Il Mulino - Piatti

"my lunch time went a little longer so that the recommended return visit to il grappino, the family restaurant of la grappa at the closing time there failed. a bit disgusting, since hungry I had froze around the various Christmas buds on the wartwiger road and had already landed almost in the pfefferkorn on a steak when the il mulino came to me in a side street in the view and again in the senses. after I had the quite steep steps to the restaurant located in the souterrain, but at least with floor depth glazing at least in the front area still quite bright restaurant as well as if accidentally brought behind me, I entered. instantly it was quiet, only three men at the table, playing skat. ach no, but that's how it was, because the big dark red floor tiles and the many rustic, natural oak wood including the coarse ceiling beams and boal, suggest that the spatiality earlier rather of the Rhenish/Westphalian I'm always insecure in eating because of the Mediterranean hospitality. was clean in the gas room everything, the sanitary facilities were not visited. on the bare wooden tables there were fabric napkins, salt mills and olive oil bottles with pourers. also some abstract art on the whited walls and the large plaque with some offered fell from the series. my prejudice to keep this close to the shopping mile rather simple cost, but was fed by a public that consisted of a few couples after shopping, but more still of groups of young people before Christmas market. the service was managed by the two owners and another man, as it turned out later. unambiguously real italian, as the attitude advised, but actually already the distanced courtesy, far from the disgusting cheerfulness italized service personnel from the infinite wide between tanger and everyday. fortunately, a beautiful eckish was released, which I was allowed to take. in which he was allowed to do, because later a large plaque had to be put together and covered in this area. but if you eat at 15:00 a.m., you have to expect preparation for the evening business. because the raumrei was not only explained, but it was also apologised politely for it, just as for a course that was served a little different than announced, which I admittedly monked, but which tasted very good to me. for this a espresso on the house was not a question. was it because of the rusty sales outlook or my honest interest in eating and crying? At any rate, the others were more accessible and fulfilled their duties professionally and well in view of the many tasks. Satisfaction and further wish were asked to do, forget nothing, extras fulfilled, to which weeping could be given out. I was satisfied and when I went there was a little chat, with a little side-hieb on rino fratessi. but the series to be able to browse in rest in the card, I chose from the small things described with spizzico even before the antipasti something salami at 3,9€. a well-dried example that brought a certain hardness, as I like. also a little pfeffer, fine, fine. I had asked for parmiggiano, who came slightly crunchy, maybe matured 24 months. accompanied by slightly well-targeted balsamico, green olive, inlaid tomate and peperoni a larger coperto 6€ . very nice. the only manko was the local debt waiting period that was still well visited at the beginning. how good that a surprisingly crispy ciabatta has been given before. the olive oil staggered through a pleasant bitter note and a picnic finish. and finally no crimp-shaped mörtelsurrogate, but a yoghurt with radishes fresh, spicy, acidic. compliment, I would not have expected. after some time came also the very balanced, not too fruity Sardinian cannonau of argiolas, one of the few red I like. But €7.9 for 0.2l is indiscusable, but: hey, is weekend and, to try again juliane whoding, I was satisfied with me. After I had put the laminated lunch card on the side, I worked in the most detail through the one for my taste somewhat too extensive map. Finally, I decided to borrow from the table as a primo for fusilloni with salsiccia and bor, 12.5€. followed by a saltimbocca for 20€, but without the accompanying white wine sauce, meat juice is complete. I also asked for a nice grill. I have invested even 8,6€ for a glass of Sicilian cuvée from grillo and inzolia pietra di luna and was surprised by a clear, mineral wine that showed new nuances with every swallow. the noodles were served when I just mutilated the last one. But I had really left me a lot of time, so no accusation to the kitchen. the service might have been a tick more attentive. the pasta was completely successful. Fusilloni as the name on oni already says, it was a great execution of fusilli, the popular spiral noodle. due to their size or the art of the chef were the exemplare al dente, still almost cuore, even not always a self-runner at this nudelart. the spiral is of course perfect to absorb as much of the fruity, intense, picantly spiced tomato sauce, which was nicely sprinkled with the non-scrubbing salsicciabrät, sweated onions and garlic slices, crumbs and black olive pieces. delicious and great with the cannonau. However, I had expected a completely different, classical dish, pasta e fagioli, so rather dry . consistently the bors still listed on the table were in the court then misdisplay. a demand led only to a printable, little credible the cook has forgotten? but then also to apologize and just a coffee on the house. That was good, but it's better. the main court also tasted me. saltimbocca shallow, juicy calf, more powerful, not too salty and sufficient salty the amount is tasteful. In addition, as desired, colorful vegetables, with bite but not hard, as well as nice browned, soft potato halves in the dish. impeccable. a positive surprise for the conclusion. but the desired vin santo was present and even well cooled. he had a rest of fresh, was careful not to put a depot in the glass, gifted and served with plenty of cantuccini to tap. 7,5€ is certainly not a bargain, but this is quite true. overall an appealing performance so that I recommend the il mulino not only because of the continuous kitchen and the central location."