Scharffs Schlossweinstube

After a sworn Clausur, I had the paternal feeling of mentally strengthening the heart student. It was also necessary to make arrangements for the prospect of a large-scale visit. so short trip for a night in the beautiful teasing city. After the physical revival with ascent to and going through the Philosophenweg has been completed, the foundations for a long night in the student locations of the lower street should be put into professional conversations! The old bridge was still in the sunshine, but the teaser broke a rainfront. so the fastest with the cable car to the castle, because the chateau wine room of holger sharpf has long led the local restaurant ranking. Unfortunately, we had a bad day. Service and kitchen worked according to the forces, but always tried is not the best rating. In particular, the crew suffered black under the disease failure of the Sommelier, so that in the preserved restaurant Mandy Habighorst alone had to be equipped with two to the partially still very uncovered azubis the service levels. Later, timo goeszel helped with a firefighter mission that soon takes over the restaurant management after the recently completed training at the renowned hotel technology school. but we had waited for a three-quarter hour. finally, the mood became more relaxed and more gassed. before the stress was clearly noticed without real failure or failure. the right direct address the wine card I am! is understandable, but the couple comes from bremerhaven, there is a rough wind. not to mention in the review, but nevertheless very positiw, the project is hand initiated by four students of the hotel technical school. Tips and cooks can be inspired by the local kitchens of refugees and cook with them in their restaurants. at the end of the day, Herr wentzel gave us a copy of the resulting, elaborately designed cookbook, in which the entire team of the Schlossweinstube spontaneously signed a very nice, more conciliatory sound of the evening. for the white brigade was probably sous chef stephan main responsible for an open discussion at our table at a later hour. Together with the effort to get the curve in the sense of the guest after difficult start, this leads to a swelling of 3.5 stars in the service. in the table selection, women were flexible, but not enthusiastic. the originally planned space was in the second, slightly higher space with beautiful tile stove. Several tables were merged for a family company. this creates an unpleasant hole in the room. instead of filling with small tables, our table was pushed into the corner behind society. the announced view of the city and the river also failed in the dense beauties in front of only small windows. after something we could then move to the main room despite reservation. as says the volksmund: early appear surely the best places! for two glasses pommery rosé, once with self-assembled syrup from oxalis klee to interesting bitty cocktail pimped pleasant 10,5/13€, we chose from the non vegetarian menu the variants with 7 courses to 135€, plus wine tasting for cheap 59€. the Ordinary san pellegrino met with 8€, coffee and espresso with 4€ or more 3.5€. the unusually inconspicuous breeding varieties were always a bad sign accompanied by flaeur de sel, chili salt, olive oil and an interesting basil limonenbutter. the three aperós were of different quality: a fresh cucumber was served with intensive lamb ham, but he suffered from the fact that the rupture bread as a carrier made something slippery at least during my action. Half a carrot was filled with spruce needle foam because the old and raw champignon was filled and had an acidic taste that must be used. only the ironic à la imbiss served in Alu film Backhendl was convincing as a baked cub of a color creatiw and tasteful. as amuse a piece of pretty juicy chicken breast with a rather diffuse sauce on Alb-Linsencreme and red Bete bodice. gänseleber pork pflaume black forestmiso the creamy terrine was impeccable and worked well with the red sweet wines. everything else was weak, very weak. the glazed pork cut as a rolled-up slice; juicy, but only slightly sweet, as this year I experienced much more intelligent and better performed variations irrespective of our discussion about the value of this piece. a hazelnut chip was not crispy, but tough to go for me in this league an absolute no. Low point were the plumbing slices, hardly taste, not at all according to the announced black forest? also unnaturally hard. the comparison with unripe super marketware, as you sometimes find them on hotel buffets, was quite factic. in the glass there was optionally an Argentinean torrents or sweet purple of olive pie. both liked. Bavarian garnele pfirsich wasabikraut a bright look! the krusty came as at the time quite high in the cursor stood ceviche. as always in the cold garden interesting, only uninhabited texture. the taste was not affected by too much acidity and the sweet fruity aromas of the marinated pfirsich like the crispy sharp accent chili, senfsaat gave a harmonious overall picture. The eye was also well placed on the arrangement. very nice plate. and wonderfully matching the sauvignon blanc by oliver zeter from the fried silk tofu with two tomate and maiscake the vegetarian course I from the second, totally meatless menu. while my son enjoyed the intended la ratte carrots with spicy mountain cheese, I experienced the pure fall at least the evening. the tofu was partially burned to the inedible bitterness, no idea why such a plate goes to the gas. I also had to reject a replacement, the soy product had in no case the smooth resistance of silk tofu, reminded of Panna cotta, but the softness of a solid tofu. the corn cake served in baking paper was very fine consistency on the other hand and had a beautiful color reminded of caramel. only unfortunately he was as dust-dry as Polnta is conceivable at all. absolutely no pleasure. at later stage, identical supplements were made available, I forgot to thank another attempt. Something must have waited for this floor in the kitchen in the 45 minutes. I didn't notice anything about the malt anymore? he did not hurt at all, however, since the weeping guidance was very suitable at all, qualitatiw was high quality and measured on it was favorable. the three following courses then showed the kitchen significantly improved. taube artichoke speck estragon the meat excellently soft, since the elements I appreciate here the glazing came to carry completely, unlike the pig. the artichokes partly combined with potatoes were an unusual but very interesting companion, for example I liked the rolls filled with cream and very well closed with chips. but also the pieces that were murdered À la barigoule that gave us a fantastic chubby fund. the Spekk used here elegantly as a foam. Estragon lay flavor tips on this very South French dish. not only regionally matching the rosé of château miraval, which really hit my taste fully. flu zander ebereschen weizengras a good plate, without heights and depths. the fish was gently cooked and juicy, only slightly roasted. weizengrass as a grießnocke, seed? I thought it was a buckwheat, and I didn't give me much. Eberesche und frieder lauch did not control too much acidity and a slight bitterness and a little sharp was also in the game. but where was the river? in this pleasant dish, the Moselriesling of Molitor could therefore take over the leading role. nebraska flank steak tomate mais: not again, my friend! the meat came in only one, narrow piece despite the opposite, tried to write in pieces and completely crushed my prejudice against the rather long-fiber cut. large class, structure and tenderness in an ideal ratio also provided with light smoke. you remember the scent of the campfire with old splinter hand, back in the old times. maiskuchen we would suspect that old carl may be leser, natural, in the pueblos of texas and new mexico, but for the thema new world they would have fit into the did! as well as the supplements different. where I could not really bring the two tomatoes together with the bark. the sheep with the smoke aroma. in wein, herr goeszel didn't really get clumped and packed a white powerprotz with a mersault 2008. the undamaged already for some, especially after the second round. Bees for closing cheese from affineur waltmann with a vintage sports harbour 2003 from ferreira. of course best products on the plate, but also not exactly a creative jealousy of the kitchen. the fruit bread did not stand out from the medium and so the bow closed at the beginning of our almost four hours meal, which had amazingly many cloudy moments next to many sunny sections. for the kitchen performance in the middle 3 stars. in the case of plv, the weakening must not be reassessed, so that with regard to the products a little better, but also by no means favorable. We then moved back to the foot of the mountain to the old city. At some point in the night the clouds were finally gone because I saw a bright light in the morning.

We were there to the heidelberger fireworks and took the very diverse menus with excellent wine-guide, as well as champagne to the fireworks in a special area of the castle. service perfect, very pleasant, unused publikum, a bit more salt would have given some bands a special note.

We have fed in sharp fs sharp fs schnaps weinraum again very well and felt very well all around. we like to come back. the idee before the castle festival still in sharp ́Schloßweinstuben for dinner completes the evening very nicely and is a very successful combination.

I had reserved the dinner for two for the birthday of my partner. traveling without problems with the own car the around from the heidelberger castle looks always nice. the greeting was friendly, you knew about the reservation and had set us to a table for 2. enough space to the neighboring that one could undisturbedly sublime. a surprise menu was booked in 3 steps but for greeting from the kitchen and for a goodbye there were extra a few small things that was very delicious as the rest of the evening from eating. I personally found that eating wonderful and couldn't put anything on it. it was for the price and the performance a very beautiful evening

We had booked a little and were totally enthusiastic. the food was fantastic and always very beautifully dressed and the service was great we felt very comfortable! the price of 59€ per person (3 channels champagne, 2 glasses wine, mineral water and coffee! this evening was definitely worth it!