Imbiss Gastronomia Dogana

This song of one of my body and stomach bands, written in 1965, went through my head when I briefly reported about the upcoming closure of this company at this point in May. As we learned yesterday at dinner in conversation with the Pitittu family, the operators of the old customs house do not go so completely the lights in the dogana, but the operation is changed from the uplifted Ristorante to the upscale snack; until the end of July the Ristorante is interrupted by a weekly holiday. Then it is closed, a bit rebuilt, and in early September the snack opens. Signore Pitittu: My wife and I are already in retirement age and want us, in the kitchen and in service, to just stop paving. We have not received solid and reliable personnel since the first lockdown. In January we made a cook in the kitchen, which we unfortunately had to release again in March. He often took up his service with delay and already alcoholized for him; Of course we can't need someone like that. If we had a reliable solid staff, we would continue as before; Unfortunately, we don't. Other gastronomy expands from one to two or even three, due to the lack of personnel, the number of their rest days per week, others open only in the evening and do so without lunch. These are not options for us; we go another way and hope that our guests will retain our loyalty even after the transition, even if they need to pick up their own food at the switch. We need to reduce the offer of food, but everything we offer is freshly cooked and also in the usual quality. You can only wish the Pitittus a warm happiness for the new business idea and the noble snack we also like to do. And of course we visit him alone to see how everything has become. Especially as a snack at the city border of Saarbrücken (150m further), France has to offer something very special to attract customers; for the Dogana as a Ristorante, the location question was quite unimportant. Food and drink: Today my wife FvD was; she therefore drank only one alcohol-free Erdinger wheat from the bottle (EUR 0.5l 4.20 and later an aperol sprayer (EUR 0.25). I drank as an appetizer a Limoncello for EUR 4,00, a small Pils (0,25l EUR 2,50 , product of a brewery whose name I will not mention here, and for food a glass Cirò bianco (0,25l EUR 6,00). Beer and wine not worth mentioning, but the Limoncello was good. For dinner, my heart favorite ordered as an appetizer beef carpaccio (EUR 14,00). I almost forgot the kitchen tomb: a large crowded mushroom with a beard garlic pesto. Very successful; unfortunately her champignon had fallen from the plate to the ground. I was allowed to clog the mushroom; she has not eaten him; I wanted to share my copy as if St.Martin was the legend after his coat and half, more than a little snack, but she didn't want the rest of my pesto. Of course I also got a delicious snack of her beef carpacchio covered with the finest olive oil; if she was really excited about her appetizer, I would have preferred a Vitello Tonnato at this point. As the main dish she had Risotto ai Gamberi with crabs, Scampi (if the latter, as foreseeable, sailed under false flag and ordered herself as usual somewhat petty gambas, zucchini, garlic and white wine for EUR 18.00. The Risotto itself praised them, but probably did not read the menu so thoroughly because both the presence of the Gamberi and the zucchini on ihem plate surprised them. That, according to Signora Pitittu, would not have been a problem, would have recognized the kitchen. Adesso; the zucchini remained largely, while the Gamberi landed on my plate with the exception of some exceptions. Right. The dessert for Signora Simba was homemade Cassata with Maraschino Likör (EUR 8.50). Two beautiful tranches and in the Cassata many candied fruits; Up! Italia should take an example of the number of Candidfruits found; I would like to have had a Zuppa Stracciatella, a Zuppa Pavese or Mille Fanti as an appetizer, but the only soup in the dogana is the tomato soup, and that is what I try to avoid. And it is very often; I therefore refer to a main dish that, as a frequent dogana guest, best known Calamaretti alla griglia with Spaghettini alio olio . with our favorite armours, the headfeetlers are always very successful, only there are always only tubes on the plate (I want to know what Senora Guzmann does with the many feet because in the Sopa de Pec not all. Here are tubes and feet in a good relationship and the whole thing is as always delicious as this is just a shame. Or maybe? I'll report on it at a certain time. Conclusion: We were again very satisfied with kitchen and service; we want to come with daughter and son-in-law who were probably more common in the dogana than we, again before the Ristorante closes his gate at the end of July forever.

This song of one of my body and stomach bands, written in 1965, went through my head when I briefly reported about the upcoming closure of this company at this point in May. As we learned yesterday at dinner in conversation with the Pitittu family, the operators of the old customs house do not go so completely the lights in the dogana, but the operation is changed from the uplifted Ristorante to the upscale snack; until the end of July the Ristorante is interrupted by a weekly holiday. Then it is closed, a bit rebuilt, and in early September the snack opens. Signore Pitittu: My wife and I are already in retirement age and want us, in the kitchen and in service, to just stop paving. We have not received solid and reliable personnel since the first lockdown. In January we made a cook in the kitchen, which we unfortunately had to release again in March. He often took up his service with delay and already alcoholized for him; Of course we can't need someone like that. If we had a reliable solid staff, we would continue as before; Unfortunately, we don't. Other gastronomy expands from one to two or even three, due to the lack of personnel, the number of their rest days per week, others open only in the evening and do so without lunch. These are not options for us; we go another way and hope that our guests will retain our loyalty even after the transition, even if they need to pick up their own food at the switch. We need to reduce the offer of food, but everything we offer is freshly cooked and also in the usual quality. You can only wish the Pitittus a warm happiness for the new business idea and the noble snack we also like to do. And of course we visit him alone to see how everything has become. Especially as a snack at the city border of Saarbrücken (150m further), France has to offer something very special to attract customers; for the Dogana as a Ristorante, the location question was quite unimportant. Food and drink: Today my wife FvD was; she therefore drank only one alcohol-free Erdinger wheat from the bottle (EUR 0.5l 4.20 and later an aperol sprayer (EUR 0.25). I drank as an appetizer a Limoncello for EUR 4,00, a small Pils (0,25l EUR 2,50 , product of a brewery whose name I will not mention here, and for food a glass Cirò bianco (0,25l EUR 6,00). Beer and wine not worth mentioning, but the Limoncello was good. For dinner, my heart favorite ordered as an appetizer beef carpaccio (EUR 14,00). I almost forgot the kitchen tomb: a large crowded mushroom with a beard garlic pesto. Very successful; unfortunately her champignon had fallen from the plate to the ground. I was allowed to clog the mushroom; she has not eaten him; I wanted to share my copy as if St.Martin was the legend after his coat and half, more than a little snack, but she didn't want the rest of my pesto. Of course I also got a delicious snack of her beef carpacchio covered with the finest olive oil; if she was really excited about her appetizer, I would have preferred a Vitello Tonnato at this point. As the main dish she had Risotto ai Gamberi with crabs, Scampi (if the latter, as foreseeable, sailed under false flag and ordered herself as usual somewhat petty gambas, zucchini, garlic and white wine for EUR 18.00. The Risotto itself praised them, but probably did not read the menu so thoroughly because both the presence of the Gamberi and the zucchini on ihem plate surprised them. That, according to Signora Pitittu, would not have been a problem, would have recognized the kitchen. Adesso; the zucchini remained largely, while the Gamberi landed on my plate with the exception of some exceptions. Right. The dessert for Signora Simba was homemade Cassata with Maraschino Likör (EUR 8.50). Two beautiful tranches and in the Cassata many candied fruits; Up! Italia should take an example of the number of Candidfruits found; I would like to have had a Zuppa Stracciatella, a Zuppa Pavese or Mille Fanti as an appetizer, but the only soup in the dogana is the tomato soup, and that is what I try to avoid. And it is very often; I therefore refer to a main dish that, as a frequent dogana guest, best known Calamaretti alla griglia with Spaghettini alio olio . with our favorite armours, the headfeetlers are always very successful, only there are always only tubes on the plate (I want to know what Senora Guzmann does with the many feet because in the Sopa de Pec not all. Here are tubes and feet in a good relationship and the whole thing is as always delicious as this is just a shame. Or maybe? I'll report on it at a certain time. Conclusion: We were again very satisfied with kitchen and service; we want to come with daughter and son-in-law who were probably more common in the dogana than we, again before the Ristorante closes his gate at the end of July forever.

This song of one of my body and stomach bands, written in 1965, went through my head when I briefly reported about the upcoming closure of this company at this point in May. As we learned yesterday at dinner in conversation with the Pitittu family, the operators of the old customs house do not go so completely the lights in the dogana, but the operation is changed from the uplifted Ristorante to the upscale snack; until the end of July the Ristorante is interrupted by a weekly holiday. Then it is closed, a bit rebuilt, and in early September the snack opens. Signore Pitittu: My wife and I are already in retirement age and want us, in the kitchen and in service, to just stop paving. We have not received solid and reliable personnel since the first lockdown. In January we made a cook in the kitchen, which we unfortunately had to release again in March. He often took up his service with delay and already alcoholized for him; Of course we can't need someone like that. If we had a reliable solid staff, we would continue as before; Unfortunately, we don't. Other gastronomy expands from one to two or even three, due to the lack of personnel, the number of their rest days per week, others open only in the evening and do so without lunch. These are not options for us; we go another way and hope that our guests will retain our loyalty even after the transition, even if they need to pick up their own food at the switch. We need to reduce the offer of food, but everything we offer is freshly cooked and also in the usual quality. You can only wish the Pitittus a warm happiness for the new business idea and the noble snack we also like to do. And of course we visit him alone to see how everything has become. Especially as a snack at the city border of Saarbrücken (150m further), France has to offer something very special to attract customers; for the Dogana as a Ristorante, the location question was quite unimportant. Food and drink: Today my wife FvD was; she therefore drank only one alcohol-free Erdinger wheat from the bottle (EUR 0.5l 4.20 and later an aperol sprayer (EUR 0.25). I drank as an appetizer a Limoncello for EUR 4,00, a small Pils (0,25l EUR 2,50 , product of a brewery whose name I will not mention here, and for food a glass Cirò bianco (0,25l EUR 6,00). Beer and wine not worth mentioning, but the Limoncello was good. For dinner, my heart favorite ordered as an appetizer beef carpaccio (EUR 14,00). I almost forgot the kitchen tomb: a large crowded mushroom with a beard garlic pesto. Very successful; unfortunately her champignon had fallen from the plate to the ground. I was allowed to clog the mushroom; she has not eaten him; I wanted to share my copy as if St.Martin was the legend after his coat and half, more than a little snack, but she didn't want the rest of my pesto. Of course I also got a delicious snack of her beef carpacchio covered with the finest olive oil; if she was really excited about her appetizer, I would have preferred a Vitello Tonnato at this point. As the main dish she had Risotto ai Gamberi with crabs, Scampi (if the latter, as foreseeable, sailed under false flag and ordered herself as usual somewhat petty gambas, zucchini, garlic and white wine for EUR 18.00. The Risotto itself praised them, but probably did not read the menu so thoroughly because both the presence of the Gamberi and the zucchini on ihem plate surprised them. That, according to Signora Pitittu, would not have been a problem, would have recognized the kitchen. Adesso; the zucchini remained largely, while the Gamberi landed on my plate with the exception of some exceptions. Right. The dessert for Signora Simba was homemade Cassata with Maraschino Likör (EUR 8.50). Two beautiful tranches and in the Cassata many candied fruits; Up! Italia should take an example of the number of Candidfruits found; I would like to have had a Zuppa Stracciatella, a Zuppa Pavese or Mille Fanti as an appetizer, but the only soup in the dogana is the tomato soup, and that is what I try to avoid. And it is very often; I therefore refer to a main dish that, as a frequent dogana guest, best known Calamaretti alla griglia with Spaghettini alio olio . with our favorite armours, the headfeetlers are always very successful, only there are always only tubes on the plate (I want to know what Senora Guzmann does with the many feet because in the Sopa de Pec not all. Here are tubes and feet in a good relationship and the whole thing is as always delicious as this is just a shame. Or maybe? I'll report on it at a certain time. Conclusion: We were again very satisfied with kitchen and service; we want to come with daughter and son-in-law who were probably more common in the dogana than we, again before the Ristorante closes his gate at the end of July forever.

This song of one of my body and stomach bands, written in 1965, went through my head when I briefly reported about the upcoming closure of this company at this point in May. As we learned yesterday at dinner in conversation with the Pitittu family, the operators of the old customs house do not go so completely the lights in the dogana, but the operation is changed from the uplifted Ristorante to the upscale snack; until the end of July the Ristorante is interrupted by a weekly holiday. Then it is closed, a bit rebuilt, and in early September the snack opens. Signore Pitittu: My wife and I are already in retirement age and want us, in the kitchen and in service, to just stop paving. We have not received solid and reliable personnel since the first lockdown. In January we made a cook in the kitchen, which we unfortunately had to release again in March. He often took up his service with delay and already alcoholized for him; Of course we can't need someone like that. If we had a reliable solid staff, we would continue as before; Unfortunately, we don't. Other gastronomy expands from one to two or even three, due to the lack of personnel, the number of their rest days per week, others open only in the evening and do so without lunch. These are not options for us; we go another way and hope that our guests will retain our loyalty even after the transition, even if they need to pick up their own food at the switch. We need to reduce the offer of food, but everything we offer is freshly cooked and also in the usual quality. You can only wish the Pitittus a warm happiness for the new business idea and the noble snack we also like to do. And of course we visit him alone to see how everything has become. Especially as a snack at the city border of Saarbrücken (150m further), France has to offer something very special to attract customers; for the Dogana as a Ristorante, the location question was quite unimportant. Food and drink: Today my wife FvD was; she therefore drank only one alcohol-free Erdinger wheat from the bottle (EUR 0.5l 4.20 and later an aperol sprayer (EUR 0.25). I drank as an appetizer a Limoncello for EUR 4,00, a small Pils (0,25l EUR 2,50 , product of a brewery whose name I will not mention here, and for food a glass Cirò bianco (0,25l EUR 6,00). Beer and wine not worth mentioning, but the Limoncello was good. For dinner, my heart favorite ordered as an appetizer beef carpaccio (EUR 14,00). I almost forgot the kitchen tomb: a large crowded mushroom with a beard garlic pesto. Very successful; unfortunately her champignon had fallen from the plate to the ground. I was allowed to clog the mushroom; she has not eaten him; I wanted to share my copy as if St.Martin was the legend after his coat and half, more than a little snack, but she didn't want the rest of my pesto. Of course I also got a delicious snack of her beef carpacchio covered with the finest olive oil; if she was really excited about her appetizer, I would have preferred a Vitello Tonnato at this point. As the main dish she had Risotto ai Gamberi with crabs, Scampi (if the latter, as foreseeable, sailed under false flag and ordered herself as usual somewhat petty gambas, zucchini, garlic and white wine for EUR 18.00. The Risotto itself praised them, but probably did not read the menu so thoroughly because both the presence of the Gamberi and the zucchini on ihem plate surprised them. That, according to Signora Pitittu, would not have been a problem, would have recognized the kitchen. Adesso; the zucchini remained largely, while the Gamberi landed on my plate with the exception of some exceptions. Right. The dessert for Signora Simba was homemade Cassata with Maraschino Likör (EUR 8.50). Two beautiful tranches and in the Cassata many candied fruits; Up! Italia should take an example of the number of Candidfruits found; I would like to have had a Zuppa Stracciatella, a Zuppa Pavese or Mille Fanti as an appetizer, but the only soup in the dogana is the tomato soup, and that is what I try to avoid. And it is very often; I therefore refer to a main dish that, as a frequent dogana guest, best known Calamaretti alla griglia with Spaghettini alio olio . with our favorite armours, the headfeetlers are always very successful, only there are always only tubes on the plate (I want to know what Senora Guzmann does with the many feet because in the Sopa de Pec not all. Here are tubes and feet in a good relationship and the whole thing is as always delicious as this is just a shame. Or maybe? I'll report on it at a certain time. Conclusion: We were again very satisfied with kitchen and service; we want to come with daughter and son-in-law who were probably more common in the dogana than we, again before the Ristorante closes his gate at the end of July forever.

This song of one of my body and stomach bands, written in 1965, went through my head when I briefly reported on the upcoming closure of this company at this point in May. As we learned yesterday at dinner in conversation with the Pitittu family, the operators of the old customs house, the lights in the Dogana do not go so completely, but the operation will be changed from the upscale Ristorante to the upscale snack; until the end of July, the Ristorante will be interrupted by a week's holiday. Then it is closed, a bit rebuilt, and at the beginning of September the snack opens. Signore Pitittu: My wife and I are already in retirement age and would like us, in the kitchen and in the service, to simply no longer have to plague us. We haven't received solid and reliable staff since the first lockdown. In January we set a cook to my discharge in the kitchen, which we unfortunately had to release again in March. Frequently, he has taken up his service with delay and already alcoholized for it; of course we can't need someone like that. If we had reliable solid personnel, we would continue as before; Unfortunately, we have not. Other gastronomics expand from one to two or even three, due to the shortage of staff, the number of their rest days per week, others open only in the evening and thus do without the lunch business. These are not options for us; we go another way and hope that our guests will keep our loyalty even after the transition, even if they have to pick up their own food at the counter. We will have to reduce the offer of food, but everything we offer will be freshly cooked and also in the usual quality. You can only wish the Pitittus a warm luck for the new business idea and the noble snack, which we also like to do. And of course, we will visit him, alone, to see how everything has become. Especially since a snack on the city border of Saarbrücken (150m further), France has to offer something very special to attract customers; for the Dogana as a Ristorante, the location question was rather insignificant. Food and drink: Today my wife FvD was; she therefore also drank only a alcohol-free Erdinger wheat from the bottle (EUR 0.5l 4.20 and later an Aperol splash (EUR 0.25). I drank as a starter a Limoncello for EUR 4,00, a small Pils (0,25l EUR 2,50 , product of a brewery whose name I will not mention here, and for food a glass of Cirò bianco (0,25l EUR 6,00 . Beer and wine not worth mentioning, but the Limoncello was fine. For dinner, my heart favourite as an appetizer ordered beef carpaccio (EUR 14,00 . I almost forgot the kitchen tomb: a large overcrowded champignon with a beard garlic pesto. Very successful; unfortunately her champignon had fallen down from the plate to the ground. I was allowed to clog the mushroom; She didn't eat him anymore; . I wanted to share my copy as if St.Martin left to the legend according to his coat and her half, more than a small snack, but she didn't want the rest of my pesto. Of course, I also got a tasty snack of her beef carpacchio covered with the finest olive oil; if she was really excited about her appetizer, I would have preferred a Vitello Tonnato at this point. As a main dish she had Risotto ai Gamberi with crabs, Scampi (when the latter, as foreseeable, sailed under false flag and ordered herself as an ordinary somewhat small-growing gambas, zucchini, garlic and white wine for EUR 18,00. The Risotto himself has praised her, but probably not read the menu so thoroughly, because both the presence of the Gamberi and the zucchini on ihem plate surprised her. Which, according to Signora Pitittu, would not have been a problem, would have known the kitchen. Adesso; the zucchini remained largely, while the Gamberi landed on my plate except for a few exceptions. Right. The dessert for Signora Simba was homemade Cassata with Maraschino Likör (EUR 8.50 . Two beautiful tranches and in the Cassata many candied fruits; Up! Italia should take an example of the number of candid fruits found; I would have liked to have had a Zuppa Stracciatella, a Zuppa Pavese or Mille Fanti as an appetizer, but the only soup available in the Dogana is the tomato soup, and that's what I'm trying to avoid. And it is very often; therefore, I am referring to a main dish, which, as a more frequent dogana guest, best known Calamaretti alla griglia with Spaghettini alio olio . with our favorite armor, the headfeetlers are always very successful, only there are always only the tubes on the plate (I would like to know what Senora Guzmann is doing with the many feet, because in the Sopa de Pescado land by far not all . Here tubes and feet are in a good relationship and the whole thing is as always delicious as this is only a shame. Or maybe? I will report on this at a given time. Conclusion: We were once again very satisfied with kitchen and service; we would like to come with daughter and son-in-law, who were probably more frequent in the dogana than we were, once again before the Ristorante closes his gate at the end of July forever.