Trattoria Una - Menu

Bertram-Blank-Str. 8, Bergisch Gladbach I-51427, Deutschland, Germany

🛍 Pasta, Pizza, Fleisch, Getränke

4.7 💬 901 Reviews

Phone: +492204404666

Address: Bertram-Blank-Str. 8, Bergisch Gladbach I-51427, Deutschland, Germany

City: Bergisch Gladbach

Menu Dishes: 8

Reviews: 901

Website: http://trattoriauna.wordpress.com/

"Leider ist es seit der neuen Bestuhlung recht eng und man sitzt quasi Rücken an Rücken. Auch reagiert das Personal sehr unterschiedlich, mal wird man sehr zeitig gebeten vor Geschäftsschluss zu zahlen oder rausgeschickt, wenn man ein paar Minuten vor Geschäftsbeginn erscheint. Die Qualität des Essens ist gut und schmackhaft, wenn der Chef selber kocht."

Full menu - 8 options

All prices are estimates on menu.

Dessert

Beef

Schnitzel

Salad

Soups

Wrap

Entrées

Marion Marion

Es war sehr schön, gerade richtig für ein Treffen mit Freunden

Address

Show Map

Reviews

Donia
Donia

Didem ist einfach eine wunderbare Bedienung. Das Essen ist fantastisch.


User
User

very good food and drinks. nice and accommodating staff. can only be recommended.


Martin
Martin

Hervorragendes Essen mit sehr freundlichen Service, immer gerne, sehr zu empfehlen View menu


Eelka
Eelka

Wunderbare Gerichte, kunstfertig zubereitet, liebevoll serviert und aufmerksam bedient! Ich wäre sehr gerne wieder ein Gast.


Dagmar
Dagmar

Schöne Location, Brot und Aioli aufs Haus sehr lecker. Spaghetti alio olio habe ich schon besser gegessen. Etwas trocken. Aber wahrscheinlich sind die anderen Speisen besser


Mo
Mo

Gemütliches Restaurant mit leckeren Essen. Sehr kulant!!! Hatten das Gutscheinbuch vergessen und es wurde trotzdem angenommen!! Kommen hoffentlich nochmal. Auch ohne Gutschein ; View menu


Martin
Martin

Wir waren an einem Mittwoch mit 6 Personen dort. Das Restaurant ist klein, gemütlich und von außen fast zu übersehen. Der Service war freundlich, schnell und aufmerksam, das Essen ganz hervorragend!


User
User

I was more than satisfied. super pleasure at a good price/performance on the teller and also in the service. we like to come back as usual. tomatensuppe as an appetizer always goes well here. delicious


dagmarklaus
dagmarklaus

Leider ist es seit der neuen Bestuhlung recht eng und man sitzt quasi Rücken an Rücken. Auch reagiert das Personal sehr unterschiedlich, mal wird man sehr zeitig gebeten vor Geschäftsschluss zu zahlen oder rausgeschickt, wenn man ein paar Minuten vor Geschäftsbeginn erscheint. Die Qualität des Essens ist gut und schmackhaft, wenn der Chef selber kocht. View menu

Bergisch Gladbach

Bergisch Gladbach

Bergisch Gladbach is a picturesque city with scenic surroundings in Germany, known for hearty cuisine featuring dishes like Sauerbraten and Reibekuchen, and rich cultural history.

Categories

  • Pasta Delight in our selection of classic and contemporary pasta dishes, each crafted with fresh, quality ingredients and flavorful sauces that capture the essence of Italian cuisine in every bite.
  • Pizza Delve into our perfectly baked pizzas, crafted with hand-tossed dough, rich tomato sauce, and a blend of gourmet cheeses. Each slice bursts with fresh toppings, ensuring a delightful bite every time. View menu
  • Fleisch Explore our mouth-watering meat selection, featuring expertly grilled steaks, tender chicken, and flavorful lamb dishes, each seasoned to perfection for an unforgettable dining experience.
  • Getränke Quench your thirst with our refreshing selection of drinks, from hand-crafted cocktails and fine wines to non-alcoholic delights, including sodas, juices, and expertly brewed coffee and tea. Perfect complements to your meal!

Amenities

  • Wegbringen
  • Für Rollstuhlfahrer Zugänglich
  • menu

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Meating Point

Meating Point

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

Menu • Steak • Fleisch • Steakhaus • Amerikanisch


"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

Osteria del Corso

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

Menu • Fisch • Suppe • Vegetarier • Italienisch


"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]"