Ocakbasi Altstadt - Carta

Gewandhausstr. 2, 01067, Dresden, Germany

🛍 Pizza, Sushi, Cafés, Kebab

4 💬 4471 Reseñas
Ocakbasi Altstadt

Teléfono: +4935120587875,+493514842180

Dirección: Gewandhausstr. 2, 01067, Dresden, Germany

Ciudad: Dresden

Menú Platos: 35

Reseñas: 4471

"Part 2 of our birthday trip should actually go to the newly opened Greeks in our home town Pulsnitz. But the evil coronavirus ended at short notice and sent the gastro team to the 14-day quarantine only a few days after the opening. Since our friends like to eat in the south and we were disappointed in our last visit to the Greeks in Kamenz, we trust the Ocakbasi in Dresden. This is twice in the city, once in the old town and once in the vicinity of the pub in the Dresden Neustadt. We chose the place in the old town, near the town hall. The online reservation worked in advance without any problems, and so we could get our place after an eternal search for parking. To our astonishment, despite half empty locals, everyone was sent away who had not reserved in advance. This is likely for contact recognition, you have so name and address because they were not asked again. We sat at an angle to the open kitchen and were able to observe the kitchen staff at their work. The chairs and benches are with soft leather, which has a large logo. It was cozy as we sat near the door, sometimes and the ladies were happy. We were served by a young lady, the rich menus brought her immediately. Since the beverages were quite fast: a 0,5ér Dresdner Feldschlösschen beer for 3,80 €, 2 pods Pinot Grigio for 5,70 € each three 0.4ér Cola for 3,90 € each, cyclist and Spezie for 3,90 € each and Aperol Orange for 6,50 €. 20 minutes after our first drink order they were already at the table. The foam on the beer fell, my wife's wine was forgotten and asked twice. That's okay. But now we can at least order our dishes. We had enough time to think. As appetizers it should be 2x “Kelle Paca Corbasi” – a lamb soup at 7.00 € and 1x the “Mercimek Corbasi” a lens soup at 7.00 €. In addition, a “Muska Böregi” dough bags filled with parsley and cheese were desired for € 8.50. Lambskin with egg, onion, paprika, parsley and salad for 11,50 € 1x pork with lamb and minced meat, tomatoes, paprika, parsley, onions and goat cheese for 12,00 € 1x Pide minced meat with tomatoes, paprika, parsley, onions and salad The "Kelle Paca Corbasi" was a well filled terrine with a hot, spicy and strong garlic-laden broth and many small pieces of lamb. A fresh bread. The soup looked comfortable, but was unlikely delicious. “Kelle Paca Corbasi” – a lamb soup The “Mercimek Corbasi” lens soup was good. Pleasantly mild and light pale with many herbs and spices. “Mercimek Corbasi” a lens soup The “Muska Böregi” were fried on a leaf salad and filled with parsley and cheese. They were delicious, the cheese inside creamy and spicy, only the outer shell through the fried again greasy. “Muska Böregi” dough bags with parsley and cheese With a greeting from the kitchen, an inflated Turkish bread with a dip of Sourcream and spicy tomato relish, the waiting time for the main course should be shortened. Greeting from the kitchen There were also small bowls with fresh salad for the corresponding main courses. Salad plate The time passed, our glasses were long empty on the table, empty glasses... in the kitchen was washed, then cooked again. Our food was waiting. In the meantime, the toilets were not necessarily clean tonight. Bathroom washbasin The glasses remained empty. Only after another operation we were covered with drinks. Incredibly 1.5 hours after our order, in the kitchen we have already seen our incredibleness, grill with a view of the kitchen finally came the main dishes. The service really seemed to be sleeping here. half empty guest rooms For this the main dishes were really delicious. The “Sebzeli Kuzu Güvec” of lamb meat skating was a large bowl with roasted, pleasantly large pieces of lamb and Mediterranean vegetables baked in a spicy, still piece of tomato sauce with lots of cheese. There was a ball of Basmati rice on an additional plate. Sebzeli Kuzu Güvec – a lamb run with roasted lamb and Mediterranean vegetables in tomato sauce with cheese baked Basmati rice, I shared with our friend the “Ocakbasi Grill Plate”. This was well covered with two small, tasty marinated lamb taps, an already deducted calf skewer and chicken skewer (each 3 mice per person), with a lamb chopper and two friyballs. The lamb on the skewer and the velvet were well seasoned, butter soft and pleasantly mild in taste. The chicken skewer was also delicate, the meat was slightly seasoned. The lamb chopper was penetrated with chopped peperoni pieces and was therefore slightly fiery. The French, in contrast, almost a little fad. There were basmatiries, well seasoned cucumber, fresh onion, grilled peperoni and fresh tomatoes. Instead of yogurt, I would have liked Tzatziki. The record was enough for both of us. Ocakbasi Barbecue Plate for two with marinated lamb, calfspeer, chicken spear, lamb chopped spear and frikadella The “Beyti in Rollteig” was the same spiced lamb chopper as on the Ocakbasi plate. This was rolled into homemade thin bread and garnished with a light tomato yogurt sauce and some decomposed butter. There was a big stick Tzatziki and a little yogurt. Tomatoes and salads as a green-tower supplement and grilled peperoni. Beyti in rolled dough – spiced lamb chopped spits in homemade thin bread, with tomatoes yogurt sauce and crushed butter All three cakes were made from a thin, crispy dough, with plenty of lining up. By frying or frying in the oil, they were of course also quite faty again, but there were also refreshments at the table to clean the hands. lamb meat with egg, onions, peppers, parsley and salad Pide minced meat with tomatoes, peppers, parsley, onions and salad Our conclusion: We left €200.20 in Ocakbasi. The dishes are delicious and an alternative to the Greeks. Only the staff has not yet come out of the Corona sleep, and we have used significantly too long to store drinks or even food. Unlike 5 years ago, the place was only half occupied. There is a considerable need for improvement. Maybe someone has time to look at the toilet right. what sweet to farewell"

Menú completo - 35 opciones

Todos los precios son estimaciones en menú.

Franco Franco

Very good delivery. It tastes everything super so

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Reseñas

Alwine
Alwine

Absolutely recommended at any time, nice people, good food


Alwine
Alwine

already closed. there she was because yelp showed it open until midnight. but already closed. update their time.


Marek
Marek

this place is a must in dresden. very nice complex and friendly workers brings a more value to their experience. the homemade lamasbrot served with special taste. Ver carta


User
User

The food was very good, the tables are in Corona time a little too close to each other. It's just a meter between the tables there you should do at least one meter.


User
User

Very delicious! Like in Turkey. We were lucky and didn't have to wait. But when we left the restaurant, a long serpent stood before it. See how good it tastes there. So you should plan additional time if you want to eat there.


User
User

Very good as always, excellent Orginal Turkish food, from the stone oven, everything freshly prepared, while watching and still learning. very friendly service staff, parking in the underground garage in the old market and then 2 minutes walk. have been here several times and always satisfied. Ver carta


User
User

The food itself is very good. Whether vegetarian or with meat, everyone finds something here. When ordering as a deaf customer, it is necessary to ensure that the waiters write the correct one. I have the impression that the female guests are more likely to be passed than male. Maybe it's just my personal impression.


Klemens
Klemens

so diverse and qualitatiw high quality you rarely find a restaurant chain with Turkish cuisine. whether dishes from the pan, from the clay stove or even fish dishes. everything super delicious and very appealingly dressed.There are large portions... why consider whether you need an appetizer before the main course or a variation of appetizers


User
User

Part 2 of our birthday trip should actually go to the newly opened Greeks in our home town Pulsnitz. But the evil coronavirus ended at short notice and sent the gastro team to the 14-day quarantine only a few days after the opening. Since our friends like to eat in the south and we were disappointed in our last visit to the Greeks in Kamenz, we trust the Ocakbasi in Dresden. This is twice in the city, once in the old town and once in the vicinity of the pub in the Dresden Neustadt. We chose the place in the old town, near the town hall. The online reservation worked in advance without any problems, and so we could get our place after an eternal search for parking. To our astonishment, despit... Ver carta

Dresden

Dresden

Dresde, un centro cultural con arquitectura barroca junto al río Elba, ofrece platos abundantes como el Sauerbraten y la sopa de papa sajona, mostrando la rica tradición culinaria alemana.

Categorías

  • Pizza Sumérgete en nuestras pizzas perfectamente horneadas, elaboradas con masa lanzada a mano, rica salsa de tomate y una mezcla de quesos gourmet. Cada rebanada estalla con ingredientes frescos, asegurando un bocado delicioso cada vez.
  • Sushi Deléitese con nuestra exquisita selección de sushi, que presenta ingredientes frescos, rollos elaborados con maestría y nigiri tradicional. Cada bocado ofrece una mezcla armoniosa de sabores, prometiendo un verdadero sabor de Japón. Ver carta
  • Cafés Encantadores cafés que ofrecen una variedad de cafés y tés recién preparados, junto con bocadillos ligeros, pasteles y postres. Perfecto para un impulso matutino o un delicioso regalo por la tarde en un ambiente acogedor.
  • Kebab Saboree nuestros deliciosos kebabs, hábilmente asados y llenos de sabor. Elija entre una variedad de carnes y especias vibrantes, servidas con guarniciones frescas. Perfecto para una comida satisfactoria y llena de sabor.

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"On our relatively spontaneous journey to Saxony and Thuringia, Dresden was of course also on the programme. In the Saxon capital I can regularly travel professionally, but for my loved one it was the first visit and of course also the magic of Elbflorenz worked with him. Only this beauty there in the crowd can be something overwhelming and particularly time-consuming. It fits perfectly into our daily planning that the enjoyment studio opens its doors for a gourmet lunch exclusively on Sunday. For a long time I wanted to enjoy the youngest star restaurant in the striking and pale taste of Dresden. on and out were relaxed, cost-effective and wine-friendly with the tram; the stop is only above the intersection. Of course, we didn't let it take us to admire the Waldschlösschen bridge, which is very close to the Dresden Elbtal, a UNESCO World Heritage site. I found the vaulted construction quite apart, but whether quite or ugly, traffic necessary or tax grave no longer to discuss. We turned them back, saw the river left in the most beautiful midday sun, in the distance the Canaletto Panorama and on the right side the impressive Imperial Age Villa, in whose souterrain the siblings Marcus and Nicole Blonkowski want to offer according to their own estimate “Creative cuisine from the finest!”. From the main entrance several steps lead to the restaurant. A door to the garden could display a flat entrance; Unfortunately, I forgot to see it. Arriving in the cellar vault, we immediately felt comfortable. The warm sandstone walls, brick ceilings, some daylight from obliquely above, supported by many lamps, and above all the breakthroughs between the rooms create cosiness without “lit” effect. This is also countered by the clear furnishings, the rich lilac of the cozy club chair and modern art. Our hostess functioned professionally and politely in the service, our wishes were received, even in the menu that was actually requested on a table, changes in number and composition were possible without problems. A supportive young man was already on the way to good service and at the end we met another gentleman who impressed us with friendly sovereignty. All my powers are included in the assessment. We chose both from the two lunch menus 5 courses for very cheap €64! and after this responsible decision “deserved”. Ruinart rosé is presented in a glass-like studio. This is not exactly the cheapest bottle fermentation from French countries, but 25€ per glass are already an announcement for a non-year in Germany. Factor 3 or more will generate costs as a contribution to coverage. Lunch break “Mischkalkulation”. In order to save the owners, it should also be pointed out that otherwise "payable" prices are mentioned in the special wine card. More. In advance, it is necessary to report a real annoyance of completeness and truthfulness, although I am probably resurrected. But we were served a sparkling wine that tasted like sleepy feet. Almost no more perlage. You could taste and even see at first glance. And we were the first guests on Saturday at 12 a.m. with the opening. What else can I assume when the bottle was opened at Eve and was not even optimally stored? Obviously it hurts economically to write an almost complete bottle of Ruinart. But either this should be in the lush calculation, or you can help lie in the evening with a little trouble before you uncorrect something new at the end. But the next night is rehearsing the standing stuff? This is stepless and does not fit this otherwise convincing star restaurant. There was a fresh substitute for inconspicuously informed criticism without marmots, but also without insight. This even disturbed the sweet fan, otherwise the mother Teresa of restaurant criticism. This explains the evaluation for the otherwise very good performance in the service. Cut the theme. Back to the extremely evaporated wine map, whose only 12 positions plus a number of open almost completely rely on Saxon products, with some Saale Unstrut. At least for me almost only unknown names. This is a courageous concept of regional support that must be respected. Of course, not too much capital is placed in the basement. Whether this is the reason for the friendly prices can be doubted. Perhaps an additional promotion of local winemakers and their beautiful drops? Either way, when you call from about 30€ to less than 50€, some speak for a second bottle. In the very early hour of the day we enjoyed a Pinot Blanc from the steep slopes of the Meissen Winery Mariaberg €38. By the way, the wine is cultivated by Stefan Bönsch from Dresden Langebrück, whose own sweet but surprisingly complex barn plant S convinced us on the recommendation of Mrs. Wirtin an dessert and cheese. Of course, the bottle of the Saxon mineral water at the end of the summer was stolen by 5.9€, now by 50 cents more. The bare tables were clearly covered. Nice misconduct, but a flat drawer in the table was well sorted... A fresh Brie foam with crispy artichokes and clearly accentuated love was hidden under a coral chip from red prayer. No eucalyptus, but still... On the other hand, a cube of forest mushroom and truffle sluice that seemed good, instead of penetrant. Both have been absolutely successful. The loose olive rosemary muffin also fell and went with the accompanying tomato butter to the first plate that followed the love apple in textures and temperatures. With Mozzarella ice cream and various good-lived herbs, Marcus Blonkowski played with the theme Caprese, to which he added Olive. It followed an intense essence of beef, class in meat flavor that the service at the table angoss. Thus the insert, actually a two-layer, had its solo appearance: a large cannelono in braid or perhaps a leaf optics filled with shots from the rose. And a gel roll of white port with vegetables Brunoise and Crème of red port. The alcohol and fruit notes on the meat of the broth were again a hand-made interesting modification of known taste patterns. This band is also very beautiful! As an interlude I had moved to the vegetarian department to tastefully strong, sadly some sandy plums along with their handmade "declinations" and crispy fresh asparagus on a thick slice loose napkin noodles. And of course the mushroom. And of course with the foam of butterflies! both later poured and added dropwise to Pallhuber"