Rohr's Craft Burger
➤ Marktstraße 110, 76829 Landau In Der Pfalz , Rheinland-Pfalz, Landau in der Pfalz, Germany
Hamburgers, Fast Food, Desserts, Burger, Pizza
"Since the 3rd October last year, i.e. 3 months ago, the entrepreneur pair Pascal Rohr and his wife Patricia Rohr-Zeiss opened a small bio-burger shop in the premises of a former pizza delivery service. In addition to Dirk’s Diner at the Wollmesheimer Höhe (Landau-West and Luggage (Kramstr. corner), this is the third Buletten reopening 2018. Apparently, the city is evolving at the crossroads – although in comparison to the larger urbanizations of the surrounding area a little behind the trend – today still the realm of the emerging burgers with a qualitative background. Reason enough to take the Landauer Burger Initiative closer. For some, the whole freshly wolfed hype is a gastrotrend with a modest half-life. Others see a delicate alternative to the two great chains from the states. This market also shows first signs of saturation and one has already heard of closures in the Nobelbulette area (e.g. Liebesbeef in Karlsruhe). You need to try your own resourcefulness or have a chic idea to make patty-affine essgenossen the bulky range tables in urban-shabby look. Although organic and regional are not exactly the latest food trends that take the culinary spirit, they are not as established in the province as in the hip metropolis of the nation. In this way, Patricia and Pascal have closed a gap without reinventing the burgerry. With “Pälzer Grumbeere” from the potato farm Böhm from Bellheim you can make delicious pommes on site. Vegetables and salads are also used from there. Organic meat comes from the region and is freshly cooked several times a day in the region. At the Angushof in the Nonnenhorst (Minfeld near Kandel or in the Goldgrund (Wörth am Rhein), the Palatinates Rindviecher feeds only grass, says owner Pascal Rohr, who gave information about the philosophy of the shop on Thursday afternoon. With framed images of their meat and potato growers, the ingredients are somewhat counteracted by making the origin of the varicosities as transparent as possible. At the beginning they baked the rolls themselves, but this was no longer due to the great demand and the limited staff ceiling. The rolls of organic bakers Stefan Dümler from Wörth are now made from high-quality grain. The sauces and dressings all carry the predicate “self-made”. Just like the glass-filled desserts. In addition, pay attention to biodegradable packaging and bags. In our plastic-enriched world, no small value. Pascal Rohr has learned the craftsmanship of the baker and has also completed a training as a cook. In this respect he brings important (experiences to know exactly what he started with his wife Patricia. After about ten years of activity in the automotive industry, he returned to the culinary service of hungry customers. A courageous decision that he has weighed long in times of falling restaurants or rising regulations. My return was a spontaneous idea. The parking position in the busy Weißenburger Straße is not exactly optimal. Fortunately, however, there was a gap to be able to dispose of a bioburger for free. Already at the entrance, the “Burger of the Month” had awakened my interest. In addition to Cheddar and Gouda, the “three cheese high” also had spicy parmesan between Brioche-Bun and medium roasted 160-gram. Sounds very reasonable. Due to the high glass front, I could get a first impression from the outside of the contemporary interior of the shop. Inside you sat comfortably on stools, twisted beer boxes or like me on a "padded" with felt ceiling wall bench that pulled along the window front. Three solid, safely self-exposed wooden tables stood next to each other on rustic soil. Of course, naked bulbs arched from the ceiling. The sober equipment suggests functionality and minimalism. Of course, lampshades are so obsolete. I really liked it as a student. If so, if there were not only alcohol-free beer. Today, the limo of the trendy Berlin fruit factory “Proviant” is a welcome, not so overhauled alternative to Coca-Cola, Fanta and Sprite. The 0.33l bottle of orange lemonade was 2.70 euros and, according to label information, consisted only of freshly pressed orange juice, cane sugar, lemon juice and water. I was allowed to get my bottle from the well-stocked refrigerator. It was paid on the creatively designed order counter from the front panel of an automobile. My orange drink from the distant capital Berlin remained the only waste of wormwood in the otherwise very consistent regional concept of the pipe. I was able to find out about the well-designed food and beverage program on the upper wall plate. In addition, there was also a folding menu on the table. Among the five Burger variants offered, whose American names (e.g. "Oceanside" or "Newport BBQ" were inspired by the last Californian stay of the driver's pair, there were also two meatless versions with the "Vegetarier" and the "Veganer" in the repertoire. The prices were between 8 and 9 euros for the “complete packages”. In addition, there were possibilities to splash his burger over the modular system itself. In addition to various roles, patty and sauce options that were part of the basic equipment (6.50 euros), many extras were available for a small surcharge. Some salads and homemade frites (2.90 euros and sauces rounded off the offer on the folding card. Chiapudding with fruit, banana bread and chocolate cake (each 3 euros on vegan “deserture” awaits in the cooler next to the counter. And then I held the “Spießburger” together in the middle by a wooden pencil. It lay or stood on a plate decorated with Balsamico-Crème pattern. The crispy pommes were served in part. As a small tester, I was allowed to test the pink aioli they had in the program. Also a bowl of homemade BBQ sauce landed without appearing on the bill on my table. Both sauces fulfilled their function as Pommes-Tunken sovereign. And see, a BBQ salsa does not necessarily have to be a red sugar pamp. The meat came perfectly medium-solved and therefore still nicely juicy in the brioche. In addition to a slight smoke note, the onions roasted on it had also obtained a pleasant sweetness by caramelation. Salad and tomatoes contributed sharp freshness, while the three cheeses delivered a correct melt and apron. The brioche was slightly roasted on the insides. Wonderfully fluffy and definitely not mass goods used there. I had to think briefly about the French princess Marie Antoinette who, after learning that the ordinary people had no bread to eat, said: “If they no longer have bread, they should eat Brioches!” I did this lunch too. And worked. Because what was well made in between and high product quality. A new Burger shop to which you can wish all the best for the future and which, despite the rather suboptimal situation in my view, will certainly claim. The delivery service is sent to the emergency."
