ristorante kulimare - Garmisch

As already mentioned in my penultimate work, our last day in Garmisch Partenkirchen should be culinaryly firm in green white red hand, neither Mexico nor Hungary came along; exclusively Bella Italia's palate delights should satisfy our hunger. Light humility should accompany the evening: Where were the last eight days, weren't we traveled before yesterday? Children as time passes... But also anticipation should be in the game, another white spot on the GAP culinary map should be trimmed, a visit to a popular Italian who has not yet visited: the “Kulimare” at the Dorint Sporthotel Garmisch Partenkirchen. Obacht once again offered their driving services on this evening, at about 8 p.m. we went on the way to Partenkirchen and after a few minutes and kilometers the vehicle could be parked in the parking lot of the hotel. The hotel dominates the scenery, you have to look closely to discover the restaurant on the first floor of an annex building. From the outside it seems somewhat sober, factual and something came into the years; inviting Mediterranean flair looks different. Exterior view But as you know: “Grey is all the theory decisive is in 'm place'... or on the plate, so we went on the way to the upper floor, where the total retro immersion should take its course. A large open space, the ceilings and columns in white, on so many walls a cliché-laden fresco, which could well have emerged after the dedicated study of some Bob Ross consequences, garnishes the whole with white leather as a covering for the benches existing in some areas. In short: More 80s Italo Flair does not actually go! If at a corner table Monaco Franze had made beautiful eyes at a Kir Royal of a young lady, I would not have wondered and in fact a silver-grey gentleman in the fine twist with a little companion what I would like to pay a half extra star for the ambience in retrospect: “A bisserl what is finally going!” I didn't want to talk to you, miss. I just wanted to ask you if we might want to have a cup of coffee together. The friendly greeting was made by a aparte Italian at the end of fifty in elegant wardrobe. It should also take over the service and convinced with its pleasant, polite and never superficial way. Obacht! had reserved a very nice table, at the edge of the happening directly at the glass wall to the terrace, on the outside view to the left. The terrace is nice to look at, even if the view is not as intoxicating as in the “Da Nico” I can well imagine closing the day with a good pasta on a lukewarm summer evening. the terrace after sunset The simple table culture itself strongly appeals to the rest of the ambience, I liked the high-quality fabric napkins in the glass. Signora asked first drinks requests, where three well-cooled glasses of Prosecco – more Frizzante than Spumante – should soon be served at €4.50 and a large Rhabarber choir to fair €3.50. The map is pleasantly manageable and seasonal, there is neither the notorious pasta and pizza litanei, which contains three billion positions, nor some exceptions – the usual mainstream classics. Of course, there is pasta and even the one or the other pizza, but everything always reads with a touch of class and claim without being exalted or exhausted. Relaxed we chose our dishes, the Prosecco wounded, Signora listed routined and escaped towards the kitchen. From there, we should unfortunately NOT hear about my great wonder until the appetizers are served. It is completely incomprehensible to me why, in the absence of a real amuse, not at least, for example a few olives with bread, oil and balsamico, especially when you look at the slightly elevated price level and ambience. In addition to other aspects, this also leads to deductions in kitchen and price performance ratio, here you can provide with little effort and goods use for satisfied guests and even significantly cheaper competitors do so in most cases. Appetizer Carpaccio di manzo – 14,50 € 2018 Montmija Syrah rosé, Les Domaines Auriols SAS, Lezignan Corbiers, France – bottle at 23,00 € Carpaccio di Manzo The court should not be able to apply visually to the colourful paintings of his name founder, and quantitatively, it was rather purist and usual. The only small art handle was some tupfers of a basil Pestos, otherwise only extremely thin meat, parmese chips, olive oil, rocket, pickle salad and some Fleur de Sel I asked for a pepper mill and peppered heartily after. The meat was so thin and available in such small grams that it fell hard to taste right here, but it remained rather inconspicuous taste. If one managed to bug all components together on the fork, it was expected – what should go wrong with this combination? – a very successful overall picture, but after five forks the appetizer was finished. A very pleasing appetizer for the proverbial hollow tooth, that is allowed to be found even if I naturally give quality to the quantity the infinitely greater value. Mr. Obacht and I shared a bottle of a French organic wine that liked quite simple, pleasing wine with fresh, mineralized raspberry fruit, a picture book terrace wine for the summer, even though I hate this term, but here it fits like the fist in the eye. By the way, I would like to call the costing of the wine ambitious. Oh, if the kitchen in Amuse had such ambitions... Madame was little hungry and divorced with a Carpaccio and an Insalata Mista, the little creative, small supplemental salad – which also visually did not exactly represent a star hour – was calculated with six euros: no bad value added for half a tomato, a few pieces of undamaged cucumber, a few leaves of salad and a little ragged carrot... A parsley palm stuck in the fish and sprayed holiday feelings, this “interesting” big deed in the cultural history of the food garnish worked unfortunately only because the skin was not in the approach, as I had to notice when removing the scrub. The whole thing on a vegetable mix reminiscent of ratatouille and associated, slightly aqueous sauce. At the latter, it was not possible for me to determine whether this part of the Ratatouilles was or was placed separately, and finally, no matter how tasty, only tomato, olive and celery dominated depth, anger and aroma spectacle were unfortunately light years away. The ideal cooking point of the fish was unfortunately somewhat exceeded, but it is fair to mention that it was still completely acceptable, dry it was not. The taste of your own could be best met with “inconspicuously” but it wasn’t exactly as if the goods were loaded from the Rungis Express helicopter only in the afternoon. The Gratin simple pepper and salt kitchen, some nutmeg and Aglio, well liked the thin layers, which can be easily produced at home with the vegetable plan. A disappointing main course, unfortunately, I seldom order fish to this and had been looking forward to a small Mediterranean flavor fireworks, which was rather a bangbon. Obacht! fed her pizza with grilled vegetables only half and I didn't really like it. Whether it didn't taste her I don't remember exactly, maybe she can say something in the comment. So parts of the culinary were also, the mood at the table did not break down, Mr. Obacht had made a very pleasing car sale this day and was correspondingly good laughed, my dear, it was laughed a lot. To dessert, we had thought about the homemade Tiramisu, with a small chat with one of the operators – a friendly Bayer in the best years – but it was shown that no one was prepared on that day due to the weather; one makes it here with fresh eggs and had fears in terms of durability. Since it was quite late and otherwise we did not laugh at irresistible sensations, we dispensed with a dessert and asked for the bill. The payment could be done via EC card, but I had to pilger to the counter, which is why I did this during our break-up. On the occasion one gave me a good grappa we chatted a little bit with Signora and the host, nice and sympathetic they are here sighing, the kitchen could only have stopped there. Conclusion I believe that you can cook well here, otherwise the restaurant would not have stayed here for so long years and be able to cook up satisfied regular guests and also Obacht's criticism speaks a clear language. The ingredients are also quite good to mention. But today's snapshot: The missing appetite makers, the appetizer in Amuse Quantity, the cheeky supplement salad, my pale main dish in every respect... more than 2.5 stars I do not see retrospect for this daily performance. I would like to rate the service with 4.5 stars, our aparte Signora was always present, exceptionally polite and facing, asked about satisfaction, made recommendations, everything fine. The ambience, despite all the 80's shops, I would like to rate it with 4 stars. The light mood is comfortable, the materials high quality, pleasant background music and a spacious guest room, we felt comfortable even if I couldn't get along with one of the other Derrick Tatortvilla comparison. In addition, the shoulder pads Blazer or after training the new Frotte welding bands want to be executed again! : Cleanliness in every way perfectly, everything works well and is well in shot: 5 stars At the price performance ratio I am back in other spheres: Because of the criticisms that have been raised, I only come to 2.5 stars. The overall rating of 3 stars results from the blending of kitchen, service and ambience, with an increasing weight in the cuisine.

As already mentioned in my penultimate work, our last day in Garmisch Partenkirchen should be culinaryly firm in green white red hand, neither Mexico nor Hungary came along; exclusively Bella Italia's palate delights should satisfy our hunger. Light humility should accompany the evening: Where were the last eight days, weren't we traveled before yesterday? Children as time passes... But also anticipation should be in the game, another white spot on the GAP culinary map should be trimmed, a visit to a popular Italian who has not yet visited: the “Kulimare” at the Dorint Sporthotel Garmisch Partenkirchen. Obacht once again offered their driving services on this evening, at about 8 p.m. we went on the way to Partenkirchen and after a few minutes and kilometers the vehicle could be parked in the parking lot of the hotel. The hotel dominates the scenery, you have to look closely to discover the restaurant on the first floor of an annex building. From the outside it seems somewhat sober, factual and something came into the years; inviting Mediterranean flair looks different. Exterior view But as you know: “Grey is all the theory decisive is in 'm place'... or on the plate, so we went on the way to the upper floor, where the total retro immersion should take its course. A large open space, the ceilings and columns in white, on so many walls a cliché-laden fresco, which could well have emerged after the dedicated study of some Bob Ross consequences, garnishes the whole with white leather as a covering for the benches existing in some areas. In short: More 80s Italo Flair does not actually go! If at a corner table Monaco Franze had made beautiful eyes at a Kir Royal of a young lady, I would not have wondered and in fact a silver-grey gentleman in the fine twist with a little companion what I would like to pay a half extra star for the ambience in retrospect: “A bisserl what is finally going!” I didn't want to talk to you, miss. I just wanted to ask you if we might want to have a cup of coffee together. The friendly greeting was made by a aparte Italian at the end of fifty in elegant wardrobe. It should also take over the service and convinced with its pleasant, polite and never superficial way. Obacht! had reserved a very nice table, at the edge of the happening directly at the glass wall to the terrace, on the outside view to the left. The terrace is nice to look at, even if the view is not as intoxicating as in the “Da Nico” I can well imagine closing the day with a good pasta on a lukewarm summer evening. the terrace after sunset The simple table culture itself strongly appeals to the rest of the ambience, I liked the high-quality fabric napkins in the glass. Signora asked first drinks requests, where three well-cooled glasses of Prosecco – more Frizzante than Spumante – should soon be served at €4.50 and a large Rhabarber choir to fair €3.50. The map is pleasantly manageable and seasonal, there is neither the notorious pasta and pizza litanei, which contains three billion positions, nor some exceptions – the usual mainstream classics. Of course, there is pasta and even the one or the other pizza, but everything always reads with a touch of class and claim without being exalted or exhausted. Relaxed we chose our dishes, the Prosecco wounded, Signora listed routined and escaped towards the kitchen. From there, we should unfortunately NOT hear about my great wonder until the appetizers are served. It is completely incomprehensible to me why, in the absence of a real amuse, not at least, for example a few olives with bread, oil and balsamico, especially when you look at the slightly elevated price level and ambience. In addition to other aspects, this also leads to deductions in kitchen and price performance ratio, here you can provide with little effort and goods use for satisfied guests and even significantly cheaper competitors do so in most cases. Appetizer Carpaccio di manzo – 14,50 € 2018 Montmija Syrah rosé, Les Domaines Auriols SAS, Lezignan Corbiers, France – bottle at 23,00 € Carpaccio di Manzo The court should not be able to apply visually to the colourful paintings of his name founder, and quantitatively, it was rather purist and usual. The only small art handle was some tupfers of a basil Pestos, otherwise only extremely thin meat, parmese chips, olive oil, rocket, pickle salad and some Fleur de Sel I asked for a pepper mill and peppered heartily after. The meat was so thin and available in such small grams that it fell hard to taste right here, but it remained rather inconspicuous taste. If one managed to bug all components together on the fork, it was expected – what should go wrong with this combination? – a very successful overall picture, but after five forks the appetizer was finished. A very pleasing appetizer for the proverbial hollow tooth, that is allowed to be found even if I naturally give quality to the quantity the infinitely greater value. Mr. Obacht and I shared a bottle of a French organic wine that liked quite simple, pleasing wine with fresh, mineralized raspberry fruit, a picture book terrace wine for the summer, even though I hate this term, but here it fits like the fist in the eye. By the way, I would like to call the costing of the wine ambitious. Oh, if the kitchen in Amuse had such ambitions... Madame was little hungry and divorced with a Carpaccio and an Insalata Mista, the little creative, small supplemental salad – which also visually did not exactly represent a star hour – was calculated with six euros: no bad value added for half a tomato, a few pieces of undamaged cucumber, a few leaves of salad and a little ragged carrot... A parsley palm stuck in the fish and sprayed holiday feelings, this “interesting” big deed in the cultural history of the food garnish worked unfortunately only because the skin was not in the approach, as I had to notice when removing the scrub. The whole thing on a vegetable mix reminiscent of ratatouille and associated, slightly aqueous sauce. At the latter, it was not possible for me to determine whether this part of the Ratatouilles was or was placed separately, and finally, no matter how tasty, only tomato, olive and celery dominated depth, anger and aroma spectacle were unfortunately light years away. The ideal cooking point of the fish was unfortunately somewhat exceeded, but it is fair to mention that it was still completely acceptable, dry it was not. The taste of your own could be best met with “inconspicuously” but it wasn’t exactly as if the goods were loaded from the Rungis Express helicopter only in the afternoon. The Gratin simple pepper and salt kitchen, some nutmeg and Aglio, well liked the thin layers, which can be easily produced at home with the vegetable plan. A disappointing main course, unfortunately, I seldom order fish to this and had been looking forward to a small Mediterranean flavor fireworks, which was rather a bangbon. Obacht! fed her pizza with grilled vegetables only half and I didn't really like it. Whether it didn't taste her I don't remember exactly, maybe she can say something in the comment. So parts of the culinary were also, the mood at the table did not break down, Mr. Obacht had made a very pleasing car sale this day and was correspondingly good laughed, my dear, it was laughed a lot. To dessert, we had thought about the homemade Tiramisu, with a small chat with one of the operators – a friendly Bayer in the best years – but it was shown that no one was prepared on that day due to the weather; one makes it here with fresh eggs and had fears in terms of durability. Since it was quite late and otherwise we did not laugh at irresistible sensations, we dispensed with a dessert and asked for the bill. The payment could be done via EC card, but I had to pilger to the counter, which is why I did this during our break-up. On the occasion one gave me a good grappa we chatted a little bit with Signora and the host, nice and sympathetic they are here sighing, the kitchen could only have stopped there. Conclusion I believe that you can cook well here, otherwise the restaurant would not have stayed here for so long years and be able to cook up satisfied regular guests and also Obacht's criticism speaks a clear language. The ingredients are also quite good to mention. But today's snapshot: The missing appetite makers, the appetizer in Amuse Quantity, the cheeky supplement salad, my pale main dish in every respect... more than 2.5 stars I do not see retrospect for this daily performance. I would like to rate the service with 4.5 stars, our aparte Signora was always present, exceptionally polite and facing, asked about satisfaction, made recommendations, everything fine. The ambience, despite all the 80's shops, I would like to rate it with 4 stars. The light mood is comfortable, the materials high quality, pleasant background music and a spacious guest room, we felt comfortable even if I couldn't get along with one of the other Derrick Tatortvilla comparison. In addition, the shoulder pads Blazer or after training the new Frotte welding bands want to be executed again! : Cleanliness in every way perfectly, everything works well and is well in shot: 5 stars At the price performance ratio I am back in other spheres: Because of the criticisms that have been raised, I only come to 2.5 stars. The overall rating of 3 stars results from the blending of kitchen, service and ambience, with an increasing weight in the cuisine.

Food was great (lovely bruscheta, tematic soup, pizza or Dorata fish) plus lovely wines an a great service. Tip: book a table in advance as The restaurant îs not biiig, taking into account it îs part of Dorint hotel.

Das Ristorante Kulimare befindet sich im Dorint Sporthotel und ist ein relativ kleines, aber dafür schönes Restaurant mit Terrasse. Die Speisekarte ist ebenfalls relativ klein, aber mit den wichtigsten Spezialitäten der italienischen Küche versehen. Die Preise halten sich auch im Rahmen. Die Speisen sind ausreichend groß und sehr lecker, hier passt das Preis-Leistungs-Verhältnis. Auch die Angestellten sind sehr freundlich und kompetent, hier kann man gerne hingehen, wenn man sich im Hotel aufhält oder auch wenn man in der Nähe übernachtet.

Ligger i anslutning till hotell Dorint. Goda pizzor och vällagad pasta. Rätt liten lokal, men vi var nog där i lågsäsong. OK service, som i övriga Garmisch.