Cucumber Restaurants in Luebeck
The best places in Luebeck to eat Cucumber. Our interactive map features all restaurants around Luebeck 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 Cucumber or dine out.
4.2
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4.2
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City: Luebeck, Schmiedestraße 24-26, Lübeck I-23552, Deutschland, Luebeck, Germany
"The food is very delicious there, I had a miso soup and sushi (as in Asia). There are also various pasta dishes in appealing presentation, such as hanging noodles, served with fog, in bamboo dishes. The waiters were very accommodating and you can see how the sushi is prepared, everything fresh! This is still within the price. However, I would always reserve a table as it will be full in the evening."
4.6
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4.6
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City: Luebeck, An Der Untertrave 51 23552 Luebeck, Germany
"Once in this restaurant. Summary: Perfect"
4
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4
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City: Luebeck, Pfaffenstraße 10-12, 23552 Lübeck, Germany, Luebeck
"General: We had three days of Lübeck when it was almost a season. And to anticipate it: My forefathers had not attracted attractive fish or regional cuisine restaurants. Therefore 1 x Jugo and 2 x Grieche; for Touris and Lübecker and Umzulübecker for orientation if grilled on the plate; by Hanseaten for Hanseaten. Promoted, the same introduction as the Zagreb. For Saturday evening I had already found the Papadopoulos from Bremen and reserved a table wisely. The Papadopoulos is located on the Pfaffenstraße, a pedestrian zone between latitude road and Königstraße, in the middle of the city and attractive to Touris. Nevertheless, we have gained a positive impression. No fast feeding and carefully prepared and delicious dishes. Despite some narrowness in the old building site, Papadopoulos is recommended. In Papadopoulos we saw the expected mixed audience of regular guests and tourists who appeared in pairs. The regular guests welcomed by the cook had to go well in a larger round. Those who hadn't reserved themselves and didn't want to eat in the smoking room upstairs had to enjoy a table on the Trottoir and think about the warm Greece. The price in Papadopoulos is in the food direction four stars and in the drinks around the three stars, making arithmetic average 3.5. The homepage of Papadopoulos [here link] gives an impression from the restaurant, but unfortunately is not completely a beverage card, no photos from the upper room, not all team members are to see no location sketch. Service: work two women and one man, recognizable by the classic waiter colors black and white. First a stimulus, because on the handwritten note with the reservations for the evening, we now found nothing almost fitting to my phone reservation, although the name is simple and catchy. Only the look into the official book brought enlightenment and us a table at the window in the next room. The unfortunate writing was preached by the male waiter with his sense of humor as a hieroglyphical result. The desire for ice to rosé then remained hanging with the older, accommodating operator, it cut out when serving drinks without ice. The oblivion of the second glass of Retsina and the memory that he was able to pardon with a "created immediately" that he also implemented. This is a really crazy atmosphere. He donated two rounds of Ouzo. Our desire for a break between the plentiful appetizers and the main dishes was met with the always optimal proposal to arrange the order of the main dishes according to our Gusto. After a pleasant time we were kindly asked, not in a hurry, and it was also right for us. So in duty slightly negligent, but for the blow a bonus star and I convert this exactly into 3.5 stars. The beverage prices with slight effects: 0.3 l Jever 2,70 € 0.5 are reduced to 3,90 €. Krombacher is noticed on the map with painful 3,10 € for 0.3 l also here only half drink for 4,10 €. The Greek mineral water is calculated with a smooth transport impact and is €5.10 for the bottle 0.75 l. The simple wines from the two-liter powder cost € 4.10 for the glass 0.2 l. Food: I can now scan Greek maps in seconds to see if something is to be understood next to the map standards of the big crowd. In the Papadopoulos the appetizers were called potato puree so on the map, so Skordalia and sardines with Tarama. Skordal I find nine times in my critiques of about 70 Greek critiques, so it has a rareness value. With sardines with Tarama's failure. Otherwise also in Papadopoulos the known grill standards. The oven dishes are worth mentioning with lamb or veal and with sardines, sampi or cancer meat. The Auberginenpüree € 6.40 was added to Skordalia € 3.40 and sardines with Tarama € 6.40. The names are not always true. Thus the eggplant was cut into pieces and not musig-püred. With parsley and garlic and a balanced ratio between acid and olive oil. Skordalia with olive oil and garlic. Here, too, no smooth brush, but a texture of the embossing stamp. The sardines were found to be fried ‘small fish’, known from Greece and used for anchovy. They were stuffed, hot and detoxified and fed by us, as is customary in Greece after our observation. Very delicious! They were dressed with much well-made salad and Klacks Taramas on a large plate. At Taramas the spirits divorced: for me too creamy and too little fishy, for my constant companion very successful. Too bad there was only cold and very simple bread in the basket. Something crooked on the grill, it becomes noticeable. I felt the sense of Gyros with Metaxasoße, baked card: Giros-Pfanne, 12,50 €. Served in a pan with a very shaped large pommes. The Gyros medium and – positive – do not float in Metaxas sauce. A thick layer of melted cheese from the Gouda class made the dish quite powerful. Overall a successful center between the “dry” gyro from the grill and the floating in the Metaxaconveniencesoße. The second Gyros dish was enriched with a large minced meat and liver 12.90 €. The “dry” gyroscope was praised and the minced meats were also praised, but not the much reddish and thicker slice of the liver. The minced meat was as it should be with the Greek: garlic, herbs, not too salty and loose in the bite. The liver added something very rustic. I'd like to have a calf in the cooking condition, but here the quality of the liver hasn't convinced me. The Klacks Tsatsiki classic with cucumber, dill and garlic. To mention the supplement salads. Very mixed with cucumber, tomatoes, iceberg salad and unpressed/ kneaded white herb; with vinegar and oil. To observe a slightly defined Taramas and a non-appetic hard drive liver on the target page. All other foods, including aubergines, skordalien, fish and minced meat, exceed the four-star limit. Internal calculations give so 4.0 stars smooth! Ambiente: The Papadopoulos is located in an old building. In front of the front a series of simple tables that are not protected in the pedestrian zone. You enter the main room with theke and maybe up to six tables. On the right side of this a small side room where we were allowed to take a place on a second table that was still sufficient. There may be another five tables in the room. In the main room there are some distances between the tables. It was very close to our room. I had the wardrobe in my back, which in winter should not be a pleasure when the coat layers have to conquer the room and be moved by coming and going. On the upper floor you can reach a narrow and steep staircase the smoking room and the simple but functional toilets. The famous Syrtaki and percussion sounds and the restrained decoration ensure the Greek atmosphere. Visual embossment of the plentiful, real masonry, which could be original in view of the age of many houses of the Lübeck old town with its irregularity. It was kept in very light brown pink. Decoration has a vaulted mural with an old temple, a few vases and sculptures and a series of icons as wall decoration. The furniture is simple. The filigree ceiling lights have been chosen very suitable for the room sizes, with a simple feed line and a small conical glass body. They barely fit the view and provide a complicated lighting on the tables. Cleanliness: We had nothing to complain about."
2.5
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2.5
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City: Luebeck, Vorderreihe Brücke 148, 23570 Lübeck (Travemünde) , Schleswig-Holstein, Luebeck, Germany
"By Opi Hartwig his long hospital and rehab stay he had seen his best mate Walther the last time in December when we were together in Lübeck. Since then, almost a quarter of a year has passed, and we wanted to make Opi Hartwig a joy, because it is not possible to travel from Fehmarn to Lübeck. So we got a short phone call with Walther, and we made a meeting for the next day. Two good friends: Walther and Opi Hartwig Da Opi Hartwig but still is slightly weak on the legs, it should not be the usual city tour through Lübeck, but rather the more quiet variant. Since Walther has his cottage in Israel's village, and we wanted to pick it up there, of course, was the shortest way to walk nicely to Travemünde. From Israel's village we were there in a few minutes, our car parked on one of the many paid parking spaces, and now we were able to stroll and stroll along the beach promenade along the Trave. The weather was good for us, sunshine, blue sky and the first springy temperatures. So right we hadn't picked up a restaurant before, for us it was only clear that there should be fish. At Gosch on the promenade we were almost weak, but the store was visited too well, so that there was no more reasonable space in the interior, and outside under the heating mushrooms we did not want to sit. Our goal today: Traveblick The name promises a lot After all, we arrived near the Gosch to the floating restaurant „Traveblick“. Hartwig and Walther had been fed here a long time ago and were at least satisfied at that time. Since Walther sees us Saxony as a tour, we were not enough in Lübeck and Travemünde, this was now the perfect place. As Mr NoTeaforme has already described, the restaurant is stored on Pontons and consists of two floors. The kitchen is housed in a side pone. Access to the restaurant The restaurant was well visited at noon, we were lucky that two tables were free on the top deck. We had free choice, and of course we took the table that was walking to the lake. Here you have a wonderful view over the Trave to the Priwall and the cruise terminal. From time to time, a ferry or a big cross driver will come by, you can see something as a tour. The restaurant is simply equipped. On the rustic wooden floor there are sufficiently large but shaky tables, on the large basket furniture with seat cushions you sit very comfortably. The sun already heated the swimming restaurant nicely, so the roof hatches were already open in the roof. What's this summer? Upper guest room overlooking the promenade upper guest room overlooking the Trave direction cruise terminal We were greeted by two ladies who kept the store running here in both areas. Bone job, step up all day, treppab. They both know what they did in the evening. Perhaps their friendliness was also due to the many kilometers that they were going through the day, or it was simply the so much praised Nordic friendliness. At any rate, we didn't feel friendly, the sound was rough. Menu The menus were served immediately after our set, and one wanted to know what we wanted to drink. Yeah, but how do I know what this place offers to drink? Could we look in the map first? Well, if it must be. At the same time I asked the lady, but please ask the outside door in the service area, which was at the end of the place, but please close, as it was unlikely to have both the older gentlemen and my lady frothed, and I sat exactly on the train. In response, I didn’t get this to go, as the two service personnel would then “extreme” in this corner. Instead, she would close the roof windows. Said, much improvement didn't bring it to me at least because the stairway was diagonally behind me, and it still moved. I'm not a frost bump now, but in the course of our meal, I had to take over the jacket because it got too cold. Two tables farther behind were two old ladies who took their daily cocktail here. It was too warm again. Whether it's alcohol or anything else, I can't say it was either too warm or too cold. upper guest room overlooking the Trave Genug. In the meantime, we had already opened the beverage side in the map, and that was probably the sign: now knowledge what is in the map. So we at least threw a quick look into the map and ordered as drinks: · 3x 0.2ér Grauer Burgunder for 5.50 € · 1x 0.5ér Benedektiner Hefeweizen Alcohol-free for 4,90 € Extract from the menu Now the lady first disappeared, she was occupied. In the meantime, we were able to tell the dishes. 110 fish dishes and 9 dishes from pot and pan should be sufficient to find the right one for themselves. Prices are very human for this situation and are between 14 and 22 euros. In the meantime, our drinks had also come, and to prevent further stress we ordered our food. We dispensed with an appetizer. As a main dish it should be: · 2x red beech fillet roasted on a bed of fried rose cabbage, pastinakens and carrots, refined with parmesan, plus pumpkin potato mustard for each 16,90 € · 1x dorsch fillet in a bacon fried on a bed of pumpkin, onions, bacon, fresh red beet and white beans, The wine glasses then hit our surprise. I might have expected this in a village in Hinterkleckersdorf, or in the Mitropa der Deutschen Reichsbahn, but not in a restaurant at the Tourihotspot Travemünde. But as the glasses looked, the wine finally also tasted. He was mad and just tasted cheap, so the two gentlemen and my wife agreed. Well. Luckily, we didn't have to stay with this open for a long time, because after a quarter of an hour our plates were in place with the desired dishes. At first glance they looked very appealing, but that was almost. My wife and Walther had picked up the redfish fillet. In the end, there was not much that was at stake with the two. Two filets from the redfish, all seemingly prepared in the frying, because the fat only smells like that. The one fillet of my wife was probably already wandered through this fat bath for the second time, because at the narrow end of the fish it was just crispy and (fur) dry. roasted red beech fillet on a bed of roasted cauliflower, pastinaks and carrots, refined with parmesan That's what I get in the snack bar. The cauliflower made an appetite at least from the sight, because it was wonderfully pale green. No wonder, he was probably only very short in the hot water and then in the pan, because he was so hard that he wanted to flee from the plate when cutting, or if he was eaten all over it, it was necessary to have proper teeth. roasted red beech fillet on a bed of roasted cauliflower, pastinaks and carrots, refined with parmesan In the small cut carrot panes it was all right that these were bite-resistant. Pastaques and carrots kept the scales in the number. The vegetable bed was still sprinkled with some parmesan, finished. The pumpkin potato stampf was placed in a larger bowl where both had to divide. I personally didn't find that nice, because even if Hartwig and Walther can be our fathers, I don't have to eat them out of a bowl. So much was then finally not eaten by this potato pile, because despite that he was quite rough and also small pumpkin pieces were to be seen, he tasted nothing. Roasted on a bed of roasted rose cabbage, pastinaks and carrots, refined with Parmesan, with pumpkin potato pumpkin pumpkin potato pumpkin potato Stampf Opi Hartwig had decided as always for cod. Here he was fried as a cod fillet in the bacon coat. Because you eat fish with a fish knife, the three fish scissors of course also got one. But how nice am I supposed to cut a bacon coat with which the cod was wrapped? • 1x cod fillet in the bacon fried on a bed of pumpkin, onions, bacon, fresh red beet and white beans, with potato crustle After Opi Hartwig was ungratefully juxtaposed on it, I merciful, and went to the service area to pick up a real knife with zigzags. To behold, now Hartwig could finally eat. The cod in the bacon was as he looked certainly also prepared in the frying, because of the fat he had a lot to offer. Not bad may be the idea of making a bed of pumpkin, onions, bacon, fresh red bee and white beans. Of these, there was also plenty under the cod, but after a few bites it already mutated into an undefined red mud. And since the eye is well known. No, that was definitely nix. Only the potato crusts were fried and bite-resistant. I'd rather save you the picture. • 1x cod fillet in the bacon fried on a bed of pumpkin, onions, bacon, fresh red bee and white beans, and potato crustel I was looking forward to the Labskaus after “Seemannsart”. As you know, I often eat this North German specialty and too much like it. The first time, however, Labskaus came to me with a matjesfilet and not only with bismarckhering on the plate. That was new to me, and to be honest, the Matjes wasn't really right. Labskaus according to “Seemannsart” with mirror eggs, with matjesfilet, bismarckhering, red bete, onions and cucumbers The Matjesfilet and Bismarckhering did not come from the fisherman around the corner was also clear in taste and appearance. It was also clear that mirror egg had spent almost too long in the pan. Although the egg yolk was still so liquid, the protein was already too crispy at the edge, solid and dark roasted. The actual Labskaus, the mixture of potatoes, beef and red beet did not deserve this name. Potatoes were plentiful, red beet too little, and the beef hardly came through the typical taste, so even less. The whole trip was dry and crumbling, and more reminiscent of Labskaus from the can, how to buy it at some discounter. This then made the few slices of Red Bete, the few rings of fresh onions and the spice cucumber no longer. That was the worst Labskaus I've ever eaten. Well, that the cook didn't hire a ship, I think the sailors threw him overboard. Labskaus, according to “Seemannsart”, relocates with Matjesfilet, Bismarckhering, Red Bete, Onion and Cucumber, this is supposed to be Labskaus In conversation with the neighboring table, we got that the cook has probably only been working here for a few days, and that is to give a new card as soon as he reworks it. I have the nasty guess that the card is then changed to some simple dishes, because he can't cook really well. He has shown that in all three courts. After a smooth hour in the restaurant we had paid and left more than disappointed the place. Our conclusion: we left four smooth 89,00 € in the restaurant, and we also left it. Neither the ambience nor the service let alone the cooking arts were able to convince us here. And if even the two older gentlemen admit this inconveniently, I did not lie wrong with my assessment: here we will make the next time a big bow."
4.5
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4.5
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City: Luebeck, Hüxterdamm 3, 23552 Lübeck (Innenstadt) , Schleswig-Holstein, Luebeck, Germany
"The Arsien is already a well-known and popular starting point in the really non-alternative sushi landscape of the Lübeck city centre. Here the reputation of the highest quality Japanese and especially sushi offers has been made that the higher price is also worth. Although many creative sushi varieties are more in focus here than an authentic Japanese sushi, the restaurant still offers a high appreciation of product quality (of course especially for fish). In addition, many appreciate the relaxed and relaxed atmosphere that the restaurant has categorized almost more than bar or lounge as a typical sushi restaurant. Cosy evenings among friends or lovers are more accurate than a family event like a running sushi . Another sign of obvious success was in December 2021 the fact that even a branch could be opened. Surprisingly, however, it was not attempted to push back the diverse sushi competition in the Old Town, but rather opened far from the Hot Spot Lübecks in the Southeastern Geniner Straße trade park. This seemed to have been a bit too far from the shot, because it was only reported in the beginning of 2023 that this Arsien-Filiale was closed again. In 2022 there was another innovation regarding the location in the city centre. The premises of the first restaurant in the Mühlenstraße have become too small for popularity, so the owner Arsen took advantage of the possibility resulting from the extensive renovation of the parking lot in Hüxterdamm. Before renovation, this included several rooms that are already used by a large pool. Prominent at the corner in the transition from the Hüxterdamm Bridge to the popular Hüxstraße in July 2022 the opening of this new, large main restaurant, which preceded by closing the original location in the Mühlenstraße. I had already tried the offer in the former main restaurant as a pickup, with a pretty convincing but not excellent impression. Therefore, there was no personal objection to rehearsing the quality offered on the new page to find out if one receives a quality awareness and what innovations to discover. This was also possible directly on site. Outside view with the small terrace. The presentation of the new premises in Hüxterdamm is a first special feature. A type of maxi screen at the entrance should serve as a follower, attract attention and lower the barrier threshold for potential new guests. An outdoor area offers a terrace with a handful of seats, which seems less attractive to me on the large road of the transition from the Hüxterdamm bridge to the Downtown Ring. But even without such an extension, Arsien came out in the original restaurant in Mühlenstraße, which was then suitable for the restaurant-bar fusion concept. The operator reaffirms his feeling and openness for new ways to award and publish his projects that he had previously developed, especially on social media, for his restaurants. The entrance with the receiving table. Also in the forefront, the prominently decorated logo with leaf green should catch the guest with the flamingo and drag into the jungle of the Arsien gastronomy, which he hopefully does not escape again undecided. In front of this is also a beautiful reception table with velvet cover. The dining room with the bar. This taste of the modern design with green and turquoise shades then continues in the large guest room, where you can reach through a door to the right in the reception room. A wing welcomes the guest right on the left side of the entrance and makes it clear again that there are not going “cheap”. The fully glazed outer facade ensures a natural flood of the entire room with daylight. In the middle hanging plants emphasize the mentioned green thumbs of the interior. The ambience follows the style already established in the small, now closed second restaurant in Geniner Commercial Park. These include the large bar with the greenish slate of the counter and the copper-colored back, which here, besides the beverage mix area, also represents a partial kitchen with sushi preparation show. Go to the basement to the toilets. On the left side of the reception table you come through a staircase to the lower area, again stylishly equipped with jungle ape. The toilets here are therefore obviously not accessible. The entire plant is definitely a eye-catcher, but at the same time not too overloaded or kitschig. You feel like in your own cosmos and experience a welcome and welcoming atmosphere. When I visited the restaurant in the early evening, there were a handful of staff at the bar/shower and two young ladies and a young gentleman in the guest room at the Werkeln. The greeting was immediately and openly friendly, with a table being offered to me as a spontaneous solo guest. On the square the menu also followed a glass of water that went to the house with a cucumber disc, as well as a welcome first refreshment. For the communication of my choice of food, my initiative was necessary, because the young ladies were too busy with their private conversation. In the further course, however, their attention concentrated again with increasing guest appearance, so I did not have to draw attention to me in addition to paying. Even before, there was no question of satisfaction. Later, the owner Arsen could see the bar and the guest room, but I had no contact with him. Rather, I was pleased with the openness of the chefs in Sushi Victorian, who would like to answer a question about the food I tasted. Fortunately, the menu has been significantly expanded at this new main location, such as the size and equipment of the rooms, and now offers a welcome change with numerous new dishes. Here I have to say a little negative that the handling of the clip with a rubber band was less liked because in it also several loose leaves of the wine card and an additional card printed in a different format seemed chaotic as structured and clear for me. The Sushi classics from Sashimi to Nigiri, small Maki to the mentioned creative roles are of course also represented here. The Sushi-Burger, already established in the Mühlenstraße, is now available in many more variants, from Tuna, Teriyaki Chicken to vegan Tofu variants. But different salad and sushi bowl creations, as well as for my personal pleasure, ramen soups, also belong together. Personally, I stayed with the ramen, which I had already tried at the two previously known contact points in the city center of Lübeck and had already introduced here. Although the commandments were not bad there, both locals still let me look for ramen optimism, where there is nothing to blame me personally. Therefore, it was not a serious decision for me to order the chicken soup for 17 €. My expectations were very positive, as this new main restaurant wants to boast with its quality standards, which only advertises the price level. Of course, a ramen soup would benefit as well as sushi and nigiri. In addition to the mentioned chicken soup, a version with tofu would have been available for €16 and a shrimp variant for €18. chicken soup’. A beautifully perforated piece of chicken breast was surrounded by one of the typical soy sauce passage “Ramen Eggs”, as well as some Pak Choi, carrot strips, rage onions and fresh green wild bread. The use with the obligatory elongated noodles is still suitable under the chicken. The first spoon of the already well-proclaimed Miso brothers has made me some disappointment, because despite the really beautiful, light haze, he initially did not spread as a deep Umami pleasure on the palate. Unfortunately, this was not due to the variants I tried out in other Lübeck restaurants. The first bites of noodles and chickens were then positive. The former had a beautiful consistency and interesting hearty aroma, as if they had robbed it from the inherently weaker brew. Even without broth, the poultry was not dust-dry matter. On the photo you already see the unusually brownish skin of the chicken. My tongue confirmed that this was probably not boiled in the soup without pretreatment, because a surprising soya cure strengthened its fleshiness. This stood tastefully in coordination with the optimally prepared ramenei, that due to its marinization likewise has such a brownish coloration of the outer protein. In the above conversation with the chefs on the open sushi counter, they told me the question of presumed marinization. A really nicely chosen preparation step that actually gave this ramen soup a speciality I didn't know yet. The freshness and tackiness of the vegetabil components also confirmed me on the palate. After the first spoon of the Miso I feared a lack of concern, the interplay of all components finally turned out to be delicious, with the marinated chicken and egg, especially a Japanese cordiity that could protrude from the level of Lübeck that I tasted. In the end, I liked to sneak out the last drops of broth. This conclusion follows from all these first impressions: Its good feeling for a relaxed and at the same time noble atmosphere, the owner has definitely proven himself again in his new main restaurant. The very extravagant institution catches the guest and remains positive in memory even if everything is more than grounded (what it wants). The service of the employees present remains positive in my mind as a whole, as the initially feared lack of attention ultimately unconfirmed and outweighs with kindness. Not least the chicken soup I made was the most beautiful positive surprise. The kitchen team showed me that the interaction of all components is the taste experience. Initially, a still weakly acting Miso experienced surprising gains through the other main components of the deployment and thus gave me a clear leader in my personal Lübecker-Ramen ranking. €17 was therefore not covered. Also in the new larger rooms, the “Arsia” shows that its appearance and price structure, which is trimmed at a noble level, is not an absolute air number. If this also happens with the rest of the menu as with the ramen soup, it will remain the top quality recommendation in the city center regarding the Japanese cuisine."
4.1
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4.1
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City: Luebeck, Moenkhofer Weg 42, 23562, Luebeck, Germany
"Directly in the times of the Corona crisis, the “Mani in Pasta” with a new opening in the St. Jürgen district initially tried, of course, only as a take-away with an extension of the local gastro offer to an authentic Italian cuisine. This attempt has not yet been successful, but it has also been possible to save yourself by the deep Corona winter 20/21 and also expand its offer with a delivery service. So for me it was high time to make myself an image of the quality offered here. Look at the counter. Interior with a small seat. In the rooms of the Mani in Pasta, there have often been the owner of changing bakeries. Accordingly, the room design and the space offer are also significantly limited compared to a classic restaurant. The counter remained of course and today serves primarily as a cashier or Pick-up station for the Take Away business. At the same time, however, it has also been decided to completely dedicate the remaining interior to the above mentioned delivery service business and thus make it a separate “pizza factory” so that the gastronomic area is completely limited to the outside seat. Outside view. With the stones designed in the colours of the Italian flag, I find it definitely good to distinguish them from the rest of the sidewalk. It gives guests a little more rest from the normal passer-by stream and at the same time truly serves as a eye-catcher. This in winter should not be possible on site or only for the really hard-boiled, which also does not deter winter temperatures shows that the take-away and the delivery service could well build up a good foothold, that already in the Corona-Lockdown proved so well that one makes it the main concept. On the day of my visit, this great March weather would definitely have been enough for the outdoors. Nevertheless, I was able to stay on a small wall table with bar stools for my short arrival this early evening in the warmer inner area, which was completely enough for me. 3 employees were on site at this time. I ordered directly at the Tresen, where an older lady welcomed me in German. She also took over the communication with the two, apparently, owners who were full blood Italians. The warm season is also served in the square on the open-air seat, but as mentioned this time I was not necessary. Despite a noticeably tight pace and ordering in the delivery service and take-away, the lady mentioned acted organized and gave me their attention. In the further course, she was also interested in small talk with her colleagues. The team secured a very big advantage through its openness and spontaneity, which it met with regard to my special desire to change a food, which I will explain in more detail below. An Italian-emotional hospitality that was not a uniform show, but just honest. The menu is divided in the Mani in Pasta as follows. The focus here is actually less on what we would understand as a pasta, but on what can be made of the literal translation of this word dough in the oven. A huge selection of pizza, pinsa, foccacia, freselle or also puccia will satisfy every friend of this kind of Italian dishes his favorite desire. Nevertheless, the main dishes can also be used to choose pasta dishes and lasagna versions. Despite this very clear core competence, I chose a dish from the field of appetizers, which, in addition to typical anti-pasti, also contains salads. I was very pleased that I was given an extra wish for the Insalata di Tacchino, a great service that I had already mentioned in the section on the previous one. Originally, this salad variant consists of leaf salads, red onions, tomatoes and olives in a honey-senf dressing from the so frequently encountered but equally painless turkey strips. However, if I have been with the “authentic” Italian, I would like to taste something special from the cuisine of this country. The South Tyrolean bacon, which came as a covering for some dough dishes, is my greatest interest. And in fact, the team liked to fulfill this individual idea and thus prepared the salad as “Insalata di Speck Alto Adige” in the small portion for € 6.4 as follows. Despite the above-mentioned, unfortunate delivery business for the early evening, I didn't have to wait 10 minutes. “Insalata di Tacchino”: from mixed leaf salads, red onions, tomatoes, on my request South Tyrolean bacon instead of turkey strips and olives in a honey-senf dressing; small portion. Suitable for mixing in a small bowl lay on a bed of crisp iceberg salad cuts of radicchio, carrots, cucumber and tomatoes. In between, the annon-clad olives found space as well as red onion pieces and ruccola. The honey-senf dressing was already draped in a suitable amount, so that the true crowning in the form of 5 slices of the South Tyrolean Speck could be the crowning completely undisturbed. And he was tasteful for me too. This unique, salty Umami put the hoped kick on the already good base of the salad. Its components were all fresh and crisp and prepared so cheerful “nabber fun”. The honey-senf dressing was also positively attentive to itself. It was built on a creamy, yogurt-like basis, leaving an acid but not missing. Aromatic mustard, also visible as coarse grains, was clearly noticeable and brought into good balance with honey sweets. Truly a dressing that raises the salad and yet so discreet that the highlight of the South Tyrolean bacon has never been displaced for me. A few thin slices of Foccacia showed a great pore and thus fluffiness. They would have accompanied the salad perfectly if they had been a bit warm. But that was anyway an addition that I didn't expect and did no break at all to the great overall impression of this little appetizer. Their order has been fully rewarded for me, as you will notice. The 6,4€, which, despite the change to the original variant, remained the same with turkey in the South Tyrolean bacon, I liked to increase with tips. The “Mani in Pasta” left a positive impression at this truly short and small premiere. The kindness and great openness secure a high score for me at the service. The ambience in the mentioned minimal interior area is of course barely valueable, but nevertheless came over worth and the design of the exterior seat is also refreshingly different. Finally, this little salad appetizer of the short visit already filled me with all that I had hoped for. A fresh base with aromatic dressing wore my desired product highlight of the South Tyrolean Speck simply super and justified its price. I don't think it's wrong that Italian new openings usually don't give me an equal chance, but it's too often the case that you meet a "handling kitchen" that is purely for the purpose of winning. However, the “Mani in Pasta” makes a pleasant difference with its offer and has now also witnessed the first personal tryout for me that it actually represents an enrichment of the local culinary selection."
4.6
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4.6
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City: Luebeck, Marienkirchhof 2-3, 23552, Luebeck, Germany
"Unfortunately the main part of my meal (the soße.) I got dry for 23€. the restaurant pushes the debt on a supplierando, there is of course no one to reach and I had to cook my own sose for over 100€ miess service."
3.9
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3.9
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City: Luebeck, 19 Im Gleisdreieck, Lübeck I-, Deutschland, 23566, Luebeck, Germany
"Food is awesome but for drinks take alot to get helped"
4
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4
Menu
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City: Luebeck, Mühlenweg 4, 23568 Lübeck, Luebeck, Germany
"Super Location. Super Scholle. Super Bratkartoffeln."
Cucumber
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