Kränholm - Bremen

We had not visited the kränholm since the last report. pity actually, because the opposite and the many art works in the restaurant and caffeine are already worth a trip (the snow-covered for events that we unfortunately do not know from inside. but the journey with the train and bus seemed too laborious (city child stop. and the car prevented abundant weeds. a visit in the alcohol-free fasting period was quite good. since 2014 there are two changes in the number of pöppel; but with the couple, very sympathetic presented on the homepage, now seems a break. after the two terrible years we are especially happy to support young gastronomy. in the early Saturday evening we were only the second guests at the opening time; and after a small waiting time in the bar area we were greeted kindly. the garderobe we like to leave our service fee (especially in the cold season pleasant hospitality, which unfortunately seems to die a bit, which accompanies us through the large, clearly designed space on the table. the desire for a change due to better lighting conditions could be fulfilled without problems. the service for about 40 ceilings in the evening shared four young people, one or maybe two of them. in the side table was by the way another with their family set as hospitable. the contact was professionally friendly and casual. if something didn't fit me, the young lady smiled at my shoulder again and again; I just know about my hairdresser. foyer lounge bar main room behind which the kitchen reminded me of our last visit was the very quick question about the aperitifen while I had not even taken a place. which, however, took the alcohol-free cocktail from maracuja sirup, honeymelonenei, ginger powder and left nothing of its delicious melange refreshing fruity sweet and cake notes. my dear woman ordered a second second second second, I entered the order with water. a “real” amuse there was not, for three sorts baguettes that looked a bit more chessier than in the evening. we were both happy with the start-up. my wife tasted the damped salmon mosaic with a gurken dill sud and sweet, crisp schalottes a lot. a bit piquanter warhabi crème and funny in mouth-kracking algenkaviar. a not only visually beautiful teller. I went to the “Pilzgarten on Kränholm”: champignons were processed as foam; that was already surprised. extremely crispy and tastefully fine the spiced enoki. Not so after my hat, but crazy inserted crimps and glazed **** that were very salty. kreatiw in any case, also handmade and made the various textures and temperatures for variety. on the other hand, acid and salt already bordered for me. but still tasteful, I don't want to sneak a sponge that puts the early-seede strongly in scene. only wet so that a sponge should not be, so they don't care when dressing it. also in the second floor my wife for her care on the table-foamed bears, but I missed the announced crumbs. Maybe it was falling down, which was a bit unfair. pleasant but a slotted woke that lit with a little liquid dotter. Unfortunately, I had pulled a sweet one. the red tomaten mango suppe was so merciless overwhelmed that I gave up after three runs. with each spoon the absolutely present sweet acid fruit note of a massive saltiness. the second part of the court has not created any remedy. the “Zucchini garnelen röllchen Olive” was handmade during the clean work, but in the approach they miss the place. in cold, tasteless zuchini was a color that would have remembered leberkäse if it had not been easy in the gray color. I had the service excellent in the kitchen asking if it could be meatbrown. No, I would be sick. only: from the crust animal was zero comma to taste zero, in which largely neutral masse irritated only a light olive oil aroma. should this be a situation and be the same for the brutal apron of suppe? but why not garnish in the bowl, in addition with claw and a few salt flakes? No matter: not harmonic in itself, no connection recognizable for me tomate and mango and the suppe everything, just no pleasure. when the question of satisfaction came, I did not complain, but only pointed out to my whole other taste and asked for a part of a bartsuppe. although the restaurant was well filled, the kitchen quickly pushed a teller in between, good. very positiw is to note that no calculation was made! so they can create a positive customer retention despite misconduct. there was also little to install at the main courts. my wife liked her ochsenherztomate, buffalo mozza, and a lot of fried ruccola as a whole well, only the too hard crimp chips were cumulated. my grilled steinköhlerfilet seemed quite fried. it was through, but very juicy, only those who did not crispy again. tasty green asparagus, once crispy grilled, on the other side as part of a ratatouille. a sprayed hollandaise compete with a bearded potato puree around the most tasty component. excellent and particularly aromatized with an eye dimension, so I could taste all products. a reconciling conclusion after a unfortunately overgrown performance. I don't want to speculate about the reasons. Rather, we hope that a more precise composition and execution will be available during our repetition visit, which is in the eye for the summer. the dedicated crew and the inspiring being deserved it.

We had not visited the kränholm since the last report. pity actually, because the opposite and the many art works in the restaurant and caffeine are already worth a trip (the snow-covered for events that we unfortunately do not know from inside. but the journey with the train and bus seemed too laborious (city child stop. and the car prevented abundant weeds. a visit in the alcohol-free fasting period was quite good. since 2014 there are two changes in the number of pöppel; but with the couple, very sympathetic presented on the homepage, now seems a break. after the two terrible years we are especially happy to support young gastronomy. in the early Saturday evening we were only the second guests at the opening time; and after a small waiting time in the bar area we were greeted kindly. the garderobe we like to leave our service fee (especially in the cold season pleasant hospitality, which unfortunately seems to die a bit, which accompanies us through the large, clearly designed space on the table. the desire for a change due to better lighting conditions could be fulfilled without problems. the service for about 40 ceilings in the evening shared four young people, one or maybe two of them. in the side table was by the way another with their family set as hospitable. the contact was professionally friendly and casual. if something didn't fit me, the young lady smiled at my shoulder again and again; I just know about my hairdresser. foyer lounge bar main room behind which the kitchen reminded me of our last visit was the very quick question about the aperitifen while I had not even taken a place. which, however, took the alcohol-free cocktail from maracuja sirup, honeymelonenei, ginger powder and left nothing of its delicious melange refreshing fruity sweet and cake notes. my dear woman ordered a second second second second, I entered the order with water. a “real” amuse there was not, for three sorts baguettes that looked a bit more chessier than in the evening. we were both happy with the start-up. my wife tasted the damped salmon mosaic with a gurken dill sud and sweet, crisp schalottes a lot. a bit piquanter warhabi crème and funny in mouth-kracking algenkaviar. a not only visually beautiful teller. I went to the “Pilzgarten on Kränholm”: champignons were processed as foam; that was already surprised. extremely crispy and tastefully fine the spiced enoki. Not so after my hat, but crazy inserted crimps and glazed **** that were very salty. kreatiw in any case, also handmade and made the various textures and temperatures for variety. on the other hand, acid and salt already bordered for me. but still tasteful, I don't want to sneak a sponge that puts the early-seede strongly in scene. only wet so that a sponge should not be, so they don't care when dressing it. also in the second floor my wife for her care on the table-foamed bears, but I missed the announced crumbs. Maybe it was falling down, which was a bit unfair. pleasant but a slotted woke that lit with a little liquid dotter. Unfortunately, I had pulled a sweet one. the red tomaten mango suppe was so merciless overwhelmed that I gave up after three runs. with each spoon the absolutely present sweet acid fruit note of a massive saltiness. the second part of the court has not created any remedy. the “Zucchini garnelen röllchen Olive” was handmade during the clean work, but in the approach they miss the place. in cold, tasteless zuchini was a color that would have remembered leberkäse if it had not been easy in the gray color. I had the service excellent in the kitchen asking if it could be meatbrown. No, I would be sick. only: from the crust animal was zero comma to taste zero, in which largely neutral masse irritated only a light olive oil aroma. should this be a situation and be the same for the brutal apron of suppe? but why not garnish in the bowl, in addition with claw and a few salt flakes? No matter: not harmonic in itself, no connection recognizable for me tomate and mango and the suppe everything, just no pleasure. when the question of satisfaction came, I did not complain, but only pointed out to my whole other taste and asked for a part of a bartsuppe. although the restaurant was well filled, the kitchen quickly pushed a teller in between, good. very positiw is to note that no calculation was made! so they can create a positive customer retention despite misconduct. there was also little to install at the main courts. my wife liked her ochsenherztomate, buffalo mozza, and a lot of fried ruccola as a whole well, only the too hard crimp chips were cumulated. my grilled steinköhlerfilet seemed quite fried. it was through, but very juicy, only those who did not crispy again. tasty green asparagus, once crispy grilled, on the other side as part of a ratatouille. a sprayed hollandaise compete with a bearded potato puree around the most tasty component. excellent and particularly aromatized with an eye dimension, so I could taste all products. a reconciling conclusion after a unfortunately overgrown performance. I don't want to speculate about the reasons. Rather, we hope that a more precise composition and execution will be available during our repetition visit, which is in the eye for the summer. the dedicated crew and the inspiring being deserved it.

We had not visited the kränholm since the last report. pity actually, because the opposite and the many art works in the restaurant and caffeine are already worth a trip (the snow-covered for events that we unfortunately do not know from inside. but the journey with the train and bus seemed too laborious (city child stop. and the car prevented abundant weeds. a visit in the alcohol-free fasting period was quite good. since 2014 there are two changes in the number of pöppel; but with the couple, very sympathetic presented on the homepage, now seems a break. after the two terrible years we are especially happy to support young gastronomy. in the early Saturday evening we were only the second guests at the opening time; and after a small waiting time in the bar area we were greeted kindly. the garderobe we like to leave our service fee (especially in the cold season pleasant hospitality, which unfortunately seems to die a bit, which accompanies us through the large, clearly designed space on the table. the desire for a change due to better lighting conditions could be fulfilled without problems. the service for about 40 ceilings in the evening shared four young people, one or maybe two of them. in the side table was by the way another with their family set as hospitable. the contact was professionally friendly and casual. if something didn't fit me, the young lady smiled at my shoulder again and again; I just know about my hairdresser. foyer lounge bar main room behind which the kitchen reminded me of our last visit was the very quick question about the aperitifen while I had not even taken a place. which, however, took the alcohol-free cocktail from maracuja sirup, honeymelonenei, ginger powder and left nothing of its delicious melange refreshing fruity sweet and cake notes. my dear woman ordered a second second second second, I entered the order with water. a “real” amuse there was not, for three sorts baguettes that looked a bit more chessier than in the evening. we were both happy with the start-up. my wife tasted the damped salmon mosaic with a gurken dill sud and sweet, crisp schalottes a lot. a bit piquanter warhabi crème and funny in mouth-kracking algenkaviar. a not only visually beautiful teller. I went to the “Pilzgarten on Kränholm”: champignons were processed as foam; that was already surprised. extremely crispy and tastefully fine the spiced enoki. Not so after my hat, but crazy inserted crimps and glazed **** that were very salty. kreatiw in any case, also handmade and made the various textures and temperatures for variety. on the other hand, acid and salt already bordered for me. but still tasteful, I don't want to sneak a sponge that puts the early-seede strongly in scene. only wet so that a sponge should not be, so they don't care when dressing it. also in the second floor my wife for her care on the table-foamed bears, but I missed the announced crumbs. Maybe it was falling down, which was a bit unfair. pleasant but a slotted woke that lit with a little liquid dotter. Unfortunately, I had pulled a sweet one. the red tomaten mango suppe was so merciless overwhelmed that I gave up after three runs. with each spoon the absolutely present sweet acid fruit note of a massive saltiness. the second part of the court has not created any remedy. the “Zucchini garnelen röllchen Olive” was handmade during the clean work, but in the approach they miss the place. in cold, tasteless zuchini was a color that would have remembered leberkäse if it had not been easy in the gray color. I had the service excellent in the kitchen asking if it could be meatbrown. No, I would be sick. only: from the crust animal was zero comma to taste zero, in which largely neutral masse irritated only a light olive oil aroma. should this be a situation and be the same for the brutal apron of suppe? but why not garnish in the bowl, in addition with claw and a few salt flakes? No matter: not harmonic in itself, no connection recognizable for me tomate and mango and the suppe everything, just no pleasure. when the question of satisfaction came, I did not complain, but only pointed out to my whole other taste and asked for a part of a bartsuppe. although the restaurant was well filled, the kitchen quickly pushed a teller in between, good. very positiw is to note that no calculation was made! so they can create a positive customer retention despite misconduct. there was also little to install at the main courts. my wife liked her ochsenherztomate, buffalo mozza, and a lot of fried ruccola as a whole well, only the too hard crimp chips were cumulated. my grilled steinköhlerfilet seemed quite fried. it was through, but very juicy, only those who did not crispy again. tasty green asparagus, once crispy grilled, on the other side as part of a ratatouille. a sprayed hollandaise compete with a bearded potato puree around the most tasty component. excellent and particularly aromatized with an eye dimension, so I could taste all products. a reconciling conclusion after a unfortunately overgrown performance. I don't want to speculate about the reasons. Rather, we hope that a more precise composition and execution will be available during our repetition visit, which is in the eye for the summer. the dedicated crew and the inspiring being deserved it.