"It's been a while since I was a guest at the old Kandeler Greeks "Sto Castello". The reason for my longer abstinence was not the food or the ambience – because both clearly stand out from the usual Greek gastro unit gross – but the annoying kind of the Oberkellner, who texted me at the last visit with completely inappropriate, partly genuinely embarrassing comments, so that we rightly asked ourselves at the table if he still has all the cucumbers in the Tsatsiki. That's why our yesterday's spontaneous idea was accompanied by a somewhat inappropriate feeling in the forefront after sporting revival, but did not scare us to revise the traditional place centrally located in Kandel. And just in advance: our first bias was very quickly a real relief when we realized that the service manager was not present. It was pretty crowded this Saturday night, but this is not unusual for this restaurant. Some major societies (first Christmas celebrations) ensembled together table rows. We had to thankfully reject a place in the back of the local area, as we were just too much going on there. We were placed at a two table directly at the entrance, not necessarily the best location, as with the devastating smokers also dull cold air. The interior of the restaurant is comfortable despite the size. The front guest room with about 5 or 6 tables is followed by a long counter that follows a few tables with comfortable wall benches. Finally, there is the already mentioned rear area in which larger groups can also find room. The division of the premises is coherent and sensible. The noise is not particularly low here, but is channeled at least very well by this classification. It is largely dispensed with Greek style elements from Pappmaché and tries to keep people in the mood by warm lighting. It is best to achieve this in the niche-like “seating departments” compared to the edging area. After the consumption of our standard starter salad, we were destined to be thankful. The very friendly and attentively acting service had a look at our not just optimal place choice. The menu, as you know from Greek inns, is very rich. “Ob lamb, pig or beef – everything is grilled!” So the motto here too. Many spear variations are striking in the fleshy map. But also a lot of marine animals find their way to the chic Tellerovale, which with their slightly elevated edge are beautifully dressed from the kitchen. On the slate table with the recommendations of the day were grilled octopus or Dorade in the whole. For fish lovers definitely an alternative. In addition, there is an opulent starter offer (grilled peperoni, panned mussels, squid salad etc., which also offers guests a solid selection with a small hunger. Outstanding: the Castello shoot with pork ends, turkey and beef fillet (including a metaxa, pepper and cheese sauces for 17.90 euros). As with the other plate and plate variants, the supplements can also be assembled as desired. And a salad will come forward anyway. The portion sizes in the Sto Castello can be referred to as “orderly peppery”. Nobody's hungry. Neither do we. The Saloniki plate we ordered (32.80 euros for two starved badminton players had to offer grilled meat on their metal surface. This was also done with various sauces (fried sauce, Hollandaise and other calorie owners, some vegetables (brokkoli and cauliflower, which was still bite-resistant! and onions very tastefully dressed. The Mediterranean spiced bifteki were served with a slice of melted cheese, while on the two pickets of the lamb crown aromatic garlic rasps provided taste accents and rounded the perfectly grilled lamb adequately. The Gyros was placed in the middle as usual and so crisp and tasty that it even put the “Olympia” cult Greeks in the shade. I was more than positively surprised. The chicken breast fillets were impeccable. The cheese sauce (hollandaise went into the juice of freshly grilled, marinated meat pieces a really intense taste season. The frying potato chips covered with sheep cheese can be excellently pulled through. The juicy pork skewers were grilled to the point and harmonized well with the fruity tomato rice. I admit that I finally had my trouble with the pig steak, which was the already advanced degree of saturation. Quite contrary to the Udo-Jürgens classic, we donated Greek wine this evening. Instead, a few really well-mixed cyclists were emptied (with a bad hoepfner beer). Two ouzo for digestion rounded off this delicious Greek food. The accommodating operation made previous experiences forget at the same place. The next visit will therefore not be long awaited."
