Restaurants from Bremen
4.4
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4.4
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City: Bremen, Konsul-Smidt-Straße 26, 28217 Bremen, Germany
"Our friend had once again chosen a restaurant for a common Sunday dinner. as buten bremer we found it in the overseas town in the shed 1. there was nothing left around 12 clock, we have a beautiful window with views of the harbour pool. then we have the cards and ordered the drinks first. spermless chefs, choirs, choirs and choirs for this dessert we have four tellers and shared it together. for the first visit there we were thrilled, even the damentoiletten without a tadel. we have for 4 people approx. 160 € paid there, we drank money for the two ladies and we gladly gave them. I had that half on mine."
4.5
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4.5
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City: Bremen, Besselstraße 40, 28203, Bremen, Germany
Dinner only, Serves Alcohol, Romantic, Vegetarian Friendly
4.3
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4.3
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City: Bremen, Parkallee 299, 28213 Bremen, Germany
"The gastroleaders are largely in agreement: in the tenth largest community in Germany the link to the culinary developments is lost. for four years no Michelin star in the city. a single bib gourmand only in the still weaker bremerhaven. the reaction is surprising: “The testers have just got a bad day./ these only disturb the lack of tablecloths and simple cutlery./ we cook for guests, not for critics./ the last is full, so we are on the right way.” But maybe it is just the higher demands. as usual suspects will be. the surprise of the S-Landhotel munte is located on the outskirts of the city close to several nearby recreation areas as well as university and research facilities; it is as easy to reach from the carbahn as from the city. this and the immediately following private eye clinic always offer a well filled parking space. the culinary desires of the high-end customership fulfills an Italian restaurant of the middle class and dedicated mainly to wild and fishcats. the names are kept in the sweet water aquarium. years ago I had one of them on the teller without the experience pushing me back into a quick look. the Michelin recommendation, which I was a bit surprised to know and made me in sweet pendant with train and bus on the way to the green. The environment is typical country house style (except confirm the rule: bright, on vintage trimmed forests, rattan chair, view into the garden or here in the small garden area. not quite on the height the brown natural stone pads of the buffet and the queaky light elements. we sat right under one and his devastating effect on the photos, unfortunately I only noticed on the local computer. I tried to get the best in post-processing. we had no reservation in the early Saturday evening, but we got a covered table in winter garden without problems. there would have been enough acceptable places in the subsequent breakfast area. the public as we couple in the best old and a smaller group. businessmen at the weekning misdisplay. the obercive herr plenge cultivates a casual, sometimes a little in the cuddly absorptive style. dark sakko with a towel, but open white wool work a little effortless. enough fashion, services, also the younger staff were very neat. always attentive, with individual recommendations and ask. that the cards are finished, is not as important as the knocks that have prevented the food on the quite far away from the kitchen effectiv. all were fulfilled, we were satisfied. as aperitif madame chose an alcohol-free fruity cocktail for friendly 5,3€ I was the point after a gin fizz calculated to 8.1€ the preferential for crupe prices further in the card (is the any marketing trick? . in the three-course home menu for 33.8€ tasted the tablespitz bread of my lira instead of the menu, I had chosen à la carte the following: königsberger klopse from the rabbit wild boar tip, also from wild boar. as apéro a canapé with wild boar salami naturally excellent. there was also ciabatta and a Mediterranean criminal butter. from the six open whites we chose a glass giant by Bassermann-Jordan and a burgundercuvée by markus pfaffmann. both in 2017, both for 5.6€ of the gamascher. the mettklopse of the rabbit could convince on a whole line. juicy and mild-sweet, from some here as soap taste was not covered by the cups in the sauce. the kartoffels, which also like the ones; with the spicy, only slightly acidic little a tight. the kitchen had forgotten to swing them in butter, but I did not regret it. also the next rich salad of red bete fits well with sera sweet not and above all not too much acid. that was once a start to measure the knipp (wiki knows more! from wild boar than between very strong. strongly spicy and slightly picant, so that the output product was not really different from the domestic pig. but hearty fried so that a dark, crispy envelope had formed. leeecker! not swimming in fat, but also not as dry as a quasi-industrial product from large shops. again the beautiful salt potatoes. actually “hearted” bratkartoffels, but that seemed a little too powerful to me for an intermediate dish. the classic North German threetone completes a sweet-saures, non-soft boiled apfelcomonate, in which cinnamon and laurel were to taste. herr plenge also recommended senf. to pay an alcohol-free “hanseatic group pilgrim” at 3,3€. the sour roast, also from the black coat, not quite this level, especially I expected a little more acid in the soße. still a successful, tasty and plentiful portion dish. the flesh tasted more powerful here. it wasn't too fast, just at some, small put a little dry. the red cabbage was cooked again perfectly, still with bite, but not about half raw. here I was only surprised by the very reserved spicing that was quite natural. in the face of others, unexpected. I prefer to hold on to the loose semmelknödel with a broth filling, which were of course perfect for taking up the additionally rich dark sauce. while my dearest enjoyed her dessert, I let the cheese out and could rejoice: in the hearty traditional regional cuisine, but modern, without screaming for fashion. there is no crossover on the teller. it is not dehydrated or stabilized, but domestic products with limited art are further developed. positive surprise and for fans North German cuisine a clear recommendation."
4.5
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4.5
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City: Bremen, Findorffstraße 51, 28215, Bremen, Germany
"Wir waren nach einem Konzert im Schlachthof noch in der Kneipe. Das Personal war sehr sehr freundlich. Man hat extra für die wenigen Gäste offen gelassen und die Preise sind sehr human.Nachts hat man uns extra draußen noch gefragt, was wir in der letzten Runde haben möchten.Ich finde diese Kneipe sehr harmonisch und wird von mir wieder besucht."
4.5
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4.5
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City: Bremen, Langemarckstraße 230, 28199, Bremen, Germany
"Delicious tasty and super fair prices. always happy"
4.4
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4.4
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City: Bremen, Hohenlohestraße 4, 28209, Bremen, Germany
Terrace, Free Wifi, Reservations, Highchairs Available
4.4
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4.4
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City: Bremen, Gertrudenstraße 37, 28203, Bremen, Germany
"For 20 years I have been going to look again and again ml and look forward to the great continuity.... again this time great kitchen and super nice service. Without reservation still set and enjoyed....."
4.5
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4.5
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City: Bremen, Osterfeuerberger Ring 7, 28219, Bremen, Germany
"The best restaurant in Bremen. Always fresh, always delicious and great atmosphere. The staff is always friendly and humorous and well dressed. Anyone who likes meat will definitely be happy here, big and tasteful grilled plates or a fantastic plague or a crusty carving, there is everything. Eat for years, tomorrow. Yes, the prices are really good. I look forward to every visit."
4.5
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4.5
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City: Bremen, Friedrich-Ebert-Str. 8, 28199 Bremen., Germany
Delivery, Wifi, Card Payment, Takeout
4.5
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4.5
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City: Bremen, An Der Reeperbahn 10, 28217 Bremen, Germany
"There we were. Unfortunately in front of closed doors of the already very praised “Zum Griechen”. My nearby staff had not reported the absence of leave. Well, I hadn't asked or even suggested a visit. Despite this, what do colleagues allow?; Well, where? We spontaneously fell in the front part of the Overseas City. During several breakfast visits, the eer and heavy-duty offer had convinced us as well as the modern ambience with bronze and brown tones and color cups in purple. Space dividers and indicated honeycombs create some intimacy in the large room, which, with full occupation, takes 130 people and can accordingly become loud. On the shaded terrace it was too cool for us and the “out view” is still limited to old and new office buildings. But at around 6:00 p.m. there were still plenty of free places inside, which gradually filled with separate pairs, but mostly younger audiences of different origins with preference for PS strong Bolids. We were received by a younger lady in black outfit I suspect the “daughter of the house” quickly and accompanied to a good table. Candle lit, maps handed over, asked for drinks: all with a professional friendliness, but not unpleasant. Satisfaction was also asked. The other assistants also routined their job. Elisa, headed by a Turkish gastronomic family, offers “Mediterranean specialities delicious, fresh and diverse”. It is therefore called pizza, pasta and the typical grill dishes of the Levante. The Mediterranean classic burgers, burritos and, of course, a Thai curry. Even the much too large offer in the appealingly designed card was not good for the fresh kitchen. Day offers also misrepresentation. To keep the damage small, I ordered grilled Peperoni on the way and then with Tavuk Saç Kavurma one of the few traditional Turkish dishes: In the pan roasted chicken sprinkled in spicy tomatoes chilisauce with rice and Turkish Naan bread? . My companion went with roasted beef liver for 15€ with barbecue vegetables. In both courts there was a small supplemental salad and Tzatziki. Since the testing of the small wine offering did not give rise to any confidence, we stayed with alcohol-free pils or white beer. The best decision of the day. Hardly we had ordered, big yeast buns were standing on the table with sesame. It was exactly the same size, it was probably finished bakers, but still a little warm with golden crust and soft inner life not so bad. Besides, as with all other plates, a portion of Tzatziki. My companion liked the missing Knobi Overkill. More was not to be praised. The yogurt so low in fat that it tasted more like magerquark. Every gastroguide child knows that good Tzatziki yogurt needs at least 10% fat! Then it wouldn't matter that small cucumber pieces were processed... The simple supplemental salad with industrial dressing did not hurt at least. It went on with speed. The Peperoni came and went right back. At least one idea of roasting would be nice. Get back to the grill. I had the second attempt to apply. However, the incision test confirmed the optical fear: Ordinary inserted goods from the glass. Tough, leathery skin, some sharpness, but much too much acidity. 6.5€ is just undamaged. As with the Hohn, there was later a grilled fresh spiced paprika as topping, soft and aromatic. That's what I thought. Hardly was cleared, the main dish stood on the table. In the now occupied tables a giant brigade has to stand in the kitchen for this tempo or it is a logistical masterpiece. Or all chicken pieces are about the same size, evenly browned, inside slightly dry, the edges are somewhat hard. Doesn't take so long to pick up a plastic package from the cooling, torn up and tomato and many, and I don't want to give up too soft garden paprika pieces. It's hard to feel anything from Schörfe, just boredom. Occasionally green stripes, probably parsley, reminded of what is actually Turkish cuisine: a potpourri of fresh herbs and many spices that can give the more simple food exoticism and in the best case refinement. The Gözleme pasta was placed under the dish, soaked and only to eat with knife and fork. I don't know if this is “so heard”. I would rather have had it to fill or to pick up the sauce ach, was there nix to tune in. What does not mean that it would have meant the lower edge on the plate. In addition, there were more or less popular hemispheres of tomato rice from Greek or ex Yugoslavian restaurants. The delicate rosé had already seen the elegant touch of tomato, which covered the overly softly cooked grains. The individual, more gray than green mud peas a beautiful mentecle for the entire kitchen performance. The strong grilled cattle liver of my wife was at least better. Through, but not yet dust dry. The so-called grilled vegetables were indeed tasted from the pan and b on the occasion, but nevertheless not soaky and tastefully ok. On average there are 2 stars for the food. The PLV is difficult to evaluate. Quantity ok, on the other hand the inferiority of most products. 2.5 stars. Fun fact at the outset: On Monday, Mr President, Mr President, Mr President-in-Office of the Council said that his lack of information policy was “resolved”. He stood with accompaniment 24 hours later also in front of the locked door. It was a lot smarter with the Rodrigues at the replacement. It's his pleasure!"
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