Fsv Sportpark Gaststätte

A week in Japan with much uncooked lunch as breakfast, lunch, and evening table demanded sensory compensation. Although Mother had no savory roast for the son, plagued by kulinar maritime challenges of far-eastern taste, but an Italian, in turn favored by sonemann for pizzen, should create compensation. Yes, a sour roast would have been a good action to push the (temporarily) lost son to the parental table. But, and my Westphalian friends may forgive me, not the soft-washed variant, but the real Swabian with neat vinegar in the fond and sour cream. But be it. There was no one and I still like my mom. Sunday morning after breakfast, the woman I loved and married and only said: Italian or Greek? She just knows me. Strangely, it did not make me feel like meat, in the case of the Greek, according to Meat Mountains. But somehow everything except fish. And rice is on the ban list until foreseeable time. The thirst in the desert has no great demands and so it was time to visit an unknown place again. This is supposed to mean that I didn't care whether it would be a good or bad result. Everything was right to trim the recipes painted by fish and soy sauce again on my original filth. It was fitting that we had not “worked” the Waiblinger room in this regard, and therefore there are still some restaurants of a visit to us. The Cocco Bello is located in the FSV Sportpark, or in its club home. It was then driven by us in a reasonably convenient location. Club homes also have the advantage that there are usually more than enough parking spaces. Unless there is just any youth tournament or comparable. Then the metal accumulations of the mumataxis are special gap fillers of the prejudicial type. But we got another one. You enter the restaurant for a walk, and I, with my eye not trained, could not make barriers. The restaurant was largely empty. That always calls me a strange feeling. Especially if there's something going on outside. It wasn't empty. One party was still in the room, children came back and forth to let the parents spoon an ice cream from the erected cooler and there were three service men behind the counter. Service: Two of the ladies were friendly and only when the third parties caught us we were able to offer our desire for a place. From you we were also pleasantly received and later cared for and you quickly realized that this was probably the lady of the house. Somehow there was a completely different Elan behind it. Without leaning too much out of the window, I would like to say that the other two ladies weren't the subject. We were generally served quite quickly and so we can not care whether there were too many people behind the counter or too few people before. Ambience: The space itself was rather new and tended to be sober. Walls and partly suspended ceiling in white and the counter and the tables radiated in red. The latter were not covered and housed only a small bast runner with a stylish but empty vase and a tealight in some granulate. The dark-brown wooden chairs were not padded, but nevertheless they were well “seated”. In the end, it was not especially “small” but that is known to be a matter of taste and should not be overrated. For my own judgment, I refer to the pictures. Food: The cards, in solid cardboard and spiral cover, were nicely designed and had what. The scope of the dishes offered was correspondingly generous to the kitchen direction and everything was expected by the Italian in Germany. Even a few Swabian dishes such as sausage salad, muzzles and lenses with strings were listed. Although I would not order the latter even with the mother of all homeweh’s with the Italians, these are concessions that should be owed to the locality as an association restaurant. From this card we first ordered the drinks that were not immediately asked. A wheat beer 0.5L (3.40) and a specific 0.4L (2.90) The wheat beer, after unsweetened green tea, Sake and Japanese beer, I would have praised spontaneously over the green clover. But to say it objectively: it has fit and was pleasantly cooled. The specific dito. For dinner we ordered: Insalata Fantasia (7,50) on the map declared as a mixed salad with cheese and ham Tortellini al Forno (10,50) Pizza Contadina (10,50) mushrooms, paprika, onions, garlic To lettuce were submitted by one of the two other service ladies, after finding that we actually wanted to eat it together as announced. Mixed salad is naturally stretchable. So it came to the table with leaf salads, paprika strips, carrot strips, partially peeled cucumber slices and tomato ants. The cheese embroidered as Parmesan and were therefore perhaps a bit more authentic but also somehow remembered as quite dry. But here too, good taste. The salad itself was barely at all. A menagerie with a balsamic vinegar then helped. The (4) paninis were ok. The chef seems to be in love at the moment, because the Tortellini al Forno were quite anointed and otherwise missed something very much on wort in the form of a rounding of the sauce. Also, it was probably not possible to store the pasta during baking and the tortellini finally came too soft. In addition, excavated on the map were missing or were simply not made out. The overall experience was not so tingling. The pizza Contadina was properly occupied and also garlic was not saved. The mushrooms, though from the can, are more attractive in nature. Furthermore, it was rather average nature and was just decent. Nix Special but not bad. The soil was a bit thick for my taste, the sauce in a tasteful all-world direction that does not want to hurt, but does not stand out. The edge was then somewhat airy and slightly crocheted. He was so good. A sharp chili oil ordered for this came in a small lid glass. That left a somewhat split impression. After all, it was almost empty and therefore probably already present at many tables I consider this as not quite as aesthetic and about the other that implies I do not necessarily want to think about. But there was something and tasted. The capsaicin will hopefully have done the rest. My instinct the day after that was, at least, designed. Cleanliness: In the restaurant it was clean and well maintained. There was nothing to notice. Locality was not sought. You should think again about the presentation of chili oil. PLV: To provide food in this quality and quantity with these prices is probably a testament to a proper frquencing by the club members and attached guests. I already found it a little hard. Conclusion: The whole food was therefore somehow neither fish nor meat. No fish was certainly not. That was to be avoided. Meat was also not present (here by chance) and from that it was just as described: All-world cuisine, which can be distinguished by nothing. I would like to mention that it was not bad, but also in view of the pricing, it does not necessarily attract me back here. Therefore free to go to kitchen: the 2 – hardly again

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