What are the top rated restaurants in Luebeck where I can eat Tomatoes?

"Eating was really very good! perfectly grilled meat in a grill plate. tasty smoke aroma through the grill. very tasty and airy. the dips are excellent delicious! the salate is fresh and very versatile."

##1 Pizza in Luebeck

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#1 Pizza in Luebeck

My Hummus

4.7

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4.7

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City: Luebeck, Beckergrube 67, 23552 Lübeck, Germany, Luebeck

"Amazing as always!"

##1 Vegetarian in Luebeck

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#1 Vegetarian in Luebeck

Termeh

4.4

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4.4

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City: Luebeck, Artlenburger Straße 19, 23556 Lübeck, Luebeck, Germany

"When we got in, it smells very dirty. Something left us. And it was cold. We thought the cook was burned and had to ventilate now. We sat down. On the table were very nice flyers where the dishes were listed. Then we got a card from the service. When we opened it, there were two or three DinA 4 notebooks that probably stayed there for a long time. Scatter with stains, taps and prizes and the higher price written about it. For this purpose we sat very well. We ordered and the food was really good. But the room was so cold that we just went for cold feet after dinner. There is obviously no heating in the guest room that we could not discover in any case. Otherwise we'd have turned them around. So we can say that the food was good and the rest was absolutely not. We have a bit a bit a little bit of a bit a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit."

#Persian

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Persian

Nautilo

4.4

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4.4

Table booking

City: Luebeck, Willy-Brandt-Allee 6, Lübeck I-23554, Deutschland, Luebeck, Germany

"Every Lübecker and also visitors of the well-known Hanseatic city, the large hotel complex on the Untertrave in the vicinity of the Holstentor has certainly been a term or noticed. In this, the Radisson Blu Senator Hotel also offers several ways to supply you with food and drink. The interesting menu of the main restaurant Nautilo was definitely a reason for me to return there as a non-hotel resident. My wish for an individually compiled 5-speed menu was very pleased to be met. It should be noted that just last 2020 there has been a major transformation. In 2017, the interior was already modern and cozy with warm shades of colour, with a view to the church of St. Mary. This creates a beautiful feel-good atmosphere. Ambience. The view over the Trave on the Lübeck old town with the Marienkirche. According to the information of the hotel, the whole is to present itself a little more extravagant and thematic. For example, there are light installations with crystals in the form of jelly or a larger seat part is now even designed in the form of a submarine. My assessment therefore explicitly refers to the state at that time, but it should not be worse. Two gentlemen and a young lady took the service on that night. They were always very friendly, attentive and communicative. Above all, the younger Lord also radiated a natural cordiality. A separate explanation of the foods would have been desirable, but it has been appreciated on request. Similarly, the handling of international guests at other tables was also sovereign, which must be expected in a hotel restaurant in such a tourist city. To start the menu I put together, something baguette, butter, and a basil and an olive parchment were served. Baguette with butter, basil and olive pesto The baguette was a bit tough and had a slightly leathery crust. The pestos were fine, but the basil umpesto could have been even more aromatic. The greeting from the kitchen consisted of a brine which was previously placed in oil, onions, rosemary and tomato. It was served with a fig and a bit of crimson. Greeting from the kitchen: A laid brie with fig. Although the cheese was of good quality, of the flavors that were promised upon announcement of pretreatment, it was nothing to taste at the best will. Now the menu started with cream soup from the salmon with smoked oil/pass Pierre Algen/Jakobsmuschel . Cream soup from the salmon with smoked oil/pass Pierre Algen/Jakobsmuschel The scallop was slightly grilled on the algae and accompanied by a few tomato cubes. She was still beautifully glazed and still had pleasant light roasted aromas. The algae also convinced with crisp texture. Only the tomatoes were, as so often, quite taste-neutral, so there was definitely something to be recovered with the salt shaker. The soup was a bit watery for a cream soup. This was also confirmed in the aroma, which was not exactly intense after salmon or salmon. Smoke tasted. Only the salt level was well hit. The second gear followed with glazed ragout from the Barbarie Ente/Spargelspitze/Salotten-Kompott/Brioche. Glazed ragout from the Barbarie Ente/Spargelspitze/Schalotten-Kompott/Brioche The ragout was placed in the form of a paved and baked splint. This was quite chessy without being too greasy. The green asparagus was also crunchy and noticeably fresh. The Scot Compot had an interesting, slightly sweet-acid character. The Mini-Brioche were equipped with matching red staroms without being hard as a stone. The Frisee was prepared with a delicately acidic dressing, so that its bitter character was somewhat balanced. That was already much better than starting the menu. Red wild garrison/artichokes/honey-geleee/pink kernel called the next culinary station. Red wild garnish/artichokes/honey-gelee/pine-kernel-Krokant The wild cloves were of good quality: nice crisp and aromatic. The jelly was found in the form of a cub on the plate. However, it did not spray an expected both acidic and sweet taste, but was unfortunately quite taste-neutral. The artichokes had a good bite and also convinced with taste. There were also a few quartered tomatoes and onions, but they did not yield any culinary added value. The pine kernel octope delivered an additional crunch and thus some change. Once again, the acidified Frisee was served from the previous appetizer. A pure vegetarian food has now been served with the dish Filled Kerbelgriessblatt/Bärlauch/Parmesancreme/Spitzpaprika. Filled kebel grease leaf/Bärlauch/Parmesancreme/Spitzpaprika The kebel grease leaf was lasagna-like dough plates into which a few kebel leaves were incorporated. These were historyd together with dried tomatoes, grilled peppers and some garlic. For this purpose, a cheese-foam sauce was sprayed on at the table and garnished with some dill and parsley. Even when trying without the sauce, the kebel was not really to taste out of the gress leaves. I also couldn't perceive the beard. On the other hand, the sauce itself was very good with its foamy consistency and clear cheese aroma, but the dish dominated very tastefully. Here would have been less perhaps more to give the taste a few more dimensions. At the end, kitchen and service had to prove another form of their quality in the tranches of the Entrecôte/Tropea-Zwiebeln/Navetten/Hanfsamenflocken. The Entrecôte medium rare was ordered. Unfortunately, however, the table was very rare. 1. Trying tranches from the Entrecôte/Tropea-Zwiebeln/Navetten/Hanfsamenflocken I also asked about the Navettes/Mairüben, which I could not discover on the first plate. On another friendly demand I was then confirmed that a few things went wrong with this dish in the kitchen. Open and friendly was handled with this complaint and a second attempt was organized so that after a few minutes there was actually a plate with an exactly medium rare fried entrecôte and the gegarten Navetten on the table: the gast-friendly reaction of kitchen and service must be definitely praised here. 2. Service of tranches from Entrecôte/Tropea-Zwiebeln/Navetten/Hanfsamenflocken The rich roast sauce had a good consistency and also deep aroma Green asparagus, Romanesco, a glazed carrot, broccoli, cooked tropea bulbs and the nacelles mentioned on a bed of hemp seed flakes served as an entrecôte. The vegetables were thoroughly fresh, crisp and well cooked. The hemp seed flakes reminded a little of quinoa from the consistency and had a slightly nutty taste. The kitchen was able to fully compensate the fauxpas from the first attempt and delivered a really convincing, crowning final of the menu. At the bottom, the kitchen team left a good performance with regard to the craftsmanship of the preparation (the first entrecôte can be painsed due to the friendly reception by the service and the properly reworked second attempt, but the salmon soup was really not exactly creamy). However, at some corners there was a lack of the piff and the intensity of the aromatic, which had hoped for the compilation on the menu (such as the Kerbelgriessblatt or the honey wine jelly). More than the 59€ it shouldn't have been there, which is why there are only 3/5 points here. On the other hand, the service and the mood it emits can be definitely praised."

##76 European in Luebeck

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#76 European in Luebeck

Gyrosland Schank- Und Speisewirtschaft

4.5

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4.5

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City: Luebeck, Königstraße 114, 23552 Lübeck, Germany, Luebeck

"Greek restaurants can be found in the smaller places of our Republic at least once. In most cases, when looking at their menu, one has the impression that there would be a DIN, so much the different meat compositions are the same. The more you are looking forward to GastroGuide whenever a few users have been able to discover some special pearls of Greek dining places and now share with us. Anticipation: a great innovation cannot be expected at the small “Gyrosland” snack in the Lübeck old town. Nevertheless, I was curious to be able to taste the Greek counterpart to the Döner: the filled Pita brote. The meat comes here either visibly fresh from the spine or is grilled on small spits in front of the customer's eyes. Compared to some restaurant, you can see the insurance that it is not only meat carving from the freezer. The one-room space is beautifully decorated with a tile look at the counter in matching blue-white tones. A handful of seats fill the small area in front of the counter without overloading it. It is also not possible to complain about cleanliness and the state of seating. With a relaxed and friendly way, the staff also spread a good atmosphere freed from hectic. You can't write more about the service here and, in comparison to an evening restaurant, certainly not require an outside view. During my visit, I chose the Pita with chicken spits, tomatoes, onions, potato splits and, of course, Tzatziki. the pita with chicken spear, tomatoes, onions, potato columns and tzatziki. €3.7 is well comparable in terms of portion size compared to most Döner prices. But the Pita was able to convince, above all, without taste. The chicken meat was still deliciously juicy and still had beautiful roasted aromas from the grill. The Tzatziki, together with a few herbs, gave a wonderful authentic taste. Onions gave bites and tomatoes fresh. Although the potato columns were soft, with this creaminess they fit perfectly into the dish. Last but not least, the Pita-Brot was nicely loose and soft. In addition to the well-known “small plates” and various Gyros dishes, there is also a variety in the form of daily or weekly dishes. So I also didn't come to try the meatball soup with potatoes and rice. Meatball soup with potatoes and rice. There was also a little Pita bread. Although very simple with regard to ingredients, soup soup was tasty. The potato pieces had a good bite. Fresh parsley and onions were available as an additional deposit. The rice bare in the loose meat slices, which, in contrast to soup, were somewhat faded. All in all, therefore, to be considered good, although here too the price of 4.5 € is perhaps somewhat too high. So this little Greek snack has convinced me altogether, even though the soup could not be completely inspired. The Pita, on the other hand, was absolutely top. I would certainly recommend the “Gyrosland” more than many “big” Greek restaurants."

#Greek

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Greek

Deli Nitsche Freiraum

4.8

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4.8

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City: Luebeck, Fleischhauerstr. 67, Lübeck I-23552, Deutschland, Luebeck, Germany

"Deli Freiraum is the small village of Nitsche in the old “Nitsche” farm in the Lübecker Altstadt, which was opened only 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 region is interesting, and I was also aware of the gastronomic offer of the niche. Given the alternative offer mentioned at the outset, it is certainly not surprising that the typical home kitchen cannot be found here. The shells that are certainly already widespread in inflation should also provide healthy and easy to be mixtures for hunger. Meat is abandoned, but the sea in front of the door is not neglected the bowls basically vegetarian/vegan can be extended with salmon or tuna. The formation of the niche is characterized by blue white tones suitable for the sea embossing in the north. Thanks to a decoration and small plant pots it does not work sterile or overload. As small as the guest room is the counter with the various dish ingredients takes the majority of the entrance area, there are only a few standing tables on the switch inside and a few seating options for two in the rear area to stay. But especially in summer there are also additional places in front of the restaurant. Most of them will probably call the offer to go here anyway. The input region with respect to the counter. The back guest area. Since this is not a pure, classic restaurant, but a bit between snacks and bistro, the service is naturally also designed for self-service. Since I also recognized the 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 some questions about the ingredients, although not exactly with noticeable enthusiasm for the kitchen. Directly arranged on the switch where the trays are mounted immediately. 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. Most of the dishes available today in various locals are tailored exclusively to Asian compilations and flavors and often do not convince with tasteful plaster. The view of the online map of the Nitsche woke with partly exceptionally sounding ingredients Rosa Fenchel, cinnamon, ginger tofu and more in me the hope that you might be pleasantly surprised here. Here you can make yourself a picture: [here link] In addition to half a dozen solid combinations, there is of course also the possibility to mount its dishes from the ingredients in the counter as desired. The most exciting thing for me from the established creations is the variant Fleischhauer the restaurant in the Fleischhauerstraße, which is made from tomatoes sugo, sweet potatoes, quinoa, pink fennel with coriander, red onions, roasted cauliflowers from me instead of chickpeas, cucumbers and meaty mushrooms in a tahini herbal dress with slice. As already mentioned, the colourful 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 called meat chopper, consisting of tomato sugo, sweet potatoes, quinoa, pink fennel with coriander, red onions, cauliflower instead of originally chickpeas, cucumbers and fleshy mushrooms with tahini herbal dressing and a piece of grain bread The fennel was awarded with its pink color by a marinade of red prayer. This earthness was tastefully also actually perceptible and fits perfectly to the ether of the fennel. On the other hand, nothing was to be perceived by the Koriander. The meat mushrooms were mushrooms marinated in vinegar and soy sauce, which caused a kind of meaty consistency with juice and the specific “umami”. The baked sweet potatoes delivered further juice and a sweet taste. Onions and a few radishes added a slight sharpness. Even in the Gargrad of Quinoa there was nothing to remember for me, but there was still a slightly grainy bite without being too hard. At the cauliflower a light curry apron made the whole something more interesting. Gurke, sprouts and leaf salads, of course only for volume instead of taste. So far all was really fresh and good and not dry. Only with tomatoes Sugo and herbs Tahini Dressing I was a little disappointed. Above all 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 micropucks were completely underdosed and therefore tastefully not really existent. If it hadn't been the last, I would have considered the 10.5€ in view of the freshness and tasteful creativity to be appropriate. This is how I have to derive something from the value of money. On the ground the niche with me left an ambivalent rock pressure. Here you will find something culinary alternative and easy to use for intermediates that are not thrown together completely. Also the ambience and the short service were good. But 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 again."

##7 Fast Food in Luebeck

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#7 Fast Food in Luebeck

Kleines Nudelhaus

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City: Luebeck, Fleischhauerstraße 14, Luebeck, Germany, 23552

"Not trying, looks like a snack bar."

##89 Vegetarian in Luebeck

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#89 Vegetarian in Luebeck

Papadoppulos Inh. I. Eleftheriadis

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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."

##24 Seafood in Luebeck

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#24 Seafood in Luebeck