Peas Restaurants in Karlsruhe
The best places in Karlsruhe to eat Peas. Our interactive map features all restaurants around Karlsruhe 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 Peas or dine out.
4.1
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4.1
Menu
Table booking
City: Karlsruhe, Waldstraße 24-26, 76133 Karlsruhe , Baden-Württemberg, Germany
"An aztekenbrücke leads over a pond with waterfall and tempelruine, past a 1000-year-old tree, so there is not only in Mexico City, not also in carlsruhe. the restaurant el taquito is entered by an aztec tresor. it is Friday, early in the evening, shortly after 5 o'clock. we have the choice, outside or inside. we moved in because a few years ago el taquito invested. in Mexican accessories, warriors from stone, Maya`s, yellow, green and red colors. on the deck hang funny five rubber arches, they whisper the guests fresh wind, a beautiful gimmick. we suck the ambiente of the Mexican dust collectors and feel almost like in aztec vacation. I would like to remember the wm 1982 in mexiko with the cuddly pierre littbarski called litti, who disappeared somewhere in the far east after his active career. we reserved ourselves in advance, but we were sure, even if we were an hour earlier, we should get a table. so it was. it is nice to have a Mexican lunch table and on the afternoon the el taquito has a warm kitchen. Last night I downloaded the menu on the smartphone, I already knew what saliva-inspiring foods should expect us. when reading the menu, its many interesting sounding directed, from mild to piquant to very sharp, the choice anything but simple. we look around, in every corner there is a Mexican accessory, it is missing that bully herbig jumps as winnetou dressed from the artificially created heck. in the menu the dishes are first line inspired by the North Mexican cuisine. Mexican recipes from the north are bark-based and are rather under the Spanish colonial flow, which is why the dishes here are not so sharply spiced. what my wife likes, because she doesn't really want to eat sharp. some dishes are also from south mexico. another note from the menu: in the south mexicos, eating is more oriented towards the Indian tradition that deals with chili. the tradition of maya is quite strong here, which explains the high proportion of mais to the directed. the guests can cook in the el taquito stews and sauces, most of which are decorated with chili in a lot of dressing. the known corstortillas are achieved. we are hard to do, my wife likes enchilada or burrito, I like the great Mexican culinary journey (of 2 people for a total of 48 euro,) connects the North-South and the regional Mexican cuisine and consists of six small single dishes. 1)Puebla: pechuga de pollo en molecular poblano chicken breast in a famous sauce of 24 seasoned. 2) mexico D.F.: lomo de cerdo en salsa verde pork ridges in a sauce of green tomato and mild chili and coriander. 3)Hidalgo: barbacoa de cordero lamb in the bananenblatt. 4) oaxaca: mancha coats (table cloth stainer) pork fillet in soot sauce with fruit. 5)Sonora: bistec de res ranchero rumpsteak in farmer art. 6)Jalisco: taquitos small tortile larvae filled with chicken meat. that sounds tempting, but my wife has doubted whether we will do all this because it was very warm in the restaurant this year. Friday was the first warm day in the april. I write here in the text, I forget to mention that was forgotten to turn the heating (under the tabs) of maximum. I turn my head on the special plate, my favorites since and ever: speciality teller “quer through the mexican Kitchen” says:Schweinesteak in salsa verde, rolled taco, chicken breast in mol poblano, chili con carne, bean puree with tortilla chips, chilijalapeño. a highlight. recently there is also a special plate for 2 people, but without baked bananas and without chilli con carne, but with pork fillet in nussauce and mango. for only 41 euro this should be our favorite today. to drink it will be a king ludwig of fass (0.5 for 4.50), my wife chose a cola light, the standardized known Mexican durst quencher. after approx. 35 minutes came a large cast iron (ball) pan: speciality platts “MEXIKO LINDO” for 2 people (41 euro) the three most important aromes of mexiko are represented on this plate: who looked at us in a first “Oh” and “Wow” just has to taste. in the middle was the very fluffy and airy lightly spiced curry rice with plucked. very good (I would have slept completely without anything else.) we were looking forward to: chicken breast in pralinen molsauce and sesame, pork steak in green tomato sauce with feta, pork fillet in soot sauce with mango and granatapfel, rolled taco, burrito, vegetable tomato stadiums, bean must be relapillachips, mexican jali there were also guavacomole, creamfrog, salsa and a cactus cream with meslin addition. everything was cost to us if I should emphasize something: the chicken breast with the barely reminiscent mol sauce, lubricated with 24 crumbs and bright sesame. very tasty. but also the herbal tostates were very quickly empty. at the end we had to fight and felt confirmed as two tables continue to serve the great culinary journey: tastefully everything was excellent by the bank and eating does not tear too big a hole in the budget."
4
Menu
Table booking
4
Menu
Table booking
City: Karlsruhe, Markgrafenstr. 31 | Lidellplatz, 76133, Karlsruhe, Baden-Wurttemberg, Germany
"An excellent decoration and an idea for the surprise menu, really very original. For me, this is the...More"
4.3
Menu
Table booking
4.3
Menu
Table booking
City: Karlsruhe, Jakob-Dörr-Straße 6, 76187 Karlsruhe , Baden-Württemberg, Germany
"Prolog: The selection of gastronomy, which allows for a comfortable lunch, is quite manageable in my work place Wörth am Rhein. In the past, we gradually deteriorated to Altwörth to return to “Toni’s Pizzaexpress”. Or a few meters further to the döner and pizza shop called “La Luna”. The latter is now located a bit “away from the shot” at the edge of the village. And the pizzas of Toni were not revelation at the time. Just as little as the one from “Pizza-Amore” in the old shopping center on the Dorschberg. The disadvantage of these Italo cups: after that one smells so intensely after Italian bakery and melted cheese, that one hardly dares to go back to work, because the colleagues there – by the way, quite rightly – are opposed to the nose. Only the “Amadeus” at the Bienwaldhalle is known to me by the representatives of the local Grillzunft. A standard Greek that didn't really convince me at that time. On the other hand, the Bavarian court in Ottstraße, in which Greek is also tabled, has to be tested. Just like the quite new restaurant “El Greco” located in the Rheinhalle zu Maximiliansau. Its good reputation for culinary evaluation cries. The “Maximilian Center” opened ten years ago, which also houses some gastro plants, promised to improve the culinary situation at noon. If you let the usual fast food suspects McDonald’s and Subway out, then the daily search for viable is essentially limited to the Asia Wok located there, called “Le Vietner”, the ice cream café Florence, the Pizza Max of the also Döner offers, the warmth of the butchery Zeiss as well as to another Döner Mediterranean snack. I have been visiting these shops more or less regularly for several years. The boring Asian noodles from the Chinese have long been over and also the döner I feel as a saturating emergency nail that only fills the stomach and has little to do with pleasure. A limited situation that forced me to focus a little bit more eastwards. The city of Karlsruhe is well known to be located just opposite the other Rhine side. Hardly the Rhine bridge has been passed, you are already in Knielingen, the northwestern part of the city and the second largest area after Durlach. Here my search for tasty lunches began. I will now report on them in a multi-part series “Karlsruher Mittagstisch”. The fishermen's house starts. The fishing house During the trip in the digital travel guide with the Eulen logo, I encountered the hospitality industry located at the club lake of the Sportfischervereinigung Knielingen. This is located just outside the green belt between Rheinbergstraße and Bruchweg, directly on the already mentioned fishing waters of a former gravel pit. The online descriptions were limited to a few meaningful attributes such as “lecker”, “recommendable” and “prima selection”, but my interest was awakened. I was curious about the “tolle staff”, the “fair prices” and the “super food” that promised me the world’s largest travel site. Just before Christmas holidays, I visited the place for the first time. It was a good thing to do on this morning. The large-scale but almost completely occupied parking lot in front of the house indicated. I had no room to fear, and I saw myself returning to Wörth, smiling about half a diner or a piece of heated pizza. But everything was different. The luxuriant Christmas tree, placed in the centre, reminded me of the nearby feast of love immediately after entering the guest room. Ms. Nermina Hrle, chief and service manager at the same time, kindly greeted me and gave me a table in the front guest room just opposite the counter. Then I sat and had a little time to look around. In the meantime, timeless naturality reigned, reminiscent of the hospitality charm of the 80s. Ball lights hung from the wooden ceiling with dark beams. The wooden panels on the ceiling were painted in bright beige. It seems that the 30 years ago were still darker. The furniture also breathed the spirit of past days. The wooden chairs, which had a somewhat old-fashioned surface and a back rest, provided quite comfortable seating conditions, stood around simple tables with a white linen cover. Over grey tiled soil it went past the vault into a second, much more open guest room, which could be separated by a folding door also for larger companies. The large windows flooded the interior of the place with sufficient light, which made the somewhat darker furnishings forget quickly. On the walls, a couple of well-prepared splendours from the successes of the Kneelinger sport fishermen. In addition, various shelves with bottled wine bottles and some framed pictures interrupted the monotonous white of the walls. Salt and pepper mills were prepared on the Christmasly decorated tables. For coffee and cake lovers the obligatory sugar spreader was not allowed to be missed. Of these, the audience consisting predominantly of older semesters made use of rain. Many pensioners found the way to the fishing house. The way the boss greeted her guests or passed on to a large tribal clarinet. For more than 20 years, the restaurant is in the hands of the Hrle host family, as the friendly young man assured me behind the vault. In such a time, a stable customer base can be built – if the quality is correct. Most guests seemed to choose their meal from the small lunch card. There were six different dishes ranging from 7.90 to 8.50 euros. All with a small, pre-filled salad plate included. If you prefer to eat à la carte, you could get the menu and draw it from the full repertoire. Between the salad with poultry liver, double sea salmon fillet and nature as well as three different meat plates I was allowed to decide. Vegetarians seem to be improvised in the middle of the day – no “court without” was on the daily map. This is probably due to the meat-affinated Ü60 public. This species, which is predominantly coming in here, probably does not want to burden itself with too much healthy greenery. Or not too much polluted green produce healthy? Just a point of view. In my previous three visits to the fishermen's house, I was able to try about half of the lunches offered, because a few dishes were chosen as fixed sizes for each of my visits. The rest of the offer will probably depend on the market situation or The head of chef's mood is added. The salad, made with slightly sweet dressing, opened every lunch. There was nothing to complain about. Only the unloved slices of the salad cucumber I ignored every time flow. At the first visit I chose the juicy fried in the pan, panned gypsy carving with pommes 7.90 Euro. No mistake, because the part was appetizingly seasoned and had a mercifully knocked meat core. No copy of the Schwäbisch-Hall brand "...you can build on these pigs!" The Pommes, neat averages, seemed to have completed their frying bath in fresh fat. In the gypsy sauce not particularly pungent, a few heirs or peas were bumbled to my wonder. For dessert, I had a vanilla-ice-filled Palatschinke 5,50 Euro, which also filled its culinary destiny. At the next visit, I decided for the panned Alaska salmon fillet, which I wished to climb with band noodles in Rieslingrahmsauce 8.50 Euro. Here, too, the plate was coherent. The sauce was slightly softly spiced, which was probably more suitable for older rulers. For me, she could have had a little more taste. Especially since their scent of white wine was more likely to behave. The noodles bathed a little too long in the salt water, but this did not bother me particularly, because the fish had the appropriate spice skeleton to stick to the crusty panade tastefully. At the last time I took a colleague to the fishing house. He also chose the described fish plate with cream noodles and was very satisfied. There are no culinary revelations, but the kitchen offers a decent quality, which is clearly above canteen level. In addition, after every visit I had a pleasant abdominal feeling, which is not always natural in this type of kitchen. Such a daily Pola Pola 7,90 Euro with five Cevapcici, a meat skewer, Djuvec rice, French fries, Ajvar and raw onions usually strikes a three-storey house like an asteroid. I don't know what it would do with my stomach, so my thought at the order. My worries were only evacuated when I had crushed the Balkan grill plate. Sure, that wasn't a light meal, but everything was freshly prepared and I left the onions outside. Especially the minced meats appeared to me. The paprikareis refined with peas and carrots was delighted by a strong aroma. Only the pork skewer was something to grow through and danced as tastefully as qualitatively from the row. As already mentioned in the heading, the price-performance ratio fits here. The beverage prices are calculated with soil adhesion – 2.20 euros for a large mineral water 0.4 l go fine – and the service personnel do a perfect job. For about 10 Euros a venture that can be done at noon. There is no need for huge portions or multi-course menu sequences, but in the very first line honestly cooked home cooking, which is not too heavy in the stomach and is served by friendly and carefree staff."
Peas
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Price
The Average price for Peas is:
$3.3
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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.