La Taverna - Réserver une table

Admittedly, it was a strange feeling when, after more than 20 years, I went down the stages of the former rat cellar to Kandel, to return to that place after so long. Even then in the wild 90s there was a pizzeria, which, based on the native vault cellar, bore the name “La Grotta”. This was a very popular address for crispy dough flakes of Italian provenance and a welcome alternative to the then often booked pizzeria Da Angelo in the nearby Hayna tobacco village near Herxheim . Since 1998, the Pisano family has been operating the original tavern and since then, the “La Taverna” has become one of the culinary delights of the small town in southern Spain. If you don’t want to have a grumpy Greek meat food “Sto Castello” obliquely opposite , crispy half chicken “Three Mohren” almost around the corner or more upscale creative kitchen “Zum Giant” down the main road, it’s still well removed here. At any rate, the interior has changed little. And so it became a pleasantly cozy evening, which we spent in a lush corner between unspoiled sandstone walls or under red brick vault. Aside from smaller inadequacies at dinner, we felt good in the old rat cellar. If we had already tried the pizza, the bill would also have gone up culinary, especially as during a follow-up visit at noon, its fluffy-juice consistency reminded of old times and also left nothing to be desired tastefully. So much for the prehistory and the “Drumherum”. Today the pizzeria is guided by Paula Pisano alone. After the separation from her husband Guiseppe, who has been at the Herxheimer “Galerie” for Italian moments this year, a courageous decision. But the young service workers of Italian origin signal family cohesion without which the Trattoria would probably no longer exist. The reception was pleasantly friendly on that Thursday evening. We were allowed to choose a quiet place in one of the many comfortable corners of the guest room and soon held the menus in our hands. The biggest turnout seemed to be over this evening and so shortly after 8:00 we counted among the last new arrivals. The front part of the tranquil cellar vault was still half filled with guests. In this traditional atmosphere, the couples, families, friends or colleagues still present felt quite comfortable. An inconspicuous mix of old and young ensured a pleasant sound scene in which the excited conversations of sounding dishes and/or Besteckgeflar were still underpainted. The red-white-covered tables mimicked to old Italian inns. There was enough space between them to not participate in the conversations of the neighboring tables involuntarily. A place for romantics, certainly. But without wanting to apply too thick. Better for the first date where the environment should not be too loud and not too bright. And in fact, the few fun tents on the ceiling and walls spread everything else than an operating station atmosphere. The former “Grotte” is still illuminated and this fits perfectly to the simple furnishings. In large-format murals, on which old-fashioned people remember long past times, one can certainly be shared opinion. But here too, the damped light conditions prevent too many unnecessary discoveries and leave the view essentially, namely adhering to the person. Oh, how beautiful that there are such refuges for friends of edible memories. The “Italian around the corner” where the time is still for a pizza is never allowed to die, so my thought this evening. A light was ignited and if the evening had not fallen into the time of my absolute alcohol abstinence, a glass of beading Lambrusco would have been ordered immediately. Instead, a bottle of San Pellegrino found the way to our table for just subsidizable 4.50 euros. Well, the Italo averagesaqua also perlted and did not hurt. At the “Eifelhasch” Bitburger from the barrel you have to be more careful. With sweet whistle to the cyclist, it can be enjoyed halfway. At 3.30 euros for half a litre you were here. With more than 40 pasta positions on the card designed in ring-book form with clue envelopes, I had no more hands in my hands... the selection was not made easy for us. To this end, a long-standing pizza offer was created, which was in no way in line with the pastry's diversity. In the homemade pasta there were some discoveries that eagerly departed from the standard repertoire of ordinary pizzerias. For example, the Orrechiette reminded me of all Cime di Rapa 12,90 Euros of my Apulia holiday, where the noodle dish refined with stem cabbage comes from. Tortellacci tricolore, Panzerotti alla siciliana, Cavatelli con Vongole and Triangoli Rucola are examples of the wide range of self-made pasta, which oscillates between 11 and 15 euros. On the other hand, the pizzas only available in one size rarely broke through the pecuniary limit of 10 euros. During my lunchtime visit, the standard card was supplemented by a few low-priced daily recommendations, including a small supplement salad. With a few meat siblings, e.g. Scaloppina Valdostana, various Risotti and grilled or fritted fish salmon, Dorade and Co. presented the offer almost without shame. There will probably be a lot of things coming out of the freezer, so my guess that made me tend to be an Al-Forno classic in my choice. The decision in favour of the “Combinazione” was made at EUR 8.20. My accompaniment chose the “Spaghetti la Taverna” 11 Euros, which could not have sounded more decoy with black olives, anchovies, sharp peperonies, grated sheep cheese, garlic and tomato sauce. For the time being, I ordered a tomato cream soup of 4.50 euros. At lunch table a few days later, the Pizza 4 Stagioni was robbed of 9.80 euros on my desire to go to their artichokes and replaced with sharp salami. Cooking ham, champignons, peppers and mild peperoni were sociated at the coating and delivered the taste. The pizza floor was a bit thicker and of airy soft consistency. Happiness came steaming from the stone oven and it had a crusty-baked underground, whose unevenly distributed baked browns were of solid craft. The cheese-cover ratio was also true. The ingredients were fresh and gave the hot dough flakes the necessary juice and this typical spicy aroma, which reminded you of the deeply insidious eating experiences at the Italian for children's days. On the other hand, the tomato soup had an average level. Too much of cream blew it tastefully and left a one-dimensional, boring taste on the palate, which lacked any freshness due to acidity. Also here I am not completely wrong when I assign the origin of the basic ingredients to the canned or tetrapack environment. Of course, many Italians make it the same, which is why a good Crema Pomodoro is the exception today. My Combi then came so hot from the stone oven that I gave the bubbling Al-Forno dishes a little time to get to the temperature. The mixture of bechamel and tomato sauce was good with the gratined cheese. Unfortunately, the noodles penne, tortellini, Fusilli were boiled a trace too long before they entered their course into the run-up form. The logical consequence: the 300°-Celsius ovens also took their last bite. Too bad, because there was nothing to be put out on the sauce, though rather settled in the tasteful mainstream. The spaghetti of my accompaniment, on the other hand, had a little exaggerated with the sweetness, because the defensive tomato sauce left an attractive oil cap on its plate. And here too, the noodles could have been more intense. In summary, the strengths of the “La Taverna” are clearly in the field of pizza, with it certainly coming to another visit to take the paste quality even more accurately. A great plus of the traditional local is its anachronistic ambience, in which nostalgic is fully at their expense. The friendly service team and the lightning clean wet rooms also looked freshly renovated... left a positive impression. Certainly, the “Taverna” does not play in the same league as the Mörzheimer “Piccolo Paradiso” or the Landauer “Sapori D’Italia”, but it is a cozy alternative for a tasty old school pizza “ums Eck”.

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• Pas utile
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Admittedly, it was a strange feeling when, after more than 20 years, I went down the stages of the former rat cellar to Kandel, to return to that place after so long. Even then in the wild 90s there was a pizzeria, which, based on the native vault cellar, bore the name “La Grotta”. This was a very popular address for crispy dough flakes of Italian provenance and a welcome alternative to the then often booked pizzeria Da Angelo in the nearby Hayna tobacco village near Herxheim . Since 1998, the Pisano family has been operating the original tavern and since then, the “La Taverna” has become one of the culinary delights of the small town in southern Spain. If you don’t want to have a grumpy Greek meat food “Sto Castello” obliquely opposite , crispy half chicken “Three Mohren” almost around the corner or more upscale creative kitchen “Zum Giant” down the main road, it’s still well removed here. At any rate, the interior has changed little. And so it became a pleasantly cozy evening, which we spent in a lush corner between unspoiled sandstone walls or under red brick vault. Aside from smaller inadequacies at dinner, we felt good in the old rat cellar. If we had already tried the pizza, the bill would also have gone up culinary, especially as during a follow-up visit at noon, its fluffy-juice consistency reminded of old times and also left nothing to be desired tastefully. So much for the prehistory and the “Drumherum”. Today the pizzeria is guided by Paula Pisano alone. After the separation from her husband Guiseppe, who has been at the Herxheimer “Galerie” for Italian moments this year, a courageous decision. But the young service workers of Italian origin signal family cohesion without which the Trattoria would probably no longer exist. The reception was pleasantly friendly on that Thursday evening. We were allowed to choose a quiet place in one of the many comfortable corners of the guest room and soon held the menus in our hands. The biggest turnout seemed to be over this evening and so shortly after 8:00 we counted among the last new arrivals. The front part of the tranquil cellar vault was still half filled with guests. In this traditional atmosphere, the couples, families, friends or colleagues still present felt quite comfortable. An inconspicuous mix of old and young ensured a pleasant sound scene in which the excited conversations of sounding dishes and/or Besteckgeflar were still underpainted. The red-white-covered tables mimicked to old Italian inns. There was enough space between them to not participate in the conversations of the neighboring tables involuntarily. A place for romantics, certainly. But without wanting to apply too thick. Better for the first date where the environment should not be too loud and not too bright. And in fact, the few fun tents on the ceiling and walls spread everything else than an operating station atmosphere. The former “Grotte” is still illuminated and this fits perfectly to the simple furnishings. In large-format murals, on which old-fashioned people remember long past times, one can certainly be shared opinion. But here too, the damped light conditions prevent too many unnecessary discoveries and leave the view essentially, namely adhering to the person. Oh, how beautiful that there are such refuges for friends of edible memories. The “Italian around the corner” where the time is still for a pizza is never allowed to die, so my thought this evening. A light was ignited and if the evening had not fallen into the time of my absolute alcohol abstinence, a glass of beading Lambrusco would have been ordered immediately. Instead, a bottle of San Pellegrino found the way to our table for just subsidizable 4.50 euros. Well, the Italo averagesaqua also perlted and did not hurt. At the “Eifelhasch” Bitburger from the barrel you have to be more careful. With sweet whistle to the cyclist, it can be enjoyed halfway. At 3.30 euros for half a litre you were here. With more than 40 pasta positions on the card designed in ring-book form with clue envelopes, I had no more hands in my hands... the selection was not made easy for us. To this end, a long-standing pizza offer was created, which was in no way in line with the pastry's diversity. In the homemade pasta there were some discoveries that eagerly departed from the standard repertoire of ordinary pizzerias. For example, the Orrechiette reminded me of all Cime di Rapa 12,90 Euros of my Apulia holiday, where the noodle dish refined with stem cabbage comes from. Tortellacci tricolore, Panzerotti alla siciliana, Cavatelli con Vongole and Triangoli Rucola are examples of the wide range of self-made pasta, which oscillates between 11 and 15 euros. On the other hand, the pizzas only available in one size rarely broke through the pecuniary limit of 10 euros. During my lunchtime visit, the standard card was supplemented by a few low-priced daily recommendations, including a small supplement salad. With a few meat siblings, e.g. Scaloppina Valdostana, various Risotti and grilled or fritted fish salmon, Dorade and Co. presented the offer almost without shame. There will probably be a lot of things coming out of the freezer, so my guess that made me tend to be an Al-Forno classic in my choice. The decision in favour of the “Combinazione” was made at EUR 8.20. My accompaniment chose the “Spaghetti la Taverna” 11 Euros, which could not have sounded more decoy with black olives, anchovies, sharp peperonies, grated sheep cheese, garlic and tomato sauce. For the time being, I ordered a tomato cream soup of 4.50 euros. At lunch table a few days later, the Pizza 4 Stagioni was robbed of 9.80 euros on my desire to go to their artichokes and replaced with sharp salami. Cooking ham, champignons, peppers and mild peperoni were sociated at the coating and delivered the taste. The pizza floor was a bit thicker and of airy soft consistency. Happiness came steaming from the stone oven and it had a crusty-baked underground, whose unevenly distributed baked browns were of solid craft. The cheese-cover ratio was also true. The ingredients were fresh and gave the hot dough flakes the necessary juice and this typical spicy aroma, which reminded you of the deeply insidious eating experiences at the Italian for children's days. On the other hand, the tomato soup had an average level. Too much of cream blew it tastefully and left a one-dimensional, boring taste on the palate, which lacked any freshness due to acidity. Also here I am not completely wrong when I assign the origin of the basic ingredients to the canned or tetrapack environment. Of course, many Italians make it the same, which is why a good Crema Pomodoro is the exception today. My Combi then came so hot from the stone oven that I gave the bubbling Al-Forno dishes a little time to get to the temperature. The mixture of bechamel and tomato sauce was good with the gratined cheese. Unfortunately, the noodles penne, tortellini, Fusilli were boiled a trace too long before they entered their course into the run-up form. The logical consequence: the 300°-Celsius ovens also took their last bite. Too bad, because there was nothing to be put out on the sauce, though rather settled in the tasteful mainstream. The spaghetti of my accompaniment, on the other hand, had a little exaggerated with the sweetness, because the defensive tomato sauce left an attractive oil cap on its plate. And here too, the noodles could have been more intense. In summary, the strengths of the “La Taverna” are clearly in the field of pizza, with it certainly coming to another visit to take the paste quality even more accurately. A great plus of the traditional local is its anachronistic ambience, in which nostalgic is fully at their expense. The friendly service team and the lightning clean wet rooms also looked freshly renovated... left a positive impression. Certainly, the “Taverna” does not play in the same league as the Mörzheimer “Piccolo Paradiso” or the Landauer “Sapori D’Italia”, but it is a cozy alternative for a tasty old school pizza “ums Eck”.

• Utile
• Pas utile
• Répondre

Admittedly, it was a strange feeling when, after more than 20 years, I went down the stages of the former rat cellar to Kandel, to return to that place after so long. Even then in the wild 90s there was a pizzeria, which, based on the native vault cellar, bore the name “La Grotta”. This was a very popular address for crispy dough flakes of Italian provenance and a welcome alternative to the then often booked pizzeria Da Angelo in the nearby Hayna tobacco village near Herxheim . Since 1998, the Pisano family has been operating the original tavern and since then, the “La Taverna” has become one of the culinary delights of the small town in southern Spain. If you don’t want to have a grumpy Greek meat food “Sto Castello” obliquely opposite , crispy half chicken “Three Mohren” almost around the corner or more upscale creative kitchen “Zum Giant” down the main road, it’s still well removed here. At any rate, the interior has changed little. And so it became a pleasantly cozy evening, which we spent in a lush corner between unspoiled sandstone walls or under red brick vault. Aside from smaller inadequacies at dinner, we felt good in the old rat cellar. If we had already tried the pizza, the bill would also have gone up culinary, especially as during a follow-up visit at noon, its fluffy-juice consistency reminded of old times and also left nothing to be desired tastefully. So much for the prehistory and the “Drumherum”. Today the pizzeria is guided by Paula Pisano alone. After the separation from her husband Guiseppe, who has been at the Herxheimer “Galerie” for Italian moments this year, a courageous decision. But the young service workers of Italian origin signal family cohesion without which the Trattoria would probably no longer exist. The reception was pleasantly friendly on that Thursday evening. We were allowed to choose a quiet place in one of the many comfortable corners of the guest room and soon held the menus in our hands. The biggest turnout seemed to be over this evening and so shortly after 8:00 we counted among the last new arrivals. The front part of the tranquil cellar vault was still half filled with guests. In this traditional atmosphere, the couples, families, friends or colleagues still present felt quite comfortable. An inconspicuous mix of old and young ensured a pleasant sound scene in which the excited conversations of sounding dishes and/or Besteckgeflar were still underpainted. The red-white-covered tables mimicked to old Italian inns. There was enough space between them to not participate in the conversations of the neighboring tables involuntarily. A place for romantics, certainly. But without wanting to apply too thick. Better for the first date where the environment should not be too loud and not too bright. And in fact, the few fun tents on the ceiling and walls spread everything else than an operating station atmosphere. The former “Grotte” is still illuminated and this fits perfectly to the simple furnishings. In large-format murals, on which old-fashioned people remember long past times, one can certainly be shared opinion. But here too, the damped light conditions prevent too many unnecessary discoveries and leave the view essentially, namely adhering to the person. Oh, how beautiful that there are such refuges for friends of edible memories. The “Italian around the corner” where the time is still for a pizza is never allowed to die, so my thought this evening. A light was ignited and if the evening had not fallen into the time of my absolute alcohol abstinence, a glass of beading Lambrusco would have been ordered immediately. Instead, a bottle of San Pellegrino found the way to our table for just subsidizable 4.50 euros. Well, the Italo averagesaqua also perlted and did not hurt. At the “Eifelhasch” Bitburger from the barrel you have to be more careful. With sweet whistle to the cyclist, it can be enjoyed halfway. At 3.30 euros for half a litre you were here. With more than 40 pasta positions on the card designed in ring-book form with clue envelopes, I had no more hands in my hands... the selection was not made easy for us. To this end, a long-standing pizza offer was created, which was in no way in line with the pastry's diversity. In the homemade pasta there were some discoveries that eagerly departed from the standard repertoire of ordinary pizzerias. For example, the Orrechiette reminded me of all Cime di Rapa 12,90 Euros of my Apulia holiday, where the noodle dish refined with stem cabbage comes from. Tortellacci tricolore, Panzerotti alla siciliana, Cavatelli con Vongole and Triangoli Rucola are examples of the wide range of self-made pasta, which oscillates between 11 and 15 euros. On the other hand, the pizzas only available in one size rarely broke through the pecuniary limit of 10 euros. During my lunchtime visit, the standard card was supplemented by a few low-priced daily recommendations, including a small supplement salad. With a few meat siblings, e.g. Scaloppina Valdostana, various Risotti and grilled or fritted fish salmon, Dorade and Co. presented the offer almost without shame. There will probably be a lot of things coming out of the freezer, so my guess that made me tend to be an Al-Forno classic in my choice. The decision in favour of the “Combinazione” was made at EUR 8.20. My accompaniment chose the “Spaghetti la Taverna” 11 Euros, which could not have sounded more decoy with black olives, anchovies, sharp peperonies, grated sheep cheese, garlic and tomato sauce. For the time being, I ordered a tomato cream soup of 4.50 euros. At lunch table a few days later, the Pizza 4 Stagioni was robbed of 9.80 euros on my desire to go to their artichokes and replaced with sharp salami. Cooking ham, champignons, peppers and mild peperoni were sociated at the coating and delivered the taste. The pizza floor was a bit thicker and of airy soft consistency. Happiness came steaming from the stone oven and it had a crusty-baked underground, whose unevenly distributed baked browns were of solid craft. The cheese-cover ratio was also true. The ingredients were fresh and gave the hot dough flakes the necessary juice and this typical spicy aroma, which reminded you of the deeply insidious eating experiences at the Italian for children's days. On the other hand, the tomato soup had an average level. Too much of cream blew it tastefully and left a one-dimensional, boring taste on the palate, which lacked any freshness due to acidity. Also here I am not completely wrong when I assign the origin of the basic ingredients to the canned or tetrapack environment. Of course, many Italians make it the same, which is why a good Crema Pomodoro is the exception today. My Combi then came so hot from the stone oven that I gave the bubbling Al-Forno dishes a little time to get to the temperature. The mixture of bechamel and tomato sauce was good with the gratined cheese. Unfortunately, the noodles penne, tortellini, Fusilli were boiled a trace too long before they entered their course into the run-up form. The logical consequence: the 300°-Celsius ovens also took their last bite. Too bad, because there was nothing to be put out on the sauce, though rather settled in the tasteful mainstream. The spaghetti of my accompaniment, on the other hand, had a little exaggerated with the sweetness, because the defensive tomato sauce left an attractive oil cap on its plate. And here too, the noodles could have been more intense. In summary, the strengths of the “La Taverna” are clearly in the field of pizza, with it certainly coming to another visit to take the paste quality even more accurately. A great plus of the traditional local is its anachronistic ambience, in which nostalgic is fully at their expense. The friendly service team and the lightning clean wet rooms also looked freshly renovated... left a positive impression. Certainly, the “Taverna” does not play in the same league as the Mörzheimer “Piccolo Paradiso” or the Landauer “Sapori D’Italia”, but it is a cozy alternative for a tasty old school pizza “ums Eck”.

• Utile
• Pas utile
• Répondre

Admittedly, it was a strange feeling when, after more than 20 years, I went down the stages of the former rat cellar to Kandel, to return to that place after so long. Even then in the wild 90s there was a pizzeria, which, based on the native vault cellar, bore the name “La Grotta”. This was a very popular address for crispy dough flakes of Italian provenance and a welcome alternative to the then often booked pizzeria Da Angelo in the nearby Hayna tobacco village near Herxheim . Since 1998, the Pisano family has been operating the original tavern and since then, the “La Taverna” has become one of the culinary delights of the small town in southern Spain. If you don’t want to have a grumpy Greek meat food “Sto Castello” obliquely opposite , crispy half chicken “Three Mohren” almost around the corner or more upscale creative kitchen “Zum Giant” down the main road, it’s still well removed here. At any rate, the interior has changed little. And so it became a pleasantly cozy evening, which we spent in a lush corner between unspoiled sandstone walls or under red brick vault. Aside from smaller inadequacies at dinner, we felt good in the old rat cellar. If we had already tried the pizza, the bill would also have gone up culinary, especially as during a follow-up visit at noon, its fluffy-juice consistency reminded of old times and also left nothing to be desired tastefully. So much for the prehistory and the “Drumherum”. Today the pizzeria is guided by Paula Pisano alone. After the separation from her husband Guiseppe, who has been at the Herxheimer “Galerie” for Italian moments this year, a courageous decision. But the young service workers of Italian origin signal family cohesion without which the Trattoria would probably no longer exist. The reception was pleasantly friendly on that Thursday evening. We were allowed to choose a quiet place in one of the many comfortable corners of the guest room and soon held the menus in our hands. The biggest turnout seemed to be over this evening and so shortly after 8:00 we counted among the last new arrivals. The front part of the tranquil cellar vault was still half filled with guests. In this traditional atmosphere, the couples, families, friends or colleagues still present felt quite comfortable. An inconspicuous mix of old and young ensured a pleasant sound scene in which the excited conversations of sounding dishes and/or Besteckgeflar were still underpainted. The red-white-covered tables mimicked to old Italian inns. There was enough space between them to not participate in the conversations of the neighboring tables involuntarily. A place for romantics, certainly. But without wanting to apply too thick. Better for the first date where the environment should not be too loud and not too bright. And in fact, the few fun tents on the ceiling and walls spread everything else than an operating station atmosphere. The former “Grotte” is still illuminated and this fits perfectly to the simple furnishings. In large-format murals, on which old-fashioned people remember long past times, one can certainly be shared opinion. But here too, the damped light conditions prevent too many unnecessary discoveries and leave the view essentially, namely adhering to the person. Oh, how beautiful that there are such refuges for friends of edible memories. The “Italian around the corner” where the time is still for a pizza is never allowed to die, so my thought this evening. A light was ignited and if the evening had not fallen into the time of my absolute alcohol abstinence, a glass of beading Lambrusco would have been ordered immediately. Instead, a bottle of San Pellegrino found the way to our table for just subsidizable 4.50 euros. Well, the Italo averagesaqua also perlted and did not hurt. At the “Eifelhasch” Bitburger from the barrel you have to be more careful. With sweet whistle to the cyclist, it can be enjoyed halfway. At 3.30 euros for half a litre you were here. With more than 40 pasta positions on the card designed in ring-book form with clue envelopes, I had no more hands in my hands... the selection was not made easy for us. To this end, a long-standing pizza offer was created, which was in no way in line with the pastry's diversity. In the homemade pasta there were some discoveries that eagerly departed from the standard repertoire of ordinary pizzerias. For example, the Orrechiette reminded me of all Cime di Rapa 12,90 Euros of my Apulia holiday, where the noodle dish refined with stem cabbage comes from. Tortellacci tricolore, Panzerotti alla siciliana, Cavatelli con Vongole and Triangoli Rucola are examples of the wide range of self-made pasta, which oscillates between 11 and 15 euros. On the other hand, the pizzas only available in one size rarely broke through the pecuniary limit of 10 euros. During my lunchtime visit, the standard card was supplemented by a few low-priced daily recommendations, including a small supplement salad. With a few meat siblings, e.g. Scaloppina Valdostana, various Risotti and grilled or fritted fish salmon, Dorade and Co. presented the offer almost without shame. There will probably be a lot of things coming out of the freezer, so my guess that made me tend to be an Al-Forno classic in my choice. The decision in favour of the “Combinazione” was made at EUR 8.20. My accompaniment chose the “Spaghetti la Taverna” 11 Euros, which could not have sounded more decoy with black olives, anchovies, sharp peperonies, grated sheep cheese, garlic and tomato sauce. For the time being, I ordered a tomato cream soup of 4.50 euros. At lunch table a few days later, the Pizza 4 Stagioni was robbed of 9.80 euros on my desire to go to their artichokes and replaced with sharp salami. Cooking ham, champignons, peppers and mild peperoni were sociated at the coating and delivered the taste. The pizza floor was a bit thicker and of airy soft consistency. Happiness came steaming from the stone oven and it had a crusty-baked underground, whose unevenly distributed baked browns were of solid craft. The cheese-cover ratio was also true. The ingredients were fresh and gave the hot dough flakes the necessary juice and this typical spicy aroma, which reminded you of the deeply insidious eating experiences at the Italian for children's days. On the other hand, the tomato soup had an average level. Too much of cream blew it tastefully and left a one-dimensional, boring taste on the palate, which lacked any freshness due to acidity. Also here I am not completely wrong when I assign the origin of the basic ingredients to the canned or tetrapack environment. Of course, many Italians make it the same, which is why a good Crema Pomodoro is the exception today. My Combi then came so hot from the stone oven that I gave the bubbling Al-Forno dishes a little time to get to the temperature. The mixture of bechamel and tomato sauce was good with the gratined cheese. Unfortunately, the noodles penne, tortellini, Fusilli were boiled a trace too long before they entered their course into the run-up form. The logical consequence: the 300°-Celsius ovens also took their last bite. Too bad, because there was nothing to be put out on the sauce, though rather settled in the tasteful mainstream. The spaghetti of my accompaniment, on the other hand, had a little exaggerated with the sweetness, because the defensive tomato sauce left an attractive oil cap on its plate. And here too, the noodles could have been more intense. In summary, the strengths of the “La Taverna” are clearly in the field of pizza, with it certainly coming to another visit to take the paste quality even more accurately. A great plus of the traditional local is its anachronistic ambience, in which nostalgic is fully at their expense. The friendly service team and the lightning clean wet rooms also looked freshly renovated... left a positive impression. Certainly, the “Taverna” does not play in the same league as the Mörzheimer “Piccolo Paradiso” or the Landauer “Sapori D’Italia”, but it is a cozy alternative for a tasty old school pizza “ums Eck”.

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• Pas utile
• Répondre

while it was a strange feeling when after more than 20 years I went down the stadia of the former rat cellar to the candel to return to this place. to the time in the wild 90s there was a pizzeria that, after the local vaulted cellar, wore the name “La Grotta”. this was a very popular address for crispy teigflacken Italian origin and a welcome alternative to the often booked pizzeria da angelo in the nearby hayna tabakdorf near herxheim. Since 1998 the family pisano operates the original taverne and since then the “La Taverna” has become one of the culinary delights of the small town in southern Spain. if they don’t want to go to the hearty Greek meats “Sto Castello” obliquely opposite, crispy half-chid “Three Mohren” almost around the corner or more upscale creative kitchen “Zum Giant” on the main street, they will be still well repetitive here. At any rate, the inner has changed little and so it became a pleasantly cozy evening, which we spent in a lush corner between wavy sandstone walls or under red brick vault. Apart from smaller inadequacies at dinner we felt good in the old rat cellar. if we had already tried the pizza, the bill would also have gone up culinary, especially as with a later visit on the afternoon, his fluffy and juicy consistency remembered old times and left nothing tasteful to wish. so much for the prehistory and the “Drumherum”. Today the pizzeria is guided by paula pisano alone. after segregation from her man guiseppe, who was in this year in the herxheimer “Galerie” for Italian moments, a courageous decision. but the young workers of Italian origin signal the family unity without which the trattoria would probably no longer exist. the reception was pleasantly friendly on this Thursday evening. we were allowed to choose a quiet place in one of the many comfortable corners of the guest room and soon stopped the menus in our hands. the biggest turn seemed to be tonight and so shortly after 8:00 clock we were among the last new arrivals. the front part of the quiet cellar vault was still half filled with guests. in this traditional atmosphere the couples, families, friends or colleagues who are still present felt very comfortable. an inconspicuous mix of old and young ensured a pleasant sound scene in which the excited entertainments of sounding spears and/or cutlery were underlined. the red-white-covered tables mimiced to old Italian guest houses. there was enough space between them to not volunteer to participate in the talks of the neighbors. a place for romantics, sure. but without wanting to apply too thick. better for the first date on which the environment should not be too loud and not too bright and in which did the few funny tents on the deck and walls spread everything other than a business station atmosphere. the former “Grotte” is still illuminated and fits perfectly with the simple furniture. in large-format murals, on which old people remember long past times, you can certainly share the opinion. but also here the damped lighting conditions prevent too many unnecessary discoveries and can be essentially adhered to, namely the person. oh, how beautiful that there are such cursed for friends of edible memories. the “Italian around the corner”, where the time is still for a pizza, must never die, so my thought tonight. a light was ignited and if the evening had not fallen into the time of my absolute alcohol dying, a glass bead lambrusco would have been ordered immediately. Instead, a bottle san pellegrino found the way to our table for only subsidizable 4,50 euro. Now, the italo cut-aqua also perlted and not injured. in the “Eifelhasch” bitburger from the barrel they must be more careful. with a sweet whirlpool it can be enjoyed halfway away. around 3.30 euro for half a liter they were here. with more than 40 pasta positions on the map, which was designed in ringbook form with notebooks, I had no hands in my hands anymore. the selection was not made easy for us. for this purpose, a long-term pizza offer was created, which in no way corresponds to the variety of baked goods. in the homemade pasta there were some discoveries that eagerly departed from the standard repertoire of ordinary pizzerias. for example, the orrechiette reminded me of all cime di rapa 12,90 euro of my Apulia holiday, where the nude dish is refined with stem cabbage. tortellacci tricolore, panzerotti alla siciliana, cavatelli con vongole and triangoli rucola are games for the wide range of self-made pasta that swings between 11 and 15 euro. on the other hand, the pizzas, which are only available in one-size sizes, rarely broke through the limit of 10 euro. during my lunchtime visit, the standard card was supplemented by some low-priced tag recommendations, including a small supplement salad. with some meat nests, e.g. scaloppina valdostana, various risotti and grilled or roasted fish salmon, dorade and co. the offer was presented almost without a cannon. there will probably be a lot of things coming out of the freeze cabinet, so my guess that I tend to be an al-Forno classic in my choice. the decision for the “Combinazione” was at eur 8.20 my accompaniment chose the “Spaghetti la Taverna” 11 euro, which could no longer have decoy with black olives, sardelle, sharp peperonies, advised cheese, garlic and tomato sauce. at the time I ordered a tomato cream soup of 4.50 euro. a few days later the pizza 4 stagioni was robbed on request to their artichokes of 9,80 euro and replaced by sharp salami. chef ham, champignons, paprika and mild peperoni have been tiled on the coating and delivered the taste. the pizza floor was somewhat thicker and airy soft consistency. luck came from the stone oven to steam and it had a crust-shaped baked base, whose irregularly distributed baked brown were of solid craft. also the cheese cover ratio was true. the ingredients were fresh and gave to the hot teig the necessary juice and this typical spicy aroma that reminded them of the deep secret eating experiences on the Italian for childhood. the tomaten soup had an average level. too much cream pampered her tastefully and left a one-dimensional, boring taste at the palate, which did not lack fresh due to the acid. also here I am not completely wrong if I have the origin of the basic components to the dosen or tetrapack milieu. Of course, many Italians make the same, which is why a good crema pomodoro is today taking off. my combi then came so hot out of the stone oven that I gave the blowing Al-Forno dishes a little time to get to the temperature. the mixture of bechamel and tomato sauce was good with the cherry cheese. Unfortunately, the noodles penne, tortellini, fusilli were boiled a trace too long before they reached their passage into the inflow form. the logical sequence: the 300°-Celsius ovens also took their last bite, for there was nothing that could be placed on the sauce, although it was better to settle in the tasteful mainstream. on the other side, the spaghetti of my accompaniment had a little exaggerated with the sweet, because the defensive tomato sauce left a long oil cap on its plate and also here the nudes could have been more intense. In summary, the strengthening of the “La Taverna” are clearly in the area of the pizza, with which there will certainly be another visit to take the pasty quality even more accurately. a large plus of the traditional local is its anachronistic ambiente, in which nostalgic is full of its cost. the friendly service team and the bright clean wet rooms also looked freshly renovated. leave a positive impression. The “Taverna” certainly does not play in the same league as the villager “Piccolo Paradiso” or the countryy “Sapori D’Italia”, but it is a cozy alternative for a delicious old school pizza “ums corner”.

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