Pachamama - Bremen

The older in the inclined casualty can remember my “Krasse nikkei Battle”: [here link] I felt at least back in this glorious before crisis time when I visited the two only Peruvian restaurants in the city in summer to fight my strohwitwer blues. while the owners of the pyjats have found their way out public for a few years in a pretty well placed corner of the city, the new opening pachamama is a little cuddly at the former gas facility near a car user. but a part of the city, in the makler talk “is coming”. I was often in this corner in my youth, but that does nothing to the ding! both the inner and the beer garden they saw two weeks after the opening the long past as the Greek restaurant, not necessarily supplemented by something indigenous and folklore. otherwise something unfashioned, but also somehow touching itself. I felt very comfortable. the pachamama is apparently guided by the pendants of the legendary “3 damen from the grill”, at least after three generations of South Americans that I have faced, family connections would not surprise me. German knowledge was very different, and the knowledge of the themas was also very different. all were dedicated, friendly and helped each other ask my few. time was enough, it could have been 10 or 12 cover during my visit and I was there for three hours! in the kitchen, however “Abuelita” would probably need help, the waiting times were limited to the back. in crispy roasted mais grains (from the house and a very poor, slightly bitter cusqueño dark I have carefully pierced the card and searched for noble and specialties. (cusqueño! Who doesn't know her, the famous beer brand perus, now in the international large group hand? well, for example, until then. later I changed into a balanced bright. to my duty to the community completely aware, I had climbed the day far and could therefore go a little into the full: empanada leche de tigre tiradito (okay, a little bit nikkei must be. causa calña anticuchos with patacones everything served beautifully in order to relax its secrets with a protective taste! the beginning was strong and indeed very strong! a large, very safe self-made teig bag, tasty browned and dusted with powder sugar, nicely thin and therefore with slightly crispy blessed. a pleasure. as a filling bark, spicy and sweet, possibly with molecular, also egg and black olive. not a bit dry and extra well costed. the classic leche de tigre continued. was served in an egg case and with spoons. in the still pleasantly acidic and fairly pied marinade flush mouth-right pieces of victoriabarsch filet and the usual suspects such as red planks, paprika and coriander, all tacky avoids very small cut. and soft spicy mais grains that brought an interesting sweet aroma. in fact, the mais is slowly cooked in sugar and heckanis. at the edge of the glass was a fried, surprisingly tasteful garnel very appealing. for the cnirches there were again maisgrained and a fried banana slice. delicious, delicious. has worked well, clearly not a world version. without going into the now so hip nikkei kitchen, it was not possible. tiradito is the classic: raw fish cuts in Japanese Sashimi style with a Peruvian sauce, often with citrus fruits. unlike the whip, the fish is not cooked in a beetic. in pachamama was yellow paprika and kalktüte basic the very plentiful sauce spread over the fish, which was excellently harmonized. otherwise the usual, somewhat too dominant use of coriander, again choclo and for the eye red paprika strip. the look after the African sprinkler was reused, tasteful of it, of course nothing to recognize. friendly were offered to me hot chilis, so it is customer-friendly. I liked to join and came to the most pleasant result for me. at the same time my next selection was served, which was not so thoughtful, but also no break, as a cold appetizer. causa calña is a combination of potato and cooked meat or fish or in vegetarian production, e.g. avocado, mushrooms or ice, so ultimately restauratiw! clou at the cache is the layering to a pretty fool. I was naturally shock-loving, just after the surgical cut. in pachamama consisted the inner layer of pretty little chicken meat in a spicy majo with celery, then an additional layer avocado and very fine outside. now such a toothless dish can very quickly become an indifferent, possibly still thread. here however: 'al contrario! after the color to close, yellow paprika was also processed in the outer layers and, as the first bit showed, also a small limette. kartoffel with sweet paprika and fertile acid, very good. a background, before which the fine wing taste was repeatedly drawn. the avocado layer finally gave the court to consider the already as the mollness. it had been salted with retention so that even the Deco-Oliven could still contribute. I was very excited. Despite a slight feeling of saturation, I had to hold myself to the conclusion of naturally intensively to another classic of Peruvian cuisine, anticuchos de corazón, i.e. barkherzen. patacones, fried slices kochbanane, at least no mais. to say it in advance, as elegant and delicate as in the pfalz court, the muskellett in the Amazon performance was long not advised. the plentiful and rather thick discs were unfortunately not "softly marinated". not a hard, but a pretty firm affair where the barely had to squeak properly. also the meat was not cleaned clean. pity because the taste should not be brought out. this was also for the sauce, which after my dark beer tasted somewhat, but also no spicy fireworks at the palate. And then fried boranes, which I tried every few years again to see that “satisfaction supplement” meets again. where the teig beautiful golden brown baked crispy, but also no spices. what I thought was a little salat, was like salsa criolla, the South American wobble kissed vinaiigrette. then the flourishing bananas went. overall solid, it is good and prevents even better evaluation for eating. so stay good 4 stars. at the “sang” I smiled at the magie everyone inhabits at the beginning. the plv first-class, but again this is so “unofficial” for me, please not. and I would like to come back in every case, because here they can cook until I can judge this surprisingly close to the kitchen of the country of origin. all sweet fans can only look desserts.