Ouzeria - Menu

"The “Ouzeria” at Brussels Square has existed since 2008. After twelve years, the restaurant was handed over to the next generation. Daughter Maria Karpathiotakis and son-in-law and Chef Nikos Kasotakis are now running the shop. Also culinary has changed, as Kasotakis has international culinary experiences, and “Casual Fine Dining” has written on the flags. Or literally “modernized classics of Mediterranean tapas cuisine”. YouDinner promises fun with a “top full of Greek delicacies, spirited wine and a great portion of joy of life.” Ambience When you walk past the restaurant on the street, it looks just like the other restaurants that are close to you. The outdoor area is located on the footpath on the road. pedestrians, cyclists are often found – cars are a little less. There's a lot going on in the Belgian neighborhood. Inside there are several seats directly behind the door. The counter is particularly in the eye. Right behind it you can also see parts of the kitchen and the working chefs through the open spaces. A step higher is a further guest room in the rear area. The facility remembers a bistro. Small bare tables. Paper napkins, glasses, cutlery, bread plate. Cleanliness Everything works well maintained. Sanitary facilities are in the rear area. So there's a step up and then one down again. There is something to be taken care of; but there are also indications of the stumbling edges. Service The ladies and gentlemen are busy and take care of the guests. They seemed friendly to me; they also gave information and asked for the well-being and further wishes. Since the store was well visited inside and outside, they had all the hands to do. For YouDinner, the menu was already put together. All meals and drinks were included in the price. Mezze Menu 1: Sharing Mezze Nine bowls and plates were partially served simultaneously or successively. Anyone who should share these gears to second would have to be sufficiently saturated. However, we had the opportunity to separate these dishes for four people and bug them on the small bread plates. However, we managed very well. Although hesitation also occurred when some components fell out to very small portions or were just there three times; but the waitress then even partially brought small pieces of decoration over again, so that everyone got away a little. Bread and an olive oil paste were also placed on the table and laid in bedfarf. FETA Filoteigmantel Red Paprika Chutney Watermelon Vadouvan Herbal Puma So the large dough bag was squeezed directly into four parts, the herbal paste was abundant, three melon pieces were just a bit unhappy. But the taste convinced. Spices can handle the kitchen, which was felt at any gear. The dough was originally crispy, the cheese was a bit boring, but the pepper filling was quite pleasant. The sauce was perfectly seasoned. The Vadouvan mixture gave fine aromas. At home I have the product from the Old Spice Office in stock and like to use it in small doses. Ingo Holland, the founder of the company, died recently – who should ever replace this spice fruit? THUNFISCH SASHIMI Green Apple Cucumbers Granita Jaggery Chili Lemongras Marinade Since even five hauch thin tuna slices were lying on the plate, everyone could cost enough of it. The fine apple and cucumber pens fit well; just we the pleasantly sharp marinade. From Sashimi, I would have tried more. The bread was extremely crispy; the no laib had to be chewed in the mouth and well. The dough was spicy. The sorbet (a great performance of my table neighbour to make four pieces from it and the fruit pieces were also well tasted, as well as the feta foam. MANCHEGO CHEDDAR CROQUETAS Bacon Mayonnaise The brown crispy balls were four times on the plate. The cheese mixture inside provided fine taste. The spicy Majo fits well. FALAFEL Herbals Yuzu Mayonnaise We found the second little balls even better at the table. Their filling consisted of spicy vegetables and the Majo was again very well tasted. BABY CALAMARI l Red Paprika Pine core Pesto The pieces were shaped like a small Roulade. The pesto was also quite successful again and gave pleasant aromas to the seafoods. OKTOPUS White Taramas Of the small pieces there were so many that each three pieces could taste. They were perfectly cooked and delicate. Half MAISPOULARDENBRUST Fermented celery Baby Pak Choi Ponzu Miso Samos Nektarespuma The piece of meat reminded me of a chicken fillet. It was quite small, but butter-sweetened and juicy. Unfortunately, it was just a bite after the division by four. But from the cabbage vegetables there was something more. The celery was also successful. Here it turned out that the kitchen can handle perfectly with vegetables and sauces. RINDERTATAR Slice Mayonnaise Shimeji Mushrooms Vinaigrette from burned cloth truffledressing The flat cylinder of Tatar could be divided relatively well. The meat was of very good quality, because it had a pleasant grain of fat fractions. The other ingredients gave a delicious taste. The small mushrooms showed a fine scent and a pleasantly nutty aroma. This ended the time of division – now large plates were used. 2: Main courses SEEZUNGE fileted Baby Potatoes Mangold Estragonzabaione Two ordinary pieces of the fillet had been cooked with low heat. The meat was buttery and juicy. The small potato in the shell could be used well for taking the sauce. The vegetables were deliciously spiced and still slightly cut. Rarely I got Mangold served so tasty. PREMIUM BLACK ANGUS RUMPSTEAK Cannelloni filled with Gorgonzola, spinach, rocket, mangold and pine nuts The steak had a neat size and was also delicate and juicy. The Jus was wonderful. The role with mold cheese and green vegetables was also a poem. 3: Dessert FLEXI GANACHE Mango and passion fruit strawberry raspberry sorbet lemon puree Yuzu Tuile Also the dessert consisted of several components. There were crisp, creamy, cold and fruity parts. Espresso In addition, a strong coffee – a successful conclusion of a very varied evening. Beverages Mineral water (medium and still Karanika Extra Brut Cuvée Spéciale vin naturel Apla White 2021 Oenops Wines – dry grape varieties: Assyrtiko, Malagousia, Vidiano Riza tou Vounou 2018 Red – Grampsas – dry grape varieties: Avgoustiatis The wines have quite bodied and adapted to the dishes grundsolide products from Greece. I'm not going to buy them out. Price performance ratio The ingredients were thoroughly processed in my eyes high quality and appropriate. Through Corona and War everything became more expensive. Thus, it was not a “snap” but was quite adequately calculated. Conclusion 4 – happy again – especially with a small group that likes food. If you don't like to sit close together, it could also result in losses in the overall impression. You should also like the idea of sharing plates. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 05.07.2022 – evening – 1 person (YouDinner Group 20 participants My enjoyable experiences are also included in [here link]"