For those who ask Benjamin Peifer, what you do not in the neighborhood within the Rhineland Palatine must be eaten, he does not say “Tatar from Saumagen to lamb salad”. It additionally does no longer say “wild from Hunsruck with forest patch mushrooms” or “palatating lambsolent with lavender honey”. Peifer says, “Steam noodles with woodworks.” Sounds it merely when the cook dinner of the yr speaks of regional delicacies.
Flow
: Go out, nature: The place freedom meets the Mount Z + (sacrificed content material); Sting Bee: The one benchstocks we like Z + (sacrificed content material); Specific grievance: Who? I? Indignant? Cheek!
Eating place The information “Gault & Millau” just lately remained in Vachenheim / Weinstraße in 2025. Now not because of consequences, silver dishes or emissions – however as a result of a cafe in Germany merits a “predicate of the overall artwork”.
“From Gude Stubb in Zen Garden to open kitchen with a large, open barbecue, offers her guests Holistic experience at the highest level,” Editor Jochen Radeker stated in Munich announcement. “Gault & Millau” is among the the world over main gourmand guides, corresponding to “Guide Michelin” – right here they happen. June 17.
The acquainted style of good-input style
The real artwork was once within the kitchen, she stated in relation to view. Peifer copies someone. What Koch was once born in Speiere isn’t connecting, however the unique connection: Palatinate Inn Delicacies meets Eastern Prime Kitchen. With tastes which can be well-known – and on the similar time new. Peifer himself says in regards to the motto of his delicacies: “We are very often in creating new things with the tastes you know, but she hasn’t eaten yet.”
There is not any ore with him. As a substitute, Peifer dismants the aromas of the area into person portions, so that you talk and it is once more. Outcome: Courts which can be scrumptious, however aggravate – in the most efficient sense.
A lot has modified from “Gault & Millau” titles. Reservations are attracted, particularly in conventional acid cucumbers in January and February. A praise? Nonetheless bizarre. However nice pleasure.
“I want to show what is possible”
The truth that his kitchen was once like that, there’s a lot to do along with his foundation. “I wasn’t a good student. And not especially talented crafts, “Peifer says. The primary prevent was once baker’s apprenticeship, turning level: Gastronomy. There he discovered what was once lacking – creativity and direct comments.
Peiper has completed cooking coaching in “Zum Schuhvan” in Haßloh and in “Ketchauer Hof” in Deidesheim. Subsequent cells in “Hofgut Ruppertsberg” and in “Klaus Erfort Guest House” in Saarbrucken. In 2009, he turned into the cook dinner “Prelate Stube” in Kasel, since 2012. yr within the type of “Steinhauser Hof” within the Neustadt. In 2017, Peifer opened “intense” in Callstadt and later moved to Vachenheim. His spouse Bettina is there Maitre and Sommelier.
Peifer works with components that others can depart the left at the back of. On a regular basis issues which can be reinterpressed with generation, style and thought. “I want to show what is possible – with what’s there.” For those who ask the place to peer in ten years, there’s no different eating place, no TV occupation. However: “Satisfaction with you, my wife on my side, in the beach bar, looking at the sea.”
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