Vapiano Dresden 1

A cinema visit on Prague's street stood up, and daughters had wished to go for something to eat beforehand. Fix-this therefore requires system gastronomy rather than proper restaurant. Since the Prague road as well as the not far away old market with system gastronomy are only so stroking, much of our choice on the Vapiano right next to the round cinema. The restaurant chain had fought with survival for the last few years, and astonishingly the Vapiano is still very well represented in the system gasonomy industry. Already at the entrance the old-confided image of earlier times, one will receive friendly, and each guest will receive a checkcard format box on which the food and beverages are stored and must be paid at the exit of the restaurant at the entrance. Even in the ambience, at least here in Dresden, nothing changed. The self-service has also remained. Lucky who is with accompaniment in Vapiano, because it should have happened that the place was gone while standing at the counter. Today the store was occupied at a maximum of half, which is also due to the 2G rules in Saxony that have been in force for a few days. By the way, they were checked meritically at the entrance, but there was no contact tracking. After we were looking for a quiet place, and after some attempts (more tables were dirty/sticky from the dishes and drinks of the predecessors), we made ourselves via the menu. In contrast to earlier, this was also considerably thinned out. First we sent daughters to the drinks counter, and let us have a 0,5ér Krombacher for 4,75 €, a pod “Vapiano Bianco Luca” for 6,00 € and an “Ice Tea Peach Vanille” for 4,50 €. 0,5ér Krombacher for 4,75 €, a lap “Vapiano Bianco Luca” for 6,00 € and an “Ice Tea Peach Vanille” for 4,50 €. I made myself to the food counter, where he brought a “Piatto Antipasti” for 15,95 € and a pumpkin soup for 4,95 €. The soup was a really tasty, fruity and creamy pumpkin soup with finely seasoned onions, carrots and coconut milk, rounded with some nutmeg, pumpkin seed oil and parsley. Upstairs a small shot of balsamico and as a supplement fresh baguette. Pumpkin soup for 4,95 € was disappointing for this was the antipasti plate “Piatto Antipasti”. A few slices of thin hammock, a sphere of mozzarella, a few small slices of hard cheese, some freshly grilled vegetables from paprika, zucchini and champions, dark olives from the glass, two slices of ciabatta baguette with Bruschetta and Ruccola as well as three slices of extra-Ciabatta. Delicious was, for the price we get much more offered to the Italian. For example, we lacked different varieties of salami, more cheese selection, dried tomatoes or just a few wine leaves. Price/performance was not right here. “Piatto Antipasti” Now the main dishes were there. To my horror, the pizza was completely removed from the offer and replaced instead by Pinsa. The first time I heard about this so-called Pinsa a few days before in AndiHa his review of “Raffaello” in Esslingen. According to Vapiano, Pinsa is written like this: Pinsa – don't you know? Then it's time to introduce you to the mother of pizza! Here crispy-airy dough meets varied toppings – the Italian lust for life badly. Thanks to a ripening time of up to 72 hours, the dough becomes beautifully crispy outside and loose inside, airy. Unlike pizza, Pinsa, through the long ripening period, the fermentation process of yeast is completely completed in the dough. This makes Pinsa much more comfortable and you don't have a full feeling. If you don't eat your pinsa, it's not a problem, because another highlight is that you can refresh it the next day. The special production process allows the pinsa to be baked again and to taste fresh. The recipe contains only natural ingredients such as water, wheat, rice flour, sourdough, virgin olive oil, salt and fresh yeast. Unlike the original Italian recipe, Vapiano deliberately dispenses with soy flour. All right, let's try it. So I went to the Pinsa stand and wished a “Pinsa DIAVOLO” with tomato sauce, mozzarella, sharp peperoni salami, peppers, red onions and jalapeno for €12.45. After my order, I got a Pieper in my hand, and I was allowed to roll back to my place. Meanwhile my wife waited for the two dishes of miene girls in front of a noodle switch. These had once chosen the penne as CAPRESE with Mini-Mozzarella, cherry tomatoes, Pesto Rosso with cashew kernels and pine kernels for €10.45 and once the dinkel Fussili CHICKEN ALFREDO with chicken breast, onions, cream, egg yolk, mushrooms and Grana Padano for €12.95. My girls now sat at the table and started to eat, because I was waiting for my angular and blinking pie to dig around. When this was finally the case, I could flash across the restaurant again to pick up my pinsa. The Dinkel Fussili CHICKEN ALFREDO was equipped with few small pieces of well fried chicken breast and even fewer champions. The bite-resistant dinkel-fussili were dressed in a small Klecks sauce from egg and cream. The only thing that was plentiful was the Grana Padano, which was distributed quite well above. For the price. Dinkel Fussili CHICKEN ALFREDO with chicken breast, onions, cream, egg yolk, mushrooms and Grana Padano for 12.95 € The Penne Caprese swoop in a spicy sauce from Pesto Rosso and cherry tomatoes. 4 balls Mini-Mozzarella were in it to find as abundant cashew and pine nuts. To all evil, the noodles were partly also papped together to several lumps. That was nothing. Penne as CAPRESE with mini-mozzarella, cherry tomatoes, Pesto Rosso with cashew kernels and pine kernels for 10.45 € For this my Pinsa Diavolo was at first glance very well documented. The floor, as described above, slightly fluffy, pleasantly crispy at the edge. Pinsa Diavolo documented was the pinsa with plenty of sharp salami, lots of fresh peppers and onion rings, not to forget the rings of Jalapeno. In between enough slices of molten mozzarella. My first pinsa was delicious and okay, but pizza remains pizza. “Pinsa DIAVOLO” with tomato sauce, mozzarella, spicy Peperoni salami, paprika, red onions and jalapeno for €12.45 At the end there was something sweet, a Panna Cotta with strawberry sauce for € 4.45, where there was nothing to put out. Panna Cotta with strawberry sauce for 4.45 € Our conclusion: We left 80 euros in Vapiano, and it will be a heavy way to the winning zone. We couldn't convince. The prices for system gastronomy too expensive, many dishes deleted, pizza is no longer available. The quality of the pastas left much to be desired, the antipasti plate could be forgotten. And that's the cleanliness that hapert's got here. The next time we take more time and come to the right Italian instead of the system gassing. There it is more tasty and cheaper.

A cinema visit on Prague's street stood up, and daughters had wished to go for something to eat beforehand. Fix-this therefore requires system gastronomy rather than proper restaurant. Since the Prague road as well as the not far away old market with system gastronomy are only so stroking, much of our choice on the Vapiano right next to the round cinema. The restaurant chain had fought with survival for the last few years, and astonishingly the Vapiano is still very well represented in the system gasonomy industry. Already at the entrance the old-confided image of earlier times, one will receive friendly, and each guest will receive a checkcard format box on which the food and beverages are stored and must be paid at the exit of the restaurant at the entrance. Even in the ambience, at least here in Dresden, nothing changed. The self-service has also remained. Lucky who is with accompaniment in Vapiano, because it should have happened that the place was gone while standing at the counter. Today the store was occupied at a maximum of half, which is also due to the 2G rules in Saxony that have been in force for a few days. By the way, they were checked meritically at the entrance, but there was no contact tracking. After we were looking for a quiet place, and after some attempts (more tables were dirty/sticky from the dishes and drinks of the predecessors), we made ourselves via the menu. In contrast to earlier, this was also considerably thinned out. First we sent daughters to the drinks counter, and let us have a 0,5ér Krombacher for 4,75 €, a pod “Vapiano Bianco Luca” for 6,00 € and an “Ice Tea Peach Vanille” for 4,50 €. 0,5ér Krombacher for 4,75 €, a lap “Vapiano Bianco Luca” for 6,00 € and an “Ice Tea Peach Vanille” for 4,50 €. I made myself to the food counter, where he brought a “Piatto Antipasti” for 15,95 € and a pumpkin soup for 4,95 €. The soup was a really tasty, fruity and creamy pumpkin soup with finely seasoned onions, carrots and coconut milk, rounded with some nutmeg, pumpkin seed oil and parsley. Upstairs a small shot of balsamico and as a supplement fresh baguette. Pumpkin soup for 4,95 € was disappointing for this was the antipasti plate “Piatto Antipasti”. A few slices of thin hammock, a sphere of mozzarella, a few small slices of hard cheese, some freshly grilled vegetables from paprika, zucchini and champions, dark olives from the glass, two slices of ciabatta baguette with Bruschetta and Ruccola as well as three slices of extra-Ciabatta. Delicious was, for the price we get much more offered to the Italian. For example, we lacked different varieties of salami, more cheese selection, dried tomatoes or just a few wine leaves. Price/performance was not right here. “Piatto Antipasti” Now the main dishes were there. To my horror, the pizza was completely removed from the offer and replaced instead by Pinsa. The first time I heard about this so-called Pinsa a few days before in AndiHa his review of “Raffaello” in Esslingen. According to Vapiano, Pinsa is written like this: Pinsa – don't you know? Then it's time to introduce you to the mother of pizza! Here crispy-airy dough meets varied toppings – the Italian lust for life badly. Thanks to a ripening time of up to 72 hours, the dough becomes beautifully crispy outside and loose inside, airy. Unlike pizza, Pinsa, through the long ripening period, the fermentation process of yeast is completely completed in the dough. This makes Pinsa much more comfortable and you don't have a full feeling. If you don't eat your pinsa, it's not a problem, because another highlight is that you can refresh it the next day. The special production process allows the pinsa to be baked again and to taste fresh. The recipe contains only natural ingredients such as water, wheat, rice flour, sourdough, virgin olive oil, salt and fresh yeast. Unlike the original Italian recipe, Vapiano deliberately dispenses with soy flour. All right, let's try it. So I went to the Pinsa stand and wished a “Pinsa DIAVOLO” with tomato sauce, mozzarella, sharp peperoni salami, peppers, red onions and jalapeno for €12.45. After my order, I got a Pieper in my hand, and I was allowed to roll back to my place. Meanwhile my wife waited for the two dishes of miene girls in front of a noodle switch. These had once chosen the penne as CAPRESE with Mini-Mozzarella, cherry tomatoes, Pesto Rosso with cashew kernels and pine kernels for €10.45 and once the dinkel Fussili CHICKEN ALFREDO with chicken breast, onions, cream, egg yolk, mushrooms and Grana Padano for €12.95. My girls now sat at the table and started to eat, because I was waiting for my angular and blinking pie to dig around. When this was finally the case, I could flash across the restaurant again to pick up my pinsa. The Dinkel Fussili CHICKEN ALFREDO was equipped with few small pieces of well fried chicken breast and even fewer champions. The bite-resistant dinkel-fussili were dressed in a small Klecks sauce from egg and cream. The only thing that was plentiful was the Grana Padano, which was distributed quite well above. For the price. Dinkel Fussili CHICKEN ALFREDO with chicken breast, onions, cream, egg yolk, mushrooms and Grana Padano for 12.95 € The Penne Caprese swoop in a spicy sauce from Pesto Rosso and cherry tomatoes. 4 balls Mini-Mozzarella were in it to find as abundant cashew and pine nuts. To all evil, the noodles were partly also papped together to several lumps. That was nothing. Penne as CAPRESE with mini-mozzarella, cherry tomatoes, Pesto Rosso with cashew kernels and pine kernels for 10.45 € For this my Pinsa Diavolo was at first glance very well documented. The floor, as described above, slightly fluffy, pleasantly crispy at the edge. Pinsa Diavolo documented was the pinsa with plenty of sharp salami, lots of fresh peppers and onion rings, not to forget the rings of Jalapeno. In between enough slices of molten mozzarella. My first pinsa was delicious and okay, but pizza remains pizza. “Pinsa DIAVOLO” with tomato sauce, mozzarella, spicy Peperoni salami, paprika, red onions and jalapeno for €12.45 At the end there was something sweet, a Panna Cotta with strawberry sauce for € 4.45, where there was nothing to put out. Panna Cotta with strawberry sauce for 4.45 € Our conclusion: We left 80 euros in Vapiano, and it will be a heavy way to the winning zone. We couldn't convince. The prices for system gastronomy too expensive, many dishes deleted, pizza is no longer available. The quality of the pastas left much to be desired, the antipasti plate could be forgotten. And that's the cleanliness that hapert's got here. The next time we take more time and come to the right Italian instead of the system gassing. There it is more tasty and cheaper.

A cinema visit on Prague's street stood up, and daughters wanted to eat before. Fix- this means more system gasification instead of proper restaurant. Since the Prague street and the far-away old market with system gastronomy are only so strenuous, many of our choice on the Vapiano are right next to the round cinema. The restaurant chain had fought with survival in recent years, and surprisingly, the Vapiano is still very well represented in the system gasonomy industry. Already at the entrance of the old-famous image of previous times you will be kindly received, and each guest will receive a checkcard format box where the food and drinks are stored and must be paid at the exit of the restaurant at the entrance. In the ambience, at least here in Dresden, nothing changed. The self-service was also preserved. A lucky one who is with accompaniment in Vapiano, because it should have happened that the place had gone while standing at the counter. Today, the store was half occupied, but this is also due to the 2G rules in Saxony, which have been in force for a few days. By the way, they were carefully checked at the entrance, but there was no contact tracking. After looking for a quiet place, and after some attempts (more tables were dirty/clebrig from the dishes and drinks of the predecessors), we made ourselves through the menu. In contrast to earlier, this was also considerably thinned. At first we sent daughters to the beverage counter and left us a 0.5 Krombacher for 4,75 €, a pod “Vapiano Bianco Luca” for 6,00 € and an “Ice Tea Peach Vanille” for 4,50 €. 0,5ér Krombacher for 4,75 €, a round “Vapiano Bianco Luca” for 6,00 € and an “Ice Tea Peach Vanille” for 4,50 €. I made myself on the food counter, and there was a “Piatto Antipasti” for 15,95 € and a pumpkin soup for 4,95 €. The soup was a really delicious, fruity and creamy pumpkin soup with finely seasoned onions, carrots and coconut milk, rounded with some nutmeg, pumpkin seed oil and parsley. Upstairs a small shot of balsamico and as a supplement fresh baguette. Pumpkin soup for 4,95 € was disappointing for this was the antipasti dish “Piatto Antipasti”. A few slices of thin ham, a sphere of mozzarella, a few small slices of hard cheese, some freshly grilled vegetables from paprika, zucchini and Champions, dark olives from the glass, two slices of Ciabatta Baguette with Bruschetta and Ruccola as well as three slices of extra-Ciabatta. Delicious, for the price we are offered much more to the Italian. For example, we lacked various varieties of salami, more cheese selection, dried tomatoes or just a few wine leaves. Price/performance was not here. “Piatto Antipasti” Now the main dishes were there. To my horror, the pizza was completely removed from the offer and replaced by Pinsa instead. The first time I heard from this so-called Pinsa a few days before in AndiHa his review of “Raffaello” in Esslingen. According to Vapiano, Pinsa is written like this: Pinsa – don't you know? Then it's time to introduce you to the mother of pizza! Here crispy dough meets varied toppings – the Italian desire for life bad. Thanks to a ripening time of up to 72 hours, the dough becomes beautifully crispy outside and loose inside, airy. Unlike pizza, pinsa, due to the long ripening period, the fermentation process of yeast is completely completed in dough. This makes Pinsa much more comfortable and you have no full feeling. If you don't eat your pinsa, it's not a problem because another highlight is that you can update it the next day. The special production process allows to bake the pina again and taste fresh. The recipe contains only natural ingredients such as water, wheat, rice flour, sourdough, virgin olive oil, salt and fresh yeast. Unlike the original Italian recipe, Vapiano deliberately dispenses with soy flour. Let's try. So I went to the Pinsa stand and wished a “Pinsa DIAVOLO” with tomato sauce, mozzarella, sharp peperoni salami, paprika, red onions and jalapeno for € 12.45. After my order, I got a pieper in my hand, and I was allowed to return to me. In the meantime, my wife waited for the two dishes of the Miene girls before a noodle switch. After selecting the penne as CAPRESE with mini-mozzarella, cherry tomatoes, Pesto Rosso with cashew seeds and pine nuts for €10,45 and once the dinkel Fussili CHICKEN ALFREDO with chicken breast, onions, cream, egg yolk, mushrooms and Grana Padano for €12,95. My girls sat at the table and started eating because I waited for my angular and blinking cake to be wiped. When that was finally the case, I could flash over the restaurant to pick up my Pinsa. The Dinkel Fussili CHICKEN ALFREDO was equipped with few small pieces of well roasted chicken breast and even fewer champions. The biss-resistant dinkel-fussili were dressed in a small stick sauce of egg and cream. The only thing that was plentiful was the Grana Padano, which was quite well distributed. Dinkel Fussili CHICKEN ALFREDO with chicken breast, onions, cream, egg yolk, mushrooms and Grana Padano for 12.95 € The Penne Caprese swung in a spicy sauce made of Pesto Rosso and cherry tomatoes. 4 balls Mini-Mozzarella were in finding plenty of cashew and pine nuts. To all evils, the noodles were partly also sprinkled into several lumps. That was nothing. Penne as CAPRESE with minimozzarella, cherry tomatoes, Pesto Rosso with cashew kernels and pine kernels for 10.45 € For this my Pinsa Diavolo was very well documented at first glance. The floor, as described above, slightly fluffy, pleasantly crispy on the edge. Pinsa Diavolo was documented with a lot of sharp salami, many fresh peppers and onion rings, not to forget the rings of Jalapeno. Between enough slices of Mozzarella. My first pina was delicious and okay, but pizza remains pizza. “Pinsa DIAVOLO” with tomato sauce, mozzarella, spicy Peperoni salami, paprika, red onions and jalapeno for 12,45 € At the end there was still something sweet, a Panna Cotta with strawberry sauce for 4,45 €, where there was nothing to bring out. Panna Cotta with strawberry sauce for 4.45 € Our conclusion: We left 80 euros in Vapiano, and it will be a heavy way to the winning zone. We couldn't convince. Prices for system gastronomy too expensive, many dishes deleted, pizza is no longer available. The quality of the pastas left much to wish, the antipasti plate could be forgotten. And this is the cleanliness that is huge here. Next time we take more time and come to the right Italian instead of in system gasification. There it is more tasty and cheaper.

A cinema visit on Prague's street stood up, and daughters wanted to eat before. Fix- this means more system gasification instead of proper restaurant. Since the Prague street and the far-away old market with system gastronomy are only so strenuous, many of our choice on the Vapiano are right next to the round cinema. The restaurant chain had fought with survival in recent years, and surprisingly, the Vapiano is still very well represented in the system gasonomy industry. Already at the entrance of the old-famous image of previous times you will be kindly received, and each guest will receive a checkcard format box where the food and drinks are stored and must be paid at the exit of the restaurant at the entrance. In the ambience, at least here in Dresden, nothing changed. The self-service was also preserved. A lucky one who is with accompaniment in Vapiano, because it should have happened that the place had gone while standing at the counter. Today, the store was half occupied, but this is also due to the 2G rules in Saxony, which have been in force for a few days. By the way, they were carefully checked at the entrance, but there was no contact tracking. After looking for a quiet place, and after some attempts (more tables were dirty/clebrig from the dishes and drinks of the predecessors), we made ourselves through the menu. In contrast to earlier, this was also considerably thinned. At first we sent daughters to the beverage counter and left us a 0.5 Krombacher for 4,75 €, a pod “Vapiano Bianco Luca” for 6,00 € and an “Ice Tea Peach Vanille” for 4,50 €. 0,5ér Krombacher for 4,75 €, a round “Vapiano Bianco Luca” for 6,00 € and an “Ice Tea Peach Vanille” for 4,50 €. I made myself on the food counter, and there was a “Piatto Antipasti” for 15,95 € and a pumpkin soup for 4,95 €. The soup was a really delicious, fruity and creamy pumpkin soup with finely seasoned onions, carrots and coconut milk, rounded with some nutmeg, pumpkin seed oil and parsley. Upstairs a small shot of balsamico and as a supplement fresh baguette. Pumpkin soup for 4,95 € was disappointing for this was the antipasti dish “Piatto Antipasti”. A few slices of thin ham, a sphere of mozzarella, a few small slices of hard cheese, some freshly grilled vegetables from paprika, zucchini and Champions, dark olives from the glass, two slices of Ciabatta Baguette with Bruschetta and Ruccola as well as three slices of extra-Ciabatta. Delicious, for the price we are offered much more to the Italian. For example, we lacked various varieties of salami, more cheese selection, dried tomatoes or just a few wine leaves. Price/performance was not here. “Piatto Antipasti” Now the main dishes were there. To my horror, the pizza was completely removed from the offer and replaced by Pinsa instead. The first time I heard from this so-called Pinsa a few days before in AndiHa his review of “Raffaello” in Esslingen. According to Vapiano, Pinsa is written like this: Pinsa – don't you know? Then it's time to introduce you to the mother of pizza! Here crispy dough meets varied toppings – the Italian desire for life bad. Thanks to a ripening time of up to 72 hours, the dough becomes beautifully crispy outside and loose inside, airy. Unlike pizza, pinsa, due to the long ripening period, the fermentation process of yeast is completely completed in dough. This makes Pinsa much more comfortable and you have no full feeling. If you don't eat your pinsa, it's not a problem because another highlight is that you can update it the next day. The special production process allows to bake the pina again and taste fresh. The recipe contains only natural ingredients such as water, wheat, rice flour, sourdough, virgin olive oil, salt and fresh yeast. Unlike the original Italian recipe, Vapiano deliberately dispenses with soy flour. Let's try. So I went to the Pinsa stand and wished a “Pinsa DIAVOLO” with tomato sauce, mozzarella, sharp peperoni salami, paprika, red onions and jalapeno for € 12.45. After my order, I got a pieper in my hand, and I was allowed to return to me. In the meantime, my wife waited for the two dishes of the Miene girls before a noodle switch. After selecting the penne as CAPRESE with mini-mozzarella, cherry tomatoes, Pesto Rosso with cashew seeds and pine nuts for €10,45 and once the dinkel Fussili CHICKEN ALFREDO with chicken breast, onions, cream, egg yolk, mushrooms and Grana Padano for €12,95. My girls sat at the table and started eating because I waited for my angular and blinking cake to be wiped. When that was finally the case, I could flash over the restaurant to pick up my Pinsa. The Dinkel Fussili CHICKEN ALFREDO was equipped with few small pieces of well roasted chicken breast and even fewer champions. The biss-resistant dinkel-fussili were dressed in a small stick sauce of egg and cream. The only thing that was plentiful was the Grana Padano, which was quite well distributed. Dinkel Fussili CHICKEN ALFREDO with chicken breast, onions, cream, egg yolk, mushrooms and Grana Padano for 12.95 € The Penne Caprese swung in a spicy sauce made of Pesto Rosso and cherry tomatoes. 4 balls Mini-Mozzarella were in finding plenty of cashew and pine nuts. To all evils, the noodles were partly also sprinkled into several lumps. That was nothing. Penne as CAPRESE with minimozzarella, cherry tomatoes, Pesto Rosso with cashew kernels and pine kernels for 10.45 € For this my Pinsa Diavolo was very well documented at first glance. The floor, as described above, slightly fluffy, pleasantly crispy on the edge. Pinsa Diavolo was documented with a lot of sharp salami, many fresh peppers and onion rings, not to forget the rings of Jalapeno. Between enough slices of Mozzarella. My first pina was delicious and okay, but pizza remains pizza. “Pinsa DIAVOLO” with tomato sauce, mozzarella, spicy Peperoni salami, paprika, red onions and jalapeno for 12,45 € At the end there was still something sweet, a Panna Cotta with strawberry sauce for 4,45 €, where there was nothing to bring out. Panna Cotta with strawberry sauce for 4.45 € Our conclusion: We left 80 euros in Vapiano, and it will be a heavy way to the winning zone. We couldn't convince. Prices for system gastronomy too expensive, many dishes deleted, pizza is no longer available. The quality of the pastas left much to wish, the antipasti plate could be forgotten. And this is the cleanliness that is huge here. Next time we take more time and come to the right Italian instead of in system gasification. There it is more tasty and cheaper.