Steakhouse An Der Lesum - Bremen

General: behind our reference Greek orphes at the burgerbrücke is operated in “second location” in the upper floor of a business house for years gastronomy. the chinese kept quite good (after “Asiana” in historical london, then three-lip (spanier, gratfisch , last medusa Mediterranean/Turkish . I recently read from the new opening “Steakhaus an der Lesum” on 1 november 2018 and slightly resembled, because steaks and burger are only very “in agreement” in an eye view of the long the steakhaus is a smart “Jugo”, but it’s only on the big restaurant label in thin line with “Balkan international specialties” and the card reminded me strongly of the steakhauses melissa in Bremen-Walle, one of the few Balkan restaurants that have stayed in the mountains. when we returned on Saturday at 18:30, everything was clear: right at the back entrance a young woman took us on the reception we knew about the melissa. it was nezana nanic, probably the daughter-in-law of Melissa-Wirtspatriarchin, woman sadeta nanic. the joy of seeing was sincere and snezana reported that she had set herself with her man and the last weeks were very exhausting. also the evening was already characterized by effort because the steakhaus was occupied almost until the last place! it was typical “justice audience”, so more set semester. it was the impression that after the age-related period the balkan kitchen in 2016 in Burg-Lesum was painfully missed for europa. Of course, you have to wait to see if the claim for high level is consolidated in the nearer environment in view of the Greek orpheas, sparta and kalymnos. the sympathetic nezana and her team would like that. the price-performance ratio requires a differentiated view: the foods are very moderately expensive; the drinks are expensive. I'll take that to 3.75 stars. on the homepage many photos of the restaurants and the kitchen team (and snezana . service: behind the theke and during the run were five younger women watching, among them snezana. all were friendly and did their service flott, without being hectic. as already in the melissa, the simple black is the garderobe the identification brand of service personnel. and the donationality has also taken nezana because I have been exhibiting my four Julish-Karunde to us. this is refilled by five-liter craters in water bottles to be gifted in the typical Cokanji glasses with the narrow neck. during the cooling one has to make a smear, but tastefully the julischka mixture (birnenlikör and sliwowitz succeeded. our appetizers came to the table after acceptable waiting time. the most important foods had something to wait, but not disturbed after the noticeable appetizers. for the service likes a four-star evaluation, in which the joy of seeing has flown. the steakhaus has dedicated itself to the Carlsberg-Brauimperium and offers a good selection of beers. the karlsberg pils comes on slightly stramme 2,90 € for 0.3 l and the duckstein takes for the same slim size with 3,40 € simply the 3-€ twist wall. vilsa 0.7 l comes to valuable 5,50 €. my simple red vranac was 5.50 € for 0.2 l on the bon. woman snezana also copied the prices for eating and drinks from the wall; only the vranac weighted by 10 cent from the wall price up. Eat: the selection of dits after the card for tuning can be seen on the homepage, dito the drink card. we chose the Serbian bohnensuppe (3,50 €) and a dish with three debreciners, discs air-dried ham (prsut with tsatsiki (8,50 € as starter). a basket with ordinary slices of a fine-pored rod-white brotes was added. the bonsuppe in the usual suppentasse very hot, nice ally with good insert small white bean. a few pieces of speckles were made. place in the bohnensuppenliga on a sharp point. also the debreziner, grilled, very strong in taste, liked. the ham remembered my constant companion of the air-dried Dalmatian ham, on which I was proud during a holiday decades ago on the island of hvar and had held in the night table drawer in the hotel room, from where his wonderfully fragrant fragrant room was. but the joy was one-sided. I found the prsut very good and also liked the tsatsiki. tasty as between solid four stars. the byhalates with white spice and iceberg salad, this with an inconspicuous bright dressing, also remembered the melissa. in two juicy there was a tidy ball seasoned butter and a homemade tomato red sauce with sweets that would have become a little sharp. for the spice are two good wood mills with salt and pepper on the table. the main dishes on the big ones were unfortunately not able to keep with the appetizers. I had chosen the classic pola pola (11,00 € , so cevapcici and a meat spit. pommes, djuwet screams, chopped raw tweepers and a spoon of finely chopped tweepers with dressing, tastefully reminded of a waldorf salad. the cevapcici of medium art and quality. they would have tolerated more garlic. the spit unfortunately from meat, dry grilled and slightly seasoned. that goes much better with juicy crisp. the pommes no longer fritusenhot and crispy. my constant companion was probably also on number safe and had ordered the filled hacksteak and was moderately satisfied. also for the hacksteak my excitement to the chef, brave to be at the garlic. the desire to serve only pommes the hacksteak was unfortunately disappeared. the grill classics of our main dishes are therefore still noticeably improved, so that the kitchen is clamped at 3.5 stars. it is openly designed with a very generous, tiled medium that optically separates the restaurant. Otherwise, it is only a high seat bench on the right side, which ensures a further structure. instead of the currently so popular brown leather they have put in the steakhouse on white as padded color. the tables with white table linen stand on a floor in dark wood look. the place on the two is not luxurious. the distance between the tables. folklore as deko is looking for forgiveness. the long window front, walls and deck are white kept. only on the front wall a few framed home motifs and on the right side a little pave. the gold-colored and slightly shiny curtains on the window front, which can still originate from one of the earlier restaurants, because they harmonize little with the other equipment. the chairs still have to sit well because they easily push forward. the lighting was sufficient and is not sounded. the inlet area is generously dimensioned so that there is enough space for the installation of buffets. in front of the long window front is the deep roof terrace where the operation can move in summer, even if the construction of the last few years outside the dike no longer allows a completely free view of the bloom. in winter it offers smoker a last place. cleanliness: everything very well maintained.