Lavilla Kays Culinarium - Bremen

Again la villa? again and again! because I simply don't want to accept that an interior design style concept after the other invites for its most lasting in the worst case comfort, is best also as if high-kitchen is celebrated, and the real can be praised in this city with its and if! performance, somewhat higher, but the so much better price-performance ratio extreme. so much that after the traditionally weak januar the lunch offer had already fallen to the sacrifice of the lack of demand, also remained at the beginning of the new month on the afternoon. the offer cannot yet lie. the gifted emil karnaczewicz has responded to the hanseatic knauserigkeit or badly, and in particular the midday card has changed. the expensive and at the same time their award-winning menus are omitted, the dishes have become much more rustic in paper form and the prices are also recalculated. in quality, creativity and crafts, but there are no beats, as I was able to experience with crumbles and kartoffels 5€ in my winter trilogy suppe with dijonsenfdressing 4€ and finally glazed chips with green cabbage, pink and three types of kartoffels 14€ very pleasant. due to the following afternoon dates, the food was accompanied by two soft-free beers of veltins á 3.2€ and the meal ended with an expanded espresso 2.9€ as autsch. after the order, two species of crispy baguette were bought richly dried tomate, olive, but indecent, with a careful! butter and maldone salt. the other amuse has fallen to sacrifice at least midday of the new calculation. pity, but understandable. the suppe was audiblely freshly foamed, came with a brotchip and naturally self-dissolved croutons with something paprika. as has been noticed more often, the kitchen puts on the insert of crumbs. Here estragon surprises, which surprisingly complements the strong but not bitter taste of the old Burger pineapple with the anisnote. the small potato cubes were cooked exactly, soft, but solid boiling and had, oh wonderful! a taste of your own. Finally, the glass of waking up on the retreat also seems to be completely empty from the small, round plate. as my main dish needed some time for fresh preparation, herr karnaczewicz offered me to serve the gurkensalat as an intermediate dish. a simple teller kreatiw was also refined without expensive gimmicks. the crispy gurkens were covered with only enough fine scavenger sauce to still taste. from expectant dill and petersilie, the well-made components here. makes fun to taste the thoughts of the cook, especially when they are brought to the teller. were suppe and salat clear of the order, could convince the price at the beginning. the performance component does not require a variety, the image says: a dense green charcoal and pink, the northern German winter classic. instead of the often either dry or greasy kassler or the soft and wabbely-boiled all-world splinter here two tranches of juicy chips, whose lacquered crustrated after straight fragments. the filling of the grützwurst was already triggered and executed in two appetit curves. no battlefield with a whistle remains so. also the vegetarian components. the cauliflower cooked for a quite long time, but not to an undefined stamp, but already blur. instead of the usual fersenflacken, the kitchen uses some stabbed kartoffels for bonding and for me new small black lenses. strong, still broken, and they know why the green cauliflower is in the trend. the apples were also unbeatable. beside a well hit salt potato, it was the same rolled in a crimped mixture similar to the bouquet of the Frankfurter sauce. excellent but the double-baked variants. large kartoffels are baked, hollowed out, scratched with their light reddish notes, striped and seasoned, picked and baked again in a lot. a crispy new experience! the last espresso was already served in the preheated beaker diluted with a glass water. I was looking forward to my pedro ximenes on the theke, but stayed still deepened in the conversation? was it to convince my friend to place our lunches from the giretas into the villa on Monday. with the image of the veranda, a secured room for his boxerdame and my insurance that the first room at the entrance is by no means dark, I also successful. After I first came back from the washrooms inspected here, which were fresh and pleasant in each relationship, I found a delicious farewell in the form of a sorbetball from the Grannysmith reduction. delicate melting, sweet and intense in color and taste. a few sawnepuffs vanilla, a little crispy, and as the last crumble surprise a little basilikum. a wonderful green surface. I'm on a crusade!

Again la villa? again and again! because I simply don't want to accept that an interior design style concept after the other invites for its most lasting in the worst case comfort, is best also as if high-kitchen is celebrated, and the real can be praised in this city with its and if! performance, somewhat higher, but the so much better price-performance ratio extreme. so much that after the traditionally weak januar the lunch offer had already fallen to the sacrifice of the lack of demand, also remained at the beginning of the new month on the afternoon. the offer cannot yet lie. the gifted emil karnaczewicz has responded to the hanseatic knauserigkeit or badly, and in particular the midday card has changed. the expensive and at the same time their award-winning menus are omitted, the dishes have become much more rustic in paper form and the prices are also recalculated. in quality, creativity and crafts, but there are no beats, as I was able to experience with crumbles and kartoffels 5€ in my winter trilogy suppe with dijonsenfdressing 4€ and finally glazed chips with green cabbage, pink and three types of kartoffels 14€ very pleasant. due to the following afternoon dates, the food was accompanied by two soft-free beers of veltins á 3.2€ and the meal ended with an expanded espresso 2.9€ as autsch. after the order, two species of crispy baguette were bought richly dried tomate, olive, but indecent, with a careful! butter and maldone salt. the other amuse has fallen to sacrifice at least midday of the new calculation. pity, but understandable. the suppe was audiblely freshly foamed, came with a brotchip and naturally self-dissolved croutons with something paprika. as has been noticed more often, the kitchen puts on the insert of crumbs. Here estragon surprises, which surprisingly complements the strong but not bitter taste of the old Burger pineapple with the anisnote. the small potato cubes were cooked exactly, soft, but solid boiling and had, oh wonderful! a taste of your own. Finally, the glass of waking up on the retreat also seems to be completely empty from the small, round plate. as my main dish needed some time for fresh preparation, herr karnaczewicz offered me to serve the gurkensalat as an intermediate dish. a simple teller kreatiw was also refined without expensive gimmicks. the crispy gurkens were covered with only enough fine scavenger sauce to still taste. from expectant dill and petersilie, the well-made components here. makes fun to taste the thoughts of the cook, especially when they are brought to the teller. were suppe and salat clear of the order, could convince the price at the beginning. the performance component does not require a variety, the image says: a dense green charcoal and pink, the northern German winter classic. instead of the often either dry or greasy kassler or the soft and wabbely-boiled all-world splinter here two tranches of juicy chips, whose lacquered crustrated after straight fragments. the filling of the grützwurst was already triggered and executed in two appetit curves. no battlefield with a whistle remains so. also the vegetarian components. the cauliflower cooked for a quite long time, but not to an undefined stamp, but already blur. instead of the usual fersenflacken, the kitchen uses some stabbed kartoffels for bonding and for me new small black lenses. strong, still broken, and they know why the green cauliflower is in the trend. the apples were also unbeatable. beside a well hit salt potato, it was the same rolled in a crimped mixture similar to the bouquet of the Frankfurter sauce. excellent but the double-baked variants. large kartoffels are baked, hollowed out, scratched with their light reddish notes, striped and seasoned, picked and baked again in a lot. a crispy new experience! the last espresso was already served in the preheated beaker diluted with a glass water. I was looking forward to my pedro ximenes on the theke, but stayed still deepened in the conversation? was it to convince my friend to place our lunches from the giretas into the villa on Monday. with the image of the veranda, a secured room for his boxerdame and my insurance that the first room at the entrance is by no means dark, I also successful. After I first came back from the washrooms inspected here, which were fresh and pleasant in each relationship, I found a delicious farewell in the form of a sorbetball from the Grannysmith reduction. delicate melting, sweet and intense in color and taste. a few sawnepuffs vanilla, a little crispy, and as the last crumble surprise a little basilikum. a wonderful green surface. I'm on a crusade!

Again la villa? again and again! because I simply don't want to accept that an interior design style concept after the other invites for its most lasting in the worst case comfort, is best also as if high-kitchen is celebrated, and the real can be praised in this city with its and if! performance, somewhat higher, but the so much better price-performance ratio extreme. so much that after the traditionally weak januar the lunch offer had already fallen to the sacrifice of the lack of demand, also remained at the beginning of the new month on the afternoon. the offer cannot yet lie. the gifted emil karnaczewicz has responded to the hanseatic knauserigkeit or badly, and in particular the midday card has changed. the expensive and at the same time their award-winning menus are omitted, the dishes have become much more rustic in paper form and the prices are also recalculated. in quality, creativity and crafts, but there are no beats, as I was able to experience with crumbles and kartoffels 5€ in my winter trilogy suppe with dijonsenfdressing 4€ and finally glazed chips with green cabbage, pink and three types of kartoffels 14€ very pleasant. due to the following afternoon dates, the food was accompanied by two soft-free beers of veltins á 3.2€ and the meal ended with an expanded espresso 2.9€ as autsch. after the order, two species of crispy baguette were bought richly dried tomate, olive, but indecent, with a careful! butter and maldone salt. the other amuse has fallen to sacrifice at least midday of the new calculation. pity, but understandable. the suppe was audiblely freshly foamed, came with a brotchip and naturally self-dissolved croutons with something paprika. as has been noticed more often, the kitchen puts on the insert of crumbs. Here estragon surprises, which surprisingly complements the strong but not bitter taste of the old Burger pineapple with the anisnote. the small potato cubes were cooked exactly, soft, but solid boiling and had, oh wonderful! a taste of your own. Finally, the glass of waking up on the retreat also seems to be completely empty from the small, round plate. as my main dish needed some time for fresh preparation, herr karnaczewicz offered me to serve the gurkensalat as an intermediate dish. a simple teller kreatiw was also refined without expensive gimmicks. the crispy gurkens were covered with only enough fine scavenger sauce to still taste. from expectant dill and petersilie, the well-made components here. makes fun to taste the thoughts of the cook, especially when they are brought to the teller. were suppe and salat clear of the order, could convince the price at the beginning. the performance component does not require a variety, the image says: a dense green charcoal and pink, the northern German winter classic. instead of the often either dry or greasy kassler or the soft and wabbely-boiled all-world splinter here two tranches of juicy chips, whose lacquered crustrated after straight fragments. the filling of the grützwurst was already triggered and executed in two appetit curves. no battlefield with a whistle remains so. also the vegetarian components. the cauliflower cooked for a quite long time, but not to an undefined stamp, but already blur. instead of the usual fersenflacken, the kitchen uses some stabbed kartoffels for bonding and for me new small black lenses. strong, still broken, and they know why the green cauliflower is in the trend. the apples were also unbeatable. beside a well hit salt potato, it was the same rolled in a crimped mixture similar to the bouquet of the Frankfurter sauce. excellent but the double-baked variants. large kartoffels are baked, hollowed out, scratched with their light reddish notes, striped and seasoned, picked and baked again in a lot. a crispy new experience! the last espresso was already served in the preheated beaker diluted with a glass water. I was looking forward to my pedro ximenes on the theke, but stayed still deepened in the conversation? was it to convince my friend to place our lunches from the giretas into the villa on Monday. with the image of the veranda, a secured room for his boxerdame and my insurance that the first room at the entrance is by no means dark, I also successful. After I first came back from the washrooms inspected here, which were fresh and pleasant in each relationship, I found a delicious farewell in the form of a sorbetball from the Grannysmith reduction. delicate melting, sweet and intense in color and taste. a few sawnepuffs vanilla, a little crispy, and as the last crumble surprise a little basilikum. a wonderful green surface. I'm on a crusade!