Brauhaus Droge - Menu

Wilde Triebe

➤ Am Sutthauser Bahnhof 5 49082 Osnabrück, Germany

Wine • Fish • Cafés • German

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"My old criticism is over 2 years old, so it's time to give a qualitative water status report again. Sunday, 10. September should go back to Sutthausen, to the wild Triebe . Ms. had wished for your birthday and I liked it. By train and our bikes it went to Osnabrück Altstadt and from there 8 kilometers to Sutthausen. Shortly after 12 o'clock, we stood again in front of the former Sutthauser railway station in 2017. What Volker Johannes Trieb created here is for me personally a most beautiful place in a very wide area. In the Künstlergarten the artist's studio and residence, in the railway station building then left the gastronomic operation and right further studio and exhibition rooms. In its entirety this is simply a magnificent eyewitness. And because it is so beautiful here, I will design my latest criticism as a kind of picture arch, because the ambience and the design concept are inseparably part of the wild shoot, as well as its kitchen. At the entrance you turn left and stand outside By entering the completely empty and newly built building. The guest room is determined by uncoated brickwork. Furnishing is kept in solid, natureally oiled oak. One takes place on very comfortable chairs and leaves the eyes through the guest room for 10 minutes. Actually, the guest room is part of the exhibition space of Volker Johannes Trieb, everything has reference to the artist, even to the window-simses, still workpieces of him. The service received us and immediately ordered us a reservation for a table for 2 persons. We were led to a table on the window, which was actually intended for 4 people. The view went to the terrace lying in front of the house. On the simply covered table of oiled oak, the presentation of the drive continued even water cups and wine glasses are individually made by the artist, or engraved The maps were sufficient for an aperitif request. The day was my wife's birthday and so we asked about the current house aperitif. This should be a prosecco cast with homemade blackberry syrup. This was then served to us. That was delicious, even if I thought it was not just blackberries from which the delicious syrup had been prepared. I believe that strawberries also contributed to the aroma. It was leaking anyway. For the aperitif, the service served a first greeting of the kitchen. Rosy salt, a beaten salt butter and a herbal cucumber cream were served us, with a very good sourdough bread, baguette with onions and another variety I don't remember, as well as two small loaf bread. We had ordered now, and I let my view pass through the guest room. From my place I could look into the open kitchen. There was a lot of driving. Chef Hanna Börger had a good job with her crew. For the first kitchen greeting served as a tomato carpaccio, one can also call it a tasty tomato salad with a good vinaigrette came the white wine chosen by the birthday child A 2013 white burgundy by Dr. Loosen from Bernkastel an der Mosel. In the map was the year 2015, but we were not evil over a two-year-old white wine. My wife, fortunately, shares my love for mature white wines. Here again a detail of the drive 's art The cooler was naturally potted. Woman immediately asked about the price, all the products of the artist in the guest room are also commercially available and I began to consider how high the bill would be. Luckily, we wanted to return to Rheine by bike, which would very restrict the scope of the possible shopping tour. But if you are there with the car, you should make sure that you can pay everything when the better half starts shopping decorative items. Ms. swore in the offer, fortunately the service soon served the appetizers, for both of us the same dish cold smoked salmon, cucumber, baby mangold we had ordered ourselves at the beginning. There was something missing, the mangold, the service did not announce this either. Gurke was there, in the form of a really fine cucumber salad, whose vinaigrette was produced with unground mustard. To this end, a white foam made from yogurt, which could have at most one optical purpose, because the taste was minimal. But it also did not interfere with the consumption of the very good salmon! It must be smoked fish. Perfect in salt content, perfect in smoke aroma. Very good! The missing mangold was then forgiven, as was the tasteless foam. The main courts went like separate ways. My wife stayed in the water with the fish and ordered cod, Rieslingsauce, tomato risotto, mushrooms I was allowed to taste from the risotto, which was very good. Very light al dente, perfectly tasted with tomatoes. Delicious. Ms. also picked up the thumb for the other ingredients and enjoyed her course visibly. So to me, shoulder of the Osnabrücker pork, pointed cabbage, Mirabellen, creamy potatoes served separately as all dishes served in very individual pottery by the artist even more jus, the ram potatoes and other nicked cabbage Lots of butter had created an extremely spicy stump where you had to be careful not to eat too much of it. The fried cabbage was briefly swung in butter, served with some caraway. Good! The whole thing was then crowned by a few slices of shoulder brats, which was juicy, and came to the plate with a cracking crust. Fine! Clou, however, were the slightly acidic, hot swung Mirabells and a frying youth to kneel down. I served myself several times at the attached pot with extra sauce....this was excellent. We were pretty tired so we ordered a common dessert for espresso as sweet little things for coffee it is indicated in the dessert card. To take it forward, so small is the served portion not, it is easy for two! There was a mangosorbet, quite acidic, for my wife. A quark mousse with rene cloves and peach for me, two mini-cubes, for each one, a piece of very good cheese cake, divided, fresh fruit, as well as a piece of chocolate with the molecular weight of U235! My wife was not willing to share this and pause for her honorary day! Dessert plate like espresso cups again served in special ceramics. Then we went through our birthday lunch. And I can come to the conclusion. The service acted as well as the kitchen. The young man who served us mainly did this with kindness and joy, was always ready to answer my detailed questions about the dishes and drinks or to convey the information from the kitchen. Thank you for the time when we were very well disposed! Ms. Hanna Börger has well-organized her kitchen. This is not a star kitchen, but a very ambitious German, regional and seasonal cuisine that makes joy. And just here in the wild Triebe it is true that for the overall impression never only the kitchen counts alone. And what Mr. Trieb and Mrs. Börger have set up here in the old station of Sutthausen seeks in its entirety within a wide range of his likeness. There are more demanding kitchens in our region, or even more noble locations, but in combination of all factors, the wild shoot alone is in its quality! Simple and beautiful! Once a year, I have to go there!"

Forsthaus

➤ Bardinghaushof 5, 49124 Georgsmarienhutte, Lower Saxony, Germany, Georgsmarienhütte

Soup • German • European • Fast Food

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"Today was Martinstag and we were looking forward to a nice goose dish! Upon arrival in the restaurant we immediately noticed the undercooled room. Of course, we understand that gastronomy must suffer from high energy costs, but nevertheless the guest should feel comfortable and not feel comfortable. We did it that way. Our table was unfortunately not welcome because of the bright ceiling lighting and on request, whether we can change, the slightly cooled service worker has assigned us another table. On the map a goose breast with apple cabbage and dumplings was offered...Toll, the anticipation could begin! Then the food came soon. Unfortunately, no preheated plates that are in such a court is actually a nogo! Now for presentation and quality: The goose breast was cut into tranches, which did not exactly help to keep the temperature in unpreheated plates. Very fast the goose breast became lukewarm......A lukewarm goose breast, by the way without a beautiful crusty skin, but also fibrous and dry in consistency, you should not offer on the map! And now to the apple cabbage: the apple cabbage was served in a separate dish that was not guaranteed and probably never allowed to experience a spice.... Grobsponen soaked in water with boiled apple columns! Absolutely taste-neutral and not worthy of the beautiful vegetables.... How about a little cinnamon, laurel or carnation... Well to the dumplings: I'm sure the dumplings of Pfanni would have cost me better! For Dessert, I had ordered a Crème Brûlée, who can only prepare an amateur! The consistency was watery without a hint of vanilla taste... My conclusion / my thoughts on the moderate evening: We were completely disappointed by the quality, the presentation, the introverted service, the room temperature and the commitment to the guest! Certainly, we have high demands that we are aware, otherwise we would not have come to you. But these weren't hit in batches! It's not that bad!"

Gaststätte Beckmann Asia-bistro

➤ Dorfstraße 11, 49170 Hagen Am Teutoburger Wald, Deutschland, Hagen am Teutoburger Wald, Germany

Meat • German • European • Asian Imbiss

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"The ambience is somewhat old-fashioned and the decoration is very torn. We had carvings. It was okay, but definitely not done. I don't think the mushroom sauce is. The dives to the baguette were made but also very delicious. The service was friendly and attentive. All in all, I wouldn't come back because I expected homemade dishes in a restaurant. Finished carvings and similar I can make myself home."

Restaurant Weinkeller am Hanseplatz

➤ Schlossstr. 10 | mitte im Stadtkern, 49186 Bad Iburg, Lower Saxony, Germany

Pizza • Cafés • European • Fast Food

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"Der Weinkeller am Hanseplatz in Bad Iburg ist eine gastronomische Reise wert-Geboten wird eine feine exquisite mediterran-französische Küche die von ausgefallenen edlen Tropfen der besten Anbaugebiete der Welt begleitet wird.Es bietet sich an, den Empfehlungen des bewirtschaftenden Ehepaares zu folgenDer passende Wein zu den jeweiligen Gerichten wird hier ebenso perfekt ausgewählt wie die spezials des Tages erklärt und dargebotenGeschmacksexplosionen sind für den Gast eine Selbstverständlichkeit-purer Genuss erwartet ihn-Der Weinkeller ist geschmackvoll eingerichtet und für diverse Feierlichkeiten hervorragend geeignetIm Sommer wird bei gutem Wetter auf der Terrasse am Hanseplatz serviert-Die Atmosphäre ist perfekt für einen sundowner in gemütlicher Runde."

Zeus

➤ Osnabrücker Straße 7, 49186, Bad Iburg, Germany

Beer • Cafés • Greek • Dessert

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"This morning I drove to Harkotten Castle where Colani used to design his round kitchens and today Dieter Sieger designs his furniture but unfortunately was a closed company in the castle café, so Cappuccino is drinking today. In Bad Iburg, I am still a bit at the lake to test the Greek restaurant Zeus at 12 o'clock. The parking lot directly at the house, the bright wall color makes an inviting impression that continues inside. On the Terasse there is already a birthday manikin as it turns out later, the place is empty at these temperatures and so I have enough time to take photos. The young woman who serves me on the terrace is friendly and fluttering on the way, asks in between whether everything is okay and is sovereign on the go. Only the service has not pointed me to the main dish a salad from the salad bar, but I find a salad bar before not so exciting. The menu is too extensive with over 120 dishes, so much I don't need. I chose from the seafood Psito Kalamari: grilled Calamari on spinach bed, with oven potatoes with an olive lemon marinade 14,40. They came on a beautiful elongated fish plate, which was already a feast for the eyes, draped with two tomato slices and lemon corners, the Calamari were draped into a ring and in the middle, see photo a piece like an angel wing with two oven potato halves. That's where the chef really put himself in. Tastefully well seasoned with a hint of garlic and very refreshing at the temperatures with the Oel lemon marinade. The Calamari could have been a bit hotter, but after vacation and a nice combination with the spinach. Overings, the birthday table was served at the same time with 13 food orders and the had very different dishes ordered no matter what. As dessert, I ordered Greek yogurt with honey and walnuts 3,50, plus a water 2 Euro. The dessert was refreshing and a wonderful finish with the walnuts and honey. The ambiance of the interior and exterior was placed very much value. In the front area the two vitalities on the walls. Beautiful crystall desert, tasteful basket chairs in winter garden, the family photos on the walls, the wooden floor, the table with white fabric table ceilings. On the terrace large terracottavases with olive trees, comfortable chairs with seat cushions, herbal flowers on the tables, wooden tables with red umbrellas. It hurts a lukewarm liqueur on the Terasse. Only the white paper napkins are too thin. Cleanliness all in the green area"