Parkrestaurant Werden - Baesweiler

Parkrestaurant Werden Bahnstraße Baesweiler –in the district of Setterich Visits 18.08.2016 Persons: 2 Once again we had the pleasure of the kitchen of the park restaurant Become. Discrete and trained service staff welcomed us politely and looked after us throughout our stay. Since we were the first guests (at 6 p.m.), we had a table in the very nicely furnished dining room or on the terrace. We chose a table on the terrace. Along with the menu, and the water we ordered, bread (warm baguette) was served with butter and fine spiced herbal butter. We chose from the map: 1 appetizer dish House Become at 9,50 € as main dishes Grilled Zanderfilet on vegetable bed on Monschauer Senfsauce with Rissolee potatoes at 17,90 € Perlhuhnbrustchen on cream of fresh Pfifferlingen, Vegetables and Dauphin Potatoes at 17,80 € After a short waiting period, we received a free greeting from the kitchen of a delicious waltz The Appetizer Plate House Become (thanks to the attentive service) was ordered only once, served on two plates. It consisted of Wild, Rind Capriccio matching sauces, and superbly prepared gambas, who gave us special enthusiasm. Huge, after a pleasant waiting period, followed the main dishes, which we (from pure curiosity alternatingly cost). The grilled zander fillet, which left nothing to be desired in size, on a vegetable bed at Monschauer Senfsauce with rissol potatoes, was already so tempting by the smell and sight that the water was in the mouth. Skin-grilled tenderly and juicy was the zander fillet, which, with the finely tuned Monschauer Senfsauce, and the vegetable bed, (a truly delicious and fresh spinach) was a harmonious palate. The fine risolee potato (pre-cooked and fried potato chips) served with herbals, matched this dish. The plate with plenty of sliced bead brunettes on cream of fresh pifferlings, vegetables and a bowl with Dauphin potatoes already looked at. The delicate golden-yellow crust and the delicately chewed meat of the tranches of the pearl, in conjunction with the fine pifferlings and the pifferling cream testified of the skill of this kitchen. While the finely tuned vegetables and the skillful and very tasty, self-made Dauphin potatoes deserve a praise not least. Price and performance In view of the excellent cuisine and the market-fresh ingredients that left nothing to be desired in freshness and taste, the total price of €45.20 (only the foods) elsewhere is hardly torn

Parkrestaurant Werden Bahnstraße Baesweiler –in the district of Setterich Visits 18.08.2016 Persons: 2 Once again we had the pleasure of the kitchen of the park restaurant Become. Discrete and trained service staff welcomed us politely and looked after us throughout our stay. Since we were the first guests (at 6 p.m.), we had a table in the very nicely furnished dining room or on the terrace. We chose a table on the terrace. Along with the menu, and the water we ordered, bread (warm baguette) was served with butter and fine spiced herbal butter. We chose from the map: 1 appetizer dish House Become at 9,50 € as main dishes Grilled Zanderfilet on vegetable bed on Monschauer Senfsauce with Rissolee potatoes at 17,90 € Perlhuhnbrustchen on cream of fresh Pfifferlingen, Vegetables and Dauphin Potatoes at 17,80 € After a short waiting period, we received a free greeting from the kitchen of a delicious waltz The Appetizer Plate House Become (thanks to the attentive service) was ordered only once, served on two plates. It consisted of Wild, Rind Capriccio matching sauces, and superbly prepared gambas, who gave us special enthusiasm. Huge, after a pleasant waiting period, followed the main dishes, which we (from pure curiosity alternatingly cost). The grilled zander fillet, which left nothing to be desired in size, on a vegetable bed at Monschauer Senfsauce with rissol potatoes, was already so tempting by the smell and sight that the water was in the mouth. Skin-grilled tenderly and juicy was the zander fillet, which, with the finely tuned Monschauer Senfsauce, and the vegetable bed, (a truly delicious and fresh spinach) was a harmonious palate. The fine risolee potato (pre-cooked and fried potato chips) served with herbals, matched this dish. The plate with plenty of sliced bead brunettes on cream of fresh pifferlings, vegetables and a bowl with Dauphin potatoes already looked at. The delicate golden-yellow crust and the delicately chewed meat of the tranches of the pearl, in conjunction with the fine pifferlings and the pifferling cream testified of the skill of this kitchen. While the finely tuned vegetables and the skillful and very tasty, self-made Dauphin potatoes deserve a praise not least. Price and performance In view of the excellent cuisine and the market-fresh ingredients that left nothing to be desired in freshness and taste, the total price of €45.20 (only the foods) elsewhere is hardly torn