NEPOMUK

I agree "This is how working is fun." Thank you for the review and the kind words. I'm happy to pass on the praise to my employees - they are an important part of our team and it's always nice to hear that their work is appreciated. …I agree "This is how working is fun." Thank you for the review and the kind words. I'm happy to pass on the praise to my employees - they are an important part of our team and it's always nice to hear that their work is appreciated. It was a pleasure to welcome you and I hope we will have the opportunity to pamper you again soon. Thank you again for your visit and best regards from the south, Markus Weinmann!More

Dear Theresa, Thank you very much for your feedback, which - although we take all feedback seriously - I read with a slight smile. I was in the kitchen myself on the evening …Dear Theresa, Thank you very much for your feedback, which - although we take all feedback seriously - I read with a slight smile. I was in the kitchen myself on the evening in question last week and unfortunately I found out about your dissatisfaction from the service too late, otherwise we could have discussed it directly. Therefore I can respond very well to your points. In fact, in the relatively short history of NEPOMUK, it has never happened that a table of 5 complained about every meal... Regarding your points and my - as objective as possible - feedback: In the winery we stock over 25 types of wine, unfortunately we cannot all serve them openly in our small wine shop and our menu is therefore very reduced. I would certainly have recommended our dry, fruity Dornfelder or the Pinot Noir Classic if you had asked for a dry red wine. As far as the Caesar salad is concerned, we serve it the classic way it originated in the 1930s: romaine lettuce, our homemade Caesar dressing, our herb mixture, parmesan and juicy chicken. If you prefer tomatoes, cucumbers and croutons, you can opt for our side salad. Let's move on to the braised ox cheeks in red wine sauce - a wonderful winter stew that unfortunately you rarely cook at home anymore. We cook the ox cheeks for several hours and infuse the sauce with our own red wine. In addition to the buttery tender cheeks, the sauce is - according to general opinion - the most important thing about the whole dish. That's why we serve A LOT of it - almost 200g of sauce per plate. It is said that guests even ordered bread from us so that they could enjoy this delicious sauce to the last drop. ;-) A small request on our own behalf: Unfortunately, it is difficult to find staff in the catering sector. That's why I'm even more pleased that we also have students from Herrnsheim in the service, although this is still new to the catering industry and they're happy that they can earn something extra. In the future, if you have any criticism, please feel free to ask the chef or me and show the ladies the courtesy and respect that you can expect from us. If you have any questions or suggestions, we are always happy to help you... Finally, thank you for the 4 stars in the “ambience” category and for eating all 5 plates. This made washing up easier for us and showed us that we weren't entirely wrong with our little menu. Many greetings and perhaps you will visit us again in the spring with our quarterly changing menu. Then we should like to say “Hello” to each other in person. Markus Weinmann -One of the WINE MEN-More