Restaurant Zur Waldpforte

"was Paul Bocuse not the football star of Olympique Marseille? Last time, I ran a travel magazine from Aldi. There was a world trip for 17.999 euros, almost 118 days. On the third day of the planned stay in Marseille, this makes sense, because Marseille is considered to be the most criminal city on our planet and who wants to travel through the world with unnecessary luggage, IDs and credit cards? What do I think? Marseille still in front of Germersheim? That means something. And Paul Bocuse was the captain and chef of the first elf. I wonder how he served Gulasch. Or Calfskin? .... we like the forest gates in Mannheim, because the forest gates in the district of Käfertal Nord stands for German, earthed, well-proven bourgeois cuisine. And soap. We were invited today, and thanks to the state system, we still have to make a test. To book an appointment online at the VFB Gartenstadt (there is a public test center). After 15 minutes, the result comes to the phone. Was negative, but already during the time when the foreseeable lady pushed me the Wad Angel into the brain, I knew that was a unique “experience”. We are vaccinated once again that a few brain cancers cannot be inoculated and thus the index number of intensive beds goes through the height. I disinfect my hands every 60 minutes at work, have 37.5 hours a week on the mask during work (clear, am also a surgeon, always hold 2 meters away, only not in my club the “body”. There are two groups that go one... The Gypsies were always one of my favorite dishes in the forest gates. The sauce is delicious, slightly sharp. The Scavengers crispy thanks to the Cornflakes Panade (sometimes for a great crunch, the whole nicely baked with cheese ala Callmund, so I didn't think to order the paprika plants today. We also ordered Rumpsteak, liver and Cordon Blue, all with roast potatoes and salad. Mine took the late Zle. I notice that there is no gypsy carving and no hunter carving anymore. I think the cleaning of the hunter has complained a lot in Berlin. But this is another construction site. We noticed that prices are rising. €20.40 for a paprika pork carving with salad are currently not price shy. Then I shook with Marc074. He is of the same opinion that is too high for “courts” with “big meat”. In other places there is a calf carving. But today we thought that after the long waiting period (mostly a short hour, almost 80 minutes today and the high price it is well seasoned and prepared accordingly. Missed. About three weeks ago I was at the Waldhof near Lidl, there is a new "cheese and wine" shelf. No jams Marc074, but I took a castle dump du Pape from 2015 (for undamaged 27,99, which was still tipped by me on the same evening (on Ex, almost). With Dutch cheese and French baguette, of course. On the other hand, the LIDL offer was an XL family package, BIO pork, 4.5 kilos for just under 17 euros. This looked great and confirmed a report in the ZDF that pork (which is always as favorable as never before on the world market). Kilo prices for only 2-3 euros were mentioned. For the difference of today's prices (for a healthy use of 25-30, I expect good fats, spices, product quality and craftsmanship. The spices and chicks were missing when carving, the panade missed the corn flakes. The carving completely softens, the sauce watery. It happened to me that the sauce was simply cooked with raw peppers. There were missing fats (e.g. cream fraiche, lots of butter, there was lacking acidity (a delicious red wine and brat dish (meat flavor). The frying potatoes were touched by our table at any food. These were floury pell potatoes with too much starch. Either you didn't let her cool for at least 24 hours or you took a wrong variety. They were also cut too thick and browned too little. The Cordon Blue also too bright, Cordon Blue the Panade matschig. The beekeeper also complained about the lack of spices on the paprika sauce. The sauce was extra rich, but didn't look appetizing. Only a paprika sauce can be appreciated so well with yellow, green and red paprika (cut in fine strips). You need a good preference hidden paprika (which has been forgotten today with us and bake sharply or in the hot oven, then process. But I missed that in this variation today. In Cordon Blue the cheese went out nicely, but from my point of view it was not properly portioned, the meat did not look. My scavenger was also not knocked and not salted (Note of the writer Lob there were fried liver for the pink calf liver with brittle basins. Also praise me for the well-made Latin. But what was already indicated at the Schnitzel was continued at the Rumpsteak. Craft defects in the preparation of meat. The beef and also the pig no traces, no salt, no pepper was not salted, before roasting, pepper and also not sugared. With the sugar it is just an extraordinary cook. Like me. But salt belongs to any meat if it is not exactly an Ultra Wagyu, Irish beef or an Irish salt lamb. At the end (in the guest there was no meat caramel at the Rumpsteak, which is characterized by brown spots. And this is not a “higher kitchen”, that is simple basics. The prices for Rumpsteak (27,40 and Schnitzel (20,40 for the dart from my point of view are far too high. And this is again an example that you can't match the prices with the level of the kitchen. The price-performance ratio must always be evaluated separately. I remembered an evaluation of Petra, where she also noticed that everyone spent penny doing it very hurt. We were the same today. It was all cooked today. Big portions yes, but if it doesn't taste, then the rest is a torment. Quality instead of quantity would be the right strategy here. The owner then gave us 4 free espresso, but this is just the small drop on the hot stone. Positive flagship was the great service today, so I can also come to 2 stars in total. Some questions were answered, it was also traded and not only reacted. Over and over again eye contact with the guests, that was very good of the young lady, so we also gave 10 tips (narrow 10 euros). The good supplemental salad also saves the well-intentional 2 stars in the overall picture with the very good service. But in terms of price performance, this is not even a star for me and is rated by me with half a star. Maybe you should think about price policy. The guests take harden (as we do with the test, as the guest must be able to expect the vegetables and meat to be staged correctly with spices and the correct time management. However, the timing of the kitchen is expandable. We've been waiting for our main dishes for almost 80 minutes. There were five tables in total. The Martinsgans menu was preordered at the neighboring table, after 20 minutes there was food. However, the people in the neighboring table were not satisfied. They missed the typical “Gänse spices” like the crispy skin. We'll take a break from another visit. No recommendation."