Il se peut que vous soyez redirigé
"Like always, good."
Téléphone: +49521967750,+495219677520
Adresse: Ritterstr. 33 33602 Bielefeld, Germany
Ville: Bielefeld
Site Web: http://www.kloetzer-delikatessen.de
Plats: 56
Commodités: 24
Catégories: 5
Avis: 2213
... at the end of the visit, we say Fauxpas had happened. But from the beginning: Whether it's more noble in mind, tolerate the arrow and spins of angry skill In other words: On the route Bremen Bielefeld, the railway delayed 1.5 hours. My meeting had begun for a long time and would almost have been over until I had reached the edge of the mysterious pearl of East Westphalian from the Central Station. So what was closer than waiting for a frustration minimiser (Fino von Lustau, €6.5 for the colleague and the missing person to report on a common lunch? After a cozy walk from the train station to the city, I made a walk through Klötzer's fine food business, which is modest on the ground floor, but in the spacious basement keeps all kinds of treats ready for the Schlemmer (you notice: including a beautiful cheese counter . The restaurant is located in the side house, a direct passage I did not notice. From the road, after my memory, a step has to be overcome. The room is modern, but not cool, with ceilings, beautiful design lights and modern art on the walls. An ideal day drink, although the view of the small side street is not very interesting. Nevertheless, I was happy to have a table at the window at the early noon. The young man who kindly welcomed me and served us most certainly had not learned too long and made his thing very good, as well as two other service employees. Open, competent and endeavor to fulfill my little special wishes as much as possible. So I had bought a ham in the store and asked if the kitchen would do my booty for me. Certainly a not quite everyday request that has been met with a must. There were three kinds of bread and a butter that had been taught with Thai Curry. There was olive oil too. A waiting period can be bridged with pleasure. We then ordered a mature South African cuvée from Chenin Blanc, Sauvignon and Semillon for common food. That was 43€. The bottle of regional water for 6€ must already be regarded as cheap, especially because social projects are supported with the purchase. The monthly menu looked as an appetizer of the Bretonian lobster with pineapple carpaccio as well as cucumbers Salbei Chutney (21€ before, as a 2nd walk a surf’n’turf of scallop and quail with pawlings and macaroni terrine. Instead of the intended meat course of Simmenthaler I asked a larger part of the intermediate dish (25€). My accompaniment wanted to leave it in two courses. And after that we had cheese. Of course. The triggered half lobster had a beautiful fleshy structure and clear taste. Tadellos. Drapes on a thin slice of pineapple that clearly noticed caramelization. As a salty component delicious North Sea baskets. The Chutney could have had a little more herb for my feeling, so he remained pretty pale. But this can also easily go back to sage and suddenly the whole plate tastes for cough leg. Therefore: class start. In August there is nothing to say about a cherry tomato, especially as it is so sweet with basil leaves in the cross slit. Except maybe: WTF is dealing with lobster, Brittany or pineapple? I need to learn a lot more... My second band, too, who was vaccinated to the main dish, was funny and already a little tired. More than in a Karlsruhe Star Shop in the whole menu... The three guards of Suprêmes were indeed fritted (like the guests of the country, after often receiving information from the kitchen and service, so desired, but juicy and with beautiful but still red staroms. Unfortunately, the skin was no longer crispy; the photo flatters something. For this, the three shells were sometimes light and very successful. Very well the paws. With such a quality, the cook has no longer much to do, except to take it from the pan at points. Tricky of the Balsamico further flavored with mocha and chili. To complement the juniper, mushrooms and mussels are a bit cautious where they were hit by the taste bomb. The supplement has not disturbed: (Only soft noodles of cured egg kept. Too bad I could imagine some extra flavors. Nonetheless, a successful plate that was particularly able to shine with product quality. My colleague, with the glazed Red Bete Carpaccio, had the most buntest plate she liked for a truffle goat cheese (13€. The main course was a somewhat modernized version of the classic calf liver with onions, apples and potato puree (23€). On the contrary, I did not hear any real enthusiasm; the apple was still quite firm. Finally, a cheese plate with Sainte Maure, Munster, Camembert, Fourme d’Ambert and Gruyere came. Nice selection. For this purpose, plentiful and diverse additions, of which the plastered plums were particularly pleased. Like a berry reading from the beautiful Rheingau (€7.5) and so you could have been very happy in the afternoon. What was that? Three of the cheeses were simply dried. Not ripe or over, but with hard edges and like cheese in the air dry. Even the still very young Sainte Maure had lost his cremation. Sawing and taste like the remains of the forgotten cheese plate from the day before. Only Gruyere and Fourme d’Ambert had a normal shape. Very, very clearly charged. The young head discussed just outside our field of view, so that the overall cheese did not appear on the bill. I found that right. But: How can such goods go to the guest? Where are the delicacies in the barn of the main house? Did you want to save the way? Or was it even an “optimized” use of goods? I don't understand. Something disturbed we have left this in itself so hostile place. The evaluation of food cannot go beyond three stars; I would have slept between 4 and 4.5. This should also forget the suspected failure of the moment and I have a clear recommendation for Klötzer's restaurant.
