Burger Bulls - Menu

Restaurant Dubrovnik

➤ Kupfergasse 5, 66111 Saarbrucken, Saarland, Germany, Saarbrücken

Grill • Fleisch • Kroatisch • Europäisch

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"so we did not know the dubrownik, our house croats, so far; We were often too hospitable here and have always been something between satisfied and very satisfied. this has proved over the years also several positive reports of me, which apparently disappeared along with photos in the GG data folder, for which reasons too. today, however, was rather a raven-black day, especially for us as guests, because in addition to the inferior benefits of kitchen and service came even more powerful baular from the road; overall it would have been better if my shatz had bred his handy and canceled our visit today. we would have known what would still come.... with the kind greeting first by the waiter and later also by the chef georgi it actually worked as always, with the placement and the handing over of day card, normal card and wine card as well. my schatz as fwd ordered a large apple juice choir (0,4l eur 4,50 . since our last visit it was already a bit ago, so I had to ask what was white beer to have. when I found out that it was a certain original, I waved and ordered instead a large pils (0,4l eur 4,00 . I would rather have asked for the order, because I got the bitburger so unloved from me; I was afraid I had to get drunk from the rain. what would I not have given for a freshly tapped carlovacko or an ozujsko pivo ! as wee to eat I ordered a glass grasevina kutzjevo (0,2l eur 7.00 ; this fine wee was, together with the self-made fiercely sharp Ajvar, really the only pleasing thing that was here today. my wife ordered himself one of the three day dishes, namely the fish of today, in the fall stone-butt, in tomatensoße and with pommes frites; In addition, there should have been a day soup for them. instead she got a small salad plate. I had ordered as an appetizer the white bohnensuppe dalmatinischer art with smoked speck cubes for eur 5,00 and as a main dish the Potpourri cellar with roastbeef, bark liver, pljeskavica and two cevapcici ; as a supplement there are beside chopped rohebel and djuvet screams optional croites, pomm I ordered as a supplement bratkartoffeln and an additional example cevapcici, which increased the price of the teller from eur 18,00 to eur 19,50. at the same time with the salate for my wife came for me a non-ordered salad plate with vegetable salad, möhrenstiften and herbalate. But what did not come at all was my Dalmatian poppy soup, because instead, chef georgi was suddenly standing with us at the table with our two main dishes. Normally the king of animals would have now quietly carved, his main dish sent back to the kitchen and asked for the first time to serve the suppe ordered. I also don't know what I was riding, because in such cases I am otherwise quite determining and direct, even though as already mentioned everything in quiet ton. today, I kind of pretended that everything was none of my business and close to my teller. that something was not in order, but must have already noticed georgi; he then read only rarely to see us. the foods are only briefly described here, more they were not worth: the meat content of my teller was not as otherwise only a bit dry but extraordinarily dry. this was true for the two discs rumpsteak, the two tranchen leber and the three cevapcici. only the klops pljeskavica reads in about how juicy the parts should have been. ach yes; almost I would have forgotten to mention: instead of the ordered bratkartoffeln I had not ordered pommes frites on the teller. I have given ajvar to the kitchen end, and so it was a bit edible; that it tasted, I cannot claim. that it is possible to get stone-butt dry I would not have thought; that it is that the dubrownik kitchen with the stone-butt of my wife delivered the besieging proof, and it has explained to me that I must visit this locally without them in the future; for them the dubrownik would have died. well, my croate is at least for months, but also not for months; of course, this is also reflected in the entire impression that has been experienced today; fairly, however, I still give two and a half stars; I cannot give as much for eating or for the service this time. Conclusion: whether the second croate here at the place that ivica will become our new gastroe or whether I will give the dubrownik a chance again at some point? I can't say it today. a sljivovica!"

Gästehaus Klaus Erfort

➤ Mainzer Straße 95, 66121, Saarbrücken, Germany

Eiscreme • Europäisch • Vegetarier • Französisch

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"Other times, other circumstances. The time after the Corona-Lockdown allows guests to go back to eat and obviously there is a great need, especially in the fine dining area, to get some rest here. On the other hand, depending on the federal state, the restaurants are subject to conditions that often make economic operation difficult. Distance rules were not the first problem in many houses, because even before tables were very generous. Masking, disinfection and data collection are things that can be done relatively quickly and easily. More difficult, however, are the limited opening times. Thus, at the time of our visit in Saarland, restaurants must close at no later than 10:00 and the guests must then leave the house. However, with multi-course menus, times of three, four or more hours are often nothing unusual. Klaus Erfort has decided to completely reduce his program during this time and so, when we arrive with him, he offers only one five-course menu at two main courses to choose from. However, at the opening hours he has changed nothing. In the evening you will continue to open at 7 p.m. Thus, de facto 3 hours remain for this programme. Meanwhile, the opening hours are further relaxed and the offer is more extensive. However, it would have been nice if the special rules on the website had been communicated accordingly. There, however, we still found the menu from better times with a large menu and à la carte selection. Also a wine card that can be viewed on site as well as on an iPad is not available online. This would certainly be helpful for one or the other, especially for those who want to avoid unnecessary contact. The fact that a bottle of disinfectant is present on the table now in addition to the flower arrangement is perhaps one of the accompanying phenomena of this time, but does not really bother. Since there is not much choice to meet, the Apéros are also starting quickly. As always, they include a Gillardeau oyster, today with sesame oil in gelled form on the ground with espuma of green apple. This is an interesting and exciting variant, especially through sesame oil. Gillardeau Auster, Sesamöl, Applespuma Not only visually captivating, but also tastefully impressively the super fresh variation of a cucumber salad, which especially knows how to inspire in the form of a sphere. Among the classics of the house at the Apéros are the flame cake with blood sausage, which comes pleasantly spicy and the gooseberry cube in a crispy sandwich with cherry gel. Flamecake with blood sausage gooseberry with cherry Beautiful also the herbal macaron with salmon statue. Everything very classic, mostly known, but also very precise work. Herb macaraon with salmon As Amuse Bouche the kitchen sends a millefeuille of gooseberry, avocado and shrimp. A Vinaigrette of Red Bete and Coriander is cast. The avocado is relatively firm here, making it more for texture than for taste. Otherwise, the combination of foie grass and shrimp works very well and the aromatic vinaigrette supports the varied dish very well. Millefeuille of gooseberry, avocado and shrimp bread and salt butter are of usual good quality. Bread Salt Butter The actual menu starts with a thinly sliced Langoustine, marinated with lime, as well as a croustillant from the crust animal, baked in catalyst, which naturally offers a beautiful temperature and texture contrast. The connecting, creamy element is the crème fraîche with caviar. This is a beautiful classic taste in perfect design. Crude marinated Langostino with Imperial-Caviar and Langoustine Croustillant Just as classical and seasonally adjusted, it continues with Bretonian lobster with Morchels, peas and asparagus. I would have liked the Morchel cream a little less liquid and a little more intensely, but it is courageously salted. The peas, my favorite vegetables, are super fresh and presumably the best one can get right now. In any case, the whole court is once again characterized by great harmony. Bretonian lobster with peas, asparagus and glazed spring mochels Insignia of the high kitchen, especially in the three-star area, is necessarily also the stone butter. This time Klaus Erfort puts him in a Mediterranean context with chorizosud and Grilltomate. As a texture element there is a small riceball. The brew is very intense in solo, but on the plate relatively mild. This too is all very harmonious, but also a little exciting. medallion of stone butter with aromatic chorizo-sud and baked rice balls At the main courses we choose both variants. My husband gets a piece on the spot grilled US Roastbeef with whistlers and artichokes. Very good the intense, slightly sharp BBQ-Jus, which remains very concentrated on the palate. U.S. Prime Roastbeef from charcoal grill with BBQ jus and serrated artichokes For me there are ridges with perfect silky celery puree. Under the cassis hood there are finely cut nickers. The Purple Curry Sauce is also excellent. In total a very good, though, especially at this level, quite conventional gear. Rehrücken mit Purple Curry Jus, Celeriepüree und Pfifferlingen The dessert comes with a cream of buckwheat with strawberry, rhubarb in consistency, among other things as a ball and sour beet oil. This reflects very beautifully the season and is very well crafted. Délice from buckwheat with local rhubarb, strawberries and sour beet When the Petits Fours, which are always excellent, have just passed two hours. With the espresso we stretch the time to just under 2 1⁄4 hours. Chocolates Cannelés Opéraschnitte Cinnamon Chick Praline with Mango and Maracuja Macarons with Hibiscus raspberry and banana, chocolate coconut I actually feel quite stressed all evening by the very sporty timing. My husband doesn't feel that way. But it's something that alienates me, especially since it's more than half an hour until the official closing time, and I don't quite understand why you've been cut through the evening. Just like I don't understand why you don't open at least half an hour or even an hour earlier to make the evening more relaxed. There was not much to put out at dinner. We haven't been to Klaus Erfort for a few years. But he remains very faithful to his line of the very classical foundation. This may sometimes seem a little low-voltage, but is consistently harmonious and handcrafted perfectly. But if, as we do, we have just about 500 euros on the bill this evening, which could have been higher and above all the very fairly calculated wine card and recommendation by the friendly service, then you want to spend at least a really relaxed evening. This was barely possible today, as the gangs were beaten. So remains a somewhat peculiar three-star experience that I have not experienced in this form. And I hope very much at times when, everywhere in the country, there is enough time to enjoy the special one again. Report as always on my blog: http: tischnotizen.de gaestehaus-klaus-erfort-saarbruecken-3"

Gasthaus Zahm

➤ Saarstraße 6, 66111, Saarbrücken, Germany

Bier • Huhn • Deutsch • Französisch

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"I'm not keen on negative reviews, as everyone is entitled to an off night, bit the experience was pretty shoddy. Was a busy Saturday night in Saarbrucken, World Cup quarter finals playing everywhere... and we were a party of 7 that hadn't booked anywhere on...an overnight stop over. We checked with the restaurant if they could take us, they said yes and led us to the table. Staff were pleasant and helpful. This was about 8pm. We ordered drinks, food, one of which was a mixed platter of cold meats as an entrée. The mixed platter arrived an hour later. An hour. For sliced cold meat. The waitress was apologetic and as we were in no rush (at that point), we just ordered more drinks. The platter was pretty average, but then we'd just come from Italy where Antipasti, Salami and Cheese is infinitely better. By 10pm there was no sign of the mains. We asked when the dinner might come and the waitress said she would check. When she came back, the response was that they couldn't tell when they would be ready, but not soon... and that was it. This is 10pm. Two hours after coming in and being told they could accommodate us. The outside tables of the restaurant were busy, the large inside pretty empty. We chose to pay (a lot, because it's pretty expensive) for what we'd consumed, and left. Shame the staff in the restaurant kitchen didn't care as much about their customers as the waitress did, but even so... a shoddy service, elevated prices that simply benefits from its location in central Saarbrucken. There are better alternatives all around the centre, some of them much better value too. I'm sure they have better days... But if you want to get a reliable, quality service at a good price... Maybe don't choose a Saturday night at Gaathaus Zahm."

Steakhouse Gusto

➤ Saarstrasse 11 66111 Saarbrücken, Germany

Steak • Pasta • Grill • Lässig

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"Best steak ever! Super delicate, fried to the point. Even the vegetables and the self-made herbal butter are just delicious. Very friendly service and interesting ambience. A little more space would be advantageous. This will be my favorite restaurant in Steak!"

Viva Zapata

➤ Mainzerstr. 8 66111 Saarbrücken, Germany

Tee • Wein • Tapas • Lässig

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"it was all good, however, it was just too loud, we were too two u had problems to understand each other, the service was very friendly... it was a bit tight but still ok u because of the high rise in visitors that had taken a little longer but still... ok...all recommended however, the prices are already high for the drinks."