Deli Nitsche Freiraum - Luebeck

Deli Freiraum as such is the small local Nitsche located in the old “Nitsche”s farm in the Lübecker Altstadt, which has only recently opened in early June 2020. It should not be a purely gastronomic place, but also provide space and equipment for private events, courses or even yoga and meditation classes. In this review, of course, only the Deli area is to be interesting and I was also aware of the gastronomic offer of the niche. ; external view. In view of the alternative offer mentioned at the outset, it is certainly not surprising that the typical home cooking cannot be found here. The Bowls, which are certainly already widespread in inflation, are also intended to provide healthy and easy-to-be mixes for hunger. Meat is dispensed with, but the sea located in front of the front door is not neglected the Bowls basically vegetarian/vegan can be extended with salmon or tuna. The establishment of the Nitsche is characterized by blue white tones suitable for the marine embossed north. Thanks to some decoration and small plant pots, it does not work sterile or overload. As small as the guest room is the counter with the diverse bowl ingredients takes the majority of the entrance area, there are only a few standing tables at the counter in the interior and a few seating options for two in the rear area for staying. But especially now in summer there are also additional places in front of the restaurant. Most of them will probably call the offer here to go anyway. The entrance area opposite the counter. The back guest area. Since this is not a pure, classic restaurant, but rather something between snacks and bistro, the service is of course also designed for self-service. Since I also realized the to go offer during my visit, the time of visit and communication with the staff was very short. Two young ladies were present this afternoon. Both were friendly and could also answer a few questions about the ingredients, although not exactly with noticeable enthusiasm for cuisine. Ordered directly at the counter, where the bowls are immediately assembled. If you stay in the restaurant, they are also brought to the table by the service. Mouth Nose Protection does not wear the employees, but each ingredient has its own pelle with which the bowl can then be filled cleanly. A short visit to the toilet also confirmed the good impression of cleanliness held here. In most cases, the bowls available today in various locals are tailored exclusively to Asian compilations and taste images and often do not convince with tasteful plaster. The view of the online map of the Nitsche woke with partly exceptionally sounding ingredients Pink fennel, cinnamon tubules, ginger tofu and more in me the hope that you could be pleasantly surprised here. Here you can take a picture yourself: [here link] In addition to half a dozen solid combinations, there is of course also the possibility to assemble its bowls from the ingredients in the counter as desired. The most exciting thing for me from the established creations was the variant called Fleischhauer the restaurant located in the Fleischhauerstraße, which is selected from tomatoes sugo, sweet potatoes, quinoa, pink fennel with coriander, red onions, roasted cauliflower from myself instead of chickpeas, cucumbers and meaty mushrooms in a tahini herbal dressing with slice. As I decided, as mentioned, for the possibility of ordering to go, the colorful variety was delivered in a container with protective hood well and safely transportable. If you feed directly in the restaurant, correct dishes are of course used. Bowl named Fleischhauer, consisting of tomatoes sugo, sweet potatoes, quinoa, pink fennel with coriander, red onions, cauliflower instead of originally chickpeas, cucumbers and meaty mushrooms with tahini herbal dressing and a slice of grain bread The fennel was awarded its pink color by a marinade of red bete. This earthness was tastefully also actually perceptible and fits perfectly to the ethereal of the fennel. On the other hand, nothing was to be perceived by the coriander. The Meaty Mushrooms were champignons marinated in vinegar and soy sauce, which caused a kind of meaty consistency with juice and the certain “umami”. The baked sweet potatoes provided further juice and a sweet taste note. Onions and a few radishes added a slight sharpness. Even at the Gargrad of Quinoa there was nothing to mecker for me, yet it still ensured a slightly grainy bite without being too hard. At the cauliflower a light curry apron made the whole a bit more interesting. Gurke, sprouts and leaf salads, of course, only provided for volume rather than taste. So far everything was really fresh and good and not a dry matter. Only with the tomatoes Sugo and herbs Tahini Dressing I was a bit disappointed. Especially from the latter I hoped for this silky, nutty and still crumbling taste that makes the bowl something special. But unfortunately both the sugo on the ground and the dressing in micro plucks were completely underdosed and therefore tastefully not really existent. If it hadn't been the last thing, I would have considered the 10.5€ in view of the freshness and tasteful creativity appropriate. That's how I have to take a little off at the price performance ratio. At the bottom, the niche left with me an ambivalent rock pressure. Here you can actually find something kulinaric alternative and easy to use for intermediates, which is not completely thrown together. Also the ambience and the short service were good. However, for my feeling for a full score, either at the price or the decisive piece of tasteful intensity should be worked. Nevertheless, I would like to try this again.

Deli Freiraum is the small village of Nitsche in the old “Nitsche” farm in the Lübecker Altstadt, which was opened only in early June 2020. It should not be a purely gastronomic place, but also provide space and equipment for private events, courses or even yoga and meditation classes. In this review, of course, only the Deli region is interesting, and I was also aware of the gastronomic offer of the niche. Given the alternative offer mentioned at the outset, it is certainly not surprising that the typical home kitchen cannot be found here. The shells that are certainly already widespread in inflation should also provide healthy and easy to be mixtures for hunger. Meat is abandoned, but the sea in front of the door is not neglected the bowls basically vegetarian/vegan can be extended with salmon or tuna. The formation of the niche is characterized by blue white tones suitable for the sea embossing in the north. Thanks to a decoration and small plant pots it does not work sterile or overload. As small as the guest room is the counter with the various dish ingredients takes the majority of the entrance area, there are only a few standing tables on the switch inside and a few seating options for two in the rear area to stay. But especially in summer there are also additional places in front of the restaurant. Most of them will probably call the offer to go here anyway. The input region with respect to the counter. The back guest area. Since this is not a pure, classic restaurant, but a bit between snacks and bistro, the service is naturally also designed for self-service. Since I also recognized the offer during my visit, the time of visit and communication with the staff was very short. Two young ladies were present this afternoon. Both were friendly and could also answer some questions about the ingredients, although not exactly with noticeable enthusiasm for the kitchen. Directly arranged on the switch where the trays are mounted immediately. If you stay in the restaurant, they are also brought to the table by the service. Mouth Nose Protection does not wear the employees, but each ingredient has its own pelle, with which the bowl can then be filled cleanly. A short visit to the toilet also confirmed the good impression of cleanliness held here. Most of the dishes available today in various locals are tailored exclusively to Asian compilations and flavors and often do not convince with tasteful plaster. The view of the online map of the Nitsche woke with partly exceptionally sounding ingredients Rosa Fenchel, cinnamon, ginger tofu and more in me the hope that you might be pleasantly surprised here. Here you can make yourself a picture: [here link] In addition to half a dozen solid combinations, there is of course also the possibility to mount its dishes from the ingredients in the counter as desired. The most exciting thing for me from the established creations is the variant Fleischhauer the restaurant in the Fleischhauerstraße, which is made from tomatoes sugo, sweet potatoes, quinoa, pink fennel with coriander, red onions, roasted cauliflowers from me instead of chickpeas, cucumbers and meaty mushrooms in a tahini herbal dress with slice. As already mentioned, the colourful variety was delivered in a container with protective hood well and safely transportable. If you feed directly in the restaurant, correct dishes are of course used. Bowl called meat chopper, consisting of tomato sugo, sweet potatoes, quinoa, pink fennel with coriander, red onions, cauliflower instead of originally chickpeas, cucumbers and fleshy mushrooms with tahini herbal dressing and a piece of grain bread The fennel was awarded with its pink color by a marinade of red prayer. This earthness was tastefully also actually perceptible and fits perfectly to the ether of the fennel. On the other hand, nothing was to be perceived by the Koriander. The meat mushrooms were mushrooms marinated in vinegar and soy sauce, which caused a kind of meaty consistency with juice and the specific “umami”. The baked sweet potatoes delivered further juice and a sweet taste. Onions and a few radishes added a slight sharpness. Even in the Gargrad of Quinoa there was nothing to remember for me, but there was still a slightly grainy bite without being too hard. At the cauliflower a light curry apron made the whole something more interesting. Gurke, sprouts and leaf salads, of course only for volume instead of taste. So far all was really fresh and good and not dry. Only with tomatoes Sugo and herbs Tahini Dressing I was a little disappointed. Above all from the latter I hoped for this silky, nutty and still crumbling taste that makes the bowl something special. But unfortunately both the sugo on the ground and the dressing in micropucks were completely underdosed and therefore tastefully not really existent. If it hadn't been the last, I would have considered the 10.5€ in view of the freshness and tasteful creativity to be appropriate. This is how I have to derive something from the value of money. On the ground the niche with me left an ambivalent rock pressure. Here you will find something culinary alternative and easy to use for intermediates that are not thrown together completely. Also the ambience and the short service were good. But for my feeling for a full score, either at the price or the decisive piece of tasteful intensity should be worked. Nevertheless, I would like to try again.