Restaurants from Leverkusen
4.3
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4.3
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City: Leverkusen, Von-Kettler-Straße 30, 51371, Leverkusen, Germany
"Long waiting times Food cold the price goes so"
4.7
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4.7
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City: Leverkusen, Alkenrather Straße 1, 51377 Leverkusen, Germany
"What else should I write, which was not written by all those who gave 5 stars, I can only confirm everything! The ambience is very beautiful. You feel very comfortable! All who work there make this excellent!! Starting with the service as well as Chief Executive or the dominances in the kitchen only TOP!!! Goodness begins with greeting! The food is absolutely great!! We had some of the map and each dish was a cupcake I look forward to the next time and thank you for the very nice evening in your restaurant!!"
4.1
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4.1
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City: Leverkusen, Kaiser-Wilhelm-Allee 3, 51373 Leverkusen, North Rhine-Westphalia, Germany
"Die Räumlichkeiten sind sehr gepflegt eingerichtet. Nur ist es den Akustikern nicht gelungen einen halbwegs erträglichen Geräusch-Level einzustellen. Es ist schlicht und einfach viel zu laut.Die Küche war bei meinem letzten Besuch nicht sehr überzeugend. Die Speisen waren überkocht und nicht heiß. Das war bei früheren Besuchen wesentlich anders."
4.2
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4.2
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City: Leverkusen, Bismarckstrasse 118, 51373 Leverkusen, North Rhine-Westphalia, Germany
"I found the bid particularly sympathetic. find that suitable for all types of events, whether with colleagues, friends or sippy; There you both get: friendly and fleeting waiters. I think my companion and I have already ordered the whole card. The food was served very quickly."
4.4
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4.4
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City: Leverkusen, Opladener Platz 5, 51379 Leverkusen, Germany
"Family friendly, pleasant atmosphere and very tasty and lovingly prepared food (international cuisine, Balkan specialities, for all involved) The staff was also super friendly!! Clear recommendation"
3.5
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3.5
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City: Leverkusen, Am Buechelter Hof 11 | Best Western Hotel Leverkusen, 51373 Leverkusen, North Rhine-Westphalia, Germany
"Salmon was cooked to perfection and flaky even though steaks are this restaurant's specialty. Service was great."
4.2
4.2
City: Leverkusen, Friedrich-Ebert-Platz 2, Leverkusen I-51373, Deutschland, Germany
As soon as we have a meal plan for Bobby&fritz from Leverkusen, we will publish it here. In the meantime, feel free to take a look at the meal plans in the surrounding area. Or help us by making available an overview of the dishes and drinks here.
4.5
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4.5
Menu
Online table booking
City: Leverkusen, 51379 Leverkusen, Germany
"Prolog: After a few weeks of lead time and various appointments, changes and final fixation should be the way we reserved a table with 12 people at 20:00 in the Pantanal Rodizio in Leverkusen Opladen. Why Saturday? Well, there's the SAMBA show included. Rio we're coming! Since there was enough time to prepare, I've been doing a little research. There is an eye-catching home page with oversized images of juicy meat skewers, which are even praised with a quality guarantee. [here link] The owner runs two restorations. Headquarters in Cologne and the second in Leverkusen. In the “Galerie” category, various kickers from the 1.FC and where there is a lot of food, our Calli Reiner Callmund is more difficult, before. Managers of Bayer Leverkusen and author of “A calorie rarely comes alone”, also not missing. “Of course, the food will be enough,” I thought. Furthermore, the meaning of the name Rodizio was also explained: “the rotating” For completeness, I have still gowned Pantanal: “Sumpfland”. I wouldn't have suspected the best cattle farms in the swamp, but I've never been to Brazil... The Pantanal is located directly in the downtown of Opladen and has no in-house parking. So the autoconvoy was previously strategically divided so that everyone can find a place in the adjacent areas. The two car parks that I've been driving are closing at 22:00! The front area is equipped with small butt discs and already houses a handful of sniffing smokers who are pushing around the uncovered ash buckets, which are already oversourced. A double door with 2m2 space leads to the guest room. A traffic light for block handling would be helpful – but there is not. Inside are coarsely braided walls, open pawl arches and artificial palms, which are supposed to simulate a South American bodega style. In the individual corners of the interior are the seats in various wooden seatings, in between there are two Bufett islands one with salad and appetizers and a smaller one for the desserts. After a close greeting from the waiter, he shows us roughly the direction to our 12 table and disappears into the kitchen area post-turning. We haven’t pulled out the jackets yet again: “Where is Cheffin?” “But in search of a parking lot??” is my amazed answer. “If you don’t have 12 people, I have to use tables elsewhere,” it says and disappears. I think “Bleaf quiet, brown – we only have 10min in mind!” and take care of the final laying of the wardrobe. Milliseconds later he is back there “Who wants drink?” Without ever being able to look into the map, I ask for pure speculatively for a soft Pils. “Nix, only Kölsch and Wheat” “Ok, then Wheat” and washed away again after he interrogated the remaining orders in the same time. At the same time, our beers come. The interviews on the drinks of the new arrivals take place in the same manner. “And Esse wants?” “Rodizio*” comes more than ever. *Rodizio: For a flat rate of 29,50€ per person, the Cortadores come by the table for so long with their various meat spikes and cut down individual slices with their kitchen sabers at the table. In the meantime, the kitchen has various side dishes. “OK, all Rodizio” bongt Gastone, collects the designed menus on the fly and evaporates again towards Tresen. Hmm, I'd like to have a look at the map - but then not. So I turn to the “Great from the Kitchen” that was on the table before our arrival. The Brazilian tripod consists of a neutral herbal butter, which can probably not make meggle better, a knobitunk with the consistency of a Dutch fla and a very acceptable, mild-sharp salsa. Accompanied by a 5 discs conventional rod white bread. Greetings from the kitchen The quantity on the photo is for 4 people! and should be sufficient all evening as it is not re-ached. It is fair to say that, for the above reasons, we have not asked. Speedy Gonzales is back with the second batch of beverages and indicates that we can keep ourselves at the appetizer buffet. Let's start with the food: half of the buffet consists of raw food, can contents, various salad dressings and, on the other hand, of various dough teas. Since no signs gave the indication of what the shells are in themselves, I packed an exhibit on the plate in a short time. Accompanied by a swollen bean paprikage vegetables and a spoon self-made! Cucumber salad. div. The frying shells once contained potatoes, chickens and various pasty contents. They tasted quite acceptable, but because of their previous stay in the cooling, they had not even arrived almost at room temperature. So on to a treat – also cold and more blanched than sworn. Complete without spice or salt. No, I can't. Continue with the cucumber salad – Oh, I know where the salt has remained! Delicious as a guinea pig. The rest remained undisturbed on the plate. Saw my table neighbors similar. Hopefully it can tear the rodizo out... Shortly after that, in my right ear a voice sounds: “Bean wants?” When I turn around to that side, I'm placed on the plate from the left. "Eh, yes, thank you" Does Speedie's sister work here?? Luckily, the spitman comes from the other side of the table and already whistles the first grooved variations on the plates of my table neighbors. El Contadores pork and a kind of chorizo but with very good taste. A spoon of rice had also settled on my plate. “Oh, you missed an operation again” Well, now eat quickly before the plate is completely excavated to me. The pork was delicious, the sausage went so, the beans were completely tasteless and without salt there I knew where it was left and the rice was grainy and rather greedy than cooked. Wow – somehow this is like a red thread... After just 20min, the music box turns up completely and there appear two Copa Cabana Hupfdolls incl. a drumming dancer to Bellini “Samba do Brasil”. The hips were swung around the Brazilian life style to show the Vikings tastefully. After about 5min, the spook was over again and the trio disappeared into the back of the restoration. Directly followed by another brigade Cortadores – now with apparently beef on the skewer. Since the spear has already passed through half the restaurant, the supposedly grilled outer parts have landed on the other plates, because of the production, the meat is not really cooked to the middle. Consequently, one of the bloody meat juice drops directly onto the plate when cutting. From here I didn't take any photos because the plate now looked like a renal shell from the surgery area – was there a mistake in retrospect? Did I mention that any use of spices seems to have been made here? If it had been merciful, the meat would have had a taste of its own. Only the texture made me suspect that it was a piece of hip. On the table there were two salt and pepper shakers, which were already seen on the outdated carnivals from the 80s. But I kept the distance from this, because I can not demand any taste for this dust-grain-sized, green pepper powder. I will shorten the other impressions in a stakkato style. Next meat skewer again something from the hip area/tafelspitz , plus the finest broccoli, cooked potato corners unfortunately without salt or almost raw paprika lid etc.... In between the well-known spark picks from the sugar hat – in the third pass even with forced-polonaise, which is not very defenceful guests. After two further passages of meat, where I only read the amount of a cräcker, the evening had been tasted and sounded for me. On the way to the frustration, I could enjoy a quick look at the already semi-finished dessert buffet – Tiramisu, dairy with Kakau and a Panna Cotta with strawberry sauce on top. There were other desserts, but because of their condition they would only have been identified by a trained pathologist. I don't know if in Brazil these dessert variations are also crippled I am out – in the truest sense of the word! A nicotine syringe later I order two double espressi with Sambuca for me and my also so enthusiastic female, and together we marvel at the tireless neighboring tables, which are constantly getting the plates full. To our luck, the Brazilian racing mouse is just as fast at the cashier so that we can quickly get on the way home. Let's get to my final bill. Ambiance: For Bodega Style – art palms and for the tender Badenixen I want to be fair 3 points The service: They were quick – no question. But that seemed more like a pressure refueling. 1Point Food: I can't remember ever leaving a restaurant so unsatisfied. Wrong temperature, wrong cooking point, taste and unideal. Only the ingredients were not spoiled and for that there are 2 points of cleanliness in my mind: before 3 points, by the smelting action at the table were all table utensils incl. the guests fully tacked 1 point makes summing 2 points PLV: 89,50€ 2 persons for 2 rodizio, 2 wheat, 2 espressi, 1 Alsterwasser and 2 Sambuca 1 point total score: 1.5 points. If you want to make a moderately full-blown ballermann and take off on slightly dressed Re animation ladies, you are right here. I bite myself in the proverbial in the A... when I went on the return trip, what you could have eaten for 45€. e.g. in D ́Aquila... My assessment is always related to the restaurant category and my individual assessment of food quality. Overall impression: 1 – certainly not again 1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – necessarily back to kitchen trip"
4.6
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4.6
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Online table booking
City: Deutschland, Deutschland, Germany, 51379
"Simply ingenious, were always in another pub now we stayed there. The food is just great and Jenny and the team are great..Dumen up, you feel very comfortable."
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Featured
Menu
Online table booking
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Menu
Online table booking
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