Rosino - Bad Sobernheim

Finally, our gastroguide friend nolux should meet again. nolux has already reported: [hidden link]. sometimes a spontaneous appointment and so we agreed for a short time for Friday night. nolux has proposed the ristorante rosino. he had not visited it himself yet, but it was recommended to him. with the note for usually longer waiting times. nolux took over the reservation and time we brought. we had a lot to say our last meeting was already too many months back. best location at bads nbernheim. we met for the time we had agreed, nolux had already found our table in the outside area. at a later time all the tables were occupied and I was again happy to see the corona-related larger distances between the tables. for italian are profis of maximum seating. in our very simple table we took place. a young worker gave the food drinks cards. Of course we had a lot to say, but also really thirsty at the hot temperatures. that the patient would already be put on the rehearsal at the drinks, we had not expected. two young service employees were responsible for the service. they did not impress trained, because they were exemplary uncoordinated. but also very friendly. in the restaurant entrance there was a table with current local decor. the young lady didn't know what it was. So I went in, photographed and reported my male companions. the restaurant rooms are very well maintained, modern, but not unpleasant. at some point there were cool drinks, including a false one. so my man had to wait again for his alcohol-free pilger, € 2.20 0.33 l. also later drinks were hard to come to the woman. at least the ordered mineral water, of course unquestioned san pellegrino € 4.50 0.75 l, was on the table. it is also available a cheaper mineral water from the environment. I was very glad that in the wine offering was also a good selection of the well-known local winzers. padrone rosine entertained the ancestors and showed how diverse such a mouth can be used or cannot be used. we gave up our other drinks and food requests. a little later the employee came back. unfortunately the carpaccio was favored from the occtopus of nolux and me. it was fast to find an alternative. at some point our appetizers and simplest baguette (5 discs for 3 people.) came for the hearts carpaccio die manzo, marinated, with fresh champignons and parmesan, € 13.00 rindercarpaccio fine marbled barkfilet, somewhat thicker than usual cut. plentiful parmesan, frobe champignon pieces, lemon. rucola was not mentioned on the map, but it also found itself in cut form on the teller. I'm sorry, tinted fish was out. served I got the desired alternative: carpaccio of the salmon, raw marinated salmon, cut, € 12.50 for me a late burgund blanc de noir, € 5,50 0.2 l from the local weingut K.H schneider. here also on a little rucola, the few laughs on salmon-colored teller. almost more lemon than salmon. lachscarpaccio the lachs unfortunately neither beautifully cut nor dressed. that looked very sweet. but tasted better after happiness than it looked. the good olive oil on the bark and on the salmoncarpaccio and the cook still personally throw the oversized pfeffer mill over our teller. as the main course that we all decided for pizza, this is especially praised here. after a good hour. that looked good. for my man the classic: pizza four years old (sink, artichokes, salami, fresh champignons) € 10,00. pizza four years my man was satisfied with his choice. in pizza there is only one size here and this is big! the airy and well-baked teig scored very. the layer was well portioned and the spiced fit also. for pizza nolux sought a red wine for both of us. the sober trilogy, again from the weingut schneider, € 5,50 0.2l the cuvée could, unfortunately, it was to thank that he had been opened for a long time. under “homemade specialties” I found the pizza tartufo (mozzarella, ham, truffle, saw, parmesan) € 15.00 I was in a position to actually exchange the boiled ham in parmaschinkens intended. as one of the falling table dishes pasta was with fresh truffle, I also expected fresh truffles on the pizza as a “speciality”. the unambiguous false expectations. a truffle paste was used. the pizza very well baked, truffle aroma present and covered with good ham and parmesan. another pizza, the diligent with a creepy edge I liked especially. in the aftertaste I liked Nolux’ pizza clemente, at least visually, best. pizza clemente herr rosino came back to our table, full of expectation on lobster. my critical point for the truffle expectation was not so good and he murmured. he reminded me very much of the typical Italian restaurants where new customers certainly only need to return 10 times in short distances to be taken seriously at all. when this has been done, they get a “beautiful” table. georg weber describes this very entertaining in his book “Cochen is War!”. a last glass wee took in the new vinothek in bad sobernheim. a beautiful and very successful meeting. the next meeting will soon be in idar supreme!

Finally, our gastroguide friend nolux should meet again. nolux has already reported: [hidden link]. sometimes a spontaneous appointment and so we agreed for a short time for Friday night. nolux has proposed the ristorante rosino. he had not visited it himself yet, but it was recommended to him. with the note for usually longer waiting times. nolux took over the reservation and time we brought. we had a lot to say our last meeting was already too many months back. best location at bads nbernheim. we met for the time we had agreed, nolux had already found our table in the outside area. at a later time all the tables were occupied and I was again happy to see the corona-related larger distances between the tables. for italian are profis of maximum seating. in our very simple table we took place. a young worker gave the food drinks cards. Of course we had a lot to say, but also really thirsty at the hot temperatures. that the patient would already be put on the rehearsal at the drinks, we had not expected. two young service employees were responsible for the service. they did not impress trained, because they were exemplary uncoordinated. but also very friendly. in the restaurant entrance there was a table with current local decor. the young lady didn't know what it was. So I went in, photographed and reported my male companions. the restaurant rooms are very well maintained, modern, but not unpleasant. at some point there were cool drinks, including a false one. so my man had to wait again for his alcohol-free pilger, € 2.20 0.33 l. also later drinks were hard to come to the woman. at least the ordered mineral water, of course unquestioned san pellegrino € 4.50 0.75 l, was on the table. it is also available a cheaper mineral water from the environment. I was very glad that in the wine offering was also a good selection of the well-known local winzers. padrone rosine entertained the ancestors and showed how diverse such a mouth can be used or cannot be used. we gave up our other drinks and food requests. a little later the employee came back. unfortunately the carpaccio was favored from the occtopus of nolux and me. it was fast to find an alternative. at some point our appetizers and simplest baguette (5 discs for 3 people.) came for the hearts carpaccio die manzo, marinated, with fresh champignons and parmesan, € 13.00 rindercarpaccio fine marbled barkfilet, somewhat thicker than usual cut. plentiful parmesan, frobe champignon pieces, lemon. rucola was not mentioned on the map, but it also found itself in cut form on the teller. I'm sorry, tinted fish was out. served I got the desired alternative: carpaccio of the salmon, raw marinated salmon, cut, € 12.50 for me a late burgund blanc de noir, € 5,50 0.2 l from the local weingut K.H schneider. here also on a little rucola, the few laughs on salmon-colored teller. almost more lemon than salmon. lachscarpaccio the lachs unfortunately neither beautifully cut nor dressed. that looked very sweet. but tasted better after happiness than it looked. the good olive oil on the bark and on the salmoncarpaccio and the cook still personally throw the oversized pfeffer mill over our teller. as the main course that we all decided for pizza, this is especially praised here. after a good hour. that looked good. for my man the classic: pizza four years old (sink, artichokes, salami, fresh champignons) € 10,00. pizza four years my man was satisfied with his choice. in pizza there is only one size here and this is big! the airy and well-baked teig scored very. the layer was well portioned and the spiced fit also. for pizza nolux sought a red wine for both of us. the sober trilogy, again from the weingut schneider, € 5,50 0.2l the cuvée could, unfortunately, it was to thank that he had been opened for a long time. under “homemade specialties” I found the pizza tartufo (mozzarella, ham, truffle, saw, parmesan) € 15.00 I was in a position to actually exchange the boiled ham in parmaschinkens intended. as one of the falling table dishes pasta was with fresh truffle, I also expected fresh truffles on the pizza as a “speciality”. the unambiguous false expectations. a truffle paste was used. the pizza very well baked, truffle aroma present and covered with good ham and parmesan. another pizza, the diligent with a creepy edge I liked especially. in the aftertaste I liked Nolux’ pizza clemente, at least visually, best. pizza clemente herr rosino came back to our table, full of expectation on lobster. my critical point for the truffle expectation was not so good and he murmured. he reminded me very much of the typical Italian restaurants where new customers certainly only need to return 10 times in short distances to be taken seriously at all. when this has been done, they get a “beautiful” table. georg weber describes this very entertaining in his book “Cochen is War!”. a last glass wee took in the new vinothek in bad sobernheim. a beautiful and very successful meeting. the next meeting will soon be in idar supreme!