The Best Restaurants with 1 Falstaff Fork(s) in Rhineland-Palatinate
The food revolves around the centrepiece: beer. There are hearty dishes such as knuckle of pork and ribs, an exciting bacon and beer soup, light vegetarian options and sweet desserts. Classic Bavarian beer garden tradition: veal sausage with sweet mustard. The ambience is unique!
The small restaurant in the center of Speyer offers three menus with variable courses, finely seasoned by chef Falk Lindhammer. Wine recommendations from Bärbel Rabeler-Lindhammer. Familiar.
What ends up on the stove at the Landgasthof is interpreted in a classic, modern way: Veal and pork from the nearby Hunsrück region, game from local forests. Fruit, vegetables and wine also come from the region.
Marcus Fetz and Jan Maus devote themselves to classics, to which they add a modern touch, but also take on international dishes. All topped off with products from the region, whose producers are named.
Marc Wendel's concept is regional food interpreted in a Mediterranean way, and he sometimes uses Saumagen in his homemade pasta. This has a permanent place on the menu, as do the steak variations.
Eating à la carte or would you prefer a set menu? Both are possible at Jörg Linden, the menu comes in six small courses. Otherwise, hearty dishes and kitchen classics such as venison schnitzel. Regional wines.
Sven Molitor in the Vulkaneifel region offers creatively composed dishes that add finesse to his regional country house cuisine - and not just visually. Many of the ingredients are sourced locally.
Fresh, regional and seasonal: this is the culinary world of Andreas Stüber, which he perfectly implements in his beautiful restaurant with creative cuisine. It is accompanied by wines from the Middle Rhine.
A former Baptist church provides the setting for classic Italian cuisine, skillfully presented by Mario D'Errico and his team. At lunchtime, you can choose between a set menu or main course.
In the shadow of the cathedral and therefore in the immediate vicinity of the landmark, you can enjoy home-brewed beer and pub cuisine. The food is definitely hearty. The daily menu also offers vegetarian and vegan options.
The name says it all in this small restaurant, where the focus is on Mediterranean cuisine: freshly prepared pasta, crispy pizza with a choice of toppings, changing daily specials. Charming service.
Traditional, sometimes Palatinate or international. Sonja Kubinyi serves grandma's recipes or lets herself be inspired - sometimes vegetarian/vegan. Home-baked bread. No reservations.
Hosts Sascha and Anett Birkenbeil serve creative, down-to-earth dishes and combine regional home cooking with influences from French cuisine - fresh, varied and with attention to detail.
The cuisine that Florian Spindler offers in his wine restaurant is down-to-earth and hearty. Beef steak, rump steak or home-made liver dumplings are served with wines from his own vineyards.
Traditional Palatinate winegrowers' cuisine has a firm place in the rustic estate restaurant: Saumagen and liver dumplings are just as much a part of the menu as rump steak and ox cheeks.
Olaf Eppelsheimer is a passionate hunter. No wonder his dishes are often based on local game. He finds inspiration all over the world. Estate wines, often served by the glass.
Head chef Ali Boussi is committed to regional cuisine, but always adds a Mediterranean touch to his dishes. The restaurant has flair and the wine list is well-stocked.
A little bit Mediterranean, a little bit Rhine-Hessian. It's the mix that makes it! The cuisine, which can be enjoyed in the historic Küsterhaus and on the cozy terrace, is varied, sustainable and simply good!
The Gutsschenke an der Ahr is a hearty place. The focus is on regional specialties such as the Ahrtaler Vesperteller, complemented by the classics ox roast beef or homemade brawn.
The Nahe Valley offers a culinary mix of home-style cooking and modern interpretations of classics. One menu on offer, daily changing lunch menu. Closed on Tuesdays and Wednesdays.