Trattoria Fellini Al Teatro

The Fellini al Teatro in Ludwigshafen directly at the Theaterplatz impresses with its individuality: this means not only the extraordinary furnishings and traditional Italian dishes, but also the owners Michael and Michele, who take care of their guests with a lot of dedication. Everything has its own charm that regularly draws me to Fellini. We came across Rach der Restauranttester on Fellini. The food in Fellini is really unique in the area. Also, the offer is to call in advance and order a personally desired food for the evening, unique in the region. However, this is also one of the few points of criticism, one must pre-order a table. The design of the restaurant is very artistic, although not always clear for the lay as art. The sanitary facilities are very clean. There are no complaints about hygiene! After entering, you will be asked to a table, immediately receive the clear menu, a recommendation of the day and a small appetizer plate. I have decided the delicious ravioli, which are repeatedly filled differently and served in a different sauce. The ravioli with ricotta filling is highly recommended in an excellently seasoned tomato sauce or the ravioli with mushroom filling in cream sauce. I voted very positively that Michele comes to the table after the order and shows whether to add or leave certain spices: on the one hand, this shows that the dishes are freshly prepared, on the other hand, one can prevent the use of an unfavorable spice. A dessert is also offered. If no dessert is desired, a grappa or an espresso is offered. It should be noted that Fellini is not a restaurant but a Trattoria. This includes a family atmosphere that the owners are entertaining with the guests that the orders are not made as on the treadmill and that each dish is individually prepared. The guests are not treated impersonally as a number: they come into conversation. This proximity to the guest is now an absolute rarity and the Fellini meets all these points to full satisfaction. Very recommended, a must in the Rhine-Neckar Delta!

As were in the januar this year too two there. as a great revenge fans it was almost our duty to visit the two artists in ludwigshafen and as a great pendant of the good Italian cuisine anyway. what should I say? only when my come in this paradisia of artistic accents and nuances, it beats the speech and it stops one of the breaths. everything, however, is very harmoniously designed and is probably looking for the same in all Germany. michael came directly to us and received us more than cordially. he led us around and how chatted a little. you felt like home or to friends and how were fast you landed. after the chat he led us to one of the fantastically designed tables. he told us that they would use everything without preservatives, nothing tk, no chemistry and only the best of the best products in their kitchen. in the background you heard quiet italian gediegene music. as an appetizer we both ordered vittelo tonatto. To shorten the waiting times, michael brought us various broth varieties (believe the make even the brot itself, so good was that), pesto (himmlich), kalamerti olivinen (all said), truffle butter and an olive oil in which one would most like to bathe (belief he said it was one of the best one could get). when we fed this culinary tasty of cooking (yes we only talk here about the greeting from the kitchen) with joy, he brought us directly again the whole thing (: yes here you wait quite long for eating (about 20-25min), but this is because the cook makes everything fresh and for good eating you have to take some time. Besides, I find who's going to eat, it doesn't matter what time. the card changes I think weekly and is pleasantly clear (speaks always for good food)If you get approx. 1 week in advance, the two serve one what the heart desires! No matter what desire, the two fulfill him with dedication and absolute reliability! in short words: grandios. the organic calf, the thun-fish sauce to the capern (still never eaten so big and good capern) HIMMLICH!To this a campari orange and a bottle of pellgrino mineral water. We ordered "saltimbocca with fresh sage 24 months ripened procitto the parma and olive oil extra vergine, garlic and homemade taglitali frascati" as well as "gnocchi the venezia" with saffron, a hauch of limone, valuable spicy and old peccorin as much as the spar peelers or. the knife said:(because I slowly get tired of writing: there were the best Italian main dishes that ever our palate CONTINUES! after the main course the chef "right in the picture" joined us. he said something about his cooking and we thanked him for the 2 "not this world" of Italian origins. By the way: the WC visit could not be at all: all of marble and with velvety and silk covered, shimmering everywhere. I never walked such a pleasant chair. we ordered as dessert "profitenelo cun ctremosen with amerena juice and kirschen" (sorry my italian is hundsmiserabel ^^) with vanillamascarpone filled wind bag with amerena juice/sirup and the named chirschen. a limoncello and espresso of course.We were more than tired and couldn't thank michael for this culinary experience. yes they are now wondering what the fun has cost: with me there were just under 80€ and with my colleague 85€. before they say "my god as dear" they remember what is offered to eat here as well, such a sincerity and that the ingredients are only the best of the best, the price is justified. for good food you have to take money into the hand. if you do this 2-3x in the year it is completely in order (and we are both not sharp earners) and that we drive over 175km (one way) for the two speaks for themselves. we were the first time there, as I said, and are happy to be able to enter this "temple of Italian trattoria cuisine" again!PS: the 2-3 negative ratings I cannot understand at all.

We were here some weeks ago and not only fed very well, but spent a very good evening.The food is cooked from high quality ingredients and that is tasted. the ambiente is a trip to a strange, beautiful world and who is immersed in numerous exciting attitudes tied to both operators.A total experience that I can recommend to anyone who is not only driven by hunger, but wants to experience an evening he/she will not get anywhere else.

Unfortunately, we had two shy waiters around us all night, who told us again and again that R. rach was with them and they are artists. that was an expensive evening that cost us a lot of nerves and geduld.

Where you can spend hours in fellini! Here there is the largest portion italy north of the alps, on the teller and in the glass!In this enchanting ambiente and with the two cordial men michele and michael, the advice in the feeding order already comes to the symphony of the senses. We chose from the centuries old recipes: the salmonforellencarpaccio of olive oil and lemon juice, marinated with raspberry peel wolfsbarsch according to ligurian art and spaghetti with tomato sauce, with zimt, sardellen, saffron, garni and other secrets.