Topkapi - Königsbrunn

I know this locally from the beginnings.Fourther it was popular because of the beautiful, large beer garden.There was a good choice of different, good Turkish dishes. when we visited the restaurant again, surprisingly few guests were there.We were 4 guests, all ordered different dishes. the quality has been considerably reduced. the zazziki was inedible, burned on the back because it was fermented. absolute catastrophe! Conclusion: beautiful, illuminated beer garden under large shade-giving trees, but right on a large road crossing, eat for us a "no go"!!!

That was so delicious that I couldn't stop. now I'm almost at the place it's a pity that there's hardly any Turkish restaurant in the augsburger room. the ambiente is less appealing, but eating makes it back up.A small friendly family business.

Only the beer garden is very nice. .who puts wmtl. not worth it. .deserves wmtl. with the country office more..(the ancient hotel is full of asylants. .nebenan u a few hundred meters further even two home with approx. 230 places built). 20 years ago it was still a bit o.k......(because the new house - the oldest building in whole royal fountain has long since been sold completely from the city to the Turkish wet).

A beautiful beer garden, that was already. miserables eating, exactly two weine on the map, both bad. my grill plate consisted of two sweet mini-meat spies more questionable, dry and taste-free. a chef's pellets, bleeding, raw inside. a lamb's velvet revitalized by the microshaft, which was clearly the worst Turkish food since I go to eat.The zatziki beat age-related fermentation bubbles and the gyros of my grooming was stone-alt, previously deep-frozen and then roasted dry in the microshaft. quark with dosengemüse and aubergine was looking for in vain.My tipp for the management: make the load, and start it new.Turkish kitchen is wonderful, but so not.

Who likes the Turkish cuisine, for which it must be local. the variety of Turkish cuisine is served here for especially cheap trips. You can start here, for example, with a few small chubby appetizers, which in the Turkish kitchen make up the main part of the food. whether cheese in the leafy, auberginensalat, or simply a mixed appetizer, here there is the right for every taste. mains whether fish or meat, but also for vegetarian, the Turkish cuisine is ideal. a glazed Turkish wein (e.g. doluca) and you feel like on holiday.