Neck/collar steak ("lumberjack style")
Sausage salad
A former monastery got converted into a brewery, in a beautiful and tranquil setting. The beers are very nice too boot.
At another place:
Onion soup with a heavy cheese toast
Smoked trout on plate but it's more about the herbs and edible flowers they grow in their own garden.
These leaves are so intensely aromatic I thought they were lovage. Wife/cook said celery. I eat celery leaves all the time but ours don't have this kind of intensity in smell and flavour.
4 Rieslings and 1 Sekt ("traditional method")
Restaurant is in the basement and has 5 tables. We were the first to arrive, had only 2 tables to choose from. Owners are kind and cool. Man is the vineyard farmer himself, wife cooks in the restaurant when it's open - mostly in high season. They enjoy telling you about their wines and their food. The regulars arrived shortly after us who were on hugging-and-kissing terms with the owners.
All the herbs and edible flowers come from their own garden and they all taste wonderful.
- There are cookery books for Mosel region. (Unfortunately, I no longer buy cookery books or souvenirs.)
- Wine is the soul of the Mosel valley. You can bring vine plants home.
The mind-calming beauty of the Middle Mosel:
- Endless quaint villages and camp grounds with vineyard slope backdrop.
- One of the many quiet villages.
- This lovely village where I ate a meal in photos above, is 30 minutes by bike from where I'm staying. "Nationally recognised holiday destination". Absolutely well deserved.
- Riesling at every turn. Again. Sundial/clock on far left. A closer sundial. Everyone in the village could see the time.
- You wait right there! My kids have priority!
- Big wheel so you could see the vineyards from up there.
