Chez David - Sitterswald

Wednesday's Schnitzeltag. And this is not the only tradition in David Nussbaums Restaurant Chez David in the small blitter village district of Sitterswald. Green Thursday and Good Friday there is no meat in Chez David. This has no religious reasons, that is tradition. It holds David Nussbaum as well as the Schnitzel, which is inseparably linked to the name Walter Zauner. For ten years, the Austrian fence, one of the most famous Saarbrücker gastronomics, is already dead. He's not forgotten. In Chez David, which brings walnut together with Walter Zauner's daughter Vanessa, is Wednesday's Schnitzeltag. How to knock a carving he learned at Vanessa's father. From five penning to five marks so thin, but not too thin. The Wednesday evening at Chez David reminds of him.Then there are Walter Zauner's men's carving and also his ladies' carving, the somewhat smaller version. And Cordon bleu. Just two years ago Nussbaum opened the restaurant in Sitterswald and moved its food point here. Vanessa Zauner and he live here. Nussbaum's kitchen has a good reputation, only a lot of the way to Sitterswald is too far. Bübingen, where he previously cooked in his own restaurant, was better from the location. There many came from the place to eat. On Wednesdays Chez David opens only at 6 pm, but in the early afternoon there is a rainy operation. Kirsten Keßler from Eiweiler supplies inlandia from the beef that processes the walnut. The cooperation with the Keßlers is new. She could hold, because Kirsten Keßler is thrilled by David Nussbaum's concept. And vice versa. Keßler, who together with her husband Andreas in Eiweiler has a farm, focuses on sustainability. And that's not just a word for her. Their turkeys, pigs, cattle and chickens should be completely processed. She doesn't care if restaurants always want to order Roastbeef or only fillets. David Nussbaum comes up against this, because he not only cooks in the restaurant for his guests. He also produces soups, sauces and pastes for sale. He draws grain from Alexander Welsch from Rubenheim and leaves it in the Palatinate. at the end of the chain are then its self-made noodles. He is happy to tell the anecdote about his first encounter with Welsch. Before he met him, he already knew his geese. Saw them in the foreby and ordered three of them for the restaurant. Welsch brought one to the test. It was lucky and followed further deliveries. Wild supplies walnut Emile Borsenberger from chasse et nature (Jagd and Nature) from Blies Ebersing. He's just passing a wild boar this Wednesday. At Nussbaum, this is already a wild sour roast on the map. In Sitterswald, besides its restaurant, align a small weekly market with regional products, of which Nussbaum has dreamt for a long time. Kirsten Keßler would be there right away. Such a market could also become a link in the place. Just as it is already in contact with the local fruit and gardening association. If its members have left herbs from their own cultivation or vegetables, they will call in Chez David. We always like to take this off, says Vanessa Zauner. (extract SZ from 06/07.04.23)

We had a great evening with excellent cuisine! Service: Dine in Meal Type: Dinner

Excellent goose menu Very relaxed atmosphere and nice owner Service: Type of meal: Dinner

Super food with good price/performance ratio, nice service! We were there several times now and our expectations were always exceeded, highly recommended Service: Dine in Meal type: Dinner

Very fine food, is worth its price. Absolute recommendation. A glass of red wine (0.2l) for 10€ was then excessively expensive. Service: Dine in