Europa-Grill - Eschwege

With beautiful regularity, I will fall over all six months of the jieper, i.e. the lust on a mountain protein, juicy grilled or roasted, then I have on white shock, and whistles the wild greed to beat my teeth in defy, slightly burned pieces meat. In view of these circumstances, it is of course great if I am in eschwege and best near the adria grills. because here I can be 100% sure that my jieper and I are well solved. before they simply said: from to jugo! it was always nice to see the meat mountains awakened from the carousel sizes like the adria, and there were these incredibly delicious spicy bevelling along with pommes and rice, of course both on the same time on the teller, and also in such quantities that I was happy to see the whole family: if such a majestic Mediterranean teratically on me. but even if it wasn't like that: this huge plate was for me alone. hota hopsa, that was nice! I eat less than before, and there are no more jugos. politically correct one finds most here and there a restaurant with Croatian and international specialties, possibly one with balcony kitchen or with aria kitchen. what has remained are the huge parts, the still lovely hostess and one often since more than say we remained friendly 30 years unchanged interior equipment, which like to be dark wood panel the flair of a building restaurant from a furniture. to time, understand. it is also in the European grill. Additionally stand and hang some dubious decorative elements to make them look best past to focus on the menu and the fleeting service. here I usually eat muckalica or satarasch quite cheap and in as expected generous portions. muckalica is beautifully translated with shaking meat and is a large part of fried and swollen meat with much sweet. satarasch, my favourite dish, is also a kind goulash with paprika in an icy, sharp sose of sung fine consistency. I cost it. herr schlorrndorf, the most attentive man in the world and university, had a royal pleasure with the various grill plates, which are already worth a job due to their strange names: here there is an epigram plate. we drank plavac, who was a wine drink that I couldn't really get. a dessert no longer fits in, with the bill came a snuck on the house, an apricot liqueur, which was served pleasantly cold, and while I write this here I remember: would be a bit more pleasant, such a sataräschlein!

Super eating, a very large selection at a really sharp price. very friendly service and a super service. the waiting time for the dishes was optimal, as well as perfectly matched pauses between the dressed. the style I like very well and the visit of this restaurant is all worth the colors. only recommended;

This load is very special. one comes in and is received by a muffy old smell. the plant comes from the 70s and the food is still formulated in the bottom! the service is very attentive and friendly, but it does not tear it out. the waiting time was also not acceptable, and what served as a goulash soup was an infinable slime with a few pieces of meat. considering that on the first page of the menu the Chef/Küchenkochen is honed as a leiche of his profession, you will really be crazy! my tip thoroughly and put a cook that can cook. if it is good, they can call the device as culinary, but so it is really just a quality for the sweet darm tract and the nase!