Papadoppulos Inh. I. Eleftheriadis

General: As a quasi-season closing, we had three days of Lübeck. And to anticipate it: My forefathers had not brought up any attractive fish or regional cuisine restaurants. Therefore, 1 x Jugo and 2 x Grieche; for Touris and Lübecker and Umzulübecker for orientation, if grilled on the plate should be; so to speak from Hanseaten for Hanseaten. Granted, the same introduction as the Zagreb. For Saturday evening I had already found the Papadopoulos from Bremen and wisely reserved a table. The Papadopoulos is located on the Pfaffenstraße, a pedestrian street between Breite Strasse and Königstraße, in the middle of the town and attractive to Touris. Nevertheless, we have gained a positive impression. No fast feeding and carefully prepared and tasty dishes. Despite some narrowness in the old building site, Papadopoulos is recommended. In Papadopoulos we saw the expected mixed audience from regular guests and tourists who appeared in pairs. The regular guests greeted by the chef had to go well in a larger round. Those who hadn't reserved and didn't want to eat in the smoking room on the upper floor had to enjoy a table on the Trottoir and think about the warm Greece. The price level in Papadopoulos is in the food direction four stars and in the drinks around the three stars, makes arithmetic averaged 3.5. The homepage of Papadopoulos [here link] gives an impression from the restaurant, but unfortunately is not completely a beverage card, no photos of the upper room, not all team members are to see, no location sketch . Service: operate two women and a man, recognizable by the classic waiter colors black and white. At first an irritation, because on the hand-written note with the reservations for the evening, we now found nothing almost fitting to my phone reservation, although the name is easy and catchy. Only the look into the official book brought Enlightenment and us a table at the window in the side room. The misfortune writing was spawned by the male waiter with his sense of humor as a hieroglyphical result. The desire for ice to rosé then remained hanging with the older, receiving operator, he exculpted when serving drinks without ice. The oblivion of the second glass of Retsina and the remembrance he was able to conceive with a “come immediately” which he also implemented. That's a really lunatic atmosphere. He donated two rounds of Ouzo. Our desire for a break between the plentiful appetizers and the main dishes has been met with the always optimal proposal to arrange the order of the main dishes according to our Gusto. After a pleasant time we were asked kindly, not in a rush, and it was also right for us. So in the duty light negligences, but for the stroke a bonus star and I convert this exactly into 3.5 stars. The beverage prices with a slight impact: 0.3 l Jever 2,70 € 0.5 are discounted for 3,90 €. Krombacher is on the card with painful 3,10 € for 0.3 l also noted here only half drink for 4,10 €. The Greek mineral water is calculated with a smooth transport impact and comes to 5,10 € for the bottle 0.75 l. The simple wines from the two-liter buddel cost € 4.10 for the glass 0.2 l. Food: I can now scan Greek cards in a matter of seconds to see if something is to be understood next to the card standards of the great mass. In Papadopoulos it was the appetizers called potato puree so on the map, so Skordalia and sardines with Tarama. Skordalia I find nine times in my critique files of approx. 70 Greek critiques, therefore, has a rareness value. With sardines with Tarama's failure. Otherwise also in Papadopoulos the known grill standards. Worth mentioning the oven dishes with lamb or veal and with sardines, scampi or cancer meat. For Skordalia 3,40 € and sardines with Tarama 6,40 €, the eggplant puree was still 6,40 €. Thus the eggplant puree was cut in pieces and not musig-püred. With parsley and garlic and a balanced ratio between acid and olive oil. Skordalia with olive oil and garlic. Here, too, no smooth pie, but rather a texture of the stamped. The sardines proved to be fried “small fishes”, as they are known from Greece and used for the anchovies. They were panned, hot and chessed and fed by us as it is customary in Greece after our observation. Very delicious! They were dressed with a lot of well-made salad and a Klacks Taramas on a large plate. At Taramas the spirits divorced: for me too creamy and too little fishy, for my constant companion very successful. Too bad that there was only cold and very simple bread in the basket. Something crooked on the grill, it gets noticeably. I felt the sense of Gyros with Metaxasoße, baked card: Giros-Pfanne, €12.50 . Served in a pan with specially shaped large pommes. The Gyros medium and – positive – not floating in metaxas sauce. A thick layer of melted cheese from the Gouda class made the dish quite powerful. Overall, a successful midway between the “dry” gyro from the grill and the floating in the Metaxaconveniencesoße. The second Gyros dish was enriched with a large minced meat and liver €12.90. The “dry” Gyros was praised and the minced meats were also praised, but not the much reddish and thicker slice of liver. The minced meat was as it should be with the Greek: garlic, herbs, not too salty and loose in the bite. The liver added something very rusty. I would have liked to eat a calf liver in the cooking condition, but here the quality of the liver did not convince me. The Klacks Tsatsiki classic with cucumber, dill and garlic. Still mentioning the supplement salads. Very mixed with cucumber, tomato, iceberg salad and unpressed/ kneaded white herb; with vinegar and oil. To note a slightly defined Taramas and a non-appetic slice of liver remain on the target page. All other foods, including aubergines, skordalia, fish and minced meat, exceed the four-star limit. Internal calculations thus give 4.0 stars smooth! Ambiente: The Papadopoulos is located in an old building. In front of the front a series of simple tables unprotected in the pedestrian street. You enter the main room with theke and maybe up to six tables. On the right of this a small side room, where we were allowed to take a seat on a second table that was still sufficient. There may be another five tables in the room. In the main room there are some distances between the tables. It was quite close in our room. I had the wardrobe in my back, which should not be a pleasure in winter if the mantle layers have to conquer the room and be moved by coming and walking. On the upper floor you can reach a narrow and steep staircase the smoking room and the simple but functional toilets. The famous Syrtaki and percussion sounds and the restrained decoration ensure the Greek atmosphere. Visually embossing the plentiful, real masonry that could be original in view of the age of many houses of the Lübeck old town with its irregularity. It was kept in very light brown pink. Decoration is provided with an arched mural with an ancient temple, a few vases and sculptures and a number of icons as wall decorations. The furniture is simple. Very suitable for the room sizes, the filigree ceiling lights have been selected, with a simple feed line and a small conical glass body. They barely adjust the view and provide an elaborate illumination on the tables. Cleanliness: We had nothing to complain about.

General: We had three days of Lübeck when it was almost a season. And to anticipate it: My forefathers had not attracted attractive fish or regional cuisine restaurants. Therefore 1 x Jugo and 2 x Grieche; for Touris and Lübecker and Umzulübecker for orientation if grilled on the plate; by Hanseaten for Hanseaten. Promoted, the same introduction as the Zagreb. For Saturday evening I had already found the Papadopoulos from Bremen and reserved a table wisely. The Papadopoulos is located on the Pfaffenstraße, a pedestrian zone between latitude road and Königstraße, in the middle of the city and attractive to Touris. Nevertheless, we have gained a positive impression. No fast feeding and carefully prepared and delicious dishes. Despite some narrowness in the old building site, Papadopoulos is recommended. In Papadopoulos we saw the expected mixed audience of regular guests and tourists who appeared in pairs. The regular guests welcomed by the cook had to go well in a larger round. Those who hadn't reserved themselves and didn't want to eat in the smoking room upstairs had to enjoy a table on the Trottoir and think about the warm Greece. The price in Papadopoulos is in the food direction four stars and in the drinks around the three stars, making arithmetic average 3.5. The homepage of Papadopoulos [here link] gives an impression from the restaurant, but unfortunately is not completely a beverage card, no photos from the upper room, not all team members are to see no location sketch. Service: work two women and one man, recognizable by the classic waiter colors black and white. First a stimulus, because on the handwritten note with the reservations for the evening, we now found nothing almost fitting to my phone reservation, although the name is simple and catchy. Only the look into the official book brought enlightenment and us a table at the window in the next room. The unfortunate writing was preached by the male waiter with his sense of humor as a hieroglyphical result. The desire for ice to rosé then remained hanging with the older, accommodating operator, it cut out when serving drinks without ice. The oblivion of the second glass of Retsina and the memory that he was able to pardon with a "created immediately" that he also implemented. This is a really crazy atmosphere. He donated two rounds of Ouzo. Our desire for a break between the plentiful appetizers and the main dishes was met with the always optimal proposal to arrange the order of the main dishes according to our Gusto. After a pleasant time we were kindly asked, not in a hurry, and it was also right for us. So in duty slightly negligent, but for the blow a bonus star and I convert this exactly into 3.5 stars. The beverage prices with slight effects: 0.3 l Jever 2,70 € 0.5 are reduced to 3,90 €. Krombacher is noticed on the map with painful 3,10 € for 0.3 l also here only half drink for 4,10 €. The Greek mineral water is calculated with a smooth transport impact and is €5.10 for the bottle 0.75 l. The simple wines from the two-liter powder cost € 4.10 for the glass 0.2 l. Food: I can now scan Greek maps in seconds to see if something is to be understood next to the map standards of the big crowd. In the Papadopoulos the appetizers were called potato puree so on the map, so Skordalia and sardines with Tarama. Skordal I find nine times in my critiques of about 70 Greek critiques, so it has a rareness value. With sardines with Tarama's failure. Otherwise also in Papadopoulos the known grill standards. The oven dishes are worth mentioning with lamb or veal and with sardines, sampi or cancer meat. The Auberginenpüree € 6.40 was added to Skordalia € 3.40 and sardines with Tarama € 6.40. The names are not always true. Thus the eggplant was cut into pieces and not musig-püred. With parsley and garlic and a balanced ratio between acid and olive oil. Skordalia with olive oil and garlic. Here, too, no smooth brush, but a texture of the embossing stamp. The sardines were found to be fried ‘small fish’, known from Greece and used for anchovy. They were stuffed, hot and detoxified and fed by us, as is customary in Greece after our observation. Very delicious! They were dressed with much well-made salad and Klacks Taramas on a large plate. At Taramas the spirits divorced: for me too creamy and too little fishy, for my constant companion very successful. Too bad there was only cold and very simple bread in the basket. Something crooked on the grill, it becomes noticeable. I felt the sense of Gyros with Metaxasoße, baked card: Giros-Pfanne, 12,50 €. Served in a pan with a very shaped large pommes. The Gyros medium and – positive – do not float in Metaxas sauce. A thick layer of melted cheese from the Gouda class made the dish quite powerful. Overall a successful center between the “dry” gyro from the grill and the floating in the Metaxaconveniencesoße. The second Gyros dish was enriched with a large minced meat and liver 12.90 €. The “dry” gyroscope was praised and the minced meats were also praised, but not the much reddish and thicker slice of the liver. The minced meat was as it should be with the Greek: garlic, herbs, not too salty and loose in the bite. The liver added something very rustic. I'd like to have a calf in the cooking condition, but here the quality of the liver hasn't convinced me. The Klacks Tsatsiki classic with cucumber, dill and garlic. To mention the supplement salads. Very mixed with cucumber, tomatoes, iceberg salad and unpressed/ kneaded white herb; with vinegar and oil. To observe a slightly defined Taramas and a non-appetic hard drive liver on the target page. All other foods, including aubergines, skordalien, fish and minced meat, exceed the four-star limit. Internal calculations give so 4.0 stars smooth! Ambiente: The Papadopoulos is located in an old building. In front of the front a series of simple tables that are not protected in the pedestrian zone. You enter the main room with theke and maybe up to six tables. On the right side of this a small side room where we were allowed to take a place on a second table that was still sufficient. There may be another five tables in the room. In the main room there are some distances between the tables. It was very close to our room. I had the wardrobe in my back, which in winter should not be a pleasure when the coat layers have to conquer the room and be moved by coming and going. On the upper floor you can reach a narrow and steep staircase the smoking room and the simple but functional toilets. The famous Syrtaki and percussion sounds and the restrained decoration ensure the Greek atmosphere. Visual embossment of the plentiful, real masonry, which could be original in view of the age of many houses of the Lübeck old town with its irregularity. It was kept in very light brown pink. Decoration has a vaulted mural with an old temple, a few vases and sculptures and a series of icons as wall decoration. The furniture is simple. The filigree ceiling lights have been chosen very suitable for the room sizes, with a simple feed line and a small conical glass body. They barely fit the view and provide a complicated lighting on the tables. Cleanliness: We had nothing to complain about.