Natt Grill- Und Pizzaservice

Vor Dem Kremper Tor 5, 23730, Neustadt in Holstein, Germany

🛍 Pizza, Fast Food, Mexikanisch, Vegetarisch

4 💬 2031 Avis

Adresse: Vor Dem Kremper Tor 5, 23730, Neustadt in Holstein, Germany

Ville: Neustadt in Holstein

Menu Plats: 35

Avis: 2031

Site Web: http://www.natt-neustadt.de

Menu complet - 35 options

Tous les prix sont des estimations sur Menu.

Adresse

Afficher la carte

Catégories

  • Pizza Plongez dans nos pizzas parfaitement cuites, élaborées avec de la pâte étirée à la main, une sauce tomate riche et un mélange de fromages gourmets. Chaque tranche éclate de garnitures fraîches, garantissant une bouchée délicieuse à chaque fois.
  • Fast Food Savourez une variété de plats rapides et délicieux parfaits pour manger sur le pouce. Des burgers juteux et des frites croustillantes aux boissons rafraîchissantes, notre menu de fast-food satisfait vos envies avec un service rapide et des saveurs irrésistibles. Voir le carte
  • Mexikanisch Des saveurs mexicaines authentiques vous attendent avec des fajitas grésillantes, des tacos savoureux, des enchiladas piquantes et du guacamole frais, le tout préparé avec des épices riches et traditionnelles et servi avec des accompagnements vibrants. Profitez d'une fiesta dans votre assiette !
  • Vegetarisch Régalez-vous de notre collection vibrante de plats végétariens, élaborés avec les légumes les plus frais, des saveurs riches et des épices savoureuses. Savourez une assiette saine et délicieuse qui célèbre les meilleurs ingrédients de la nature.

Restaurants similaires

Strandkind

Strandkind

Pelzerhakener Straße 43, 23730 Neustadt In Holstein, Deutschland, Neustadt in Holstein, Germany

Carte • Deutsch • Europäisch • Parkplätze • Mittagessen


"A visit to the chefs in the restaurant of the Hotel “Deichkind” would currently be completely unnecessary, as the significant deficits of kitchen and service are easy to see. Overall, in particular, the quality of the served food does not meet the high standards set in the menu itself. Under this aspect, at least the main courts are overpriced. The restaurant is located on the ground floor of the hotel. The establishment raises associations to the middle price segment of a Swedish furniture house, but does not seem inappropriate in maritime environments. The viewing of the menu makes prima facie suspect that the kitchen has deliberately focused on a few dishes using regional and fresh products. The quality expectancy of the guest to be derived from this is also reinforced by the relatively high prices. In addition, the Angrbot also has a professional effect on the aspect that only a limited number of appetizers, mains and desserts are offered in the card and that there are also seasonal dishes such as Skrei. However, the multiple reference has an effect on the preferences of the employees or employees designated only by first names. chefs, such as Anja's delicious herbal butter, Tim's recommendation or Olaf's favorite dessert, gastro pubertär. Before eating, quite successful ciabatta was served, but the herbal cucumber was almost without a spice. The appetizers, classic carpaccio and red bete carpaccio, were generally acceptable, but without a special note, which should be expressed not least by the specific use of spices and herbs. As a result, the kitchen was not possible to serve eight main dishes simultaneously. The service justified the approx. 15 minutes delayed discovery of fish dishes with the indication that “there was an accident with the redfish in the kitchen”. The fish that had actually been tabled up would hardly have been enough for the existence of a husk test. The fish had not only been dry and apparently prepared with too much heat, but also had been tailored in an unsightly manner. The estimated weight of approx. 120 grams seem hardly proportionate with a view to the price of 16;90€. The Saltimbocca had to be seen as a failure by the chicken breast (18,90€). The also relatively small chicken breast of this circumstance does not indicate the origin of an ecological operation was completely dried and slightly burned. In order to prove the Saltimbocca property, the cook has then inserted into the folded breast a **** ham as well as a non-identifiable part-sheet cradle. The supplements, potato corners and oven vegetables, were hardly tasteful and brought the impression of a convenience origin. Without complaint, however, the ordered rag steaks, which were cooked on the point of medium and also tastefully convinced. Nevertheless, the price of €25.90 seemed somewhat overcrowded. The order of a merlot from Veneto, listed in the map, was also made to a limit value with the predicate I.G.T., since a very different merlot of unrecognizable origin was actually served, for which the name Landwein would still be an euphemism. Fairness must be said, however, that some of the criticized food has not been charged. The service was friendly, but has too little comptenz in the advice of the guests with drinks and dishes. In the overall view, therefore, both kitchen and service are recommended for a professional training."