Ani House - Bremen

Certified stipendiat hanseat recently the always somewhat sleepy gastro scene on the weser. Now, finally, this Vietnamese restaurant is arg in a few local gastro groups and also celebrated in the well-known descent rats, there were 5 perfect reviews all dominated by little and only valor and à la “Bester bao bun the city” or “The pho exactly as.” but when I sat on the other side of the crossing before the golden brunch, the small looking load with the falling beer garden radiated a certain road credible under a brandy. Therefore, the next day I was surprised to find more than 30 places in the souterrain in three rooms. two flat tables on a podest “in the window”. when they feed there, the guests had thrown their shoes on a wild baptism. a look they see or not. how does this affect the “atmosphere” in the gas room on hot, humid days? I quickly escaped to the outside to find out that apparently only recently a veritable terrace is connected, but still partially unprotected. the occasional spray rain fell under “authentic northern Germany” only right when one had to cross the traffic noise of the great crossing as “authentic Vietnam”. I got used to it quickly. as a couple or group they have to try something in the conversation. to get a small overview, I visited the Ani house on this Monday both on the afternoon and in the early evening and ordered “querbeet”: at the entrance vegetarian filled rice paper rolls 5€ in cold, followed by pho with rindebrust 11.5€ . at “Nnaking” then the ferritized “Frühlings” variants on glass noodles were at least 10.5€ and after that the but somewhat unorganized. a single herde was overlooked until he finally ordered the menu via phone call! surprise: I was not! how often in the Asian gastronomy the service remained polite but cool in contact. because of the language barrier, the talk of the mother keeps unbeautiful to the long past Fallern sounds: “Don’t behave! Tofu?” nevertheless good average. if you pay a little confusion and not, the order is presented on small yellow post of it and thus on the tresen apparently the table plan. there are of course no bills, but surely after the evening all papers are drilled into the cash register. I “dry” a half point, because it upsets me to add the prices in the head, so it can roughly compensate for the correct amount. but now we go with the roll distribution: the “summer” variants were only recently wrapped, cool and fresh. in the vegetarian content, the crispy gurke first, then mango. Just like the salad this should be all “bio” quality without the card showing more precisely what it means. I could not make up the inlaid vegetables, but the carrot needles used lubricated very untreated. coriander green has been used abundantly; that wouldn't have been as much liked as I did. the tofu strip remained inexpressible. the not too intense hoisin sauce was satisfied with light lime knots, fruity and crispy roasted tweepers; these are so small things that can make the difference also in profane holdings. I wasn't dissatisfied. the most famous suppe south-east asias surprised with a not too strong broth, from which to my dear zimt fine sprinkled. Unfortunately, the announced thai basilikum shined through absenteeity and also ingwer and caltte had been used for my taste much too economical. the only true art has already made the colleague simba clear: best a selection of raups on the table from which they can use for personal gusto. all hoisin and Sriracha sauce were served extra. the rice noodles were rice noodles. remains the brisket, which has been expressly announced in the card, as well as done alternative: cork-hives medium and obviously was also. at the first bit, an unexpected vigilance was surprised. on the second this stimulates the lack of structure, also not so typical of slowly cooked bark in small segments. Instead, a slightly creamy surface that reminded me of the meat that was treated with food strength during the Chinese past years. tastefully there was nothing to complain about the flesh. in some parts of the country, it is called "not tamed, is praised enough,"! but of course this does not apply to us euphoric North Germans: and so in the highest tones it must be spoken of the early roll, which is introduced kulinarally in the late afternoon. the three unquestionably self-produced examples were perfectly roasted: hot, but not so that you burned the mouth. crispy, but so that it burst into the mouth, not broken over the half of the table. with a dark bronze color, but without wanting to run immediately. kindly, the good pieces were already served in thick slices cut, reminded me of shawarma. in the interior the protagonists already known from the cold variants, with this time the möhrenstiften came softer and perhaps also a little more acidic. so easy it was not to see because the filling was mixed with fresh cheese that wore a creamy texture. a sweet chili version to dippen. the inspiring frittiergut on a decent part of glass noodles, which came to my amazement completely “plain”, i.e. unmarried and almost dry. I could now imagine that this was intentional because the baked goods had already been pulled through with their moisturizing effect, which would have confiscated the crack of the spring roll. After I had pierced a little suspicious in the nudes around, the vinaiigrette, mixed with chili pieces, unveiled on the floor. Along with the raw food sections, coriander leaves and especially the fresh mint, I mixed a refreshing salate. until here the best dish of my little test series and it remained. the mighty bao burger after the art of the house was no disappointment. the slices of roasted duck breast had the same, slightly creamy juice as before the bark. I was not disturbed at all here, all better than the ordinary skill variants in many Chinese natives. also the taste of the deen was clear and was supported by a sweet spicy bbq sauce. very, very tasty. but the spicy mayonnaise that was promised in the card was missing as well as the caramelized tweepers. Instead I managed to get the filling mass of eisbergsalat, mango, greed and carrots. but of course only because I was allowed to enjoy it for the third time today. even made “satis” was the essential point of criticism, which unfortunately was the flockness of a good steam tip. already elastic, but still firm and especially also somewhat dry, so I missed the mayo. I've been cheating for a long time. pity, pity, just to finish the only real weakening of the ani house. otherwise everything has convinced when I felt that the positiw subordinate elan is something there at the beginning. why take the good ingredients after the menu if the guests can also be satisfied with less impact. Conclusion: also on dobben no reason for a “Hypoe”, but a good, recommended restaurant is the ani haus gasse.

The food tasted good, but the curry was only lukewarm. the kimchi salate was in a ratio at a price too little. 90 minutes delivery time is too long.

It was our third order. eating is very good and delivery is usually very fast. unfortunately missing the rice.

I find the sustainable packaging super. somewhere they also give to use a lot of bio. tastes good. the quantities are averaged.

Gyoza ramen, veggie bowl and the reisnudel with veggie earlylingsrolle were super delicious. we find the sustainable packaging especially well.