Burscheid
Taverne Mykonos

Taverne Mykonos

Regerstraße 16, 42657, Burscheid, Germany

Salat • Griechisch • Vegetarier • Mittelmeer


"Solingen Höhscheid, Regerstraße 16: For more than 30 years Jannis Topalidis has been operating here with his wife Katja and a constant, well-established team of one of the most popular Greek restaurants in the area, which – rather unusual for solingen – can also enjoy themselves over regular guests from some neighboring town and beyond. The fact that the Mykonos, due to its location in my immediate neighborhood, is, so to speak, my personal counterpart to the Acropolis of Lindenstraße, will surely remember faithful tribal readers, already in 2012 I wrote on restaurant kritik.de – a small recommendation that was already overdue for years. After the extensive renovation of the guest room and with a distance of almost ten years, it has been a concern for me since the end of last year to provide a small update, especially since we count among the long-term Hardcore regular customers on Friday night in terms of pick-up. Unfortunately, the seemingly unending second Corona Lockdown made me a proper line through the bill, so I wrote a report on the same Take Away offer as part of my “Lockdown Chronicles” in April and was already looking forward to getting brightened soul food fresh and hot from the local charcoal grill on the plates again on the spot; without moving in transport containers. Because there are simply things on the map that do not only suffer visually and that I therefore usually avoid: the homemade supplements potato chips, for example, in glowing hot and crispy a small high-gloss, after some time in the aluminum prison in the “Package” as you call the Take Away orders here in the mother tongue, but often only still suitable as environmentally friendly building material, even if this is usually due to short transportation. For me, it was not only in the case of the Mykonos that a proper assessment of the on-site experience in the restaurant was merely postponed, but was not eliminated. After we had to experience a small culinary debacle in another, very popular Solinger restaurant on Tuesday on the birthday of my Madame and on Thursday feared stressful New Year's purchases in crowded shops – gottlob was the opposite of the case, awaiting everything very relaxed – arrived, I reserved a table for the next two evening at the close Souvlaki supplier of trust and much free. I was looking forward all day to the relaxed dinner without having to try the car and pay attention to the driver's license, correspondingly well laid out I was present along with my constant accompaniment at about 6 pm on the familiar street corner. Two car parked in front of the restaurant with open rear flaps, some waiting people at the entrance, Mrs Topalidis ran out well packed food, the pick-up shop brummte, additionally fired by 2G, seemingly at high speeds. By the way, the renovation mentioned was limited not only to the entire guest room, but also the façade and the signs had already received a comprehensive fresh cell cure shortly before. In view of the winter evening mood, the venerable gastronomy makes its location at the end of the 19th century. a restoration was operated, thanks to the successful lighting a welcoming and comfortable impression. We entered and met with hectic viability, Jannis Topalidis could not be present today for sad family reasons, but Ms. Topalidis still had a good grip on the shop, greeted us kindly and asked for some patience until we could take place, the decades of experience can also be felt with her. During the short waiting period in the area of the counter in the entrance area, I was once again strongly aware of how popular the place is. The staff well-stocked service served tirelessly undamaged appetizing fragrant treats in the guest room and at the same time the team’s hectic Greek voice confusing has always been the word “Package” when you were again ready to pick up an order, the number of strokes of the fitted kitchen crew is impressive. In all this operation, however, it is not possible to imagine a chaotic, overcrowded, loud drive that takes every chance of relaxation and tranquility. I sit, if it can be done, always in a spacious niche right from the entrance, a small séparée with two two tables, which offers a little more intimacy than the adjoining main guest room, in which the guests, however, under a slightly folkloristic roof, can look forward to appropriate table distances and a cozy lighting concept, which, among other things, now offers per table m.E. noticeably more comfort. Despite the light, matching folklore accents, the well-maintained ambience stands out very well from the scenic, pure-bred Meat Mountains of Pomme's Greeks, who have already rented themselves for decades in former pubs and good-bourgeois locals with never modernized furnishings of the department “Gelsenkirchener Barock in Eiche Rustikal” and with a muffy atmosphere. Since I can hardly yield nitrogenous air or even kitchen odour, it is also worth mentioning for me the fact that those in mykonos are a very pleasing circumstance, the ventilation of the guest room can be called a train-free, efficient modelling. Since the charismatic boss in the service was not on site, I had the feeling that you had two extra help directly. A friendly lady in the best years asked first drinks requests, whereupon immediately two glasses with half-plated lemon slices, two ice-cold glasses Ouzo from the house, a very cool bottle of Gerolsteiner, who found 0.75 liters to fair 5 €, as well as a small carafe apple juice 0.2l 2 € for my accompaniment the way to the table; the lady gave in water and we gave up our order. In addition to the meat-loaded classics, fresh fish, by the way, forms an important pillar of the map and I was short trying to order a grilled Dorade in view of the in-house “Charcoal Pit”. But just for a moment, because you just carried a grill plate past me.... : That in the Mykonos – and this is what it also lifts from the many “better feasts” in this Gastro Genre – it offers very useful and fairly calculated bottle wines, I ordered a now well-confident candidate and asked for a table cooler. And what should follow has style and becomes even in the variety of gastronomy where one would expect it in terms of self-representation and price level only rarely so executed. A stylish stainless steel column was placed next to the table, on it a flashy bucket with ice water and a neat ice cube “inlay”. One, thanks to an even light language barrier, a little word-carrying but very polite young man presented the wine to me and began to pick up the bottle with a waiter knife completely infall-free and I got a sample swallow. All fine, fill the cups of young friend! He just liked it. The perfectly tempered wine quickly did its good work, in pleasant relaxation I enjoyed the moment, watched the busy service drive, chatted with Madame and in the background it hailed in the minute clock calls and discreet “Packo!” “Packo?” Commands: Welcome to the Mykonuniversum in high season. Appetizers Tsatziki with bread – 4,00 € Garides – 12,00 € 2021 Amethystos g.g.A., Assyrtiko Sauvignon Blanc, Domaine Costa Lazaridi, Drama, Greece – the bottle at 22,00 € The one that the Tsatziki is loved and yes, that is quite comprehensible, I also like it very much. The Greek yogurt ensures a wonderfully sinful texture, with fresh cucumbers working in fine, not too large pieces, the whole made with sufficient garlic – for me it could be a little more – and with some paprika and a medium black olive, unfortunately, no Kalamata cooks. Tsatziki Bread Unfortunately I forgot to order the bread grilled, as the boss once served me with conspiracy and the Greek hosts so typical “We only do for good friends” look and accompanying, quietly murmured “It tastes much better!”. Tsatziki Close Up The fresh white bread is unfortunately “Greek Genre Standard” and therefore rather taste-neutral and painless, that is much better and would then also be more appropriate to the other level but with the beautiful Tsatziki, probably also Styrofo is basically enjoyable. I love Garides Saganaki about everything and also in the local cuisine they play a role. But now the “Saganaki” characterizing the feta cheese is missing in the map, so it is possible to apologise the small proportion of it in the aromatic tomato sauce, which is generously provided with inlaid green pepper, but in person I still lacked it. Garides I would also have liked to have seen a shrimp more at this price or a somewhat larger sorting, but these are merciable details against the background that it was a good commodity and overall about a very happy and pleasant appetizer. As mentioned, the accompanying, fairly calculated wine was not an unknown and as the autochthonous Assyrtiko also applies a little to the Riesling of Greece, his fresh acidity with intense primary notes of apricot, peach, green apple and some exotic fruit as expected made me much joy to the dish. Ms. Topalidis could not take the chance to ask for satisfaction, what the attentive, always present service did during this unobtrusively, one felt at any time unanimously caresed. Main dishes salad with baked sheep cheese corners – 12,00 € Mykonos Grill Plate – 16,00 € My accompaniment was not really starved and she decided that something Tsatziki and bread with a subsequent salad with baked Feta corners would be more than rich today. Salad with feta corners This salad likes it as an outhouse dish very much and the fresh leaf salad mix with cucumbers and tomato support is covered with the homedressing of the restaurant, a fresh, slightly citric vinaigrette, which is also used in the side salads. I certainly do not pamper high-quality convenience without reason at the corners, which does not do any breakage to the good taste, creamy in the texture and strong enough in the taste to not believe that you can use placebo feta from the “Patros Regal” in the supermarket. After the debacle of Tuesday I was in a designated “No Experiments!” Mood that congratulates delicious gros in onion sauce in the manner of the house with lots of grated Greek cheese was too powerful after the appetizer and thus won one of the local classics, the Mykonos grill plate – which is very easy to hold, rude. Mykonos Grillteller Ahh, this fragrance, the charcoal grill is certainly also a non-important building block in the success concept of the local, not only the Souvlaki spits and the Souzuki benefit from it. The Souvlaki spits are not made of dust-dry cubs from the pig's back, but of juicy, small pieces from the neck, which perfectly absorb the grill aromas in this form. There are people who claim that there is no difference between cooking on electric, gas or charcoal grill, which is certainly true, depending on the specific circumstances, cooking, type of coal, grill, but absolutely not. Meat Close Up The bright Frikadelle also scores with grill aromas and her mouth feeling. It is of course homemade and slightly crumbling in contrast to sometimes questionable, much too fine and firm consistency, as you like to find it in Balkan Grills. In addition, compulsory spice: parsley, garlic, paprika and some cumin, very beautiful. The Gyros was in top form despite the utilisation of the kitchen, as one operates several spits in parallel here, the chance of crispy Gyros here is very big, which I had clearly missed in mykonos during high-powering in the meantime. A generous portion of Gyros, as I love it, almost every piece was wonderfully crispy and the meat as usual perfectly tender, no tendencies and through the in-house seasoning it has an independent taste with recognition value. To this end, after sufficient watering, double-fried, definitely homemade potato chips, which ideally easily rise up and blow up something that makes them even more crispy. Together with the harmonious seasoning mix, glowingly hot on the plate, as mentioned a small rustic palate festival. In the past, these were served according to the dish à part, if I remember correctly, in an absurdly large amount, with the recently newly purchased dishes the whole comes as a dish dish, which is comprehensible and sensible, many of them went back. And even the amount on the photo I did not manage, the whole portion is still very generous and absolutely appropriate. There was the supplemental salad, which has not changed for 30 years. And why? The mixture of always fresh green salad in stripes, pleasantly acidic herb salad, red onion in thin rings and the mentioned Vinaigrette was as always a welcome refreshment to the not straight ethereal lightening grill orgy. And while I was happy to crispy my Gyros, who did the real potato chips in Tsatziki and occasionally rinsed with some wine, I knew to have made the right decision today.... Dessert A ball vanilla ice cream with hot raspberries – 3,00 € Actually, we were both already more than well saturated, not even my salad I completely managed but the proverbial “dessert stomach” usually still has quiet reserves. Vanilla ice cream with hot raspberries For the most popular dessert of the Mykonos, the gallactoboureko with vanilla ice, these reserves were not sufficient at all tempting but then no longer enough. But such a infantile ball of ice with hot raspberries seemed just feasible and this was unanimously final point behind the kulinar rather unpretentious but nevertheless and perhaps very enjoyable well-being evening. That you have an ice machine in the cellar I dare to doubt hard, but indescribable is that this vanilla ice cream has tasted excellent, creamy and not in the approach was crystalline. Will say: this ice cream would also exist in every ice cream store in front of the customers and thus it has fulfilled everything I expect from a vanilla ice cream on the map of a well maintained Greek restaurant. Now I felt close to wanting to call a taxi for the 100 meters homeway, but also somehow very happy, I paid with card, gave the tip in cash, and we went on to go homemade sofas and our furry sublime, who received us something unrestrained from our unauthorized evening absence. Conclusion In the Metier in which the Mykonos operates, it stands out with constancy, good products and a proper kitchen performance from some competitors. The low Convenience percentage hardly falls into weight or is as in the case of ice or feta corners of the best quality and because even in the star gastronomy sometimes Convenience is used I will certainly not ride on it. In the context of the family-friendly Greek restaurants of landmarks, I also give 4.5 stars to the kitchen in the on-site shop. You can hardly improve the service as experienced, Mrs. Topalidis and the team did a great job on board even without the captain, 5 stars. The ambience has also improved significantly with the renovation, loving decoration, beautiful pictures and mirrors on the walls, homey but not cumbersome light mood, 4.5 stars for the harmonious overall package. Cleanliness in every respect impeccable, here you need a grid electron microscope to find dust, 5 stars The price performance ratio varies slightly depending on the court, but it is easily possible to manage per guest with a drink below 20 euros, so here also in total 4.5 stars for an affordable, well maintained offer. I as a culinary affiner regular guest would be happy to have at least one, if very small, selection of two or three changing dishes outside the standard card. But if you’re honest, 80% of the guests behave as much as I did today in terms of the main court, and this may make it more conceptually from the restaurant’s point of view, not so much sense to justify the effort, even if from such a “” another evergreen could develop, just a thought from my perspective. I am still looking forward to the pleasantly reliable local care, nice mezze, good from the grill and to know: If all knits tear, we go over to Jannis or get us a “Packo”. A good feeling, even in the future. And so especially my local companions a happy new year. To a delightful 2022, which hopefully not only allows for more normality for gastronomy at some point."

Japanhaus

Japanhaus

Berliner Str 270, 51377 Leverkusen, North Rhine-Westphalia, Germany, Burscheid

Tee • Sushi • Pasta • Desserts


"Als Sushi-Liebhaber fühle ich mich verpflichtet andere gleich Gesinnte vor Enttäuschungen zu warnen. Anfangs war ich skeptisch als Freunde das Japanhaus vorgeschlagen hatten, da ich vorher nie davon gehört hatte. Bei "All-You-Can-Eat" sollte man ohnehin vorsichtig sein und davon ausgehen, dass man nicht die Sushiqualität erwarten kann, welche man bei Sushimeistern erhält.Meine Skepsis wurde mehr als bestätigt. Es war ein völliger Reinfall und reine Geldverschwendung. Man erhält kein Sushi sondern Reisröllchen mit einem Hauch einer weiteren Zutat (Tipp an alle: Dreht die Sushirollen mal um bzw. betrachtet sie von der anderen Seite, dann seht ihr nichts als Reis und das oben beispielsweise das Stück Avocado drauf gelegt/gedrückt ist). Nachdem ich bei der ersten Runde maßlos von diesem "Sushi-Fake" enttäuscht wurde, bestellte ich Oktopus-Salat und Lammspieße. Der Oktopus war wie Gummi und ließ sich nicht kauen. Das es bei dem Preis nicht die beste Lammqualität sein, braucht man nicht zu erwähnen... Von den Speisen hat man einen großen Durst verspürt (nicht von der Sojasauce, da ich kaum "Sushi" dort gegessen habe). Wer also Lust auf eine Glutamat-Party, Geschmackverstärker und Fake-Sushi hat, kann dort einkehren. Allen anderen, welche gerne gut essen gehen und Qualität wichtiger als Quantität ist, rate ich nur davon ab.Auch wenn es in der Nähe weit und breit keinen Sushiladen gibt, sollte man den Weg nach Köln oder Düsseldorf auf sich nehmen und sich und seinem Körper etwas gutes tun als später im Steinen im Magen die Nacht zu verbringen.Leider kann ich mich auch nicht positiv über das Personal äußern, da wir mehrfach ignoriert wurden und jedes Mal extrem lange auf unsere Getränke oder Wasabi/Ingwer warten mussten. Man hatte das Gefühl das Personal zu stören/zu nerven, wenn man sie angesprochen hat, um etwas zu bestellen.Wir werden definitiv nicht mehr hier essen gehen und es wird bei der einmaligen Erfahrung bleiben."

Gut Landscheid

Gut Landscheid

Haus Landscheid 1, 51399 Burscheid, Deutschland, Germany

Fastfood • Asiatisch • Europäisch • Vegetarier


"the hotel well landscheid with restaurant is located in burscheid. it is located a bit away from the city in the green (but close to the b 51 and the autobahn a1 . in the first years of existence cooked here florian becker, which is now in the “Vita Moderna” in leichlingen am herd. his successor is a former star chef: eiko sharpenberger. his station read great: born in 1978 1996 1999 1999 conditor’s teaching 1999 2001 cooking training/ vintage’s best 2001 2002 pâtissier ferry house munkmarsch, sylt 2002 2003 pâtissier restaurant vendôme, mountain gladbach 2003 2004 unremetier and poissonnier restaurant dieter müller, mountain gladbach 2005 2006 sous chef restaurant the reservation happened by phone and worked perfectly. the Christmas menu was sent to me by mail beforehand (to which I also refer to in the . ambiente 4 the rooms are tastefully decorated. the tables stand with enough distance to other guests – but not necessarily optimal for the service to provide all guests at the place cheaply. our table was covered in classic white and decorated with a Christmas star and a red candle. the festive christmas music did not come out of a facility and transferred to the rooms by loudspeaker, but a musician played original at the wing in the vicinity of the theken area over the evening discerned. cleanliness 4 everything works well maintained. sanitary 4 the toilets are in the cellar and can be reached with a lift or stairs. everything is clean and tidy. service – 2.5 to 4 of the service does not have a harmonious concept for us: should it go stylish or casual? I don't know how to guess. – mostly was a waiter in the stake. he was supported by a dame and a young man when needed. an older herr (in the best age – probably the restaurant manager – sometimes look into the room – without intervention. the forces are friendly and accommodating. wish are taken to know and also implemented. the garderobe was taken in reception and supplied. – but for example, the water is placed on the table only (screwed, but not gifted. – sometimes the waiters don’t know who ordered what and then “fut” with the tellers around. – the feeds were not fully advertised – especially if there were small changes; especially in the case of “special wishes” from the gast or deviating ingredients from the kitchen. – a weeping line was easily possible in glass. the weeping was rather not presented before the court, but shortly after the new teller. the beverages were also gladly and professionally explained. it was also always offered from the original bottle at the table and a sample swallow. the food can also be cooled quickly. – you should ask for more yourself at all, then you will also be happy and confidently given and desired. After each course, it was seriously inquired how it was guarded and, depending on the feedback, also reacted appropriately. – but there was no reliable line. the tasting food 2.5 to 4.5 Christmas menu 2015 (24 December – 27th dezember 3 courses appetizer, main course, dessert 49 € 4 courses appetizer, suppe, main course, dessert 59 € 5 courses appetizer, suppe, intermediate, main course, dessert 69 € we chose the complete menu – once fish and twice meat. The very detailed and small lists of the ingredients and kitchen techniques in the menu were noticeable for us. I have made the effort to follow all the technical terms and have inserted the explanations (so I don't want to sign a reader who don't understand, but it should make it easier to read, but the service removed (for reasons of space the card with the clear. the courses were then usually not advertised in more detail. that happened on demand (but we didn't always insist on it – we had received the text as mail before there was brot and a little gruß from the kitchen. in the basket were two sorts ready. olive oil and two salt creations (hibiscus and curry stood on the table and served to aromatize. for this a broth plate was ready for production. – brot was handed over when the basket was empty. a three-layered creation was placed in a glass vessel. a “wild mousse with liqueurs” was announced. the total aroma went into a sweet direction. the lower position reminded me in the taste of leber. in the middle it was sung and up there were the cirches to taste clearly. – I couldn’t bring the court into contact with “wild”, so that grumps and brains were animated to “rethink”. appetizer tatar by the fjordforelle, lukewarm red bete confit (confit is slowly cooked in fat/oil and so durable , spinat estragonmousseline (mousseline is a foam sauce based on a sauce hollandaise cratersalat the forelle was well seasoned and processed to a very finely cut tatar – in mouth almost as light as a mound. the small bete cubes were softly cooked and by the spice hardly had the herb aromen of a root vegetables, but tasted in a sweet direction. the mousseline had fine aromene of the used criminal and vegetables and rounded off the pleasure of the various criminal leaflets. the court has promised us. suppe pastinakencremesüppchen mit gänsekleinravioli the suppe was really creamy; the cook had not saved with creamy ingredients. the pastaque taste was still to be felt, but the aroma again showed a lovely impression. if you prefer the original direction of the sweet, this gives a problem. who prefers rich creaminess, had a magnificent example here. surrounded by the “brew” was a larger raviolo. the diligent had not been particularly thin and therefore liked to escape the division in pieces through a spoon and “flooded” somewhat through the dish. the filling was tasty, but I couldn't find a very tasty goose taste. I've been told the suppe. between the passage of **** pork serrated jakobsmuschel (sautify is a short roast technique at a high temperature and usually small cut gargut, flower cauliflower cream, thick bohnengremolata (gremolata is called a crumb spice mixture from the Lombard cuisine. the classic shape consists of smooth-leaved petersilie, lemon peel (zesten and usually also garlic, which are chopped together but are added to the warm dishes only against the end of the gartime, light zimtveloute (veloute is a velvet sauce on this course I was already stretched in the forefront. because here a surf ’n’ turf thought indicated. the pork was excellently sworn and absolutely tender. unfortunately the preparation of the clam didn't sound to me at all. she showed no rostaroms for me, which can actually arise at a high and short temperature, but was rather creamy and cooked. the jacobs were also particularly small in my eyes, which makes me conclude that they were kept warm for longer at lower temperature and were therefore rather soft. on the clam was still tiny speck cubes. the cauliflower puree has totally convinced me, as well as the beans. we assume that with us the zimtsauce was not on the teller, because we have previously inquired about the taste and expressed that we like this only very discreetly. the porch was a positive experience that I had previously estimated skeptical. the jacob mussels were a slight disappointment for us. rinderrücken am fried, karamellized beaded onions, potato cookies, celery puree, sautified forest mushrooms (sautify is a short roast technique with high temperature and small sliced gargut spice balsamic (jus is the denomination for concentrated, degreased meat fond or roasted juice, which is cold the bark was juicy and buttery. the applied technique has convinced us very much. with three strips on the teller was also – thank God – not cut to meat. the sauce fits well and was also – just as we like it or in the case of a “oversweep” on the dead – placed discreetly under the roast. also all other components of the teller were tastefully prepared and varied. We did not discover mushrooms, but there were wide green beans cut to small rough or parallelograms. these were now the first and only example in the complete menu of gemüse al dente. the pieces “quietchten” still at consumption and so after our submission some seconds could have stayed in the pan for longer. fennel cream, orange fenchel, saffron potato champagnerbutter was unfortunately this dish was very one-dimensional: everything was white to cream-color for the eye. I was immediately glad to have chosen the course. But I have tried something from all the ingredients (of course in exchange from my court . the fish was obviously not fried, but rather confiscated or steamed. with salt had not saved the kitchen – but would be excessively salted. that's what they call it, boldly spiced. I myself prefer to fried on the skin sharply and then gently swollen. but also so the fish was aromatic. but the fennel cream was very dominant. the fennel vegetables were brought into an interesting new direction by the oranges. also the other ingredients were tasty. dessert bratapfelmousseschnitte (mousse is called speisen von foamiger und crème-like consistency, red wine ice cream, lebpiesponge (sponagen are biscuit cakes that are like a sponge in the consistency calvadosapfel bratapfel as mousse has fallen to me. the whole apple usually filled with marzipan, I don't like to. as cuts, it was just right for me. the ice was creamy and loose. the small apple cubes well complemented the court. Besides, the small “smalls” were located. in retrospect, I would have had a fork here as a tool next to the spoon to pick up the small pieces easily. so I had to “hunt and catch” with the spoon of the parts above the teller – but that was not bad either. drinker 4 water (haaner quelle 0,75l – 7,00 € haussekt – 5,50 € campari soda – 6,50 € accompanying wine glass (0,1l je 5,00 to 6,50 € muscadet sèvre et maine sur lie (loire josé pariente sauvignon blanc 2013) their temperatures were chosen well. the waiter gave in generously. price performance ratio 3.5 the calculus seems to be chosen as in a star restaurant, but then does not keep this claim consistently. Conclusion 3 – if it results (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” date of the visit: 26.12.2015 – 3 people – evening"