"on this rainy Friday evening there is a look back with the old sandbox friend – sometimes social networks in the internet are also helpful. the path diplomatically between the leverkusen and düsseldorf should be divided monheim the place of the encounter. our beautiful portal needs some support here – only a handful of restaurants and also with outdated dates (which is now a good time to pay for a time) the restaurant is located in soutterrain and can be reached via a staircase exit. arrived at the bottom, two dining rooms – one with theke. all tables are full. I discover the friend near the cloak hook and we welcome – he then tells me that something with the time of the time when the book “slate” ran. So we hang our drinks and sit on the bar. at full house, the kitchen constantly sends out the finished orders, and all of them help to distribute – so it takes something until the attention reaches our drink order. after that come sprite and weiz a free but quite fast. for barely wise, the head of the house has cleaned a table – I think it was already finished eaten guests who were bribed with a high percentage. we take a place in the rustic environment. it is largely kept in the Greek national colours. tablecloth blue with white runner, white walls with Mediterranean paintings and conspiracies. rustic chairs and chairs that are in time a bit unpleasant – an ess pub stop – can find what is promised with the name taverna, and yet this could be renovated or renewed one or the other time. the cards are fast at the hand and the head of the house has two oral recommendations of the day that are not on the card. we browse and the colleague has dared to hit extra now on the middle of the day: the good old grill plate (remembered 10.50 € with a selection of everything. for me it can be in direct comparison to my last Greek in bad tölz the bifteki (11,50 €). both are offered with patatas or rice and green beans. we decide for the drivers. short time later, two appetizer salads will be placed in front of us and two roasted slices of gluing white brot with some Aloli creams are fast to hand. we wait with the dessert because there is still a small tool that is reworked in the hot rotation and is not ready for gas yet. short time later we succeed in ordering the cutlery in the hectic and corresponding device. the salate is the usual oily composition of leaf, crumble, pipe etc., which helps on the table-placed salt shaker – I leave the question of the pfeffer mill away in business. after removal it takes a because to reach us the most important food – makes nix – there is a lot to say after 20 years radio still. we reach two meat hills on a few potato sticks, jewellery salad leaf and whirl rings it looks pretty clear. I can only say little about the individual flesh of the colleague, as I have not observed every bite and angry. so we start with the positive: the drivers are really successful. a broad cut, greedy and fluffy inside – from which it could be a few more. my bifteki disappointed in the direct comparison for the last time. the meat is very well fried, without completely through, but it seems unpaid and tastes quite watery. here is only a small petersil spreader on the meat – working crimpe could help. there's something hut cheese somewhere. the holes are completely boiled, no sharp, no more bites. I guess the big pot is on the heart all the time. only slightly pre-gart and before serving through the pan could disappear more from here. the friend was disappointed by his eating and regretted not to beat in the canteen too. because it was my second meal on the day, only the taste has disappointed me. the reason for the meeting was the exchange and re-engagement of the contact. so we stayed a few hours and drinks. the billing was made manually on a block by the cook – therefore no exact individual prices. the farewell was cordial and also a schnapps was offered. as is still to be said, it seems to taste so small on the basis of the customer frequency of the mass or the offer in monheim. the hospitality seems warm, but the food quality leaves for me a lot of air up."
