Restaurant 1718

In the “1718”, the second restaurant in the Ketschauer Hof, a culinary program is offered, which naturally differs significantly from the refined, Japanese-inspired cuisine in the opposite “L.A. Jordan”, but just as little the expectations of Pfälzer Deftigkeit. Lars Wolf, responsible for the kitchen, has dedicated himself to a creative bistro kitchen that focuses well on a manageable number of dishes. There are also surprise menus in three to five courses. As part of our hotel arrangement, a four-course menu is now provided, which we – the weather conditions allow this to take back – to the terrace. The interior of the classical building, by the way, combines modern furniture with historical elements in a clever way, so that you can also imagine a cozy evening in less beautiful weather. For the first famine there are two types of bread and butter with Piment d’Espelette, beer bread, baguette butter, before the first course is served without detours. Two immaculate pieces of slightly pickled seedlings are freshly covered by green asparagus and green apple strips as well as various slightly undefined creams and gels. A sorbet, also clearly identifiable, but suspected of apple and mild wasabi, and nuts complete the varied and harmonious arrangement. Sparkling green apple Wasabi The magnificent Quad-Schweinhof is particularly impressed by the excellent crust. The meat has an amazingly low fat content and is relatively solid. This gives it the character of a pig roast that should not be understood negatively. It is only different from the often butter-species versions of pigs belly, which are often experienced. Saubes and wild asparagus give the early players, while the Red Bete-Pure has an unexpectedly fruity note. Pig beans with wild asparagus The halibut in the main course is excellently cooked and compact, accompanied by Kohlrabi, Lardo, North Sea Crabs and Sauerampfer, which is also found as a cream. This is harmonious and simply delicious. Heilbutt Lardo Kohlrabi Sauerampfer Nordseekrabben Chocolate and exotic fruits determine the last dessert. The chocolate sorbet is beautiful while the tart is quite compact and firm. So strong not to say massive. The Passion Fruit Cream and the Kumquats are very welcome as fresh and bitter counterparts. With a slightly lighter version of the tart the dessert would have won clearly. That's it. Chocolate tart Passion Fruit Kumquat Bottom line was the menu despite some small things that I think could have worked even more clearly but creatively and tasty. For a pleasant evening, however, the very cordial service, to which one could also see the smile under the mask. The wine map in the “1718” is significantly reduced compared to the big brother, but also offers a nice selection exclusively Palatinate Bouteillen and not only from own wineries. All in all a recommended address if it does not make any deficiencies after the classic Palatinate and it should not be the great gourmet program. Report as always on my blog: [here link]

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In the “1718”, the second restaurant in the Ketschauer Hof, a culinary program is offered, which naturally differs significantly from the refined, Japanese-inspired cuisine in the opposite “L.A. Jordan”, but just as little the expectations of Pfälzer Deftigkeit. Lars Wolf, responsible for the kitchen, has dedicated himself to a creative bistro kitchen that focuses well on a manageable number of dishes. There are also surprise menus in three to five courses. As part of our hotel arrangement, a four-course menu is now provided, which we – the weather conditions allow this to take back – to the terrace. The interior of the classical building, by the way, combines modern furniture with historical elements in a clever way, so that you can also imagine a cozy evening in less beautiful weather. For the first famine there are two types of bread and butter with Piment d’Espelette, beer bread, baguette butter, before the first course is served without detours. Two immaculate pieces of slightly pickled seedlings are freshly covered by green asparagus and green apple strips as well as various slightly undefined creams and gels. A sorbet, also clearly identifiable, but suspected of apple and mild wasabi, and nuts complete the varied and harmonious arrangement. Sparkling green apple Wasabi The magnificent Quad-Schweinhof is particularly impressed by the excellent crust. The meat has an amazingly low fat content and is relatively solid. This gives it the character of a pig roast that should not be understood negatively. It is only different from the often butter-species versions of pigs belly, which are often experienced. Saubes and wild asparagus give the early players, while the Red Bete-Pure has an unexpectedly fruity note. Pig beans with wild asparagus The halibut in the main course is excellently cooked and compact, accompanied by Kohlrabi, Lardo, North Sea Crabs and Sauerampfer, which is also found as a cream. This is harmonious and simply delicious. Heilbutt Lardo Kohlrabi Sauerampfer Nordseekrabben Chocolate and exotic fruits determine the last dessert. The chocolate sorbet is beautiful while the tart is quite compact and firm. So strong not to say massive. The Passion Fruit Cream and the Kumquats are very welcome as fresh and bitter counterparts. With a slightly lighter version of the tart the dessert would have won clearly. That's it. Chocolate tart Passion Fruit Kumquat Bottom line was the menu despite some small things that I think could have worked even more clearly but creatively and tasty. For a pleasant evening, however, the very cordial service, to which one could also see the smile under the mask. The wine map in the “1718” is significantly reduced compared to the big brother, but also offers a nice selection exclusively Palatinate Bouteillen and not only from own wineries. All in all a recommended address if it does not make any deficiencies after the classic Palatinate and it should not be the great gourmet program. Report as always on my blog: [here link]

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In the “1718”, the second restaurant in the Ketschauer Hof, a culinary program is offered, which naturally differs significantly from the refined, Japanese-inspired cuisine in the opposite “L.A. Jordan”, but just as little the expectations of Pfälzer Deftigkeit. Lars Wolf, responsible for the kitchen, has dedicated himself to a creative bistro kitchen that focuses well on a manageable number of dishes. There are also surprise menus in three to five courses. As part of our hotel arrangement, a four-course menu is now provided, which we – the weather conditions allow this to take back – to the terrace. The interior of the classical building, by the way, combines modern furniture with historical elements in a clever way, so that you can also imagine a cozy evening in less beautiful weather. For the first famine there are two types of bread and butter with Piment d’Espelette, beer bread, baguette butter, before the first course is served without detours. Two immaculate pieces of slightly pickled seedlings are freshly covered by green asparagus and green apple strips as well as various slightly undefined creams and gels. A sorbet, also clearly identifiable, but suspected of apple and mild wasabi, and nuts complete the varied and harmonious arrangement. Sparkling green apple Wasabi The magnificent Quad-Schweinhof is particularly impressed by the excellent crust. The meat has an amazingly low fat content and is relatively solid. This gives it the character of a pig roast that should not be understood negatively. It is only different from the often butter-species versions of pigs belly, which are often experienced. Saubes and wild asparagus give the early players, while the Red Bete-Pure has an unexpectedly fruity note. Pig beans with wild asparagus The halibut in the main course is excellently cooked and compact, accompanied by Kohlrabi, Lardo, North Sea Crabs and Sauerampfer, which is also found as a cream. This is harmonious and simply delicious. Heilbutt Lardo Kohlrabi Sauerampfer Nordseekrabben Chocolate and exotic fruits determine the last dessert. The chocolate sorbet is beautiful while the tart is quite compact and firm. So strong not to say massive. The Passion Fruit Cream and the Kumquats are very welcome as fresh and bitter counterparts. With a slightly lighter version of the tart the dessert would have won clearly. That's it. Chocolate tart Passion Fruit Kumquat Bottom line was the menu despite some small things that I think could have worked even more clearly but creatively and tasty. For a pleasant evening, however, the very cordial service, to which one could also see the smile under the mask. The wine map in the “1718” is significantly reduced compared to the big brother, but also offers a nice selection exclusively Palatinate Bouteillen and not only from own wineries. All in all a recommended address if it does not make any deficiencies after the classic Palatinate and it should not be the great gourmet program. Report as always on my blog: [here link]

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tasty high food (something more expensive), good local wine selection and very friendly service! we come back.

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Perfect! Special food, nice services and a nice location.

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