Sa Mesa Pizzeria Feinkost
➤ Apflauer Straße 26, 88069 Tettnang (Apflau), Baden-Württemberg, Germany
Pizzeria, Italien
"I was traveling by bike in the hinterland of Lake Constance when I arrived in Apflau in the beautiful Argental. There I came over the years more often, but that there should be a pizzeria here was new to me. “Wasn’t even the Moscht Stüble before,” I thought and was confirmed here on GG. That I presented this to my wife can everyone think here. And, of course, that I also went on a return. So we then reserved a place for us two on the last May evening. The contact on the phone was very friendly and warm and so it should continue. When we arrived we were greeted very friendly by a young lady, who also threw the service for the next evening, and led to our table. The mobile base was previously placed in the generous rear area of the former court. The carded cards were immediately taken to the table and an interesting daily ticket was prayed down. Since, unlike my dear wife, I didn't say anything about it, I almost forgot everything again. What I didn't forget was the appetizer recommendation. The Antipasti di terra were highly recommended. We would almost “go lost”. So convincing that we would like to agree. But in turn. To drink, we placed a special to 2,90 white at the nice lady, unfortunately, never whether it was 0.33 or 0.4l and a white beer 0.5l to 3,60 . Then we turned to the forerunner and other food. The map itself was quite clear. Pizza and pasta. But a few fine appetizers took off from the Pizza Pasta mainstream. Finally, as an appetizer, we did not order a large insalata but exactly the antipasto di terra 8.90 different sausages and cheese specialities. Who can say “no” in such an empathic recommendation? As a single portion for us together as an appetizer. And just then a small mixed insalata 4,90 . Frauchen chose Spaghetti Bolo 8,50 and I naturally talked to the Pizza Diavola 9. The drinks, which were also well cooled, came quickly. Unfortunately, my beer tasted unpleasantly sweet. I tried to draw attention to myself and reached the Thekenmeister. On my question what this would be for a sweet beer, he replied “alcohol-free”. Ok, there was probably a mistake going down, he apologized and very fast was a perfectly fit to drink right white beer in place. As a small Appetizer, inlaid green olives came to the table, which tasted very well. So good that their two already lacked when I came the idea of an image; But the antipasti came soon. Coupled with the little Insalata mista. Especially the Insalata found our undivided consent. Once again an Italian who prepares the salad throughout, and also good and spicy, already in the kitchen. Fresh and also strong and bitter salads were found. I like the bitter salads very much. So this salad could do something and liked us. The antipasti were already a pound. The lady could provide a detailed description for every sausage and cheese. Unfortunately, we have forgotten most of this again; very intense smoked or air-dried sausages and meats. Everyone just knew how to like it. Also the different cheeses, among others a goat cheese, each with long ripening time and real booms, had a neat character. Only the nicely airy and fresh, but otherwise unconventional white bread in the form of a baguette was somehow inappropriate. Maybe it also fits if you are not in expectation of a main meal. But no matter. It tasted and at some point we moved and the rest was packed at the end of the visit and enjoyed breakfast on the following day just as well! On the white bread we mentioned that it might be easy to win clearly what she was very pleased about and thanked for the hint and tip. Then he was asked if it could continue. The main meals came after a pleasant time. The spaghetti Bolognese, a compilation that exists in this way only in D, but which can also be a poem in “good” were of absolutely perfect cooking. The desired garlic, which followed us at Lake Constance on step and step, was also well perceptible. Parmesan, freshly rubbed, came to the table immediately upon request. Unfortunately, the Bolo was otherwise already a bit slow. Yeah, it was aromatic, but somehow... On demand, the always present and cumbersome “daughter” answered that “Mama” in the kitchen would deliberately consider this in such a cautious way. Salt and pepper helped the dilemma more than adequately on the jumps. But basically a pity, because my wife would want a trace more courage. After all, it was good. My diavola was again a pizza that did not correspond to my greatest preferences from the general consistency. But if the rest fits, it works with me. And the rest fit! The dough could really do something even though he would have liked the “knacky margin fraction” again. But he said a nice word on the palate. Nicely spicy and with no long way as you like elsewhere. At the bottom pleasantly stable, thin and not hard. The covering in total was very aromatic and could really do something. That was a demand for all senses of taste. Even the garlic was noticeably present and took a weighty role. An extra-ordered sharp oil came in a rather inconspicuous bottle, but had a nicely doseable sharpening that did not make anything unfit but also did not come as if it were sleeping feet. Ultimately it was good to eat. Here I was also a fan of the tending roman variant of pizza. I liked that very well. At some point it was just there and we were done and we were still talking nicely with the lady. Well, the dad makes the pizzas and the mom make the other kitchen dishes like the spahetti. To both, we made our thank you, together with the request to season a little more courageously with the pastage decorations. A Limoncello or Mirto was offered to the house to settle the bill. We didn't know Mirto, so it could ever be a glass of Mirto and one with Limoncello. The Limoncello was, in any case, an absorbent representative of his kind. Very aromatic with beautiful slightly sharp finish. Mirto is a plant liqueur with extracts from myrtle. At least it was really good, but still didn't make us Mirto Junkies. Conclusion: We can always imagine a return here. Maybe in warmer weather to sit outside. The premises are then somewhat economical and simply furnished. Even the lighting conditions were not particularly great. We cannot say, however, whether this may be due to the fact that this pizzeria may not be residing here for so long and anything else is going to happen. There has already been a lot in the kitchen, but there is a little more air in the guest room. I think there will be an update next year."
