the step further it can even turn to the winemakers, the bad wines are testified, although these are absolutely good. On the other hand, the kitchen can be a knit. So if you like good wine for a good meal, you should dare the game and risk new, even if you don't want to imagine the... But further in the program approached the main course. Were always wines of a winery served before the courses (I found good so that the “bad” wines do not roll on the winery, was now mixed among the three. I must mention that all these were not wines on the menu of the restaurant, but the oenologist... 2015er Weissburgunder – classic Nahe Staatsweingut Bad Kreuznach fresh, nutty, lively and full-bodied 2013 Riesling – dry Meddersheimer Altenberg Weingut Bamberger, Meddersheim matures, very long and rich 2013 Riesling, Weinlese – half This was once a piece of meat. Optic perfectly fried with beautiful roasted flavors. But unfortunately most of them were not cooked far enough. Rare as a medium. I didn't do that, but that was definitely not desired. I still liked it. A fine calf. The root vegetables consisted of various beet, carrot and cabbage. All crisp, well tasted and glazed with a light cream sauce. The puree was very creamy, probably had also seen a lot of butter and cream, and the jus was the crowning I piece. A fine essence that was cooked for a long time. As decoration there was a potato chip and a fried cherry tomato. Too bad the calf was not perfectly cooked. Only 4.5* Most would have expected a red here, also preferred (I am also secret. It must be said, however, that the ripe dry Riesling was best clear with the dish and the vegetables could simply raise tastefully. Don't miss the red one. The official part was terminated. In the rear corner there was another round of pilgrims to wash. I had to go to the toilet and go to the cellar. Nothing has changed here for the last visit, all tipp topp! Unfortunately no dessert was included in the menu (including wine at 69€). But I was after Sweet after the busy evening. So I let the Maitre dance to offer me the elections. I then chose something chocolate lady, the exact word I don't know anymore, and it cost the 9€... Delicious dessert The core is the stratified chocolate nugate, which is cut with blueberries as topping. Add an ice cream (no more idea what it was a few berries and chocolate crumbs as a basis on a yellow fruit level. Only so much, I was finished and cleaned it without the lady to offer only one spoon, unfortunately.... She had fun with an espresso. After all, we're out of the restaurant before midnight. The mother-in-law drove us home. The evening was successful. Conclusion: The conclusion of drinking and eating is learned! As for the matter, it was a very successful evening. The food is very good, although some small things slip through here. Still 5* for the offer. Unfortunately, the service had something to fight tonight, the organization just didn't agree and there were delays. 3* The ambience is still too old and difficult for me. The hand must be created here soon. 3.5* There was no cleanliness this time. Everything's perfect. 5* The PLV insurmountable tonight. Wines and foods (except dessert for 69 €, in quality not to beat. This kind of gastronomy I would take back at any time and is absolutely recommended! P.S.: The hope of one or the other here is now fulfilled; 5 – absolutely again! (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – definitely back to the kitchen trip
Wine and food – Park Hotel Idar Oberstein Expect and drink wine... Patience is not the strength of some people here... What a comment... well. I care about the courage. Originally it was not planned to bring this evening to the “paper” in November 2016. Even if I had taken pictures of two critics in the evening... I wrote an evaluation about the Parkhotel and there is also a report about this type of event, that is, "wine and food". The public ad (departure of the Rheinzeitung had invited. In cooperation with the Parkhotel Idar Oberstein (in person from chef Renato Manzi and a regionally highly respected oenologist). This is exactly what it has been a thorn in the eye for a long time, how deep the combination of wine and food is treated. Certainly the quality of the wines offered has improved and also the selection, but too often are the young wines, and the dry wines opened on the map. The range of bottles is usually better, but how many drink a whole bottle or another? The guest is often alone. And only the least have the best restaurants Sommeliers who appreciate it to recommend the right wines... This is why an event is really good for gastronomy. This time the Parkhotel Idar Oberstein was the venue. Local Matador PetraIO showed less interest to accompany us on the basis of the previously unknown menu. Nevertheless, 70 people found in the two rooms of the “Manzis Restaurant” chef Renato Manzi had cooked a Michelin star several times in the past, and this naturally robs the expectations of food somewhat higher. The parking lot on site was not all occupied. At Hotel Bistro you will find the main entrance, then left, then right and you will be in the restaurant. A typical hotel restaurant with carpet, large curtains, golden window handles and crystal lights and stucco on the ceiling. Since our last visit in 2015, nothing has changed. We were kindly received and the jackets were removed. In the room, then greeted by the oenologist and moderator, you know and sit on the same table. Right on the heating. And the ball... The table is beautifully covered with white fabric table cloth, three wine glasses and a water glass. The guest understands. Work equipment Rich cutlery was already covered as well as a proper fabric nipple. There was even room for two tealights and a dish with bread knife was already finished. We hardly sat, we were asked for water. Unfortunately, an ice-cold Aqua Panna came first, although we ordered “frizzante”. The other watermen were from the San Pellegrino variety. Yes, the service. It was overloaded this night. What can't be. It was clear how many people will be there, there was the same food everywhere. You need to organize something else and not leave every waiter at every table. (I think there were seven or eight service personnel in the meantime orders were also forgotten. Well, it took a while until it became official. Some were perhaps too long, Pils and Sekt were ordered as if there was nothing else tonight. You've been drinking for a long time. After verbal introductions and the “game rules” it could soon begin. The purpose and purpose of the evening was to notice how different wines affect the enjoyment of food. Sounds easier than it is. Of the three wines, only one was harmonized with the food. The other two could press the court here and there in a wrong direction... But first there were two varieties of delicious bread, with butter and olive oil and salt. And then there was a nice greeting from the kitchen before the actual entry into the evening... Greeting from the kitchen Suhi with beef on carrots pure Sah, and it was. A kind of sushi on carrot puree that was very intense and not better to make. The exterior of the role (was it an alga leaf? He had no sushi yet and was sharp at the same time. The rice had a compact consistency, still light bite and was tasty. The inside was not a tuna, but a piece of beef, I guess back. Unfortunately, his taste was not so valid. But a good, successful start. 4* Then it should go. The first three wines were presented. In each case about 0.1 liter in each glass, in each case on a differently colored coaster, in order to avoid confusion. But that was quite long, the coordination between the service personnel was sought in vain. Sous Chef came from the kitchen to explain the food briefly. This then repeated before each walk, even the fact that he explains, although the oenologist still presents in his back (in the adjoining room the wines present to the guests. Like I said. The processes were not unanimous and probably not discussed before. 2015 Riesling Kabinett – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach rassiger, acid-treated Riesling with large fruit 2015er Riesling Spätlese – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach round, full Riesling, exotic and long 2015 Riesling Spätlese – semi-dry state winery Bad Kreuznach could no longer enjoy, melt with me The fish is excellently cooked, very juicy, discreet but sufficiently seasoned. The gnocchi was very small, but so wonderfully suited for the dish. They were fluffy and compact at the same time and perfectly absorbs the creamy and intense lobster sauce. The vegetables consisted of striped Kaiser snails, dried tomatoes and small white beans. It is very sweaty and tasty. A round dish that tasted wonderfully with the half-dry Riesling that even produced one or other flavors. On the other hand, dry wines were more bitter in taste or acidity. For food 5* Since there were no pourers on the tables and the ladies had not always distorted all the wines, the remains were often divided among the men present at the table. Even after the first walk it was clear that it will be an exhausting evening; due to delayed maintenance, the evening went to length. The bets have already been completed as to whether the main course would be served before midnight. During the evening, however, routine should come into the matter and it works better and better. As we walked through the first gear, the last were only at the beginning. With clearly warmed wines... 2015 Weissburgunder – dry Near winery Bamberger, Meddersheim Licht, fresh apple aromas, around 2015 Grauburgunder „S“ dry Meddersheimer Rheingrafenberg Weingut Bamberger, Meddersheim clear wooden aromas, sweet-working, wide, fat 2014 Rieslingunder – fine-hearted Essen Monzinger Frühlingsbiscuits Weingut Bambergermund Champignon – cream soup with semmelknödel Champignon cream soup In the soup cup you did not see much as cream and a few slices. The soup itself is very tasty, strong mushroom flavor and perfectly seasoned. The Semmelknödel had been cut into slices, found two pieces in my cup. Good dish, the wines had a little trouble. If the soup had been tasted more powerful, the angry Grauburgunder would have won the game. So the ripe fine-hearted Riesling could score a little less. On the other hand I would like to drink on a summer evening on the Terasse Solo, went completely against the soup. There was nothing to do. The soup is worth 4.5*. The servicemen slowly got the handles. After each meal the oenologist began to ask the guests for their experiences and favorites. He himself explained the effects of individual wines. And yet there were different opinions. But most of them covered with the judgement of the professional. Some seem to think new, others were mainly with good food or ordered other bottles of champagne or beer. To the long times between... But it should continue with around 3: 2015 Riesling – dry seam – “from the green slate” winery Weber, mineral of Monzingen, splashy and Savory. 2013 Riesling, Spätlese – trocken Monzinger Halenberg Weingut Weber, Monzingen gereifte Weingut, sees sweet but still very fresh 2015 Riesling, Spätlese – semi-dry Monzinger spring cookies Weingut Weber, Monzingen rich, broad, well-integrated acidity Also here it was the young, crisp Riesling, who immediately delighted me. But for dinner? Poularde in coconut with ravioli and rice cream poularde with coconut and rice cream. A tranche of juicy, tasty chicken breast in a fine sauce, which however only reminded a little of coconut. The rice cream, another sauce could be better. The Raviolio was filled with a farce of pulp, delicious and unfortunately too little... The two claws also brought life and variety to the court. Here too, 4.5*. Of the wines, the semi-dry laternte was able to resist the victory, although closely followed by the ripe dry laternte. The young, crunchy Riesling came to an unharmonic and bitter effect. At the latest here, most here in the room (apart from the blooming celebrations should worry about what the wrong wine can have for food for effects. Not only that the wine or even the food can completely change its character, no, in the step further it can even turn to the winemakers, the bad wines are testified, although these are absolutely good. On the other hand, the kitchen can be a knit. So if you like good wine for a good meal, you should dare the game and risk new, even if you don't want to imagine the... But further in the program approached the main course. Were always wines of a winery served before the courses (I found good so that the “bad” wines do not roll on the winery, was now mixed among the three. I must mention that all these were not wines on the menu of the restaurant, but the oenologist... 2015er Weissburgunder – classic Nahe Staatsweingut Bad Kreuznach fresh, nutty, lively and full-bodied 2013 Riesling – dry Meddersheimer Altenberg Weingut Bamberger, Meddersheim matures, very long and rich 2013 Riesling, Weinlese – half This was once a piece of meat. Optic perfectly fried with beautiful roasted flavors. But unfortunately most of them were not cooked far enough. Rare as a medium. I didn't do that, but that was definitely not desired. I still liked it. A fine calf. The root vegetables consisted of various beet, carrot and cabbage. All crisp, well tasted and glazed with a light cream sauce. The puree was very creamy, probably had also seen a lot of butter and cream, and the jus was the crowning I piece. A fine essence that was cooked for a long time. As decoration there was a potato chip and a fried cherry tomato. Too bad the calf was not perfectly cooked. Only 4.5* Most would have expected a red here, also preferred (I am also secret. It must be said, however, that the ripe dry Riesling was best clear with the dish and the vegetables could simply raise tastefully. Don't miss the red one. The official part was terminated. In the rear corner there was another round of pilgrims to wash. I had to go to the toilet and go to the cellar. Nothing has changed here for the last visit, all tipp topp! Unfortunately no dessert was included in the menu (including wine at 69€). But I was after Sweet after the busy evening. So I let the Maitre dance to offer me the elections. I then chose something chocolate lady, the exact word I don't know anymore, and it cost the 9€... Delicious dessert The core is the stratified chocolate nugate, which is cut with blueberries as topping. Add an ice cream (no more idea what it was a few berries and chocolate crumbs as a basis on a yellow fruit level. Only so much, I was finished and cleaned it without the lady to offer only one spoon, unfortunately.... She had fun with an espresso. After all, we're out of the restaurant before midnight. The mother-in-law drove us home. The evening was successful. Conclusion: The conclusion of drinking and eating is learned! As for the matter, it was a very successful evening. The food is very good, although some small things slip through here. Still 5* for the offer. Unfortunately, the service had something to fight tonight, the organization just didn't agree and there were delays. 3* The ambience is still too old and difficult for me. The hand must be created here soon. 3.5* There was no cleanliness this time. Everything's perfect. 5* The PLV insurmountable tonight. Wines and foods (except dessert for 69 €, in quality not to beat. This kind of gastronomy I would take back at any time and is absolutely recommended! P.S.: The hope of one or the other here is now fulfilled; 5 – absolutely again! (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – definitely back to the kitchen trip
Wine and food – Park Hotel Idar Oberstein Expect and drink wine... Patience is not the strength of some people here... What a comment... well. I care about the courage. Originally it was not planned to bring this evening to the “paper” in November 2016. Even if I had taken pictures of two critics in the evening... I wrote an evaluation about the Parkhotel and there is also a report about this type of event, that is, "wine and food". The public ad (departure of the Rheinzeitung had invited. In cooperation with the Parkhotel Idar Oberstein (in person from chef Renato Manzi and a regionally highly respected oenologist). This is exactly what it has been a thorn in the eye for a long time, how deep the combination of wine and food is treated. Certainly the quality of the wines offered has improved and also the selection, but too often are the young wines, and the dry wines opened on the map. The range of bottles is usually better, but how many drink a whole bottle or another? The guest is often alone. And only the least have the best restaurants Sommeliers who appreciate it to recommend the right wines... This is why an event is really good for gastronomy. This time the Parkhotel Idar Oberstein was the venue. Local Matador PetraIO showed less interest to accompany us on the basis of the previously unknown menu. Nevertheless, 70 people found in the two rooms of the “Manzis Restaurant” chef Renato Manzi had cooked a Michelin star several times in the past, and this naturally robs the expectations of food somewhat higher. The parking lot on site was not all occupied. At Hotel Bistro you will find the main entrance, then left, then right and you will be in the restaurant. A typical hotel restaurant with carpet, large curtains, golden window handles and crystal lights and stucco on the ceiling. Since our last visit in 2015, nothing has changed. We were kindly received and the jackets were removed. In the room, then greeted by the oenologist and moderator, you know and sit on the same table. Right on the heating. And the ball... The table is beautifully covered with white fabric table cloth, three wine glasses and a water glass. The guest understands. Work equipment Rich cutlery was already covered as well as a proper fabric nipple. There was even room for two tealights and a dish with bread knife was already finished. We hardly sat, we were asked for water. Unfortunately, an ice-cold Aqua Panna came first, although we ordered “frizzante”. The other watermen were from the San Pellegrino variety. Yes, the service. It was overloaded this night. What can't be. It was clear how many people will be there, there was the same food everywhere. You need to organize something else and not leave every waiter at every table. (I think there were seven or eight service personnel in the meantime orders were also forgotten. Well, it took a while until it became official. Some were perhaps too long, Pils and Sekt were ordered as if there was nothing else tonight. You've been drinking for a long time. After verbal introductions and the “game rules” it could soon begin. The purpose and purpose of the evening was to notice how different wines affect the enjoyment of food. Sounds easier than it is. Of the three wines, only one was harmonized with the food. The other two could press the court here and there in a wrong direction... But first there were two varieties of delicious bread, with butter and olive oil and salt. And then there was a nice greeting from the kitchen before the actual entry into the evening... Greeting from the kitchen Suhi with beef on carrots pure Sah, and it was. A kind of sushi on carrot puree that was very intense and not better to make. The exterior of the role (was it an alga leaf? He had no sushi yet and was sharp at the same time. The rice had a compact consistency, still light bite and was tasty. The inside was not a tuna, but a piece of beef, I guess back. Unfortunately, his taste was not so valid. But a good, successful start. 4* Then it should go. The first three wines were presented. In each case about 0.1 liter in each glass, in each case on a differently colored coaster, in order to avoid confusion. But that was quite long, the coordination between the service personnel was sought in vain. Sous Chef came from the kitchen to explain the food briefly. This then repeated before each walk, even the fact that he explains, although the oenologist still presents in his back (in the adjoining room the wines present to the guests. Like I said. The processes were not unanimous and probably not discussed before. 2015 Riesling Kabinett – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach rassiger, acid-treated Riesling with large fruit 2015er Riesling Spätlese – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach round, full Riesling, exotic and long 2015 Riesling Spätlese – semi-dry state winery Bad Kreuznach could no longer enjoy, melt with me The fish is excellently cooked, very juicy, discreet but sufficiently seasoned. The gnocchi was very small, but so wonderfully suited for the dish. They were fluffy and compact at the same time and perfectly absorbs the creamy and intense lobster sauce. The vegetables consisted of striped Kaiser snails, dried tomatoes and small white beans. It is very sweaty and tasty. A round dish that tasted wonderfully with the half-dry Riesling that even produced one or other flavors. On the other hand, dry wines were more bitter in taste or acidity. For food 5* Since there were no pourers on the tables and the ladies had not always distorted all the wines, the remains were often divided among the men present at the table. Even after the first walk it was clear that it will be an exhausting evening; due to delayed maintenance, the evening went to length. The bets have already been completed as to whether the main course would be served before midnight. During the evening, however, routine should come into the matter and it works better and better. As we walked through the first gear, the last were only at the beginning. With clearly warmed wines... 2015 Weissburgunder – dry Near winery Bamberger, Meddersheim Licht, fresh apple aromas, around 2015 Grauburgunder „S“ dry Meddersheimer Rheingrafenberg Weingut Bamberger, Meddersheim clear wooden aromas, sweet-working, wide, fat 2014 Rieslingunder – fine-hearted Essen Monzinger Frühlingsbiscuits Weingut Bambergermund Champignon – cream soup with semmelknödel Champignon cream soup In the soup cup you did not see much as cream and a few slices. The soup itself is very tasty, strong mushroom flavor and perfectly seasoned. The Semmelknödel had been cut into slices, found two pieces in my cup. Good dish, the wines had a little trouble. If the soup had been tasted more powerful, the angry Grauburgunder would have won the game. So the ripe fine-hearted Riesling could score a little less. On the other hand I would like to drink on a summer evening on the Terasse Solo, went completely against the soup. There was nothing to do. The soup is worth 4.5*. The servicemen slowly got the handles. After each meal the oenologist began to ask the guests for their experiences and favorites. He himself explained the effects of individual wines. And yet there were different opinions. But most of them covered with the judgement of the professional. Some seem to think new, others were mainly with good food or ordered other bottles of champagne or beer. To the long times between... But it should continue with around 3: 2015 Riesling – dry seam – “from the green slate” winery Weber, mineral of Monzingen, splashy and Savory. 2013 Riesling, Spätlese – trocken Monzinger Halenberg Weingut Weber, Monzingen gereifte Weingut, sees sweet but still very fresh 2015 Riesling, Spätlese – semi-dry Monzinger spring cookies Weingut Weber, Monzingen rich, broad, well-integrated acidity Also here it was the young, crisp Riesling, who immediately delighted me. But for dinner? Poularde in coconut with ravioli and rice cream poularde with coconut and rice cream. A tranche of juicy, tasty chicken breast in a fine sauce, which however only reminded a little of coconut. The rice cream, another sauce could be better. The Raviolio was filled with a farce of pulp, delicious and unfortunately too little... The two claws also brought life and variety to the court. Here too, 4.5*. Of the wines, the semi-dry laternte was able to resist the victory, although closely followed by the ripe dry laternte. The young, crunchy Riesling came to an unharmonic and bitter effect. At the latest here, most here in the room (apart from the blooming celebrations should worry about what the wrong wine can have for food for effects. Not only that the wine or even the food can completely change its character, no, in the step further it can even turn to the winemakers, the bad wines are testified, although these are absolutely good. On the other hand, the kitchen can be a knit. So if you like good wine for a good meal, you should dare the game and risk new, even if you don't want to imagine the... But further in the program approached the main course. Were always wines of a winery served before the courses (I found good so that the “bad” wines do not roll on the winery, was now mixed among the three. I must mention that all these were not wines on the menu of the restaurant, but the oenologist... 2015er Weissburgunder – classic Nahe Staatsweingut Bad Kreuznach fresh, nutty, lively and full-bodied 2013 Riesling – dry Meddersheimer Altenberg Weingut Bamberger, Meddersheim matures, very long and rich 2013 Riesling, Weinlese – half This was once a piece of meat. Optic perfectly fried with beautiful roasted flavors. But unfortunately most of them were not cooked far enough. Rare as a medium. I didn't do that, but that was definitely not desired. I still liked it. A fine calf. The root vegetables consisted of various beet, carrot and cabbage. All crisp, well tasted and glazed with a light cream sauce. The puree was very creamy, probably had also seen a lot of butter and cream, and the jus was the crowning I piece. A fine essence that was cooked for a long time. As decoration there was a potato chip and a fried cherry tomato. Too bad the calf was not perfectly cooked. Only 4.5* Most would have expected a red here, also preferred (I am also secret. It must be said, however, that the ripe dry Riesling was best clear with the dish and the vegetables could simply raise tastefully. Don't miss the red one. The official part was terminated. In the rear corner there was another round of pilgrims to wash. I had to go to the toilet and go to the cellar. Nothing has changed here for the last visit, all tipp topp! Unfortunately no dessert was included in the menu (including wine at 69€). But I was after Sweet after the busy evening. So I let the Maitre dance to offer me the elections. I then chose something chocolate lady, the exact word I don't know anymore, and it cost the 9€... Delicious dessert The core is the stratified chocolate nugate, which is cut with blueberries as topping. Add an ice cream (no more idea what it was a few berries and chocolate crumbs as a basis on a yellow fruit level. Only so much, I was finished and cleaned it without the lady to offer only one spoon, unfortunately.... She had fun with an espresso. After all, we're out of the restaurant before midnight. The mother-in-law drove us home. The evening was successful. Conclusion: The conclusion of drinking and eating is learned! As for the matter, it was a very successful evening. The food is very good, although some small things slip through here. Still 5* for the offer. Unfortunately, the service had something to fight tonight, the organization just didn't agree and there were delays. 3* The ambience is still too old and difficult for me. The hand must be created here soon. 3.5* There was no cleanliness this time. Everything's perfect. 5* The PLV insurmountable tonight. Wines and foods (except dessert for 69 €, in quality not to beat. This kind of gastronomy I would take back at any time and is absolutely recommended! P.S.: The hope of one or the other here is now fulfilled; 5 – absolutely again! (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – definitely back to the kitchen trip
Wine and food – Park Hotel Idar Oberstein Expect and drink wine... Patience is not the strength of some people here... What a comment... well. I care about the courage. Originally it was not planned to bring this evening to the “paper” in November 2016. Even if I had taken pictures of two critics in the evening... I wrote an evaluation about the Parkhotel and there is also a report about this type of event, that is, "wine and food". The public ad (departure of the Rheinzeitung had invited. In cooperation with the Parkhotel Idar Oberstein (in person from chef Renato Manzi and a regionally highly respected oenologist). This is exactly what it has been a thorn in the eye for a long time, how deep the combination of wine and food is treated. Certainly the quality of the wines offered has improved and also the selection, but too often are the young wines, and the dry wines opened on the map. The range of bottles is usually better, but how many drink a whole bottle or another? The guest is often alone. And only the least have the best restaurants Sommeliers who appreciate it to recommend the right wines... This is why an event is really good for gastronomy. This time the Parkhotel Idar Oberstein was the venue. Local Matador PetraIO showed less interest to accompany us on the basis of the previously unknown menu. Nevertheless, 70 people found in the two rooms of the “Manzis Restaurant” chef Renato Manzi had cooked a Michelin star several times in the past, and this naturally robs the expectations of food somewhat higher. The parking lot on site was not all occupied. At Hotel Bistro you will find the main entrance, then left, then right and you will be in the restaurant. A typical hotel restaurant with carpet, large curtains, golden window handles and crystal lights and stucco on the ceiling. Since our last visit in 2015, nothing has changed. We were kindly received and the jackets were removed. In the room, then greeted by the oenologist and moderator, you know and sit on the same table. Right on the heating. And the ball... The table is beautifully covered with white fabric table cloth, three wine glasses and a water glass. The guest understands. Work equipment Rich cutlery was already covered as well as a proper fabric nipple. There was even room for two tealights and a dish with bread knife was already finished. We hardly sat, we were asked for water. Unfortunately, an ice-cold Aqua Panna came first, although we ordered “frizzante”. The other watermen were from the San Pellegrino variety. Yes, the service. It was overloaded this night. What can't be. It was clear how many people will be there, there was the same food everywhere. You need to organize something else and not leave every waiter at every table. (I think there were seven or eight service personnel in the meantime orders were also forgotten. Well, it took a while until it became official. Some were perhaps too long, Pils and Sekt were ordered as if there was nothing else tonight. You've been drinking for a long time. After verbal introductions and the “game rules” it could soon begin. The purpose and purpose of the evening was to notice how different wines affect the enjoyment of food. Sounds easier than it is. Of the three wines, only one was harmonized with the food. The other two could press the court here and there in a wrong direction... But first there were two varieties of delicious bread, with butter and olive oil and salt. And then there was a nice greeting from the kitchen before the actual entry into the evening... Greeting from the kitchen Suhi with beef on carrots pure Sah, and it was. A kind of sushi on carrot puree that was very intense and not better to make. The exterior of the role (was it an alga leaf? He had no sushi yet and was sharp at the same time. The rice had a compact consistency, still light bite and was tasty. The inside was not a tuna, but a piece of beef, I guess back. Unfortunately, his taste was not so valid. But a good, successful start. 4* Then it should go. The first three wines were presented. In each case about 0.1 liter in each glass, in each case on a differently colored coaster, in order to avoid confusion. But that was quite long, the coordination between the service personnel was sought in vain. Sous Chef came from the kitchen to explain the food briefly. This then repeated before each walk, even the fact that he explains, although the oenologist still presents in his back (in the adjoining room the wines present to the guests. Like I said. The processes were not unanimous and probably not discussed before. 2015 Riesling Kabinett – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach rassiger, acid-treated Riesling with large fruit 2015er Riesling Spätlese – dry Kreuznacher Kahlenberg Staatsweingut Bad Kreuznach round, full Riesling, exotic and long 2015 Riesling Spätlese – semi-dry state winery Bad Kreuznach could no longer enjoy, melt with me The fish is excellently cooked, very juicy, discreet but sufficiently seasoned. The gnocchi was very small, but so wonderfully suited for the dish. They were fluffy and compact at the same time and perfectly absorbs the creamy and intense lobster sauce. The vegetables consisted of striped Kaiser snails, dried tomatoes and small white beans. It is very sweaty and tasty. A round dish that tasted wonderfully with the half-dry Riesling that even produced one or other flavors. On the other hand, dry wines were more bitter in taste or acidity. For food 5* Since there were no pourers on the tables and the ladies had not always distorted all the wines, the remains were often divided among the men present at the table. Even after the first walk it was clear that it will be an exhausting evening; due to delayed maintenance, the evening went to length. The bets have already been completed as to whether the main course would be served before midnight. During the evening, however, routine should come into the matter and it works better and better. As we walked through the first gear, the last were only at the beginning. With clearly warmed wines... 2015 Weissburgunder – dry Near winery Bamberger, Meddersheim Licht, fresh apple aromas, around 2015 Grauburgunder „S“ dry Meddersheimer Rheingrafenberg Weingut Bamberger, Meddersheim clear wooden aromas, sweet-working, wide, fat 2014 Rieslingunder – fine-hearted Essen Monzinger Frühlingsbiscuits Weingut Bambergermund Champignon – cream soup with semmelknödel Champignon cream soup In the soup cup you did not see much as cream and a few slices. The soup itself is very tasty, strong mushroom flavor and perfectly seasoned. The Semmelknödel had been cut into slices, found two pieces in my cup. Good dish, the wines had a little trouble. If the soup had been tasted more powerful, the angry Grauburgunder would have won the game. So the ripe fine-hearted Riesling could score a little less. On the other hand I would like to drink on a summer evening on the Terasse Solo, went completely against the soup. There was nothing to do. The soup is worth 4.5*. The servicemen slowly got the handles. After each meal the oenologist began to ask the guests for their experiences and favorites. He himself explained the effects of individual wines. And yet there were different opinions. But most of them covered with the judgement of the professional. Some seem to think new, others were mainly with good food or ordered other bottles of champagne or beer. To the long times between... But it should continue with around 3: 2015 Riesling – dry seam – “from the green slate” winery Weber, mineral of Monzingen, splashy and Savory. 2013 Riesling, Spätlese – trocken Monzinger Halenberg Weingut Weber, Monzingen gereifte Weingut, sees sweet but still very fresh 2015 Riesling, Spätlese – semi-dry Monzinger spring cookies Weingut Weber, Monzingen rich, broad, well-integrated acidity Also here it was the young, crisp Riesling, who immediately delighted me. But for dinner? Poularde in coconut with ravioli and rice cream poularde with coconut and rice cream. A tranche of juicy, tasty chicken breast in a fine sauce, which however only reminded a little of coconut. The rice cream, another sauce could be better. The Raviolio was filled with a farce of pulp, delicious and unfortunately too little... The two claws also brought life and variety to the court. Here too, 4.5*. Of the wines, the semi-dry laternte was able to resist the victory, although closely followed by the ripe dry laternte. The young, crunchy Riesling came to an unharmonic and bitter effect. At the latest here, most here in the room (apart from the blooming celebrations should worry about what the wrong wine can have for food for effects. Not only that the wine or even the food can completely change its character, no, in the step further it can even turn to the winemakers, the bad wines are testified, although these are absolutely good. On the other hand, the kitchen can be a knit. So if you like good wine for a good meal, you should dare the game and risk new, even if you don't want to imagine the... But further in the program approached the main course. Were always wines of a winery served before the courses (I found good so that the “bad” wines do not roll on the winery, was now mixed among the three. I must mention that all these were not wines on the menu of the restaurant, but the oenologist... 2015er Weissburgunder – classic Nahe Staatsweingut Bad Kreuznach fresh, nutty, lively and full-bodied 2013 Riesling – dry Meddersheimer Altenberg Weingut Bamberger, Meddersheim matures, very long and rich 2013 Riesling, Weinlese – half This was once a piece of meat. Optic perfectly fried with beautiful roasted flavors. But unfortunately most of them were not cooked far enough. Rare as a medium. I didn't do that, but that was definitely not desired. I still liked it. A fine calf. The root vegetables consisted of various beet, carrot and cabbage. All crisp, well tasted and glazed with a light cream sauce. The puree was very creamy, probably had also seen a lot of butter and cream, and the jus was the crowning I piece. A fine essence that was cooked for a long time. As decoration there was a potato chip and a fried cherry tomato. Too bad the calf was not perfectly cooked. Only 4.5* Most would have expected a red here, also preferred (I am also secret. It must be said, however, that the ripe dry Riesling was best clear with the dish and the vegetables could simply raise tastefully. Don't miss the red one. The official part was terminated. In the rear corner there was another round of pilgrims to wash. I had to go to the toilet and go to the cellar. Nothing has changed here for the last visit, all tipp topp! Unfortunately no dessert was included in the menu (including wine at 69€). But I was after Sweet after the busy evening. So I let the Maitre dance to offer me the elections. I then chose something chocolate lady, the exact word I don't know anymore, and it cost the 9€... Delicious dessert The core is the stratified chocolate nugate, which is cut with blueberries as topping. Add an ice cream (no more idea what it was a few berries and chocolate crumbs as a basis on a yellow fruit level. Only so much, I was finished and cleaned it without the lady to offer only one spoon, unfortunately.... She had fun with an espresso. After all, we're out of the restaurant before midnight. The mother-in-law drove us home. The evening was successful. Conclusion: The conclusion of drinking and eating is learned! As for the matter, it was a very successful evening. The food is very good, although some small things slip through here. Still 5* for the offer. Unfortunately, the service had something to fight tonight, the organization just didn't agree and there were delays. 3* The ambience is still too old and difficult for me. The hand must be created here soon. 3.5* There was no cleanliness this time. Everything's perfect. 5* The PLV insurmountable tonight. Wines and foods (except dessert for 69 €, in quality not to beat. This kind of gastronomy I would take back at any time and is absolutely recommended! P.S.: The hope of one or the other here is now fulfilled; 5 – absolutely again! (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – definitely back to the kitchen trip
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