"Finally, just sit back. Make senseless philosophers, drink beer, look into the menu and think how the individual dishes might look good. Without test, without identification, without family tree, without compellant. Just food. Since my vaccination I am hyperactive, sleep very rarely, I still do not think that the splashed serum should be against the Covid19 virus, the effect reminds me more of the epochs than I am as a teenager amateur driver who is jealous of the Tour de France. This is why we park our French again in the Haardter cemetery, as we always get a parking space and the half marathon route guide the villas towards the old town. First the Komami, the Japanese. People empty. Then Falcone. Nobody's sitting out here, too. Also in the Gerberhaus. No one is there, but it's because the place is only on 17.06. Are we going to the post office? Jaaaaaa, we want to. How! In the chilled courtyard, which looks like classic cyborg in the last season, rubbed. It has been released in the poison cabinet since 2017 after 30 years. The poison barrier also includes the precriticism of an alleged visit 2 weeks ago, when the place was still closed. I specifically asked the restaurant only had to offer. We study the map, read everything well. I could order everything, I want everything. At the end it is one of my favorite grill plates, number 173 the famous special grill plate. My better half takes freshly grilled Calamari with potatoes. A very tasty salad is served in both dishes, and yes, the carrot salad has an orange dressing, and yes, today we give 5 stars in all categories. Gastronomy was lucky. Seriously. Mr Marc074, after receiving the meat quartet, meant ordinary citizenship, he was right. In addition to the Greek barbeque style, the kitchen also serves Palatinate dishes (Lawwerknedel and Gebredelte) and German classics. It is cheaper than the standard Greeks in Mannheim, but the quality of the dishes is good from the bank. The Rumpsteak had wine onions as topping, was medium-solved. The pork steak covered with melted cheese, on the chicken steak on a paprika ragout and the loins had a kind of mushroom sauce, probably first choice, as indicated in the map. I find the madness with the white or brown champignons that cost nothing in bourgeois cuisine. Back to the grill plate: Both sauces on the plate mixed so strongly that I liked a plate of croquettes, but at the end pappsatt and happy. My better half. The Calamari were grounded, super juicy prepared in the pan. In addition, salt potatoes and a convenience Remoulade. Whether it was a fully purchased or standardized gastro Remoulade, I cannot say. But the taste remembered a well-known company. Conclusion: Guest house to post? Always happy!"
Neustadt an der Weinstraße
