Umoya - Annweiler am Trifels

Adele and Michael Lenk have been operating their restaurant with the unusual name “Umoya” in the premises of the former Annweiler Park Café since September 2016. Previously, the pair of gastronomy was active in the “Alten Küferei” in Gleisweiler and unusual is also its restaurant concept, characterized by internationality, which is not suspected in the traditional reservoir on the Ostrand of the Palatinate Forest. Now the two world collectors in Annweiler Schwanenweiher seem to have found their culinary home near the Reichsburg Trifels. The 48-year-old chef Michael Seil died all over the world. He has already cooked in Switzerland, South Africa, Dubai and the Caribbean. And this is noticeable on the plates. His wife Adele, who leads the service with a lot of charm and a good portion of humor, met in South Africa. She has been active in the gastroindustry for many years. Therefore also the exotic sound name of the restaurant. The word “Umoya” comes from the Zulus in South Africa, the home of Adele, and can be translated with wind, air, spirit or soul. My colleagues gave me a Umoya voucher for my birthday in January. You said that I would already know many places in the South Palatinate, but certainly not yet. In fact, the Umoya had long been on my “To Eat List”, but enjoyed a good reputation with friends Gern Essern. And so it came that on a very fresh Sunday evening in mid April, after a small walk through the Annweiler Forst, we taxed the Markwardanlage (Kurpark for the first time back to Umoya. A young girl supported Adele lever in the service this night. She welcomed us friendly and gave us various options when choosing the table. We chose a place right on the window with a view of the idyllic Schwanenweiher. In the evening the loving anachronistic guest room filled about half. In this relaxed atmosphere the arrival fell slightly. Thanks to the original Bollerofen in the back, the unpleasant April colds were soon forgotten. The building breathed the spirit of the 70s, which also fits the voluminous cylindrical lampshades. Partially uncoated sandsteing equipment, bright tile floor, sufficient pot green and a blue white color accent expanded wood optics defines the interior of the somewhat cumbersome guest room. Dark wooden beams wore the roof load. They were supported on the columns of the same building material. We looked through the high windows towards Annweiler Kurpark and were amazed how cozy it was in the former Kurcafé that fell out of time. On the first page of the menu we were informed about the changing special weeks of 2019. This is certainly due to the fact that Michael Lenk has already changed the cooking spoon in some parts of the world and that this experience also wants to flow into his own restaurant. Arab, Caribbean, Asian and, of course, South African dishes are served on these days. The A la Carte offer is then somewhat reduced so that the kitchen can also fulfill its freshness. Our visit did not fall into a special week, which is why we were allowed to choose from the standard card. Her first page contained many vegetarians. No wonder, owner Adele lever has been vegetarian for over 30 years and places value in their place on a variety of meatless dishes. Thai glass noodle salad with vegetables (5.20 euros, vegetables in Tempurateig (5.50 euros) and vegetarian spring rolls with salad (5.20 euros were on the start list. There were six different salads that were optionally combined with steak strips, chicken breast, shrimps, falafel balls or sheep cheese and served as main dishes. Four vegetarian plates and a few international creations with meat were still present. I booked Rumpsteak and pork fillet as concessions to the petty-bourgeois redundancy eater, while fish and crustaceans were allowed to rejoice in rusty fillet and shrimp pasta. No overwhelming dining program and yet one that covers a relatively large selection of flavors. It was thought during the composition to what extent the kitchen can do it. At TA I read some reports in advance, in which the guests complained about longer waiting times. Fresh preparation takes only a little longer and the approach of the chef lever to largely dispense with finished products and powders is better than to be fed with warmed comfort products shortly after ordering. The wine recorded some less well-known winemakers from the Landauer Umland. Son (Frankweiler , Wambsganß (Nussdorf and Argus (Gleissweiler not belong to the Pfälzer Peak, but also have decent drops in the assortment. In the open area, 20 white, red and rosé wines were offered in two sizes (0.1l 0.25l). Quarterly prices oscillate between 3.90 euros and 5.90 euros and moved so far away from the three-stage disaster. We practiced alcohol waste this evening and stayed in the microfiltered Purezza table water (0.7l for 4 euros). Tempura shrimp (9,80 Euro and Thai glass noodle salad (5,20 Euro) meant our Asian appetizer program. My fiancée liked the rich Veggie offer. She also remained true to the main course of her – this evening – meatless line and ordered the vegetables “Bahia” (11.80 euros), whose sauce of Sambal Oelek and coconut milk received a pikantly color-east note. I chose the Peruvian pepper pan (16.20 euros), in which fried pork fillets were dipped. Our place allowed Michael Seil's kitchen team to watch something at work, which I always find very interesting. The open passages made this possible. After a pleasant waiting period, nine crusted shrimps, covered by tempurates, were arranged annularly on a plate with a suction cloth, in the middle of which a bowl of sweet Chili Mayonnaise rinses into the Dip Visite. Nothing was dead here. The shrimps were crispy outside and beautifully juicy inside. They didn't even seem so fat. This was probably the tempting that is known to absorb less fat than other panads. The aromatic glass noodles radiate fresh ingredients. The colourful mixture of finely cut paprika strips (in different colors, spring onions, tomatoes and thin rice noodles was missed by the completely successful dressing exactly the right Asian dose. A little chili, a splash of lime, a hint of fish sauce – combined, gave this a spicy freshness that showed good taste. A big entrance, as the young lady at the table assured me. After the two successful appetizers we received a small break. In the kitchen the contents of a large pan were visibly fled before it was quenched with fond or broth. This would certainly lead to an excellent sauce, so my thought of the sight of the deliberately brought fire place. As soon as it turns out, the pepper pan I ordered was prepared. This was briefly served on a granular rice base. A small additional salad was also included. The pork pussies were hidden under the aromatic pepper sauce and fell out nicely juicy. The use of pink peppercorns was not excessive and that was also good. The sauce has left a wonderfully packed impression on the palate. Saure cream and/or Crème fraiche supplied a creamy pan, but slightly bite-resistant pepper pieces wore fresh accents. And the pepperwort did the rest. To clean deliciously and get the right part. My fiancée expressed no less satisfaction about her vegetable pan, which also covered the plate on a lukecious loose rice base. A delicious herbal curry made of fresh ingredients that convinces even tastefully without MNG keule. The coconut milk sauce with a small sambale Oelek had a pleasant aromatic spices and left the still crispy vegetables (Zucchini, Paprika, spring onions, tomatoes enough room for tasteful development. The Umoya is a culinary enrichment in the small town of Annweiler, well equipped with local restaurants, wine bars and pizzerias. At first you have to get used to the surroundings that have come in the years. But somehow the ambience then fits again to the not even everyday offer. Adele and Michael Lenk make a lot of effort, whether in dealing with the guests or in preparing the dishes. It remains to hope that they will succeed with their concept by building a faithful order. Because transit traffic will remain within limits due to the somewhat hidden situation. But a good mouth propaganda is often half the rent. I'm sure we'll see again when we're in the Palatinate Forest. The rest of the voucher will be redeemed at the latest in the South African weeks in October. I am already looking forward to Amagwinya (fried „Fettküchle“ , Bobotie (Auflauf und Chakalaka Sauce).

South African influence. Nice setting in our park. International fusion cuisine! Great enhancement to our regional offerings.

Tolle Auswahl an Internationalen Gerichten und immer mal eine Themenwoche.Im Umoya kann man wirklich hervorragend essen.Die Auswahl bietet für jeden Geschack etwas und auch der Service ist sehr gut.Bei den Themenwochen kann man sich auch mit nicht alltäglichen Angeboten aus allen Teilen der Welt verwöhnen lassen.Das Essen wird stehts frisch zubereitet und das Preisniveau hervorragend.Ein Restaurant das man nur empfehlen kann.

Ich habe wirklich noch nirgends so lecker gegessen wie hier! Und dazu sind die Preise mehr als in Ordnung. Adele liefert einen unglaublichen Service. Sie merkt sich sämtliche Bestellungen ohne sie aufzuschreiben und erinnert sich noch Tage später daran. Wir waren zur südafrikanischen Woche dort, wollen aber unbedingt noch mehrere Themenwochen ausprobieren.

Wir waren jetzt schon einige Male im Umoya und sind jedesmal begeistert. Die Küche ist sehr kreativ, vor allem die Spezialitätenwochen. Der Service ist sehr freundlich und man fühlt sich sehr willkommen. Das Restaurant wird unser Favorit in Annweiler.