Tschifflik, the hotel’s pride gourmet restaurant, was the height of the chef’s culinary skills and playful designs on food for the eye and the mouth. Dishes were artfully prepared and presented. Staff were service oriented and the dining room was cozy and pleasant. We would definitely return to this gourmet spot in Germany’s Palatinate Pfalz region.
Chef De Cuisine Jürgen Süs
Executive Chef Jörg Glauben
Handicapped Access No
Head Sommelier Hermann Kopp
Location In the Fasanerie Park on the outskirts of the town of Zweibrücken in western Germany near France.
Opened-Renovated The restaurant was established in 1999.
Owned-Managed Roland Zadra
Pastry Chef Michael Meyer, who was selected Pâttisier of the year 2008 by Aral Gourmet Guide.
Restaurant Manager Birgit Neumueller
Size The 75 square meter restaurant employed 12 and could accommodate 32 guests.
Type Of Restaurant French gourmet
Special Menus A six course and palate cleanser Menu Jardin for 75 euros (68 euros without cheese), a six course and palate cleanser Menu des Saveurs for 85 euros (78 euros without cheese), and a seven course and palate cleanser Menu Desgustation for 98 euros (90 euros without cheese), and a seven course and palate cleanser Menu Gastronomique for 110 euros (102 euros without cheese).
Then we began the meal proper with Tschiffliks variation of goose liver, a goose liver composition service with “ice cream,” apricot with popcorn, brioche, “creme brulee” and a mini sandwich of sorts. Fish followed in the form of Pikeperch with pears, beans and bacon. The pike perch was wrapped in pastry served with cubes of pear, bean, dehydrated bacon, and apple compote. Our next course was Saddle of lamb with mixed beans and thyme jus which included a confit of lamb leg, olive tapenade, olive sauce, white bean puree with a slice of bacon.
Then we were served pannacotta with San Pellegrino and passion fruit ragout before our first proper dessert. A tray of candy arrived as well with chocolate dipped gooseberries, mini lemon tarts, cassis balls, coconut chocolate, and Fasanerie nut chocolate. Manjari-chocolat “Part 2” was our surprisingly fun and flavorful chocolate dessert. It consisted of a series of small items: a chocolate “cone,” a praline chocolate ice cream sandwich, hot cocoa, “won ton,” crème brulee, and an opera (chocolate covered ice cream bar), We especially liked the “won ton,” crème brulee and hot cocoa.
For the wines we placed our trust in the restaurants wine steward who selected the following: 2004 Etoile Sekt Spaetburgunder & Weissburgunder Cuvée Reichsrat von Buhl, Pfalz; 2007 Scheurebe und Huxelrebe Kabinett Weingut Benderhof, Kallstadt, Pfalz; 2006 Grauburgunder Kabinett trocken Weingut E. Spindler, Pfalz; 2007 Spaetburgunder trocken Weingut Reichsrat von Buhl; and Domaine La Yole Carthagéue Vin de Liqueur.
Reviewers Article by Elena del Valle
Photos by Gary Cox
Service Staff were efficient and helpful, making sure to describe our dishes in English. The service was even throughout the meal although the restaurant became increasingly crowded as the evening wore on.
Would You Dine Eat There Again-Recommend It? Yes