Amico Fritz Hagenbach

The fact that the municipality of Hagenbach, which is about 5500 inhabitants, has been a city since 2006 can be thought of as one wants. I find little “städtisches” on the village situated south of Wörth. Not to mention the thin gastronomic offer. The Greek “Minoas” restaurant, which is located just outside the mountain in a riding hall, used to be a solid address. I had visited the Vietnamese in the town centre called “Hanoi” for lunch several years ago. Nothing that would be worth the short path of Wörth. It's better to go a little further across the border and taste it in the Vieux Moulin or in the restaurant Au Bord du Rhin to Lauterbourg. The Amico Fritz in the Hagenbacher Zentrum I only knew about the hearing. On that Sunday evening just before the departure to the Christmas Bremen, we wanted to get it to a spontaneous attempt. The beautifully designed crib was already built next to the Catholic church, so our little one had something to look at when we made a small detour from the car park next to the property to represent us a little bit. In the rather sober guest room of the Amico Fritz there was little going on that evening. Of course, Argentina and France played around the WM title in the distant Qatar and thus caused a glaring void in the pizzeria “Zum kind Fritz”. The very soberly acting guestroom The welcome by the host family was also very friendly. Their daughters later took care of our hospitable “children’s chair activist”, so that we could take part of our food in a traditional loneliness. A surprising but very welcome change that made our arrival a bit more relaxed. The selection of dishes is diverse. To the generously equipped standard repertoire, which not only lists the usual pizza and pasta variants, but also flame cakes as well as a few meat and fish plates, a recommendation card with seasonal treats was added. From it we chose the field salad (14.50 euros) refined with the champignons and bacon as an appetizer, before we ventured in sharper waters at the main dishes. “Lucifero hot!” was the diabolical type of diabolical pasta with salami, anchovy, mirror eggs and sharp peperoni, where I wanted to swap the anchovy for a portion of shrimp. This was calculated with a cost compensation of 2 euros, which made the price for the baked devil's work fast to 11.50 euros. Of course, at my ordered firefladen, I immediately thought of the “hot” Andi from Winnenden, the Godfather of Diavolo, whose capsaicin resilience on this portal now enjoys legend status, and whose “sharp sense” would provide for burned palate soil even in far-away Napoli. What would the “duration burner” say from the GG cult series “Manche like’s hot” to my devil's bottle? My wife did not want to stand back in terms of papillary irritation and chose the “worshiping slate cylinders” that are commonly called “Penne All’Arrabiata” (9 euros). A bottle of San Pellegrino (0.75l for 5.50 Euro) and a Nostalgie glass Lambrusco (0.2l for 5.50 Euro) completed our order, which was quite crisp and also delivered. The dining room, furnished with bright diocese and comfortable upholstered chairs with artificial leather cover, was not easy to get comfortable. It doesn't have to be a red-white-carded gypsum grotto à la Capri to come in Bella-Italia's mood, but a little more decorative reference to the motherland of the defying yeast pastry than the Vespa brushed on canvas should have been possible. More Italia you could already dare... At least the interior seemed rather sterile. I prefer to sit in the original Hatzenbühler pizza barn, at my childhood and youth analyst “Da Angelo”. Or in summer on the small terrace furnished in front of the property on the walkway. It looked clearly more lush in the pictures on the net. The first sip Lambrusco eased my view of the red furnishings and focused on the most important: my two girls at the table, who seemed to like it here – we finally had the entire guestroom for us alone. The red foam sticks in my glass. There was also the beautiful salad plate placed in the middle of the table. In contrast to the “field salads” in carp to Neupotz, this was a generously dimensioned, fresh leafwork, which had been made with a finely smacked house dressing. To the spicy Balsamico crème, which had been insulated over the field of salad, I don't say anything... field salad with mushrooms and bacon Also the mushrooms swung in the pan had enough salt and pepper. The not shy-admitted Brutzelspeck, with its crowned texture, made for variety and spice. A sufficient appetizer for two germs was enough for us to free the glass plate completely from the delicious Vinaigrette. The opening was happy. We were curious what pizza and pasta could. Already at the sight of the many sharp pods on my “Luzifertorte” I felt a burning. If Lucifero, but hot! Was it the sod or the palate? No question, there had to be sorted down properly to become a master of this fat-gloss roundling. It was a bit exaggerated with the cheese dressing, and it would have been less or better. This could then no longer compensate for the soil becoming crispy towards the edge. Too sharp, too bold, too powerful The liquid egg yolk made itself as a covering as always very good, yet it could at least temporarily calm the taste buds. The shrimps also brought a little tasteful variety into the borderless spicy inner life of my Brachial disc. An asket that does not inevitably think of the “Grappa after” when looking at such shiny salami eyes. To my worries, the Pizzaiolo had accidentally attacked the caper compartment when it was documented and the bakery “captured” in devil’s name with her edgy flower buds. Here, too, the palate censorship had to intervene rigoros and refer to the acidic sparrows of the covering. How good my wife likes the little green chicks and took them away with joy. Their tube noodles with sharp tomato sauce had just a proper parmesan abortion behind them, but, in contrast to my scrapback, almost felt frugal. Penne All 'Arrabiata The pasta was “old dente” and also with the moderately sharp, slightly fruity Arrabiata sauce my heart lady was satisfied. Also the youngest at the table tried the mother's noodle plate and came with the sharpness of the sauce surprisingly well clear. I had to carry a part of my pizza in a cardboard box home. Your complete consumption was unfortunately failed on site. For that she simply fell too powerful. No matter, the last return of the year in the home was not a pure fall. The sympathetic host family and her child-loving daughter contributed significantly to a relaxed evening. During the next visit, I would probably also opt for pasta or for a meat dish from the seasonal changing recommendation card. However, this then – unless it goes back with the pizza table – preferably under the open sky on the small outdoor terrace.

Very good service and pizzas. Personally, I find the pasta portions a bit small and the pizzas, like almost everyone else in the area, a bit salty Wheelchair accessibility: Accessible to the outside area, you can ask for help at the entrance Service: Dine in Meal type: Dinner

Food (rigatoni, Bolognese was very good and filling. Price within a pleasant range (approx. 13 € . Food: 5 Service: 5 Atmosphere: 4

Service: Dine in Mahlzeit: Abendessen Preis pro Person: 20–30 € Essen: 5 Service: 5 Atmosphäre: 5

Very good kitchen, the price-performance ratio is right. Extensive outdoor spaces. Very recommended.