Pantanal Rodizio

Prolog: After a few weeks of lead time and various appointments, changes and final fixation should be the way we reserved a table with 12 people at 20:00 in the Pantanal Rodizio in Leverkusen Opladen. Why Saturday? Well, there's the SAMBA show included. Rio we're coming! Since there was enough time to prepare, I've been doing a little research. There is an eye-catching home page with oversized images of juicy meat skewers, which are even praised with a quality guarantee. [here link] The owner runs two restorations. Headquarters in Cologne and the second in Leverkusen. In the “Galerie” category, various kickers from the 1.FC and where there is a lot of food, our Calli Reiner Callmund is more difficult, before. Managers of Bayer Leverkusen and author of “A calorie rarely comes alone”, also not missing. “Of course, the food will be enough,” I thought. Furthermore, the meaning of the name Rodizio was also explained: “the rotating” For completeness, I have still gowned Pantanal: “Sumpfland”. I wouldn't have suspected the best cattle farms in the swamp, but I've never been to Brazil... The Pantanal is located directly in the downtown of Opladen and has no in-house parking. So the autoconvoy was previously strategically divided so that everyone can find a place in the adjacent areas. The two car parks that I've been driving are closing at 22:00! The front area is equipped with small butt discs and already houses a handful of sniffing smokers who are pushing around the uncovered ash buckets, which are already oversourced. A double door with 2m2 space leads to the guest room. A traffic light for block handling would be helpful – but there is not. Inside are coarsely braided walls, open pawl arches and artificial palms, which are supposed to simulate a South American bodega style. In the individual corners of the interior are the seats in various wooden seatings, in between there are two Bufett islands one with salad and appetizers and a smaller one for the desserts. After a close greeting from the waiter, he shows us roughly the direction to our 12 table and disappears into the kitchen area post-turning. We haven’t pulled out the jackets yet again: “Where is Cheffin?” “But in search of a parking lot??” is my amazed answer. “If you don’t have 12 people, I have to use tables elsewhere,” it says and disappears. I think “Bleaf quiet, brown – we only have 10min in mind!” and take care of the final laying of the wardrobe. Milliseconds later he is back there “Who wants drink?” Without ever being able to look into the map, I ask for pure speculatively for a soft Pils. “Nix, only Kölsch and Wheat” “Ok, then Wheat” and washed away again after he interrogated the remaining orders in the same time. At the same time, our beers come. The interviews on the drinks of the new arrivals take place in the same manner. “And Esse wants?” “Rodizio*” comes more than ever. *Rodizio: For a flat rate of 29,50€ per person, the Cortadores come by the table for so long with their various meat spikes and cut down individual slices with their kitchen sabers at the table. In the meantime, the kitchen has various side dishes. “OK, all Rodizio” bongt Gastone, collects the designed menus on the fly and evaporates again towards Tresen. Hmm, I'd like to have a look at the map - but then not. So I turn to the “Great from the Kitchen” that was on the table before our arrival. The Brazilian tripod consists of a neutral herbal butter, which can probably not make meggle better, a knobitunk with the consistency of a Dutch fla and a very acceptable, mild-sharp salsa. Accompanied by a 5 discs conventional rod white bread. Greetings from the kitchen The quantity on the photo is for 4 people! and should be sufficient all evening as it is not re-ached. It is fair to say that, for the above reasons, we have not asked. Speedy Gonzales is back with the second batch of beverages and indicates that we can keep ourselves at the appetizer buffet. Let's start with the food: half of the buffet consists of raw food, can contents, various salad dressings and, on the other hand, of various dough teas. Since no signs gave the indication of what the shells are in themselves, I packed an exhibit on the plate in a short time. Accompanied by a swollen bean paprikage vegetables and a spoon self-made! Cucumber salad. div. The frying shells once contained potatoes, chickens and various pasty contents. They tasted quite acceptable, but because of their previous stay in the cooling, they had not even arrived almost at room temperature. So on to a treat – also cold and more blanched than sworn. Complete without spice or salt. No, I can't. Continue with the cucumber salad – Oh, I know where the salt has remained! Delicious as a guinea pig. The rest remained undisturbed on the plate. Saw my table neighbors similar. Hopefully it can tear the rodizo out... Shortly after that, in my right ear a voice sounds: “Bean wants?” When I turn around to that side, I'm placed on the plate from the left. "Eh, yes, thank you" Does Speedie's sister work here?? Luckily, the spitman comes from the other side of the table and already whistles the first grooved variations on the plates of my table neighbors. El Contadores pork and a kind of chorizo but with very good taste. A spoon of rice had also settled on my plate. “Oh, you missed an operation again” Well, now eat quickly before the plate is completely excavated to me. The pork was delicious, the sausage went so, the beans were completely tasteless and without salt there I knew where it was left and the rice was grainy and rather greedy than cooked. Wow – somehow this is like a red thread... After just 20min, the music box turns up completely and there appear two Copa Cabana Hupfdolls incl. a drumming dancer to Bellini “Samba do Brasil”. The hips were swung around the Brazilian life style to show the Vikings tastefully. After about 5min, the spook was over again and the trio disappeared into the back of the restoration. Directly followed by another brigade Cortadores – now with apparently beef on the skewer. Since the spear has already passed through half the restaurant, the supposedly grilled outer parts have landed on the other plates, because of the production, the meat is not really cooked to the middle. Consequently, one of the bloody meat juice drops directly onto the plate when cutting. From here I didn't take any photos because the plate now looked like a renal shell from the surgery area – was there a mistake in retrospect? Did I mention that any use of spices seems to have been made here? If it had been merciful, the meat would have had a taste of its own. Only the texture made me suspect that it was a piece of hip. On the table there were two salt and pepper shakers, which were already seen on the outdated carnivals from the 80s. But I kept the distance from this, because I can not demand any taste for this dust-grain-sized, green pepper powder. I will shorten the other impressions in a stakkato style. Next meat skewer again something from the hip area/tafelspitz , plus the finest broccoli, cooked potato corners unfortunately without salt or almost raw paprika lid etc.... In between the well-known spark picks from the sugar hat – in the third pass even with forced-polonaise, which is not very defenceful guests. After two further passages of meat, where I only read the amount of a cräcker, the evening had been tasted and sounded for me. On the way to the frustration, I could enjoy a quick look at the already semi-finished dessert buffet – Tiramisu, dairy with Kakau and a Panna Cotta with strawberry sauce on top. There were other desserts, but because of their condition they would only have been identified by a trained pathologist. I don't know if in Brazil these dessert variations are also crippled I am out – in the truest sense of the word! A nicotine syringe later I order two double espressi with Sambuca for me and my also so enthusiastic female, and together we marvel at the tireless neighboring tables, which are constantly getting the plates full. To our luck, the Brazilian racing mouse is just as fast at the cashier so that we can quickly get on the way home. Let's get to my final bill. Ambiance: For Bodega Style – art palms and for the tender Badenixen I want to be fair 3 points The service: They were quick – no question. But that seemed more like a pressure refueling. 1Point Food: I can't remember ever leaving a restaurant so unsatisfied. Wrong temperature, wrong cooking point, taste and unideal. Only the ingredients were not spoiled and for that there are 2 points of cleanliness in my mind: before 3 points, by the smelting action at the table were all table utensils incl. the guests fully tacked 1 point makes summing 2 points PLV: 89,50€ 2 persons for 2 rodizio, 2 wheat, 2 espressi, 1 Alsterwasser and 2 Sambuca 1 point total score: 1.5 points. If you want to make a moderately full-blown ballermann and take off on slightly dressed Re animation ladies, you are right here. I bite myself in the proverbial in the A... when I went on the return trip, what you could have eaten for 45€. e.g. in D ́Aquila... My assessment is always related to the restaurant category and my individual assessment of food quality. Overall impression: 1 – certainly not again 1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – necessarily back to kitchen trip

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prolog: After a few weeks lead time and various dates, changes and final fixation should be so that we have reserved a table with 12 people at 20:00 in the Pantanal rodizio in Leverkusen opladen on Saturday. Why only Saturdays? na, there are the samba show included. rio we're coming! Because there was enough time to prepare, I've already done some research. there is a striking homepage with oversized images of juicy meat, which are even praised with a quality guarantee. The owner carries out two restorations. Stängel seat in Carn and the second in lever eyes. in the category “Galerie” you can not miss a variety of kickers from the 1st FC and where there is a lot of food, our Calli pure Callmund heavyweight, former manager of Bacherlekusen and author of “Ae kalorie rarely comes alone”. “Of course, food will be enough,” I thought. the meaning of the name rodizio was also explained: “the rotating” of completeness, which I still concealed Pantanal: “Sumpfland”. I wouldn't have guessed the best bark farms in the hull, but I've never been to Brazil. the Pantanal is located directly in the downtown of opladen and has no in-house parking. so that the autokonvoi was previously strategically divided so that everyone can look for a place in the adjacent areas. the two parks I'm driving to close at 22:00! Therefore, better avoid the front area is equipped with small bumpers and already at home a handful of splintering smokers, which overfills the uncovered, already overswelling ashtrays. through a double room with 2m2 space you enter the gas space. A traffic light for block handling would be helpful – but there is not. Inside are coarsely braided walls, open clinker arches and artificial palms to simulate a South American bodega style. in the individual corners of the inner area are the seats in different wooden seats, in between there are two buffet islands, one with salad and appetizer and a smaller one for the desserts. bodega style after a close greeting from the waiter, he shows us about the direction on our 12 table and disappears in the after-turn back into the kitchen area. we haven't pulled out yet, but he's already back: "Where is Cheffin?" “But in the parking lot?!” is my amazed answer. “If you don’t have 12 people, I need to use them elsewhere,” it says and disappears. I think “Smooth, brown – we only have 10min in mind!” and take care of the finale of the wardrobe. Milliseconds later he is back there “Trinke wants?” without ever being able to look into the map, I ask for pure speculation after a non-alcoholic pilgrim. “Nix, only muesli and wheat” “Ok, then wheat” and washed away again after he interrogated the other orders at the same time. at the same time with our care comes our beer. the interviews on the drinks of the new arrivals take place in the same way. “And eat?” “Rodizio*” comes more than a bit. *rodizio: For a flat rate of 29.50€ per person, the Kortadores come to the table with their different meat spokes by the table and cut the table discs with their kitchen blocks. between there are always services from the kitchen with various supplements. “OK, all Rodizio” bongt gastone, collects the designed feed cards and evaporates ship-screw-like again towards tresen. hmm, I would like to take another look into the map – but then not. so I turn to the “Great from the Kitchen” that was on the table before our arrival. the Brazilian three-layer consists of a neutral crimp butter, which can probably not make meggle better, a shrimp with the consistency of a Dutch flea and a very acceptable, mild-sharp salsa. with a 5 slices of conventional rod-white bread. Greeting from the kitchen the amount on the photo is for 4 people! and should be sufficient in the evening as it is not sown again. We have to say that we have not asked for it for the above reasons. Fast gonzales is back with the second batch of drinks and shows that we can stop at the appetizer buffet. we eat: about half of the buffet consists of raw food, can contents, various salad dressings and on the other side of various dough tubs. because no sign gave the notification of what the envelopes are in themselves, I packed an exponat on the plate in a short time. accompanied by a bell pepper and a spoon made self-made! gurkensalat. diw. teig-exponieren die frithulls once contain kartoffels, chicken and various pasty contents. they tasted quite acceptable, but due to their previous stay in the cooling they had not even arrived at room temperature. so on to a tasty – also cold and more burning than sworn. completely without spice or salt. Nee, don't go. continue with the cucumber salad – oh, I know where the salt has remained! the rest remained indispensable on the plate. looked like my table neighbors. Hopefully it can rip the Rodizo out. Shortly after that, in my right ear, it sounds a voice: “Bohnen will?” when I turn to this side, I will be placed on the left hand a crotch-black braid. “Ah, yes, thank you” the Speedies sister also works here!? the spießmann comes from the other side of the table and already sniffs the first grooved variations on the plate of my table neighbors. el contadores pork and an art chorizo but with very good taste. “Oh, you missed an operation again,” but now eat quickly before the plate is completely excavated to me. the swarm was delicious, which so went, the beans were completely tasteless and without salt I knew where it was left and the rice was grainy and more greedy than cooked. wow – somehow it pulls like a red thread. after only 20min, the music box will be completely opened and there appear two Copa cabana hupfdolls incl. one percussion dancer to bellini “Samba do Brasil”. the first of them were the hips around the Brazilian lifestyle to show the Vikings tasty. after about 5min, the haunt was over again and the trio disappeared into the back feelings of recovery. directly followed by other brigade cortadors – now with seemingly naked meat on the spits. because the spear has already crossed half the restaurant, the allegedly grilled outer parts have landed on the other plates because the meat is not really boiled in the middle. Consequently, one of the bloody meat juice falls directly on the dish when cutting. from here I did not take photos anymore because the plate now looked like a renal plate from the op area – was it a mistake in retrospective? had I already mentioned that any use of pure is apparently pure? if it had been merciful, the meat would have had a special taste. Only the texture suspected me that it was a piece. on the table were two salt and pepper shakers, which were already seen on the outdated autorastic sites from the 1980s. I kept the distance from him because I can't demand this dust-infused gray powder. I'll shorten the other impressions as Stakkato. next meat skewer again something from the hip area / table top, plus gedünster brokkoli, boiled potato corners unfortunately without salt or almost raw paprika lid etc. etc. between the well-known grapes from the sugar hat – in the third pass also with forced polonaise, the not very defending guests. rio funkenmariechen after two further passages of the meat, and I could only cut off the amount of a cracker for me the evening tasted and went silently. I was able to enjoy a quick look at the half-hearted dessert buffet – Tiramisu, dairy with Kakau and a Panna-Citta with strawberry sauce top. there were other desserts, but due to their results, they had only been identified by a trained pathologist. I don't know if these dessert variations also break out in Brazil – in the truest sense of the word! a nicotine spray later I order two more double espressoes with Sambuca for me and also my so enthusiastic weeping and together we wonder at the tireless afterbartic that holds the plate full. to our happiness, the Brazilian Renmaus is as fast as we can get home. We're coming to my final bill now. ambiente: for bodega style – art palms and for the zappelnde badenixen I want to be fair 3 points service: fast they were – no question. but that had more the appearance of a pressure tank. 1 point that eats: I cannot remember ever leaving a restaurant so unsatisfactory. false temperature, false yarn, taste and unideal. only the ingredients were not spoiled and for this there are 2 points cleanliness with me extremely good: before 3 points, due to the swirl effect on the table were after eating all table utensils incl. the guests fully tied 1 point summarize 2 points plv: 89,50€ 2 persons for 2 rodizio, 2 wheat, 2 espresso, 1 aster water and 2 Sambuca 1 point in total: 1.5 points. who will scoop for ballermann moderate and get on simply dressed re animation ladies is here. I bite myself into the proverb in the A. when I went back to the return, which one would have eaten for 45€. e.g. in the D ́Aquila. My assessment is always in relation to the restaurant category and my individual assessment of food quality. Overall impression: 1 – certainly not again 1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again after a kitchen trip

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