"After the break in Thale for lunch, the first evening in Quedlinburg was a little more culinary. A walk through the picturesque medieval old town led us to Mom's Burger. A shop that supposedly bakes its bread rolls and places regional meat from a farm from the area. Although we were good at opening hours, we had no luck. Due to the quiet evening the grill was already switched off in Burger-Bistro. ****! The funeral had to be postponed. Then just a few steps further to the Lüdde brewhouse, which was placed even more at TA. But the bear danced. After all, all the hard-working operators and the air that was distorted by the blissful hectic and the fall ignored us, we also left this Quedlinburgian opportunity to return unjustified things. Already on the way there a sign showed us the way through a small alley to a tapas square called "Del Quixote". All good would be three. So we started another attempt. We went along the Wordgasse and went to the Bunten Hof am Standbau, a publicly listed semi-detached house in which the Fachwerkmuseum Quedlinburg is housed. The strikingly illuminated sculpture of the “ritter from the sad form” by Quedlinburg’s character artist Jochen Müller sat on a wheel deflector (prellstein in front of the gate and clearly pointed out where our culinary journey should go tonight, namely in the court of the jewel. The Don Quixote sculpture by Jochen Müller There was the Andalusian restaurant on the right side on the ground floor of the beautifully renovated house. The remains of a Christmas canal were still present, including pavilion and light chains. Under the name “Spanischer Hof Nr. 11”, Spanish delicacies were presented here at the first, second and third Advent weekends as part of the “Advent in den Höfen”. The remains of the pre-Christmas period... We looked through the windows from outside into the cosy guest room and were disappointed because all the seats were occupied. Go inside and ask nothing, so we've got a last run. Only when we closed the door behind us, an older couple got into the rear corner to leave the place after dinner. There was fast demand and dedication. The owner and service manager Ulrike Lavilla Muriel, whose sympathetic way was very welcome to us, immediately ensured a clean table. Since May 2016, together with her husband Manuel, she has managed the small, somewhat hidden place in the old town of Quedlinburg. The trained hotel specialist Manuel takes care of the preparation of food in the kitchen. Its kitchen is clearly oriented towards its Andalusian roots. After the homepage, it was the traditional dishes of his two grandmothers who lured him to the stove. Now my relationship with the Spanish competitions has cooled somewhat in recent years. I used to have access to the restaurant “Las Tapas” in Germersheim. After various visits in Spain and Mallorca, the German-speaking Preziosen offered from the small clay bowls there is clearly lost in the attraction. Who once shared some tapas or raciones in the El Tapas de Flanigan in Palma de Mallorca knows what I am talking about. I sat right in front of the lushly filled vineyard and looked at a wide range of reservoirs and Gran Reservas from various Spanish cultivation areas (Navarra, Valdepeñas, etc.). The estimated thirty-person dining room seemed a bit swung together, but had its charm. Bright wood not only found in the bare table tops, but also on the wall cladding, space-dividing beams and the floor. A slightly elevated part of the guest room was reached on the front side over a few steps, which was partly limited by a plaster lined with wooden planks. From the ceiling, improbably grazing hanging lights circle around their surroundings in quite pleasant light. On the other hand, I stared at a large-format wallposter that she wanted to bring me Spanish culture in word and image. 1 The small tapas card, with beautiful illustrations by Jochen Müller, his character diploma metal designer and well-known Quedlinburger figure and sculpture artist, for folding, only listed four cold and nine warm little dishes of Andalusian origin. A mixed tapas plate for two people (32.50 euros was also offered in a purely vegetarian variant. In addition, some classics from the southern part of Spain were offered. Alboronia, a vegetarian stew from Andalusia, tasty rabbit lobe and sworn pigs in PX sauce were for just under 20 euros. An easy-to-understand and therefore all-sympathetic offer of treats that nevertheless led us to make decisions. A freshly tapped San Miguel from the barrel (0.4 l for 3.90 euros and a bottle of mineral water (4.90 euros) made the evening thirst a bad end. To St. Michael in honor of Me it had done the Carne al Diablo (6.90 euros, cooked in the oven pieces of the pork neck with sharp sauce and runner potatoes. Also, I could not resist the chicken breast fillet marinated in vinegar, cumin and laurel (5.90 euros), fried in olive oil and served with red mojo picon sauce. My wife, on the other hand, opted for the Schmor-Champignons (4.90 euros and the said Alboronia, but in the tapas version for 5.90 euros. Half a Ciabatta bread (1.90 Euro to Sauce Tunken was ordered in advance. The small dishes in dark bowls at the same time served as the task of the finished products. A fact that has overtaken me a little bit about the recent convenience experiences in the former Germersheimer Stamm-Tapa-Lokal. The sauces tasted like professional craftsmanship, which made themselves felt particularly in my wonderfully merciful pig neck. Together with the potatoes cooked in salt water, this was an extremely tasty dish that could awaken Mediterranean feelings in the middle of the cold Quedlinburg winter. The Carne al Diablo My wife was completely away from the champignons they enjoyed as a professing sherrytant. No drops of mushrooms were refined with garlic and chili, thanks to Ciabatta. Sherry-Champignons Also the veggie stew from zucchini, eggplants, pumpkin, chickpeas and tomatoes was excellent. No wonder about the ingredients! The Andalusian Veggie stew The sour, crispy roasted chicken breast fillet – a kind of Andalusian chicken nuggets – fits perfectly with the spicy mojo sauce delivered separately in the bowl. From taste the juicy chicken parts gave for comparison with the Asian Tamarind aroma. In combination with the Mojo Picón, this was the result of an epic-saure palate task that I built with Inbrunst. The Spanish Chicken Nuggets To Dessert we had two sherrys from Pedro Ximenez white wine. The fact that a “Peter Siemens” can bring a tapas selection to a worthy conclusion is not only known by the Weser. Thus, the first evening in Quedlinburg, which began a little bumpy in gastronomic terms, had found a very tasty end. Continued:"
