Ristorante Barese

Good Italian with authentic and quirky cuisine. Also very suitable for celebration!

I am currently in Bad Münder to rehab. Since the food in such clinics is usually quite boring and I like to cook passionately and I use the time to test local gastronomy something. September 2022, are a With Rehabilitant and I to Ristorante Barese . The restaurant makes a very clean and good impression from the outside. A beautiful house, which fits well into the old town without any technical work. A small outdoor area and inside really friendly and bright.We were the first guests, punctually to the opening, in the kitchen was crafted, outside apparently stacked the daughter of the owners chairs together and on the counter the phone was the boss of the house. After some waiting time due to the phone call we were kindly greeted and were allowed to choose a table.Leider then took it a bit until we were brought to the table, which was not bad for us. We had no hurry to return to the clinic. But let's get to dinner. From here the important part of my review begins, which I only fill with my impressions. Tastes are different, so I keep my accompaniment out. Who knows, he wants to write a few words himself.I chose a bruschetta as an appetizer. The Bruschetta made a good fresh impression. Personally, it is always important that fresh herbs are used and no spice mix etc. This criterion was fully met. Pleasant large pieces of fresh tomato and small sliced onions. The broschetta was served on self-baked pizza rolls roasted on the cut surface. Perfect for my personal taste: The Bruschetta was well tasted with pepper. I love pepper, so for me everything is done right! 10 points, so to speak, As the main course I chose a Quattro Formaggi! In my eyes, the ideal pizza to test a real Italian restaurant or compare it with each other. My first really good Quattro Formaggi I was allowed to eat in Italy and was an absolute revelation. In Germany, however, most restaurants save on Gorgonzola. The Gorgonzola also fell directly into the eye, with this delicious cheese was not tasted. But in my eyes, something with the Parmesan was worshipped. Tastefully, I did not perceive this very intensive cheese that was filled with naturally produced glutamate, which has very disappointed me. I know that the different regions in Italy also have their own pizza, but I personally like classic Neapolitan pizza where the dough consists only of flour, water, yeast and salt. With appropriate hydrogenation (at least 60, a super fluffy dough is produced, which in the piece yarn gains corresponding volume and is spread with the hand. This pizza was completely plated. She definitely didn't go up in the oven. The dough did not taste classic. I suspect an oil was used here, I hope at least olive oil. Another assumption is that the furnace operates at a relatively low temperature. He was latently keksig.Now, this critique may seem in its extension. something smitten, but it should not be absolutely. As has already been noted, tastes are different and the Italian pizza is also somewhat different in the regions. One thing is important: The pizza at Ristorante Barese is definitely better than 98 pizzas from a Döner Bude!The restaurant makes a bright and well-kept impression, as I said. The owner and daughter offered a very friendly service and we were happy to be a guest. In particular, I would call the pizzas cheap. From me: 4 out of 5 stars.

Very delicious food, all made fresh,not from the bag.Tolles ambience.

Very warm, friendly and really good food.

To make the service somewhat unfriendly. only the dessert was not so delicious. (tiramisu) Service: Dine in meal Type: Dinner Recommended dishes: Lasagne, bruscetta