Gutsausschank Weinwirtschaft Laquai

We were on a walking holiday, staying in Lorch and had this place recommended. They make their own wine from their vinyard behind the restaurant (there was a large still in the room where we ate) Good traditional food well cooked with fabulous wine. Well worth a visit.

If you fancy being shouted at by a stern German woman, this is the place for you. Can’t fault the wine but the welcome left a lot to be desired...

Now this is what you should be looking for when visiting the Rhine area. Honest foodof finest quality combined with perfect wines in an nostalgic ambiance at a price you could only dream about. No question: this restaurant deserves a bib. But potentially they dont even know what that is..... Go for it!

The restaurant is from the wine estate Laquai, seamingly making a good mix of great tasting local foods and superb wines. I've been told that the grapes get sun all year round..... I think I can taste it.... Make a food order with at least Bratkartoffeln in it. The way they make them here is truly delicious... If you like the wine. Just get a bottle (or two). Wrt payment: No creditcards or foreign cards accepted, cash can be taken from the machine 30 metres down the street

And at the same time there were exactly two stipp-visits, which we gave to the cozy workshop from 1716. After an extensive and extremely tasty breakfast at the hotel in the school house, the first day of our Rheingau Trip went to the nearby Wispertal to take the 15 km long Wispertalsteig “under the Lowa”. For the evening we had already reserved two places in the winery Laquai in advance. Exterior view 1 Shortly before our trip to the Rhine, I had informed myself a little about the cuisine prevailing there at GG Kollege Nolux. In Lorch he also knew only the wine industry, had already been there for a time and recommended the shop without a change. The 86 points at Falstaff then underpinned our decision to return there. Exterior view 3 The low-violence weather did not exactly invite you to slew during the opening visit in Lorch's first house. Outside, on the lush garden terrace there was no room for days before. A bit of grin I had to, because there is also a throttle in Lorch. Since the entrance of Laquai’s wine place was to be reached above just those, the path to the overflowing Rüdesheim was saved. Lorch’s “Drosselgasse light” was completely enough for us. Exterior view 2 After kind greetings by the owner, Mrs. Susanne Laquai, we were led to our table in the Beletage. On the ground floor all places were occupied at this time. There was a cracking wooden staircase. There we received a small guest room with exposed timbers, bright wooden flooring and generous – at the moment we would probably call this “preparatory” – distributed, dark lacquered wooden tables. Interior 2 Guest room in the Beletage interior 1 Guest room in the Beletage The simple, but no way uneasy interior attempted a few light accented chandeliers to help wall candle holders on the jumps, which was due to the still prevailing brightness it was not really wanted to ignite after quite early in the evening. Inside view 3 Guest room in the Beletage A few isolated photographs hung a bit lost on the white painted walls, but as a taste for our upcoming “Rhein Wisper Glück” name of the hiking trail, Anm. the next day the imaged steep positions served altogether. In addition to the form for data collection, a laminated, double-sided food and beverage leaflet in DIN A4 format was on the frugal covered table top. The offer was supplemented by a type of flyer with four daily recommendations. As “leckere Extras” Red Bete Carpaccio, Wiener Schnitzel with potato salad, a vesper plate with regional specialties and a chocolate mousse extended the standard program. This was marked by a deliberately oversighted range of ground-based home-made delicacies. As a member of the Slowfood e.V., readable value was placed on the use of regional products. Wild boar and wild boar sausages originated, for example, from the butchery Kempenich from the neighboring Presberg Taunus. In addition, well-bourgeois sattmachers such as kiln potatoes like to also in combination with smoked Wisperforelle, baked Kaspressknödel, sheep's cheese from the kiln and Rumpsteak with roast potatoes the decent food plan. Of course, the well-known wines were served. The winery run by the two brothers Gundolf and Gilbert Laquai is finally part of the inventory of the Rheingau, because its beginnings range to the 18th century. In addition to the Rheingaurebsorte No. 1, the Riesling, Auxerrois, Chardonnay, Silvaner and Weissburgunder were also presented. Spätburgunder, Merlot and Cabernet Sauvignon waited for red wine admirers. And all of this, of course, glassy. It would have been quite unnoticed by the open program. Especially since our hotel in the school house was not 200 metres from the wine industry. But also the Palatinate knows to behave in foreign winelands and beats even on holiday, always the fatal consequences of vinophilic inexorableness in the back of the head, even rarely over the strands. After a false quarter of 0.2l from the very strong Cabernet Sauvignon 6.50 Euro, a slightly flatter Merlot followed 5.80 Euro in the same 0.2l dosage. Together with a fair priced bottle of Rhönsprudel 0,75l for 4.50 Euro, our liquid demand was covered on the first evening. Even when we were eating, we stayed back. The baked sheep cheese with Mediterranean vegetables went 9.20 euros to my wife, while I chose the colorful leaf salad with marinated dump steak strips and baguette 12.80 euros. Salad with ragsteak strips Either the anatolic dough bags from the eve in the stomach or the low-violence weather had added us to arg on the Wispertalsteig. At any rate, our hunger was just as bad as the decoration of our guest room. But it is known that the appetite comes when eating, which after a pleasant waiting period the stairs were raised. The sheep cheese smelled olive oil and Mediterranean herbs. Provided with a proper portion of tomatoes and peppers, it was only the somewhat excessive oil content my wife criticized latently. Baked feta under Mediterranean vegetables My salad plate refined the well seasoned beef hats present in sufficient numbers. But, above all, it was the inconceivably tasty, fine-acidic housedressing honey and grape juice, which caused the palate screws in this “fitness plate”. The fact that the rag pieces cut into strips quickly cooled out was not a new knowledge, but was too pained. Rumpsteak Strips with Salat It was already a little bit that we both weren't really up in the Schlemmer mode at the Laquais and so it was fast that we wanted to see again next night. The food offer had not even been treated exhaustively. Even because of the splendour trout from the Wisper Valley fried in the frying pan, which indulged in an older gentleman at the side table, a follow-up reservation would make sense. So we made a table for the next night during the payment process. So I imagined the holiday in the Rheingau. Of course, the fact that we were allowed to emigrate a section of the Rheinsteig with such an emperor's weather made a real mood. The hunger didn't wait long. During the second visit we had kept a table in the Brennstube. Perhaps this was a result of the Corona requirements to compensate for the prescribed hostage failures inside. In any case, we felt the old schnapps burner scene as extremely pleasant. Interior 4 Guest room in the Schnapsbrennerei Through the opened window there was a light wind. My look fell on the old copper boiler from 1924 and the prepared bottom profiles on the wall. What would the wine be without its background? Or how the connoisseur expresses it: without his terroir? Friends of the high-percent distillate came to their costs as well as hobby geologists in the tiled, dark wooden furniture. This time I started my wine exploration with a dry-degraded Pinot Blanc 0.1l for 2.60 Euro, later a dry Auxerrois should follow 0.1l for 3 Euros, which came a bit too sweet for my peach. My wife had already turned to the remarkable Cabernet Sauvignon from the day before. This time we shared the Dip Trio 5.80 Euro, Three Dips on one plate, a wonderfully aromatic, homemade tomato butter with a clear basil note, The homemade tomato butter a fresh herb jar The herb jar and the Rheingau Vesperklassiker badhin, the legendary spundy cheese, on a slate plate. The Spundekäs along with a few slices of hearty peasant bread was especially the fresh cheese preparation from the northern Rheinhessen some claim a culinary profit. Ms Laquai reported on the special use of capers in their spundy cheese. I don't know the original recipe, but in combination with the small salt pulps and bread, this was a simple, but extremely tasty Rheingau classic, which we have sprinkled with pleasure. A crunchy supplement salad of 4.20 Euro should shorten the waiting period until the calfscarf, which was served with homemade potato salad 18.90 Euro. As I usually criticise this Earth apple variant and I don't count it to my favorite supplements, I expressed the desire for a few roast potatoes. The notebook of the young lady must have been lost on the way to the kitchen, because the juicy panier piece landed on the plate in the standard version. But the small service Fauxpas quickly turned out to be a happy pleasure. The self-made potato salad convinced on the whole. Egg, chives and a fine essignote helped him tastefully on the jumps. The crispy roasted or fried Viennese with lemon was delighted by sufficient spice under the pink panad carpet. The Viennese with potato salad Texturell – thanks to the veal – was also a poem. The Viennese And yet it visually drew to the shorts of the Wisperforelle, which had escaped with the skin of the pan. The one and only Wisperforelle! A real splendour, as he lay on the plate with an open mouth. Only seasoned with salt and pepper, it was the previous turning in corn flour, which produced the delicious crispy skin. Mrs Laquai willingly explained his preparation to us. A splendour! My wife immediately went to filly. It's usually too much for me to work with a fauxiliary. Not to mention the little ones that can only be found in the mouth. However, a white trout cap made me look great. Impressively and positively the very good water quality of the Wisper had an impact on the taste of the trout. If it had been a chicken from France, I would have guessed the Rouge seal behind it. Now, envy is not necessarily one of my primary characteristics, but what the Wisperforelle approached, which my wife tasted together with a few salt potatoes, I would have liked to have them lying on my porcelain. As a small “Trostpflaster” I had three bottles of wine packed into a box. The Cabernet Sauvignon was of course with the game. Especially the second evening we will keep in culinary memory. If we were to get back to Lorch, a visit to the Laquai winery would be just as obligatory as the detour on the day of departure to Oestrich Winkel. There at Top Winzer Peter Jakob Kühn our Rheingau mission was “adelt” with sufficient Riesling for home. You can never know if a white wine zombie from the northern part of the Republic is suddenly on the door.