Rebstock la petite Provence - Heilbronn

Super eating, super environment, great value for money, star kitchen, absolutely recommended.

Very nice place, dishes at star level, family service, you feel like with good friends and the food is top, have never eaten so well.

We have had a birthday dinner here three times, it was our first visit.After this restaurant was often recommended to us, we had high expectations that have been completely surpassed! every walk was a dense! like a culinary walk with taste explosions! the selection of ingredients was grandiose! especially the different textures and resistances have knocked us around! also the wine selection for each course was unmatched harmonious!We felt inconceivable well. at every stage presentation, the chef has personally explained what he has conjured to the teller. also the talks with the cook and especially his wife have sweetened us the evening to the i-tap! we thank you very much for the unforgettable beautiful evening! merci beaucoup!

We were the first time in the rebstock le petite provance. each floor full of love decorated and unique in taste. we all felt like in France. thanks for the warmth and the wonderful menu

We were invited and very excited to see if the pre-supply laurels who had distributed so abundantly our hostes actually arrived. to say it in advance: I now know what the word “How gott means in france”!The rebstock is a typical former bonnet restaurant, whose windows in the evenings already attract homely into the inner. like old well-known we were welcomed very cordially by the charming, quirky-fröhlichen chefin, madame champroux. the reserved table in the discreetly decorated dining room was beautifully covered without, as in some restaurants, having an overbordening glass regiment, which then only has to be removed again to a large part. the card, written for everyone with hand on a slanted table, offered a fantastic reading 5-course menu of a sixth surprise course, which unfortunately was only to order table by table. However, the chefin explained the rise of the additional course and in the course of the evening it was also clear to us why it is not worthwhile to drive it up for less than four people. but who wants to give up a course in the face of these mouthwatering descriptions? with a fresh aperitif, a sparkling wine with a veil liqueur, we chose the wine-guiding and we went off with the gruß aus der koch, a thunfischtatar and a fresh cheese cream. the tatar had us at the beginning unfortunately nothing good. it was our opinion that it was completely overwhelmed to taste nothing of thun. Oh, no, should that go on? in the second gruß then big breathing up: two excellent calf fillets, butterfly and highly aromatic. then paukenschlag came on paukenschlag: each floor a fireworks of aromen and textures, such as the flower cauliflower in three colors and consistency as the first floor! a great variety of small, small, small, chips and more on each dish framed the or the stars of the court. from the amount rich, you can also taste a second time what you had just tried. in comparable local one often has only one bite. we were therefore also pappsatted at the end of a long evening, despite long serviera times. apropos servierzeiten: they were too long on this day. However, chefin apologised this from himself: the kitchen aid had preferred to go to a concert this evening and leave the chef alone. dominique champroux throws the kitchen on its own and also serves together with his wife. Very particularly charming we found that the chef presented the main components of his menu at the very beginning on a tablet, explained and pointed to the particularities of the products and their preparation. that also makes appetite.With taking the fish course (the bachsaibling had got a hauch too much heat) all the courses were mecker-free, absolute highlights. almost impossible to say which was the best. we had chosen one of the two main courses and then divided. I had the olive oil confiscated calfescence, my shade the giant calamari medaillons, and we enjoyed the tenderest, most aromatic crooks or tongues we could ever enjoy. then the two dessert passages: the cheese passage, an Ossau-Iraty with quinces gingerchutney and the sweet part, the remembrance of a lemon deed, a firework fresher aromen. my dearest got a chocolate-oriented dessert, as she doesn't like lemons. that didn't harmonize with the others now, but is a great service if the gast doesn't like or wear anything.The wee were excellently selected by the madame. this also every time a high point. especially the two sweet wines to desserts. all abundantly gifted. of course, the chef had to follow a digestif, which the chef personally presented to us for the selection in a car at the table and all the fires. the quality of the choice led to a Provencialian speciality, a thymianschnaps with 44 revolutions, which, despite the high alcohol content, ran more like a fat liqueur down the throat. Fantastic!Nextly close a chat about cuisine philosophy with the charming patron, followed by a invite to visit the kitchen, which, despite all professionalism, pleasantly sprayed the hauch of a local kitchen chaos. all in all a very special evening with very dear hosts on the side of the hosting as on the side of the inviting. many thanks to you all for this great evening! it was like gote in france, just in healbronn!