Waldstuben - Piatti

Kavala Grill

➤ Handstraße 144, 51469, Bergisch Gladbach, Germany

Piatti • Cafés • Grill • Fast Food • Griechisch

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"Sunday nights, like at 9:40. Since our favorite grill had already been used, I drove to the Kavalla Grill. Because I “used” urgently still a gyro. My first correct meal this day. As if I arrived there, I could see how the salads were already cleared away. A look at the door told me, but there's still something until 10:00. So in and Gyros with Pommes and Tzatziki ordered. A few minutes I could take my food, for 6 euros. Then from home, fortunately it's not far. Eating out, looking delicious. And the portion was really more than generous. Let me say that I would find it more practical if the food was packed in the folding disposable boxes. Instead, round plastic die shells and aluminum foil are used here. Cleaner is definitely the method with boxes, especially if you don't eat directly at the table or want to eat. Tastefully there was nothing to criticize, maybe a tick more spice. The meat could have been a bit warmer, probably the spit in the evening, if you don't expect to be charged with customers, will only be operated at the lowest warming level, no idea. Anyway, I've become more than tired and I haven't even done anything yet. On site it tastes better, on proper dishes and with cutlery, but unfortunately there are only standing tables."

La Posada

➤ Paffrather Str. 98, 51465 Bergisch Gladbach, Germany

Piatti • Pizza • Steak • Fleisch • Steakhaus

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"Gutes Steakhaus uns leckere Steaks in Bergisch Gladbach. Wir haben das Chateaubriand Filet für 2 Personen bestellt und es war total lecker. Sie haben es auch so englisch gebraten wie wir es uns gewünscht haben- top. Der Service ist aufmerksam. Der Nachtisch war auch lecker. Pommes,Salat und Folienkartoffel normal. Könnte besser angerichtet werden, sodass das Auge auch mit ißt. Das Ambiente des Restaurants ist etwas in die Jahre gekommen. Wein in Flaschen gibt es ab 36€ aufwärts. Die Weine empfand ich für die Qualität etwas überteuert. Das Fleisch war jedoch super. Pfeffer in großer Mühle und zum Digestif gab es leckeren Portwein. Sehr freundlicher Service. Man kann einen schönen Abend im La Posada verbringen..."

Zur Quelle Der Stunde

➤ Herrenstrunden 31, 51465 Bergisch Gladbach, Germany

Piatti • Tee • Buffet • Deutsch • Hamburger

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"Update from 5.2.2017 Today you were there at 2 a.m. when the kitchen was closed right now. Nothing warm more, except: I could offer you another goulash soup, tell me or coffee cake. I took another coffee, then it went out of the restaurant. Never read the name Herrenstrunden, let alone this place until you came to B. Gladbach on the L289 of Dürscheid to take something to us. And since the name could not sound bad, parking was given next to the restaurant, there was simply a Sunday rest. In beautiful weather, when I was accompanied there, you took a place in the beer garden and immediately a nice friendly service rushed to us on the table. Matching the afternoon coffee on Sunday there were my favorite cheese cream cake, which was very delicious. On the way to the toilet I went briefly through the restaurant, which made a very clean impression, as well as the toilet itself. For 2x coffee and cake the owner changed around the 12 13, €. On a map you can also read, from 6 people you can also find an original Alpine coffee table. Conclusion: A very nice restaurant with beer garden, very friendly staff, there I can only give all 5."

Meating Point

➤ Saaler Str. 86, 51429 Bergisch Gladbach, North Rhine-Westphalia, Germany

Piatti • Steak • Fleisch • Steakhaus • Amerikanisch

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"When I first visited the restaurant, I enjoyed it. A friend had taken me in the evening. Today it goes with my enthusiasts towards Bensberg. I am curious how it sounds to us today or to my wife. It is a relatively hot day and hopefully it is a bit shady or pleasantly warm or cool on site after the bus ride. At any rate, a staff member assured me that both the beer garden and the restaurant are comfortable on heat. Ambience When we entered the house we were kindly greeted and got a table in the house as well as a place outdoors shown. Because it was quite pleasant under the sun plan, we stayed outside. It was a good choice – with only three small “dividing”: The car traffic from the road was relatively good to hear (but not to see and smell, because a hedge protected from it, some insects visited us (but also flew on again after a short time and the light was colored relatively red by the roof foil (this is especially to note the photos). But overall we really liked to be in this place or Table on the air. Cleanliness Everything was well maintained. Of course, the sanitary facilities were only accommodated inside the restaurant. As a result, we were able to look at the entire interior (just cozy; because it went through the entire restaurant and from there to the basement via stairs to get to the toilets. Everything was tidy and clean here – but without special equipment. Service The waiter was extremely friendly and positive communicative. For example, he brought the raw meat to us and explained the individual pieces in the offer. He made suggestions for our menu and advised us on the supplements. In doing so, he asked our preferences and urged nothing; on the contrary. He said we could reorder something at any time and rather not order too much. Again and again he looked over, inquired about our satisfaction and further wishes. The map(s) The standard feeds were listed on a clamping board. Additional offers were presented orally. The tasting food mix plate 600g (62.50 € Today three meat parts were provided. A piece of “Skirt-Fleisch” was there. It is also known as crown meat. It belongs in the broadest sense to the interiors. It looks coarse-fiber, relatively grow and dry. But as steak correctly fried also juicy and kernel in taste. The next piece was called "Teres Major". In Germany it is called flat or false fillet or butcher piece. It comes from the shoulder and is also processed as a steak. The third meat came “Hanging Tender” on the plate. There are also some other names like onglet or renal pegs with us. As Gargrad we chose “medium”. For this we chose as supplements: barbecue vegetables (4.50 € potato gratin (4.50 € mushrooms (4.50 € pommes (4.00 € sour cream (1.50 € salsa and a chimichurri sauce are served from the house to the meat as an addition. On the way there was bread (freshly baked with two dips (herbs a la green sauce and humus from chickpeas and some salami and olives. The herbal cream has given us special attention and fits well with bread. Sausage and olives were also fine. The barbecue was a kind of ratatouille and had been baked in the oven. It was well seasoned, but maybe (for me a little soft in the components. Also the potato gratin was (for me a little cooked, but tasty with Parmesan tasted and slightly chessed on the surface. Both dishes were courageously spiced – and I like that. The pommes were covered with herbs and some salt on the surface and thus had tangible support to the potato taste. They were not particularly chessed outside, but solid and inside slightly soft. So good companions. The mushroom vegetables were for me the best of the supplements. It was also strongly spiced and thus combined the “ford and moder aromas” (which I want to feel on mushrooms harmoniously with the spices such as onion and garlic. The pieces of meat were excellently roasted or grilled. They are only slightly salted and can be individually finished at the table with pepper or other salt forks. I have therefore tried some oats as they were served and others changed with pepper or some salt. My conclusion: Good meat really needs little support from other spices. Some salt and a small trace of pepper seem perfect for me. The cooking point “medium” was right for two meats in my eyes. Only at the onglet seems to me to be a bit more raw; for the piece appeared to me on the way to lose its juice and tenderness. In general, the two “upper” varieties have promised me more. They may not be particularly delicate, but they have shown a lot of taste and high juice. For a next visit, I will certainly try Flank and “Alte Kuh”. And for dessert we still tried the parfait (8,50 €). It consisted of a strawberry parfait, a chocolate cream or mousses and pieces of mango and seeds from the pomegranate. The strawberry had relatively little fruit aromas in my eyes. But I liked the chocolate spice very well: It was a dark chocolate and there were still small rasp pieces inside. The mango salad benefited from the apple kernels. The portion was quite large and pleasant in taste – but without a special surprise. Solid and good. Beverages water 1 l (5,00 € Bergisches Landbier 0.3 l vom Fass (3,10 € Cappuccino (2,20 € espresso (1,90 € There are carrots, beer and pils from the barrel and other beers as bottled goods. Cocktails and wines are also on the map. Conclusion 4 – happy again. It tasted us – and we want to taste more meat there. The place seems good for us. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 08/07/2018 – midday – two people [here link]"

Osteria del Corso

➤ Odenthaler Str. 210, 51467 Bergisch Gladbach, North Rhine-Westphalia, Germany

Piatti • Fisch • Suppe • Italienisch • Vegetarisch

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"General We ate lunch together with the family. It should be a relaxed day. And I think it worked. In order for us to have a good conversation, I discussed and voted a menu and a beverage guide in advance with the junior boss of the house. Since some participants have to observe incompatibility, the food was matched. No one had to study the map and check the ingredients. Service The house has made sure that we could feel comfortable. Food was applied at appropriate intervals and drinks were refilled. The foods mixed Italian antipasti We are totally tanned by the mixture: the marinated or fried cold vegetables (Paprika, Aubergine, tomato are fun. But also the dressed parts of marine animals (Garnels – Squids convince us. Salami and raw ham always fit. Vitello tonnato is one of my favorite appetizers. The fresh bread. I could already “sat” myself from this alone. But the Italian food fun is a lot of elements. A pasta dish seems to me to be “poor”. Casarecce with basil dumpesto and pine nuts The pasta was of course al dente. The pestosauce was refreshing and roasted pine cores actually refine any dish. For gluten sensitive, there were alternate penne. Also in the selection of bread there were varieties with corresponding ingredients. Lammkoteletts from the grill – Bimi Brokkoli and La Ratte Potatoes In addition to the fine beef and veal dishes, I have always been done by the lamb spiders. That's why I wanted lamb chops for everyone. However, the children had pizzas, carvings, pommes and pasta for choice. Dessert by choice: lukewarm chocolate cakes, mixed ice cream, sorbet, tartuffo ice cream, fruit Also here people could access wonderful sorbet variants with incompatibility. Others chose chocolate cubes with liquid core and other cream-ice varieties and fruits. Beverages Aperitif: Prosecco DOC Cabert Friuli Venezia Giulia White Wine: Soave Classico Calvarno DOC Pieropan Veneto Red Wine: Campo Sireso Rosso Veronese IGT Az. Agr. Ottella Veneto Dessert Wine: Moscato d'Asti „Nivole“ DOCG Michele Chiarlo Piemont Stilles Water Mineral Water Medium Apple Chole, Apple Juice, Orange Juice Espresso In the drinks I had advised and acquitted in advance by the Junior-Chefin. Prosecco is always good. This was also hostile and refreshing. Red and white wine has already convinced us during previous visits. And the Moscata fits well with desserts. The Osteria has an extensive drink card and therefore there is never boredom. We like to listen to the tips of the house. Conclusion 4 – happy again (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 18.05.2023 – midday – 12 people [here link]"