Pajaten Fusion Food - Bremen

The second round of my little copa peruana was done in the next night at the outside places before the pyjate. besides the pleasant observation of many known and unknown flöhe gave me the wonderful evening sun a veritable sunburn. Anything is always. the restaurant itself has been in a flat building along the railway line bremen hannover, perhaps a relief building from the post-war period. the former veranda is now completely rebuilt and generously glazed. here they can also sit nicely on cloudy days, and after my experience in such “Trugs” it often feels bad. but this is speculation and on this summer day certainly not the problem of the golden sput and friends groups that let it go loudly well as I was allowed to live through the opened windows. several South Americans were among the guests; is not the worst visit card for an exotic gastro. backwards the space resembles a long hose, left the koks and kitchen line, right with the necessary deco-styled tired niche. they may like it. if I want to exchange secrets without disturbing the food, I prefer to take a priölke in the crèche. in the light of the rain was a little thin. a lady in the kitchen, a service that was also responsible for the drinks. I believe they are the operator because the trips were friendly and competent. after the first round it inevitably took a long time until it could appear before the door, so I gave myself to the counter for later ordering. I didn't have to go back because it was different in pyjat than in pachamama, but also good. what could be compared without problems, because after the offer, of course, I managed to order the courageous intention largely identical. that was already in bad mood. cusqueño is a card, but its “out”. Now, it would hardly have cost anything here. but: if the wetin does not give them a beer, order chicha morada! no longer a premiere! not because a return was so complete without mental drinks even outside the fast season, but because I had never drank anything on the basis of boiled purple mais. who is interested in preparation, please follow the compound [here link] visually and also the palate it remembers cooked cherry juice, but with clear aromen of lemon, cinnamon and nelke like children glowing wine? I'm too sweet, but slightly diluted, happy again. the half of the liter meets the ordinary sweet with a rich 5€ book. for the roasted crispy mais that went into the house in the pachamama, I would have to pay 3.5€ here! Perhaps the size of the part would have been appropriate; I dispensed with thanks and ordered empanadas leche de jaguar correctly, how does the tiger come in the other? causa calña de pollo anticuchos and patacones with huancaina sauce and without a tasty walk away: instead of a big came here a trio of three small teig bags 10€, all as a small filling to the other and those with branding. therefore most likely prefabricated, whose diligent was also significantly thicker and also not as fine crispy as with the three damens from the other grill. the fillings were strong but not overgrown. speciality: the vegetarian version was filled with loose white cheese and fried, a tequeño. that made a little earth again, but still lacked the rhymes of the day before: point for pachamama. also at the ceviche 9.5€ the pajate own went away. instead of a fried garnel was laid a cooked example with head and panzer, which looked something against the crispy camden. the dried mais, which was present here instead of the brat variants. used as fish redfish, one of the unfortunately many overfished species. for the "grained milk" was used lt. map next to limette juice chili art aji de limo lemon drop, which probably also brings with it its own citrus flavor. that was surprised that was less sharp in the game, but not the strong acid. the sweet mais cooked in pachamama was responsible for the balance, the sweet potato filled in the pyjate that was the same. instead of the Guinea-Fowl, only red swirl accompanied the fish that cut a little rough. two different variants; for me a more tasteful and indecision. even more interesting then the second causa de pollo 8.5€, which at least came very close to the premiere; however, avocado had been used more frequently. the interior showed a higher potato content, which the kitchen had processed to a coarser pure. also the hunch in bigger fetches, which was not a scandal. the color again took the yellow paprika, but at the palate the almost total absentness of lime was surprised, but different. in the main court little surprising. the slices of the cattle heart 9.5€ came from the pan, not from the grill. the muscle meat was better cleaned, but I had to chew right this time. the pleasant piquante sauce, unfortunately, is only economical. on the palate unfortunately a total loss of cooked corn-pill rings. I wouldn't order again. fried kochbanane 6.5€ slightly thinner cut, the panade not quite as crispy as the day before, but rather quite successful. it was a good thing to do like meat, a cup of huancaína salsa was served. the brave men from the other city huancayo mix fresh cheese with the popular yellow chili aji amarilla, garlic and red wimples to a creamy, spicy cheese sauce. the card had no additives, but it seemed like an industrial product. it had already been used abundantly for decoration at the appetizers. at the last teller simply favor for pajate. “And so I can come to the conclusion” c. , namely my small battle: both restaurants are recommended to get to know a new kitchen. the speere in pachamama seemed to me a tick “real”. I can’t judge the authenticity, but they were a little “real” in comparison, had more independence. in pajate all professional and “glatter”. but as always tasteful and this is also good!

Mega!!! We were in this location today and were once again thrilled. The food is absolutely delicious and the service is very friendly. We would be happy to come back and let ourselves be pampered by the Peruvian cuisine. It would be really cool if the place offered Peruvian cooking classes. So I would definitely be there.

...very bad food! ...there was only one chicken dish and it was just pieces full of bones, hardly any flavor, and there wasn't even ketchup to improve the bad food. Not recommended for German guests.

The fish soup came after 50 minutes, and then only one!! The second one came a few minutes later and was mostly water, hardly any fish at all. It was also very salty!!!

A really exceptionally good restaurant. We decided to get the food, but were greeted with a small interesting drink in the house, which was very tasty like the food. The ambience is beautiful, among other things there are small alcoves next to a band that are quite cozy. The keviche pleasantly sour-sharf, any other food like the steak pieces with ingenious sauce and rice also very delicious. We have also ordered one of the sauces on the map and still do not know what was best of it. Everything very, very tasty and recommended. Try it!