Buffalo Chicken Restaurants in Bremen
The best places in Bremen to eat Buffalo Chicken. 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 Buffalo Chicken or dine out.
4.4
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4.4
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City: Bremen, Schnoor 13, 28195 Bremen, Germany
"Ich war heute Mittag dort essen, beim Vorbeigehen haben mich die Antipasti in der Vitrine angesprochen. Ich habe den Oberkellner gefragt, wie das mit den Antipasti ist, ob man sie einzeln aussuchen könnte, er hat mir einen großen Teller gezeigt und gemeint, dass von Allem etwas dabei wäre, es sei denn ich möchte gezielt welche ausschliessen, ich sagte, ich möchte von allem was probieren. Später wurde nicht vom Oberkellner, sondern von einer Aushilfe serviert, der Teller war einiges kleiner, als der Teller, den mir der Oberkellner gezeigt hatte...????!!! ich habe ihr noch gesagt, dass ich einen großen Teller bestellt hätte, sie sagte, nee das sei so. Der Höhepunkt war, dass von den Antipasti, nicht alle auf dem Teller waren, die in der Vitrine ausgestellt sind, insbesondere nicht die Pilzterrine, die gerne gegessen hätte...!! Als ich dem Oberkellner beim Begleichen der Rechnung mitgeteilt, habe, dass entgegen seiner Aussage, nicht alle Antipast serviert wurden, insbesondere nicht, dass was ich gewollt habe, meinte er nur lapidar, ja, wir machen den Teller nicht so voll, passt nicht alles rauf. Aber dann soll man sowas auch nicht ankündigen und andere Teller zeigen, als serviert werden. Im Übrigen ist der Service sehr arrogant und die Qualität des Essens war sehr mäßig, die gebratenen Paprika schmeckten wie aus dem Glas, das Preis - Leistungsverhältnis ist nicht angebracht."
4.5
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4.5
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City: Bremen, Pappelstr. 75, 28199 Bremen, State of Bremen, Germany
"Ein viel zu gestresster Kellner, also lieber außerhalb der Stoßzeiten hingehen.Ansonsten ist es schon empfehlenswert."
4.5
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4.5
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City: Bremen, Am Wall, 28195 Bremen, Germany
"Still a recommendation. regional cuisine modernly interpreted: this is felt German local on every second homepage. here is the consistently regional direct purchase for small producers. (at the same time, a map on the wall shows how short the supply chain is actually. first-class seasonal quality full taste with craft can be processed by two chefs who have come around the world and now implement their concept consepuent. we came on Saturday afternoon after a flat visit. perhaps the inner city is still the one from the fields of denborg. only on this day the PLV racer: surprise menu 4 courses for 25€. we chose the variants without meat. my dear wife had thought about the scope, but it was right. again a self-made broth, as always with very rich teig. a classic olive oil with a slightly sharp bittriger note, in it some drops balsamico. unfortunately no additional salt to it. nevertheless very delicious. as aperitif it should be a little sweet for my wife: prosecco with fresh strawberry sorbet 5,5€/0,1l. I could not resist the cucumber-mine-limoneade for 3€/0.2l, it is always too and too surprising when sweet is processed. with the mint very refreshing and actually clear gurke. a picpoule was recommended to the menu and presented for a taste. hui, the bite really neat, so we are out of a giant of Rhinehessen for 5.2€ the 0.2l glass. amazing! the fresh franzose would have been right. Same 0.75l beat with 5.9€ starter to book: small strawberries with buffalo cheese on the salat (jaha, no iceberg, braterei etc. in mouth-friendly pieces with balsamico. first-class arome, fruity, sour and creamy buffalo cheese, tasteful like mozzarella, but of completely different consistency. without seeing thin, but not watery. even without adding a clear taste of the economy. in the application of truffle fragrance. the oil not the super market besch. in each part three drops of oil with each truffle rasp in it. completely sufficient to not torso. I cost estragon from the crusts. fine composition in which a component would have dominated slightly but not. main course: lachsfilet on gurke melone pargel vegetables. sound boring, was great. that's the concept! not a plummentalala. the datei not only about the glazing point I appreciated, my wife was very right. it fell off the fork. when they get a bio-experiments in perfect preparation, remember why salmon were considered a noble fish in front of the farm overkill. This time fritted and wonderfully harmonized with the bite-resistant gurk discs and the non-sweet melons. here again fruit, sweet and crumbled in a unity. a little cube. sweet. dessert: warm chocolate cake (without liquid core, which seems slowly compelled with klempner and tusch kucken! gurkensorbet. I was happy, madame rebelled – and got stante pede a pernensorbet. because the time was pressing, we renounced coffee and digestion and moved happily from then. the young lady in the service was this time a lucky handle. very dedicated, friendly fast, remember. what she didn't know was asked immediately. it was about us being satisfied. the environment unchanged cold. white with green, the smooth and white ikea divider. my companion does not find it as cut together and a little cold as I. the damentoilettes are like everything that loves to detail, but they could have understood a thorough self."
4
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4
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City: Bremen, Ernst-Buchholz-Straße17, 28279, Bremen, Germany
"A friendly little shop. The staff was really very friendly, despite a lot of operation this evening. The food was completely fine, but also not outstanding. All in all an acceptable restaurant with pleasant Italian flair and reasonable price/performance ratio."
4
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4
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City: Bremen, Waller Stieg 5, 28217, Bremen, Germany
"The best brunch I had in Germany. for 18 euro they get a full pot coffee, as much juice as they want, a glass prosecco and an absolute."
4.4
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4.4
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City: Bremen, Schwachhauser Heerstraße 280, 28359 Bremen, Germany
Business meetings, Serves Alcohol, Visa, Full Bar
4
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4
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City: Bremen, Martinistraße 70, 28195, Bremen, Germany
Delivery, Vegetarian Friendly, Seating, TV
4.9
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4.9
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City: Bremen, Sankt-Jurgen-Strasse 132, Bremen, Germany, 28203
"Already my first press visit was an absolute hit and followed him many, many more:! I enjoyed my colorful wild herbal salad with Mediterranean peppers and a wealth of different leaf salads as well as the green smoothie with the full power of the lion's tooth, the spinach and the well Cres. I felt good and happy about the personal conversation with the boss who explained to me the subtleties of the facets of my wild herbal salad to the actions like the Vegan Bremer week in which the compressors participate. I find it very special when people are so fire and flame for their calling and want many people to find themselves in the press! I also find the Detox action interesting here the pressing material offers juice days ... juice fasting based on detoxification and at the same time juicy delicious smoothies, which is certainly a young well for body and soul! After enjoying a juice, I feel not only strengthened and well-being, but somehow... happy:! I can imagine that the bioactive substances bioflavonoids that remain 100%, also really release endorphins! A few years ago you could often read about happiness food so that I connect these special juices!"
4.1
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4.1
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City: Bremen, Thomas-Mann-Straße 72, 28213, Bremen, Germany
"I had the Rollo Di Mafiosi. Very delicious. The supplement salad was fresh, crisp and super made with balsamico. The Rollo tasty, really sharp and the Curry Sauce mega tasty. Service and service quickly, friendly and competent. Will always come"
4.5
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4.5
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City: Bremen, Auf Dem Hohen Ufer 35a, 28759 Bremen, Germany
"We had not visited the kränholm since the last report. pity actually, because the opposite and the many art works in the restaurant and caffeine are already worth a trip (the snow-covered for events that we unfortunately do not know from inside. but the journey with the train and bus seemed too laborious (city child stop. and the car prevented abundant weeds. a visit in the alcohol-free fasting period was quite good. since 2014 there are two changes in the number of pöppel; but with the couple, very sympathetic presented on the homepage, now seems a break. after the two terrible years we are especially happy to support young gastronomy. in the early Saturday evening we were only the second guests at the opening time; and after a small waiting time in the bar area we were greeted kindly. the garderobe we like to leave our service fee (especially in the cold season pleasant hospitality, which unfortunately seems to die a bit, which accompanies us through the large, clearly designed space on the table. the desire for a change due to better lighting conditions could be fulfilled without problems. the service for about 40 ceilings in the evening shared four young people, one or maybe two of them. in the side table was by the way another with their family set as hospitable. the contact was professionally friendly and casual. if something didn't fit me, the young lady smiled at my shoulder again and again; I just know about my hairdresser. foyer lounge bar main room behind which the kitchen reminded me of our last visit was the very quick question about the aperitifen while I had not even taken a place. which, however, took the alcohol-free cocktail from maracuja sirup, honeymelonenei, ginger powder and left nothing of its delicious melange refreshing fruity sweet and cake notes. my dear woman ordered a second second second second, I entered the order with water. a “real” amuse there was not, for three sorts baguettes that looked a bit more chessier than in the evening. we were both happy with the start-up. my wife tasted the damped salmon mosaic with a gurken dill sud and sweet, crisp schalottes a lot. a bit piquanter warhabi crème and funny in mouth-kracking algenkaviar. a not only visually beautiful teller. I went to the “Pilzgarten on Kränholm”: champignons were processed as foam; that was already surprised. extremely crispy and tastefully fine the spiced enoki. Not so after my hat, but crazy inserted crimps and glazed shit that were very salty. kreatiw in any case, also handmade and made the various textures and temperatures for variety. on the other hand, acid and salt already bordered for me. but still tasteful, I don't want to sneak a sponge that puts the early-seede strongly in scene. only wet so that a sponge should not be, so they don't care when dressing it. also in the second floor my wife for her care on the table-foamed bears, but I missed the announced crumbs. Maybe it was falling down, which was a bit unfair. pleasant but a slotted woke that lit with a little liquid dotter. Unfortunately, I had pulled a sweet one. the red tomaten mango suppe was so merciless overwhelmed that I gave up after three runs. with each spoon the absolutely present sweet acid fruit note of a massive saltiness. the second part of the court has not created any remedy. the “Zucchini garnelen röllchen Olive” was handmade during the clean work, but in the approach they miss the place. in cold, tasteless zuchini was a color that would have remembered leberkäse if it had not been easy in the gray color. I had the service excellent in the kitchen asking if it could be meatbrown. No, I would be sick. only: from the crust animal was zero comma to taste zero, in which largely neutral masse irritated only a light olive oil aroma. should this be a situation and be the same for the brutal apron of suppe? but why not garnish in the bowl, in addition with claw and a few salt flakes? No matter: not harmonic in itself, no connection recognizable for me tomate and mango and the suppe everything, just no pleasure. when the question of satisfaction came, I did not complain, but only pointed out to my whole other taste and asked for a part of a bartsuppe. although the restaurant was well filled, the kitchen quickly pushed a teller in between, good. very positiw is to note that no calculation was made! so they can create a positive customer retention despite misconduct. there was also little to install at the main courts. my wife liked her ochsenherztomate, buffalo mozza, and a lot of fried ruccola as a whole well, only the too hard crimp chips were cumulated. my grilled steinköhlerfilet seemed quite fried. it was through, but very juicy, only those who did not crispy again. tasty green asparagus, once crispy grilled, on the other side as part of a ratatouille. a sprayed hollandaise compete with a bearded potato puree around the most tasty component. excellent and particularly aromatized with an eye dimension, so I could taste all products. a reconciling conclusion after a unfortunately overgrown performance. I don't want to speculate about the reasons. Rather, we hope that a more precise composition and execution will be available during our repetition visit, which is in the eye for the summer. the dedicated crew and the inspiring being deserved it."
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Buffalo Chicken
You can find Buffalo Chicken in 10+ Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Buffalo Chicken is:
$9.8
Ingredients
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Oil for deep frying
- Qty.
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Unbleached flour of all kinds
- Aisle Baking Qty. 1 cups
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Salt
- Qty. 2
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Black ground pepper
- Qty. 0.5
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Cayman pepper
- Aisle Spices and Seasonings Qty. 0.5 teaspoons
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Garlic powder
- Aisle Spices and Seasonings Qty. 0.25 teaspoon
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Other
- Aisle Spices and Seasonings Qty. 0.5 Table spoon
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Egg
- Qty. 1
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Hot pepper sauce
- Qty. 0.25
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Table spoon of butter
- Qty. 1