Vinothek Fellbach

The wine tasting room could only be rented for closed companies. The Vinothek was then rehearsed in the old Celter. Shortly afterwards closed due to the kitchen renovation and now open for the public from Monday to Friday from 4 pm. On weekends can be reserved for festivities. The vinotheque's father is Hanne Petzold. You and her husband are still in good memory as the creative minds of the Wolfsangel, the Mack winery and the Moiakäfer in Fellbach. Even if people were searched for food and service in an ad to offer the guests an ICHWERDEWIEDERKOMMEN residence, I saw in the service still known faces of the past. The entrance is wheelchair accessible. Here you can also find the toilets and the Vinothek on the first floor the guest arrives with the elevator. As soon as the elevator doors open, you're already in the guest room. Despite the rustic ambience, which is surely also due to the Old Kelter, which was built in 1906 and later was fundamentally renovated, everything seems friendly. the smaller niches are more cozy. Approx. seven small tables and a large one stand on the empire with a view into the Old Celter. The smell of the old wood is already very present there and yet I have already preferred it several times to sit there because of the tranquility. The menu changes regularly, is seasonal and I am really looking forward to the vegetarian dishes. For this reason, I used to visit the moia beetle, because there are not devils coming out of meat dishes with saitan or put tofu because it is just in all mouths. No, classic meatless and uncooked dishes are cooked. I prefer such a kitchen to the restaurants that are explicitly referred to as a vegetarian restaurant. The website is updated and shows the currently valid menu. Today, as an appetizer, I had Pfifferlinge with Bärlauchrisotto (14.50 Euro). The seedlings, fried with fresh herbs, found a suitable companion with the Risotto. I love the little pifferlings. This time I had to arrange myself with larger parts. With parmesan splinters and cherry tomatoes, the whole was then decorated on the plate. We shared the appetizer in view that a risotto is very saturating due to the proportion of cheese. I wanted to use the last days of the asparagus season and so there were still green asparagus with goat fresh cheese and mushrooms (13.80 euros). In the green asparagus it is not necessary to peel it completely. As a rule, it is enough to peel only the lower third, even with the thick rods. Together with the goat's cheese, the mushrooms, the fried ruccola leaves and scattered with roasted pine nuts, this was a wonderfully light dish. I would order both the pawlings and the asparagus at any time. I like owner-run restaurants very much. The service is inexorable, very friendly and fast on the go.

A very nice and cozy restaurant eating: 5 service: 5 atmosphere: 5.

Very good restaurant with good service menu with regional specialties eating: 5 service: 5 atmosphere: 4

Tasty Swabian food. seasonal and regional. also the Wee parking: many parking places directly behind restaurant wheelchair accessible: auzug available service: dine in the meal type: dinner: 5 service: 5 atmosphere: 5.

Food: 4 service: 3 atmosphere: 3