"General: Last Saturday, in the Mediterranean, a restaurant focusing on Croatian cuisine in the deep Bremer North, the host and cook came to us and complained that Balkan cuisine was no longer in demand with the “young people”. And with reaching the age limit of the host of the first hour closing the Jugos, I could add. For the remaining, a red list would have to be held so that friends of the Balkan cuisine would still be helpful. That's why I'm always looking for a jugo in the stranger, even in the Saarland. After Dubrovnik in Saarbrücken it was the Dalmacija in Saarlouis this time. As the host woman Radic told me on questions, the Dalmacija now exists for 30 years in Saarlouis, before that the host people were active ten years elsewhere in the Saarland gastronomic. In the early evening, two tables were occupied at the hot Maimittwoch. On the left and right it looked much better with Italians and Greeks in the small Gastromeile in the historical Kasematten. The hostess resigned “they don’t like us”, with which she meant the restaurant owners who would rather come in with the Greek. In addition to this general trend, however, the cuisine of Dalmacija is not intended to attract notorious Greeks. On the homepage [here link] you will not see the map and on Menu 24.de you have saved the prices. Also not quite competitive. In addition, some prices in Dalmacija are significantly higher. I therefore like to rate the price-performance ratio only with three stars. Service: The Dalmacija is a family restaurant. The host woman will get the service. A young man, probably a grandson, hung around with his smartphone inactive at a table at the counter. In the kitchen passage there were an older man, perhaps the host and chef and a middle-aged woman, whom I would like to call a daughter or daughter-in-law for the family job. The host woman was polite, but not just talking to strangers, although I had delivered a template with my question of history. When a couple of regular guests appeared, the greeting was very personal and Mrs Radic took place at the table for a longer chat. My beers came quickly and also the foods with pleasant waiting times, so in particular no quick feeding given the boredom in the kitchen. At our Jugos in Bremen you will be pampered with Julischka to the house. Two per head are at least in there. In Dalmacija there is a Kruskovac for adoption. Julischka is not listed on the map. But you get it and the double of the most self-mixed classic stands on the Bon with proud 5,00 €. The TV beer Bitburger costs, referenced to 0.3 l, €2.64 and is still within the frame price. But then you lift up in Dalmacija: 0.5 l SP come to 4.50 € and 0.75 l to 8.00 € maybe a print error and it is a liter bottle. The six open standard wines cost all 6.50 € for the glass 0.2 l. Food: The map offers nothing original. In particular, the appetizers with only five positions show what is happening in relation to the Italians, Greeks and Turks at Jugo. With the grill specialties you get only a grill plate that needs to get liver without the classic co-player. As usual, I chose the bean soup Dalmatian type 5,60 € . She was served in a small soup cup medium hot. The inlay was partly already quite boiled and a mix of Kidney beans, white beans, tube onions, salad cucumber. I remember a little bacon. Tastefully she went fine, but made a sweet impression. There was a basket with crispy white bar bread. Ms. Radic brought two sauces to the soup. Once Ajvar and once white with garlic. The Ajvar was advertised as sharp, which I would be entitled to “pikant”. It had a slightly acidic note, so I suspect Sambal Olek as an ingredient. The garlic sauce was based on mayonnaise and deserved its name; so it was alioli. Both shelves were cunningly filled. The grill plate €16.50 with Raznjici, Pljeskavica, Cevapi, kl. Rumpsteak, kl. Schweinsteak and Speck was well documented without “beating”. The Cevapcici were reluctant. The Pljeskavica as another minced pork garlic had perhaps been further reduced if I have to name a difference. Also the other grills made of muscle meat were tasteful for confusing; in the bite pleasantly mürbe. It was too imaginative. The very big pommes were fine, although I prefer thin pommes. The Djuvecreis with pepper pieces very soft and from the good, dressed, chopped onions it should have been a bit more. The supplemental salad consisted predominantly of large leaf sections of the green salad, to which a large crust of a white standard dressing with dill was given. Clearly better the refreshing herb salad. In the transverse comparison, the kitchen performance was unfortunately only average and is well decorated with 3.5 stars. Ambiente: The Dalmacija, like all restaurants in the Kasematten, has a spacious free area with an appealing furniture. Inside, the low cross arch with dark clinker stones impresses the impression. The floor is tiled, colourful in the style of the seventies. The decoration is maritim, up to a large fishing net. Since only a few days' visibility occurs, the atmosphere is somewhat cumbersome, but each table is sufficiently illuminated with a rustic copper lamp. The tables are well dimensioned and generous. The music sounding consists of folklore and percussion, whose Dalmatian provenance I have heard. The toilets also have decades on the hump and several holes in the tiles testify to changes in the equipment. They were clean and functional. Cleanliness: Nothing to complain."
