Schlachthof Brasserie

who likes steak gets the best he can imagine in delicate and taste. I was with two colleagues in the evening in the brasserie (reserve absolutely reasonable) the small selection of appetizers with truffle or fried rucola show a craftsmanship and a good taste of the kitchen. the main dishes steak or entrecote are medium or English disintegrated on the side. a kalbstartar as a main dish with black truffle is a pleasure. the order separately supplements are very well processed. but I only convinced myself the speckle beans. who then can have a place for something should try. it is recommended with the firm. as a conclusion, I must say that he has rewarded himself to the slaughterhouse. the serv...

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the worst eat this year. the Cordon-Bleu was served on a large dish with only a quarter of a unripe lemon, sweet, without other garnel and was not cooked at the thicker place of the meat. the silver skin was simply also left on the meat. as supplement there was a small pot with brushed wood potatoes. that was it, no sweeter, no salt, and that then costs 25 euro. the nothing announced taste could not be upgraded by the immature lemon as there was simply no juice. I also did not taste the parisian rinse and in reblochon (cheese) separates when the fat is heated and the rest will chew when it is cooled. the waiters were not visible at our company (12 people) 50 minutes. from the order to serve...

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Perfect food, best service! I tried the special dried roastbeef (60 days) with potatoes, a side salad and Balsamico-portwine-jus. After all the baba au ruhm...

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from good civil society to exquisite is almost everything to have acceptable trips

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super good with great value for money!

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