Zur Kanne Inh. Florian Winter Gasthaus

I live in the usa and visited this restaurant in februar in just write about it now. that shows me how I think about my meal.

Some days of relaxation and walking in pfalz were announced. no hotel and no starlokal stood on the program. we had rented a apartment and explored the opposite of deidesheim, visited some stations in the weinstraße. to strengthen, we spontaneously searched four rather simple gastronomic houses from the circle in time. the city deidesheim with around 3,700 inhabitants has a high density of all categories. alone five restaurants are run by michael and gaultmillau in their lists. even twice a star lit; two locals also have the top (good and cheap). it is only a designated tourist region; because the population at the place cannot feed so many. but the opposite is also worth seeing: beautiful landscapes, mild climate, lots of sun, good wine. in the remote direction of the Rhine they can also see many sparkles of the industry smoke. but not all neighbours spread the impression of luxury and well-being. the whole opposite are a little glamorous during the walk, a house is empty, weinberge are not in the administration. the way of the wine road leads not only through nature, but also through the remote local connections, the villages are often only built on the way through. therefore the restaurants are often close. but in the preseason – in which we finally found ourselves, some are still closed. the beautiful house „Zur Kanne“ lies on the narrow road. the restaurant has a terrace and the interieur of the locals. in this area of the website are other well maintained department stores. environs 3/5 “Michelin” gives the local “GIP” and writes: “In the oldest pension of pfalz (1160 for the first time you can experience a nice host with carin and flourish winter. from the upper and refined regional cuisine of the cook, they should taste stone mushrooms or two kinds of helmbachforelle! the great selection of bürklin wolf weep. ... good comfort.” we were inconvenient for comfort: the tables were too tight, we found the chairs uncomfortable. many benches stood on the walls and so the places were not easy to reach (service among other things difficult, chairs hanging on the back, etc). the talks of the neighbours were often by the closeness, literally listening – their own conversation then makes no fun anymore. but there were also many positive things: fabric napkins, good glasses of pints I believe. at the site there were no tablecloths, but the panels were provided with intarsia or painted elements and seemed quite decorative on us. But we do not like narrow and high noise levels. cleanliness 4/5 of the place was well maintained and beautifully prepared. sanitary 4/5 of the area seemed small but equipped with an appealing device and essentially pleasant. it was a pity that the cloths were from the grazing and were in a filled container without love – but everything was present in the past. service 3/5 at the beginning was attentively served and the food explained, also the une were presented, there was also the sample swallowing; until then, well then the cautious in running the time left. the service was more rare to see – although the number of guests went back. Maybe we have ordered too little in the eyes of the house and the impression does not produce much drinking money to jump. and – the potential is actually present. – already ruth richl, describes “Falscher Hase” in her book how different guests are treated: it is simply deliciously read, as dressed as a new provincei, in the most noble restaurants where it was previously worked as a well-known tester of the new York Times. the tasting eat 3/5 we wanted to taste the famous coumagen of pfalz before place; for we knew the court only from the literature or from the television (often also in connection with satire reports too helmut kohl . greeting from the kitchen: couscous salat with crumb and creamier soße was the court nicely dressed and tasted neat. pfälzer saumagen: the content consisted of bratwurstbrät (40 percent wolschwein, brät fine, coarse, small pieces, small tubes, kartoffels and many crumbs like majoran, pierment, lorbeer. this is processed into a dough that is formerly cooked in a pig-like (dialect saumagen today before cooking in a darm or art product. this is then cut into slices and served. we have three discs each; a lot of salt was unfortunately used – it was too salty for me, but my wife was only sharp. supplement: potato and sour wort twice every 16,00 dessert: sorbet (johannisbeere and high percentage – 3,00 the ice was well made for us, the schnaps did not fit so well. the aromen were slain by the alcohol. riesling big woken – 6,50 house riesling – 3,20 taunusquelle – 5,50 espresso – 2,80 apfelbrand – 5,50 black johannisbeere – 4,00 the drinks were delicious and promised us. price-performance ratio 4 in order. also the drinks are normally calculated. Conclusion 3 – when it appears: everything was freshly prepared and neat – except for the waste with salt perhaps. but the overall picture of this day has not convinced us. because the local, but otherwise often well betrothed, another visit is not excluded. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again – after “Kuechenreise”