Aroma Kebap - Menu

"... I thought, and so it came that I was allowed to travel to the countryside just before the trip to the bregenzerwald... on a Tuesday afternoon with the gg colleague from bad herrenalb in the carlsruher scene in the biss aroma. my gastro complize, with which I implemented this project into the did, had praised this ensnaring tempel off the shnitzel barrier already in the forefront over the green mate tee. his photo of the mixed grill plate had already burned deep into my culinary subconscious. Since then I sat in the truest sense of the word “on glowing coals”. probably I've already passed the inconspicuous corner of the bite a thousand times without taking it notic. On the outside, it is precisely where the valley wants to free itself from the last urban rests surrounding it of the fanatic city and the south-western ones are already looking forward to the left-Rhine region. that not earlier the “guarded” words “döner” jumped over the left window and “Kebap” over the right into the eye, was in no way at the outer appearance of the local. no, this was very well maintained, which should confirm when entering the gas room. the refurbished inner genusskollege oparazzo has already pointed out in his caption the extensive, in fact quite colorful renovation of the load. also told me the interieur too. Right on the left of the entrance was the take away theke with well filled stainless steel boxes in which the green and the sauces of their use persisted. behind it, as from the textbook for the radiologistics – in berlin neukölln there is definitely a specially set up chair – to the left the teig unroll machine for the yufka fladen and to the right of it the spinning spear, which generally operates under the name dönergrill. dönertheke royal da seemed all bluntly shy, almost a little sterile. such a cleanliness had not happened so often to me in etablissements with Turkish fast kitchen. above the the thece area throned the dining offer of the shop, which has been based in carlsruhe since 1997. the story with the brand in 2018 I had taken from the report of the colleague. In this respect, one can only pull the hat before the owners of the aroma restaurant. they have put in a lot of work to make their grills flott again. they did well. when I arrived there at the midday, my döner date was still shining with abnormality. in the rear area of the floor with a good totro furniture, suspended ceiling sound protection, laminate floor in wood optics, well-padded wall bench running around and an almost timeless wall cladding made of dark and light wood to draw attention was not yet occupied. - It's pretty! I made it comfortable, shot first photos from the inside life and had both the hemispherical gas stove placed between theke and toilet door in sight as well as the entrance door, next to which now a few people waited to eat on their standby. from the grandseigneur from the sausage-tembergic spa town at the alb was not yet a trace. the hearts in the front area remained loud. individual wortfetzen advised that one of them was probably an external engineer. his time in the Arab harbour town of dschidda he described loud and extensive. I dived internally, wanted to leave the banal every day driving behind me and rejoiced as after the successful pressing of the f5 taste on the calculator when the bonvivant from the north black forest finally came in to the door. the herrenald herrenal rider had to pay off his mold, on which he had traveled the last kilometers to the local in the stretched galopp, in a traffic-friendly manner before the grilling site of his trust. he looked a little bit disgusted, just as if he had come back to the fresh air after a long time. no wonder, the man sits at his words for a long time, with whom he enriches our community. why he does not convert his profile name into “carpe noctem 1890” is even mischievous to me. the richly illustrated feed stitches in spiral binding were brought to us by a young lady to the table. it was early in the day. my tablemate tried to adjust the taste sensors of his darmes with a glass ayran. with a mineral water I tried to get cramped on clear thoughts. “Dürüm, Dürum!” it ripped me out of the beginnings of the manipulated taste with a self-exposed “grill pump”. the “Mesiter” of the expertly photographed dish court ordered a nonchalant an iskender döner, yes sapperlot! not enough. a green salat was also wanted to call the state-tested summer roller diraper his own. I was impressed and moved in the medium term. on my ass in the aromen sleeve stood in raised lettern “Karisik Izgara”, which was translated on the menu with “mixed grill plate”. the 17,50 euro was worth the recommendation of my face. the time until the speisung passed as in the flight, since our first meeting in the Thai orchid on both sides was fed a lot of delicious, which wanted to be relived in the retrospective. but also beyond the culinary horizons, thematically continued. if the chemistry is right, the talks are all alone – you know, the magnificent, in a sinful, solidified tin plate of my table colleague was poured everywhere with yogurt and tomato sauce. that was the great iskeeeendöör! the freshly saturated meat mountain made impression, but was visually and also loosely overdue by my grill plate. on that had two juicy lamb chops, a handsome adana spear also made of lamb, as well as another, excellently grilled spiesselle from the virgin the meat high. the whole thing was bedded on thin yufka pappe. in the basement of porcelain a beautiful layer of bulgur had crumbled. karisik izgara behind the well-drenched protagonists of the aroma grill was significantly more vegetabile. a few leaves lollo rosso, various tomato carvings, thin paprika slices, a handful of mais and a little gurken range after attention, which apparently wanted to deny them the lavishly cluttered yogurt sauce. the not enough, a camouflage made of smooth-petersilie provided for a perfide greenish camouflage on the teller. were you going to take me to the last hal of the health kitchen? this could have been much easier and with much less effort with a gurkensalat “Igitt!”. Now, what do you want me to praise more? the perfectly grilled, wonderfully spiced lamb or the slightly grilled tomato peperoni duo. the fluffy bulgur, for instance? or yet the subtlely knoflierte yogurt tunke, which raised the under hidden green insert to a tasty level. no warning, I found my “Karisik Izgara” very successful and would leave there again at any time “angrillen”. thanks oparazzo for the good tipp and the good company. Hopefully, we can soon get back together the culinary carlsruhe."