"Mesopotamia is located on a road and parking is possible on the marked areas along the road. The entrance is flattering and passing or driving look directly into the restaurant. I have therefore put restaurant in quotation marks, because it is not comparable to any restaurant usual here or its furnishings. Also to write from living room atmosphere is next. When the room was equipped, no value was placed on cosiness or rather on an ambience furnished with love. Six tables with intarsia patterns and a glass plate cover are placed around the walls. For this purpose, basket chairs with grounded and stained seat cushion on it. Otherwise everything was clean, the color beige gives in everything the tone. Two birch trunks of height and several horizontal thinner in between, a few Obi racks for the simplest glasses and already the counter is finished. The cutlery will not be changed later for the different gears. The question of Chamun is so formulated that, contrary to my other habit, I take back the cutlery from the empty plate. The napkins, of course made of paper, are so thin that I can see through. The welcome by the boss is very friendly. We can choose our 2 table reserved almost two weeks ago. The menu with oriental (Lebanese) dishes comes quickly. Some different menus are offered. Always there is an appetite charmer with various inlaid Arabic delicacies and fladen bread. As dessert, there are different specialties for each menu Baklawa, Datteln or after season. Only the main court varies. I take the Mesopotamic special plate (14 Euro 2 Euro for another meat variety) that is very lush and filled with many different specialties. Thus, cigarella filled with buffalo mozarella, ocrazil, zucchini, paprika, Zaziki, Auberginenmus, chickpeas and -mus, wine leaf with rice mint filling, Lebanese herb salad with pineapple and mayonnaise, green beans, couscous and two pieces of poultry meat, are made on it. I regretted the offer for another two euro and beef, and also to get boiled dead. The dish has tasted well due to its variety, was appropriately seasoned, not too fad and not too sharp, the individual dishes on the plate matched together. The ratio of warm and cold was also very pleasant and overall round. The appetizer for two people comes on a plate and consists only of black olives, olive salad, red sharp pepper cream and to neutralize two buffalo cheese balls and baby eggplants. From each ingredient is approx. 1 tablespoons fully dressed and the serving is for two people. In addition, in a basket comes thin flat bread. The dessert also comes on a plate and is nothing more than the Baklawa, 1 Sesamekeks, 1 Dattel and 1 half miniature fig. We drank a bottle of Lebanese red wine (20 euros), a very dry, fruity and low-priced wine that matched the food. Overall, the stay there took three hours. For the commandment, where I think of the appetizer at which there is not much to do and above all the long waiting time for the dessert (where there was not much to prepare and dress again) too long. It is cooked in the adjacent kitchen room, either with poor/fine hood or closed windows. Our clothes including jackets smelled like standing in the kitchen. Positively we noticed the joy of information about every food and wine. After every walk and every table, Chamun enquired what tasted best. The host has served himself, occasionally he disappeared in the kitchen and helped the cook. No bill, not even a grease note when paying as proof. For this, a liquid pomegranate and liquid in the schnapps glass with rose water."
