Scarpati - Solingen

The interior design is very dated and incorporates a good deal of kitsch, such as an abundance of large picturesque landscape oil paintings and a fake tree as a... read more The interior design is very dated and incorporates a good deal of kitsch, such as an abundance of large picturesque landscape oil paintings and a fake tree as a centrepiece. Kitchen stays open till 22.30 and it closes at 24.00 which is a real bonus,...More

Bei Scarpati essen zu gehen war schon immer ein Genuss. Der Patron stets präsent, der Restaurantleiter immer wieder klasse, die...More read more Bei Scarpati essen zu gehen war schon immer ein Genuss. Der Patron stets präsent, der Restaurantleiter immer wieder klasse, die...More

Das Scarpati und sein Team feiern 35 Jahre - und am 01.07.2017 wurde der Feiermonat eröffnet. Natürlich wie sich das...More read more Das Scarpati und sein Team feiern 35 Jahre - und am 01.07.2017 wurde der Feiermonat eröffnet. Natürlich wie sich das...More

To Scarpati for a long time. Still for a certain clientele the culinary top address in Wuppertal and the surrounding area. Always highly praised, in the past ev... read more To Scarpati for a long time. Still for a certain clientele the culinary top address in Wuppertal and the surrounding area. Always highly praised, in the past even highly praised. We wanted to know. No not in the restaurant of Scarpati and also not in the Trattoria. The duration Spring Summer 2018 also combined 99% of all guests on the relatively redesigned terrace this evening. Around 19:00, the sun still appeared on the awning that covers the terrace almost 100% completely. We had reserved and was immediately guided to the terrace after a close welcome. A two table almost in the middle. Hasimausi took place and looked at me. This view included the unpronounced question, let's go again. No it was not the almost 100% utilisation of the terrace, but a seating as it hardly comes to use on cruise ships. The 3 neighboring tables were each less than 1 metre away from us. To do this on the tables not the approach of a small decoration. That's the same as the whole terrace. No flair, no feel-good ambience, just felt 50 or 60 people in senior class 65/70 Plus. No, in no case did the average of the ages bother us, especially as I just fit into it, but there really was nothing missing here. This summer terrace is ideal for getting something (e.g. Tuscan flair). A couple of ceramic pots with small palms or a few lanterns, torches or whatever. Nothing. Hasimausi then added little charming to the point. I feel like I'm on the terrace in a retirement home. I told you that you're talking about senior residences today. Conclusion. We felt uncomfortable, feeling hungry and not going again. The cards were handed. The 4 waiters, the Restaurant Chef and the Junior Patrone were almost all dressed in Pollunder. You know that, these sweaters without sleeves that were the fashionable hit in the 80s. We were asked for our drinks, which were also served fixedly. The map was less oriented towards a modern kitchen, but rather classical and conservative. If you are interested, just click on the homepage. The menu Jerome was completely and page-fillingly displayed on the first inside, 4 courses for 35, Euro. Hasimausi said that would be the right thing for her. I had to bear in mind that in these claims the Scarpati itself should not expect too much for 35 euros at 4 courses. Hasimaus insisted on the menu and before I decided a la carte differently, I saw the note written in red letters under the menu. It was fat to read that the menu is served only on a table and no changes are possible within the menu. This confirmed the opinion of my dear Mrs. Senior Residence, amendments are not allowed. When then, Hasimausi wanted the menu, I followed her. Then nothing happened. We waited about 15 to 20 minutes to ask for our order, although in this time window about every 30 seconds one of the waiters passed our table close to the skin. Well, we ordered 2 x the menu Jerome and I still dared to express a change request. However, this was not answered with a problem against the statement in the card. Shortly after the order, bread and butter were served. Two small slices of delicious white bread, two small slices very delicious nut bread. In an open bowl of butter. No salmon or nut butter, just simple and simple butter. Not nicely presented, not covered and ready for this, but probably only 20 minutes later. Shortly after the greeting from the kitchen. An amuse boulevard consisting of a grilled pumpkin kiwi spice. Optics inconspicuous, taste, inconspicuous. A bored greeting. Hasimausi only meant ironic that it could be better. And there she came, the first appetizer. Carpaccio from yellowfin tuna. Lightly covered with a lemon marinade, a rocket was still placed on the plate. A palate, culinaryly valuable? Nee, almost neutral in taste. After a pleasant distance, the intermediate dish was served. Homemade cannelloni with a veal filling. This appetizer was again covered with a Rucola bouquet. And the fun in the mouth? Let's say it when Hasimausi at home enchants Cannelloni or Lasagne from Barilla plates in the kitchen and creates the filling from beef chop, it tastes exactly like that. In other words, what was served was as good as possible, but far away from a culinary speciality. It was okay, just like home. Only when I go to a good Italian restaurant, I expect (a lot more. The main courts. The menu offers two alternatives. Once a fried dorade fillet or an Argentinean entrecote. We both chose the Entrecote. And that was served to us: as with the two appetizers, everything was unrivalled on the plates. Nice and visually appealing presented or pleasing? No both not. The two tranches (estimated 120 grams of the Entreocte on the plates made an excellent impression. Prepared to the point and an inconsistent good meat quality. That's a big praise. But then it was. The summer vegetables served were boring, the straw apples announced as rosemary potatoes were okay, but the rosemary had never reached the 3 carrots. Well, then there was some jus at the Entrecote. Jus from the department of neutrality in taste. For Hasimausi dessert variations. Two times something like she said very sweet mousse, a wind bag, some fruit. Hasimausi consumed it and murmured a little from well. It's different from me. Really 4 good cheeses, plus figs and very tasty bread. This butter was only on the way to stroke. We dispensed with a digestif and limit ourselves to coffee and espresso. Nice the Pralines served on one floor. That was 's we left Scarpati, who didn't convince us kulinarally. Summary conclusion: As already described, the terrace does not convey an ambience and no sense of well-being. That you can barely serve a very good 4 gear menu for 35, Europ, I had previously assumed, and this has unfortunately also been confirmed. And why this menu is presented around everything in the world front in the card strikingly on the first inside, instead of completely back, we don't know. The a la carte business is likely to be significantly more lucrative, where a beef fillet or a lamb carre alone already flushes 34, euro revenues into the cash register. Or you can make up such a menu culinary and offer it for 49 euros. This is not going to have any problems with this. Unfortunately, it's like a red thread going through the restaurant. There is no love for the design detail. On the plates, on the tables, just like on the terrace and also in the interior of the restaurant. The same applies to the toilets. No question, perfectly clean, but also in the design of the 80/90s. The gallery of the stars and stars from politics and entertainment, which have already been fed here in the past, is then joined to the toilets. From Johannes Rau, via Hans Dietrich Genscher, to any hit Fuzzies, partly as Black White photos. Only Catarina Valente or Vico Torriani are missing. Likewise, the documents from Gault Millau and the gourmet, suspended in numerous frames, no longer fit into our time. Another set for service. The acted perfect and impeccable. However, this is also expected. Although perfect and without tadel, a relationship to the guest was not built. Except for regular guests. Guys and girls from Scarpati and very esteemed Padrone, convince your guests with a refined kitchen and not with some old documents. Convinced with a nice ambience a la Tuscany and small details, instead of with pictures of rough and genscher. Convinced with courts where the eye is pampered. And why a menu with 4 courses must carry the title menu Jerome, so exactly as the first name of the Junior Padrone, who works in the service and not in the kitchen, The Scarpati still has enough potential and opportunities. But you have to use it.

To Scarpati for a long time. Still for a certain clientele the culinary top address in Wuppertal and the surrounding area. Always highly praised, in the past ev... read more To Scarpati for a long time. Still for a certain clientele the culinary top address in Wuppertal and the surrounding area. Always highly praised, in the past even highly praised. We wanted to know. No not in the restaurant of Scarpati and also not in the Trattoria. The duration Spring Summer 2018 also combined 99% of all guests on the relatively redesigned terrace this evening. Around 19:00, the sun still appeared on the awning that covers the terrace almost 100% completely. We had reserved and was immediately guided to the terrace after a close welcome. A two table almost in the middle. Hasimausi took place and looked at me. This view included the unpronounced question, let's go again. No it was not the almost 100% utilisation of the terrace, but a seating as it hardly comes to use on cruise ships. The 3 neighboring tables were each less than 1 metre away from us. To do this on the tables not the approach of a small decoration. That's the same as the whole terrace. No flair, no feel-good ambience, just felt 50 or 60 people in senior class 65/70 Plus. No, in no case did the average of the ages bother us, especially as I just fit into it, but there really was nothing missing here. This summer terrace is ideal for getting something (e.g. Tuscan flair). A couple of ceramic pots with small palms or a few lanterns, torches or whatever. Nothing. Hasimausi then added little charming to the point. I feel like I'm on the terrace in a retirement home. I told you that you're talking about senior residences today. Conclusion. We felt uncomfortable, feeling hungry and not going again. The cards were handed. The 4 waiters, the Restaurant Chef and the Junior Patrone were almost all dressed in Pollunder. You know that, these sweaters without sleeves that were the fashionable hit in the 80s. We were asked for our drinks, which were also served fixedly. The map was less oriented towards a modern kitchen, but rather classical and conservative. If you are interested, just click on the homepage. The menu Jerome was completely and page-fillingly displayed on the first inside, 4 courses for 35, Euro. Hasimausi said that would be the right thing for her. I had to bear in mind that in these claims the Scarpati itself should not expect too much for 35 euros at 4 courses. Hasimaus insisted on the menu and before I decided a la carte differently, I saw the note written in red letters under the menu. It was fat to read that the menu is served only on a table and no changes are possible within the menu. This confirmed the opinion of my dear Mrs. Senior Residence, amendments are not allowed. When then, Hasimausi wanted the menu, I followed her. Then nothing happened. We waited about 15 to 20 minutes to ask for our order, although in this time window about every 30 seconds one of the waiters passed our table close to the skin. Well, we ordered 2 x the menu Jerome and I still dared to express a change request. However, this was not answered with a problem against the statement in the card. Shortly after the order, bread and butter were served. Two small slices of delicious white bread, two small slices very delicious nut bread. In an open bowl of butter. No salmon or nut butter, just simple and simple butter. Not nicely presented, not covered and ready for this, but probably only 20 minutes later. Shortly after the greeting from the kitchen. An amuse boulevard consisting of a grilled pumpkin kiwi spice. Optics inconspicuous, taste, inconspicuous. A bored greeting. Hasimausi only meant ironic that it could be better. And there she came, the first appetizer. Carpaccio from yellowfin tuna. Lightly covered with a lemon marinade, a rocket was still placed on the plate. A palate, culinaryly valuable? Nee, almost neutral in taste. After a pleasant distance, the intermediate dish was served. Homemade cannelloni with a veal filling. This appetizer was again covered with a Rucola bouquet. And the fun in the mouth? Let's say it when Hasimausi at home enchants Cannelloni or Lasagne from Barilla plates in the kitchen and creates the filling from beef chop, it tastes exactly like that. In other words, what was served was as good as possible, but far away from a culinary speciality. It was okay, just like home. Only when I go to a good Italian restaurant, I expect (a lot more. The main courts. The menu offers two alternatives. Once a fried dorade fillet or an Argentinean entrecote. We both chose the Entrecote. And that was served to us: as with the two appetizers, everything was unrivalled on the plates. Nice and visually appealing presented or pleasing? No both not. The two tranches (estimated 120 grams of the Entreocte on the plates made an excellent impression. Prepared to the point and an inconsistent good meat quality. That's a big praise. But then it was. The summer vegetables served were boring, the straw apples announced as rosemary potatoes were okay, but the rosemary had never reached the 3 carrots. Well, then there was some jus at the Entrecote. Jus from the department of neutrality in taste. For Hasimausi dessert variations. Two times something like she said very sweet mousse, a wind bag, some fruit. Hasimausi consumed it and murmured a little from well. It's different from me. Really 4 good cheeses, plus figs and very tasty bread. This butter was only on the way to stroke. We dispensed with a digestif and limit ourselves to coffee and espresso. Nice the Pralines served on one floor. That was 's we left Scarpati, who didn't convince us kulinarally. Summary conclusion: As already described, the terrace does not convey an ambience and no sense of well-being. That you can barely serve a very good 4 gear menu for 35, Europ, I had previously assumed, and this has unfortunately also been confirmed. And why this menu is presented around everything in the world front in the card strikingly on the first inside, instead of completely back, we don't know. The a la carte business is likely to be significantly more lucrative, where a beef fillet or a lamb carre alone already flushes 34, euro revenues into the cash register. Or you can make up such a menu culinary and offer it for 49 euros. This is not going to have any problems with this. Unfortunately, it's like a red thread going through the restaurant. There is no love for the design detail. On the plates, on the tables, just like on the terrace and also in the interior of the restaurant. The same applies to the toilets. No question, perfectly clean, but also in the design of the 80/90s. The gallery of the stars and stars from politics and entertainment, which have already been fed here in the past, is then joined to the toilets. From Johannes Rau, via Hans Dietrich Genscher, to any hit Fuzzies, partly as Black White photos. Only Catarina Valente or Vico Torriani are missing. Likewise, the documents from Gault Millau and the gourmet, suspended in numerous frames, no longer fit into our time. Another set for service. The acted perfect and impeccable. However, this is also expected. Although perfect and without tadel, a relationship to the guest was not built. Except for regular guests. Guys and girls from Scarpati and very esteemed Padrone, convince your guests with a refined kitchen and not with some old documents. Convinced with a nice ambience a la Tuscany and small details, instead of with pictures of rough and genscher. Convinced with courts where the eye is pampered. And why a menu with 4 courses must carry the title menu Jerome, so exactly as the first name of the Junior Padrone, who works in the service and not in the kitchen, The Scarpati still has enough potential and opportunities. But you have to use it.