In 2018, everything went around the topic “back to the roots” where cabbage and beets were in the focus.
Opened in 1989, the restaurant with terrace invites you to relax. Chef Marc Wendel relies on fresh local produce and serves seasonal and regional dishes. His specialty: homemade pasta. In his opinion, every good meal includes a matching wine - his two passions. His philosophy: to experience and enjoy the Palatinate with all the senses in a Mediterranean way.
The restaurant at the Kurhaus Trifels relies on innovative and regional cuisine and attaches utmost importance to the quality of the ingredients - if possible, from organic and regionl farms. The fascinating history of the Kurhaus Trifels and the quiet and idyllic location give the restaurant a unique character.
In 2015, Kerstin Bettioui came back to South Palatinate from her adopted home, the USA, with her husband Faycal.
Faycal, a passionate cook, worked at high-end restaurants in Miami before successfully implementing his knowledge and inborn skills in the creation of exquisite dishes in his own establishment. His reputation as an expert in regional cuisine has now proved its worth in "Good Old Germany". Zur Krone offers ist guests fresh products and culinary delights of elevated cuisine in a stylish and modernized setting.
The Weinstube Brennofen is divided into four different areas, some of which have modern and other traditional furniture. Just as the rooms cleverly combine the proven and the new, the kitchen offers seasonal delicacies as well as traditional Palatine fare. The kitchen style of Riccardo Schatz is a mix of fresh and creative cuisine, which is focused on the essentials but at the same time is full of inspirations.
Furthermore, in-house wines are on the wine list. The Weinstube Brennofen is a place for connoisseurs and wine lovers who are looking for a little break from everyday life.