Punjab Indische - Menu

Bei Mo Kiosk Und Pizzeria

➤ Robert-Bosch-Strasse 2, 56727, Mayen, Germany

Menu • Pizza • Pasta • Pizzeria • Wegbringen

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"Ich bestelle sehr gerne bei diesem Pizza-Lieferdienst, weil sie immer sehr lecker und von hoher Qualität sind. Egal ob ich Pizza, Macaroni oder Kalzone wähle, ich werde nie enttäuscht. Für mich ist das die beste Pizza in Mayen und Umgebung. Der Service ist auch freundlich und schnell. Das Personal ist immer sehr nett und zuvorkommend. Ich kann diesen Lieferdienst nur empfehlen!"

Köstliches Amt, Bahnstrasse 15, 56743 Mendig

➤ Bahnstr. 15, Mendig I-56743, Deutschland, Germany

Menu • Cafés • Fastfood • Mexikaner • Asiatisch

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"The best Burger in Town! Wer Burger mag, wird diese lieben. Also wir tun es! Wir waren, während unseres Urlaubes, 2 mal hier. Wir wurden, vom Chef selbst, sehr nett bedient und hatten unseren Spaß mit ihm. Wir würden dringend zur Reservierung raten, da der Laden brummt. Wir konnten gleich noch Gewohnheiten austauschen und uns Tipps zu den Sehenswürdigkeiten einholen. Beim ersten Mal hatte ich den, vom Zusatzangebot, Chilli Cheeseburger mit Kartoffelstreifen und Sourcream. Wow lecker. Beim 2 Mal nahm ich den Eifelburger, natürlich wieder mit Kartoffelstreifen. Diesen fand ich noch leckerer, was kaum denkbar war. Dazu kann man sich gleich noch das passende Bier, aus der hier ansässigen Brauerei, schmecken lassen. Es war alles stimmig und die Preisgestaltung ist in Ordnung und die Qualität sehr gut! Vielen Dank für 2 tolle Abende hier und macht weiter so."

Vulkan Brauerei

➤ Laacher-See-Straße 2, Mendig, Germany, 56743

Menu • Cafés • Sushi • Mexikaner • Europäisch

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"Location Kuck net en de Atlas un verjäss och your compass for me satin without two-sleep en Mennesch en de Äfel. At the outbreak of the Wingertsberg volcano 200,000 years ago, a huge lava flow went south, on which Mendig and the volcano brewery are now standing. Today, Mendig is understated on an area of almost 3 km2 to a depth of 30 meters. In the brewery is the deepest beer cellar in the world. The beer is stored and fermented in 153 stages deep under the earth's surface in the historic Basaltfelsenkeller. Extensive parking spaces for buses, cars and also for campers are available for free. Ambience A large beer garden leads to the glass brewery. Along a volcano shop offering small snacks such as beer fires, liqueurs, beer bread or souvenirs, you can go to the big guest rooms. There is room at large long tables for numerous bus groups. We're still on a table for 6 people. The rooms are fully occupied, there is a great drive, a brewhouse atmosphere. With the decoration everything naturally turns around beer like e.g. a large old barrel filling machine in the middle of the room. Service The service staff has all hands to do until the bus companies are ready. There is hardly time for a friendly word in between, everything has to go fixed and mistakes do not stay out. Food and drink We try the fresh volcanic beer specialities in light and dark (3,50 € . For food, the Volcano Post Zeitung (spoke card Steaks, Eifler Gaumenschmaus and regional brewhouse kitchen are offered. We're picking the beer bonnet. Filled spit roast with mustard sauce, pommes and salad (11,90€). The mustard sauce could have been a bit stronger, the meat was nicely tender. The second dish of the meat skewer 300g with various pieces of meat with BBQ sauce (12,20€ was very dry to slightly burned and the roasted potatoes (3,00€ had seen the pan, only from one side. The Eifler potato soup in the terrine with sausage insert and volcanic bread (6.90€ somehow lacked the special. We were looking for something special. Was it the Digestiv, the original Eifelgeist or Eifelfeuer (each 2,50€ . No, nothing was lit here too. Last attempt, the volcano outbreak. Vanilla ice cream with raspberries and cream in a volcano 0.1 L beer rod (2.90€). The raspberries cold and above spray cream. Result of experience gastronomy: The volcano has long escaped, the kitchen no longer sprays before ideas"

Donaulaube

➤ Bachstraße 22, 56743 Mendig, Germany

Menu • Kebab • Asiatisch • Mexikaner • Europäisch

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"Eigentlich sollte man einen gastronomischen Betrieb, den man als gut ausfindig gemacht hat, nicht zu gut bewerten, denn dann könnte es durchaus passieren, dass man beim nächsten Besuch sein blaues Wunder dahingehend erlebt, dass der Laden dann unter verstärktem Zulauf leidet. Andererseits: Ehre, wem Ehre gebührt! Die Donaulaub erscheint vom Interieur her ein wenig angestaubt. Wenn man das Lokal betritt, steht man unversehens in der Gaststube und es schlägt einem schon der Rauch von Zigarettenqualm entgegen. Weiter hinten, in einer Art Speisesaal, wird die Luft ein wenig besser. Die Bestuhlung hat allerdings auch schon mindestens 50 Jahre auf dem Buckel, Vorhänge, Tapeten, Bilder .... Zum Essen: Die Karte ist recht übersichtlich, was wiederum kein Nachteil sein muss. Wir wählten klassisch, Spargel aus der Region mit Salzkartoffeln, Soße Hollandaise und Schweineschnitzel. Alles topp: der Spargel auf den Punkt gegart, bissfest und leicht erdig, die Soße Hollandaise, wenn auch aus dem Karton, dann doch gehörig aufgepimmt, cremig und nicht zu schwer, das Schnitzel frisch und toll gebraten, die Kartoffeln, vielleicht ein wenig abfallend, aber alles in allem eine runde Sache. Preis /Leistungsverhaeltnis: sehr angemessen. Glückwunsch an den Koch und der Service war auch voll okay. Gerne wieder!!!"

Seespiegel · Seehotel Maria Laach

➤ Am Laacher See, 56653 Glees (Maria Laach) , Rheinland-Pfalz, Germany

Menu • Fisch • Deutsch • Saisonal • Wildes Spiel

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"We'll be happy to leave on November 1st. Holiday in two ways and a weekend extended. Breakfast was back a long time. On the way to the A61 there was still a birthday photo of my husband and the automark. The appetite wasn't past us, so bad it wasn't. A short time later we were up Maria Laach. If there's lunch, now! It was 13:30. The lake hotel just arrived. This is very nicely located directly at the Laacher Lake and the monastery with its great gardening (tolles video s. [here link] . Entrance area At our arrival the restaurant was just closed for new guests. When we told the friendly receptionist that we still wish a little lunch and not coffee and cake, we were nicely still woken through. The facility is well maintained and clean. But here's probably been around. Not much happened at the beginning of the 90s. Somehow, I've never liked this style, but it's a matter of taste. carpet in the restaurant, yes. Maybe good for the acoustics? The tables perfectly covered with strengthened table cloths, napkins and flowers. In service only well-trained men of experienced age, with name tag and formal service clothing. Rarely we experienced such an experienced and well-trained men's league in the restaurant. Routinized and kindly greeted us, delivered the open menu, offered an aperitif. As we had to drive a bit, we stayed at this lunch at 1 bottle of Rhodius mineral water, 0.75 l € 5,90. This time without an appetizer. In the evening there was a detailed menu on the program. There were two kinds of bread and salt butter. The dark bread tasted very good and was juicy. But the baguette just before Zwieback. I opted for: Hirschragoût in red wine and juniper sworn in bacon cabbage (exchanged in red cabbage and melted potato clot € 25.50. My husband chose: Fried fillets from the Eifel trout on lemons tomato butter and roasted onion potato puree, with colorful vegetables relocated € 25.50. It took a little longer (maybe the kitchen crew had lunchtime, the other guests were already ready with food, then our dishes were served on well preheated plates. The big shot of the stag-ragout is deceived. The court was quite clear. Hirschragout The deer meat is unfortunately kernelly hard and unfortunately also somewhat cooled. That didn't save the warm plates. The sauce is very good and classically seasoned. For the sauce, I would have liked the option “Additional Cage” (as recently described by Lavandula from Erfurt. The paddock was nicely loose and good, but unfortunately also small. The red herb was ok, but I don't give it because of its too soft consistency. In principle, I only freshen red herbs. My husband had made the better choice. 2 slightly grounded and golden yellow fried trout fillets, dressed on the puree. Fried fillets from the Eifel trout The vegetables still bite. There's also a light herbal sock. That was harmonious and good. While eating unfortunately not the question whether everything is good. We had to draw attention to numbers several times. And only then came the question of our satisfaction. I was just “pushing the nose”. But my husband noticed that the deer was very hard. Answer: “It was an old deer then.” This answer was probably meant to be fun, but it wasn't the same as the otherwise so sovereign type of servicemen. We were kindly adopted. When leaving the restaurant, we were allowed to take a look at the cakes and cake counters that have now been filled well. Our stopover was ok, but not anymore. Some weaknesses, however, in particular the price/performance ratio are very cloudy."