Happy Donazz - Menu

Schuhstraße 17, 38100 Braunschweig, Germany, Brunswick

🛍 Donuts

4.6 💬 10 Reviews

Phone: +4953186694366

Address: Schuhstraße 17, 38100 Braunschweig, Germany, Brunswick

City: Brunswick

Dishes: 32

Reviews: 10

"unfortunately several donuts were exchanged for others, although equally expensive, without notification"


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unfortunately several donuts were exchanged for others, although equally expensive, without notification

Reviews

User
User

unfortunately several donuts were exchanged for others, although equally expensive, without notification


User
User

unfortunately several donuts were exchanged for others, although equally expensive, without notification


User
User

unfortunately several donuts were exchanged for others, although equally expensive, without notification

Categories

  • Donuts A delightful assortment of donuts, ranging from classic glazed to innovative flavors, each with a fluffy, melt-in-your-mouth texture and mouthwatering toppings that promise to satisfy every sweet tooth craving.

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"Citrico Concina is a South American restaurant blending in many cuisines, Chilean, Peruvian and Argentinean were the ones that stood out for me the most. In conversation with the waitress, we mentioned having been to Harley House not too long ago (as we saw some similarities) and to my surprise, the head chef had previously worked there also.<br/ <br/ We start off with their regular Pisco Sour which was well made and strong. Later during the night I got a Machurita which is based off Inca Kola (Peruvian soft drink and pretty much popular throughout South America). Is was light so if you want to get the full experience drink it by the bottle (pricey at $7). Unbeknownst to me the cocktail was made incorrectly and they brought out a new one which was more vibrantly yellow and strong. Good pick up (their main barman was away).<br/ <br/ We started off with some oysters in tiger milk and finger lime. Strong start, none of the ingredients used detracted from creamy oyster and the sourness wasn't overwhelming even with an additional squeeze of lime. We also had some ceviche prepared nikkei style (Peruvian/Japanese) which saw pairings of unlikely ingredients together (ponzu and leche de tigre). The scallop were slightly seared and the kingfish tasted really fresh.<br/ <br/ We could not get enough of scallops we also got conchitas, scallops cooked in Pisco-yellow chilli butter, puffed rice, cherry tomatoes and rounded off with lomo saltado sauce (which is mostly soy sauce and vinegar). Excellent. On the side we got some anticucho verdura which was a melody of vegetables in a Kapallaq sauce, well cooked but I didn't manage to dig up any mushrooms.<br/ <br/ Snacking on we also got some pollo Chifa (Peruvian/Cantonese) which unfortunately was their only Chifa item. I'm guessing it's their take on salt and pepper chicken which was served with a lovely salsa which gave it a brightness.<br/ <br/ For mains we got a bit of surf and turf. We go for their 500g rib eye (40 days dry aged) served with lemon and chimichurri on side. Tasty (especially the fat) and well seasoned, more medium than medium rare (preferred) and not as melt in your mouth as expected. Walking past the kitchen (to the toilets) you can take note of their cooking station and usage of charcoal. That brings us to the grilled octopus and squid which had a slight char and smokiness to it, to octopus tentacles especially tender. Not to be outshone by the protein, we couldn't stop picking at the side of cauliflower with Manchego cheese and walnuts, soft yet crispy and the natural sweetness from the cauliflower came through.<br/ <br/ Finishing up we had some passion fruit sorbet with fruits, chocolate dust and a purple corn tuile, very refreshing. The sweet potato pumpkin doughnuts were coated with a fig sugar syrup and chocolate sauce on the side for dipping. This fried snack was bouncy and chewy, it's difficult to dislike such a dessert.<br/ <br/ The premise of this visit was to grab some Pisco Sours somewhere (I think my friend is addicted) but it soon became an exploration into South American cuisine. You'd be hard pressed finding many restaurants doing this kind of food yet alone obtaining the ingredients they utilise, no doubt they'd have to import some down. Front of house staff were engaging and accommodating which resulted in a positive experience."