Il se peut que vous soyez redirigé
"Very nice and eat excellent staff and owners are very nice and put on their guests"
Téléphone: +4970835454
Adresse: Dobler Str. 14, Bad Herrenalb, Germany, 76332
Ville: Bad Herrenalb
Site Web: http://www.aroma-badherrenalb.de
Lundi: 11:00 -14:00 17:00 -22:00
Mardi: 11:00 -14:00 17:00 -22:00
Jeudi: 11:00 -14:00 17:00 -22:00
Vendredi: 11:00 -14:00 17:00 -22:00
Samedi: 11:00 -14:00 17:00 -22:00
Dimanche: 11:00 -22:00
Plats: 9
Commodités: 7
Catégories: 5
Avis: 379
I had sworn for a while whether I should report on this traumatic experience at all. A small prospect is sometimes suitable for new openings. But then I realized that a wise man of the Weser had once said that a good Greek was a human right. And the human rights violations must not remain silent. Generally, the aroma is not really new. Already when we moved to Bad Herrenalb 12 years ago, there was a Greek restaurant in this house that listened to the promised name of Dionysos. After two or three visits at this time, we decided not to come back there for reasons that are no longer to be fulfilled today. The greater our joy was when we recently realized that the operators had changed here. And the new tenants have been active in Bad Herrenalb for several years by running a restaurant called Aroma, a little far away in the outskirts of a former hotel and today's Monteursilo. But it never dressed us like that, and then Corona came anyway. So with the change we had come the moment for a new attempt. But that only as a take-out, because before we go back to a restaurant with a good feeling, it must go downhill with the incidence. So two weeks ago I liked to call at 11:00 to organize a lunch for 12. And since the next day we had no time to cook, I ordered a few dishes. Therefore, I used 4 for the number of persons, so that the relation at the price is correct. Of course, only the impression of the first day has flowed into the assessment. Only Sunday came into question for us, as the restaurant is closed in the week. On the aroma website you will find a weekly lunch card, but it seems to be related to the summer; as they are already there, it could not be properly deleted on the phone. Otherwise, however, the website is up to date and appealing. When I came to the restaurant at 12 a.m., two big bags with Styopor boxes waited for me to the counter. I did not find this ideal because if someone should wait at Take out, then the customer should wait for the food and not the food for the customer does not profit from being locked up in Styrofo somewhere. For this reason, I had also asked on the phone to pack the Pikilia (a selection of hot and cold appetizers, 10.80), a wish that pleased. But that did not change the fact that we had first doubts about the idea of covering us for two days with the first bites. While the dough pockets, like everything that came from the frit, tasted quite well, the three creams were a mild disappointment in the truest sense of the word: The Chtipiti does not add as a picant, as announced on the site, fresh chilis no trace, the fine lemon note in the Taramas under the perceptual limit, and the Tsatsiki practically claw-free. A very meaningless affair, but a true delicacy compared to the octopus: Depending on cooking it is either beautifully murky or unpleasantly tough, but such a wounded and tasteless stuff as here had not yet come into life; Water actually came out when we bite. Immaculate and a case for the biotonne. Unfortunately not the only one. A little better cut the fried anchovies with Taramas, rosemary and salad (13,80). The panade was good, and the anchovies had no fishy snack. The salad consisted of coarse cut raw food with a few drops of oil and lemon juice, dressing could not be mentioned. Unfortunately, the anchovies were already lukewarm, because here too the hot fish and the cold salad were packed together, here and at all other main dishes. As a result, the temperatures approached, hardened thermodynamics... And at a time when take out plays such a big role. In comparison to the grilled dorade fillets (17,80), however, the anchovies were still well received. I don't know how and when they were grilled, at least they were as hard and tasteless as if they were warmed up a few times. We can't remember that we've ever got such a mistreated fish. My wife has made great efforts, which is also related to the fact that we were both trained in such a way that food is not thrown away if it can be avoided in some way, but after a fillet there was nothing left. The fact that the potatoes from the map were replaced for some reason by kiln vegetables was not a problem in itself, but it was quite uneven in the Gargrad, partly very crisp, partly very soft. In the same lower league also played the Gyros with Calamares, Salat and Pommes (15,80). The meat was hard and tough, but not crispy, as if the residues had been reheated from the day before. The fact that they were lying on the Pommes was of course not well received, they were completely soft for which the waiting time on the counter had certainly contributed themselves. Everything was said to the Tsatsiki and the cold warm combo in the box. After half I had to fit, and Oktopus and Dorade in the ton got more company. The only light view of the catastrophe was the fried Kalamares that were above. winner of this two-day marathon, just before the anchovies, was finally the lamb lobe with the thick beans (15,80). Of course, this goes even more tender, and spit with garlic, that was not them, but thick beans can hardly be ruined, and I didn't feel like someone wanted to sew us. Since I canceled the club almost completely for Monday, it was a comparatively pleasant conclusion. Unfortunately, I was the only recipient because my wife doesn't eat lamb. It is certainly not 100% fair to judge a restaurant only on the basis of a unique takeout. One or the other would have tasted better if we had eaten it on site, especially because the kitchen was apparently too early. But what was done with Gyros, Dorade or the Oktopus, for example, was simply unimaginable what a catastrophe would have been in the restaurant. With such kitchen services it will be difficult even with the many once and never again guests who have delivered a tourist resort like Bad Herrenalb in front of the front door to you. But I also don't want to mention that a neighbour later told us about a lamb carree that she had fed with great joy there. So it is not quite impossible to start again – I love lamb. However, this means that the lamb entrusted to me must be convincing or at least convincing. And so it won't be easier.
