"When I went to school, a milk shop was accommodated in the rooms of the current restaurants. still so right with cheese from the piece, milk peg with the big hand pump and then in the big can pull home. of course, without the milk having been thrown some colors around its own axis to hit the heavy force a snippet and get the centrifugal force on the stretch. I believe I invented the cold-foamed milk for the cappuccino. but had not given it. over! after that this was once and even there. nothing that would interest me. then, later the change to an Italian. the test object, consisting of a pizza, did not find our mood. so happen seven or eight years ago. I have not lost any interest in this locality, although I had to build up again, I have not seen what was going on there, and that although I almost went past or went past every day. there are only a few hundred meters from my couch to the Italian eckkneipe. it must be a known one who has eaten there that we have become pale. that could not be the pizza baker who prepares us the disappointment. so it was Sunday night when we dared to check the praised locality. the restructuring measures benefited. externally very friendly with Mediterranean elements, we were very excited what awaits us in the inner. a friendly greeting, as it came out later, even from the cook. Luckily there were only two tables free. a reservation must be advised in any case. also on weekdays, as was the case with our second visit. now it is necessary to know that the Italian food had decimated by the dear grand more on pizza and spaghetti to some taking out. therefore our expectations were high. the restaurant is beautifully designed and spreads the already mentioned Mediterranean charm also in the inner. pleasant warmth, lightly damped light, clinker and natural stone provide a large environment and the map? as with good Italian! and there are also all types of electricity that do not emerge from the printed. at our second visit there was also an excellent carpaccio of heavy fishing! wow. perfect. (because I can't insert the photos into the text; try it yourself! and how did it go? again with a recommendation: spaghetti! but what for it! and then also plentiful truffle on it. and the result? oma! so, more will not be betrayed now and so it is a secret tipp popular, please do not say. maybe a hint. the organization is partly southeast. it can come to wait to grind. one, two shiny red and the problem dissolves. the chef there are two names that are called auraghe and m. gave us another to crack. m. does not stand for mauricio, or manfredo, manlio, manolo, manuele, marcellino, and also not mattheo or michelangelo. no, more the local Moroccans are simply the most apha and mohamed, and the second in the country we will surely know soon. we look forward to it."
