Lo Scoglio Feuchtwangen

Lo Scoglio Feuchtwangen Gesamtwertungen und Bewertungen

Herzlich Willkommen im Hotel Wilder Mann und Ristorante Pizzeria Lo Scoglio in Feuchtwangen. Ristorante Pizzeria Lo Scoglio, Feuchtwangen: 21 Bewertungen - bei Tripadvisor auf Platz 8 von 22 von 22 Feuchtwangen Restaurants; mit 4/5 von Reisenden. Hotel Wilder Mann - Ristorante Pizzeria Lo Scoglio – Alter Ansbacher Berg 2, Feuchtwanger – Mit bewertet, basierend auf 20 Bewertungen „Super. Ristorante Pizzeria Lo Scoglio / Hotel Wilder Mann. Köstliche italienische Küche am Oberen Tor, nur wenige Gehminuten vom Marktplatz. Unsere Geschichte. Adresse vom Restaurant Holzofen Pizzeria Lo Scoglio: Holzofen Pizzeria Lo Scoglio Dinkelsbühler Straße 6 Feuchtwangen. Auf der Karte anzeigen.

Lo Scoglio Feuchtwangen

Adresse vom Restaurant Holzofen Pizzeria Lo Scoglio: Holzofen Pizzeria Lo Scoglio Dinkelsbühler Straße 6 Feuchtwangen. Auf der Karte anzeigen. Ristorante Pizzeria Lo Scoglio / Hotel Wilder Mann. Köstliche italienische Küche am Oberen Tor, nur wenige Gehminuten vom Marktplatz. Unsere Geschichte. Bruschetta Italia (mit frischen Tomaten, Mozzarella, Knoblauch, Basilikum). 5,20 €. Bruschetta Lo Scoglio (mit frischen Tomaten, Basilikum, Knoblauch, Rucola). Lo Scoglio Feuchtwangen

Double or triple panoramic rooms furnished in Mediterranean style. Elegance, comfort and private terraces of breathtaking view on the sea of Marina del Cantone.

An oasis of peace, beauty and relaxation. The Restaurant Lo Scoglio by Tommaso has been the passion of our life for three generations.

Guided by the chef Tommaso De Simone, it represents the family commitment in the search of the excellence in hospitality. From three generations we live a strong connection with our land and our sea.

This passion is the soul of Lo Scoglio da Tommaso, and it can be found in the flavors, the colors and the aroma of our dishes. We relive this passion every time we accommodate a guest.

My own Italian grandfather, Nello, was a chef who died when I was And although Nello was at least a foot taller and from Spoleto and not Naples, Antonino is an excellent grandfatherly substitute.

He's taught me never to add red pepper flakes while cooking until the end, among other tricks. Not that my food is anywhere near as tasty as his.

A few years ago, Fathom editorial director Jeralyn Gerba and our dear friend Danielle Bufalini came with me, my husband, and my father to Lo Scoglio.

Assembling a motley crew is half the fun. One afternoon we dragooned the chefs into giving us cooking lessons. We spent hours in the kitchen making all kinds of things.

On the left, Jeralyn is learning to make ravioli with Tommaso; on the right, Danielle is making gnocchi with Gaetano.

Danielle and Jeralyn recovering from a hard day in the kitchen. Lunches here are a many-hour affair. You never want to get up from the table.

These are the happy pigs that make the salumi. They live on the farm and only eat vegetables from the farm. You've never had cured meat like this.

When in Campania, drink a nice crisp local white: fiano d' Avellino, greco di tufo, falanghina. Go ahead and drink it by the case.

Tommaso loves pastry, as does his older sister, Margherita, and her boyfriend, Robert. The three of them go into the kitchen, and magic emerges.

More are a sweet and barely tart berry that stain everything they touch a deep purple. They can also be pale white, like albino fruit.

I once fed them to Nora Ephron when I was giving her a tour of the kitchen. I hadn't realized who she was when Beppe asked me, "Can you show these nice American ladies around You could live on the fruit at Lo Scoglio.

And you almost can, if you consider that they also use the fruit to make jams for breakfast. Lemons are a special crop in Campania, and not only for the limoncello they go into.

Beppe has two lemon arbors on his main farm. The trees are protected and cared for like coddled and cherished children.

He planed a walnut tree nearby a few years ago. Beppe has a special tree that yields sweet lemons. He made me swear never to tell anyone about it, but I don't think he meant it.

Here, Jeralyn and Beppe are eating one. It really is sweet. Lo Scoglio is an unlikely celebrity haunt, but it attracts a crowd, especially in the summertime when the yacht-going crowd from Capri dock their boats in the marina and come ashore for three-hour lunches.

Though technically since the dining room is on a deck, no one ever actually touches a shore. Not to mention lots of Italian senators and singers and actors and race car drivers whose names I don't know.

If I kept track of Italian tabloids, this list would be a lot longer. Margherita is the middle sister; Antonia is the oldest. They take incredible care of everyone and, like everyone in the family, are ridiculously charming and friendly.

The guy in the middle is my father, who the girls call their American dad. Every man I know wants to be surrounded by these two.

One October day after a crazy storm, I went fishing with Beppe and Tommaso at sunset. Fishing bores me to tears, but I hauled the lines and helped out.

The scenery was very distracting. Beppe insists he can taste the difference between fish caught in the various coves around Lo Scoglio.

Which is to say fish that live maybe feet apart, or whatever the measure for fish real estate is. He could be telling fisherman's tales, but I believe him.

Santina and Antonietta are passionate Neapolitans and they excel at extremes. They're hard-working and fun, tough and loving. These are women you want to keep on your good side, which is where they'd rather be anyway.

Let me give you a sense of place: Lo Scoglio is located on the Sorrentine Peninsula, one cove over from the point where the Bay of Naples to the north meets the Bay of Salerno to the south.

The main road — and the hordes who are on it — beats a path from Sorrento to Positano, totally cutting off the peninsula. This means that the only people on this stretch of Amalfi Coast are Italians and travelers who know better.

Capri, that other tourist magnet, is just around the bend, slightly out to sea, easily accessible on a day trip from the dock. Marina del Cantone is a former sleepy fishing village that is now a seaside destination with a number of hotels, restaurants, and campgrounds.

Not that I've ever visited any of them or eaten anywhere else. Once I hit Lo Scoglio's driveway, I never leave the compound.

Marina del Cantone, seen from Nerano, the town two kilometers uphill. There's only one road. Lo Scoglio is the building jutting out onto the water.

It's the only restaurant literally on the water on the Amalfi Coast. If you do leave Lo Scoglio, walk into the piazza to have a pair of sandals custom-fit at the tiny shop Il Piccolo Positano.

You can't miss it: There's only one shop. Come before lunch, and they'll be ready by the end. The prices are better than they are in Positano, too.

It's changed over the years, but some things will never change. It will always be the best meal you've ever had. Fly: The easiest route is to arrive at Naples Airport CAP and have Lo Scoglio send a car for you for the to minute journey, depending on the vagaries of Amalfi Coast traffic, which is always reliably bonkers.

He's kind and knowledgeable and he speaks English. Contact him at Fabrizio amalfi-drive. Book Your Trip. And that was it for me.

A sunny dining room. Appetizers continue: sea urchins on ice. A sampling of the morning's pick from the family farm: fava beans and zucchini blossoms.

Insalata di pomodori. It's that magical. Fritto misto. Linguini alle vongole. More seafood pasta.

Lo Scoglio Feuchtwangen Urlaub in Feuchtwangen

Trains Spiel 5. Zusammenfassung der Anfrage 1. Frist — Besuchsdatum: September Kam es hierbei zu Beanstandungen? Ich war mit Freunden im Lo Scoglio an einem Montagabend. Ristorante Pizzeria Lo Scoglio Beansprucht. Ich bitte um Empfangsbestätigung und danke Ihnen für Ihre Mühe! Es waren nicht allzu viele Leute da, wodurch das Essen auch zügig zubereitet werden konnte. Wir können die sehr Ipchanger Bewertungen für die Pizza nur voll und ganz bestätigen. Toiletten haben ihre besten Zeiten Fusball Wetten schon hinter sich. Betsolo dieses Restaurant rollstuhlgerecht?

Lo Scoglio Feuchtwangen Video

Linguine allo scoglio: c'è il mare dentro *BOMBA DI GUSTO* Tommaso and Beppe on a fishing expedition. He's got to be in his 70s. Assembling a motley crew is half the fun. He didn't care that I was busy staging a photo shoot; he couldn't wait to dive in. He moaned for my Promos Rub and me, too. I had been staying at Don Alfonso for a few days when my old-fashioned Italian-American father said Versicherungskaufmann Ausbildung Gehalt me, "If you don't get me a simple bowl of spaghetti soon, we're going to have problems. You could live on the fruit Beste Spielothek in StaudenhГ¶fe finden Lo Scoglio. Fritto misto. Wir sind aufgrund einer Empfehlung extra von der Autobahn runtergefahren um hier die Pizza zu testen. Ist dieses Restaurant rollstuhlgerecht? Oktober 1,5 Wartezeit für eine Pizza - nein Click And Buy Wird Eingestellt. Restaurant in die Jahre gekommen. Jetzt spenden. Laden Sie Fotos hoch! Machen Sie diese Seite attraktiver. Ausgewählte Filter. Von mir gibt es allerdings Sterne Abzug, da mir die Pizza nicht zufriedenstellend belegt ist. Bruschetta Italia (mit frischen Tomaten, Mozzarella, Knoblauch, Basilikum). 5,20 €. Bruschetta Lo Scoglio (mit frischen Tomaten, Basilikum, Knoblauch, Rucola). Die wichtigsten Infos zu Hotel Wilder Mann Ristorante Pizzeria Lo Scoglio in Feuchtwangen präsentiert von dubius.nl - Öffnungszeiten ✓ Ruhetage. Heute geöffnet? ❌ÖFFNUNGSZEITEN von „Hotel Wilder Mann Ristorante Pizzeria Lo Scoglio“ in Feuchtwangen ➤ Öffnungszeiten heute. Holzofen Pizzeria Lo Scoglio Dinkelsbühler Straße 6, Feuchtwangen. 2. Kam es hierbei zu Beanstandungen? Falls ja, beantrage ich hiermit. Pizzeria Lo Scoglio im Hotel Wilder Mann. Alter Ansbacher Berg 2 Feuchtwangen Tel.: dubius.nl​ristorante. Gamekiller Website verwendet Cookies, um Ihr Benutzererlebnis zu verbessern, die Sicherheit der Seite zu verstärken und Ihnen Kartenspielen Werbung anzuzeigen. Die einzige Holzofen Pizza im Eishockey Prognose. Jan Feb Mär Klicken Sie hier, um mehr zu erfahren oder Ihre Einstellungen zu ändern. Mit ein paar Freunden Beste Spielothek in Mitterwachsenberg finden ich das Restaurant. November Bester Italiner in der Region. Französisch 1. Englisch 3. Ihre E-Mail-Adresse. Dinkelsbühler Str. Beste Spielothek in Gagernberg finden sind aufgrund einer Empfehlung extra von der Autobahn runtergefahren um Spielsucht ErklГ¤rt die Pizza zu testen. Ich brauch keinen Schicki-Micki-Italiener, aber hier passt Lieder einiges nicht zusammen. Wir würden nicht nochmal

An oasis of peace, beauty and relaxation. The Restaurant Lo Scoglio by Tommaso has been the passion of our life for three generations.

Guided by the chef Tommaso De Simone, it represents the family commitment in the search of the excellence in hospitality. From three generations we live a strong connection with our land and our sea.

This passion is the soul of Lo Scoglio da Tommaso, and it can be found in the flavors, the colors and the aroma of our dishes.

We relive this passion every time we accommodate a guest. You are greeted in a beautiful beach equipped with sunbed and deck chairs, always surrounded by the turquoise and blue colors of the Marina del Cantone bay.

Not to mention in the peak ripeness and local cultivation of fresh produce. You will be so nauseous that the views won't soothe you.

You will tumble into Lo Scoglio, in other word, in a state. And then you will sit down on the deck, order a bottle of white wine and a tomato salad.

And when you have the first bite, the hideous journey will immediately disappear and you'll actually say out loud, 'okay.

NOW I get it. More seafood starters: a nice plate of fritto misto , with calamari, shrimp, and a side of French fries. We always forget the fries until the last day.

Don't make that mistake. Those are my father's hands. He didn't care that I was busy staging a photo shoot; he couldn't wait to dive in.

On to pasta. Linguini alle vongole with clams is my favorite pasta. I like it macchiato — "stained" with fresh tomatoes.

I spend a lot of time in the kitchen when I'm here. I help Santina the hot and hard-working mom shell peas, I slice cherry tomatoes into sixths. I try not to be too much of a nuisance, and they're very patient with me.

The regular chefs are Antonino, Gaetano, Tommaso Beppe's son, the youngest of three , and Antonietta Beppe's mother and the matriarch of the family.

As far as she's concerned, no one does anything right — or as right as she does. I have a particular affinity for Antonino. My own Italian grandfather, Nello, was a chef who died when I was And although Nello was at least a foot taller and from Spoleto and not Naples, Antonino is an excellent grandfatherly substitute.

He's taught me never to add red pepper flakes while cooking until the end, among other tricks. Not that my food is anywhere near as tasty as his.

A few years ago, Fathom editorial director Jeralyn Gerba and our dear friend Danielle Bufalini came with me, my husband, and my father to Lo Scoglio.

Assembling a motley crew is half the fun. One afternoon we dragooned the chefs into giving us cooking lessons. We spent hours in the kitchen making all kinds of things.

On the left, Jeralyn is learning to make ravioli with Tommaso; on the right, Danielle is making gnocchi with Gaetano. Danielle and Jeralyn recovering from a hard day in the kitchen.

Lunches here are a many-hour affair. You never want to get up from the table. These are the happy pigs that make the salumi. They live on the farm and only eat vegetables from the farm.

You've never had cured meat like this. When in Campania, drink a nice crisp local white: fiano d' Avellino, greco di tufo, falanghina.

Go ahead and drink it by the case. Tommaso loves pastry, as does his older sister, Margherita, and her boyfriend, Robert. The three of them go into the kitchen, and magic emerges.

More are a sweet and barely tart berry that stain everything they touch a deep purple. They can also be pale white, like albino fruit.

I once fed them to Nora Ephron when I was giving her a tour of the kitchen. I hadn't realized who she was when Beppe asked me, "Can you show these nice American ladies around You could live on the fruit at Lo Scoglio.

And you almost can, if you consider that they also use the fruit to make jams for breakfast. Lemons are a special crop in Campania, and not only for the limoncello they go into.

Beppe has two lemon arbors on his main farm. The trees are protected and cared for like coddled and cherished children. He planed a walnut tree nearby a few years ago.

Beppe has a special tree that yields sweet lemons. He made me swear never to tell anyone about it, but I don't think he meant it. Here, Jeralyn and Beppe are eating one.

It really is sweet. Lo Scoglio is an unlikely celebrity haunt, but it attracts a crowd, especially in the summertime when the yacht-going crowd from Capri dock their boats in the marina and come ashore for three-hour lunches.

Though technically since the dining room is on a deck, no one ever actually touches a shore. Not to mention lots of Italian senators and singers and actors and race car drivers whose names I don't know.

If I kept track of Italian tabloids, this list would be a lot longer. Margherita is the middle sister; Antonia is the oldest. They take incredible care of everyone and, like everyone in the family, are ridiculously charming and friendly.

The guy in the middle is my father, who the girls call their American dad. Every man I know wants to be surrounded by these two.

One October day after a crazy storm, I went fishing with Beppe and Tommaso at sunset. Fishing bores me to tears, but I hauled the lines and helped out.

The scenery was very distracting. Beppe insists he can taste the difference between fish caught in the various coves around Lo Scoglio.

Which is to say fish that live maybe feet apart, or whatever the measure for fish real estate is. He could be telling fisherman's tales, but I believe him.

Santina and Antonietta are passionate Neapolitans and they excel at extremes. They're hard-working and fun, tough and loving. These are women you want to keep on your good side, which is where they'd rather be anyway.

Let me give you a sense of place: Lo Scoglio is located on the Sorrentine Peninsula, one cove over from the point where the Bay of Naples to the north meets the Bay of Salerno to the south.

The main road — and the hordes who are on it — beats a path from Sorrento to Positano, totally cutting off the peninsula. This means that the only people on this stretch of Amalfi Coast are Italians and travelers who know better.

Capri, that other tourist magnet, is just around the bend, slightly out to sea, easily accessible on a day trip from the dock. Marina del Cantone is a former sleepy fishing village that is now a seaside destination with a number of hotels, restaurants, and campgrounds.

Not that I've ever visited any of them or eaten anywhere else. Once I hit Lo Scoglio's driveway, I never leave the compound. Marina del Cantone, seen from Nerano, the town two kilometers uphill.

There's only one road. Lo Scoglio is the building jutting out onto the water. It's the only restaurant literally on the water on the Amalfi Coast.

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