Parmesan Restaurants in Magdeburg
The best places in Magdeburg to eat Parmesan. Our interactive map features all restaurants around Magdeburg 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 Parmesan or dine out.
4.4
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4.4
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City: Magdeburg, Schleinufer 52, 39104 Magdeburg, Germany
"Top service, delicious food, suitable for business dinners and groups. The staff is professional as expected. Great wine and desserts selection."
4.4
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4.4
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City: Magdeburg, Keplerstraße 11, Magdeburg, Germany, 39104
"Was good, but the service has been greatly reduced, I waited 45 min until I got a drink. the price-performance ratio when eating is difficult to understand."
3.8
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3.8
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City: Magdeburg, Ernst-Reuter-Allee 11, 39104, Magdeburg, Germany
"We eat here regularly when we have happiness and see a free chat. usually we order pasta or pizza and also a smooth fragolino. Moreover, you can also buy the pizza to go on the hand or delicious antipasti. who spontaneously needs a bottle of wine, we always need something nice."
4.5
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4.5
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City: Magdeburg, Otto-von-Guericke-Straße 86a, 39104 Magdeburg , Sachsen-Anhalt, Germany
"Well, all word games with “high” and “high” are made so very direct: the kitchen of Danny Mette was also impressed by good products, thoughtful combinations and craftsmanship during this visit. There is no wonder that, of course, it tastes very good. What happened? The kitchen dared a little more. The boss is not yet recognizable at the end of his creative path. Of course, the audience must always be taken along and that seems to have been successful (before Corona. On Tuesday evening 20 guests enjoyed the food and the view over the lights of the city. New faces in service. The young woman has recognized the experience in Gastro, her colleague came to help in a wine trade and now also advises on the selection. The recommended pure, alcohol-free grapes Secco did not satisfy my taste so much too sweet. But this is not a lack of advice, and finally I drank red muscat. 4 stars motivate for dedicated performance. What took me so good at the roofs of Magdeburg tonight? As always the fluffy muffin, which came with olive oil and the night-dried quark, which was nicely sprinkled with pumpkin seed oil and crumbs. As an amuse, Chef Mette sent an even slightly crispy tortilla cube with fruity tomato filling, aioli foam and fried caper blossom. A new level. The first gear again (and again good! The Tatar finely cut and dressed in the ring, over it crispy cucumber and a cam Wasabi ice cream with neat anger! This time the Pumpernickel Crunch, with a high recognition effect: Malzig sweet, crispy and frustrated by candied ginger! A fresh menu must taste the opening! The next course seemed to me an attempt to take the Magdeburg audience further into a “modern” direction. Modern in the sense of a breakthrough of taste habits. Red Bete, Granny Smith, yogurt and walnuts were the protagonists whose small presentation did not make sattessen, but made many combinations possible, even in textures. Not everything worked perfectly from my point of view: The apple remained unobtrusively behind the lactic acid of the yogurt. The walnut was too similar to me in the bite. Perhaps for both reasons a softer and sweet fruit would have been even stronger. In any case, we had a topic of discussion when the sympathetic owner sat on me after work. I was particularly excited about the following vegetarian dishes because Pom Pom blanc had not eaten consciously yet. The large, bright mushroom has a peculiar structure; I found her flattering, almost resilient. It was fried in layer and had a surprisingly strong Umami taste. Light bitter flower creams and an hour yellow were the expected common players. I didn't need a truffle. Good new experience. I remained vegetarian and rejoiced with a colorful combination of slightly loose fried polta, tomatoes Concassée filled zucchini and a lot of spicy parmesan. Since changed sweetness, acidity and saltiness and the famous roasted aromas, the bands made more powerful than thought. Also the red paradise apples made an amazing amount on the palate; I especially liked the pleasantly fruity acid gel. The cheese chips quickly lost their crunch in moisture and became hard. As a result, I missed a little “being”. Some sharpness would certainly not have hurt, but this is a permanent topic and always a venture. A juicy tranche of Red Snapper, whose strong brown roasting was wonderfully surrounded by a butter foam, passed the main course “sweet”. Here the crispy cores of the Jerusalem bean made the just missing bite. I dispensed with the planned Serrano, which would have given the proverb “Kick” to the court, as every year. Dessert's failure was simpler, because three beautiful cheeses from Kober were accompanied not only by laid figs and a very good, self-made fig mussel, but by Brioche in muffin form. As I said, it goes on and on: high, only! For 6 courses I paid the still very cheap 74€. The flowering fruit juices cost between 6€ and 7€, the Clausthaler 2.6€. It is a real pleasure to pursue the development here, and I very much hope that the Mette family has survived the forced development without prejudice."
4
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4
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City: Magdeburg, Schleinufer 52, 39104 Magdeburg (Altstadt) , Sachsen-Anhalt, Germany
"In the deceptive summer of 2021, I really used every suitable opportunity to eat and drink with friends or colleagues. And if it didn't fit, it was made fitting. In this case Magdeburg matched between Bremen and Berlin and so the colleague and I sat on the beautiful terrace above the Elbgestaden and let us pamper with Rocco Esposito and his team of dedicated, well-trained young ladies. There was a lot to talk, private and service, so I had to neglect my chronic duty. But some beautiful photos can also please! But what will the strict GG community say to such Schlendrian? Three weeks later, I went back to the Culinaria to call missing people. The store bruised, so there was no room on the terrace. So I still enjoyed the Rosato cocktail in a well-sorted interior, but the Moscato d’Asti for a sweet finish that I sniffed with a view of the brook. An amuse was and is not served in the Culinaria, but equal to 4(! Varieties fresh white bread: Simple, with curry, mixed pastries with cranberries and black, all delicious, but rather soft. Add a sometimes really good, light herbal cream with chives, parsley and sage(! picant of dijonsenf. And fantastic green and black Biancolilla olives, including an excellent oil. Your details are to recognize them! A viognier came into the glass. Just because I wanted to. One of the rare Italians on the wine map. Pigs (14,5€) I can hardly resist(s t stop more mainstream than you think: . Beautiful crispy alloverall, so probably after the announced confusing still pissed. However, with too much lean meat content around the fat layer and therefore somewhat dry. It is good that a Gorgonzola Crème classically tuned with pear. But the fruit was missing something sweet. Rocco announced Vesuvio tomatoes for the late summer. But as a sage from the West said: Hic Ohligs, hic salta! Finally, the whole is accompanied by large Balsamico lenses, still with light bite and an elegant fruity acid. (Sag Mutti, why did you torture me with the acid lenses so early? The healthy “Gestrüpp” had to fight. Among the fruity notes and because fat usually fits sweetness, there was a summery Merlot Rosé. Too far towards Fruit Bowle... After this heavier gear, a light balance is known as important: Bissresistant zucchini cubes! In this case accompanied by saffron spaghetti chitarra in cream sauce with not too salty fennel salsiccia and plentiful young parmesan (21.5€). Who doesn't like it... The wine technology went back to the boots with a strong arneis. Before Ernst became, there was a very successful refreshment for the palate of lemon sorbet and vodka (5,5). With more vitamins through the “Inlay”. In the meantime, the cartridge came to the table and showed me that not only house-coloured ones come in a pan and a grill in the village. Unfortunately not for me, but specially ordered for a closed company on the other day. There's a little ink over my cheek... I wanted to comfort myself with the medium rarely, unfortunately not specified Filetsteak (32.5€). Unfortunately, the excellently tanned meat was probably too long on the pass (I heard the bell twice and was pulled so far that even almost medium was exceeded. Whimper! The return offered in such foods is only possible if they were unusable. Of course this was not the case, many guests would probably appreciate their steak so much. Finally, I had the support of a well-managed sauce based on calf bones and was happy about the not really summery but handmade perfectly cooked by Pastinake, Red Bete and Spinat. And once again, when I saw that the band (32.5€ had completely disappeared from the bill. I call this generosity! An Aglianico was used for strong beef. Finally an Italian cheese plate (10.9€ with Taleggio, Gorgonzola and Pecorino with pistachios. Optic the companion armada of fruit, fig-musard, strawberry kiwney, Grissini and black butter. The milk products could not remain completely tasteful. Not spectacular, but not bad. Next time, a processed cheese course, almost always on the map in the Culinaria, also with the appetizers. These were two beautiful summer visits in the Elbow. At first the kitchen makes even better; I make a mixed note for July 2021 and hope for a repetition this summer."
Parmesan
You can find Parmesan in Restaurants.
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Price
The Average price for Parmesan is:
$6.7
Feedback
This feedback is based on the dishes preparation using the above mentioned ingredients. This dish might be cooked differently if you eat out or order food.