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Kamels - Réserver une table

Markt Straße 25, Bad Bergzabern, Germany, 76887

15 Avis 4

"There were really many vegan and also gluten-free dishes to choose from. The owner is very friendly and will gladly help. We enjoyed our food! We had a burger and pasta with puddles and tomatoes. Very tasty and saturating!"

Détails

Téléphone: +4963439249901

Adresse: Markt Straße 25, Bad Bergzabern, Germany, 76887

Ville: Bad Bergzabern

Heures d'ouverture

Mardi: 11:00-21:00

Mercredi: 11:00-21:00

Jeudi: 11:00-21:00

Vendredi: 11:00-21:00

Samedi: 11:00-21:00

Dimanche: 11:00-21:00

Statistiques

Plats: 40

Commodités: 6

Catégories: 5

Avis: 15

Adresse

Avis

User

4 /5 Évaluation ★ ★ ★ ★

Kamels have a truly impressive separate vegan menu and even offers glutenfree options at a surcharge. I went for the vegan schnitzel burger, which looked amazing with the activated carbon coloured bun I chose. And it also tasted absolutely amazing! It was very filling with the accompanying potato wedges and their homemade cocktail sauce nice to get homemade sauce instead of ketchup! The staff were very friendly and accomodating. It´s a bit of a shame that the vegan dishes are rather expensive (e.g. € 13.90 for a vegan burger) given that the restaurant is situated in a small town and the interior design is a mix of different styles. But all in all Kamels is definitely highly recommended due to their huge vegan menu! Updated from previous review on 2020 01 02

User

4 /5 Évaluation ★ ★ ★ ★

Suprisingly large vegan menu considering the rural area and the Burger-character of the restaurant: They have several different vegan burgers, salads and other pasta, pizza and schnitzel dishes. The owner Kamel is extremely accomodating and friendly and put a lot of thought into the dishes, adding e.g. vegan dips and cheese. Perfect if you crave a burger, with choices between veggies, soy and falafel patties. YUM!

User

4 /5 Évaluation ★ ★ ★ ★

I've loved Kamel's food when he was still located in Landau. Now with the new location comes a gorgeous view of a historic church and a modern flair. As before, the food is delicious and Kamel goes the extra mile to provide stellar service. YOu'll feel like a VIP eating here. Most vegan options are also organic, the fries are heavenly and if you want to pamper yourself, try the falafel. Delicious!

User

4 /5 Évaluation ★ ★ ★ ★

Had definitely got the 5 stars. Exceptional! A whole menu for vegans, good choices to choose almost too many. The burgers... In an area with little to no choice for vegans, this was a God sent savior! Go and give the very nice waiter a smile:

User

4 /5 Évaluation ★ ★ ★ ★

There were really many vegan and also gluten-free dishes to choose from. The owner is very friendly and will gladly help. We enjoyed our food! We had a burger and pasta with puddles and tomatoes. Very tasty and saturating!

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Kapeller Hopfestubb

➤ Obere Hauptstraße 8, 76889, Kapellen-Drusweiler, Germany

Européen, Européen, Allemand, Cafés, Pizza

"“From time to time, I’m very happy about my “love stuff” and I’m afraid to forget it. It’s pretty with a good friend to eat here also Thai.” (free after a famous German poet who also appreciated the cuisine. My two ladies stayed in Bremen at that time and I had signed up to the Wendel family for the Thai evening with a Herxheimer pleasure mug. During my last visit last August last year, I sat on a lukewarm summer evening with Solinger Pfalztouristen on the terrace and made me taste Rumpsteak and Risotto in a family round. Oh, as I like to remember... Now it went to change again asian, because a few times a year, Chef Marc Wendel lives out his affinity for Thai food and serves his guests a small but fine selection of classics from the Far East. With this view over the culinary edge of the plate, the sympathetic chef of course offers just as much effort as with his regional cuisine based on product quality, freshness and seasonality, which is not a Mediterranean accent and which can be enjoyed throughout the year in this charming country restaurant. As always, the welcome by the master and mother of the Herdmeister, Manuela Wendel, was very warm. You have a lot more to tell than the short small-talks at the table allow. This will then usually be retrieved in the somewhat longer-lasting adoption. Yeah, they just grew to my heart with the years, these Wendels. The standard card paused this evening. There was a selection of tasty dishes from Thai cuisine consisting of four appetizers and five main dishes. We opened quite unspectacularly with a few spring rolls (6.50 euros), which we wanted to taste together as a crispy finger food. In addition, we ordered twice the red Thai curry soup with roasted shrimp (8 euros as “real” appetizers. Also at the main course was unity at the table. We both had an appetite for the pad Thai noodles with pork, shrimp and chili (17.90 euros), well-knowing that here would not be saved with meat and cream insert. Our thirst was met with two freshly tapped Bellheimer Lord Pils (0.5l for 4.50 euros – one finally sat in a “Hopfestubb”. A sweet chilisauce was added to the crunchy fried spring rolls. A couple of spring rolls before go always The sweetly sharp Asiatunke supplemented the rolled and vegetables filled crispy fingers adequately. Crispy finger food for dipping These first bites bridged the time to our appetizers. These aromaterrins served in double-walled soup glasses were wonderfully scented with coconut, lemongrass and such mandatory ingredients as cumin and coriander. But unlike my favorite Thai from Karlsruhe, this was expanded here with fruity sweetish components – I strongly tap on spiced mango. All this gave in total a wide flavor that changed between fruity sweetness/acid, light sharpness and lemony freshness and, together with the carefully soothing shrimp tail, a very pleasant liaison. This was, by the way, of neat size and stood on a spear placed over the soup glass hanging half into the coconut curry soup. Coco curry soup with shrimp inlay I could easily have spooned away a portion from this wonnetunke, but the Thai frying dish no. 1 wanted to finally be consumed. This could not wait long. Only the pad Thai sauce prepared from sugar (palm, powder or coconut blossom, who can taste it out... , fish sauce, tamarin paste and some water beamed me to the nearest best street kitchen to far away Bangkok. She scored with the perfect balance of sweet, sour, sharp and salty. Gentle rice noodles tasted crisp Mungobohnensprossen. Pad Thai Deluxe! Savoury pork pieces and a generously given amount of gently sautified shrimps contested the quality crown during the use of goods. A lime carving, ground peanuts and a red chilischote, with extreme caution, lay on the side or on top as an additional flavor and aroma booster. They could be used as needed. The famous Thai Bratnudel dish in the Wendel version A small wing of the red Capsaicin bomb was enough to bring my Papilles belonging to Wallung. But I enjoyed the rest without the devilish accelerator, whose last afterwewing was successfully eliminated by the Bellheim barley juice. With regard to the portion size of the thai noodles, this was absolutely sufficient and would no longer need a nightstand to get the way home perfectly saturated. But I had made the bill without head chef Marc Wendel. His mother Manuela probably informed the kitchen about my weighing festival that took place a few days earlier and this surprised me with a mango variation that suits Thai evening. Birthday greeting from the kitchen It consisted of a non-fruited mango sorbet in the glass, a few fresh pieces of orange tropical fruit (incl. a decorative physique and a wonderfully creamy coconut mango cake that had not only passed through optically as exotic sweet lasagna. (Almost all mango, right? Then I liked to **** the candle placed on the small slate board and shared the donated dessert with my colleague. Thank you very much Hopfstubb team for this unexpected attention, which not only gave us a fabulous sweet conclusion, but also rounded off an already very successful evening adequately. But that it always feels like a home game for us here is just one of the reasons why this family-run land restaurant is one of our favourites. Here the price enjoyment relationship fits easily and seasonal change is always ensured. Wine drinkers can taste the good drops from the in-house winery – also here Marc Wendel does a great job – and friends of the defensive Palat cuisine come to their expense at Rumpsteak, Saumagen Co... Of course, the next visit is already planned."