L'osteria Niederrhein Gmbh

20 min until someone receives the beverage order another 20 minutes until the drinks come waiters rude, unattended, untreated. Must be 2x...

Admittedly, restaurant chains are a gräuel, I don't want to talk about the fast food giants. Because, where individuality can of course play no role in the kitchen, the instruments of marketing create an incredible world of appearance. So also in the Italian genre: everything, but also everything is homemade, all molto autentico prepared and Germany's largest market participant even planted olive trees in the stereotype guest rooms to get the impression that behind the scenes, hordes of Italian mums are always whispering and the unmotivated, traditional students behind the standardized heat stations are now pure match. Accordingly, the opening of this branch of L 'Osteria a while ago was not necessarily a spontaneous yuchzer of anticipation, I was interested in opening a new furniture business in Cologne lime. Lately, however, serious voices in the environment should also increase with positive feedback, always with a hectic pushed “so I really mean good for a chain, better than Vapiano”, but the reference to the huge “thin” pizzas began to idealize the head cinema. Finally, it will probably never end, the eternal search for the perfect pizza, and so on this first sunny holiday day I have on a new chapter about it. The highway was bumpy, the building and the spacious car park were built in the middle of a small new commercial area, almost immediately next to a residential settlement. In the course of this, traffic was changed to save the residential area transit traffic, but this does not yet know, a navigation system in this world and the signs at the place is a nausea, especially as the sign was moved on the original route through the residential area and half in the tomb is not necessarily fulfilling its purpose. So you could look around in the area for a few minutes until you realized that there was a very creative new route with a one-lane underpass, which is in turn controlled by a traffic light. Whoever the thoughtful has certainly a lot of fun at his job and goes home happy every evening, at least the characters could really be improved, an interpretation in the current form. Once you have fought to the place with the search for exceptional services, you will see the cheap, freestanding amusement park architecture directly again all the prejudices I take care of this gastro concept. They quote brutal American Italian clichés and that already in the field. On the jewellery-free parking lot in Langenfeld, a landscape-lightweight construction was created, which visually originates from a massive construction in the Chicago exit 19. would place a century; Samba in Mettmann. The certain landscape continues when you enter the guest room, the hall-like rooms offer free views of the roof structure steel beams, outside the roller coasters would easily be chosen in Disneyworld. Bar The tendency to artificial nostalgia is also continued inside, the ceiling decorate vintage industrial lamps with light bulbs, the green artificial leather sofas cite Chesterfield, the tables without ceilings, cutlery and paper napkins are located there on plates for self-service. The restaurant was filled in about half so that the noise level was still tolerable, the waiters on my surprise were not dressed individually in the usual "Polo with Logostick" outfits; the ladies rather in black, a young man with jeans and karohemd, all students milieu. We noticed a friendly hi of a young service woman at the beginning of 20 and we were looking for a nice table at the edge of the happening in winter garden. The cards were handed over, drinks were requested, the ordered small SP (0.25l to 3€ and a Cola Light (0.3l to 3€) were immediately placed on the table by Mr. Karohemd, so that the guest himself and some ice and lemon in soft drinks are considered overrated here. The offer on the maps is surprisingly positive, also seasonal [here link] and the pasta and pizza variations sometimes creatively in the approach, although of course the notorious Hawaii pizza and the compelling concessions to German palates should not be missing. Madame had her wife's regular table here and knew that the carousel would like to be divided into large pizzas and can therefore be ordered separately in the evening. This made room for an appetizer, a Vitello always goes, and whoever it is not much different I thought so ordered a pizza, once half with sharp Salsiccia, the other half as Margherita. Vitello Tonnato – 9,50€ We wanted to share the appetizers, the young lady had noticed that with some bread came two small plates. The bread reminds of a Pane Pugliese, the loaf are ready to cut off a service console in the middle of the conservatory, so it was fresh and crumb and delicious crust. Bread The Vitello was served and I was at least visually positively surprised: Rosa Kalbsnuss, beautiful caper, a small garrison of rocket and tomatoes not the inconspicuous gray puddle as the dish usually comes. The meat was good, it was tender, seasoned with fresh pepper and as it had room temperature, it was possible to perceive its own taste well. Vitello Tonnato The tuna sauce solid, but no revelation for me a touch too sour, but quite tasty, I did not eat bread, handmade little snacks and tried to ignore a large part of the rest of the audience. This has now been recruited by Latte Macchiato Muttis with the plundering of Emil Finns, businessmen with recycled hair and badly seated suits, but who, after the band and body language, were able to afford a private aircraft carrier at any time with their dispo loan, as well as young hipster couples, who were called from Düsseldorf and therefore felt comfortable in the pretentious cardboard box. The appetizer still sounded, I got so much worse, even in the category “better Italians”, so it hurts to admit it. Sprinkle in the B note for the rich salt shaker. Instead of having a nice set of two mills on the tables, I was enough in terms of salt a can sea salt, but completely sewn, I think here a picture says more than a thousand words. I had to upload it, but who should be able to give such a guest, even in the public, and I am not really oversensitive: Pfui (please click on because picture in text trimmed On occasion the note that tables and floors could also be more often tied or wiped, which made a somewhat untreated impression, and that I had to be my waterglass with a portion without them. After the appetizer it took more than 25 minutes until our pizza halves were ripened and we sat a great time in front of our empty appetizer plates, even though the place was now only very clearly visited. Pizza 1⁄2 “Salsiccia Picante” 1⁄2 Margherita – 11,75€ Well, “size counts” was as clear as this halved monster came on the table, but it was by the really thin dough far not as bad as thought caused increasing saturation. My cover raised questions, I thought I'd get the frying of sharp salsiccia instead of I have a kind of salami. A look into the map revealed that the pizza title with Salsciccia, but in the listing of covers it is called “sharp Peperoni Salami”, aha, I should always read twice I was disappointed. Pizza Salsiccia Piccante Zumal the economical sausage was not really ideal, it was cut too thick, in any relationship underwrought was a slight sharpness and easy to lean. If you already use this American Italian flair in the concept, then the operators should perhaps look over the big pond how a classic "Peperoni Pie" in NY looks with all its greasy Glory, its dozens of thin, fat sausage cunks creeping out at the edges, bend up and enter a sensual connection with the mozzarella. So here I had eight gum-like small sausage slices, a cherry tomatin and some basil, after all, a look under the scrub gave an acceptable back result: In terms of size, however, the dough was not stable enough to be able to eat a piece from the hand despite a certain crispy, but this was not recommended because I added some chili oil anyway. The Pizzaiola is more reserved in taste, blunt sweet, something too sweet for me and not to support the tomato flavor. The dough tastefully also quite inconspicuous, nice to use in the texture of Grana Duro (I guess... but also not necessarily an italophile palate-size fireworks. Madame liked it a little better than me, but also the other side of the table complained about the indifferent pizzaiola with its one-dimensional mild sweetness, the use of salt also dispensed with it for the above reasons. All in all edible, but I would certainly not make a trip and force myself to choose another pizza. A dessert that we both could not have done, I even left a piece of my half-carwheel and asked for the bill, the payment could be made without any problems at the table via EC card. The adoption of friendly and system gastronomy typical with a light plastic smile affinity, but this is perhaps a little nasty formulated, the young lady was really friendly and accessible, they are just these ritualized ways to deal with the teams. Conclusion light and shadows close together, the appetizer in the context of the price and claim clear four stars, my “Salsiccia ach no but Salami” variant disappointed me for the above reasons, 4 2=6, i.e. three stars for food as a safe fair conclusion. The service now yes, the usual unqualified powers, you are ordered, is served, and this is very friendly, 3 stars because you can not expect much more. The ambience? For some young families with children safe 5 stars, there is a playground outside, it is loud and cumbersome, the puffs are allowed to roam and hey, this is not all great decorated and wow, as in America here! For me 1 star: much too loud, much too artificial, much too wanted, appropriate audience. Cleanliness? Rare that I do not give 5 stars, if I do not notice obvious things, here 2.5 stars, reasons see above. The PLV? Well, if you weren’t in the L’Osteria, then expensive, therefore friendly 3 stars in the whole show. So I still owe the answer if the L’Osteria is the better Vapiano and the clear answer is: yes! Because there is an operation, no warming students and a better card, in doubt I would give the L’Osteria the preference if I could once come to decide between them. So, have to eat and look forward to tomorrow, it goes south, the dear care! Calls and thus the good Bavarian and other cuisine in GAP, I will report!

Admittedly, restaurant chains are a gräuel, I don't want to talk about the fast food giants. Because, where individuality can of course play no role in the kitchen, the instruments of marketing create an incredible world of appearance. So also in the Italian genre: everything, but also everything is homemade, all molto autentico prepared and Germany's largest market participant even planted olive trees in the stereotype guest rooms to get the impression that behind the scenes, hordes of Italian mums are always whispering and the unmotivated, traditional students behind the standardized heat stations are now pure match. Accordingly, the opening of this branch of L 'Osteria a while ago was not necessarily a spontaneous yuchzer of anticipation, I was interested in opening a new furniture business in Cologne lime. Lately, however, serious voices in the environment should also increase with positive feedback, always with a hectic pushed “so I really mean good for a chain, better than Vapiano”, but the reference to the huge “thin” pizzas began to idealize the head cinema. Finally, it will probably never end, the eternal search for the perfect pizza, and so on this first sunny holiday day I have on a new chapter about it. The highway was bumpy, the building and the spacious car park were built in the middle of a small new commercial area, almost immediately next to a residential settlement. In the course of this, traffic was changed to save the residential area transit traffic, but this does not yet know, a navigation system in this world and the signs at the place is a nausea, especially as the sign was moved on the original route through the residential area and half in the tomb is not necessarily fulfilling its purpose. So you could look around in the area for a few minutes until you realized that there was a very creative new route with a one-lane underpass, which is in turn controlled by a traffic light. Whoever the thoughtful has certainly a lot of fun at his job and goes home happy every evening, at least the characters could really be improved, an interpretation in the current form. Once you have fought to the place with the search for exceptional services, you will see the cheap, freestanding amusement park architecture directly again all the prejudices I take care of this gastro concept. They quote brutal American Italian clichés and that already in the field. On the jewellery-free parking lot in Langenfeld, a landscape-lightweight construction was created, which visually originates from a massive construction in the Chicago exit 19. would place a century; Samba in Mettmann. The certain landscape continues when you enter the guest room, the hall-like rooms offer free views of the roof structure steel beams, outside the roller coasters would easily be chosen in Disneyworld. Bar The tendency to artificial nostalgia is also continued inside, the ceiling decorate vintage industrial lamps with light bulbs, the green artificial leather sofas cite Chesterfield, the tables without ceilings, cutlery and paper napkins are located there on plates for self-service. The restaurant was filled in about half so that the noise level was still tolerable, the waiters on my surprise were not dressed individually in the usual "Polo with Logostick" outfits; the ladies rather in black, a young man with jeans and karohemd, all students milieu. We noticed a friendly hi of a young service woman at the beginning of 20 and we were looking for a nice table at the edge of the happening in winter garden. The cards were handed over, drinks were requested, the ordered small SP (0.25l to 3€ and a Cola Light (0.3l to 3€) were immediately placed on the table by Mr. Karohemd, so that the guest himself and some ice and lemon in soft drinks are considered overrated here. The offer on the maps is surprisingly positive, also seasonal [here link] and the pasta and pizza variations sometimes creatively in the approach, although of course the notorious Hawaii pizza and the compelling concessions to German palates should not be missing. Madame had her wife's regular table here and knew that the carousel would like to be divided into large pizzas and can therefore be ordered separately in the evening. This made room for an appetizer, a Vitello always goes, and whoever it is not much different I thought so ordered a pizza, once half with sharp Salsiccia, the other half as Margherita. Vitello Tonnato – 9,50€ We wanted to share the appetizers, the young lady had noticed that with some bread came two small plates. The bread reminds of a Pane Pugliese, the loaf are ready to cut off a service console in the middle of the conservatory, so it was fresh and crumb and delicious crust. Bread The Vitello was served and I was at least visually positively surprised: Rosa Kalbsnuss, beautiful caper, a small garrison of rocket and tomatoes not the inconspicuous gray puddle as the dish usually comes. The meat was good, it was tender, seasoned with fresh pepper and as it had room temperature, it was possible to perceive its own taste well. Vitello Tonnato The tuna sauce solid, but no revelation for me a touch too sour, but quite tasty, I did not eat bread, handmade little snacks and tried to ignore a large part of the rest of the audience. This has now been recruited by Latte Macchiato Muttis with the plundering of Emil Finns, businessmen with recycled hair and badly seated suits, but who, after the band and body language, were able to afford a private aircraft carrier at any time with their dispo loan, as well as young hipster couples, who were called from Düsseldorf and therefore felt comfortable in the pretentious cardboard box. The appetizer still sounded, I got so much worse, even in the category “better Italians”, so it hurts to admit it. Sprinkle in the B note for the rich salt shaker. Instead of having a nice set of two mills on the tables, I was enough in terms of salt a can sea salt, but completely sewn, I think here a picture says more than a thousand words. I had to upload it, but who should be able to give such a guest, even in the public, and I am not really oversensitive: Pfui (please click on because picture in text trimmed On occasion the note that tables and floors could also be more often tied or wiped, which made a somewhat untreated impression, and that I had to be my waterglass with a portion without them. After the appetizer it took more than 25 minutes until our pizza halves were ripened and we sat a great time in front of our empty appetizer plates, even though the place was now only very clearly visited. Pizza 1⁄2 “Salsiccia Picante” 1⁄2 Margherita – 11,75€ Well, “size counts” was as clear as this halved monster came on the table, but it was by the really thin dough far not as bad as thought caused increasing saturation. My cover raised questions, I thought I'd get the frying of sharp salsiccia instead of I have a kind of salami. A look into the map revealed that the pizza title with Salsciccia, but in the listing of covers it is called “sharp Peperoni Salami”, aha, I should always read twice I was disappointed. Pizza Salsiccia Piccante Zumal the economical sausage was not really ideal, it was cut too thick, in any relationship underwrought was a slight sharpness and easy to lean. If you already use this American Italian flair in the concept, then the operators should perhaps look over the big pond how a classic "Peperoni Pie" in NY looks with all its greasy Glory, its dozens of thin, fat sausage cunks creeping out at the edges, bend up and enter a sensual connection with the mozzarella. So here I had eight gum-like small sausage slices, a cherry tomatin and some basil, after all, a look under the scrub gave an acceptable back result: In terms of size, however, the dough was not stable enough to be able to eat a piece from the hand despite a certain crispy, but this was not recommended because I added some chili oil anyway. The Pizzaiola is more reserved in taste, blunt sweet, something too sweet for me and not to support the tomato flavor. The dough tastefully also quite inconspicuous, nice to use in the texture of Grana Duro (I guess... but also not necessarily an italophile palate-size fireworks. Madame liked it a little better than me, but also the other side of the table complained about the indifferent pizzaiola with its one-dimensional mild sweetness, the use of salt also dispensed with it for the above reasons. All in all edible, but I would certainly not make a trip and force myself to choose another pizza. A dessert that we both could not have done, I even left a piece of my half-carwheel and asked for the bill, the payment could be made without any problems at the table via EC card. The adoption of friendly and system gastronomy typical with a light plastic smile affinity, but this is perhaps a little nasty formulated, the young lady was really friendly and accessible, they are just these ritualized ways to deal with the teams. Conclusion light and shadows close together, the appetizer in the context of the price and claim clear four stars, my “Salsiccia ach no but Salami” variant disappointed me for the above reasons, 4 2=6, i.e. three stars for food as a safe fair conclusion. The service now yes, the usual unqualified powers, you are ordered, is served, and this is very friendly, 3 stars because you can not expect much more. The ambience? For some young families with children safe 5 stars, there is a playground outside, it is loud and cumbersome, the puffs are allowed to roam and hey, this is not all great decorated and wow, as in America here! For me 1 star: much too loud, much too artificial, much too wanted, appropriate audience. Cleanliness? Rare that I do not give 5 stars, if I do not notice obvious things, here 2.5 stars, reasons see above. The PLV? Well, if you weren’t in the L’Osteria, then expensive, therefore friendly 3 stars in the whole show. So I still owe the answer if the L’Osteria is the better Vapiano and the clear answer is: yes! Because there is an operation, no warming students and a better card, in doubt I would give the L’Osteria the preference if I could once come to decide between them. So, have to eat and look forward to tomorrow, it goes south, the dear care! Calls and thus the good Bavarian and other cuisine in GAP, I will report!

Admittedly, restaurant chains are a gräuel, I don't want to talk about the fast food giants. Because, where individuality can of course play no role in the kitchen, the instruments of marketing create an incredible world of appearance. So also in the Italian genre: everything, but also everything is homemade, all molto autentico prepared and Germany's largest market participant even planted olive trees in the stereotype guest rooms to get the impression that behind the scenes, hordes of Italian mums are always whispering and the unmotivated, traditional students behind the standardized heat stations are now pure match. Accordingly, the opening of this branch of L 'Osteria a while ago was not necessarily a spontaneous yuchzer of anticipation, I was interested in opening a new furniture business in Cologne lime. Lately, however, serious voices in the environment should also increase with positive feedback, always with a hectic pushed “so I really mean good for a chain, better than Vapiano”, but the reference to the huge “thin” pizzas began to idealize the head cinema. Finally, it will probably never end, the eternal search for the perfect pizza, and so on this first sunny holiday day I have on a new chapter about it. The highway was bumpy, the building and the spacious car park were built in the middle of a small new commercial area, almost immediately next to a residential settlement. In the course of this, traffic was changed to save the residential area transit traffic, but this does not yet know, a navigation system in this world and the signs at the place is a nausea, especially as the sign was moved on the original route through the residential area and half in the tomb is not necessarily fulfilling its purpose. So you could look around in the area for a few minutes until you realized that there was a very creative new route with a one-lane underpass, which is in turn controlled by a traffic light. Whoever the thoughtful has certainly a lot of fun at his job and goes home happy every evening, at least the characters could really be improved, an interpretation in the current form. Once you have fought to the place with the search for exceptional services, you will see the cheap, freestanding amusement park architecture directly again all the prejudices I take care of this gastro concept. They quote brutal American Italian clichés and that already in the field. On the jewellery-free parking lot in Langenfeld, a landscape-lightweight construction was created, which visually originates from a massive construction in the Chicago exit 19. would place a century; Samba in Mettmann. The certain landscape continues when you enter the guest room, the hall-like rooms offer free views of the roof structure steel beams, outside the roller coasters would easily be chosen in Disneyworld. Bar The tendency to artificial nostalgia is also continued inside, the ceiling decorate vintage industrial lamps with light bulbs, the green artificial leather sofas cite Chesterfield, the tables without ceilings, cutlery and paper napkins are located there on plates for self-service. The restaurant was filled in about half so that the noise level was still tolerable, the waiters on my surprise were not dressed individually in the usual "Polo with Logostick" outfits; the ladies rather in black, a young man with jeans and karohemd, all students milieu. We noticed a friendly hi of a young service woman at the beginning of 20 and we were looking for a nice table at the edge of the happening in winter garden. The cards were handed over, drinks were requested, the ordered small SP (0.25l to 3€ and a Cola Light (0.3l to 3€) were immediately placed on the table by Mr. Karohemd, so that the guest himself and some ice and lemon in soft drinks are considered overrated here. The offer on the maps is surprisingly positive, also seasonal [here link] and the pasta and pizza variations sometimes creatively in the approach, although of course the notorious Hawaii pizza and the compelling concessions to German palates should not be missing. Madame had her wife's regular table here and knew that the carousel would like to be divided into large pizzas and can therefore be ordered separately in the evening. This made room for an appetizer, a Vitello always goes, and whoever it is not much different I thought so ordered a pizza, once half with sharp Salsiccia, the other half as Margherita. Vitello Tonnato – 9,50€ We wanted to share the appetizers, the young lady had noticed that with some bread came two small plates. The bread reminds of a Pane Pugliese, the loaf are ready to cut off a service console in the middle of the conservatory, so it was fresh and crumb and delicious crust. Bread The Vitello was served and I was at least visually positively surprised: Rosa Kalbsnuss, beautiful caper, a small garrison of rocket and tomatoes not the inconspicuous gray puddle as the dish usually comes. The meat was good, it was tender, seasoned with fresh pepper and as it had room temperature, it was possible to perceive its own taste well. Vitello Tonnato The tuna sauce solid, but no revelation for me a touch too sour, but quite tasty, I did not eat bread, handmade little snacks and tried to ignore a large part of the rest of the audience. This has now been recruited by Latte Macchiato Muttis with the plundering of Emil Finns, businessmen with recycled hair and badly seated suits, but who, after the band and body language, were able to afford a private aircraft carrier at any time with their dispo loan, as well as young hipster couples, who were called from Düsseldorf and therefore felt comfortable in the pretentious cardboard box. The appetizer still sounded, I got so much worse, even in the category “better Italians”, so it hurts to admit it. Sprinkle in the B note for the rich salt shaker. Instead of having a nice set of two mills on the tables, I was enough in terms of salt a can sea salt, but completely sewn, I think here a picture says more than a thousand words. I had to upload it, but who should be able to give such a guest, even in the public, and I am not really oversensitive: Pfui (please click on because picture in text trimmed On occasion the note that tables and floors could also be more often tied or wiped, which made a somewhat untreated impression, and that I had to be my waterglass with a portion without them. After the appetizer it took more than 25 minutes until our pizza halves were ripened and we sat a great time in front of our empty appetizer plates, even though the place was now only very clearly visited. Pizza 1⁄2 “Salsiccia Picante” 1⁄2 Margherita – 11,75€ Well, “size counts” was as clear as this halved monster came on the table, but it was by the really thin dough far not as bad as thought caused increasing saturation. My cover raised questions, I thought I'd get the frying of sharp salsiccia instead of I have a kind of salami. A look into the map revealed that the pizza title with Salsciccia, but in the listing of covers it is called “sharp Peperoni Salami”, aha, I should always read twice I was disappointed. Pizza Salsiccia Piccante Zumal the economical sausage was not really ideal, it was cut too thick, in any relationship underwrought was a slight sharpness and easy to lean. If you already use this American Italian flair in the concept, then the operators should perhaps look over the big pond how a classic "Peperoni Pie" in NY looks with all its greasy Glory, its dozens of thin, fat sausage cunks creeping out at the edges, bend up and enter a sensual connection with the mozzarella. So here I had eight gum-like small sausage slices, a cherry tomatin and some basil, after all, a look under the scrub gave an acceptable back result: In terms of size, however, the dough was not stable enough to be able to eat a piece from the hand despite a certain crispy, but this was not recommended because I added some chili oil anyway. The Pizzaiola is more reserved in taste, blunt sweet, something too sweet for me and not to support the tomato flavor. The dough tastefully also quite inconspicuous, nice to use in the texture of Grana Duro (I guess... but also not necessarily an italophile palate-size fireworks. Madame liked it a little better than me, but also the other side of the table complained about the indifferent pizzaiola with its one-dimensional mild sweetness, the use of salt also dispensed with it for the above reasons. All in all edible, but I would certainly not make a trip and force myself to choose another pizza. A dessert that we both could not have done, I even left a piece of my half-carwheel and asked for the bill, the payment could be made without any problems at the table via EC card. The adoption of friendly and system gastronomy typical with a light plastic smile affinity, but this is perhaps a little nasty formulated, the young lady was really friendly and accessible, they are just these ritualized ways to deal with the teams. Conclusion light and shadows close together, the appetizer in the context of the price and claim clear four stars, my “Salsiccia ach no but Salami” variant disappointed me for the above reasons, 4 2=6, i.e. three stars for food as a safe fair conclusion. The service now yes, the usual unqualified powers, you are ordered, is served, and this is very friendly, 3 stars because you can not expect much more. The ambience? For some young families with children safe 5 stars, there is a playground outside, it is loud and cumbersome, the puffs are allowed to roam and hey, this is not all great decorated and wow, as in America here! For me 1 star: much too loud, much too artificial, much too wanted, appropriate audience. Cleanliness? Rare that I do not give 5 stars, if I do not notice obvious things, here 2.5 stars, reasons see above. The PLV? Well, if you weren’t in the L’Osteria, then expensive, therefore friendly 3 stars in the whole show. So I still owe the answer if the L’Osteria is the better Vapiano and the clear answer is: yes! Because there is an operation, no warming students and a better card, in doubt I would give the L’Osteria the preference if I could once come to decide between them. So, have to eat and look forward to tomorrow, it goes south, the dear care! Calls and thus the good Bavarian and other cuisine in GAP, I will report!

 Zugegeben, mir sind Restaurantketten ein Gräuel, von den Fastfood Riesen möchte ich gar nicht erst sprechen. Denn dort, wo Individualität in der Küche naturgemäß keine Rolle spielen kann, wird nur allzu gerne mit den Instrumenten des Marketings eine unglaubwürdige Scheinwelt kreiert. So auch hierzulande im italienischen Genre: Alles, aber auch alles sei hausgemacht, alles molto autentico zubereitet und Deutschlands größter Marktteilnehmer pflanzt sogar Olivenbäume in die stereotypen Gasträume um den Eindruck zu erwecken, das hinter den Kulissen stets Horden von italienischen Mamas wuseln und die unmotivierten, tranigen Studenten hinter den genormten Aufwärmstationen heute reiner Zufall seien; krankheitsbedingt. Dementsprechend ließ mich die Eröffnung dieser Filiale von L 'Osteria vor einiger Zeit vorsichtig ausgedrückt nicht unbedingt spontane Juchzer der Vorfreude hinausposaunen, ich nahm es in etwa so interessiert zur Kenntnis wie die Eröffnung eines neuen Möbelhauses in Köln Kalk. In letzter Zeit sollten sich aber auch ansonsten ernstzunehmende Stimmen im Umfeld mit positiver Rückmeldung mehren, zwar immer mit einem hektisch nachgeschobenen „also ich meine für eine Kette wirklich gut, besser als Vapiano“, aber der Verweis auf die riesigen, „hauchdünnen“ Pizzen setzte idealisierendes Kopfkino in Gang. Schließlich wird sie vermutlich nie enden, die ewige Suche nach der perfekten Pizza, und so ließ ich mich an diesem zunächst sonnigen Urlaubstag auf ein neues Kapitel auf dieser ein. Die Anfahrt gestaltete sich holprig, das Gebäude und der geräumige Parkplatz wurden mitten in ein kleines neues Gewerbegebiet gebaut, dass fast unmittelbar an eine Wohnsiedlung angrenzt. Im Zuge dessen hat man die Verkehrsführung geändert um dem Wohngebiet den Durchgangsverkehr zu ersparen, das allerdings weiß noch kein Navigationssystem dieser Welt und die Beschilderung vor Ort ist eine Frechheit zumal das Schild an der ursprünglichen Route durch das Wohngebiet umgetreten wurde und halb im Graben hängend seinen Zweck nicht unbedingt gut erfüllt. So gurkte man also noch einige Minuten ratlos in der Gegend rum, bis man verstand das es eine sehr kreative neue Route mit einer einspurigen Unterführung unter der Landstraße gibt, die wiederum durch eine Ampel kontrolliert wird. Wer auch immer sich das ausdachte hat sicher eine Menge Spaß an seinem Job und geht jeden Abend wirr kichernd zufrieden nach Hause, zumindest die Beschilderung könnte man wirklich verbessern, eine Zumutung in der jetzigen Form. Hat man sich dann dank pfadfinderischer Ausnahmeleistungen zum Lokal vorgekämpft galoppieren beim Anblick der billigen, freitragenden Freizeitparkarchitektur direkt wieder alle Vorurteile, die ich diesen Gastro Konzepten gegenüber pflege. Außenansicht Man zitiert brutal US Italienische Klischees und das schon im Aussenbereich. Auf dem schmucklosen Parkplatz in Langenfeld entstand ein kulissenhafter Leichtbau, den man optisch in massiver Bauweise eigentlich so eher im Chicago des ausgehenden 19. Jahrhunderts verorten würde; Samba in Mettmann. Das gewisse kulissenhafte setzt sich beim Eintreten in den Gastraum fort, die hallenartigen Räume bieten freien Blick auf die Stahlträger der Dachkonstruktion, führen draußen Achterbahnen würde man sich ohne weiteres in Disneyworld wähnen. Bar Der Hang zur künstlichen Nostalgie wird auch im Inneren fortgeführt, die Decke zieren Vintage Industrielampen mit Glühfaden Birnen, die grünen Kunstleder Sofas zitieren Chesterfield, die Tische ohne Decken, Besteck und Papierservietten finden sich dort auf Tellern liegend zur Selbstbedienung. Wintergarten Das Restaurant war in etwa zur Hälfte gefüllt, der Lärmpegel daher gerade noch erträglich, die Kellner zu meiner Überraschung nicht in den üblichen „Polo mit Logostick“ Outfits sondern individuell gekleidet; die Damen eher in schwarz, ein junger Mann mit Jeans und Karohemd, allesamt studentisches Milieu. Wir wurden bemerkt, ein freundliches Hallo von einer jungen Service Dame Anfang 20 und wir suchten uns einen netten Tisch am Rande des Geschehens im Wintergarten. Die Karten wurden gereicht, Getränkewünsche erfragt, das bestellte kleine SP (0,25l zu 3€ und eine Cola Light (0,3l zu 3€ wurden alsbald von Mr. Karohemd unbeholfen auf dem Tisch platziert, Einschenken darf der Gast selbst und etwas Eis und Zitrone in Softdrinks hält man hier wohl auch eher für überbewertet.   Das Angebot auf den Karten liest sich überraschend positiv, sogar saisonales bot man feil [hidden link] und die Pasta und Pizza Variationen bisweilen kreativ im Ansatz, auch wenn natürlich die notorische Hawaii Pizza und umsatzbringende Zugeständnisse an deutsche Gaumen nicht fehlen dürfen. Madame hatte hier schon ihren Damen Stammtisch und wusste zu berichten, dass die Wagenrad großen Pizzen hier gerne geteilt werden und daher auch hälftig getrennt belegt bestellt werden können. Das ließ Raum für eine Vorspeise, ein Vitello geht immer und wer das verhunzt, kann auch nicht viel anderes dachte ich, also bestellt, dazu eine Pizza, einmal halb mit scharfer Salsiccia, die andere Hälfte als Margherita. Vitello Tonnato – 9,50€ Wir wollten die Vorspeise teilen, die junge Dame hatte sich das gemerkt, mit etwas Brot kamen vorab zwei kleine Tellerchen. Das Brot erinnerte an ein Pane Pugliese, die Laibe liegen zum Aufschneiden bereit an einer Service Konsole in der Mitte des Wintergartens, es war daher frisch und Krume und Kruste schmackhaft. Brot   Das Vitello wurde serviert und ich wurde zumindest optisch positiv überrascht: Rosa Kalbsnuss, schöne Kapern, eine kleine Garnitur aus Rucola und Tomate  nicht die unappetitliche graue Pfütze als die das Gericht meist daherkommt.   Das Fleisch war gut, es war zart, mit frischem Pfeffer gewürzt und da es Zimmertemperatur hatte, konnte man seinen Eigengeschmack gut wahrnehmen.  Vitello Tonnato Die Thunfisch Sauce solide aber keine Offenbarung, mir einen Hauch zu säuerlich aber durchaus schmackhaft, ich tunkte Brot, bastelte kleine Häppchen und versuchte einen großen Teil des verbliebenen Publikums zu ignorieren. Dieses rekrutierte sich nunmehr aus Latte Macchiato Muttis mit plärrenden Emil Finns, Geschäftsleuten mit zurückgegelten Haaren und schlecht sitzenden Anzügen, die sich jedoch laut Gang und Körpersprache alleine mit ihrem Dispokredit jederzeit einen privaten Flugzeugträger leisten könnten, sowie jungen Hipsterpärchen die sich aus Düsseldorf verlaufen hatten und sich daher in dem prätentiösen Pappmache Kasten naturgemäß sichtlich wohlfühlten.   Die Vorspeise mundete trotzdem, das habe ich schon wesentlich schlechter bekommen, auch in der Kategorie „besserer Italiener“, so sehr es auch schmerzt das zugeben zu müssen. Spürbare Abzüge in der B Note allerdings für den gereichten Salzstreuer. Statt ein nettes Set aus zwei Mühlen auf den Tischen zu haben, reichte man mir in Sachen Salz eine zwar randvolle, allerdings völlig abgeranzte Dose Meersalz, ich denke hier sagt ein Bild mehr als tausend Worte. Ich habe gehadert, ob ich es hochladen soll, aber wer einem Gast so etwas überreicht sollte auch dazu stehen können, auch in der Öffentlichkeit und ich bin eigentlich nicht gerade überempfindlich: Pfui (bitte anklicken weil Bild im Text beschnitten   Bei der Gelegenheit die Anmerkung, dass Tische und Böden auch gerne mal öfter gefegt bzw. gewischt werden könnten, das machte teilweise einen doch etwas ungepflegten Eindruck und das ich mein Wasserglas zunächst mit einer Serviette von Spülmaschinenrückständen befreien musste und es fast reklamierte, sei auch erwähnt. Nach der Vorspeise dauerte es über 25 Minuten bis unsere Pizza Hälften heranrauschten und wir saßen dabei eine geraume Zeit vor unseren leeren Vorspeisentellern, und das obwohl das Lokal mittlerweile nur noch sehr überschaubar besucht war. Pizza ½ „Salsiccia Picante“ ½ Margherita – 11,75€ Nun, „size matters“, soviel war klar als dieses halbierte Monster auf dem Tisch kam, aber es war durch den wirklich dünnen Teig bei weitem nicht so schlimm wie gedacht was die zunehmende Sättigung anging. Mein Belag warf Fragen auf, ich dachte ich erhalte das Brät von scharfer Salsiccia, stattdessen bekam ich eine Art Salami. Ein Blick in die Karte offenbarte, die Pizza titelt zwar mit Salsciccia, bei der Listung der Beläge aber heißt es „scharfe Peperoni Salami“, aha, ich sollte wohl immer zweimal lesen ich war enttäuscht. Pizza Salsiccia Piccante Zumal die spärlich vorhandene Wurst nicht wirklich ideal war, sie war zu dick geschnitten, unterwürzt in jeder Beziehung bis auf eine leichte Schärfe und einfach zu mager gewesen. Wenn man schon dieses US italienische Flair im Konzept so pflegt, dann sollten die Betreiber vielleicht mal über den großen Teich schauen, wie ein klassischer „Peperoni Pie“ in NY aussieht  mit all seiner greasy Glory, seinen dutzenden dünnen, fettigen Wurstscheibchen, die an den Rändern ausknuspern, sich nach oben wölben und eine sündige Liaison mit dem Mozzarella eingehen. Hier also hatte ich acht gummiartige kleine Wurstscheiben, eine Kirschtomate und etwas Basilkum, immerhin offenbarte ein Blick unter den Rundling ein akzeptables Backergebnis: Größenbedingt war der Teig aber trotz einer gewissen Knusprigkeit nicht standhaft genug, um ein Stück aus der Hand essen zu können, was sich aber aufgrund der Tatsache, dass ich noch etwas Chili Öl dazugab, ohnehin nicht empfahl. Die Pizzaiola eher zurückhaltend im Geschmack, dumpf süßlich, mir etwas zu süß und den Tomatengeschmack damit nicht unterstützend. Der Teig geschmacklich auch eher unauffällig, schön in der Textur durch Grana Duro Einsatz (ich vermute mal… , aber auch nicht unbedingt ein italophiles Gaumengroßfeuerwerk. Madame gefiel es etwas besser als mir, aber auch die andere Tischseite bemängelte die indifferente Pizzaiola mit ihrer eindimensionalen milden Süße, auf den Einsatz von Salz verzichtete auch sie aus obigen Gründen. Alles in allem durchaus essbar, aber dafür würde ich sicher keine Anfahrt in Kauf nehmen und würde man mich zwingen würde ich sicher eine andere Pizza wählen.  Ein Dessert hätten wir beide nicht mehr geschafft, ich ließ sogar noch ein Stück meines halben Wagenrades liegen und fragte nach der Rechnung, die Bezahlung konnte problemlos am Tisch per EC Karte erfolgen. Die Verabschiedung freundlich und Systemgastronomie typisch mit einer leichten Plastiklächeln Affinität, aber das ist vielleicht etwas fies formuliert, die junge Dame war wirklich freundlich und zugänglich, es sind eben diese ritualisierten Umgangsformen die man den Teams gerne indoktriniert. Fazit Licht und Schatten nah beieinander, die Vorspeise im Kontext von Preis und Anspruch klare vier Sterne, meine „Salsiccia ach nein doch Salami“ Variante enttäuschte mich aus obigen Gründen, 4+2=6, also drei Sterne für das Essen als sicher faires Fazit. Der Service nun ja, die üblichen ungelernten Kräfte, man bestellt, wird bedient, und das durchaus freundlich, 3 Sterne weil man hier auch nicht viel mehr erwarten kann. Das Ambiente? Für manche junge Familien mit Kindern sicher 5 Sterne, es gibt draußen einen Spielplatz, es ist laut und kürmelig, die Blagen dürfen rumtoben und hey, ist das nicht alles toll dekoriert und wow, wie in America hier! Für mich 1 Stern: viel zu laut, viel zu künstlich, viel zu gewollt, entsprechendes Publikum. Die Sauberkeit? Selten, dass ich nicht 5 Sterne gebe wenn mir nicht augenfällige Dinge auffallen, hier 2,5 Sterne, Gründe siehe oben. Das PLV? Nun, wenn es eines nicht war in der L’Osteria, dann teuer, daher freundliche 3 Sterne in der Gesamtschau.   Somit bleibe ich noch die Antwort schuldig, ob die L’Osteria das bessere Vapiano ist und die klare Antwort darauf ist: Ja! Denn es gibt eine Bedienung, keine Aufwärmstudenten und eine bessere Karte, im Zweifel würde ich der L’Osteria den Vorzug geben, wenn ich wider Erwarten einmal in die Situation kommen würde, mich zwischen beiden entscheiden zu müssen. So, isch habe fertig und freue mich diebisch auf morgen, es geht ab in den Süden, die liebe Obacht! ruft und mit ihr die gute bayerische und sonstige Küche in GAP, ich werde berichten!