Mio 3 - Piatti

"Yes earlier, in Wuppertal the Duke Street after the Wall was the second best shopping street. But at some point the killer came online shopping. Shop for shop, business made tight. The online shopping Sensenmann erased the stationary trade piece by piece. The first episode, unsightly spaces, but not very long. Piece by piece took the system gastronomy shop for shop in fitting. Today, on an estimated good 400 meters on the Herzogstraße, an operation is on the other, some almost directly next to each other. L 'Osteria, Franziskaner (in preparation), Food Brother, Sausalitos, Hans im Glück, Bar Celona, Donatella and beyond the system Gastronomy the Mio3 and the Scoozi. Isn't Vapiano missing? Right, it's not on this street, but 100 meters further where other systems of gastronomics have settled. Now the system of gastronomy from Turkey and South East Asia has been added for a short time. In the meantime, the gastronomy system in Germany has a market share between 35% and 40% of the total volume of gastro. Trends are increasing. In the country of Boris Johnson and the Queen it's already good 70%. One must admit, however, that the quality of the products served in Germany has improved significantly. The better system of gastronomy is increasingly used by the Convenience heater and sometimes serves freshly prepared food. In the midst of the gastro chains listed above, however, two owners of managed plants are very successful. The Mio3 and the Scoozi. Before I come to the Mio3, an amusing experience in one of the Gastro shops. Hasimausi had made me shopping on a Saturday. After a good 1.5 hours, I was rested, hungry and thirsty. From then on, one of these system companies went. On the table a frame with felt 5 or more cards. A breakfast card, a cocktail card, a Happy Hour card, a beverage card and a map for Pizza Pasta Co. The cards were bordered and supported by a plastic bottle of mayonnaise and a plastic bottle of ketchup. The ambience of an open eye is so happy. It appeared a fair serving Maid, of the type student of communication science, first semester, i.e. a student remedy. It developed the following scene. Let's just call the maiden Laura: Laura: Hello, do you want to drink? I: I thought I had the answer, Nö, we just wanted to rest here and warm up something, but don't drink. But as Hasimausi does not like such flappy sayings, my answer is: yes, please a wheat and what else do you have for beer? Laura: Pils and Kölsch . I: Which Kölsch Laura: Mh, uh, early Kölsch, or nee, we now have another Kölsch, I have forgotten Scheisse's name. Laura escaped to watch and stayed away for 5 minutes. Suddenly she appeared again, cheerful and careless. Laura: But we're back in the morning, only in the meantime we had different things. I: Okay then another crumb It took and lasted. A 0.2 ltr. carrot does not last long, and the 0.5 ltr. Dropping bottle of wheat into the flower vase is also done quickly, especially when the shop is only 50% occupied. After 10 to 15 minutes, another Maid serving steered our table. type student of social education, above the 10th semester. Dressed in the Eco Gewand. Let's call them Lena. She placed a crumb on the table with her skinny face, but without a wheat and disappeared. Let's say it's a first success in terms of beverage supply. But oh wonder, a few minutes later, she brought the vase full of wheat for Hasimausi and placed the wheat exactly next to my now emptied 0.2 ltr. Kölschglas. A practiced gastro eye would have recognized the empty crumb glass and asked for the next crumb. But there is no eye for a future social pedagogue. She turns, I called her after, useless. No eye for empty glasses and obviously also hearing ignorance. Conclusion We paid and went because in the vicinity of the other tables we also heard the one or other complaint. Laura and Lena ran uncoordinatedly through the area. The system of this system of gastronomy has to be further strengthened. Let's get to Mio3. Here I've been hit with a GG colleague four years ago, the then review can be read here. At that time my assessment was a torn. But the world has now turned and changed. For about 2 years, we have been visiting the Mio3 almost regularly, always Saturdays for sightseeing or after shopping, on a beer (or 2,3) a wine, a salad, fresh pasta or even a burger. Many things have changed positively. The kitchen is open and visible, here everything is freshly prepared in front of the guests' eyes. The owner family from Greece offers a handcrafted Italian cuisine, thanks to the heavens no meat mountains of the GR cuisine. A light Mediterranean cuisine without singing any culinary promises. In the service, the junior and another waiter and two forces behind the counter and in the kitchen work. The two guys are always present obviously a 14-hour day. They spend the rest of the time recognizable in the Mucki Bude. You have the eyes on empty glasses, fulfill without the guest's special wishes and wishes. As I said, the food is not a revelation, but a decent performance. The ambience has style and flair. Here we don't pick up in the evening to eat something in peace. Here is life in the Bude, also on the beautiful beer garden terrace. Large permanently installed parasols, equipped with light, radiators and loudspeakers, from which discreet Trendy Music can be heard. In addition powerful old trees and in large tone vessels palms and other plants from southern Europe. On Saturday afternoon we often feel comfortable here, our favorites are the flame cakes. Conclusion: To breakfast, to the cottage, to chat with friends, to eat some small liquor, in a pleasant atmosphere, the Mio3 is suitable. However, if I introduce myself to Laura and Lena, the senior boss responsible here (and the Junior Timo Konstantinos anyway) Laura and Lena would be released into the gastronomy system after 3 hours of incorporation."