Denkmalz Die Kapellenküche

Excuse me for the long romance somehow felt like it was a break. a long winter with many restrictions, many restaurant establishments kept the tore closed. even though they were allowed to open. and then comes the 04th March 2022 – a kind of “Freedom Day” for gastronomy, suddenly also all those who had closed until then. to happiness. so I was finally allowed to run my favorite again. or, she led me out. she gave me a “goods” for a nice evening in the carpentry of the denkmalz brewery here in the beautiful bad sobernheim. first I was there, more or less alone and was very enthusiastic and full of praise after the evening. that had to be repeated as soon as possible, and so I reserved, as foreseeable, that the kitchen will be opened again, a table. the reservation happened by mail and you were looking forward to my visit. we couldn't wait, so big was the joy. then he came, the evening of the evening. we went nice to foot, it was also bright and relatiw pleasant to be outside. the beer garden belonging to the brewery had already opened the second day again and will soon be our destination again. the restaurant itself is housed in the old disibodenberg chapel, is located in the upper etagens, while in the vaulted cellar the specially brewed craftbiere can mature and rest in the barrels. fasskeller brews itself also in the restaurant. the cauldrons can be found in the rear, left corner of the capelle. In 2018, there was the first beer to cost. a bright, a dark and a cry. the standard beer of denkmalz brewery. where this is now being replaced by the dinkel. because of the holy hildegard etc. Besides, there are some special, partly seasonal beers like the wild goer or the wild bee. a fairytale, an alcohol-free and a red ale round off the current collection. we are greeted friendlyly and asked for our 3g status. the garderobe is taken away from us and stowed them in the same. we are guided at our table, almost the most beautiful in the whole room. in the front part it looks more like slender house, lots of wood, comfortable benches and no chairs, in the middle a long table, the Chef’s table. in the rear area where we sat and where the sud boilers are standing, it looks more chic, intimate but also not necessarily more modern. look at the sudkessel no, the subtleties of the old chapel were beautifully worked out and received. the high space in this part of the building allows the view to the top in the direction dachboden, which is also chaired and is held more for companies or company events. all etagens are also accessible via a lift. our table is already covered, beautiful fabric napkins radiate the gast, two sets are already ready. a waterglass and a small knife on a small plate for the later brot. a small wind light and fresh cut flowers ensure mood. a small battery-operated screen lamp. it looks noble. the table should have been a little bigger. our covered table next to us the half-round table covered for six people, another great honor comes to him. the Chapel is official standing and at that table the trauung is performed. look at the traualtar but we were there to enjoy this evening and that worked out excellent. so we sat at our table and immediately got the cards. the food and drink card can be seen on the homepage of the diekmalz. in addition we got a small card with two different menus. had already speculated secretly on it, as I could not really decide from the normal card. or wanted. special menu card we used to browse when an in-house aperitif was served to welcome us. to the house, because of the reopening. a denkmalz sprizz, the dark with aperol and orange. I'm not really a friend of the classic sprizz, but I could get used to this one. denkmalz sprizz beautiful herb, the dark beer only taste underswelling but nevertheless or just therefore very round and harmonious. a good start. as far as eating is concerned, I was quickly convinced of the regional menu in four courses and if you are already in a brewery to be hos(s t, then it should not be a wine-guiding, but the appropriate denkmalz be. but still a few words to the wine card. of course we are in a house that produces our own, very good and probably also unique animals here. which one would also like to be brought to the homage, of course. there is nix to object, and since there are people who do not appreciate a good beer, it is also not surprising that an appealing choice of weeping that meets our own demands of the house is to be found. all well-known winzers from the region. very lonely. and yes, a brewery wants to sell its own beer, but must you then offer the offered wee so expensive? no bottle of wine in the card below 30€. a glass champagne costs 7.50€ (so I still let you talk to me, the champagne here is also worth it. But a glass wine 0.2 liter for 9.50€ is already herb. the 0.1 liter variant is from 4.50€. especially in our region, the prices of wine are not justified by more than three times. in the nearer environment there are companies in this respect that handle the much more fair. brewery, brewery, I wanted to say. but now to the actual of the evening, and yes, I have also decided to take care of it because it also works. I've been able to experience this before. I had not thought before. or has anyone ever drank a fruity red ale for a zander? or a fresh march for creamy black root soup? I've been through here myself last autumn. one had just (reopened again, with a new concept and a new maître. no less than jörg believe, the Saarland, who in the meanwhile closed gourmet restaurant tschifflik in two bridges cooked a star and 18 points, is now responsible for the kitchen and concept, and the beer also plays a large role. in almost all dressed is worked with beer. we still taste the aperitif when the young, extremely friendly and competent service power serves fresh, homemade treberbrot. a unfortunately too cold, unsalted butter, fleur de sel and a criminal tip. treber is a product that is produced in brewing and is actually a waste product. usually it goes away as a viehfood, or as here as a part of the strong, very tasty brotes. treberbrot, butter, crumbled tip looked good, also tasted wonderful, even the so often merciful crimp tip convinced. as I had chosen the menu with a beer guide, I got my nice “Helles” soon brought. a sign that it'll start soon. my finance minister this evening glowed another cocktail with the fleur de pastis, and later followed a glass giant herb “Quarzit” from the meddersheimer winzer harald hexamer. also the cocktail (white with noilly prat and pastis was surprisingly good. I didn't think about the riesling and she wasn't disappointed either. just like from my beer(the bright I like the bright one here. it is not only harmonic and round, also pleasantly savory. and freshly tapped simply wonderful. anyway, they pin five beers right out of the barrels in the cellar under the gas room and you taste that. that the beer should also fit my appetizer, I doubted no moment. fine from the dee rhabarber beerbalsamico crawling fine from the duck as if from left to right smoked duck, (garnated with fruity bread and a fruity cream, terrine from the swollen keule (with pistachios and aromatized and deenleberpraline in mandela, rolled out from above in a rhabarbber. everything was on the spot, perfectly tasted but also small part. everything could taste out (and I didn't want to see it in the evening. but clearly the highlight here the leberpraline. Strong. very clear 5 twisted spicy tatar from the bark, wasabi narrow, pickled eigelb and rösti pommes rindertatar wasabi the choice of my friend. visually a highlight, just like eating. I was only allowed to try a spoon of tatar with roasted onions and something wasabi. the fried egg yolk was sneaked over here like a good hard cheese. the wasabi had it in itself. but not excessively sharp. she was very satisfied with her choice, for which she had already enjoyed a feeling eternality. we were very satisfied, gave this to demand to log again and again. I think we were looking at it. the start was more than satisfactory. that was allowed to continue. I then got my next beer, a fairy and then my second walk. my friend had to watch here, she chose only three courses. two kinds of smoked forelle creamy suppe with our bright refined rillette two kinds of the smoked forelle beautifully foamed presented the suppe. at the beginning a little discreet concerning the taste of the smoked trout, but with each other spoon the suppe became a dense. presumably on the basis of a wing fund and with good eyes, the smoked trout was worked in, finely spiced and passed. very velvety and round in the taste. fine, fine. the rillette next to, for me actually a smoked trout mousse, could also tastefully as handcrafted. as topping a bit of scaby, the nock rested on a crispy baked. the bier excellent. 4.5 My friend was allowed to taste, but she was looking forward to her lead. carved “Surf Turf” from the calf back to mailedge art with fried riesengarnel, fine kartoffelsalat with pistou and maracuja dip surf turf surf turf times different. I am not necessarily a fan of it. also not from the original. this was a little rustic, just because of the kartoffel salad. my friend he was too faded and the kartoffels were too soft to her. made with warm broth, then the kartoffels dissolve a bit. I liked that, as well as the underworked basilikum pesto. the radishes made fresh and crisp. the scavenger was perfectly baked, after mailchange art it looked less for me. there was already more breading flour than parmesan and egg in the panade. the garnels looked better about that. you have tasted and that is the main thing. for my lead I got the dark beer. a good choice to a wild court croustillant and pflanzerl from the brain classic red cabbage dörrpflaume zwiebel serviettentaler der hirsch also here visually a highlight. an absolutely unanimous court. a juicy plant (frikadelle, bulette thronte on red cabbage on a crispy serviette valley, on the other hand the crispy sprout with a filling of swollen pork, and strong jus. the fruity red cabbage and only the horny plants made the dish just perfect. that was perfect, and I'd like to have had a look. although a saturation feeling slowly occurred. at any time. 5 We asked for a little time to do what was dissert. Unfortunately, you took this too literally, because until then the service was more than perfect, always asking for targeted questions whether everything is okay or something is wrong. just then we sat a little longer on the dry one. a bottle of water then does not spread throughout the evening, I had only had 0.3 liter of beer and a cocktail run in. at some point, after a good break for eating, I got my last beer to dessert or a beer mix. the red ale cherry – 0.2 liter red ale cherry I knew it already, and it just fits perfectly to a chocolate dessert. a red ale with kirschwein. chocolate – gâteau, red wine berne and spicy parfait chocolate room old falter, how horny???????? This little sliced cake was a manifestation, I have to say so. can be so hot. below crispy bottom, then a layer nougat, covered by a fine layer of foliage, followed by chocolate biscuit and white chocolate mousse. a clearer (torten ? guss. kirschtupfen as fruity component. the course of the evening! the still slightly cracky birne went almost under there, as well as the beautiful parfait, which tasted clearly according to spicy speculative. but this gâteau shot the bird! 5 chèvre regional crème brûlée of goat cheese, olive and aubergine goat cheese cream Brûlee the last course for my shade. it was hearty and she was thrilled again. a creamy goat fresh cheese under a crispy caramel layer, where every spoon seemed to be happy. a couple of mangles, an olive compass and one from aubergine proved to be an ingenious partner. who would have thought that. a crispy hip with black sesame. then it was over. you are looking forward to this evening and three hours later everything is over. but the memory of it remains, as well as the confidence that we will eat more often here. the concept is probably unique, at least in this region. wein and food works as everyone knows. Here it is proven that it can also go a beer. even has to. what comes out of kitchen and barrel is handcrafted the very first to see. regional cuisine fine and noble interpreted and served. so I like it, in a wonderful, historic environment. the service is (with a small exception always on zack, friendly and courteous. everything will be advertised when applying, when clearing up literally asking. you feel welcome and well cared for. I have to make light deductions at the end but at the plv. first because of the weincard mentioned at the outset and also the individual dishes are already ambitiously calculated. which is absolutely not true of my menu. that stands for very fair and friendly 49€ in the map. but we will be happy to come back with certainty! and now a diekmalz craftbier! the night

Excuse me for the long romance somehow felt like it was a break. a long winter with many restrictions, many restaurant establishments kept the tore closed. even though they were allowed to open. and then comes the 04th March 2022 – a kind of “Freedom Day” for gastronomy, suddenly also all those who had closed until then. to happiness. so I was finally allowed to run my favorite again. or, she led me out. she gave me a “goods” for a nice evening in the carpentry of the denkmalz brewery here in the beautiful bad sobernheim. first I was there, more or less alone and was very enthusiastic and full of praise after the evening. that had to be repeated as soon as possible, and so I reserved, as foreseeable, that the kitchen will be opened again, a table. the reservation happened by mail and you were looking forward to my visit. we couldn't wait, so big was the joy. then he came, the evening of the evening. we went nice to foot, it was also bright and relatiw pleasant to be outside. the beer garden belonging to the brewery had already opened the second day again and will soon be our destination again. the restaurant itself is housed in the old disibodenberg chapel, is located in the upper etagens, while in the vaulted cellar the specially brewed craftbiere can mature and rest in the barrels. fasskeller brews itself also in the restaurant. the cauldrons can be found in the rear, left corner of the capelle. In 2018, there was the first beer to cost. a bright, a dark and a cry. the standard beer of denkmalz brewery. where this is now being replaced by the dinkel. because of the holy hildegard etc. Besides, there are some special, partly seasonal beers like the wild goer or the wild bee. a fairytale, an alcohol-free and a red ale round off the current collection. we are greeted friendlyly and asked for our 3g status. the garderobe is taken away from us and stowed them in the same. we are guided at our table, almost the most beautiful in the whole room. in the front part it looks more like slender house, lots of wood, comfortable benches and no chairs, in the middle a long table, the Chef’s table. in the rear area where we sat and where the sud boilers are standing, it looks more chic, intimate but also not necessarily more modern. look at the sudkessel no, the subtleties of the old chapel were beautifully worked out and received. the high space in this part of the building allows the view to the top in the direction dachboden, which is also chaired and is held more for companies or company events. all etagens are also accessible via a lift. our table is already covered, beautiful fabric napkins radiate the gast, two sets are already ready. a waterglass and a small knife on a small plate for the later brot. a small wind light and fresh cut flowers ensure mood. a small battery-operated screen lamp. it looks noble. the table should have been a little bigger. our covered table next to us the half-round table covered for six people, another great honor comes to him. the Chapel is official standing and at that table the trauung is performed. look at the traualtar but we were there to enjoy this evening and that worked out excellent. so we sat at our table and immediately got the cards. the food and drink card can be seen on the homepage of the diekmalz. in addition we got a small card with two different menus. had already speculated secretly on it, as I could not really decide from the normal card. or wanted. special menu card we used to browse when an in-house aperitif was served to welcome us. to the house, because of the reopening. a denkmalz sprizz, the dark with aperol and orange. I'm not really a friend of the classic sprizz, but I could get used to this one. denkmalz sprizz beautiful herb, the dark beer only taste underswelling but nevertheless or just therefore very round and harmonious. a good start. as far as eating is concerned, I was quickly convinced of the regional menu in four courses and if you are already in a brewery to be hos(s t, then it should not be a wine-guiding, but the appropriate denkmalz be. but still a few words to the wine card. of course we are in a house that produces our own, very good and probably also unique animals here. which one would also like to be brought to the homage, of course. there is nix to object, and since there are people who do not appreciate a good beer, it is also not surprising that an appealing choice of weeping that meets our own demands of the house is to be found. all well-known winzers from the region. very lonely. and yes, a brewery wants to sell its own beer, but must you then offer the offered wee so expensive? no bottle of wine in the card below 30€. a glass champagne costs 7.50€ (so I still let you talk to me, the champagne here is also worth it. But a glass wine 0.2 liter for 9.50€ is already herb. the 0.1 liter variant is from 4.50€. especially in our region, the prices of wine are not justified by more than three times. in the nearer environment there are companies in this respect that handle the much more fair. brewery, brewery, I wanted to say. but now to the actual of the evening, and yes, I have also decided to take care of it because it also works. I've been able to experience this before. I had not thought before. or has anyone ever drank a fruity red ale for a zander? or a fresh march for creamy black root soup? I've been through here myself last autumn. one had just (reopened again, with a new concept and a new maître. no less than jörg believe, the Saarland, who in the meanwhile closed gourmet restaurant tschifflik in two bridges cooked a star and 18 points, is now responsible for the kitchen and concept, and the beer also plays a large role. in almost all dressed is worked with beer. we still taste the aperitif when the young, extremely friendly and competent service power serves fresh, homemade treberbrot. a unfortunately too cold, unsalted butter, fleur de sel and a criminal tip. treber is a product that is produced in brewing and is actually a waste product. usually it goes away as a viehfood, or as here as a part of the strong, very tasty brotes. treberbrot, butter, crumbled tip looked good, also tasted wonderful, even the so often merciful crimp tip convinced. as I had chosen the menu with a beer guide, I got my nice “Helles” soon brought. a sign that it'll start soon. my finance minister this evening glowed another cocktail with the fleur de pastis, and later followed a glass giant herb “Quarzit” from the meddersheimer winzer harald hexamer. also the cocktail (white with noilly prat and pastis was surprisingly good. I didn't think about the riesling and she wasn't disappointed either. just like from my beer(the bright I like the bright one here. it is not only harmonic and round, also pleasantly savory. and freshly tapped simply wonderful. anyway, they pin five beers right out of the barrels in the cellar under the gas room and you taste that. that the beer should also fit my appetizer, I doubted no moment. fine from the dee rhabarber beerbalsamico crawling fine from the duck as if from left to right smoked duck, (garnated with fruity bread and a fruity cream, terrine from the swollen keule (with pistachios and aromatized and deenleberpraline in mandela, rolled out from above in a rhabarbber. everything was on the spot, perfectly tasted but also small part. everything could taste out (and I didn't want to see it in the evening. but clearly the highlight here the leberpraline. Strong. very clear 5 twisted spicy tatar from the bark, wasabi narrow, pickled eigelb and rösti pommes rindertatar wasabi the choice of my friend. visually a highlight, just like eating. I was only allowed to try a spoon of tatar with roasted onions and something wasabi. the fried egg yolk was sneaked over here like a good hard cheese. the wasabi had it in itself. but not excessively sharp. she was very satisfied with her choice, for which she had already enjoyed a feeling eternality. we were very satisfied, gave this to demand to log again and again. I think we were looking at it. the start was more than satisfactory. that was allowed to continue. I then got my next beer, a fairy and then my second walk. my friend had to watch here, she chose only three courses. two kinds of smoked forelle creamy suppe with our bright refined rillette two kinds of the smoked forelle beautifully foamed presented the suppe. at the beginning a little discreet concerning the taste of the smoked trout, but with each other spoon the suppe became a dense. presumably on the basis of a wing fund and with good eyes, the smoked trout was worked in, finely spiced and passed. very velvety and round in the taste. fine, fine. the rillette next to, for me actually a smoked trout mousse, could also tastefully as handcrafted. as topping a bit of scaby, the nock rested on a crispy baked. the bier excellent. 4.5 My friend was allowed to taste, but she was looking forward to her lead. carved “Surf Turf” from the calf back to mailedge art with fried riesengarnel, fine kartoffelsalat with pistou and maracuja dip surf turf surf turf times different. I am not necessarily a fan of it. also not from the original. this was a little rustic, just because of the kartoffel salad. my friend he was too faded and the kartoffels were too soft to her. made with warm broth, then the kartoffels dissolve a bit. I liked that, as well as the underworked basilikum pesto. the radishes made fresh and crisp. the scavenger was perfectly baked, after mailchange art it looked less for me. there was already more breading flour than parmesan and egg in the panade. the garnels looked better about that. you have tasted and that is the main thing. for my lead I got the dark beer. a good choice to a wild court croustillant and pflanzerl from the brain classic red cabbage dörrpflaume zwiebel serviettentaler der hirsch also here visually a highlight. an absolutely unanimous court. a juicy plant (frikadelle, bulette thronte on red cabbage on a crispy serviette valley, on the other hand the crispy sprout with a filling of swollen pork, and strong jus. the fruity red cabbage and only the horny plants made the dish just perfect. that was perfect, and I'd like to have had a look. although a saturation feeling slowly occurred. at any time. 5 We asked for a little time to do what was dissert. Unfortunately, you took this too literally, because until then the service was more than perfect, always asking for targeted questions whether everything is okay or something is wrong. just then we sat a little longer on the dry one. a bottle of water then does not spread throughout the evening, I had only had 0.3 liter of beer and a cocktail run in. at some point, after a good break for eating, I got my last beer to dessert or a beer mix. the red ale cherry – 0.2 liter red ale cherry I knew it already, and it just fits perfectly to a chocolate dessert. a red ale with kirschwein. chocolate – gâteau, red wine berne and spicy parfait chocolate room old falter, how horny???????? This little sliced cake was a manifestation, I have to say so. can be so hot. below crispy bottom, then a layer nougat, covered by a fine layer of foliage, followed by chocolate biscuit and white chocolate mousse. a clearer (torten ? guss. kirschtupfen as fruity component. the course of the evening! the still slightly cracky birne went almost under there, as well as the beautiful parfait, which tasted clearly according to spicy speculative. but this gâteau shot the bird! 5 chèvre regional crème brûlée of goat cheese, olive and aubergine goat cheese cream Brûlee the last course for my shade. it was hearty and she was thrilled again. a creamy goat fresh cheese under a crispy caramel layer, where every spoon seemed to be happy. a couple of mangles, an olive compass and one from aubergine proved to be an ingenious partner. who would have thought that. a crispy hip with black sesame. then it was over. you are looking forward to this evening and three hours later everything is over. but the memory of it remains, as well as the confidence that we will eat more often here. the concept is probably unique, at least in this region. wein and food works as everyone knows. Here it is proven that it can also go a beer. even has to. what comes out of kitchen and barrel is handcrafted the very first to see. regional cuisine fine and noble interpreted and served. so I like it, in a wonderful, historic environment. the service is (with a small exception always on zack, friendly and courteous. everything will be advertised when applying, when clearing up literally asking. you feel welcome and well cared for. I have to make light deductions at the end but at the plv. first because of the weincard mentioned at the outset and also the individual dishes are already ambitiously calculated. which is absolutely not true of my menu. that stands for very fair and friendly 49€ in the map. but we will be happy to come back with certainty! and now a diekmalz craftbier! the night