Kamin Anatolische Spezialitäten

Opposite the shopping center of Biblis is the new restaurant Kamin. Parking is sufficient. In front of the restaurant there is a large shaded beer garden separated from the street by a small mower. The interiors were hardly changed or renovated. Only the large blast furnace in the kitchen area was added. The bright open counter continues to dominate and is the eye-catcher when entering. There is a guest room and a spacious tubular room for celebrations. The facility is bright and friendly with leather-related dark wooden chairs. On the wooden tables there are blossom-white tablecloths, covered with paper napkins, cutlery, pepper and salt shaker, a candle and with a small colorful vase crust. Large candlesticks on the white ceiling are real jewelry and eye-catchers. Otherwise everything is very open and wide. On the large window front there are white over-gardens and large decoration vessels on the window bench. A wall was made with round blue small anatolian ceramic plates along with the stone floor and the high ceiling the acoustics is quite loud. The music was even so unpleasant that we wanted to turn these quieter. The restaurant is also accessible to the toilet. Service We are personally greeted by the boss and we can choose a table. The order will be received quickly. Since there was not much going on today, the separation trays were dusted off very quickly, which we did not find so good. The complete crew consists of 5 people. Anatolian dishes from the loam oven are on the menu. We decide from the map for the spicy chili shrimps in olive oil with garlic, spicy peperoni and tomatoes (11.90€). The second dish was a trout on onion rings with colorful vegetables (18.90€). We had to wait a long time. This was bridged with the supplements. We have a basket with self-baked pan bread, a bowl with warm Bulgur and a side salad of pickled salad with a quarter tomato, a cucumber disc and carrot rasp. The yogurt olive oil dressing could have been a bit more. But then the hammer came. The black bowls came hot and steamed. The trout was rough. Everything was well seasoned and delicious. For the trout I would like to have a second plate and a slightly sharper knife. So it was a bit laborious. If the fish had been in the loam oven for a minute, he would have given the geese voluntarily. The vegetable bed consisted of some onion rings, red and green peppers and tomatoes. I would have liked more variety. But tastefully there was nothing to scratch. The same applies to shrimps. Through the green and red peperoni and the garlic it had the right sharpness and the homemade bread had to make it clear. Take something different from cooking at home. Why the restaurant is visited so little, we cannot understand. It can't lie in food and in portions. We met the Anatolian cuisine and look forward to

Located opposite the shopping center of Biblis is the new restaurant Kamin. Parking is sufficient. Ambience In front of the restaurant there is a large shaded beer garden separated from the street by a small mower. The premises inside were hardly changed or renovated. Only the large loam oven in the kitchen area was added. The bright open counter continues to dominate and is the eye-catcher when entering. There is a guest room and a spacious hose-shaped space for celebrations. The facility is bright and friendly with leather-related dark wooden chairs. On the wooden tables there are blossom-white tablecloths, covered with paper napkins, cutlery, pepper and salt shakers, a candle and with a small colorful vase crust. Large candlesticks on the white ceiling are real jewelry and eye-catchers. Otherwise everything is very open and wide. On the large window front there are white over-gardens and large decoration vessels on the window bench. A wall was decorated with round blue small anatolian ceramic plates along with the stone floor and the high ceiling the acoustics is quite loud. The music was even so unpleasant that we asked to turn these quieter. The restaurant is completely barrier-free even to the toilet. Service We are personally greeted by the boss and we can choose a table. The order will be received quickly. Since not much was going on this day, the separating shelves were dusted off very quickly, which we did not find so good. The complete crew consists of 5 people. On the menu are anatolic dishes from the loam oven. We decide from the map for the spicy chili shrimps in olive oil with garlic, spicy peperoni and tomatoes (11,90€). The second dish was a trout on onion rings with colorful vegetables (18,90€). All dishes are cooked in hand-shaped clay plates in open beech fire in a loam oven. We had to wait a long time. This was bridged with the supplements. We got a basket with self-baked pan bread, a bowl with warm Bulgur and a side salad made of pickled salad with a quarter tomato, a cucumber disc and carrot rasp. The yogurt olive oil dressing could have been a bit more. But then what came was the hammer. The black shells came hot and steaming. The trout was rough on top. Everything was well seasoned and deliciously tasted. For the trout, I would have liked a second plate and a slightly sharper knife. That's how everything was a bit laborious. If the fish had been in the loam oven for a minute, he would have given the gooses voluntarily. The vegetable bed consisted of a few onion rings, red and green peppers and tomatoes. I would have liked more variety here. But tastefully there was nothing to crittle. The same was true for the shrimps. Due to the green and red peperoni and the garlic it had the right sharpness and the homemade bread had to make it clear. Takes something different from home cooking. Why the restaurant is visited so little we cannot understand. It can't lie at the food and at the portions. We met the Anatolian cuisine and are delighted