BECKERS Restaurant
➤ Boedekerstr. 43, 30161, Hannover, Lower Saxony, Germany
Sobremesa, Francês, Alemão, Bife, Sopa
"The Beckers fit into the list like Faust. This high concentration of students and teachers who are usually on the bike literally screams for such a business. I think you shouldn't expect to find a parking place here, you can understand. The entrance in front of the levels of accessibility is not given here. The entrance has seven steps to the guest room. And here too there are two levels. I just came from a working group to accessibility. There is still the sounding laughing of wheelchair users in their ears that they voice when a restaurant says they already wear them. Without the wheelchair, people with heavy disabilities feel naked and so a part weighs about 150 kg. I made the reservation online and it worked excellent. In 19:15 we arrived by taxi. If you climb the stairs, you can directly control a stand table with a general welcome, in a way of upscale gastronomy. The young blonde in black blouse with semi-transparent sleeves and long bistro apron greeted us beautifully and showed us two small tables to choose from. The service personnel are dressed evenly black with a long apron. Christian Becker has been cooking here since the beginning of 2016. He worked in one of our Sylt favorites, the ferry house Munkmarsch, and finally with Norbert Schu on the island on Lake Maschsee. Previously, the premises were 15 years of coffee house, wine bar, bistro, the Reizz. Since I grew up here, I think I remember being a normal beer pub here in gray age. The traces of such a device are unmistakable. Therefore we sat on wooden chairs with a round back and a sufficiently thick seat cushion. The dark wood imitation table tops were naked, and cutlery was folded in a high quality fabric napkin on the pocket. A candle burned in a colored glass, a three-piece plate with Fleur de Sel, good olive oil and a herbal spice mix and dish for the kitchen green finished the deck. The rather unhandy menus came quickly and open. There are around 130 people in total. Our almost obligatory champagne was here a Feuillet (we want to be able to get in very high leaks and perfectly tempered. The price of 9.90 0.1 l is very favorable. Our Gerolsteiner medium was calculated at 6.50 euros. A large bread basket was brought to us and quickly removed and replaced by a small one. In it were four slices of light bread in baguette format and two half slices of a sufficiently fresh wickerster. So you have to prepare yourself from the three above mentioned glass cups and bread. My wife missed something fresh like quark cream or the like. My wife chose the smoked trout with savory caviar (12. without caviar in jar (blöde sitte , I am the 130 grams Tatar from the US beef (23.). As a main dish we both wanted something from the BBQ card, my wife the Australian 180 grams of beef fillet (35. naked with carrots (4. and Steakthouse Fries (3.50 ), I the 300 grams of derecote (39. naked with Caesars Salad (4. and Fries (3.50). Shortly after the order came the message that the trout had eaten. In the absence of a pleasant selection my wife asked if she could get a simple leaf salad without tomatoes, mushrooms or paprika. She could. A few minutes later, however, we were told that the trout ordered by my wife was the last part, so it was available. I had to remember the wine card I had requested when returning the menus. The content was very pleasing. Regarding the affinity of my wife, we have the origin of Markus Schneider for narrow 29. Euro. A beautiful serviceman with hair bundled in his neck brought him with approx. 16 degrees well tempered, opened it routinely and reported his positive experiences while visiting the winery some time ago. Our red wine The trout of my wife had a lot of salt, but otherwise it was harmonious with dill, potato straw, potato foam and tasty. My Tatar was perfect. I missed it in the little print that it is served with Steakhouse Fries. Unfortunately I had forgotten my MCP (so you can turn around. 10% more eat without it coming out of the nose, because the obviously carved pommes were large, crispy outside and inside with the softness of a very predominantly milky cooked potato and reluctantly salted. Due to the high heat shell and its considerable size, they remained hot on the ground. The Tatar was cut, not grounded, had the correct amount of fat, was well pressed in shape and only slightly salted. In the middle of the plate it was framed by six bowls with tuning accessories. I used slices, onion cubes and garlic rasps. The guard on the plateau was soft inside and raised the creamy mouth. Even better here, of course, as with star, would have been the pasteurized chicken raw yellow with the skin. My wife helped evacuate the frits because she could ease the salt on her trout. The second diluter was the red wine my wife gave. Once in the evening, a young serviceman took the bottle out of her hand and gave it to me. Tatar, Steakhouse Fries When we clean up our empty plates, we were asked to take a break. As usual, we didn't want to. The noise level was quite high overall. Rumors or characteristic sounds from the kitchen I did not perceive. Our steaks reached us sous vide heated and crispy with us both desired degree of cooking. Our corners were complemented by a pointed fork and a Laguiole Steak knife. The unused soup spoon remained on the table until the end. I had to sneak with my steak. The laguiole knives were not compared to the extremely sharp sabers on the star. There were also none of the big forgings. My little Caesar salad was excellent classic. At Parmesan had not been saved so that a slightly floury mouth was created at the sauce. The low-fat crumbs remained crispy until the end, the anchovy aroma was not too intrusive. The large part of the Steakhaus Fries was problematic because of my inattentiveness in the Tatar Order. I had enriched Steak and Fries with something Fleur de Sel. Entecote Since the Beckers as a dessert also offers Macarons from Lenôtre Paris for 2,50 each, we have provided the selection of six varieties. They reached us in a pure circle and tasted how to taste. In any case, this was a dessert that did not overwhelm our stomachs, and an original feature is always original Macarons. My wife ordered a glass of champagne. The bill came quickly and could easily be paid at the table with the EC card. As a top I added 22 euros. The Lenôtre Macarons Our highly educated serviceman agreed with a handshake and expressed the desire to see us soon."
Hannover
