"General We decided to go to eat spontaneously and had become curious about how the place developed after the move due to the coaching by Frank Rosin. The restaurant also knows many minors under the name Laterne Anno and then had a very good reputation. However, the owner changed and the name also changed. In the successor lantern I experienced the greatest culinary disaster in a restaurant to be evaluated. After that, the Greek local followed myths, but this restaurant could not hold. Now the couple Reinicke moved from the old widow Bolte into the old lantern and there is a new beginning. The parking situation is difficult, because on the main road there are few parking spaces and in the surrounding streets the dockers are mostly close to them. There are few private parking spaces available. Service The reception was a little warm. We entered the place and asked for a table. It was 21:00 and therefore most tables were free. We were assigned a small 2 table. There could have been a 4 table here, but it was enough for us. But not only the temperatures in the guest room were little warming, but also the greeting was not really warm. A smile on the lips and a few kind words to the guests can certainly not be cumbersome. We were then served by a young service employee at the table. This was able to distinguish the evening with good craftsmanship and kindness. There was only one moment when I am uncertain whether it was an employee's ignorance about the card or whether the card was badly written. We asked about the difference between farmer and steakhouse potatoes. The answer surprised us, because it should be one and the same product. On the later evening, however, the boss became warmer with us as guests. The score for the service would be 3.5 stars, but I tend to four points due to the kindness and expertise of the employee (for example, it was always served from the right. Not all employees possessed this level of training and I hope that this knowledge is passed on to the team. The menu surprises at first glance. After a selection of appetizers and salads, it goes to meat dishes. From a steakhouse, I basically expect a big steak card. There were then pork neck steak, pork back steak, pork fillet skewer, lamb skin steak, beef steak, entrecote and beef fillet steak in two different gram variations (200 g 350 g). There are also two carving options available. Each carving and also the steaks are then additionally available as a XXL variant with 500 g. You can be a fan or curse XXL Schnitzel, that's like always taste. Instead of a 500g beef fillet, for me it belongs, for example, dry aged steaks, turkey steak and, above all, the rag steak. I also missed the steak plate with different variants. Lachssteak, tuna steak and zanderfilet are also included on the map. The supplements were then calculated separately. Complete offers such as a pepper-back steak from pig with pepper sauce and pommes were missing. Therefore, the restaurant is also quite expensive from the price. Those who order this variant in other steak houses paid (at 200g about 11, Euro for it. In the Reinickes Steakhaus, 15.90 Euros will get out for this variant. We chose the pork fillet skewer with 350 g, roast potatoes and Mediterranean vegetables for 23.90 Euro and the 500g Schnitzel Wiener Art with steakhouse potatoes and pepper sauce for 26.80 Euro. And as far as food is concerned, we were very satisfied. The meat quality at the pork fillet was perfect and also the cooking point was very well hit (light pink . Fresh vegetables (no TK! and ordinary roast potatoes added the very good kitchen performance. The 500g Schnitzel was freshly knocked and was tastefully fine. The potato variant should have been a little more seasoned, but the pepper sauce was very strong. The sauce was also served separately and thus the food did not float in the sauce. For food, I forgive four very good stars. There are a few small deductions for the presentation of the carving and for the missing selection on the map. I would like to have tested more starters or desserts, but the price level is very high. The ambience The most striking thing was that we were very cold. It pulled very strongly in the area of the counter through the repeatedly open door. It was a bowling group on the bowling alley and the staff kept the door open. The restaurant is also not very attractively decorated. There are framed images of steaks on the walls, but for example..."
Minden
