Cordobar Gmbh Co.kg

"the close of córdoba sits deep at many German football fans. the 1978 will be subjected to the World Championship and then go to rest, is a stalking that still hurts today. If an Austrian in berlin is a weeping and this event is the name encoder, they can be sure that this pain will be further fired. to do this, they only have to go to the men's toilet, which in a continuous loop sounds with the original moderation of the game from the orf. now I am not a designated football fan and German-Austrian enemies are also strange to me. I like this humor, as well as the crane career or the möpse on the wall. Today the “Cordobar” is one of the most famous and yet well-known weinbars in Germany, which certainly has to do with the operators. gerhard retter is now known to many from the TV show “Grill den Henssler”. a name in the world of gastronomy, the local steirer has become in the legendary “Aubergine” by eckart funnymann, later at freddy giradet, gordon ramsey and in the “Lorenz Adlon” in berlin. as partner christianoph ellinghaus, Musiklabel-Chef and Jan-Ole gerster, film director and scriptwriter since 2013. interieur interieur ii interieur iii is clear to us that the “Cordobar” is more wineable than restaurant and that is on this day after we have already enjoyed an extensive lunch, also exactly what we are after. that we do not come completely without expectations, but also to do with the fact that the operators with the previous can also document a certain affirmation. until the beginning of 2017, in the kitchen lukas mraz, the in meadow with 2 stars excellent markus mraz, set the skala. Today the box where it was served has an honorary place on the wall behind the counter. it was noticed in the handwriting: “R.I.P.”, as I said: I like this humor. mraz ' followed the Dutch waalstammeberg, who can present in his vita seven years in the 3 star restaurant "de librije" by jonnie boer. the map lists small things on (3-5€ and some slightly larger dishes (approx. 11-19€. everything is to share with the fingers, to eat a lot. they order something and if they want something later. that's very simple. to the first open weeping, among others a “Kalk Kiesel” by claus preisinger, we order excellent brot with a loosely beaten butter, which is aromatized with yuzu. with carburel filled with Koji specs and combille dusted. that tastes sharp, but something undefined. spek is not explicitly specified. the pigs are crispy crispy and with tomato powders are lush. the parmesan cream to dive is quite powerful, but together it tastes very good. brot butter kohlrabi, Koji-Speck, kamille schweinechip, tomate, parmesan from the extensive wine map with focuses in Germany and Austria we choose a wine from South Africa, a chenin blanc by luddite. the card is richly equipped, but in the lower and middle price segments it is usually drunk and they are very fast in the range of 60 euro if they want to drink something more challenging. that the pleasure is then limited a little. 2015 chenin blanc, luddite untrusted but is the pleasure of ripening that follow next. very delicate the meat, delicious the marinade with nuts. separately there is an equally delicious spun salad. ripen, spinatsalat after a break we order the Mungobohnen-Krapfen with kartoffeldressing from the snacks. they are similar to falaffel and equipped with a good sharpness. mung bonknacken, kartoffelchutney the next gang is quite disappointing. sepia is announced with chicorée, a wizard dressing, under which I can imagine nothing, as well as with anis and estragon. both can be clearly costed and the chicorée is clearly recognizable. at the first moment I think the arrangement of salat leaves is a sepiatube. it looks so deceptive. only a small cut salad – and no tinted fish. I'm irritated, keep looking, then I ask. the service is so friendly, show me the sepie. it is so fine cut that you can hardly recognize it with the eye and not really taste it. a classic nebula when you expect a warm dish and a tinted fish that is fried or otherwise prepared, but at least recognizable as such. sepia, chicorée, wienerdressing, anis, estragon despite the pettynesses, the appetit is largely silent, but lust for something sweet is still there. to obstbrand we can create a plaque from the wonderful Styrian chocolate factory-zoster, which is produced here in a special edition for the “Cordobar” with the name “Restalcohol”. the name plays on the one hand on the wine-containing filling, but also on the motto, which is on the wall in neon: “Restalcohol is a powerful drug”. zotter chocolate bar rest alcohol it was a beautiful evening in the “Cordobar”. the environment is unconventional, the publikum international, the service friendly and helpful. eating is for a guide to wein in order, but not the world moving. the leading role plays here to define the wein. but it's quite expensive. that must also be so if some people want to earn something in this bar near the hackeschenfarmen. there are seemingly enough pay force publikum that is ready to pay these prizes. If I'm ready again, I have to think about it. but maybe that's the answer. as always on my blog under: [hidden link]"