360° Three Sixty Gyros And More

The fact of a strawwitwer existence over a few days finally gave the opportunity to visit the Three Sixty in Waiblingen. Since an article in the newspaper in the summer of 2022, it irritated me. My wife was never after. All right. And if not now, when? The Nett spit quite soon large and positive sounds. So at the very best time to strike in the “Giradiko”. According to the operator, Giradiko is probably the appropriate Greek term for a house that is not a pure snack and has everything that a restaurant sometimes distinguishes. For example, 44 seats. And yet a lot is sold on the scales (neudeutsch togo). A Sunday is rather a day in which you spend a pleasant time in a classic restaurant, but a Sunday is also a good day to find a parking place in the surroundings of the Three Sixty and in the almost to death rested area. On the way to keep cars (and thus customers from downtown Waiblingen has come far. For the sake of fairness, however, it is necessary to admit that there are a lot of parks close to the centre. However, their pricing also has less attention to the sales of retailers and more to that of the operator. Be it. It's Sunday and I drink tea in nem Cafè and I found a spot near the edge of the road and didn't even have to pull a trillion for the car. 30m further I stood in front of the house with completely glazed front and already saw what was supposed to expect me. Full house. All tables were occupied. A large table row on the wall with a larger family gathering. Actually, a good sign for the kitchen. A bad thing, however, for the noise level. In general, it was the impression of a format of the XXL Dönermann, which now encompasses itself, which also offers pizza and many other dishes next to the former main protagonist and also includes a larger seating area. All from a wide, visible kitchenette, where the vertical Rotisseries stand. So or so similar but in Greek. The menu was on a large table in the rear of the line. This looked very good, but with the Dönermann with his pictures one knows exactly what to expect on the plate, because there was a map with a detailed description (not yet?). Well, no experiments for the first visit. The whole thing was already experiment enough, because somehow I went to the issue and on the other hand I was not really perceived. An operator ran around. Probably the co-owner Nikolaos Stamatsis depicted in the newspaper. His compagnon, Alexandros Katsikoris, I suspected behind the counter. And I guess I was addressed by him. I asked for a place. The question of how many we would be reduced to my person. He offered me a place at a table, but it would be reserved for 14 o'clock. 20 minutes, I was too crisp in a fast restaurant. If it doesn't matter to me, I can put myself in place somewhere. Sure, I came to stay! Jumping over my Swabian shadow, I sat down on a foursome table that was already populated by 2 people. But of course, I had previously taxed the free places to the extent that the party was not as good as it was at the outbreak. And so it came that after another 5 minutes the table was mine. Tschacka ; Before that, I asked the other ingredients of the dish with the familiar but little meaningful name “Gyros” (11.90 and placed a cola (0.33l to 2.90). After maybe 6 minutes, the order came to my place. This looked very well on the wooden board with the “footing basket”, the Pita, the Zaziki in the extra bowl and the fierce mountain of thin gyros. And the Gyros also tasted quite good. No cartilage, no fatquader a trace of little roasted staroms but basically fit. A little more apron would have been a good face to Gyros. But perhaps I am a little drifted away from my spicy at the domestic pig-neck carousel; The Gyros was definitely good! A small probator of the Pommes produced a crisp but unfortunately lukewarm goods. In a short time, I thought I was supposed to do the stress, but in 5 minutes they would have been out of lukewarm and then no more enjoyable for me. With Pommes and me this is a special thing. At some point, he caught the operator and introduced my problem, he immediately brought new ones. Nice, very nice! With the positive answer to his question whether they were ok he left the table again. Yes, these pommes were great. Just the fritteur escaped they were crispy outside and beautifully soft inside. And hot. At the Zaziki I didn't notice at the first moment that Knoblach seemed to be missing completely. It was once wonderfully creamy and wonderfully fresh on the tongue. There were thinly sprinkled cucumbers, but there were also some green spices I could not guess. If there were notable skórdo in there, it would have become a manifesto of how to prepare it. The Pita was quartered and wonderfully fluffy. Unfortunately, she didn't get a wort. That was very bad, because the consistency was wonderful. Salt and pepper I unfortunately did not discover on the table and so only the Zaziki of Pita helped a little on my feet. Too bad. The other protagonists on the plate were quantitatively not worth mentioning (red onions, good or/and just to neglect (discs of a winter tomato. Conclusion: Here you do not go to the candlelight dinner. Here you get a good full food at a decent price in a short time. It tasted good here. Minorities should be further sharpened. If you do shopping in the city and don't want to cook at home afterwards, but it should be nothing bigger, then I still want to visit worlds rather than one of the dungeons lurking at every corner. Also an option would be to strengthen before or after a Christmas market visit, which goes here in Waiblingen over 4 weeks. So the market, not the visit;

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