Antonio Lava Gmbh Co.kg

We came by car from Rastede on the way to the other end of Bad Mittegasse, a restaurant I had planned when I saw in the corner the words “Steinbeißer, Schafskäse, Spinat, small salad, 12,50” on a stopper in front of the Ristorante Antonio Lava. This makes my interest, because given a price design of black band noodles with scalopps at 18,50 and other high prices, something blasphemed over with huge cards when it goes with obviously Bling Bling guests in D celebrity to the outskirts I had deleted this restaurant because of Schickimickis from my destination list. But this offer seemed to me either surprisingly solid or an expected pure case. So still through the Schleichzone, then again and again in coordination. An opposite parking place was immediately found and yes – the stopper content was correct: “Punk bite in a crust of spinach and sheep cheese, a small summer salad, €12.50”. I could not miss the offer – so that it could possibly be a small TK-ready fillet in the other pricing – especially since pizzas were usually ordered on the outlets – they did not look bad, but they did not look so special. I had not seen the entrance at the corner: at the corner I only see a green shrub – while in front of us the side panel of the local is open. In an auxiliary phase – “No entrance – only for service personnel” – i.e. again right left – see no door – so through, Upps – one of the waiters looks irritated – we are there. In another criticism there was something about the charm of an Italian ice salon – it is true with the classic wooden tones and the big pictures on the wall. In front of the high stairs is a cooling for antipasti with a wooden hood – looks very decent, with the tables with cream-colored tablecloths bright, italian, pieksauber. Through the kitchen door and the pass you can see the cooks roast and brittle flames flambie swing pans. It smells very good, not after the kitchen, but after enjoyment. We are still there – look with light head Nodding shows one of the (the irritated in apron and vest uniformed waiters that we can place where desired, we like a four table on the window side. In front of us on the table stand salt and pepper mill (spontane I think of wastel and a silver candlestick with fresh red candle. After a short break, the waiter reaches the gigantic card-like DIN A3 pages as large and firm as the character block. And he politely asks if we already have drinks wishes – my wife is thirsty and orders an apple juice choir big (0,4l, 5€ and I want a loose lambrusco – whether they have a heart – no, unfortunately not only the usual sweets. (0,25l a 4,50€ – The map – on the envelope the floral fish arrangement with the name Antonio Lava, which also hangs as a picture on the wall: with a beautifully legible calligraphy font – very extensive, versatile, pieksauber, unexpectedly commendable. Salads, soups, pasta, pizza, pesce, scallop... and what does your heart want more with Vino from here and there – a real work for long vacation days and delicious appetite. Among the appetizers, Prosciutto di Parma con Melone and 17 Euro stimulates the expectation – we want to share the part. My wife chooses the Maccheroni Amatricia with 10 euros. My selection falls on the 12.50€ Steinbeißer offer: I am asked if I want a yogurt or Vinaigrette. The drinks are brought – the waiter understands his craft, served from the right side, asking if he can pamper – perfect service. The Lambrusco comes unexpectedly deep red into the glass – when drinking he takes his mouth and throat like a good Barbera del Monferrato, only in the finish he puts on a small aftertaste that reminds of Lambrusco, wanted only a Lambru. My wife just blazes, you have to be Italian, because another power already puts bread basket and a little on the table as soon as we are served with butter knives, a parrot with quark and one with salt butter as well as a basket of fresh white bread – the waiters work recognizable powers, master their craftsmanship and earn the name “Ober” – then we are asked to put two clothes back. Two dishes are placed on a larger round plate, besides butter slices scattered in salad leaves, the peeled (cantaloupe of color according to Charenatais melon pieces (six or seven under a dense blanket of two to three slices each – Parma ham – the tasteful, in consistency and cut are perfect, thin but not too thin – better than ever. The proportion is so great that we are glad to have divided it – the price is not exaggerated, on the contrary, quite calculated only the butter would not need it. This seems to be a beautiful Italian holiday here in the high north. A little later, the main dishes – for my wife in the big deep plate large Macacheroni and for me a plate with salad (grey, carrot, tomatoes, radicchio, ruccola, lollo, red onion, a memento with good olive oil and vinegar, as well as a square large plate – beautifully dressed on a slightly yellowish shimmering buttrig of lemon sauces are already prepared. The part of my wife's Maccheroni Amatricia was hand-made – the tomato-treated sauce would not have been my in the acid that reminds me of ketchup, the Maccheroni itself al dente, the small part in the optically overplayed plate is quite large, is immediately and naturally very well packed on request. My prejudice from Schickimicki Restaurant must be revised to all points. I cannot judge the pizzas that are served – according to the appearance I would not go there. I'm just the suffering that, like me, may be among the initially surprisingly athletic prices and some Bing Bling audience or just pizzas or pasta orders. next time I try the black band noodles with scalopps to 18,50. If you enter a restaurant in an unlimited way, you don't have to be surprised if the welcome is a bit away.... but small restriction in service: They are not placed in this frame, but would certainly do well. Due to the extensive map, short recommendations for the day would also be a suitable rounding. (On the other hand it was pleasantly quiet in the Italian restaurant. The food Mmmmmmmhhhh....sucking, only the memory makes me look. The menu is quite extensive, but the offers on the stoppers are nevertheless understandably all the question of combination, so that the offer m.E. can be largely covered with fresh goods. Antipasti are cold stored, melons, ham, salads, basic ingredients for pizzi

We were coming by car from Rastede on the way to the other end of Bad Vorahn, a restaurant that I had planned when I saw the words “Steinbeißer, Schafskäse, Spinat, small Salat, 12,50” on a stopper in front of the Ristorante Antonio Lava. This raises my interest, because in view of a price design of black band noodles with scallops at 18,50 and other high prices, somewhat blasphemed over with huge cards when dealing with obviously Bling Bling guests in D Promi walking down on the outdoors, I had deleted this restaurant because of Schickimickis from my destination list. But this offer seemed to me either surprisingly solid or an expected pure fall. So still through the Schleichzone, then turn back and back in joint vote. A parking space opposite was immediately found and yes – the stopper content was correct: “Punk bite in a crust of spinach and sheep cheese, a small summer salad, €12.50.” I couldn't miss the offer – so that it could possibly be a small TK ready fillet in the other pricing – especially since pizzas were usually ordered on the outside sites – they didn't look bad, but they didn't look so special. I had not seen the entrance on the corner: at the corner I see only a green stuffed shrub – while before us the side panel of the local is open. At an auxiliary stage – “No entrance – only for service personnel” – so again left again right again – see no door – so through, upps – one of the waiters looks irritated – we are in. In another criticism there was something about the charm of an Italian ice cream parlour – it is true with the classic wood tones and the big pictures on the wall. In front of the high treses is a cooling for antipasti with a wooden hood – looks very decent, with the tables with cream-colored tablecloths bright, italian, pieksauber. Through the kitchen door and the pass you can see the chefs frying and brittle flames flambie swung pans. It smells very spiking good, not after kitchen, but after enjoyment. We are still there – look around with light head nodding indicates one of the (the irritated in apron and vest uniformed waiters that we can place where desired, we like a four table on the window side. In front of us on the table stand salt and pepper mill (spontane I think of wastel and a silver candlestick with fresh red candle. After a short rest, the waiter reaches us the gigantic card-like DIN A3 pages as large and firm as from the character block. And he politely asks if we already have drinks wishes – my wife is thirsty and orders an apple juice choir big (0,4l , 5€ and I want a loose lambrusco – whether they have a herb – unfortunately not, just the usual sweeter one. (0,25l a 4,50€ – The card – on the envelope the flower fish arrangement with the name suit Antonio Lava, which also hangs as a picture on the wall: with a beautifully readable calligraphic font – very extensive, versatile, pieksauber, unexpectedly commendable. Salads, soups, pasta, pizza, pesce, scallop... and what does your heart want more including Vino from here and there – a real work for long holiday days and delicious appetizing. Among the appetizers, the Prosciutto di Parma con Melone and 17 Euro stimulates the expectation – we want to share the portion. My wife chooses the Maccheroni Amatricia with 10 euros. My selection falls on the 12.50€ Steinbeißer offer: I am asked; Whether I want a yogurt or Vinaigrette. The drinks are brought – the waiter understands his craft, served from the right side, asks if he can indulge – perfect service. The Lambrusco comes unexpectedly deep red into the glass – when drinking he takes his mouth and throat like a good Barbera del Monferrato, only in the finish he relies on a small aftertaste, which reminds of Lambrusco, wanted only a Lambru. My wife is blaspheming right now, you must be Italian, because a different force already puts bread basket and a little smear on the table, as soon as we are served porcupine with butter knives, a parrot with quark and one with salted butter and a basket of fresh white bread – the waiters work recognizably learned powers, master their craft and earn the name “Ober” – in attitude, gestures, Empty glasses are noticed and gifted – a look enough, someone comes. I still order a SP (0.25l a 2.80 – is served in the bottle, it is asked if we want two glasses – (SP with stem – no thanks – the second one is taken back – then shortly afterwards our table is covered with cutlery for appetizer and the main course and fabric napkins folded to the compartment. Two dishes are brought and on a larger round plate, besides slices of butter stratified in salad leaves, the peeled (cantaloupe of color according to Charenatais melon pieces of melons (six or seven under a dense blanket of two to three slices each – parma hams – the tasteful, in consistency and cut are perfect, thin but not too thin – better than ever. The portion is so great that we are glad to have shared it – the price is not exaggerated, on the contrary, fairly calculated only the butter would not have needed it. This seems to be a beautiful Italian holiday here in the high north. A little later, the main dishes – for my wife in the big deep plate big macacheroni and for me a plate with salad (gray, carrot, tomato, radicchio, ruccola, lollo, red onion, a memento with good olive oil and vinegar, as well as a quadrangular large plate – beautifully dressed on a slightly yellowish shimmering butt lemony saucer In addition, the service comes later, gives the wine, asks if everything is satisfactory, wishes exist etc... As already said, a very good, trained, proud service. The portion of Maccheroni Amatricia my wife was handcrafted good – the tomato-grained sauce cream would not have been so mine in the acid that reminds me of ketchup, the Maccheroni itself al dente, the small portion in the optically overplaying plate is quite large, is immediately and naturally very well packed on demand. My prejudice from Schickimicki Restaurant must be fundamentally revised on all points. I can't judge the pizzas that are served – according to the appearance I wouldn't go there. I'm just the suffering that, like me, has turned off under the initially surprisingly sporting prices and some Bing Bling audiences or just pizzas or Pasta orders evtl. next time I try the black band noodles with scallops to 18,50. Operation If you enter a restaurant in an unrestricted way, you do not need to be surprised if the greeting is somewhat distant.... however, small limitation in the service: you will not be placed but will certainly do well in this context. In view of the extensive map, short recommendations for the day would also be a suitable rounding. (On the other hand, it was pleasantly quiet in the Italian restaurant. The food Mmmmmmmhhhh.....sucking, only the memory lets me look. The menu is quite extensive, and the offers on the stoppers are nevertheless comprehensible all the question of combination, so the offer m.E. can be covered with fresh goods as far as possible. Antipasti are stored cool, melons, ham, salads, basic ingredients for pizzi