What are the top rated restaurants in Landshut where I can eat Broccoli?

The most popular Broccoli restaurants in Landshut are: Die Mittelalter-taverne Thang Long

How much does on average costs Broccoli

On average Broccoli costs $6.2. Depending on ingredients and location that price can be a lot different.

Broccoli Restaurants in Landshut

The best places in Landshut to eat Broccoli. Our interactive map features all restaurants around Landshut 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 Broccoli or dine out.

Die Mittelalter-taverne

4.5

Table booking

4.5

Table booking

City: Landshut, Ländgasse 118, 84028 Landshut, Deutschland, Germany

"To start with a word game: The Renaissance of the Middle Ages seems unbroken: Medieval markets, knight festivals, medieval restaurants shoot like mushrooms from the historically burdened German soil. In the markets there is an interruption of the hurdy goods: The art of craftsmanship is reflected. The festivals are colorful costumes with fire and fighting games, pale shows and Minnesang. And the restaurants? Was the food really so excellent in the Middle Ages that it is worth to survive? This was for us to find out, especially as the Anno 1475 in Flyer and on the homepage “Prunk medieval banquet” and “Founding Gelage”. The less-historical epoch can wonder about the definition of the name on 1475, especially as this falls into the time when the Middle Ages were already at the end with the invention of book printing, the conquest of Constantinople, the discovery of America, etc., but if we revise the history of Landshuts in our memory, then of course we immediately notice that 1475 Duke Georg with the word "table The room is friendly and naturally equipped with medieval accessories. Tables and benches are made of solid wood that covers seating areas with furs that make the stiffening on such archaic furniture to a certain extent acceptable. Otherwise, candlelight, with the white stumps look stylish, while the red does not fit the Middle Ages amente, just as little the autumn setting (in spring!) that also consist of plastic. Finally, the “Made in ...” sticker was not to be discovered thanks to the gloomy light, but we prefer to tap far east mass goods, because of the old German craftsmanship... Here we would have preferred a main pot for 99 cents. For this purpose, dishes and drinks are served on earth plates and humps, but flanked by modern stainless steel cutlery and paper napkins. As far as food is concerned, the range between relatively normal foods, which are also found in restaurants without medieval requirements, and quite unusual compositions. The kitchen therefore really strives for forgotten recipes that can be seen not least in the spice combinations: honey, coriander, ginger, cinnamon, clove... all spices that were already common in this country due to intensive trade relations even in the late Middle Ages. Potatoes, corn, paprika, tomatoes were not known yet, and so one is right to look for this vegetables on the map. Very to praise the house baked Dinkelbrot. Although there is no pure germ bread, it is a mixture with wheat or wheat cruising, even for some use it is a bit too spicy, but there are less and less restaurants that bake their bread according to their own recipe or bake exclusively. Here's our absolute chapeau! The bread is widely used as croitone, in bread baskets and as garlic bread – in all cases very tasty, and the garlic bread was also generously sprinkled with parsley. We also ate in appetizers: homemade vegetables Consommé with plenty of inserts and separately served croitons, excellent flame cakes with rags, ham, onions, cheese etc. Very good. However, we were skeptical about the unusually fluffy and yet crawling dough and learned on request that industrially produced frozen dough is used for the flame cake – ultimately the most important day of the inn. We find this as a shame as incomprehensible: A flame-cake dough costs a few cents in production and does not take 20 minutes, keeps at least a week cool and is rolled out in a few seconds of hints. In this industry, flame-cakes are certainly included additives that did not exist in the Middle Ages. But finally, doughlings of very high taste and sensory quality are used. Crabs with bacon and cold sour cherry sauce. Very good, the crimp with high cheese content, the cherry sauce tasted fine and piquant. Main dishes: grilled zander fillet, mushrooms, almond broccoli, fried dinkel (15,20 €). Fish beautifully grilled on the skin, but already a little dry – thin Zanderfilets juicy for grilling is also a challenge. The Broccoli was fresh and not a TK. The felt grains were cooked instead of fried, but well and a very original supplement. Unfortunately, the mushrooms came from a can and were completely absorbed with liquid. Brilliant, herbal butter, spicy vegetables, roast bread, freshly grated pear blossom (17,90 €). Excellent, meat cooked to the point, the vegetables tasted very good... Unfortunately, the frit was rolled by Wammerl, so more than half of the frittier consisted of fat as well as flaky instead of crispy skin. We didn't eat fat and skin, but let it go. The noodle slices were good, but dry, bacon and cabbage rabi very good. We would have liked to spend more euros on a slender roll sheet, as we know from Spanferkel ansich. Pavesen with apple plum filling (5.50 €). Very good. Here a normal toast bread was used instead of the medieval Dinkeletal bread, which was advantageous because the dinkel bread had been too sharp for a dessert. Flame cake with apple slices, honey and almonds (7,90 €). Here we were surprisingly offered the flame cake at the table that was accepted by us (though probably pyromanically cheerful). With a plentiful Calvados our waitress flew an aesthetically attractive table fireworks, and yet Calvados remained so much on the crispy flame cake that we were glad that this guest had no ride today. Limonenyoghurt with honey and crochet (4.90 €). This was a simple, good, light dessert, but we would have preferred a smaller part, better yogurt quality. Operation This deserves its own “chapter”, because it was very friendly and always attentive. If we had a restoration, we would do a lot to pick it up. When we talked about the excessive fat content of the frit, she offered free capucchini as compensation. We bore them with questions, but they always answered patiently, competently and above all honestly. She often looks over her shoulder and likes to answer questions of detail, such as the exact recipe of curved claws. Before we left the restaurant, she spontaneously invited us to a digestive liquor on the vase. In short, you seem to enjoy the job, and that is what the guest notices and therefore looks beyond some lack. Conclusion The keyword "medium age" is not only a customer-loving keyword here, but is lived in the courts. However, this should also be reflected in the fact that comfort is completely dispensed with, in particular since the finished products used here can be produced with minimal effort or recourse to TK. Only a few changes in detail in the plant would work miracles. Nothing could be felt by prunk and princess dishes, it was finally a nice but quite normal meal. The price-performance ratio is good, but we would like to add additional guilds for even better quality."

##19 Seafood in Landshut