Juice Restaurants in Luebeck
The best places in Luebeck to eat Juice. 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 Juice or dine out.
4.5
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4.5
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City: Luebeck, Königstraße 41 (at Dr.-Julius-Leber-Straße), Luebeck, Germany, 23552
"Good taste, but unfortunately the vegetarian Lamacun are stored next to the meat Lamacun (they overlap each other). So you cannot be sure whether it contains meat or not. It was too late."
4.5
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4.5
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City: Luebeck, Koberg 13-15, 23552 Lübeck (Innenstadt) , Schleswig-Holstein, Luebeck, Germany
"At the beginning of 2023, the Lübecker Altstadt once again enjoyed my culinary discovery spirit with a new opening. However, when I read the name The Delicious, it came to me from my excursions to the dependence of the Hanseatic city on the Baltic Sea coast, the famous Travemünde. For a long time, that place has made a good name as a secret tip of local gastronomy, which is not located directly on the tourist mile along the coastline. I also went back to the then very small bistro between the railway station and the beach and could do my positive impressions here as a small report. Already in the beginning of 2022 there was news from the delicious. These concerned a significant increase in the interior offer due to a move in the open spaces at the Atlantic Hotel, which means that the restaurant is now also located on the usual stream of tourists. This move seems not to have caused any damage to the claim. On the contrary, it enabled operators even in times of inflation to increase even further. In November 2022, it was proud to announce that the majority of the Lübeck population in the real core city at Trave would like to convince themselves of its offer and settle for this purpose at Koberg Platz. The Deliciousness in Lübeck's Old Town fills here in the neighborhood of one of the iconic 7 towers of the Hanseatic City, in this case the St. Jakobi Church, the premises of a former Italian restaurant at Hotel Ko15. Although the menu does not differ from that of the Travemünder Stammlokal in its basic festivals, I wanted to explore whether the grounded, but nevertheless handcrafted, good quality in terms of North German classics can also be maintained here. This would certainly provide the owners with a good credit for the many visitors of the old town and the residents here. ; outside view with the terrace. A great advantage over the Travemünder Restaurant is the terrace separated from the large Koberg square, which allows guests to enjoy privacy with a comprehensive view from the Holy Spirit Hospital via the Jakobi Church. Entrance area with small stairs. After entry, unfortunately, a handful of steps have to be taken, to which at least no obvious alternative for persons affected by mobility seems to exist. But it is welcomed by many flowerpots and a wall painting. Guest room with reception table and bar. Paintings cut the walls. The interior in the old brick house has some parallels to the traditional restaurant, which in Travemünde is also funny in a hotel building. Already mentioned wall paintings also decorate the pure white walls of the guest room and appear to show Parisian bistro atmosphere, which should also be set up here with the guests. In addition to a reception table on the right-hand side of the entrance, a bar, even with a small roof, visually mounted on the opposite side, forms the main element next to the numerous two tables. These are, fitting to the floor, held in black. A connection to the white wall basic color and the white curtains in a successful way each forms a bright table runner. Interior with artificial fireplace. Flowers on the tables additionally loosen up the ambience, while an artificial fireplace adds something eagle. According to the restaurant details, up to 40 people have room in the “Costa”. It is also possible to use a séparée that was still closed at this lunchtime, but is furnished in a similar style with another fireplace. The Séparée. On the chairs with leather it was easy to sit during the short time of my visit, which should certainly continue over a longer period than pleasant. All in all, I can only add good things about the design and quality of the interior, which may possibly lead to lack of accessibility outside. While in Travemünde, among other things, the owner couple liked to be personally served, these tasks were put into the hands of an independent crew in the new second restaurant. This day a young man and a woman took care of the service at the guest. Already at the first contact after my entry with the question whether a place would be free for my spontaneous arrival, the Lord met me kindly and openly. The young woman later served my desired food in the same friendly way. In the meantime, both asked attentively about my satisfaction. I could also observe how tables were thoroughly cleaned and re-covered. The service performance was therefore positive in terms of quality. As already mentioned at the outset, the menu is a 1:1 copy of the offer from the Travemünder Restaurant. This is also absolutely understandable, but one wants to offer its concept of the North German classics and grounded dishes in conjunction with a widespread Burger offer here as well. This has already worked in the regular restaurant and should therefore also offer great success for this restart. While the North German Sauerfleisch was still my choice during my first visit to Travemünde, I wanted to devote myself to another well-known classic of Schleswig Holstein cuisine, because with his Labskaus, every restaurant in this area that is oriented towards the ground must be measured. Announced with a garrison of “Danish” cucumbers and fried eggs, there was a price of €6.9 to beech. About 15 minutes after my order, I was able to look forward to the blurred plate image. “Housemade Labskaus to meet served with Danish cucumbers and a mirror egg”. To fried eggs and cucumbers, which were the typical acidic representatives in the cut for Danish hot dogs, some Lollo Rosso, as well as Rotkrautsalat with a creamy dressing, were suffocated. The latter was a French dressing, suitable for the French ambience, in a well-known quality, where I can't say whether it comes fresh from the tube or from my own kitchen. Notwithstanding this, the herbal addition was qualitatively good and thus gave the dish a welcome acidic freshness. Under the immaculately fried fried eggs, in which the still vigilant egg yolk shined visually, the Labskaus “Brei” was often hidden as “unsightly” titulated. The “norddeutsche Ragout” was released. This still hot steaming and strongly colored ragout by red bete juice had to hide. The fleshiness of the here used, still pleasantly granular minced meat came to bear. But even the small potato slices could not show themselves tastefully with a tasteful consistency, as well as small cheered pieces of garned red bete. The ratio of the classical components of the “north German ragout” was really good for my feeling. In the end, this probable portion offered exactly what I expect from a fresh homemade Labskaus without wanting to surprise with any twist. As the service owner confirmed to me, the herring as Matjes is of course also part of the large main food serving, which was obviously omitted with this appetizer portion (which is only to halve it for this purpose, I also felt more like waste. In conclusion, I would like to summarize my thoughts on the Delicious at Koberg in Lübeck's Old Town. The atmosphere in the restaurant is already positively reflected by the Parisian Bistro atmosphere with the large but not excessive wall paintings. Due to the recent opening, there is no shortage of the quality and novelty of the furniture, so that a full score is justified here. The employees were also able to provide a good atmosphere in the service. Both united kindness, attention and thoroughness as you wish. Finally, the culinary part left a positive impression with the Labskaus, which I have made. The optical freshness was confirmed on the tongue as well as the typical taste hoped with its combination of warm cordiness, light sweetness and suitable acidity. The 6.9 € called for this portion were therefore chosen more than fair, especially with regard to the quality, but also the size of the portion and were thus gladly increased with tipping. As numerous as at the Travemünder Promenade, the amount of usual Touri reception restaurants in the Lübecker Altstadt is fortunately not currently. That's why The Delicious in the Coastal District was a particularly recommended alternative for grounded cuisine with quality and conned kitchen crafts. Nevertheless, after this first visit, I would also like to express the new dependence in the core city a recommendation, as positive impressions remain in all areas of gastronomy. Here you will certainly not be flashed, but still with absolutely satisfied mind and belly you will not regret the return."
3.8
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3.8
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City: Luebeck, Lindenplatz 14, 23558 Lübeck (St. Lorenz Süd) , Schleswig-Holstein, Luebeck, Germany
"Just as long as this small cottage already exists directly at the Doppenbrücke am Lindenplatz, closures, new openings and redesigns also frequently changed here. There is hardly any better place for such a snack than here in the direct connection between the main station and the Holstentor or Downtown. This ensures both a large, constant stream of tourists, but also commuters, which are equally common with appetite or appetite. Hunger is blessed. There many such a snack probably leads to a short stop for the fast meal in between. To benefit from this situation, many names and food offers have been tried here in the past. From fish rolls to a barbecue, to a split of small cottages in fish and meat snacks. After long vacancy, an offer focused on the offer of the sea has now again been found here. However, the name fish concept is supposed to show that it is not just the well-known fish rolls. In addition to these, there is also an offer for friends of the usual meaty snacks, but also for those with enough hunger for a dish. The entire kiosk range. The facility and equipment are presented positively at the beginning. This is, fortunately, far from a cheap snack that comes with many wear marks. The black-coated small building offers, of course, a free area next to it for the tasting of the selected foods, which provides protection from the old-famous Schietweetter by a large pavilion. The pavilion. Here you will find both 3 standing tables and 6 simple sitting areas, the quality of which made a good and clean impression for a snack. A few flowers of dowels at the Pallisaden border take some of the usual snack sterility. The view of the large roundabout and the steady engine noise scene does not refine the atmosphere in this outdoor area, but hardly anyone is planning an inviting meal or business meeting in such a fish snack. However, I must say that the quite bass-strong music from the system of this soundtrack was also not positive. ; In addition, one has found room for a fully enclosed guest room, even if it was not used in the current warm season and was therefore not prepared. In this, a few seats around a walking bank and a table offer enough comfort and tranquility from the busy traffic at the Lindenplatz roundabout, which is also sufficient for a standing dish as the main meal. Even for some relaxation with a picture and seeming accessories you have found space. The service can, as is often the case with a snack, of course, only be assessed to a limited extent, but the guest is contact only with the ordering and handing over of the dishes at the sink. On the day of my visit, two young gentlemen took care of this task. Welcome, ordering and serving of my choice were made with normal kindness and also looseness, but otherwise communication did not rise to a level clearly above the usual snack level. It should be noted that the order was placed after completion. A solid service in the good midfield. As already mentioned, the small menu of the fish concept is divided into three. Menu July 2022 But also here you are limited not only to the baking fish, matjes, bismark and bratherings that can be found everywhere, but also with a baked fish avocado combination or even Bruscetta variant, as well as a baked fish burger offers a pleasant variety. In addition, it is also possible to add classic Remoulade or Knobisauce or an Avocado Aioli according to its own gusto. In the second part, as mentioned, the offer is extended by dish dishes, which always include the currently available fish with salad dressing and roast potatoes or potato salad. Part 3 is then aimed at snack classics of the carnivore category with hamburger, curry sausage, hot dog and bratwurst. For me, to try out the quality of the snack offered here, it should of course be something more unusual, with the Bruscetta interpretation of the baked bread rolls most interested me. For 7.0€, this was after approx. 5 10 minutes to my place. So it has already been positive to note that the dishes are prepared for order and are not prepared for a long time. Backfisch Bruscetta in Sesam Burgerbrötchen with classic remoulade, tomatoes, rocket and balsamico cream. First, I was surprised by the portion size, handy served in the plate. This justified the higher than usual price of 7.0 € once. Bruscetta therefore did not refer to the baked goods used, which I could have imagined in the baked fish on baguette slices. Nevertheless, the Sesam Burger Brötchen chosen here was already convinced with fresh volatility and still light crunchy. This quality was also the fried sea dweller (as almost always here a sea salmon with juice and remarkably chessful breakdown in good proportion in nothing. The classical baked fish craftsmanship is therefore definitely dominated here and with the fresh preparation makes itself a preferred choice in the area of fish snacks. So what was the Bruscetta hit? Backfisch Bruscetta in Sesam Burgerbrötchen with classic remoulade, tomatoes, rocket and balsamico cream. This was probably only shown in the exchange of the mostly experienced onion salad supplement by tomato and rocket. Something to sprinkle also stimulated that, of course, it had to be the well-known Balsamico cream in this “Mediterranean” cuisine. In the case of the Remoulade, one has also remained with the usual classic without, for example, Mediterranean herbs. This was again well and appealingly dosed in this classic sense. So definitely a baked fish rolls above the widths of snack quality, but as “Bruscetta variant” not additionally exciting. I would therefore be well-assessed by the performance offered and, of course, measured at the request of a snack. The establishment and presentation makes a quite inviting impression for a snack. In addition, I also received the balanced offer of old-proven snacks classics, but also in a slight modification and even correct dish dishes as a cleverly selected combination, which had also attracted me here. Even if the guest contact would have liked to have a little more than the usually more distant level of a quick snack, the employees did not convey a negative mood. Culinaryly my “Backfisch Bruscetta” entered this front midfield. The price of €7 was justified both by portion size, freshness and quality of the classic components. But it was not possible to achieve a gain by the “Bruscetta Interpretation”. However, as a tourist as well as a local, one does not make anything wrong for me if one prefers the “Fish Concept” for a rest in the Stadttrubel other snacks."
3
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3
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City: Luebeck, Schmiedestraße 5, 23552 Lübeck (Innenstadt) , Schleswig-Holstein, Luebeck, Germany
"For a long time, the gastronomy of the Lübeck old town has come to the funnel waffles in the area of fast kitchen. I had already reported about the little waffle house. In January 2019, I visited another small restaurant with a focus on the speciality baked in the iron, which I would like to report in a short way. Outside view. In the immediate vicinity of the urban swimming pool, the “Magic wafer” not only supplies the hungry swimmers to refill their carbohydrate storage. The offer includes naturally mainly sweet waffle variants. According to a modular principle, it is possible to apply its waffles with various fruits, candy and sauce. So it's a very simple thing that you can't have high culinary demands or creativity. Especially for children this is probably the sweet paradise; the establishment is expedient and simple, but quite clean. With a real restaurant for long-term stays, you can't compare this place anyway, because you'll probably only get a shorter time for a snack. The service included only order assignment, payment and food transfer at the counter. Again, due to the size and concept of the restaurant, it is also not a direct comparison to a larger restaurant. Nevertheless, the employees made a friendly and audience-adjusted easy impression, which, however, was partly mixed with light planning/chaas (although the place was only half filled at my time of visit. Since the many sweet variants do not meet my personal preferences, I am consciously in the colder months here. In this season, the offer also includes more hearty variants with “potato wafer”, which are regularly combined with various hearty documents. At the time of my visit, the wafer was served with beef ham, cherry tomatoes, rocket and balsamico sauce and cost 5.5€. Potato wafer with beef ham, cherry tomatoes, rocket and balsamico sauce, The waffle in itself sprinkled a perceptible potato aroma. It was still warm due to the fresh preparation, but, of course, not as fluffy as a normal Belgian waffle due to the potato paste, which was probably not expected otherwise. On the other hand, her juice was not lacking. As in the light of the price, cattle ham were most likely convenience goods, which were also purchased in the nearby supermarket. You can't really talk about an aroma. The rocket leaves were still fresh. A bit of taste for combination with the price of 5.5€, the portion size was just and thanks to the good quality ground waffle, I also felt hardly any pain in culinary terms to pay for this Zeche. Although this was definitely not a culinary enrichment, I left the place with satisfied hunger/appetite. So I would briefly summarize my impression of the Magic Waffle as follows: The small price will not be paid here with great regret, but you can also save the money for more culinary excursions. ;"
4.5
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4.5
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City: Luebeck, Fleischhauerstraße 41, 23552 Lübeck (Innenstadt) , Schleswig-Holstein, Luebeck, Germany
"In August 2022, the paradox between the name and the associated gastronomy in the Fleischhauerstraße won another example. According to the local niche and peas already visited by me and also provided with reports, another gastronomic starting point has been set up in the number 41 with the V27 Home of Wheat, in which animal products are completely dispensed with. The 27 cannot be traced back to the house number and remains on the official web presence with unexplained background. It is more important, however, to mention once again that it is not here, in anticipation of cannabis legalization, about the well-known weed, but instead about a means of enjoyment, that since human thoughts could not be more basic: the grain. This focus on the name of the company and the V send the message together: Here the guest expects pure vegan food. Thus, for the assessment, the categories of the gastronomic start-up scene of the youngest generation of founders should be re-entered and not in those of the more or more restaurant quality designed for the evening business. That is why my report is also based on a short first visit to a late afternoon in November. Outside view. As with so many small locals in the Fleischhauerstraße, the exterior of the V27 also dominates a large window window, over which the emblem of the Bistros thrones and through the passing, potential guests can take a first look into the interior. At the same time, the entrance, which is located laterally around the corner from the window, is flooded with natural daylight in the front area. Interior view with view to the window. The rest of the single guest room moving backwards is then illuminated in the form of two ceiling lamps strands in light color and intensity that is well chosen according to my feeling. For the evening hours, however, there are also modern ceiling lamps for the area on the shop window. In contrast to this, I feel the large high-edge screen rather disturbing, as it is constantly looking at one with its bright white LED light when you sit towards the counter, which forms the head of the guest room. Of course, this is modern and allows a direct look at the offer, but it clearly motivates me to turn the back of this side of the room. Interior view with view to the counter. In addition, the interior is shown in a typically modernly reduced and geometrically structured form with less decoration. Gray wall color combined with the bright wood of parquet, tables and counters create a successful contrast for the colouring of the guest room. Seat offers 4 four tables, as well as an elongated bench at the shop window. The chairs provide good seating comfort with their upholstery and definitely have a quality above that of a quick snack. The atmosphere is slightly loosened with some plant pots. Of course, the place on the flanier mile of the Fleischhauerstraße is also used for two tables under the open sky. The whole ambience thus fits to such a young Gastro re-establishment in the alternative area and has succeeded for me with regard to the bistro character, the bright large screen excluded. At the time of my stay, a young man took care of guests and food preparation in V27, but this afternoon was limited to me. Already the contact with the welcome revealed to me that he is probably one of the owners, because with enthusiasm he explained the food offer to me and also explained the options very friendly, communicative and openly. I immediately felt welcome and relaxed. The order runs over the counter, in which one can also convince oneself of the freshness of the ingredients, which was also full for my eye. Then my food was served at the table. The good Ersteindruck also confirmed in the further course in which the Lord himself asked for my satisfaction and very much liked to explain to me all my curious questions about this oriental cuisine that I had eaten for the first time. In the sense of a bistro service, this was a great achievement that deserves nothing other than full points. Those who, in the hope of wheat based dough specialties, come here in line with the Italian cuisine or the art of the German baker's craft, are likely to be quickly disappointed when looking at the short food offer. Here the wheat should not be the saturation supplement, but instead take over the main ingredient role of meat or fish. The menu is always written by a spiced wheat paste, which is intended to be brought closer to the guest and tasty in 4 different forms. As the young gentleman who leads the shop at this time explained to me, it is basically the well-known “cig juices” that are known with their typical shape (are shaped by closing a fist) and which is also already obtained in a vegan variant from pure bulguhr paste in Turkish oriental guest roses. The operator wanted to wrap this tradition into a more modern wall. Of course, the Poke Bowl Trend does not stop here, and is thus offered as a Wheat Bowl, with a Seitan product as Veggie Döner Kebab being added here as well. Another variant is the rolls in which the wheat can now also come as a filled bread. Of course, you can also make these rolls together with the Seitan Döner Kebabs a vegan sausage. In Bowl and Rolls, the guest can assemble a supplement of 4 toppings and a sauce itself, which range from iceberg salad to chickpeas to olives, hummus, olive paste and pomegranate sauce. The Wheat Sushi actually resembles the roll, because in principle, filled dough screws are served, which are probably rolled with a sushi mat. In addition to the spiced wheat paste, an eggplant paste for the sushi was processed. The accompaniment in the form of iceberg salad, rocket, fresh mint and tomato together with garlic sauce and pomegranate syrup should provide an oriental touch. In the case of the three variants already mentioned, the price ranges from 7.5 to 9.5 € and thus underlines the direction of the gastronomic offer, which is rather designed for snacks, a light lunch or just a companion to the cocktail meeting. Without wheat, there is also a classic Coleslaw as a herb salad with carrots in a cream sauce that you could order extra. Well based on the well-known form of Falafel, Wheat Balls can also be ordered from 3 to 15 pieces along with a vegetabil accompaniment with iceberg salad, rocket, onions and tomatoes. These woke the greatest interest with me, so I ordered 6 pieces for 6 €. In addition, one has the choice of a neutral or garlic-flavoured dressing based on soy, of which I chose the latter. I also followed the recommendation of the operator to choose a pomegranate syrup. After less than 10 minutes I was able to enjoy this freshly prepared snack before me. Wheat Balls seasoned Bulgurg paste in ball shape with salad, sauces and bread. As an addition, 4 corners of a bottle bread were served that convinced me with its warmth, juice and at the same time somewhat crispy edge of its freshness and quality. But now to the main thing: the “Wheat Balls” and their accompaniment. I liked these with their consistency, which on the one hand was so strong that they did not break up and had something to chew, but in the mouth they developed into a beautiful, filling creaminess. In combination with the consistently crunchy salad and vegetables, this caused a round mouth feeling. To my positive surprise, this impression was not reflected in anything. 3 “main branches” that had a good balance with each other: acidity, sweetness and spice. Thanks to the explanations of the friendly operator, they could also be clearly assigned. Thus, the pomegranate syrup, due to its concentration, provided more for the acidic and refreshing part to which the also aromatic garlic soy dressing creaminess added. Sweet and spice then lay in the balls, whose binding, by the way, stems from the intensive kneading of the garden of Bulgur and thereby the working out of the starch, which become even more juicy with tomato paste. The latter, together with even starch, ensures the sweet portion which, by adding all-hand oriental spices, receives an invigorating but not sharp character. The idea behind this compilation and preparation went up and surprised and pleased me at the same time. In summary, I left the V27 on the Fleischhauerstraße with the following conclusions. The ambience clearly fits into the design preferences of young Gastro Start Ups and is thus characterized by clear structures and little decoration, which always seems to me something like a Renaissance of the Bauhaus School. This creates a new and modern atmosphere in which you feel good and fast, but you do not get in your spell. with the large screen also has a small defect for me and is therefore made more for the shorter stay. Also in the service sector, the young owner, with his relaxed and friendly way, and in particular with his lived joy in his concept and communication, ensured a completely positive impression. As a great positive surprise, the V27 was also distinguished with its own interpretation in the implementation of vegan cuisine in an oriental direction. The processing of the cigar juices Bulgur paste was my pleasure in the Wheat Ball shape I tried out both in taste and consistency. The accompanying vegetables and foliage, bread and dressing/seeding with freshness and quality also played an important role. Even though it was only a temporary dish in terms of quantity, this quality justified the price of € 6 completely. So, after the niche as good and the pea remained less recommended to me, I would actually classify the V27 Home of Wheat as my favorite in terms of the vegetable gastro offer on the Fleischhauerstraße and also in the entire Lübeck city centre and absolutely recommend to everyone who has the pleasure of fresh and handmade oriental wort in a more modern form and wants to try out."
4.5
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4.5
Menu
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City: Luebeck, Königstraße 46A, 23552 Lübeck (Innenstadt) , Schleswig-Holstein, Luebeck, Germany
"Like all of the competitors living in larger places, I could, of course, report regularly from Lübeck about the next new opening or closing of a Kebab snack or bistro. In this series, the “ALzaim” in the Royal Street of Lübeck's Old Town recently arrived in February and moved from a northwestern district. Outside view. A short look at the typical grill counter and the food curtain during a walk made my culinary discoverer spirit look up, however, there was not the presumed Turkish Döner Fast Food combination, but rather an Arab barbecue kitchen. Kibbeh, Taboule and Hummus among the appetizers and, above all, Shawarma in the calf and chicken variants wanted me to walk twice over the culinary path in central and southern Lübeck. Especially the last-named Arab spine version, with a view to the rotating meat cylinder, which looks clearly different from the usual Döner-Kebab, encouraged me to spontaneously repeat the further footpath than the next “dönerladen” for a take-away. Since this has turned out to be a completely positive surprise and outstanding Döner-Alternative, I now wanted to spontaneously report about my newly won tasteful impressions and to help the “ALzaim” a deserved first appearance. Interior. My impression of the ambience is therefore, of course, limited to what I could see during the shorter waiting period when preparing my take in this bistro. In this category, it is not really possible to find a great positive or something negative, because the furniture appeared, as with a recent reopening, but at the same time the guest room also missed any decoration. The mandatory flat screen television of such etablissements was not missing here, but it was thanks to the fact that pop music or Telenovelas were not in the foreground. Fully upholstered benches and chairs probably provide pleasant comfort. Also with regard to cleanliness, I did not notice any big, obvious carvings. Of course, I can only conclude at the service the impression that my conversation with the staff to be prepared left behind the counter. This is why it is positive, as the nice young man opens up to me and liked to answer my questions about the Shawarma, which naturally made my culinary curiosity sprinkled from me again. The counter area with the Shawarma shoots. The sight of the darker calf lamb-meat shoot on the left and the brighter chicken shoot on the right already visually indicates differences to the Döner-Kebab. Remembers and bores the calf lamb variant in its homogeneous form and colour, however, too often more of sausage meat than pure meat, yet even a chicken tine hardly shows the clear stratification of the light meat layers. In fact, the shawarma rotating here is more about the Yaprak variant of the Döner-Kebab, which is also characterized by a high, pure muscle meat content and has long been sought in such a fresh form in vain in the Lübeck city area. In addition, the Shawarma also has a spicy marinade, which, with e.g. cumin and cardamon, is still deeper in the Arab aroma room. In front of the meat skewers, the vegetable rail with okra, pink marinated beet and fresh parsley variants are also available, which clearly differs from the onion-coal-salt triangle of the Turkish Döner-Bistros. So for me it should be the calf-lamb-shawarma in a variant similar to the drizzle as a role in the thin dough-flake. With 7 € for the big version, you can be found in the Lübecker „Döner-Index“ (L-DIX, not to be confused with the insignificant L-DAX in Frankfurt ;-P) even slightly below the level for “Big Dürüms”. Also amazed at my order was the fact that only the question of sharp addition (which I denied) came here, the usual “with everything: onion, salad?” and “ sauce?” but remained. The sensuality of this seemingly clearly defined compilation, however, became completely clear to me in the process of comprehension. calf-lame-shawarma roll in the maxi size. I apologize first for not being able to give you a picture of the role-internal life, as we said this short report was not planned at all. In this case, this dough shell, which had been rolled in a stable shape, had a slightly crispy dough shell even at home. First, the main actor of the calf was enthusiastic not only with his quantitative fullness, but also with a delicate and gentle chewing feeling and with his juice. Even in the mentioned exchange with the employee at the counter, one could clearly see how a still juicy pink shiny inner layer was waiting under the dark-grilled outer flesh, which, fortunately, also proved to be the content of my role. Similarly, the Far Eastern spices also markedly stimulated the taste buds a little more than any calf-döner I have eaten. It is also worth mentioning here that a noticeable acidity, which has never been so clear to me in the Döner so far, but also expanded the spectrum of the Shawarma flavor as well. The next clear difference was found in the sauce where I was not asked before the cocktail/bone/herbal question. Classically, the well-known Sesam-Tahini made the creamy part in the Shawarma and could not have been chosen more perfectly. The high oil content buffered the acid mentioned and, above all, the nutty character expanded the flavor spectrum once again compared to the döner fragrance. Rounding this already tastefully found for me over “Fast Food” in order to go many times through the equally solid parsley, salt cucumber (both never encountered in the döner) and otherwise only a little onion for sharpness and tomato for juice and volume. I would never have thought that the “ALzaim” with its “Kalb lamb-shawarma-roll” shows me so unholy, which is still so possible in terms of “meat in bread”. I will take the longer walk to the city centre again with joy the closer “Döner-Imbissen” if it is again time for this “Comfort-Food” to take away. Therefore, according to the requirements, there are clearly full points in terms of food and PLV and an equally clear recommendation for everyone who has Gelüste in the Lübeck city centre after this quicker meal, but would like to get a lot more tastefully than just the Döner usual."
3.5
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3.5
Menu
Online table booking
City: Luebeck, Königstraße 5, 23552 Lübeck (Innenstadt) , Schleswig-Holstein, Luebeck, Germany
"For some time, the beautiful patrician house was named The non-profits in Königsstraße, right opposite the Jakobi Church, a point of contact for fine spices and fine potions in a similar ambience. After the cinnamonery last year, however, had closed its doors, this great place was fortunately not long unused. Fortunately, the team around the restaurant Milestone also joined the culinary claim of the predecessor and wanted to ensure that no hole is torn into the fine dining offer of the city centre. Of course, the restaurant was also at the top of my regional culinary To Do list, because with such a self-confident name, I would also like to find out what is actually behind it. It is not a bad omen that, for example, the deputy chef of the former “Zimberei” has remained faithful to the house under a new name and direction and now wants to go the next step on the head of his chef career as chef. Outside view. Interior view. Interior view. The large rooms equipped with high ceilings offer many possibilities for designing a noble frame and ambience. This is also very well understood for my feeling to use and fill. Cubic lamps provide a pleasant illumination, as well as the high-quality and massive furniture for a clear line. This also contributes to the balance of gray and dark blue wall color, as well as the same color contrast with the chairs and armchairs. At the closing Christmas season, you have also found an appealing and not overtrial decoration with wreaths, lights and fir branches. I also remember that the ambience, due to the contrast of the noble seating areas in a slightly antique style with the armchair corners on fluffy carpet, creates both a noble, but also relaxed and unscrupulous atmosphere. The interior thus pursues a visible idea and is well matched for me. For the sanitary area, the restaurant uses the space belonging to the venue of the “jointers”. It is easy to find, however, due to the location in the basement, possibly the only one here not barrier-free. The large courtyard, which is adjacent to the back of the building, is also worth mentioning. Both large events and individual visits in the warm seasons, it offers enough space, green and tranquility. In the current season, however, the events are of course in the interiors and due to the early darkness, I can also not share any impressions. This early evening in November, a young lady and the owner, also very young, took care of the service of the guests. Already at the reception I was kindly greeted and could choose a two table in the empty place. During servicing, the respective corridors were very well described and additional requests on my part were also answered. In the course of the evening she continued to act with the ambience of appealing kindness and also asked the current satisfaction. I would have liked to have a little more attention, because as I sort my wardrobe myself, I always cared for the filling up of my waterglass myself. Of course, this is nothing dramatic, but in many other restaurants I visited, this “fine dining” area has been completely different and I cannot neglect the comparison. The menu of the milestone reveals with a la carte dishes such as “Ji Hao Lach’s Black Root Feldsalat Potato”, “Hirschrücken Bretzelknödel Maronen Preiselbeere” or “Kubismus Ziegenkäse Bete Pflaume Rosenkohl Meerrettich” an orientation that is common today, based on classic French cuisine, but these are modern and entic. In order to personally give me a good look at the quality and consciousness offered for taste, I decided on my visit to the possibility of a menu. For this, there is an extra page in the menu, where the individual courses are listed (appetizer, soup, intercourse, main course and dessert). Each combination is possible and individually priced between 3 6 gears. As I have often seen, I also asked with this menu whether I can choose a combination outside the row where the dessert is replaced by another appetizer or an intermediate. This request was unfortunately affirmed by the service team after consultation with the kitchen. My chosen 4 gear menu then hit with a price of 68,00 € to beech. Classically, the table top must not be missing at the beginning. Table top: Baguette (classic with pumpkin seeds), herbal salt, herbal butter, olive oil. This included two wheat baguette variants in classic form and supplemented with pumpkin seeds. Both were still nice warm and at the same time red, airy crust. The variant with the pumpkin seeds was liked by the additional bite, but also tastefully more than the classic baguette, which came a little fad. Unfortunately, a herbal butter had a refrigerator temperature and was therefore not spreadable. Tastefully, the herbs did not get to wear, but the salt content was very pleasant. The combination of the additionally served olive oil and herbal salt on bread definitely made more fun. After a short waiting period, the entrance to the actual menu gave a greeting from the kitchen, with which the kitchen set a first exclamation mark purely visually. Amuse Gueule: Pomelo Artichokes Tartar under Port Wine Gel Spiral with Apple Thymian Gelee and smoked duck ham. A “Tartar” of Pomelo and Artichoke can be found under a spiral jelly with port wine. To this end, hops of apple thyme jelly and pigs of smoked duck ham were fused. The tasteful idea seemed to be in a contrast of herb bitter pomelo and artichoke to the fruity sour apple and port wine, which adds salt and heartiness to the ham. Even if there were perhaps only the somewhat very sturdy jelly to be challenged by craftsmanship, the tasteful surprise of the optics could not be justified. For example, too little intensity was stuck in the jelly, so the only tasters were the crisp “tatar” and ham. Since the first-mentioned likewise came quite mild, however at least not an unpleasant bitterness. It was a pity, because there was more potential for me, but that was just the small start of the menu. The first official walk of the menu, corresponding to the season, turned around the pumpkin. Thus, all 3 most well-known varieties (butternut, Hokkaido and Muskat pumpkin) should contribute to this melange. “Kürbis Panna Cotta: Butternut pumpkin Hokkaido Muskatkürbis Kernöl Parmesan” The claim for an eager and creative look, which already started in the kitchen, has now also been impressive in the first appetizer for such a restaurant category. The “Wolke” from Kürbis Panna Cotta, in contrast to the jelly from the amuse, had a perfect consistency with durability but also airiness. Also tastefully the mild sweet pumpkin came to wear here. With crispy the Parmesan pumpkin core chip, a beautiful contrast was thus obtained in texture and taste. I had a sphere of pumpkin and Cointreau burst in my mouth on the indication of the serving operator. This “plopping” effect also worked very well. But again the gustatory impression could not stand there, because under the alcohol there was no taste for me. Unfortunately, the half-moon of pickled pumpkin is also present in the aroma, although it could again fall from the consistency with bite and creaminess. A pumpkin dust and core oil unfortunately grew up in the components without noticeable taste contribution. As with greeting from the kitchen, my palate could not be fully as pleased as my eye, since in particular the intensity, but this time something lacked the balance. From the next walk, I hoped for a little more of a whim for the taste buds, after the cold kicks, it should be a chubby warm soup. The celery cauliflower soup should be put in a winter picture according to the map with apple, cinnamon and lovage. “Sellerie cauliflower soup: apple cinnamon lovage” The expected temperature was already well hit. The foamy consistency could also be precipitated. Thus, the tasty connection of rich cauliflower and slightly herb celery came to bear in a good balance this time. The lovage oil also fits well with a suitable prism of ethereal character. The apple presented in the middle as a Tatar was flavoured with cinnamon and neither too raw nor too soft. Tastefully he had something of applesa and together with the less sweet soup there was a beautiful game that could be measured on his spoon after his own gusto. For me as a cinnamon lover, this one could even have appeared a little more clearly, but rather in the smelling cells he ensured the Christmas character. I also stayed with a vegetarian food at the intermediate passage that I now inserted. I was very interested in how the kitchen team Räuchertofu connects with gray scales, chives and alga. Unfortunately, I just forgot the otherwise routined handle to the smartphone camera here. I would like to apologize very much for this and therefore try to portray it particularly with words. The creative character of the menu found a new highlight with this passage. The Asian interpretation has already been clear with the reference to Nigiri Sushi. Instead of fish, the tofu was positioned here on graypes instead of rice. As we know, this petitesse, which was served around a “sea” of cut pitched oil, came in three modifications. One of them was doubled with mustard grains based on Tobiko Rogen and another specimen with an Asian spice paste made from lemongras, pepper and chili. There were four gel caps of black root, cherry, plum and sweet chili. My work started with the copy without topping. So I was able to convince myself of a good preparation of the tofu, which had a slightly crusty, scorched crust and kept the smoked character tastefully. The greypes also offered a successful podium with a good “grain” and at the same time creaminess both in texture and taste. My first combination with the cut liquor oil could also please, as it could withstand with the expectation. In the following piece with the “Senf Kaviar”, however, it unfortunately did not produce a tasteful difference to the unaccompanied twin. Therefore, I tried the combination with the Sweet Chili Tupfen, which was sweet but, unlike the “warning” of the serving operator, not really pikant. Unfortunately, the addition of the plum with the same chip did not provide a noticeable taste accentuation. Then to the third part with the Asian wort. Luckily, this had enough rage and stimulated the taste buds with citrus and sharpness. Compared to plums, the last connection with the cherries presented themselves in their fruitiness even more pleasantly. The pictures are the same again. Nothing could be complained about the goodness of the preparation. But once again the diversity offered was not entirely up. This is the impression of too much compelled creativity, but it seems rather superfluous. That’s how I liked the “Nigiri” in itself so much that the focus on a further Asian addition with then distinct aroma would have brought much more than this rather “semi-hearted” variety. For my personal conclusion of this menu it should be the fish option. This was a halibut that should also help corn, paprika and chorizo to create Spanish temperament. “Heilbutt: Mais Paprika Chorizo” The tranche of the halibut came, as almost expected, sous vide cooked. The resulting soft consistency is naturally more suitable for fish than for meat, so the more volatile juice is preserved. This also worked here, but still a crusty fish skin would have contributed to the fun again. The paprika gel with piedge and the baby maize with a slightly smokey character convinced of the very small additions in the image of the spirited, southern interpretation. The corn was also suitable with its tackiness as a good addition to the very soft fish. That's what the heald has done. The chorizo “Marmelade” did not remain too pale, but was also not too salty. In the end, it was only the corn cream and the popcorn, which tastes not noticeably after curry, which once again seemed somewhat wrong in the place. Because the sauce from the broth reminding of Beurre blanc completes the fish with white wine the taste image with the acid much better than the sweetness of the two corn components. That's why I left these two more and took Saucen's supplement from the attached box. Again, the conclusion is: basically a good idea and also good craftsmanship, which would have meant less but more tastefully. This premier visit to the restaurant milestone after approx. So, 2.5 hours his conclusion and left the following impression together with me. It is hardly possible to find a beautiful house in the very historic city of Lübeck, such as the building of the non-profits in which the restaurant is located. This potential of the premises has already been used very well and has found a suitable style that is both casual and fine. Here both the couple, the family party, as well as the business partners or best friends feel comfortable. The team at the service showed good performance and naturally acting courtesy throughout the evening. The small nuances of additional attention that can be found in comparable restaurants still lack perfection. The last words, however, are the most important impression for me, which of course applies to culinary performance. Over the 4 hearty corridors I chose, the kitchen crew offered a great deal of creativity, especially in terms of optics, and there was hardly anything that succeeded little. This optical anticipation followed, unfortunately, on the tongue more often less surprise and strength. Even though I had an idea from the compositions, this lack of intensity and courageous taste could not arise too often (e.g. at the amuse and the pumpkin walk). A sophisticated variant as in the sushi interpretation of tofu and gray puppies should have been given a focus on a few but tastefully clear. At the “more down-to-earth” celery, it was a cauliflower soup. Even in the case of the halibut, despite the sous vide dress that I prefer less, it would have been completely fit if the sweet corn components were to be used in favor of more sauce and possibly naturally left supplements. So the deduction in food and therefore also price performance is justified, even though I would like to conclude by stressing that I still remember the evening with pleasure and financially also not with great pain, even if the menu could not fully meet the 68 €. This is how visual aspiration and tasty truths for me do not yet match. So it wasn't a culinary milestone for me. However, the “Meilenstein” remains with the hope in my field of view that one might work on it."
4.8
Menu
Online table booking
4.8
Menu
Online table booking
City: Luebeck, Fleischhauerstr. 67, Lübeck I-23552, Deutschland, Luebeck, Germany
"Deli Freiraum as such is the small local Nitsche located in the old “Nitsche”s farm in the Lübecker Altstadt, which has only recently opened in early June 2020. It should not be a purely gastronomic place, but also provide space and equipment for private events, courses or even yoga and meditation classes. In this review, of course, only the Deli area is to be interesting and I was also aware of the gastronomic offer of the niche. ; external view. In view of the alternative offer mentioned at the outset, it is certainly not surprising that the typical home cooking cannot be found here. The Bowls, which are certainly already widespread in inflation, are also intended to provide healthy and easy-to-be mixes for hunger. Meat is dispensed with, but the sea located in front of the front door is not neglected the Bowls basically vegetarian/vegan can be extended with salmon or tuna. The establishment of the Nitsche is characterized by blue white tones suitable for the marine embossed north. Thanks to some decoration and small plant pots, it does not work sterile or overload. As small as the guest room is the counter with the diverse bowl ingredients takes the majority of the entrance area, there are only a few standing tables at the counter in the interior and a few seating options for two in the rear area for staying. But especially now in summer there are also additional places in front of the restaurant. Most of them will probably call the offer here to go anyway. The entrance area opposite the counter. The back guest area. Since this is not a pure, classic restaurant, but rather something between snacks and bistro, the service is of course also designed for self-service. Since I also realized the to go offer during my visit, the time of visit and communication with the staff was very short. Two young ladies were present this afternoon. Both were friendly and could also answer a few questions about the ingredients, although not exactly with noticeable enthusiasm for cuisine. Ordered directly at the counter, where the bowls are immediately assembled. If you stay in the restaurant, they are also brought to the table by the service. Mouth Nose Protection does not wear the employees, but each ingredient has its own pelle with which the bowl can then be filled cleanly. A short visit to the toilet also confirmed the good impression of cleanliness held here. In most cases, the bowls available today in various locals are tailored exclusively to Asian compilations and taste images and often do not convince with tasteful plaster. The view of the online map of the Nitsche woke with partly exceptionally sounding ingredients Pink fennel, cinnamon tubules, ginger tofu and more in me the hope that you could be pleasantly surprised here. Here you can take a picture yourself: [here link] In addition to half a dozen solid combinations, there is of course also the possibility to assemble its bowls from the ingredients in the counter as desired. The most exciting thing for me from the established creations was the variant called Fleischhauer the restaurant located in the Fleischhauerstraße, which is selected from tomatoes sugo, sweet potatoes, quinoa, pink fennel with coriander, red onions, roasted cauliflower from myself instead of chickpeas, cucumbers and meaty mushrooms in a tahini herbal dressing with slice. As I decided, as mentioned, for the possibility of ordering to go, the colorful variety was delivered in a container with protective hood well and safely transportable. If you feed directly in the restaurant, correct dishes are of course used. Bowl named Fleischhauer, consisting of tomatoes sugo, sweet potatoes, quinoa, pink fennel with coriander, red onions, cauliflower instead of originally chickpeas, cucumbers and meaty mushrooms with tahini herbal dressing and a slice of grain bread The fennel was awarded its pink color by a marinade of red bete. This earthness was tastefully also actually perceptible and fits perfectly to the ethereal of the fennel. On the other hand, nothing was to be perceived by the coriander. The Meaty Mushrooms were champignons marinated in vinegar and soy sauce, which caused a kind of meaty consistency with juice and the certain “umami”. The baked sweet potatoes provided further juice and a sweet taste note. Onions and a few radishes added a slight sharpness. Even at the Gargrad of Quinoa there was nothing to mecker for me, yet it still ensured a slightly grainy bite without being too hard. At the cauliflower a light curry apron made the whole a bit more interesting. Gurke, sprouts and leaf salads, of course, only provided for volume rather than taste. So far everything was really fresh and good and not a dry matter. Only with the tomatoes Sugo and herbs Tahini Dressing I was a bit disappointed. Especially from the latter I hoped for this silky, nutty and still crumbling taste that makes the bowl something special. But unfortunately both the sugo on the ground and the dressing in micro plucks were completely underdosed and therefore tastefully not really existent. If it hadn't been the last thing, I would have considered the 10.5€ in view of the freshness and tasteful creativity appropriate. That's how I have to take a little off at the price performance ratio. At the bottom, the niche left with me an ambivalent rock pressure. Here you can actually find something kulinaric alternative and easy to use for intermediates, which is not completely thrown together. Also the ambience and the short service were good. However, for my feeling for a full score, either at the price or the decisive piece of tasteful intensity should be worked. Nevertheless, I would like to try this again."
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