Pades U. Bistro Am Dom - Verden

Pade's restaurant in the Lower Saxony district and riding town of Verden kept a Michelin star for 17 years until Wolfgang Pade decided to simplify his kitchen in my perception as one of the first expectations of Teller Ikebana, at least at the time, not to correspond to the expectations of Teller Ikebana, but to simplify his kitchen: regional, seasonal, product-focused, but creative and also Mediterranean views over the plate edge. Actually, all that is currently for upscale German cuisine. I can only recommend a visit to the homepage; the current offer is varied with some surprises. Above all, it is written in detail and interesting about the restaurant and the cuisine as a whole. Not always after my hat, but authentic and powerful. If you take the occupancy on this Saturday afternoon, the concept has not been harmed economically; it was preserved. So we had to take a place at the service station for my suffering, which caused some trouble. Although there is only one card in the offer, it is held in the spatial concept of the stars. In the bistro it goes more rustic and closer. In the restaurant everything is somewhat more festive, although here too no ceiling on the bright wooden tables (with a barely-friendly midfoot! the distance is somewhat more generous. The front part is shaped by the double windows overlooking the Domplatz. Located in the back, to the very nice garden recommended for the summer visit, it is darker, but also cozy. The former use as a patrician villa is recognizable in all rooms, be it by the lights, high wood or stucco ceilings or the really beautiful intarsia parquet. The view into the past is relaxed by modern art. Four stars. The service was provided by a life-experienced employee who did her job routiniert with braked kindness. Extra requests were not welcome during full occupancy, complaints were processed more than regretted. A message on the daily offers was brief, and there were no indications about the dishes served. But also no rough carvings, therefore 3 stars. The special feature was the 25th anniversary of a regular table, which, of course, had to be documented by the local press as expected without any consideration for the remaining guests. For the photos, the owner came from the kitchen. It would have been nice if he had not only greeted regular guests during his departure. But it was for the rest of the service. Initially, there was fresh baguette from the baker with you had to guess Paprikacrème with spring onions? Olive oil, Fleur de sel and a pepper mixture were also at the start. Monthly map and day offers had already sacked the autumn and were a festival for wild lovers. Meat from domestic hunting is natural at Pade. My choice fell to Reh, a french band to the entrance (9€ and Spaghetti Bolognese as an intercourse (10€). As the main course Hirschkeule (17.5€). This is a humble eater as well as slumbers who like to taste several courses; so me. However, the deer plate nevertheless accidentally came to the table first in a large version. I liked the first gang very well. Well tanned, the fryer came on the plate, juicy and courageously spiced with a light cumin note and picant in the finish, great. The supplements were also handy: different-colored bee not too much cooked and roomwarm covered with a fruity fennel orange vinaigrette. Saw pretty, brought freshness and sweetness to the court. The crispy juniper buns, which also provided bites with the croûtons, also fit well for the wild. And finally, I was still surprised by emptied Reh Consommé. The noodle plate once again showed how easy it is to conjure a smile on the lips with good products and neat craftsmanship. Although the noodles did not have the rough surface on which the sauce adheres so well, the Gargrad was exactly al dente. The Bolognese with dense meat taste, sharp and with a light, pleasant acidity. Perfectly complemented with the sweet Borretane onions. To do that, a little cheered parmesan. The tasty broccoli roasts had bites and set a colour accent. They were not necessary. The (for me final strong lobe was perfectly pink fried the meat had structure without being too strong. Intense, only slightly sweet kerosene, I also liked because it did not taste too shallow. Together with the solid, well seasoned forest mushrooms, a wonderful autumn dish, where the reduced wildyuz and a piquant mustard sauce leave nothing to be desired. Very neutral tagliatelles were dyed with red bete. And with the cranberries in the form of a creamy sorbet the certain something flashed. Only the Late Pinot had an all too intrusive acidity, as the only real weakness of the day that was too bad. Conclusion: Here you know what to do! A unique kitchen handwriting, absolutely at the level of time. Therefore: recommendation. I guess you have to accept the service that doesn't just go. Satisfied I leaned back in the comfortable leather chair and provided a sweet fan at her culinary highlight of this beautiful lunch company.

Pade's restaurant in the Lower Saxony district and riding town of Verden kept a Michelin star for 17 years until Wolfgang Pade decided to simplify his kitchen in my perception as one of the first expectations of Teller Ikebana, at least at the time, not to correspond to the expectations of Teller Ikebana, but to simplify his kitchen: regional, seasonal, product-focused, but creative and also Mediterranean views over the plate edge. Actually, all that is currently for upscale German cuisine. I can only recommend a visit to the homepage; the current offer is varied with some surprises. Above all, it is written in detail and interesting about the restaurant and the cuisine as a whole. Not always after my hat, but authentic and powerful. If you take the occupancy on this Saturday afternoon, the concept has not been harmed economically; it was preserved. So we had to take a place at the service station for my suffering, which caused some trouble. Although there is only one card in the offer, it is held in the spatial concept of the stars. In the bistro it goes more rustic and closer. In the restaurant everything is somewhat more festive, although here too no ceiling on the bright wooden tables (with a barely-friendly midfoot! the distance is somewhat more generous. The front part is shaped by the double windows overlooking the Domplatz. Located in the back, to the very nice garden recommended for the summer visit, it is darker, but also cozy. The former use as a patrician villa is recognizable in all rooms, be it by the lights, high wood or stucco ceilings or the really beautiful intarsia parquet. The view into the past is relaxed by modern art. Four stars. The service was provided by a life-experienced employee who did her job routiniert with braked kindness. Extra requests were not welcome during full occupancy, complaints were processed more than regretted. A message on the daily offers was brief, and there were no indications about the dishes served. But also no rough carvings, therefore 3 stars. The special feature was the 25th anniversary of a regular table, which, of course, had to be documented by the local press as expected without any consideration for the remaining guests. For the photos, the owner came from the kitchen. It would have been nice if he had not only greeted regular guests during his departure. But it was for the rest of the service. Initially, there was fresh baguette from the baker with you had to guess Paprikacrème with spring onions? Olive oil, Fleur de sel and a pepper mixture were also at the start. Monthly map and day offers had already sacked the autumn and were a festival for wild lovers. Meat from domestic hunting is natural at Pade. My choice fell to Reh, a french band to the entrance (9€ and Spaghetti Bolognese as an intercourse (10€). As the main course Hirschkeule (17.5€). This is a humble eater as well as slumbers who like to taste several courses; so me. However, the deer plate nevertheless accidentally came to the table first in a large version. I liked the first gang very well. Well tanned, the fryer came on the plate, juicy and courageously spiced with a light cumin note and picant in the finish, great. The supplements were also handy: different-colored bee not too much cooked and roomwarm covered with a fruity fennel orange vinaigrette. Saw pretty, brought freshness and sweetness to the court. The crispy juniper buns, which also provided bites with the croûtons, also fit well for the wild. And finally, I was still surprised by emptied Reh Consommé. The noodle plate once again showed how easy it is to conjure a smile on the lips with good products and neat craftsmanship. Although the noodles did not have the rough surface on which the sauce adheres so well, the Gargrad was exactly al dente. The Bolognese with dense meat taste, sharp and with a light, pleasant acidity. Perfectly complemented with the sweet Borretane onions. To do that, a little cheered parmesan. The tasty broccoli roasts had bites and set a colour accent. They were not necessary. The (for me final strong lobe was perfectly pink fried the meat had structure without being too strong. Intense, only slightly sweet kerosene, I also liked because it did not taste too shallow. Together with the solid, well seasoned forest mushrooms, a wonderful autumn dish, where the reduced wildyuz and a piquant mustard sauce leave nothing to be desired. Very neutral tagliatelles were dyed with red bete. And with the cranberries in the form of a creamy sorbet the certain something flashed. Only the Late Pinot had an all too intrusive acidity, as the only real weakness of the day that was too bad. Conclusion: Here you know what to do! A unique kitchen handwriting, absolutely at the level of time. Therefore: recommendation. I guess you have to accept the service that doesn't just go. Satisfied I leaned back in the comfortable leather chair and provided a sweet fan at her culinary highlight of this beautiful lunch company.

Pade's restaurant in the Lower Saxony district and riding town of Verden kept a Michelin star for 17 years until Wolfgang Pade decided to simplify his kitchen in my perception as one of the first expectations of Teller Ikebana, at least at the time, not to correspond to the expectations of Teller Ikebana, but to simplify his kitchen: regional, seasonal, product-focused, but creative and also Mediterranean views over the plate edge. Actually, all that is currently for upscale German cuisine. I can only recommend a visit to the homepage; the current offer is varied with some surprises. Above all, it is written in detail and interesting about the restaurant and the cuisine as a whole. Not always after my hat, but authentic and powerful. If you take the occupancy on this Saturday afternoon, the concept has not been harmed economically; it was preserved. So we had to take a place at the service station for my suffering, which caused some trouble. Although there is only one card in the offer, it is held in the spatial concept of the stars. In the bistro it goes more rustic and closer. In the restaurant everything is somewhat more festive, although here too no ceiling on the bright wooden tables (with a barely-friendly midfoot! the distance is somewhat more generous. The front part is shaped by the double windows overlooking the Domplatz. Located in the back, to the very nice garden recommended for the summer visit, it is darker, but also cozy. The former use as a patrician villa is recognizable in all rooms, be it by the lights, high wood or stucco ceilings or the really beautiful intarsia parquet. The view into the past is relaxed by modern art. Four stars. The service was provided by a life-experienced employee who did her job routiniert with braked kindness. Extra requests were not welcome during full occupancy, complaints were processed more than regretted. A message on the daily offers was brief, and there were no indications about the dishes served. But also no rough carvings, therefore 3 stars. The special feature was the 25th anniversary of a regular table, which, of course, had to be documented by the local press as expected without any consideration for the remaining guests. For the photos, the owner came from the kitchen. It would have been nice if he had not only greeted regular guests during his departure. But it was for the rest of the service. Initially, there was fresh baguette from the baker with you had to guess Paprikacrème with spring onions? Olive oil, Fleur de sel and a pepper mixture were also at the start. Monthly map and day offers had already sacked the autumn and were a festival for wild lovers. Meat from domestic hunting is natural at Pade. My choice fell to Reh, a french band to the entrance (9€ and Spaghetti Bolognese as an intercourse (10€). As the main course Hirschkeule (17.5€). This is a humble eater as well as slumbers who like to taste several courses; so me. However, the deer plate nevertheless accidentally came to the table first in a large version. I liked the first gang very well. Well tanned, the fryer came on the plate, juicy and courageously spiced with a light cumin note and picant in the finish, great. The supplements were also handy: different-colored bee not too much cooked and roomwarm covered with a fruity fennel orange vinaigrette. Saw pretty, brought freshness and sweetness to the court. The crispy juniper buns, which also provided bites with the croûtons, also fit well for the wild. And finally, I was still surprised by emptied Reh Consommé. The noodle plate once again showed how easy it is to conjure a smile on the lips with good products and neat craftsmanship. Although the noodles did not have the rough surface on which the sauce adheres so well, the Gargrad was exactly al dente. The Bolognese with dense meat taste, sharp and with a light, pleasant acidity. Perfectly complemented with the sweet Borretane onions. To do that, a little cheered parmesan. The tasty broccoli roasts had bites and set a colour accent. They were not necessary. The (for me final strong lobe was perfectly pink fried the meat had structure without being too strong. Intense, only slightly sweet kerosene, I also liked because it did not taste too shallow. Together with the solid, well seasoned forest mushrooms, a wonderful autumn dish, where the reduced wildyuz and a piquant mustard sauce leave nothing to be desired. Very neutral tagliatelles were dyed with red bete. And with the cranberries in the form of a creamy sorbet the certain something flashed. Only the Late Pinot had an all too intrusive acidity, as the only real weakness of the day that was too bad. Conclusion: Here you know what to do! A unique kitchen handwriting, absolutely at the level of time. Therefore: recommendation. I guess you have to accept the service that doesn't just go. Satisfied I leaned back in the comfortable leather chair and provided a sweet fan at her culinary highlight of this beautiful lunch company.

Pade's restaurant in the Lower Saxony district and riding town of Verden held a Michelin star for 17 years until Wolfgang Pade decided to simplify his kitchen in my perception as one of the first expectations of Teller Ikebana, at least at the time, not meet the expectations of Teller Ikebana, but to simplify his kitchen: regional, seasonal, product-oriented, but creative and also Mediterranean views over the edge of the plate. Actually, everything is currently for upscale German cuisine. I can only recommend a visit to the homepage; the current offer is varied with some surprises. But above all it is written in detail and interesting about the restaurant and the kitchen as a whole. Not always after my hat, but authentic and powerful. If the occupation is based on this Saturday afternoon, the concept was not economically damaged; it was preserved. So we had to take a place in the service station for my suffering, which caused some difficulties. Although there is only one card in the offer, it is kept in the spatial concept of the stars. The bistro is more rustic and closer. In the restaurant everything is somewhat firmer, although there is no ceiling on the bright wooden tables (with a barely friendly midfoot! The front part is shaped by the double windows with a view of the Domplatz. Located in the back, recommended to the very nice garden for the summer visit, it is darker, but also cozy. The earlier use as a patrician villa is recognizable in all rooms, be it on the candlesticks, high wooden or stucco ceilings or the really beautiful intarsia parquet. The view into the past is relaxed by modern art. Four stars. The service was provided by a life-experienced employee who did their job with slowed kindness. In full occupancy, additional requests were not welcome, complaints were more than regrettable. A message about the daily offers was short, and there were no hints on the dishes served. But also no rough carvings, i.e. 3 stars. The special feature was the 25th anniversary of a regular table, which, of course, had to be documented by the local press as expected, regardless of the other guests. The owner came from the kitchen for the photos. It would have been nice if he had not only welcomed regular guests during his departure. But it was for the rest of the service. At first, there were fresh baguettes from the baker with you to guess Paprikacrème with spring onions? In the beginning there were also olive oil, Fleur de sel and a pepper mixture. Monthly maps and day offers had looted in autumn and were a festival for wild lovers. Meat from home hunting is of course at Pade. My choice fell to Reh, a French band to the entrance (9€ and Spaghetti Bolognese as intercourse (10€). As the main course Hirschkeule (17,5€). This is a humble eater and slumber who like to try several courses; so I. Nevertheless, the deer plate accidentally first came to the table in large design. I liked the first band very well. Well tanned, the frit came on the plate, juicy and courageously seasoned with a light Cumin note and picant in the finish, great. The supplements were also handy: different-colored bees not too much cooked and room warmth covered with a fruity fennel orange vinaigrette. She looked pretty, brought freshness and sweetness to the court. Also the crispy juniper necks, which were also provided with the croûtons, fit well for the wild. And finally I was still surprised by emptied Reh Consommé. The noodle plate once again showed how easy it is to conjure a smile on the lips with good products and ordinary craftsmanship. Although the noodles do not have the rough surface on which the sauce adheres so well, the Gargrad was exactly al dente. The Bolognese with dense meat taste, sharp and with a light, pleasant acidity. Perfectly complemented with the sweet Borretane onions. To do that, a little eaten parmesan. The tasty broccoli roasts had bites and put a shade. They weren't necessary. The (for me last strong leve was perfectly pink fried the meat had structure without being too strong. Intense, only slightly sweet kerosene, I also liked because it did not taste too flat. Together with the solid, well seasoned forest mushrooms, a wonderful autumn dish, where the reduced Wildjus and a piquant mustard sauce leave nothing to be desired. Very neutral Tagliatelles were dyed with red prayer. And with the cranberries in the form of a creamy sorbet the certain something flashed. Only the Late Pinot had an all too intrusive acidity, as the only real weakness of the day it was too bad. Conclusion: Here you know what to do! A unique kitchen handwriting, absolutely at the level of time. Therefore: recommendation. I guess you have to accept the service you don't have. I sat in the comfortable leather chair and gave a sweet fan at their culinary highlight of this beautiful lunch company.

Pade's restaurant in the Lower Saxony district and riding town of Verden held a Michelin star for 17 years until Wolfgang Pade decided to simplify his kitchen in my perception as one of the first expectations of Teller Ikebana, at least at the time, not meet the expectations of Teller Ikebana, but to simplify his kitchen: regional, seasonal, product-oriented, but creative and also Mediterranean views over the edge of the plate. Actually, everything is currently for upscale German cuisine. I can only recommend a visit to the homepage; the current offer is varied with some surprises. But above all it is written in detail and interesting about the restaurant and the kitchen as a whole. Not always after my hat, but authentic and powerful. If the occupation is based on this Saturday afternoon, the concept was not economically damaged; it was preserved. So we had to take a place in the service station for my suffering, which caused some difficulties. Although there is only one card in the offer, it is kept in the spatial concept of the stars. The bistro is more rustic and closer. In the restaurant everything is somewhat firmer, although there is no ceiling on the bright wooden tables (with a barely friendly midfoot! The front part is shaped by the double windows with a view of the Domplatz. Located in the back, recommended to the very nice garden for the summer visit, it is darker, but also cozy. The earlier use as a patrician villa is recognizable in all rooms, be it on the candlesticks, high wooden or stucco ceilings or the really beautiful intarsia parquet. The view into the past is relaxed by modern art. Four stars. The service was provided by a life-experienced employee who did their job with slowed kindness. In full occupancy, additional requests were not welcome, complaints were more than regrettable. A message about the daily offers was short, and there were no hints on the dishes served. But also no rough carvings, i.e. 3 stars. The special feature was the 25th anniversary of a regular table, which, of course, had to be documented by the local press as expected, regardless of the other guests. The owner came from the kitchen for the photos. It would have been nice if he had not only welcomed regular guests during his departure. But it was for the rest of the service. At first, there were fresh baguettes from the baker with you to guess Paprikacrème with spring onions? In the beginning there were also olive oil, Fleur de sel and a pepper mixture. Monthly maps and day offers had looted in autumn and were a festival for wild lovers. Meat from home hunting is of course at Pade. My choice fell to Reh, a French band to the entrance (9€ and Spaghetti Bolognese as intercourse (10€). As the main course Hirschkeule (17,5€). This is a humble eater and slumber who like to try several courses; so I. Nevertheless, the deer plate accidentally first came to the table in large design. I liked the first band very well. Well tanned, the frit came on the plate, juicy and courageously seasoned with a light Cumin note and picant in the finish, great. The supplements were also handy: different-colored bees not too much cooked and room warmth covered with a fruity fennel orange vinaigrette. She looked pretty, brought freshness and sweetness to the court. Also the crispy juniper necks, which were also provided with the croûtons, fit well for the wild. And finally I was still surprised by emptied Reh Consommé. The noodle plate once again showed how easy it is to conjure a smile on the lips with good products and ordinary craftsmanship. Although the noodles do not have the rough surface on which the sauce adheres so well, the Gargrad was exactly al dente. The Bolognese with dense meat taste, sharp and with a light, pleasant acidity. Perfectly complemented with the sweet Borretane onions. To do that, a little eaten parmesan. The tasty broccoli roasts had bites and put a shade. They weren't necessary. The (for me last strong leve was perfectly pink fried the meat had structure without being too strong. Intense, only slightly sweet kerosene, I also liked because it did not taste too flat. Together with the solid, well seasoned forest mushrooms, a wonderful autumn dish, where the reduced Wildjus and a piquant mustard sauce leave nothing to be desired. Very neutral Tagliatelles were dyed with red prayer. And with the cranberries in the form of a creamy sorbet the certain something flashed. Only the Late Pinot had an all too intrusive acidity, as the only real weakness of the day it was too bad. Conclusion: Here you know what to do! A unique kitchen handwriting, absolutely at the level of time. Therefore: recommendation. I guess you have to accept the service you don't have. I sat in the comfortable leather chair and gave a sweet fan at their culinary highlight of this beautiful lunch company.