Avocado Restaurants in Bremen
The best places in Bremen to eat Avocado. Our interactive map features all restaurants around Bremen who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Avocado or dine out.
4.4
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4.4
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City: Bremen, Fangturm 2, 28195 Bremen, State of Bremen, Germany
"The food was very nice, the choices were plenty. Quality was good, looked fresh. Kitchen seems clean, staff is friendly, though sometimes a little hard to understand. In the evening all you can eat is 16.50 euros. Drinks were not expensive either"
3.9
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3.9
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City: Bremen, Vor dem Steintor 23, 28203 Bremen, State of Bremen, Germany
"Best burger bremens"
4.5
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4.5
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City: Bremen, Hans-Bredow-Str. 19 | Weserpark, 28307 Bremen, State of Bremen, Germany
"Although I'm not sure the lunch special was worth it financially (since after a burger I didn't want a hot chocolate or latte) it was delicious. A perfect place to celebrate my brothers birthday. A burger for everyone. The avocado Creme and sweet potato Fries were delicious. I recommend!!! The mint tea/lemonade was big and delicious."
5
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5
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City: Bremen, Sachsenstr. 19 | Ecke Fesenfeld, 28203 Bremen, State of Bremen, Germany
"Mein Freund und ich waren schon sehr oft im Kunst und Lecker und sind absolut begeistert von der Küche und dem gemütlichen Ambiente. Was wir besonders gut finden, ist das regelmäßige Wechseln der Karte, so dass man als Stammgast immer wieder ein neues Gericht probieren kann. Man kann aber auch auf die Klassiker, wie die "Gebratene Kalbsleber" zurückgreifen, die ich sehr empfehlen kann. Vor der eigentlichen Bestellung haben wir immer eine Suppe als "Gruß aus der Küche" (Suppen sind immer unterschiedlich)bekommen; noch nie im Leben habe ich so eine tolle Paprikasuppe gegessen - ein Traum...Der Service ist freundlich und sehr kompetent; man wird gerne über die köstlichen Weine und die Herkunft Speisen informiert - da bleiben keine Fragen offen. Gestern waren wir wieder da und haben festgestellt, dass man sogar draußen sitzen kann. Obwohl das Restaurant mitten im "Viertel" liegt, hat man hier Ruhe und kann sich entspannen. Man sieht, dass die Einrichtung mit Liebe zum Detail geplant wurde; sogar die sanitären Anlagen sind mit Liebe gestaltet. Alles in allem herrscht eine gemütliche, elegante und intime Atmosphäre, in der man köstlich essen und entspannen kann."
4.4
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4.4
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City: Bremen, Hemmstraße 159, 28215, Bremen, Germany
"I just love this place! The atmosphere is relaxed, food is perfect (especially the soups and the flammkuchen) and waitresses are nice and friendly. Booking for a sunday brunch is highly recommended."
4.5
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4.5
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City: Bremen, Besselstraße 40, 28203, Bremen, Germany
Dinner only, Serves Alcohol, Romantic, Vegetarian Friendly
4.4
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4.4
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City: Bremen, Außer der Schleifmühle 73, 28203, Bremen, Germany
"The gastroleaders are largely in agreement: in the tenth largest community in Germany the link to the culinary developments is lost. for four years no Michael Star anymore in the city. a single bib gourmand only in the still weaker bremerhaven. the gault millau is currently worth 4 of 6 listed restaurants. the reaction surprising: “The testers have just got a bad day/these are only disturbing about missing tableclothes and simple cutlery/we cook for guests, not for critics/the last is full, so we are in the right way” self-criticism looks different. but perhaps it is only the claims raised. as usual suspects will be. iii. also in 2017, the patron with his heart made a Christmas visit in the north, and so the tradition of municipal restaurant visits (which had been founded two years ago) could finally become legendary. where the usual terminological difficulties this time left only the eve of the journey home, which has conscientiously restricted the past. so. totally in my sense. absolutely. the generous voucher (with which I could unfortunately get a little back into the height was finally also suitable. also completely suitable for the high visit of south felts it was therefore the noble Italian of the city, recommended by many years of michael and varta mentioned. in the elegant golden but pleasantly clear environment remains a bussi managed à la “Rossini” in the holding hanseatic frame. where old money and regional prominence was not only represented tonight and of course was sought and taken care of. which does not mean that we might not have been looked at with the proverbial body part. in the opposite was a attentive, polite and professional support. U.a impressed the finally well-understood statement of a long list of tag recommendations that appeared next to the very short last card. it is clear that our usual cross and cross order came the table without a whisper or even a demand 100% right. also the drink eye mirror worked excellent, sometimes as nothing. old school, stop. which also applies to owners gianni ferulli, who as representatives of the increasingly aussterbliche gattung of the Italian paragliding on an elevated bank with a view of the entrance then also lives once through the space, greets and sweats from time to time with a dish a quite common wine as true god. as long as it goes with a good performance, it is not disturbing, in a relaxed atmosphere it can even be pleasant. also the family was present in the generations after Christmas and so it was gradually dissolved without losing the style of an elevated restaurant. we started with simple water for each proud 7€ and also with a sauvignon 2016 by jermann who weights supple but not too easy from the kehle floss. 39€ for the bottle I found fair for local conditions. we then remained faithful to our choice in the second bottle. with a bread selection, the kitchen shortened the acceptable waiting time for the occupancy. in the self-made grissini I lacked salt, which unfortunately were only a little tasty scratches. the other two types of broth and best suited to absorb the smooth thun-fish cream and the strong crust oil as delicious companions. for years unchanged, solid, but no longer. my look immediately fell on the magnificent sinks in the berkelmaschine. along with a few bucks parmesan from the laib my favorites hors d ́œuvre in Italian. the others were correspondingly humble or easy to slow; in the appetizer, the women opulent in rindefilet strips with artichokes and parmesan or crêmes suppe by and with garnelen. the hearts divorced with another Italian classic, fritto misto (12€ the mix of crispy baked zucchini and seafood was in the position to convince. especially the baby oktopusse were delicate and full of taste. but also the sardish and calamari were not standing on it. a particularly hungry eater could of course not resist the pasta gang. but the homemade tagliatelle in saffron sauce with lobster sound too tempting and also looked so on the palate no disappointment: the pasta did not cook, elegant, not too heavy sosse, with licking came a bit bit bit bit bit bit bit bite and the plentiful lobster meat was solid but not delicious and tastefully clear. I had been crumbling much worse in much more expensive restaurants. a more festive teller, who at two slenders too rightly raised the anticipation of her main course (14/18€ third main court at the table likewise nudel with supplement from the sea, namely spaghetti fromgole to cime di rapa. I had crashed it after the usual kargen Christmas menus and ordered the meereszunge for self-confident €38. a quite respectable exemplar was wonderful brown roasted at the table and then perfectly submitted old school as I said. very good, solid meat, but even more reserved in taste than usual. I promised myself something more. the thousand times seen supplements not cracked by the chair, whereby it is allowed that the à point gegarten carrots and brokkoli intensive were recognized. just a little uncomfortable. on the other hand, the rosmaringewürze is very soft and barely browned. the only real weakening at my commands of the evening. in the desserts the al pappagallo goes an interesting special art. next to the “usual suspects” several times the week of the well-known pâtissier peter hauptmeyer comes into the house. I chose the avocado little with chili in gans, passions fruit, heavenly and white chocolate as melt iceball with 12€ even lower calculated by 2€ than in the card excellent. the current “superfood” tasted as always when it is processed here in biscuitous: very discreet. also the chili would have offered the fantastic chocolate glaze brave paroli. the macarons were tastefully large, the crispy still ok, but: with the fruity aromas a totally unanimous result of the menu was offered; the gold sheet fits the device. a passito of pantelleria for stramme 10€. Conclusion: even if others were out of moderate performance in overhauled driving: the al pappagallo convinced me. in an elegant atmosphere, good products are processed with impressive craftsmanship. no more, no less. the performance of the restaurant itself is not fair, but that is not a single case. the glamour takes place predominantly next to the tellers. whether the total package justifies prices, everyone can decide to choose. thanks to the busy photographers!"
4.4
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4.4
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City: Bremen, Queerenstr. 1, 28195 Bremen, Germany
Highchairs Available, Full Bar, Kids, Vegan Options
4.5
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4.5
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City: Bremen, In der Vahr 64, 28329, Bremen, Germany
"The gastroleaders are largely in agreement: in the tenth largest community in Germany the link to the culinary developments is lost. for four years no Michelin star in the city. a single bib gourmand only in the still weaker bremerhaven. the reaction surprising: “The testers have just got a bad day./ these only disturb the lack of tablecloths and simple cutlery./ we cook for guests, not for critics/the last is full, so we are on the right way.” but perhaps it is just about the claims raised. as usual suspects will be. vi. the grillmaster of the grill is the only high-end steak house in the city; since a year there is a debut on the düsseldorfer kö. prices of regular offers go up to 130€. whether a piece of bark is worth so much money, everyone has to decide for themselves; that is not different in caviar etc. is used mainly US-Nebraska bark, beside South America (argentina) and Australian ware, closer the origin is not disclosed. is often grilled at up to 800 degrees. the cuts range to 1200g for porterhouse and tomahawk. I crushed the 600g rib eye here years ago, was simply no problem. more meat on the piece I only managed once with 870g chianina in the sheraton at the airport francfurter. tempi passati. that remind me that the pieces on the table did not exist on Thursday afternoon at 12 o'clock. until 13.45 only three guests were lost in the carnivoren tempel. the interior design as a luxurious Rocky-Mountains-Lodge with single-decked tables is high quality, completely harmonious and convinces me even after years still full. In particular, the places on the gallery I ask myself, but with well occupied are quite loud. at our visit in the absentness of occupancy, but not so that we came into the dubious joy of the crunchy house music. the angler does not have to taste the worm, or something? the toilets also clean and chic; the man also looks on erotic photography. with a Campari-O (9.5€ and an alcohol-free bellini (6.5€ for 0.1l industry with softdrink). a critical point was the two-sided printed card, which was unfortunately stained, which already appeared on the tables and also offered cheaper lunch table. we chose the greatest possible selection: Surfˋnˋturf cold tattoos from bark and tuna (17,5€ 300g U.S Rib-Eye (43,5€) Surfˋnˋturf warm 200g bark fillet and a huge garnel, with green spargel, kartoffel puree and kalbsjus (56.5€ eiflorentin (6.5€ french) for example, the offer was made to serve the pommes ordered in an early stage and then to remain on the meat and keep them hot. we shouldn't be sworn if the kartoffel sticks were a little hard. we didn't do it because there was nothing else to do the service. the question of the American beer denied it dry: “The cook is married to krombacher.” what is to be taken before place. large opener in the grill was a small whole swirl bread that everyone gets hot baked. crispy, fluffy, silly, wonderful! served with butter and other salt with BBQ season, they could really eat it already! then the appetizers stood on the table: the florentiner ei strongly tanned, but still nicely liquid. for this the spinat TK-good, which not only neatly squeezed, but also quite unbirth; a little dip-like pleasure. better the tatars: both hand-cut, bark already classic, vigilant, capern apple and black brot. the thun also seasoned and mixed with avocado, with an extra soy sauce and a sesame chip. that was good, the pommes already mentioned disappointed. good industrial were, thinner cut, hot. pommes hold. ketchup and mayo of heinz, who surprises me in this price-class negatiw. might be feared that the sale of (self-made) sauces and dips should be stimulated. Finally, there is a grill preparation for free meat. the jus should have been a prefabricated product, but had flesh taste and nausea. all supplements were neat: the potato puree was very buttrig. the non-smoky fried white wobble sweet, even without a roasted note that the green spade had as well as bite and taste. and the main thing in the steakhouse? good! medium size perfect, my ribbed juicy, the filet my table enjoyed super delicate. at least I would have expected more of my own taste. was also not dry or txogitxu. Conclusion: large environment, serrated operation, good meat, solid supplements. the best steak offer in the city. can happen at any time, but for me there is also no compelling reason to pay very high prices more often than all cheerful years."
4.5
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4.5
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City: Bremen, Pieperstraße 10-12, 28195, Bremen, Germany
"Super fast and friendly delivery delicious, great food!"
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Avocado
You can find Avocado in 10+ Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Avocado is:
$4.3
Ingredients
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Avocado
- Aisle Produce Qty. 1
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Lime juice
- Aisle Produce Qty. 1
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Olive oil
- Aisle Oil, Vinegar, Salad Dressing Qty. 1 table spoons
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Onion
- Aisle Produce Qty. 2 portions
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Sea salt
- Aisle Spices and Seasonings Qty. 1 portions
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Tabasco sauce
- Aisle Condiments Qty. 1 teaspoons