Mani In Pasta - Luebeck

Directly in the times of the Corona crisis, the “Mani in Pasta” with a new opening in the St. Jürgen district initially tried, of course, only as a take-away with an extension of the local gastro offer to an authentic Italian cuisine. This attempt has not yet been successful, but it has also been possible to save yourself by the deep Corona winter 20/21 and also expand its offer with a delivery service. So for me it was high time to make myself an image of the quality offered here. Look at the counter. Interior with a small seat. In the rooms of the Mani in Pasta, there have often been the owner of changing bakeries. Accordingly, the room design and the space offer are also significantly limited compared to a classic restaurant. The counter remained of course and today serves primarily as a cashier or Pick-up station for the Take Away business. At the same time, however, it has also been decided to completely dedicate the remaining interior to the above mentioned delivery service business and thus make it a separate “pizza factory” so that the gastronomic area is completely limited to the outside seat. Outside view. With the stones designed in the colours of the Italian flag, I find it definitely good to distinguish them from the rest of the sidewalk. It gives guests a little more rest from the normal passer-by stream and at the same time truly serves as a eye-catcher. This in winter should not be possible on site or only for the really hard-boiled, which also does not deter winter temperatures shows that the take-away and the delivery service could well build up a good foothold, that already in the Corona-Lockdown proved so well that one makes it the main concept. On the day of my visit, this great March weather would definitely have been enough for the outdoors. Nevertheless, I was able to stay on a small wall table with bar stools for my short arrival this early evening in the warmer inner area, which was completely enough for me. 3 employees were on site at this time. I ordered directly at the Tresen, where an older lady welcomed me in German. She also took over the communication with the two, apparently, owners who were full blood Italians. The warm season is also served in the square on the open-air seat, but as mentioned this time I was not necessary. Despite a noticeably tight pace and ordering in the delivery service and take-away, the lady mentioned acted organized and gave me their attention. In the further course, she was also interested in small talk with her colleagues. The team secured a very big advantage through its openness and spontaneity, which it met with regard to my special desire to change a food, which I will explain in more detail below. An Italian-emotional hospitality that was not a uniform show, but just honest. The menu is divided in the Mani in Pasta as follows. The focus here is actually less on what we would understand as a pasta, but on what can be made of the literal translation of this word dough in the oven. A huge selection of pizza, pinsa, foccacia, freselle or also puccia will satisfy every friend of this kind of Italian dishes his favorite desire. Nevertheless, the main dishes can also be used to choose pasta dishes and lasagna versions. Despite this very clear core competence, I chose a dish from the field of appetizers, which, in addition to typical anti-pasti, also contains salads. I was very pleased that I was given an extra wish for the Insalata di Tacchino, a great service that I had already mentioned in the section on the previous one. Originally, this salad variant consists of leaf salads, red onions, tomatoes and olives in a honey-senf dressing from the so frequently encountered but equally painless turkey strips. However, if I have been with the “authentic” Italian, I would like to taste something special from the cuisine of this country. The South Tyrolean bacon, which came as a covering for some dough dishes, is my greatest interest. And in fact, the team liked to fulfill this individual idea and thus prepared the salad as “Insalata di Speck Alto Adige” in the small portion for € 6.4 as follows. Despite the above-mentioned, unfortunate delivery business for the early evening, I didn't have to wait 10 minutes. “Insalata di Tacchino”: from mixed leaf salads, red onions, tomatoes, on my request South Tyrolean bacon instead of turkey strips and olives in a honey-senf dressing; small portion. Suitable for mixing in a small bowl lay on a bed of crisp iceberg salad cuts of radicchio, carrots, cucumber and tomatoes. In between, the annon-clad olives found space as well as red onion pieces and ruccola. The honey-senf dressing was already draped in a suitable amount, so that the true crowning in the form of 5 slices of the South Tyrolean Speck could be the crowning completely undisturbed. And he was tasteful for me too. This unique, salty Umami put the hoped kick on the already good base of the salad. Its components were all fresh and crisp and prepared so cheerful “nabber fun”. The honey-senf dressing was also positively attentive to itself. It was built on a creamy, yogurt-like basis, leaving an acid but not missing. Aromatic mustard, also visible as coarse grains, was clearly noticeable and brought into good balance with honey sweets. Truly a dressing that raises the salad and yet so discreet that the highlight of the South Tyrolean bacon has never been displaced for me. A few thin slices of Foccacia showed a great pore and thus fluffiness. They would have accompanied the salad perfectly if they had been a bit warm. But that was anyway an addition that I didn't expect and did no break at all to the great overall impression of this little appetizer. Their order has been fully rewarded for me, as you will notice. The 6,4€, which, despite the change to the original variant, remained the same with turkey in the South Tyrolean bacon, I liked to increase with tips. The “Mani in Pasta” left a positive impression at this truly short and small premiere. The kindness and great openness secure a high score for me at the service. The ambience in the mentioned minimal interior area is of course barely valueable, but nevertheless came over worth and the design of the exterior seat is also refreshingly different. Finally, this little salad appetizer of the short visit already filled me with all that I had hoped for. A fresh base with aromatic dressing wore my desired product highlight of the South Tyrolean Speck simply super and justified its price. I don't think it's wrong that Italian new openings usually don't give me an equal chance, but it's too often the case that you meet a "handling kitchen" that is purely for the purpose of winning. However, the “Mani in Pasta” makes a pleasant difference with its offer and has now also witnessed the first personal tryout for me that it actually represents an enrichment of the local culinary selection.

Right in the times of the Corona crisis, the “Mani in Pasta” with a new opening in the St. JÃ1⁄4rgen district, of course, initially tried only as a ride with an extension of the local gastro offer of an authentic Italian cuisine. This attempt has not yet been successful, but it was also possible to save yourself through the deep Corona Winter 20/21 and also to expand its offer with a delivery service. So it was time for me to make a picture of the quality offered here. Look at the counter. Interior with small seat. In the rooms of the Mani in Pasta there were often owners of changing bakeries. Accordingly, the room design and the room offer are significantly limited compared to a classic restaurant. The counter remained natural and today serves primarily as a cashier or pick-up station for the Take Away business. At the same time, however, it was also decided to devote the remaining interior completely to the above-mentioned delivery service business and thus to make a separate “pizza factory” so that the gastronomy is completely limited to the outside seat. Outside view. With the stones designed in the colors of the Italian flag, I definitely find it well suited for its design as a natural limit to the remaining walkway. There is a little more rest from the normal Passer-by-Stream and at the same time serves really as a eye-catcher. This should not be possible in winter either on site or only for the really hard boiled, which also does not quench winter temperatures shows that the take-away and the delivery service could build a good hold that was already so good in the Corona lockdown that it was also the main concept. On the day of my visit, this great March weather would definitely have been enough for the outdoor area. Nevertheless, I was able to stay on a small wall table with bar stools for my short arrival in the early evening in the warmer interior, which was completely enough for me. 3 employees were on site at that time. I ordered right in the vault where an older lady welcomed me in German. She also took over the communication with the two, apparently, owners, who were full blood Italians. The warm season is also served on the open air seat, but as mentioned I was not necessary this time. Despite a markedly narrow pace and ordering in delivery service and taking, the mentioned lady did organize and gave me her attention. In the further course she was also interested in small talks with her colleagues. The team ensured a very great advantage through its openness and spontaneity, which it fulfilled with regard to my particular desire to change a food that I will explain further below. An Italian-emotional hospitality that was not a uniform show, but just honest. The menu is shared as follows in the Mani in Pasta. The focus here is less on what we would understand as a pasta, but on what can be made from the literal translation of this word dough in the oven. A huge selection of pizza, pinsa, foccacia, freselle or Puccia will satisfy any friend of this kind of Italian dishes. Nevertheless, the main dishes can also be used to choose pasta dishes and lasagna versions. Despite this very clear core competency, I opted for a dish from the field of appetizers which, in addition to typical antipasti, also offers salads. I was very glad that I was given an additional wish for the Insalata di Tacchino, a great service that I had already mentioned in the section on the previous one. Originally, this salad variant consists of leaf salads, red onions, tomatoes and olives in a honey mustard clothing made from the often occurring but also painless turkey strips. However, if I had been with the “authentic” Italian, I would like to try something special from the cuisine of this country. The South Tyrolean bacon that came as a blanket for some dough dishes is my greatest interest. And indeed, the team likes to fulfill this individual idea and so prepares the salad as “Insalata di Speck Alto Adige” in the small part for € 6.4 as follows. Despite the above mentioned unfortunate delivery business for the early evening, I didn't have to wait 10 minutes. “Insalata di Tacchino”: from mixed leaf salads, red onions, tomatoes, on my request South Tyrolean bacon instead of turkey strips and olives in a honey must dressing; small portion. Suitable for mixing in a small bowl lay on a bed of crisp iceberg salad cuts of radicchio, carrots, cucumber and tomatoes. In between the annon-clad olives found space as well as red onions and ruccola. The honey mustard clothing has already been exposed in a suitable amount, so that the true crowning in the form of 5 slices of the South Tyrolean bacon could be completely undisturbed. And he was also tasteful for me. This unique, salty Umami put the hoped kick on the already good base of the salad. His components were all fresh and crunchy and so cheerful prepared “Nabberspass”. The honeysenf dressing was also positive for itself. It was built on a creamy, yogurt-like basis, so an acid, but not missing. Aromatic mustard, also visible as coarse grains, was clearly noticeable and balanced with honey sweets. Really a dressing that lifts the salad and yet is so discreet that the highlight of the South Tyrolean bacon has never been moved for me. A few thin slices of Foccacia showed a large pores and thus fuffiness. They would have accompanied the salad perfectly if they were warm. But that was a supplement anyway, which I did not expect and no break at all at the great overall impression of this little appetizer. Your order was fully rewarded for me as you will notice. The 6,4€, which remained the same despite the change to the original variant with turkey in the South Tyrolean bacon, I would like to add tips. The “Mani in Pasta” has made a positive impression at this really short and small premiere. The kindness and great openness secure a high score in service for me. The ambience in the mentioned minimum inner area is of course hardly worth it, but nevertheless exceeded in value and the design of the outer seat is also refreshingly different. Finally, this little salad cup of the short visit already filled me with everything I had hoped for. A fresh base with aromatic dressing wore my desired product highlight of the South Tyrolean Speck simply super and justified its price. I don't think it's wrong that I usually don't have to listen to Italian new openings, but it's too often the case that you meet a "handling kitchen" that is pure for the purpose of winning. However, the “Mani in Pasta” with its offer makes a pleasant difference and has now also experienced the first personal attempt for me that it actually represents an enrichment of the local culinary selection.