"Solingen Höhscheid, Regerstraße 16: For more than 30 years Jannis Topalidis has been operating here with his wife Katja and a constant, well-established team of one of the most popular Greek restaurants in the area, which – rather unusual for solingen – can also enjoy themselves over regular guests from some neighboring town and beyond. The fact that the Mykonos, due to its location in my immediate neighborhood, is, so to speak, my personal counterpart to the Acropolis of Lindenstraße, will surely remember faithful tribal readers, already in 2012 I wrote on restaurant kritik.de – a small recommendation that was already overdue for years. After the extensive renovation of the guest room and with a distance of almost ten years, it has been a concern for me since the end of last year to provide a small update, especially since we count among the long-term Hardcore regular customers on Friday night in terms of pick-up. Unfortunately, the seemingly unending second Corona Lockdown made me a proper line through the bill, so I wrote a report on the same Take Away offer as part of my “Lockdown Chronicles” in April and was already looking forward to getting brightened soul food fresh and hot from the local charcoal grill on the plates again on the spot; without moving in transport containers. Because there are simply things on the map that do not only suffer visually and that I therefore usually avoid: the homemade supplements potato chips, for example, in glowing hot and crispy a small high-gloss, after some time in the aluminum prison in the “Package” as you call the Take Away orders here in the mother tongue, but often only still suitable as environmentally friendly building material, even if this is usually due to short transportation. For me, it was not only in the case of the Mykonos that a proper assessment of the on-site experience in the restaurant was merely postponed, but was not eliminated. After we had to experience a small culinary debacle in another, very popular Solinger restaurant on Tuesday on the birthday of my Madame and on Thursday feared stressful New Year's purchases in crowded shops – gottlob was the opposite of the case, awaiting everything very relaxed – arrived, I reserved a table for the next two evening at the close Souvlaki supplier of trust and much free. I was looking forward all day to the relaxed dinner without having to try the car and pay attention to the driver's license, correspondingly well laid out I was present along with my constant accompaniment at about 6 pm on the familiar street corner. Two car parked in front of the restaurant with open rear flaps, some waiting people at the entrance, Mrs Topalidis ran out well packed food, the pick-up shop brummte, additionally fired by 2G, seemingly at high speeds. By the way, the renovation mentioned was limited not only to the entire guest room, but also the façade and the signs had already received a comprehensive fresh cell cure shortly before. In view of the winter evening mood, the venerable gastronomy makes its location at the end of the 19th century. a restoration was operated, thanks to the successful lighting a welcoming and comfortable impression. We entered and met with hectic viability, Jannis Topalidis could not be present today for sad family reasons, but Ms. Topalidis still had a good grip on the shop, greeted us kindly and asked for some patience until we could take place, the decades of experience can also be felt with her. During the short waiting period in the area of the counter in the entrance area, I was once again strongly aware of how popular the place is. The staff well-stocked service served tirelessly undamaged appetizing fragrant treats in the guest room and at the same time the team’s hectic Greek voice confusing has always been the word “Package” when you were again ready to pick up an order, the number of strokes of the fitted kitchen crew is impressive. In all this operation, however, it is not possible to imagine a chaotic, overcrowded, loud drive that takes every chance of relaxation and tranquility. I sit, if it can be done, always in a spacious niche right from the entrance, a small séparée with two two tables, which offers a little more intimacy than the adjoining main guest room, in which the guests, however, under a slightly folkloristic roof, can look forward to appropriate table distances and a cozy lighting concept, which, among other things, now offers per table m.E. noticeably more comfort. Despite the light, matching folklore accents, the well-maintained ambience stands out very well from the scenic, pure-bred Meat Mountains of Pomme's Greeks, who have already rented themselves for decades in former pubs and good-bourgeois locals with never modernized furnishings of the department “Gelsenkirchener Barock in Eiche Rustikal” and with a muffy atmosphere. Since I can hardly yield nitrogenous air or even kitchen odour, it is also worth mentioning for me the fact that those in mykonos are a very pleasing circumstance, the ventilation of the guest room can be called a train-free, efficient modelling. Since the charismatic boss in the service was not on site, I had the feeling that you had two extra help directly. A friendly lady in the best years asked first drinks requests, whereupon immediately two glasses with half-plated lemon slices, two ice-cold glasses Ouzo from the house, a very cool bottle of Gerolsteiner, who found 0.75 liters to fair 5 €, as well as a small carafe apple juice 0.2l 2 € for my accompaniment the way to the table; the lady gave in water and we gave up our order. In addition to the meat-loaded classics, fresh fish, by the way, forms an important pillar of the map and I was short trying to order a grilled Dorade in view of the in-house “Charcoal Pit”. But just for a moment, because you just carried a grill plate past me.... : That in the Mykonos – and this is what it also lifts from the many “better feasts” in this Gastro Genre – it offers very useful and fairly calculated bottle wines, I ordered a now well-confident candidate and asked for a table cooler. And what should follow has style and becomes even in the variety of gastronomy where one would expect it in terms of self-representation and price level only rarely so executed. A stylish stainless steel column was placed next to the table, on it a flashy bucket with ice water and a neat ice cube “inlay”. One, thanks to an even light language barrier, a little word-carrying but very polite young man presented the wine to me and began to pick up the bottle with a waiter knife completely infall-free and I got a sample swallow. All fine, fill the cups of young friend! He just liked it. The perfectly tempered wine quickly did its good work, in pleasant relaxation I enjoyed the moment, watched the busy service drive, chatted with Madame and in the background it hailed in the minute clock calls and discreet “Packo!” “Packo?” Commands: Welcome to the Mykonuniversum in high season. Appetizers Tsatziki with bread – 4,00 € Garides – 12,00 € 2021 Amethystos g.g.A., Assyrtiko Sauvignon Blanc, Domaine Costa Lazaridi, Drama, Greece – the bottle at 22,00 € The one that the Tsatziki is loved and yes, that is quite comprehensible, I also like it very much. The Greek yogurt ensures a wonderfully sinful texture, with fresh cucumbers working in fine, not too large pieces, the whole made with sufficient garlic – for me it could be a little more – and with some paprika and a medium black olive, unfortunately, no Kalamata cooks. Tsatziki Bread Unfortunately I forgot to order the bread grilled, as the boss once served me with conspiracy and the Greek hosts so typical “We only do for good friends” look and accompanying, quietly murmured “It tastes much better!”. Tsatziki Close Up The fresh white bread is unfortunately “Greek Genre Standard” and therefore rather taste-neutral and painless, that is much better and would then also be more appropriate to the other level but with the beautiful Tsatziki, probably also Styrofo is basically enjoyable. I love Garides Saganaki about everything and also in the local cuisine they play a role. But now the “Saganaki” characterizing the feta cheese is missing in the map, so it is possible to apologise the small proportion of it in the aromatic tomato sauce, which is generously provided with inlaid green pepper, but in person I still lacked it. Garides I would also have liked to have seen a shrimp more at this price or a somewhat larger sorting, but these are merciable details against the background that it was a good commodity and overall about a very happy and pleasant appetizer. As mentioned, the accompanying, fairly calculated wine was not an unknown and as the autochthonous Assyrtiko also applies a little to the Riesling of Greece, his fresh acidity with intense primary notes of apricot, peach, green apple and some exotic fruit as expected made me much joy to the dish. Ms. Topalidis could not take the chance to ask for satisfaction, what the attentive, always present service did during this unobtrusively, one felt at any time unanimously caresed. Main dishes salad with baked sheep cheese corners – 12,00 € Mykonos Grill Plate – 16,00 € My accompaniment was not really starved and she decided that something Tsatziki and bread with a subsequent salad with baked Feta corners would be more than rich today. Salad with feta corners This salad likes it as an outhouse dish very much and the fresh leaf salad mix with cucumbers and tomato support is covered with the homedressing of the restaurant, a fresh, slightly citric vinaigrette, which is also used in the side salads. I certainly do not pamper high-quality convenience without reason at the corners, which does not do any breakage to the good taste, creamy in the texture and strong enough in the taste to not believe that you can use placebo feta from the “Patros Regal” in the supermarket. After the debacle of Tuesday I was in a designated “No Experiments!” Mood that congratulates delicious gros in onion sauce in the manner of the house with lots of grated Greek cheese was too powerful after the appetizer and thus won one of the local classics, the Mykonos grill plate – which is very easy to hold, rude. Mykonos Grillteller Ahh, this fragrance, the charcoal grill is certainly also a non-important building block in the success concept of the local, not only the Souvlaki spits and the Souzuki benefit from it. The Souvlaki spits are not made of dust-dry cubs from the pig's back, but of juicy, small pieces from the neck, which perfectly absorb the grill aromas in this form. There are people who claim that there is no difference between cooking on electric, gas or charcoal grill, which is certainly true, depending on the specific circumstances, cooking, type of coal, grill, but absolutely not. Meat Close Up The bright Frikadelle also scores with grill aromas and her mouth feeling. It is of course homemade and slightly crumbling in contrast to sometimes questionable, much too fine and firm consistency, as you like to find it in Balkan Grills. In addition, compulsory spice: parsley, garlic, paprika and some cumin, very beautiful. The Gyros was in top form despite the utilisation of the kitchen, as one operates several spits in parallel here, the chance of crispy Gyros here is very big, which I had clearly missed in mykonos during high-powering in the meantime. A generous portion of Gyros, as I love it, almost every piece was wonderfully crispy and the meat as usual perfectly tender, no tendencies and through the in-house seasoning it has an independent taste with recognition value. To this end, after sufficient watering, double-fried, definitely homemade potato chips, which ideally easily rise up and blow up something that makes them even more crispy. Together with the harmonious seasoning mix, glowingly hot on the plate, as mentioned a small rustic palate festival. In the past, these were served according to the dish à part, if I remember correctly, in an absurdly large amount, with the recently newly purchased dishes the whole comes as a dish dish, which is comprehensible and sensible, many of them went back. And even the amount on the photo I did not manage, the whole portion is still very generous and absolutely appropriate. There was the supplemental salad, which has not changed for 30 years. And why? The mixture of always fresh green salad in stripes, pleasantly acidic herb salad, red onion in thin rings and the mentioned Vinaigrette was as always a welcome refreshment to the not straight ethereal lightening grill orgy. And while I was happy to crispy my Gyros, who did the real potato chips in Tsatziki and occasionally rinsed with some wine, I knew to have made the right decision today.... Dessert A ball vanilla ice cream with hot raspberries – 3,00 € Actually, we were both already more than well saturated, not even my salad I completely managed but the proverbial “dessert stomach” usually still has quiet reserves. Vanilla ice cream with hot raspberries For the most popular dessert of the Mykonos, the gallactoboureko with vanilla ice, these reserves were not sufficient at all tempting but then no longer enough. But such a infantile ball of ice with hot raspberries seemed just feasible and this was unanimously final point behind the kulinar rather unpretentious but nevertheless and perhaps very enjoyable well-being evening. That you have an ice machine in the cellar I dare to doubt hard, but indescribable is that this vanilla ice cream has tasted excellent, creamy and not in the approach was crystalline. Will say: this ice cream would also exist in every ice cream store in front of the customers and thus it has fulfilled everything I expect from a vanilla ice cream on the map of a well maintained Greek restaurant. Now I felt close to wanting to call a taxi for the 100 meters homeway, but also somehow very happy, I paid with card, gave the tip in cash, and we went on to go homemade sofas and our furry sublime, who received us something unrestrained from our unauthorized evening absence. Conclusion In the Metier in which the Mykonos operates, it stands out with constancy, good products and a proper kitchen performance from some competitors. The low Convenience percentage hardly falls into weight or is as in the case of ice or feta corners of the best quality and because even in the star gastronomy sometimes Convenience is used I will certainly not ride on it. In the context of the family-friendly Greek restaurants of landmarks, I also give 4.5 stars to the kitchen in the on-site shop. You can hardly improve the service as experienced, Mrs. Topalidis and the team did a great job on board even without the captain, 5 stars. The ambience has also improved significantly with the renovation, loving decoration, beautiful pictures and mirrors on the walls, homey but not cumbersome light mood, 4.5 stars for the harmonious overall package. Cleanliness in every respect impeccable, here you need a grid electron microscope to find dust, 5 stars The price performance ratio varies slightly depending on the court, but it is easily possible to manage per guest with a drink below 20 euros, so here also in total 4.5 stars for an affordable, well maintained offer. I as a culinary affiner regular guest would be happy to have at least one, if very small, selection of two or three changing dishes outside the standard card. But if you’re honest, 80% of the guests behave as much as I did today in terms of the main court, and this may make it more conceptually from the restaurant’s point of view, not so much sense to justify the effort, even if from such a “” another evergreen could develop, just a thought from my perspective. I am still looking forward to the pleasantly reliable local care, nice mezze, good from the grill and to know: If all knits tear, we go over to Jannis or get us a “Packo”. A good feeling, even in the future. And so especially my local companions a happy new year. To a delightful 2022, which hopefully not only allows for more normality for gastronomy at some point."
Franz
