Babas Anatolische Küche Bremen

In general: another anatolian restaurant with a laumherd opened in august 2016 in the southwestern brunettes, at the border to the common stuhr. friends left the weser discovered and we would like to talk about the long trip of st. magnus into the deep khping. it became a beautiful evening, but the kitchen performance of the babas does not justify a trip through creams. it remains with my reference box in the near bremen vegesack. for further orientation in the Turkish Anatolian Gastro scene also see my crumbs of restaurants tendüre, charisma and adost. as expected for a Saturday night, the babas was well visited, but not breaking full. the public a little younger, even in small groups. I tax the price-performance ratio at three stars. the homepage shows the menu and offers a reservation service: [hidden link]. service: to anticipate: a baba (Turkish vater, known from the hip hop jargon of the “Babo” in the sense of the cook a band that we don’t get into the face, instead of young service staff, some of which seemed unnecessary. all dressed black. the service team was not played properly. also it did not always go forward quickly and a little more attention for tempered glasses would also be desirable. Finally, a more experienced force over the school age was very friendly and mostly cheerful smiling. instead of a baba a matron appeared to the tables and asked if it was beautiful and everything was right. the beverage prices at a level that must be designated as usual for new openings: 0.3 l veltins or grevensteiner come to 2,80 €, mineral water is not on the map that bon has 2 € for 0.2 l. very modest is the open wine offering: only a red and a white “house wine” for 3,90 € for 0.2 l, plus six bottled wines, of which five anatolic wines from kayra, which can fit from the origin and can be read well on the map and the side custodian. de donable a drink after the choice to close (tee, mokka, raki . Eat: a focus on the map forms the mezze, from which I counted 18 in the price range from 3.90 to 5,90 €. interesting to choose the offer at a flat-rate price 3, 6, 9 or 12 mezze and thereby get a discount because the average price then falls from 3,90 € (three pack to 3,58 € for the twelfth selection. I compare the prices in view of the prices immediately described with the price of 9,50 € for the compound feed plate for two persons in the reference shelf, then offers the same price for the compound feed plate for two persons in the reference shelf. However, it must be fairly reported that everyone will once have a small cacic on the freshly baked fladenbrot, i.e. the Turkish pendant to the tsatsiki. rather medium bones with a little dill it could be used for a time reversal with fladenbrot from the dish. the fladenbrot should stay in the oven for a few minutes to get a little more color and shaft. the ladies at the table were then allowed to select nine mezze for 33,90 €. the balance between card, photos, memory and speary notes gives the following individual critikens: 1. grilled garlic sausage (suçuk : intense, typical taste and beautifully grilled longitudinal discs. 2. bulgur salad with fresh crimps: so lala. 3. filled wein leaves: dimensionally stable (not mushy with a filling without aroma sensitivity with a klacks cacik. 4. pumped cicherbsen with red and yoghurt sauce: looked like taramas (with colored fish and I didn't like it at all (other on the table liked it; I would always prefer classic humus. 5. with cheese filled mini teigröllchen: so lala (refer to my favorites also elsewhere. 6. White sprout beans in tomatensoße: neat, though the beans were only normal. 7. Aubergine cream with yogurt and garlic: with a little salt good. 8. Chess of Chess with rucola and red tweepers: my favorite! 9. aubergine stew with tubs, zucchini, paprika, kartoffels and garlic tomato sauce: boring. what goes through unfortunately is a lack of spicy handwriting. knock in low dose, no cumin, no pul beer... almost trembling to go to work. only the dishes whose ingredients bring good taste (suçuk, cheese, auberginen knew to convince properly. on the tables, by the way, only salt and pepper mills, but not a pot with lung beer. When I asked one of the young helpers for lung beber, she didn't know what I mean. I then got a small exfoliation from the kitchen brought by a young Turk. a Turkish grill restaurant without pul beer on the table is like a Chinese without soy sauce and sambal olek to season. the portion sizes in the square mezzen dishes are more behave in comparison to many palates. will certainly be fed two people who want the dozens of mezze, especially when being brought fladenbrot. but with €42.90 you have to put something on the table. it should not be forgotten that the use of mezze is cost-effective because high-quality ingredients (seafood, meat that can be read on tapas cards are not used in bas. after digestion, we took two main dishes with a second plate. my choice fell on adana kebab and kartoffeln (alternatiw I could have chosen the boulgur for 14,90 €. unfortunately the alder and antep ezmesi (sharp sweets, belonging to the court, were forged (the excited chatter at the table had me – from a critical, indescribable so in bespoken that I was not noticed after eating. the speer had a top. the carrots from the clay oven with too much bite. a tomato quarter with a stalk (instead of a whole grilltomate, as usual in this dish, a small grilled sharpener pfeffer, wash rings and an open orange disc had to hold for the optical filling of the plate. the Turkish frikadellen from the loam oven with soft cheese (15,90 €.) stood against the French flaws and the cheese (fairly also only as a "weak cheese" on the fitting card. even the tomato sauce in the separate dish something for delicious. Finally, I would also like to evaluate the kitchen performance only with three stars and that is also achieved more closely. in contrast to a magnificent adost, only a few oriental stylistic agents were used. in the eye only the oriental, dimly pendulum lights swing. Otherwise, the three rooms of the babas are provided with strong wall colors, which are colored in contrast to the bright floor in the floor optics (determined again linoleum.) the tables are bright and very dark. to our joy generously dimensioned so that two appetizer plates, bread basket, drinks, teller etc. could be placed well. also the table distances and alignment paths are not penetrated. on the right side of the tresen of the typical loam oven, which reminds me of the dome of an atomic power plant (additional association: christmas at the hoppenstedts . narrower it goes into the flowing space for the hearts, which was safely renovated. my sensitive listening confiscates consistently humble music that was asked when anatolian folk music was declared. Perhaps one can feel the blue in the wide areas of the Anatolian highlands rather lonely, but three hours as a subpainting of a cheerful evening ... cleanliness: here is only a critical note: the wet wipes of the table between the walks I don't like, unless a pain has to be eliminated. my own brothcrumbs don't bother me.

An absolute secret tip. Very close to the highway, best kitchen and service. Instead of fast food, dear time ordinary oriental cuisine

The food was very tasty, good portion size and beautifully dressed. Just in Corona, I would have liked two things differently. Each guest/table should get a blank to leave his data, including disinfected pen. And it would be nice if not the uncomfortable tables were selected in the passage or at the door.

The food was very delicious. Since Fladenbrot, as well as the appetizers and the tasty dishes from the oven, all have been thrilled. Service very nice and attentive! Come back!

Great service and well tasted fresh self-made salads, sauces and Barbecue