Marea Ristorante Bar - Nußloch

Spaghetti alla carbonara is one of the most famous recipes of Italian cuisine. as it is so often the case with the famous creations, on the carbonar vs badminton appeared the time that appeared differently legendary over the origin of this recipe. sport after work. we were looking for a suitable place, my roommate B.K made p. advertising for the club center in nußloch. he is an enthusiastic squash player, but would like to take us in badminton naturally, he should not see a country against my feared squash balls at the end, but in advance I found out that the marea ristorante is listed in the michaellinguide is also accommodated in the Racket Center. my chef was less enthusiastic about the idea, returned to the badminton still in marea, he had made 2 years ago less good experiences, but we had not 2014, no, we write the year 2016. the marea is ristorante bar and offers beside numerous wine, beer (from the barrel, alcohol-free drinks, pizza, fish, pasta, seafood and meat. Mediterranean fresh kitchen, right next to the center hof, we had to test it of course, I also had to prepare the spaghetti carbonara (from the recommended card for 8.90 because after the service, the original Italian recipe (without cream is prepared) to the court there are two credible theories: the most common soldier says that the pasta alla carbonara was found in the second world waret by an American cook. he used her speck and eirations as sauce for pasta and added the last pfeffer and cheese to underline the taste. Taste, yes, I had thirst and longed for hot taste! then came to the place well tempered while running through the well-equipped menu. 4 pages, 2 pages recommended, 2 3 pages standard dishes. I noticed parpadelle con calamari e zaffarano or the burger grande siciliano 232 gramm bark with cheese rucola, parmesan, black truffle, trufflepesto and homemade burgersoße. I had a really good pleasure, but more on the spaghetti carbonara. a further theory, however, is that the carbonara is the further development of an old recipe called "cacio e owa" (bee and ei from the latium, from which the kohler (in Italian carbonari fed when they moved into the forests for coal production.) I know that carbonara is generally for coal merchants who should be reminded of this farm by the black pfeffer grains. my colleagues ordered the Caesar salad with roasted chicken (9,59 with parmesan and olive and delicious caesardressing, my colleague chose the salmon from the grill (without parmesankruste as supplement Mediterranean vegetables from the grill. the dishes then came after good 35 minutes at once on the table, there was no greeting from the kitchen. we found it a pity that we would like to have a teller with bruschetta than in the meantime. but now what came was compensated. my spaghetti carbonara were sensational, beautiful beautiful beautiful beautiful of the egg, strongly spiced, fried speck, gorgeous parmesan spek eier pfeffer taste, with the al dente spaghetti, good to knee down. also the section was exactly right from the amount to be pleasantly saturated. highest praise also from the salmon eater (in , the salmon beautiful glassy, the sweet with light bite, beautifully spiced. also for cäsarsalat, the hunch of warm, juicy, well grilled. the salate of excellent quality. many thanks to the Americans, because for the original Carbonara americans have asked the local people to the time to add to the courts, in the convince, it is a speck they usually eat. Conclusion: class food, class service, excellent value for money, as they can quickly and easily forget the time (we have been sitting almost 3 hours and I have 3 yeasts we like to come back!