The Grill Bremen - Steaks in Style

The gastroleaders are largely in agreement: in the tenth largest community in Germany the link to the culinary developments is lost. for four years no Michelin star in the city. a single bib gourmand only in the still weaker bremerhaven. the reaction surprising: “The testers have just got a bad day./ these only disturb the lack of tablecloths and simple cutlery./ we cook for guests, not for critics/the last is full, so we are on the right way.” but perhaps it is just about the claims raised. as usual suspects will be. vi. the grillmaster of the grill is the only high-end steak house in the city; since a year there is a debut on the düsseldorfer kö. prices of regular offers go up to 130€. whether a piece of bark is worth so much money, everyone has to decide for themselves; that is not different in caviar etc. is used mainly US-Nebraska bark, beside South America (argentina) and Australian ware, closer the origin is not disclosed. is often grilled at up to 800 degrees. the cuts range to 1200g for porterhouse and tomahawk. I crushed the 600g rib eye here years ago, was simply no problem. more meat on the piece I only managed once with 870g chianina in the sheraton at the airport francfurter. tempi passati. that remind me that the pieces on the table did not exist on Thursday afternoon at 12 o'clock. until 13.45 only three guests were lost in the carnivoren tempel. the interior design as a luxurious Rocky-Mountains-Lodge with single-decked tables is high quality, completely harmonious and convinces me even after years still full. In particular, the places on the gallery I ask myself, but with well occupied are quite loud. at our visit in the absentness of occupancy, but not so that we came into the dubious joy of the crunchy house music. the angler does not have to taste the worm, or something? the toilets also clean and chic; the man also looks on erotic photography. with a Campari-O (9.5€ and an alcohol-free bellini (6.5€ for 0.1l industry with softdrink). a critical point was the two-sided printed card, which was unfortunately stained, which already appeared on the tables and also offered cheaper lunch table. we chose the greatest possible selection: Surfˋnˋturf cold tattoos from bark and tuna (17,5€ 300g U.S Rib-Eye (43,5€) Surfˋnˋturf warm 200g bark fillet and a huge garnel, with green spargel, kartoffel puree and kalbsjus (56.5€ eiflorentin (6.5€ french) for example, the offer was made to serve the pommes ordered in an early stage and then to remain on the meat and keep them hot. we shouldn't be sworn if the kartoffel sticks were a little hard. we didn't do it because there was nothing else to do the service. the question of the American beer denied it dry: “The cook is married to krombacher.” what is to be taken before place. large opener in the grill was a small whole swirl bread that everyone gets hot baked. crispy, fluffy, silly, wonderful! served with butter and other salt with BBQ season, they could really eat it already! then the appetizers stood on the table: the florentiner ei strongly tanned, but still nicely liquid. for this the spinat TK-good, which not only neatly squeezed, but also quite unbirth; a little dip-like pleasure. better the tatars: both hand-cut, bark already classic, vigilant, capern apple and black brot. the thun also seasoned and mixed with avocado, with an extra soy sauce and a sesame chip. that was good, the pommes already mentioned disappointed. good industrial were, thinner cut, hot. pommes hold. ketchup and mayo of heinz, who surprises me in this price-class negatiw. might be feared that the sale of (self-made) sauces and dips should be stimulated. Finally, there is a grill preparation for free meat. the jus should have been a prefabricated product, but had flesh taste and nausea. all supplements were neat: the potato puree was very buttrig. the non-smoky fried white wobble sweet, even without a roasted note that the green spade had as well as bite and taste. and the main thing in the steakhouse? good! medium size perfect, my ribbed juicy, the filet my table enjoyed super delicate. at least I would have expected more of my own taste. was also not dry or txogitxu. Conclusion: large environment, serrated operation, good meat, solid supplements. the best steak offer in the city. can happen at any time, but for me there is also no compelling reason to pay very high prices more often than all cheerful years.

The grill is a great place of one of the best restaurants in crès! you have to say it was a little unexpected for us because we don't have much research, and.