Trattoria Oi Vita - Kernen im Remstal

Between the years it was so far back. My dear wife was good and tidy enough that a return could be targeted again. It was a long time ago. Okay, a birthday dinner of the dear mother-in-law, but otherwise we're just alone? Finally, we wanted to be alone and my wife asked a friendly couple where the lady sits in a wheelchair, whether it could not be the OiVita in Stetten. She ran open doors. She went out of the house for health reasons and so this was a welcome occasion again. Unfortunately we had to wait until 3 January, as the house naturally also offered a deserved holiday. The OiVita. Almost 2 years ago discovered as the successor of an earlier rather weak fladenbruzzler, we then visited it very often. Only not written quarterly. That's to call. As an update, this is not necessary. But how do you want to evaluate a two-year evaluation? We met again with a friendly couple where the woman is also attached to the wheelchair. Unfortunately not only temporarily with her as with my loved ones. In front of the spacious terrace there is a small ramp that is probably more intended for weighing children, but the fondue and raclette-reinforced gadget with an acute load deficit already manages to push the hold in a concentrated action. One stage in front of the entrance was then only the pump to get to the holy halls of the pizza factory. As always, we were kindly welcomed, not only, it was also quickly recognized that a hand was still helpful in the windfall. Then the greeting came. This time, of course, with a "froth new". The other course was usual. The cards followed quickly and a special request was asked briefly in the kitchen, but unfortunately negatively divorced. You haven't had the whole program in the kitchen since the day. What was the special request? I almost dare not to say, but it should probably be a racer in some corners of the Apennine to cover the round also with sausage and pommes. And this special variant was already one or the other on the daily map. I don't think this has to do with serious and professional pizza dinner, but if the hobby pizzaesser likes that, it's as usual: Allows what tastes. Rings wandered in and out. Basically, it could be possible to throw everything on the apartments, finally even pineapple, because the actual master is the basis here. But downstairs. The store ran like on the first opening day smashed. But the service has almost not suffered. Even our notorious, but always super nice waiter, who was allowed to remember previous visits that a sharp oil would just come, this had without memory on the screen. Beverages were ordered and came quite in time. San Pellegrino (0,2l to 2,80 Specific and Cola (0,4l to 3,90 Our friends ordered similar. As food there should be a little more variety. The pizzas alone are put together directly. The basis is the dough round and then on a laminated sheet the choice between different surfaces (Rossa vs. Bianco and all toppings begin. At the end you can also cross the sharp oil and garlic oil. Why this is crossed with me/and not by default, I cannot say, but can still be; The ladies chose the whole Dorade (price unknown and once Tagliatelle Bolognese (10,80). We creatures with intact Y chromosome crossed us through the pizza pads. Then I came together in 11.80. It shouldn't have been much more with my counterpart. Some pleasant conversations later the dishes came to the table quite timely. First the Dorade. She looked pretty good. On request it was submitted by an employee at the table. I write extra staff because he wasn't powerful at all. Not at all. We still thought the patron bought the cousin in his home holiday. Maybe it was. But he ruled his bull and after that was a wonderfully juicy and tasty fish, completely without bones, on the plate. The rest came after that. My wife Linguine was of perfect cooking and delicious. She was satisfied, but it was exactly as she always noticed that the pasta is quite good here, but the step to something “especially” is still a little bigger. The pizzas were looking for equality again! Dream! A well seasoned dough extended over a thin but stable bottom to blow the fermentation gases of the four-day rest at the edge. Luftikus! With almost homeopathic yeast inserts, the host and pizza bakers reach a light airy edge and a dough that is then not difficult in the stomach. All this would not be enough if not the aromatic sugo and the other flavoring toppings would do their work. This is all a house number we always like to visit. Especially if there are no experiments on pizza. And so I can come to Mark: My name is Mark, Benchmark! In principle there is the “brother” of this brand also in Fellbach. The Da Pino. Together they operated the Antika years ago in the basket. Both are excellent factories. Unfortunately there must be a small free staircase at the Da Pino. And that's not in now. The more beautiful that in Stetten there is this “brother”. And why aren't there 5 stars at dinner? This is the good but not special pasta division here. It's not bad. Only do not “understand”. On a portal that also leads a large G in the name, this would also be easy for 5 stars. Or for just one, maybe because the waiter can't be German. O tempora, the next visit should not be expected long. Not least because of the excellent Limoncello, which was at the end of the house:

Between the years it was so far back. My dear wife was good and tidy enough that a return could be targeted again. It was a long time ago. Okay, a birthday dinner of the dear mother-in-law, but otherwise we're just alone? Finally, we wanted to be alone and my wife asked a friendly couple where the lady sits in a wheelchair, whether it could not be the OiVita in Stetten. She ran open doors. She went out of the house for health reasons and so this was a welcome occasion again. Unfortunately we had to wait until 3 January, as the house naturally also offered a deserved holiday. The OiVita. Almost 2 years ago discovered as the successor of an earlier rather weak fladenbruzzler, we then visited it very often. Only not written quarterly. That's to call. As an update, this is not necessary. But how do you want to evaluate a two-year evaluation? We met again with a friendly couple where the woman is also attached to the wheelchair. Unfortunately not only temporarily with her as with my loved ones. In front of the spacious terrace there is a small ramp that is probably more intended for weighing children, but the fondue and raclette-reinforced gadget with an acute load deficit already manages to push the hold in a concentrated action. One stage in front of the entrance was then only the pump to get to the holy halls of the pizza factory. As always, we were kindly welcomed, not only, it was also quickly recognized that a hand was still helpful in the windfall. Then the greeting came. This time, of course, with a "froth new". The other course was usual. The cards followed quickly and a special request was asked briefly in the kitchen, but unfortunately negatively divorced. You haven't had the whole program in the kitchen since the day. What was the special request? I almost dare not to say, but it should probably be a racer in some corners of the Apennine to cover the round also with sausage and pommes. And this special variant was already one or the other on the daily map. I don't think this has to do with serious and professional pizza dinner, but if the hobby pizzaesser likes that, it's as usual: Allows what tastes. Rings wandered in and out. Basically, it could be possible to throw everything on the apartments, finally even pineapple, because the actual master is the basis here. But downstairs. The store ran like on the first opening day smashed. But the service has almost not suffered. Even our notorious, but always super nice waiter, who was allowed to remember previous visits that a sharp oil would just come, this had without memory on the screen. Beverages were ordered and came quite in time. San Pellegrino (0,2l to 2,80 Specific and Cola (0,4l to 3,90 Our friends ordered similar. As food there should be a little more variety. The pizzas alone are put together directly. The basis is the dough round and then on a laminated sheet the choice between different surfaces (Rossa vs. Bianco and all toppings begin. At the end you can also cross the sharp oil and garlic oil. Why this is crossed with me/and not by default, I cannot say, but can still be; The ladies chose the whole Dorade (price unknown and once Tagliatelle Bolognese (10,80). We creatures with intact Y chromosome crossed us through the pizza pads. Then I came together in 11.80. It shouldn't have been much more with my counterpart. Some pleasant conversations later the dishes came to the table quite timely. First the Dorade. She looked pretty good. On request it was submitted by an employee at the table. I write extra staff because he wasn't powerful at all. Not at all. We still thought the patron bought the cousin in his home holiday. Maybe it was. But he ruled his bull and after that was a wonderfully juicy and tasty fish, completely without bones, on the plate. The rest came after that. My wife Linguine was of perfect cooking and delicious. She was satisfied, but it was exactly as she always noticed that the pasta is quite good here, but the step to something “especially” is still a little bigger. The pizzas were looking for equality again! Dream! A well seasoned dough extended over a thin but stable bottom to blow the fermentation gases of the four-day rest at the edge. Luftikus! With almost homeopathic yeast inserts, the host and pizza bakers reach a light airy edge and a dough that is then not difficult in the stomach. All this would not be enough if not the aromatic sugo and the other flavoring toppings would do their work. This is all a house number we always like to visit. Especially if there are no experiments on pizza. And so I can come to Mark: My name is Mark, Benchmark! In principle there is the “brother” of this brand also in Fellbach. The Da Pino. Together they operated the Antika years ago in the basket. Both are excellent factories. Unfortunately there must be a small free staircase at the Da Pino. And that's not in now. The more beautiful that in Stetten there is this “brother”. And why aren't there 5 stars at dinner? This is the good but not special pasta division here. It's not bad. Only do not “understand”. On a portal that also leads a large G in the name, this would also be easy for 5 stars. Or for just one, maybe because the waiter can't be German. O tempora, the next visit should not be expected long. Not least because of the excellent Limoncello, which was at the end of the house: