Wirtshaus Am Zeitspeicher - Deutschland

For a visit to the Meyer-Werft in Papenburg we had booked a bus tour after our research had shown in advance that this tour was only less expensive than an individually planned trip. After several hours of arrival with collection of all guests at several stations, we arrived in Papenburg, where the first program was on the plan: Lunch in the “Wirtshaus am Zeitspeicher”. On entering the restaurant we were greeted more half-heartedly and then informed that tables are reserved for the group in two rooms on the ground floor. The ladies in the service were consistently friendly, but quite different from the degree of training and the applied attention. While glasses and open bottles were placed on the table without at least a first swallowing, the operation at the neighboring table noticed that foam had fallen from a beer glass onto a fork lying on the table. The fork was then immediately replaced within a few seconds. Furthermore, there is nothing to say because the task was limited to serving drinks and later cashing. For this group of about 50 people it was obvious to organize the food in buffet form. On the window front were five Bain Maries built for the warm dishes, several bowls with salad standing on the counter. In the first container, chips were set up in scale-like manner, which reminded me of the type of breakdown and also in general very much of the products of a large gastro supplier. The flesh was very firm, largely unstructured and also tasteless no revelation. In the second container there were meat breads of about 4 – 8 cm edge length with dark sauce, presumably dark swollen pig necks, which tasted quite salty. As supplements there were potato gratin, Kaisergemüse and rosemary spices – it should be. The potato gratin was baked with cheese, a today widespread variation of the original recipe that comes out without cheese. The cream between the potato slices was thickened with abundant flour so that an almost solid pampe had formed. This naturally increases the saturation value enormously... The Kaisergemüse came out of the large frozen bag with a certainty-limiting probability and was practically unhurried. Nothing in principle against Convenience in feeding such crowds, but then you should treat them more carefully. Last but not least the rosemary potatoes, small, undamaged potatoes with dark spots on the shell, which should probably be the rosemary. Madame noticed that the potatoes did not taste to rosemary at all, the spice might be too old. I didn't even try them... really good were the matjesfilets that were with the salads. The salads, in turn, could hardly deny their origin from the big bucket. For dessert, a “herre cream” was then placed at another place of the tresen, with a clear sign that alcohol was contained in it, and a bowl whose content should be red hat. The “herrene cream” proved to be a vanilla cream that had probably been stirred from a powder, with which alcohol the bowl or perhaps only the spoon had been rinsed off, tastefully he did not appear. The red hat was then also the savings version: cherries from the glass or from the bucket, whose juice was thickened and a few red currants were stirred underneath. This has nothing in common with an ordinary North German red cap. Ambiente Modern, objective, cool. Tables with bare table tops, no jewelry except a tealight in the glass, but that was not lit. With a glass wall separated further guest room in the background, even more tables on the empore. On the upper level there are also toilets, which are apparently only accessible via stairs with significantly more than ten steps. I did not notice an elevator for wheelchair users or a separate disabled toilet on the ground floor. The toilets are very tight, Madame reported only three cabins with the ladies, with the gentlemen there were only one and three Pissoirs. And that for a locality that could capture significantly more guests than just our group. Cleanliness The guest rooms were clean, I didn't notice anything negative. Even dishes, glasses and cutlery did not give rise to criticism. The toilets were clean at the beginning. Conclusion In my eyes a typical tourist trap, but for bus travelers probably without an alternative at the place.

For a visit to the Meyer-Werft in Papenburg we had booked a bus tour after our research had shown in advance that this tour was only less expensive than an individually planned trip. After several hours of arrival with the collection of all guests at several stations we arrived in Papenburg, where the first program was in the plan: lunch in the “Wirtshaus am Zeitspeicher”. When entering the restaurant we were greeted more half-heartedly and then informed that tables are reserved for the group in two rooms on the ground floor. The ladies in the service were consistently friendly, but quite different from the degree of training and applied attention. While glasses and open bottles were placed on the table without at least one first swallowing, the operation at the neighboring table noticed that foam had fallen from a beer glass to a fork lying on the table. The fork was then immediately replaced within a few seconds. In addition, there is nothing to say because the task was limited to serving drinks and subsequent cash. Food For this group of about 50 people it was obvious to organize the food in buffet form. On the window front five Bain Maries were built for the warm dishes, several bowls with salad stand on the counter. In the first container, chips were constructed to scale, which reminded me of the type of collapse and, in general, very much of the products of a large guest rustler. The meat was very solid, largely unstructured and also tasteless no revelation. In the second container there was meat bread of about 4 – 8 cm edge length with dark sauce, probably dark swollen pork neck, which tasted quite salty. As supplements there were potato gratin, Kaisergemüse and rosemary spices – it should be. The potato gratin was baked with cheese, a today widespread variation of the original recipe that comes out without cheese. The cream between the potato slices was thickened with abundant flour so that an almost solid stamp had formed. This naturally increases the saturation value enormously... The emperor's vegetables came from the large frozen bag with a conscientiously limited probability and was practically unhurried. Nothing in principle against convenience in feeding such masses, but then you should treat them more carefully. Last but not least the rosemary spices, small, undamaged potatoes with dark spots on the shell, which should probably be the rosemary. Madame noticed that the potatoes did not taste rosemary at all, the spices could be too old. I didn't even try her... Really good were the matjesfilets present at the salads. The salads, in turn, could hardly deny their origin from the great bucket. For dessert, a “herre cream” was placed in another place of tresen with a clear sign that there is alcohol in it, and a bowl whose contents should be red grape. The “Herencreme” proved to be a vanilla cream, which was probably stirred from a powder, with which alcohol was rinsed off the bowl or perhaps only the spoon, tastefully he did not appear. The red hat was also the savings version: cherries from the glass or from the bucket, whose juice was thickened and some redcurrants were stirred underneath. This has nothing in common with a neat North German red hat. Ambiente Modern, objective, cool. Tables with bare table tops, no jewelry except a tealight in the glass that was not lit. With a glass wall, other guest rooms separated in the background, even more tables on the emperor. On the upper level there are also toilets which are apparently only accessible via stairs with significantly more than ten steps. I did not notice an elevator for wheelchair users or a separate toilet on the ground floor. The toilets are very tight, Madame reported only three cabins with the ladies, with the gentlemen there were only one and three Pissoirs. And that for a location that could capture significantly more guests than just our group. Cleanliness The rooms were clean, I didn't notice anything negative. Even dishes, glasses and cutlery did not give criticism. The toilets were clean at the beginning. Conclusion In my eyes a typical tourist trap, but for buses probably without an alternative at the place.

The host house offers the best cocktails in Papenburg and is very affordable during the Happy Hour. The staff is always friendly and fast. The burgers are delicious and also otherwise the inn offers a pleasant ambience. Especially in summer you can sit well outside.

Food: 3.5/5 the English menu included the usual Papenburg range various types of carvings, Argentineian rumpsteaks and other steaks, a few.

Great restaurant! Super Schnitzel... tasted fries and delicious salad....to the crowning conclusion a Bailey cup a great evening with dedicated staff! All top highly recommended.