La Posada - Menu

Kavala Grill

➤ Handstraße 144, 51469, Bergisch Gladbach, Germany

Menu • Cafés • Grill • Fastfood • Griechisch

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"Sunday nights, like at 9:40. Since our favorite grill had already been used, I drove to the Kavalla Grill. Because I “used” urgently still a gyro. My first correct meal this day. As if I arrived there, I could see how the salads were already cleared away. A look at the door told me, but there's still something until 10:00. So in and Gyros with Pommes and Tzatziki ordered. A few minutes I could take my food, for 6 euros. Then from home, fortunately it's not far. Eating out, looking delicious. And the portion was really more than generous. Let me say that I would find it more practical if the food was packed in the folding disposable boxes. Instead, round plastic die shells and aluminum foil are used here. Cleaner is definitely the method with boxes, especially if you don't eat directly at the table or want to eat. Tastefully there was nothing to criticize, maybe a tick more spice. The meat could have been a bit warmer, probably the spit in the evening, if you don't expect to be charged with customers, will only be operated at the lowest warming level, no idea. Anyway, I've become more than tired and I haven't even done anything yet. On site it tastes better, on proper dishes and with cutlery, but unfortunately there are only standing tables."

Brauhaus Dellbrück

➤ Dellbrücker Hauptstraße 61, 51069, Köln, Germany

Menu • Bier • Suppe • Deutsch • Fleisch

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"we were in dellbrueck as our main base for the exploration of Christmas markets in the opposite. we wanted to go to dinner at night and come over the brewhouse dellbrueck. there are specials daily, and on Wednesday it was carved night so it was packed! the friendly manager spoke English and immediately found us a table. for euros we have a carving with fries and salat as well as a dessert from ice with a kirsch-comonat. in any case they go here when they look for a casual pub to eat!"

Meating Point

➤ Saaler Str. 86, 51429 Bergisch Gladbach, North Rhine-Westphalia, Germany

Menu • Steak • Fleisch • Steakhaus • Amerikanisch

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"When I first visited the restaurant, I enjoyed it. A friend had taken me in the evening. Today it goes with my enthusiasts towards Bensberg. I am curious how it sounds to us today or to my wife. It is a relatively hot day and hopefully it is a bit shady or pleasantly warm or cool on site after the bus ride. At any rate, a staff member assured me that both the beer garden and the restaurant are comfortable on heat. Ambience When we entered the house we were kindly greeted and got a table in the house as well as a place outdoors shown. Because it was quite pleasant under the sun plan, we stayed outside. It was a good choice – with only three small “dividing”: The car traffic from the road was relatively good to hear (but not to see and smell, because a hedge protected from it, some insects visited us (but also flew on again after a short time and the light was colored relatively red by the roof foil (this is especially to note the photos). But overall we really liked to be in this place or Table on the air. Cleanliness Everything was well maintained. Of course, the sanitary facilities were only accommodated inside the restaurant. As a result, we were able to look at the entire interior (just cozy; because it went through the entire restaurant and from there to the basement via stairs to get to the toilets. Everything was tidy and clean here – but without special equipment. Service The waiter was extremely friendly and positive communicative. For example, he brought the raw meat to us and explained the individual pieces in the offer. He made suggestions for our menu and advised us on the supplements. In doing so, he asked our preferences and urged nothing; on the contrary. He said we could reorder something at any time and rather not order too much. Again and again he looked over, inquired about our satisfaction and further wishes. The map(s) The standard feeds were listed on a clamping board. Additional offers were presented orally. The tasting food mix plate 600g (62.50 € Today three meat parts were provided. A piece of “Skirt-Fleisch” was there. It is also known as crown meat. It belongs in the broadest sense to the interiors. It looks coarse-fiber, relatively grow and dry. But as steak correctly fried also juicy and kernel in taste. The next piece was called "Teres Major". In Germany it is called flat or false fillet or butcher piece. It comes from the shoulder and is also processed as a steak. The third meat came “Hanging Tender” on the plate. There are also some other names like onglet or renal pegs with us. As Gargrad we chose “medium”. For this we chose as supplements: barbecue vegetables (4.50 € potato gratin (4.50 € mushrooms (4.50 € pommes (4.00 € sour cream (1.50 € salsa and a chimichurri sauce are served from the house to the meat as an addition. On the way there was bread (freshly baked with two dips (herbs a la green sauce and humus from chickpeas and some salami and olives. The herbal cream has given us special attention and fits well with bread. Sausage and olives were also fine. The barbecue was a kind of ratatouille and had been baked in the oven. It was well seasoned, but maybe (for me a little soft in the components. Also the potato gratin was (for me a little cooked, but tasty with Parmesan tasted and slightly chessed on the surface. Both dishes were courageously spiced – and I like that. The pommes were covered with herbs and some salt on the surface and thus had tangible support to the potato taste. They were not particularly chessed outside, but solid and inside slightly soft. So good companions. The mushroom vegetables were for me the best of the supplements. It was also strongly spiced and thus combined the “ford and moder aromas” (which I want to feel on mushrooms harmoniously with the spices such as onion and garlic. The pieces of meat were excellently roasted or grilled. They are only slightly salted and can be individually finished at the table with pepper or other salt forks. I have therefore tried some oats as they were served and others changed with pepper or some salt. My conclusion: Good meat really needs little support from other spices. Some salt and a small trace of pepper seem perfect for me. The cooking point “medium” was right for two meats in my eyes. Only at the onglet seems to me to be a bit more raw; for the piece appeared to me on the way to lose its juice and tenderness. In general, the two “upper” varieties have promised me more. They may not be particularly delicate, but they have shown a lot of taste and high juice. For a next visit, I will certainly try Flank and “Alte Kuh”. And for dessert we still tried the parfait (8,50 €). It consisted of a strawberry parfait, a chocolate cream or mousses and pieces of mango and seeds from the pomegranate. The strawberry had relatively little fruit aromas in my eyes. But I liked the chocolate spice very well: It was a dark chocolate and there were still small rasp pieces inside. The mango salad benefited from the apple kernels. The portion was quite large and pleasant in taste – but without a special surprise. Solid and good. Beverages water 1 l (5,00 € Bergisches Landbier 0.3 l vom Fass (3,10 € Cappuccino (2,20 € espresso (1,90 € There are carrots, beer and pils from the barrel and other beers as bottled goods. Cocktails and wines are also on the map. Conclusion 4 – happy again. It tasted us – and we want to taste more meat there. The place seems good for us. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 08/07/2018 – midday – two people [here link]"

Osteria del Corso

➤ Odenthaler Str. 210, 51467 Bergisch Gladbach, North Rhine-Westphalia, Germany

Menu • Fisch • Suppe • Vegetarier • Italienisch

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"General We ate lunch together with the family. It should be a relaxed day. And I think it worked. In order for us to have a good conversation, I discussed and voted a menu and a beverage guide in advance with the junior boss of the house. Since some participants have to observe incompatibility, the food was matched. No one had to study the map and check the ingredients. Service The house has made sure that we could feel comfortable. Food was applied at appropriate intervals and drinks were refilled. The foods mixed Italian antipasti We are totally tanned by the mixture: the marinated or fried cold vegetables (Paprika, Aubergine, tomato are fun. But also the dressed parts of marine animals (Garnels – Squids convince us. Salami and raw ham always fit. Vitello tonnato is one of my favorite appetizers. The fresh bread. I could already “sat” myself from this alone. But the Italian food fun is a lot of elements. A pasta dish seems to me to be “poor”. Casarecce with basil dumpesto and pine nuts The pasta was of course al dente. The pestosauce was refreshing and roasted pine cores actually refine any dish. For gluten sensitive, there were alternate penne. Also in the selection of bread there were varieties with corresponding ingredients. Lammkoteletts from the grill – Bimi Brokkoli and La Ratte Potatoes In addition to the fine beef and veal dishes, I have always been done by the lamb spiders. That's why I wanted lamb chops for everyone. However, the children had pizzas, carvings, pommes and pasta for choice. Dessert by choice: lukewarm chocolate cakes, mixed ice cream, sorbet, tartuffo ice cream, fruit Also here people could access wonderful sorbet variants with incompatibility. Others chose chocolate cubes with liquid core and other cream-ice varieties and fruits. Beverages Aperitif: Prosecco DOC Cabert Friuli Venezia Giulia White Wine: Soave Classico Calvarno DOC Pieropan Veneto Red Wine: Campo Sireso Rosso Veronese IGT Az. Agr. Ottella Veneto Dessert Wine: Moscato d'Asti „Nivole“ DOCG Michele Chiarlo Piemont Stilles Water Mineral Water Medium Apple Chole, Apple Juice, Orange Juice Espresso In the drinks I had advised and acquitted in advance by the Junior-Chefin. Prosecco is always good. This was also hostile and refreshing. Red and white wine has already convinced us during previous visits. And the Moscata fits well with desserts. The Osteria has an extensive drink card and therefore there is never boredom. We like to listen to the tips of the house. Conclusion 4 – happy again (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 18.05.2023 – midday – 12 people [here link]"

Dröppelminna

➤ Herrenstrunden 3, 51465 Bergisch Gladbach, Germany

Menu • Käse • Terrasse • Marktküche • Französisch

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"General The Dröppelminna gets only good reviews in Bergisch Gladbach. “If you don’t know the “Dröppelminna”, writes, for example, Carsten Henn in the Cologne city display. By bus, however, the small village is not particularly easy to reach on weekends and evenings. It was good that our daughter was visiting. Assiette (The MICHELIN plate: a kitchen with good quality: “In the small half-timbered house, all kinds of loving details ensure cosiness. The guests are happy to sit here with seasonal menus and beautiful wines the passion of the boss, his sign Sommelier. Beautiful also the terrace.”, write the testers. I lack clearer indications of the food and its preparation, which surprises me. A crane can (known in the Bergisches Land as Dröppelmin(n a, by Dröppel for drops and Min(n a for Wilhelmine, the housekeeper is a spicy coffee can with three feet and a tap. This typical household appliance of the past years was probably named for the restaurant and thus also a symbol of hospitality. Because the can is also available for every Bergisch coffee table. Of course, this food sequence (several sweet and savory components are also offered in the house on preorder. It's probably French cuisine on mountain flair. That sounds good – and I wanted to come back here for a long time, but somehow it didn't work. Ambiente So much loving “cram” as decoration in the room I haven’t noticed in a restaurant for a long time. It is a collection of “Bergic Things”. Cleanliness Everything worked well maintained. The sanitary facilities were in the basement. Everything was clean and tidy. Service “From the open kitchen Faton “Toni” Sadiki has always looked at our guests and spoils you with fine French dishes. Our top goal in the service is that you feel comfortable with us all around.”, is on the homepage. I didn't notice the cook. The young men in the service were really very involved. They were communicative and engaged. The boss was attentive and had all the tables in mind. Many guests were probably regular guests, because they were greeted mainly empathically. The menu(s) in 4 or 6 courses On Sundays and holidays only the large menu is offered. The map is in a small picture frame on the table. The dishes change as required, so that there are small changes almost daily. A small menu is also offered in the week. The wine map is well stocked and contains cheap and also high-priced offers – but rather fair, according to my first assessment. There are no greetings from the kitchen; but the bread that was served was quite tasty and the basket also contained various varieties. It was also handed down. There was no butter or dip. But the portions on the plates were generous, we found. The tasted food tuna Tatar with exotic fruits (Mango, Papaya maybe and buffalo mozzarella The tuna was cut into small pieces, marinated and with the fruits kept pleasantly sweet and sour. The Mozarella was pleasant in taste. The plate was still decorated with flowers and herbs. That's a good starter. Fish Soup The soup had a very appealing color. Saffron and Krustentiersud were responsible for this. She was slightly foamed. The taste was as expected and pleasant. It was also plentiful insert in the cup. However, these tips were somewhat hard or rubber-like in the mouth or during chewing. Whether it's shrimp or hazel, I can only assume. At any rate, it reminded me of slightly overwhelmed marine animals. Thus, the taste experience was a bit distorted scallops on Kürbisrisotto or Since my wife does not like “soft” dishes, she got a fresh salad from different leaf varieties with pumpkin and pine nuts. The bright marinade fits well and the flowers gave a pretty picture. The Risotto was even relatively firm in the core, as I like; because I don't like soft rice either. Together with roasted pumpkin seeds and finely cut pumpkin meat, a fine balance of sweetness and acidity was obtained. The sauce was foamy and fine-pored. Maybe I could have been a bit more wort in the risotto, I barely or not tasted Parmesan. Still, I was done with the recipe. We didn't find the cooking point so happy with the clams. On the outside the surface was slightly browned, but barely pink, but rather soft. Inside it was not glassy, but on the way to strength. They were only spices with salt and spice. But everyone had two pieces on the plate. The Risotto was great for me, but the mussel was just fine. Peach Sorbet with rosemary The ice cream had a pleasant and strong fruit taste. It was tender and fluffy. The rosemary could be seen as a second component clearly but also with retention. A refreshing and tasty intercourse. Lammrücken mit Aubergine Püre or As my wife does not like a puree, she got simple, cooked potato pieces for it without problems. She was very satisfied with this and found the variety additionally aromatic in taste. However, in my eyes, she missed something wonderful. The Aubergine Püree was “world class”. It was creamy, aromatic and perfectly tasted. Also the three green asparagus bars were exactly right in the bite and well seasoned. The sauce was strong and matched with meat, bread and potatoes. The lamb back was already browned on the outside and in juicy and pink. The meat had light bite, which goodly expresses the aromas when chewing. Unfolded. So the main course was a great pleasure. Mousse au Chocolat with coconut sorbet or Cream brulee There in the chocolate mousse nuts or dark chocolate had been processed, received my wife (chocolate and I (pleas an alternative). The cream brulee was not a “replacement”, but pure joy. The cream was very aromatic, airy and creamy. And the crust was crunchy and crispy. Simple, classic, perfect. My daughter had tasted all the passages as in the map and was as fond of dessert as from the other passages. The mousse was curly and strong. It formed the lower layer in the glass. Then the coconut ice cream was arranged, she loves coconut flavor and was therefore very satisfied. On top there was a physalis and a crispy sail of sugar and seeds or Nuts. Fresh warm Madeleine were served for coffee. A beautiful finish! Vine water in a large glass carafe (1 l – 7,50 € Cremant on elder syrup – 7,50 € Lillet with Tonic water (Thomas Henry in the small bottle – 9,50 € Open wines – glass-wise: Vigne Lourac Sauvignon Prestige Sud Ouest – 7,00 € Sipp Mack Alsace Riesling Vieilles Vignes bio Elsass. They also offered tasteful differences and were each appropriately tempered. Espresso (2,50 € double espresso macchitato (4,50 € Result 4 – happy again. Few little things have not fully agreed to us, but otherwise the food, drinks and the service were quite convincing. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 06.09.2020 – midday – 3 people My enjoyable experiences are also at [here link]"