Trattoria Fellini Al Teatro

A visit to Fellini is always a highlight and I look forward to the food and the two owners weeks before. There for food is really an experience. The dishes are absolutely high quality and taste fabulous. But I'm sure you'll get it somewhere else. Especially it makes the really intense and accompaniment of the evening by the two owners. Many celebrities eat here when they are in the area and this has its reason. It's an absolute secret tip. You learn a lot about the dishes, their origins and the philisophie of the cook. It has something of art to eat here. And yet it does not seem to be lifted in any way, but is very grounded. My tip: You need a lot of time. On the one hand, the food takes a little while, on the other hand, there is a lot of opportunity to tell you about the food. So we should not go with a lot of hunger so that we do not become impatient :

Like in January of this year there were two. As big revenge fans it was almost our duty to visit the two artists in Ludwigshafen. And as great followers of good Italian cuisine anyway. What can I say? Only when I come in this paradise of artistic accents and nuances it beats one language and it stops one of the breaths. Everything, however, is very harmonious and is probably looking for the same in Germany. Michael came directly to us and received us more than cordially. He led us around and chatted a little. You felt like home or friends and how quickly you landed. After the chat, he led us to one of the fantastically designed tables. At the table he explained to us that you would use everything without preservatives, nothing TK, no chemistry and only the best of the best products in your kitchen. In the background, italian music was heard. As an appetizer we ordered both Vittelo Tonatto. To shorten the waiting times, Michael brought us various types of bread faith that make even the bread itself, so good was that, Pesto heavenly, Kalamerti Olivinen All said, truffle butter and an olive oil in which one would have preferred to bathe, he said it was one of the best one could get. Yes here you wait quite long for his food ca. 20-25min, but that's what the cook does everything fresh and for good food you have to take some time. Besides, I'll find who's going to eat the time that MUSS doesn't care. The card changes I think weekly and is pleasantly clear always speaks for good food When you get approx. 1 week in advance, the two serve one what the heart desires! No matter what desire they fulfill it with dedication and absolute reliability! Then the Vitale Tonatto came. In short words: GRANDIOS... The organic calf, the tuna sauce to the caper Never eaten so big and good capers HIMMLICH! A Campari Orange and a bottle of Pellgrino mineral water. As the main courses we ordered Saltimbocca with fresh sage 24 months ripened procitto the parma and olive oil extra vergine, garlic and homemade Taglitali Frascati and Gnocchi the Venezia with saffron, a hint of lime, valuable spices and old peccorin as much as the aspara peelers or the knife : Since I slowly become tired from writing: WHICH THE BEST ITALIAN MAIN MADE THEY OUR GOODS REALLY! In addition, a lovely white wine Pinot Grigio superino . After the main course, the cook was right in the picture to us. He said something about his cooking and we thanked him for the 2 not of this world of Italian origins. By the way: The WC visit could not be any more: all made of marble and covered with velvet and silk, shimmering candles everywhere. I never walked such a pleasant stool before... As a dessert, we ordered Profitenelo cun ctremosen with amerena juice and cherries Sorry my italian is hundsmiserabel Wind bag filled with vanillamascarpone with amerena juice/sirup and the name-giving cherries. A Limoncello and espresso of course. We were more than satt and could not thank Michael for this culinary experience. Yes they're wondering what the fun has cost: With me it was almost 80€ and with my colleague 85€. Before you say My God how dearly remember You can also get food, such a cordiality and that the ingredients are just the best of the best, the price is justified. For good food, you have to take money in your hand. If you do this 2-3x a year, that is completely fine And we are both not top earners And that we drive over 175km disposable for the two speaks for Himself... As I said, we were there for the first time and are happy to enter this temple of Italian Trattoria cuisine at the end of October! PS: I cannot understand the 2-3 negative reviews at all...

Hello Michael and Michele, we felt very comfortable with you and remember the beautiful evening with you after some time. Especially my wife liked it and she was very pleased, also because of your enthusiasm and your lived conviction. I hope to see you again. Especially because of the Conigliou Beautiful greetings from the Spessart Reiner and Susanne,We brought the duck again happy to Mainz The food, the service (Michael) and the cook (Michele) convinced us. Then the love of my wife and Michele ́s to Ente had finished the evening. All individual dishes are almost impossible, because everything from greeting from the kitchen with various homemade bread varieties to dessert was perfect. The pure curiosity has driven us. In any case, this was rewarded and fancied for more. We will be happy to come back, but then as offered by Michele, possibly with pre-order from Conigliou to Catalan. A comparison with other, normal Italian restaurants is already almost Frevel, because that would have been compared with organic pears.

We were here a few weeks ago and not only fed very well, but spent a very good evening. The food is cooked from high-quality ingredients and you taste it. The ambience is a trip to a strange, beautiful world and whoever gets involved is tied in numerous exciting conversations with the two operators. An overall experience that I can recommend to anyone who is not only driven by hunger, but wants to experience an evening he/she doesn't get anywhere else.

The owner was not very friendly to me, looked very loud and superb to me. The sound still makes the music.