"The year 2017 was just out of the starting holes when the federal environmental authority (laut Spiegel online) talked about it. There are still winter holidays everywhere and maybe it was a break filler for the news badly change after a year. They want to tax milk and meat higher because the cows are so terrible and angry. The exhaust gases are not compatible with the objectives of the Authority. My decision was fast before the chaos really breaks down to give back the hearty pleasure of the flesh. At the same time, it certainly also helps to dramatically limit the population of cows on the South American continent. Somewhere you have to start. By the way, I like steak from 100% vegan cattle. Offenbach hasn't been on the radar with me when it comes to a restaurant visit. Problematic parking situation, through public transport it borders on the destruction of the rest of life (for pensioners a real problem) . The Internet, with the exception of mandatory Nörglers, says that my choice to visit the FLEISCHESLUST would be a good one. The internet also says that it is appropriate to make a reservation. OpenTable was connected and it was possible to reserve a table for 2 almost at the desired time. Something disturbs me about this type of reservation: where do you know how long you want to stay? Minus 7°C shows the thermometer on Thursday at 18:30. With the parking lot search we were very happy and only that's why we were on time. Friendly (with smile) we were greeted and led to the table. The dimmed light (5 lux more would be good) and the facility provides a cozy atmosphere. The volume was not dimmed. A small round of joy and a birthday party made a mood. The menu is best to see you online once. Our choice for the Black Angus Rumpsteaks. There are 3 different weight classes on the jump. 300 or 400 grams? Or even the 600 version? Supplements, salads and tips or sauces are ordered separately. The selection of drinks was completely unproblematic during our first visit. Two Radeberger, please. A look into the map is definitely worth it. Not only very attentive, but also an original composition and tasty. In the Bartresen there were some guests who were still in the waiting loop. With aperitifs or cocktails, time can be easily bridged. Steaks are coming. It was only 20 minutes since we got into the square. A fantastic fragrance rises and you can hardly expect the supplements to go. To the point exactly boiled, salad, side dishes and sauces just as delicious as the meat. A combination of excellence... dessert? No, not this time. I want to get the lasting taste as long as possible. It was delicious and difficult to put the comrade in words without using his hands. It is still most likely fantastic."
