Téléphone: +494213059806
Adresse: Bahnhofsplatz 11, 28195 Bremen, State of Bremen, Germany
Ville: Bremen
Menu Plats: 35
Avis: 6693
Site Web: http://www.suedtirolerhuette.com/
"in general: at the beginning of December 2014, the ex-Werder-Profi nelson valdez with its shiny beata and fritz rößler, a well-known hotelier and gastronomic who opened South Tyrolean hütte. so it stood in the midday critique of the Weser-Kurier in the januar 2015. the impressum of the homepage [herdden link] confirms herrn fritz rößler as managing director of the hotel to post rößler kg. in hotelbau is home to the hütte. more concrete occasion for our visit was a new critique of the South Tyrolean hütte in the new format of the Weser-Kurier “Amuse Gueule”, away from the lunch table, to the well-kept evening dinner. they made curious, because one could read that in the South Tyrolean hut some tasty of the South Tyrolean cuisine are cultivated, which one does not find in other places. because my constant companion and I are fed to the rustic alpen kitchen, it was enough to take a Saturday dinner in the hut. I admit, only now, when writing my criticism, that the “destruction” of the South Tyrolean hut has been read by ina12 in control. a completely different experience that ina has suffered. but as always: a critique, referred to just one visit, is always a moment recording and we were allowed to make a good experience. in the decades of my restaurant visits, I have visited in mind only a restaurant that has implemented the (in the case Portuguese, club portugues in düsseldorf kitchen homeat into a restaurantinterieur. the South Tyrolean hut is a total work of art in light wood in finished table craft. so no oversurface alpenfolklore, but a detailed execution to create the perfect illusion. there was no effort and no investment was done. whether the hut, as the restaurant manager matyas asserted insam, was built in the grödnertal once by handicrafts there, then again dismantled and reincarnated in bremen, you may doubt. but the material and craftsmen come from South Tyrol, I like to believe. If you want to see a complete wood trim from the floor, over walls to the deck with all ornaments, you can only return to the South Tyrolean hut on a beer. the kitchen left with its performance a somewhat mixed impression. but some are worth a visit also kulinar. the prices for speis and drank are ambitious. herr rößler is not only a South Tyrol fan or perhaps even a botschafter of his home in bremen, but also a merchant and the investment will be amortized. I give this in consideration for the price-performance ratio 3.5 points. when we returned to the South Tyrolean hut at 18:30, the manageable terrace was not occupied yet and also in the restaurant we only perceived the couple sitting on the side table. the restaurant and my constant companion had won the evidence that the hotel was post-supply for a guest stream into the South Tyrolean hut, consisting of travel groups in the advanced age. the recommendation on the homepage of the hotel confirms this in retrospect. further business will certainly bring companies for which the future hut ambience forms a homely frame or promises gaudi. the South Tyrolean hut can hardly hope for it, because it lies hidden in a kind of open yard next to the hotel garage and only the views of the cinema visitors of the cinemax may encounter the wooden pre-construction of the South Tyrolean hut, which stands out as a foreign body from the otherwise jewelleryless facades. service: suitable for the overall work of art carry the service forces of alpine costume. the look down, however, showed that the footwear is released. a man, otherwise two girls and the restaurant manager matyas insam. we were placed and allowed to study the hüttenambiente... a bit earlier we would have earned the attention of the services, because the small brigade could still deal with itself in good mood. so a little delays the drink order, which was then executed quickly. in the next course we experienced matyas insam extroverted and in part when asked (as mentioned above for the craftsmanship. He is well self-confident and the experienceable impresario of the South Tyrolean hut. he likes to offer his digestifweighing to the tables to offer the not just good-fashioned snäpse south Tyrol at the table. but he was not unpleasant or intrusive, but the restaurant concept was authentically embodying and therefore I give for this clear note 3.5 stars. the beverage prices start moderate: 0.75 l mineral water unobtrusively set at 4.80 €. a veltins 0.3 l but suggests to book with fabulous 3,50 € and is therefore “peaker rider” in the gastportemonnaie. the snaps must also be very valuable, but the non-classified obstler already comes for 2 cl to €3.20. moderately priced are the house wines white and red, which come for 0.25 l to just too modest €4.20. my main course ordered red lay pure 0.25 l for 9,60 € fits well around the main course of swirl roast and is certainly a remarkable wine. a small research did not yield any unambiguous result in the sense of an identification (for this also the indications on the drink card, but the price for an internet order of the “Graf Lagreins” indicates at least that the impact factor is not unacceptable. positiw is to notice that the open house wine was also served in semi-liter carafes with cooler. food: on the homepage you can see the menu for food and drink. the card begins with South Tyrolean specialities such as lutzkrapfen, related to maul bags or ravioli and knödeln. witty also a kraft plate „Luis Trenker“ with speck and maccheroni. remarkable cold broth times and then it goes over the specialties according to omas recipe (between 11,70 and 18,90 € to the tassels of the chef (three calf dishes from 23,70 to 27,70 €). not a lush or extravagant kitchen greeting, but a successful appetitan rain. my constant companion then got bruschetta to South Tyrolean art (7,80 € and I had to order the bark broth with specknödeln (7,90 €). The bruschetta depupped himself as a large disc bright brotes, covered with salami, cirschtomaten and cheese and all well baked. a brotpizza. the brot passed through quickly, but overall a tasteful composition and as the photo shows, also very large. also well portioned my speckknödelbrühe, which was served in a wide-edged supper dish appealingly. the broth slightly hot and first class. the same applies to the speckknödel with plenty of mageren speck- or rather small ham cubes. for every suppening and knödelkasper must be! notabene: at the next table the couple at the knödeltris enjoyed as an appetizer, three different knödel with spinat, cheese and speck. I will make an evaluation interim conclusion and give the average 4.5 for the appetizers. my main dish, the swirl roast roast with roast potatoes (18,90 € from the entrecôte could not quite keep there. I cannot understand the overwhelming praise of the Weser-Kurier critic for this court. I missed a refreshing supplemental salad, which would have rounded off the court well. the bratkartoffels had once been strongly fried, but were already plentiful in the seleniums. the steak, impeccable medium as ordered, was covered with a thin layer of soft, tasted swash and completely covered with dry roasted onions, which I can tastefully do nothing. I have already eaten in swabs much more successful swirl roast. my permanent companion had made a good choice with the South Tyrolean pandl (big fillet with pfeffer sauce and seasonal vegetables, 18,50 €, especially since she chose pommes instead of roast potatoes. the piquant dark sauce with neat green pfeffer dominated the court appropriate. the sweet pieces still with bite and good pommes as crowning on the iron pan. such pfandl are however all-world cuisine. the main dishes thus remained behind the appetizers. during a visit, I would first jump on a slutzkrapfen and knödel and maybe choose the culinary hommage to the quaselkauz luis trenker for the endsättigung. in toto, however, it should be four stars for the kitchen. ambiente: on the homepage you can strip through the hut with a panoramic photo function. a lot of light falls through the “windows” into the spatial areas, but are attracted. the mountain nature of the view outside create screens! the hut itself has no daylight to offer except for the entrance area. but the illumination has succeeded well. also very positiw the spaciousness on the tables and between the tables; they stand on massive medium feet. the hüttendeko keeps in line. in the entrance area is a tile oven and the chairs are covered with sheepskins, perhaps because it can pull there. otherwise bright wood in craftsmanship clean processing as far as the eye looks, decorated with carving and printing. whether you like it is a taste. also at my table fell “Sauna”, but I was surprised. who wants to sit something more intimate should reserve one of the tables opposite the theke, standing in a separate stub (we had table 23: cleanliness: everything very well maintained as if it had been completed yesterday. only the white flows on the herrentoilette had some mounting tracks in the viewing area of the steh ceramic."
Menu complet - 35 options
Tous les prix sont des estimations sur Menu.
Dessert
Der Berg Ruft Mit Südtiroler Spezialitäten Für Den Großen Und Den Kleinen Appetit
Pâtes
Penne
Penne pasta à la sauce tomate riche, garnie de basilic frais et d'une pincée de fromage parmesan.
Ravioli
Raviolis frais farcis de ricotta crémeuse, servis avec une sauce tomate parfumée au basilic.
Escalope
Schnitzel
Escalope de viande panée et frite, croustillante à l'extérieur et tendre à l'intérieur.
Salades
Entrées
Südtiroler Hauptspeisen Nach Omas Rezept
Soupes
Nos Pizzas
Gnocchi
Gnocchis
Gnocchi maison moelleux servis avec une sauce crémeuse au parmesan et des touches de basilic frais.
Aus Der Kalten Küche
Antipasti - Entrées
Carpaccio
Carpaccio fin et savoureux de bœuf, assaisonné d'huile d'olive, citron, roquette fraîche et copeaux de parmesan.
Spécial
Plats Au Four
Cuisine Froide
Péchés Sucrés
Salads
Vorspeisen
Accompagnements
Bavaria Main Courses
Pizza
Plat Principal
Sucres & Desserts
Schmankerl Vom Küchenchef
Offre De La Semaine
User
Can only recommend locality at the most. Real South Tyrol feeling guaranteed. Delicious food
Adresse
Avis
User
Great ambience. Like an alpine hut. Typical South Tyrolean food. Very tasty and all made. The dumplings are incredibly delicious.
User
We had dinner here. We liked the dishes. We should not wait long for the order. Operation is at the highest level. Absolute recommendation!
User
Very nice service, cozy ambience. I like to come back. The food tasted super, the other plates looked very good. Price performance is right. Voir le carte
User
It is unreasonably recommended. The food is simply a dream, the great service and the ambience make an evening in the South Tyrolean hut a special experience!
User
Super shop, fresh and very delicious food. The Kaiserschmarrn there should be the best in northern Germany. Very friendly and symphatic service. You can only recommend a bit of South Tyrol in the north of Germany!
User
South Tyrolean culture in the middle of Bremen! Very cosy place. Extensive selection of dishes, very tasty and at moderate prices. Typical cabin ambience and attentive and friendly staff. Very recommend who wants to eat differently. Voir le carte
User
We stayed at the Tyrolean hut for lunch with 4 people. Friendly attentive service. Versatile clear menu. Eat very delicious.....and very appealing. Finally, a good baggage......a highlight the beverage presentation........ again liked. We will certainly see each other again in the short term despite the longer journey.
User
Great restaurant in Bremen! There, hospitality is still great. Eating is very good, prepared and served with much love, but not only the food is very good, even the drinks are absolute lace. We were in Bremen on two days and felt very comfortable in the South Tyrolean hut. The whole team of this restaurant, once again a thank you and great compliment, for their great hospitality. LG from Recklinghausen, by Jürgen Paul, Rudi Kallisch, Bernd Feldhaus and Harald van Eickelen.
User
in general: at the beginning of December 2014, the ex-Werder-Profi nelson valdez with its shiny beata and fritz rößler, a well-known hotelier and gastronomic who opened South Tyrolean hütte. so it stood in the midday critique of the Weser-Kurier in the januar 2015. the impressum of the homepage [herdden link] confirms herrn fritz rößler as managing director of the hotel to post rößler kg. in hotelbau is home to the hütte. more concrete occasion for our visit was a new critique of the South Tyrolean hütte in the new format of the Weser-Kurier “Amuse Gueule”, away from the lunch table, to the well-kept evening dinner. they made curious, because one could read that in the South Tyrolean hut som... Voir le carte
Bremen
Brême est une ville portuaire historique dans le nord de l'Allemagne, connue pour son patrimoine maritime. Les plats typiques incluent le Bremer Labskaus, un ragoût copieux, et le Knipp, une saucisse à base d'avoine et de porc.
Catégories
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Tee Découvrez notre sélection de thés apaisants, offrant à la fois des mélanges classiques et exotiques. Parfaitement infusés pour éveiller vos sens, laissez-vous tenter par notre gamme pour un moment de tranquillité et de saveur à chaque gorgée.
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Suppe Des soupes chaudes et réconfortantes pour nourrir votre âme. Choisissez parmi une variété de bouillons savoureux et d'ingrédients copieux, parfaits pour un simple apéritif ou un repas réconfortant lors d'une journée fraîche. Voir le carte
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Deutsch Savourez les riches saveurs de la cuisine allemande traditionnelle, avec des viandes copieuses, de la choucroute acidulée et des sauces somptueuses. Dégustez des plats authentiques qui apportent un goût d'Allemagne à votre table.
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Europäisch Savourez un voyage culinaire à travers l'Europe avec notre menu savamment élaboré, mettant en vedette des plats authentiques de France, d'Italie, d'Espagne et d'ailleurs, en utilisant les ingrédients les plus frais pour donner vie aux saveurs traditionnelles.
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