Weinstube Brennofen

The idea of linking a wine bar to our own winery is becoming increasingly involved in the Palatinate. A good idea, as I find, as we now get to know new wineries along the culinary path with their consistently good qualities. Because good wine and tasty dishes – sometimes creative – fit perfectly together. And since April 2014, in Ilbesheim, Hubertushof, awarded by FEINSCHMECKER, has been a really good address for gourmets who want to enjoy in an unavoidable atmosphere. With the Weinstube Brennofen, there are now two restaurants that can be fully recommended to the peach visitor. In recent years, Ilbesheim near Landau, with its now supra-regionally well-known Jungwinzer Sven Leiner, Boris Kranz (even VdP-Winzer! and Frank Ackermann, has also been in a culinary position. And the Weinstube Brennofen also contributes to this. The former Ilbesheimer brickwork was extensively renovated and expanded by the Schmitt winery family. Since the summer of 2012, friends of Pfälzer can enjoy hospitality either in the glazed wine lounge, the original vaulted cellar (former brick-burning stove, which is available for larger companies, and the wine bar gives the name, the lush vineyard in the yard, the Mediterranean wine gardens or the traditional wine bar with its exposed pair of crockery floors and the hearty wooden furnishings at regional level. The cold season owed, of course, only the closed rooms were available on our visit evening. Parking in front of the house is available in sufficient number. Only the current construction site at the entrance of Ilbesheim made it difficult to get there a little. A glass pane made a first look into the vaulted cellar. This was well filled on that Thursday evening with a larger company of older semesters. Through the farm we reached the stylishly illuminated wine lounge, the heart piece of the wine bar. There we were assigned a place directly on the glass front. There was a pleasant, unexcited atmosphere. A few tables in the lounge and in the wine room were occupied. No too big a rush this evening, which didn't bother us and left us to study the well-designed menu. If it had been Monday, I would have decided for the three-course “Blind Date mit den Köchen”, the surprise menu for 23,90 Euro. Who did they get the idea? No matter, you don't have to reinvent every gastronomic bike and the operators of the nearby Hubertushof will certainly see it completely. The selection of dishes offered by Chef Riccardo Schatz and his crew is divided into 3 appetizers (2 salads and a small velvet, a large salad plate, which can be upgraded according to Gusto with chicken breast fillet, goat fresh cheese or Rumpsteak, a few meat dishes (Winzer and Rumpsteak in the usual finishes, a vegetarian sea and fine meat. In addition, a few Pfälzer classics (Flääschknepp, Saumaache, Läwwerknedel unn Brood Wasd and every Friday Ilbesheimer Kunschdhäwwelflääsch with spring grumbeere and five different flame cakes are offered. All three of us decided in advance for the field salad with truffled potato dressing, fried egg and crispy straw (8,90 euros). It was quite manageable, which was perhaps also the thicker potato dressing. The truffle oil could have been omitted from my point of view. The fried egg in the middle tasted very delicious. Overall, a satisfactory start if I would have liked a little bit more finesse at the dressing. This came much more clearly at our main foods. The medallions from the stag spine (22.90 Euros came up with a dark-black chocolate cherry jus on the plate. The hosting and the crispy roast potatoes (actually standing walnut gnocchi as a supplement in the card, but my colleague insisted on the traditional peel potato alternatives rounded off this hearty main dish wonderfully. Mr. Number two decided to stand for the Rumpsteak (about the 20 euros. It had 220 g and was covered with Riesling-Schmorzwiebeln. In response to our demand, the origin of the Roastbeef was quickly clarified: the blockhouse in which the cattle WG lived was located in Uruguay. The perfectly medium fried specimen tasted excellent to the designated meat connoisseur. Only unfortunately he lacked about 100 grams for “real-saturation”. I didn't have anything to do with my main course, the pink roasted duck breast with swollen chicorée and potato-smousseline (21.90 euros). The delicate duck breast was cut in tranches and wetted with some jus next to the swollen chicorée flanked by a chili honey hollandaise. The potato-smoke foam stood in a separate glass on the plate, ready to spoon. Tastefully, all this was absolutely top and also arranged ingeniously. A damn tasty main course, as I would not have expected him after the rather weaker start. The portion sizes permit the choice of dessert in the furnace. So we tried “all Ebbes”. The espresso with a ball of walnut ice cream and cream bonnet (4 euros, the chocolate-peanut mousse with sesame cap (6.90 euros) and the fresh Kaiserschmarrn with Bratapfel-compot (6.60 euros). The Rum-Rosins tasted clearly at my Schmarrn, which was not a real make. The composition of the wine map tells its very own story. Not only wines from the in-house winery Schmitt are represented on it, but also – and this is rather unusual at first glance – wines from other winemakers. This has its reason. In the summer of 2015, the entire bottled warehouse (about 70 000 bottles of an outdoor fire (fortunately not directly in the winery!) fell victim. Only the wines matured in the barrels of the winery could be filled, which is why only wines from the vintages 2013 and 2014 are currently available. Daughter Jana had already qualified for the second time for the wine-growing competition “The young South Palatinate – there is something going on”. It was obvious to include a few wines from the Jungwinzers in the program to offer a wider range. The mild-fruited Portuguese rosé by Ben Rothmeier from Landau-Mörlheim (0.1 l for 2.10 euros) tasted excellent. But also the speciality of the Schmitt winery, the “Raben-Dusel” (a Portuguese red wine developed in the wooden barrel for 2.50 euros the 0.1l glass, convinced the duck. And so we sat in the wine lounge, caressed by a young service troupe, which was noticeably on Zack, and did not notice how the time passed. Good colleagues, good food and good wine are an unbeatable combination when it comes to spending a culinaryly valuable evening with nice company. And at my next visit, I will meet for the “Blind-Date with the Köchen” on Monday night. But that only in female accompaniment.

Nice location. We spent a working day there and went through the menu from top to bottom. Great wines, delicious food and delicious nice services. TOP.

Very tasty and plentiful. Super garden and furnishings. Everything made a very clean impression. Especially the operation must be praised. They were all fast, friendly and thorough. If super agreed with each other, it did not seem chaotic to be served by 5 different misses. We like to come back.

We ate six in the oven and had a very nice evening. All were very happy with their food and drinks. The pumpkin Gnocchi was a dream visually and tastefully! Friendly service, beautiful ambience. I like the small, seasonal map with somewhat more unusual creations. I find prices reasonable for quality.

Great place especially the garden the food is very delicious. Wines are recommended. I can only recommend.