Trattoria Aubergine - Linsengericht

We used the delivery service today. Rigatoni Padrone and Ravioli truffles. Tastefully very good and still hot in delivery. Very recommended.

Away. Pleasant ambience with outdoor facilities. First doubts whether there was a good choice to come here when the serviceman welcomed a guest with a handshake and hug, this is currently an absolute NO GO. The chosen wine, a Pinot Grigio, was very flat. The Bruscetta were unfortunately not dead, only 3 slices of baguette at an elevated price. I was very pleased with the scavenger with mushroom cream sauce, unfortunately an ordinary roast sauce with a few mushrooms was served. No hint of cream at the sauce, for this the panned carving was drowned with it instead of serving the sauce separately, the crispy panade was ruined. Tastefully it was OK. The pasta with asparagus was also OK. Repetition risk against NULL

I'm admiring with a little money that Christmas dinners there. Good general ambiance food and even more important to all seemingly a good behavior

Now we have arrived because of the name Trattoria Aubergine, as the name promised a possibility from a small card a simple typical Italian dish to eat. The façade on the edge of an industrial area, which would have been honoured by any amusement park, has also aroused the desire for specialties from Tuscany. The result was very sobering. Standardized foods can be found everywhere. No trace of Italy. • An express kitchen that helps to make food technically inadequate and destroys every product that had good quality. • A wine card where the served wines do not have the least to do with the offered product. • For salad dressings use less sugar and more fresh herbs. Renouncement of convenience is also advantageous. • General, winey salt, more spices (fresh). Try garlic, rosemary, thyme, etc. Good thing, because professionals in Italy do that too. • Clean better in mushroom dishes. Tannen needles and various pebbles are not so good on a plate. Always look at the plates from the return, that speaks volumes. • Try to fry steaks with aromatics in a pan and then cook slightly in an oven or salad dresser, depending on the core temperature. The use of arosive butter for steaks would also be superior. This is better than fry all together on the grill plate, because the fat is flavored and therefore the steak tastes after all what was bred or fried, but not after the “Black Angus” beef which was offered so diligently by the service. • If your cook needs acid in noodle dishes then a shot of wee well, but cheap tomatoes water everything. Italians take dry or canned goods here. • Skin doesn't get crass everywhere, it also has an own taste that doesn't fit any food. My criticism is always constructive, so consider a new menu with correct Italian dishes (there are many useful recipes on the Internet, or cookbook of a good Italian cook). Less dishes in good quality on the map, bring more guests and better and cost-effective supply. Try to calculate your prices and not shoot the thumb, pleases the customer and the owner. Keep up your kitchen staff, because a hair net under the baseballcap and turbo deliveries is not the basis for good food and satisfied guests.

On Monday is lt website data of the Schnitzeltag. We arrived at 20.25. The waiter gave us the menus and picked up the drinks. Only after that he came to the table with 5 min delay and said there are no meat dishes, only salad and noodles. Kitchen would otherwise be closed! What are you supposed to say??? Well noted: at 20.35 o'clock!!! Where did we land? No more provincial yet! Escaped and never again!!!