Arooi Dii - Menu

"Summer, sun, south town. Just two weeks before the festival of all parties we were in Nuremberg for a weekend to celebrate their wedding together with our friends. For us this was a kind of “warm-up” before it became “first” 14 days later. After a long trip and some operations on the A6 I was very relieved when I reached the apartment that was rented by my future in the early evening. With the help of Aunt TA, I quickly developed the culinary environment that had a very dark Thai land on foot. A short call secured us a table and the certainty that we had something to feed, even if we came later. “Arooi Dii” says Thai when it tastes particularly good. And in the restaurant of Jens Pfeiffer (service and his wife Suphatthana (kitchen at the end of 2014) it should be so good for us at this warm Friday night, so much is expected. We were allowed to choose a place on the outdoor terrace surrounded by hedges. The annual number of 1914 prang from the canyon sandstone candle of the property. Old building materials, but in no case came down. On the contrary. Both the attractively designed outdoor area and the interior of Thai restaurants seemed very well maintained. Inside I immediately saw the use of valuable materials. Massive wooden tables, comfortable upholstered chairs and noble parquet floors are not typical interiors of Thai gastronomy. The closure of the usual deco tinnef (figures, lamps, bamboo screens, flags and similar Asia-Pomp) also had a very positive effect on the ambience. In short, our Ersteindruck was consistently positive. And that was the same. With former insurance specialist Jens Pfeiffer we met a very friendly restaurant owner. An interesting interlocutor who worries us humorously and empathically. You can't pick up your guests from my point of view. Compliment! The fact that one also acts conceptually with a tough eye was already clear in the review of the significantly reduced food selection. Four appetizers, three soups, five main dishes and a dessert. Veggies can also get most plates “without”. That's it! Despite the few dishes, the “Arooi dii” does not dispense with numbers that usually serve to better capture food diversity in Asian shops. These make no sense here at first glance or at second glance. Did she arbitrarily forgive her? Don't do what he told us later. Each number has its “lower” meaning, only so far hardly anyone has noticed. So far, so skurril. I didn't deal with the exotic number salad. No. 232 (Garnels in dough coat, No. 44 (Brazed beef fillet with vegetables, chili and green pepper or No. 69 (Black rice with fruit and coconut milk sounded quite promising. No. 19 (Garnelencurry in green with vegetables and Thai basil not at least sympathetic. In terms of beverages, it was possible here with liquid bread from Franconia, a roasted coconut juice, various bottle wines (also the Palat was well-winded with a Cabernet Sauvignon... or a Mekong Sour (with thai-Whisky, so my first impression of the carefully designed suffsortment was. But our dry throats were first filled with a bottle of Frankenbrunnen (0.75l for 4.20 euros. Then the “Pfeiffer’s hop fever” rushed us, which brought a Minnesängerpils (0.33l for 2.70 euros and a turbulent basement beer (same price for the same content from the Knight St. Georgen Brewery of Nennslingen to the table. Both sacrificial representatives of their kind, as they like in Franken, also appreciate them in the Palatinate. Our decision was made on the glass owl salad (8.50 euros), which we shared as an appetizer, as well as the green curry – once with shrimp (14.50 euros and once in the Veggie version (13.50 euros). Behind the name “Yum Wansen” there was no wandering musician from Bad Vorahn, who was armed with the guitar, but a glass noodle salad of the extra class that was already distributed on two plates. In addition to fresh coriander, juicy chicken breast and thin onion or carrot stripes, the excellent, well sharpened dressing that inspired us were above all. The ideal dish for this lukewarm summer evening. Now we stopped the green currys that should come and soon. “Gäng Kheow Wan Gung”, said the official title of our order, fragrance us aromatic. A first Veggie check provided evidence. The number of shrimp tails was above the economically calculated homeopathy. Brokkoli, sugar chodes, zucchini, mushrooms – all there, all cooked. In addition, the unbeatable combination of coconut and Thai basil that gave the juicy and juicy dish its exotic something. Together with the snow-white, fine-grained saturation base from the separately supplied bacon, the two handmade astrein-made Thaicurrys were most pleasantly inspired by our evening rugs. The fact that we stayed a little longer than planned was due to the warm nature of our host. It developed an interesting conversation that ended in the house with two glasses by Belmont Gold Coconut Rum – a kind of liquid bounty. Beyond Pfeiffer likes to share his preference for perfumed sugar cane ham with his guests. So we were able to move more into the buffet battle that awaited us the next day. The Arooi Dii is not by chance at TA, because here it is cooked with fresh ingredients without prosthesis and at very fair prices. “Arooi dii!” says Thai. We could only agree with him tonight."