"On my bike tour through the Rhein-Sieg-Krei I passed the Kavala restaurant in Lohmar. On the return journey from the visit of Plagiarius, a Solinger Museum, filled with forgery and plagiarism, we – my wife and I – arrive for dinner. The Greek harbour town is located in the Aggertal in the Lohmar Donrath district at the opening of the Pappelallee in the federal road 484. A very spacious parking space extends between the federal road and the restaurant, at least it is not lacking. A terrace is prefabricated in the elongated one-storey building with a number of arches. Three steps lead to the height of the terrace and to the entrance. A truly Greek ambience awaits us inside. A large guest room is divided into several Séparées by white walls, which extend to just below the also white ceiling, each with a narrow handful of tables. White is in any case the dominant color, many window-like arcs in the walls allow a view into the neighbouring Séparées and give the room a Mediterranean embossment. Dozens of white vases, parrots and parrots are distributed in the arches, the baroque Venus of Milo may not be missing either. Guest room – Impression We did not reserve ourselves on Saturday night, but still have luck. A second table was just published in a Séparée, which offers us a friendly young lady at the welcome. We feel in a bright tavern, the ambience we like: four stars. The young lady who greeted us serves us in the evening. She is friendly and hospitable. It is supported by a sporty, wired Lord with a Sonor voice. His complex reveals the southern origin, apparently it is the head of the house. He is also very friendly and attentive. Both take care of us, they ask if we are satisfied with food and if everything is right. Both make a good service, we give four stars for this service. After we have taken place, we do not wait long for the menus. The young lady sends us out and asks for our drinks. As I sit on the steering wheel again, I choose a soft wheat beer (0.5 l to 3.80 €). My wife decides to choose a glass • mineral water. We don't wait long for the correspondingly tempered drinks. The menu is very extensive, so we need some time to understand what we want to eat. Offers are usually typical Greek dishes, most of them are meat-laden. Finally, the young lady notices for us two mixed grill specialities, the Pegasos cellar (Gyros, Souvlaki, Soutzoukakia and Tsatsiki, €14.50 for my wife and the Aphrodite cellar (Gyros, Steak, Lambkotelett, Schnitzel and Tsatsiki, €17.90 for me. The mixed grill specialities are served with rice, patates or frits and salads. We choose both fries and salads. In the wine my favourite for a Demestica, white (0.25 l to 4.90 €). The dry Demestica, a simple, soft land wine with bouquet, sounds very good for my wife. Later she ordered a quarter to bridge the somewhat longer waiting period to the main course. It's pretty good, all the tables are covered. The servants of the service have all hands to do. Accordingly, we wait a little longer than expected for the loaded bread that the young lady serves for the expected salad. Fladenbrot additional salad The bread is fresh, crispy and warm. A touch of sesame and black caraway penetrates. The bread tastes good. The salad consists of herbal salad with carrot stripes and green salad cut into strips that are poured over with a yogurt dressing. The salad is decorated with a peperoni and a tomato father. The herbal salad would have been seasoned better. He has no acidity. The yogurt dress above the green salad is well prepared and tastes great. And again we have to wait a while until the boss, together with the young lady, serves the main dishes. My wife gets the Pegasos cellar, on which the advertised meat dishes lie under an onion decoration next to the golden yellow frits. A small bowl with tsatsiki, decorated with a raspberry, is attached to the plate. A lemon saddle is attached to the meat. Pegasos Cellar (Gyros, Souvlaki, Soutzoukakia and Tsatsiki) The many guests tonight have a harmful effect on the waiting period for the dishes, while Gyros is an advantage. The high turnover ensures beautiful juicy gyro meat, which has failed every time, to get dry and hard on the spit. Perfectly seasoned and tasty are the pork pieces, but typical Mediterranean spices such as thyme, oregano, marjoram, etc. offer the characteristic Gyros taste. The Souvlaki shoot is partly somewhat firmer, but still okay. From the Soutzoukakia there is unfortunately only one sausage on the plate, wonderfully spicy, soft and thoroughly browned. The potato sticks are perfectly fried, beautiful golden yellow and crispy. There are frits of the thin variety where there is nothing to mule. There is also nothing to complain about Tsatsiki – all good and just delicious. My Aphrodite basement is not reduced and similarly decorated. The meat is so plentiful that there is no place on the plate for the frits. They are served on a separate dish. Aphrodite cellar (Gyros, Steak, Lambskin, Schnitzel and Tsatsiki Pommes Fries to the Aphrodite cellar I start carving. The carving is juicy, even a little delicate, but by no means tough or dry. The steak comes to my taste in the cooking note. It is medium-sized fried, juicy and tender. The lamb chop is also well prepared, even if solid in the flesh and not as delicate and juicy as the steak and carving – a piece just. The gyroscope is on the plate, you can tired of this part alone. What has already been said to the French Pommes, the Gyros and the Tsatsiki are also true in my court. In all meats, the typical Greek spice combinations taste. Finally, my wife takes another • espresso. Espresso The little black is nicely hot and without bitter aftertaste. The young lady finally offers us an ouzo at the expense of the house. We thank you, my wife, because she doesn't taste the anise very much and I do because of the street law. We are more than satisfied with our main courts. The amount of meat has created us both, but on the other hand the flesh was so sharp and so tasty that it would have been a mortal sin to leave it on the plate. We will later learn from our young wife that a cook is responsible for the good food. The cook earned four stars for this performance. Cleanliness The toilets have come a bit in the years, but both the men and the ladies are well maintained and clean. There is nothing to complain in the dining room, on the tables and on the dishes. Four stars for cleanliness. Our grill specialities were well prepared and very tasty. In view of the amount of meat and good preparation, the prices for the grill plates are quite favourable. And the service has also worked professionally. What more do you want: food good, service good, prices cheap, four stars for the price-quality ratio! The conclusion We pay the handwritten invoice with credit card. The slightly more than 48 € are well designed tonight. We leave the restaurant and let the boss and the young lady know that the kitchen performance has convinced us. We especially praise the tasteful spice of meat. The Kavala is worth a recommendation. Here you can eat delicious at reasonable prices. Four stars as a finish!"
Lore
