"My Turkish Frisör said we should go to dinner together, of course including the wives. What restaurant? He left me the choice of restaurant. So I ask myself the question where are you going with an already almost German Turk? To the Italian, Spaniard, to the Greeks (political concerns, to the Indian or to the Chinese? Hasimausi said that would be inconvenient and almost tasteless. I thought it was funny. When I told my Frisör via SMS my decision the restaurant Alaturka simste he back Super . It was September 14, 2019. Almost at 24 degrees of summer temperatures, we beat in the Alaturka. For my hairdresser and his wife it was the first visit there. We have been here several times. I made the suggestion that at the very pleasant temperatures a table in the nice outdoor gastronomy in the courtyard was laid, however, with the ladies (at 24 degrees did not agree. They predict cold temperatures for the later evening. I know that with Hasimausi. It fears the coming winter in September and is already in the sauna. So go to the Turkish restaurant. As always it was full, as always it was unconscious, as always the German Turkish life died here, which is not necessarily to be called quietly. We had reserved, an emssy Turkish compatriot shows us our table. Frisör and wife found it atmospheric super. I found it like for years a trace too dark and a trace too rustic. However, everything is still acceptable, otherwise we would not have been here more often. The restaurant has been here for over 20 years, maybe you should change one or the other carefully. The cards were taken, I was thirsty on an EFES. My Turkish Frisör grunted. He also favored beer, but a Rhenish old from Frankenheim. Whether Allah and Erdogan support? Of course I did not ask this political and religious question. Hasimausi would probably have punished me with a look. The following is very positive for the beverage card. An almost unusually large selection of about 12 open wines. Wines from Italy, France, Australia, South Africa and of course also from Turkey. Almost more open wines than bottle wines are offered here. I had inhaled the first swallow EFES and Hasimausi her Turkish red wine, Raki was served. Unnoticed by me, my friend of the barbers had ordered it. Before eating a Raki, the evening could still be atmospheric. To my astonishment, Hasimausi did not shove her Raki over to me, but consumed him personally. Even before eating Turkish red wine plus Raki my dear Erdogan. Since we weren't here for the first time, we knew the map still sluggish. Only at the appetizers we always do hard here. As in most Turkish and Arabic restaurants there are almost everywhere common, numerous small appetizers, mezens or mezzen. But also other, attractive appetizers you don't get anywhere. Our choice: Leaf pastry rolls filled with coblue sausage and cheese for me. Beef smoke ham from Turkey, baked with feta for my dear lady. At the main courts we chose: lamb fillet for me. Lamb chops for my dear lady. The waiter brought fresh EFES and fresh Frankenheimer. In the meantime the restaurant was over 110%. Young Turks, with nice blonde girls. German Turkish families with little and many children. Young and old in a balanced mix. In the beginning, I had described the atmosphere as unconscious, meanwhile it was super-smooth. The service acted at ICE pace, super flotted and always an eye for empty glasses and possible guest wishes. My barber and his wife had ordered various mezzas. The waiter placed good 10 plates on the table. And our appetizers. The table was completely crowded. My hairdresser said that the Ottomans used to be so extensive and extensive. Hasimausi said that we should share our two different appetizers half. Looking at her plate with smoke sinks, I liked to agree. And he came back to our eager waiters with new Raki! I asked myself whether my hairdresser had commissioned a Raki Duration Order. He cried to me, Hasimausi leans politely. My warm pastry rolls were filled with a spicy sausage and wonderful feta cheese. The Turkish sausage filling was tastefully reminded of a Hungarian cabanossi. The rather salty cheese had no idea whether from sheep or goat had a pleasant warm temperature class. However, there was an increase, namely the smoke ham from the beef, baked with feta cheese, for Hasimausi. This ham had an excellent quality, as we find it less in Central Europe, because it comes here mostly from the Sau and not from the Rind. If he come from the Sau, Allah would punish us. Little Magel. My dear lady ordered the appetizer extra without onions, yet they were on the plate recognizable. It wasn't a problem. The onions ignored and this small deficiency, of course, does not complain. Starters Conclusion: Very good, including the warm, fresh bread. We glorified a fool and I prayed quietly and secretly, Allah may spare us before the next round of Raki. Allah heard my request, at least at first. As then the main courts. I'll take it briefly and concisely to the point. A lamb fillet, neatly prepared. The quality of the meat was unfaithful. It all melt in a clay pot that was probably heated in a clay oven. Tomatoes, paprika, eggplants, all tasted. Who knows that my palate doesn't just lick for vegetables. What I lacked in the court was something else than supplement, except vegetables. What exactly? But only the vegetables were too one-sided to me. A look in the direction of Hasimausi triggered a symphony. Hasimausi likes to chamfer to ribbchen. Here at the Turks, she could also revive her desire to nail. Naked on lamb chops. Always reminds me of ancient times people, so at the time before knives and forks were invented. A bone in the hand and the meat on it unimaginable for me. Well, we were happy. Where the appetizers hit the main foods. My Frisör plus wife was also full of praise, but had a similar sensation as we. Top the appetizers, the main dishes. What was missing? Actually something dessert, but before a little Raki. Why did Allah have heard away again? Dessert, yes what about the Turks? If you don't know: puff pastry, pistachios, almonds, honey syrup and all this bathed in rose water. Extremely sweet, sticks almost in the palate during consumption. Although I'm a confessing conscientious objector of sweet dessert, Baklava has to be easy with the Turks or Arabs. Where Baklava from Arab countries usually does not have such an extreme sweetness as the baclave of Turkish confectioners. My Barbier, who cares about me, just said that a Raki is making more fun in the mouth of the Baklava. I didn't share his opinion completely. Conclusion: To the somewhat dark brick atmosphere in the Alaturka, I will never get used to it. In addition, the question arises whether, after 20 years, not one or the other in the restaurant should be upgraded or upgraded in a timely manner ? We were satisfied with the food, more with the appetizers than with the main dishes. In the main courts, perhaps something lacks creativity or the care of the presentation. The service has always been undeniable. If we want Turkish food again, we will strike again here despite the small shortcomings. Especially outside in the airy courtyard. Note: I wrote these lines in the middle of the Corona crisis, 8 months after the visit to Alaturka. Today on 11.05.2020 the restaurants can open again with restrictions and restrictions. If the weather is allowed, we will soon sit in the Alaturka, but then outside in the courtyard. Whether with just as plentiful Raki or better something less, I honestly don't care. The main thing the gastronomy has opened again and the times at home on the terrace and the grill take place a little less."
