Notos Bar-Restaurant - Ratingen

The following text has already been published at Restaurant-Kritik.de, where, as well as my profile data, already deleted. Nevertheless, corresponding data can still appear in the cache of some search engines, but this should only be a temporary phenomenon... The Notos has opened since mid-2013 instead of the unfortunately unfortunate Ecuadorian restaurant in the industrial area Ratingen-Ost, does not want to be a standard Greek. One would like to offer original dishes (Mezedes, Orektiká rediscovered and reinterpreted. So far we could try it twice. The first visit, shortly after the opening and on the terrace in the summer had almost something of holiday feeling. The service is still a little uncoordinated, but the managing director is very competent and communicative. The dishes are actually something different, barely grilled and if, really combined with fresh, authentic ingredients, as you wish. We reserved this impression in the back of the head a table for evening in the pre-Christmas period. The facility was almost completely taken over by the supervisor. Only the images and individual decorative elements were exchanged for Greek devotionals. When entering the generously glazed restaurant, you will first be in the part of the bar, to the right dominated by a large modern counter with a stylishly illuminated bottle collection (there are also cocktails and some lost Christmas tree (also well illuminated). Colorful accents set red padded high-rest, dark wooden tables and red wall surfaces around the pictures. Pre-Christmas time, the store buzzes, entertainment then only goes with a raised volume. The service was friendly and seemed good, at least the table was quickly assigned. From now on it became tough. There was a lot of time before the beverage order was received. But there were also gravel-like pastries with a subtle tuna cream. Nix outstanding, but a nice gesture. Distracted from the somewhat laborious beverage service (coolers for wine and water had to be explicitly requested... we almost didn't realize that a good hour had passed before serving the appetizers. The appetizers Kolokithokeftedes, Zucchini-Puffer with Tsatsiki 5,50 Euronen – a neat portion of three large, vigorously tanned ’Riefkooche’ with intense yogurt cream and a few alibi salads. According to the sister-in-law, very tasty and right after the long waiting period. Greek lentil soup 5,50 Euronen – also abundantly dimensioned, with chiabatta-like white bread, which should be precisely Greek now, no idea. Schwager said the lenses were well cooked and the soup would meet his expectations. Melitsanaki, eggplants with feta cheese in tomato herbal sauce 7.20 Euronen – quite tasty and of sufficient amount but unfortunately only lukewarm. Madame was happy. Calamarakia, baby Calamaris grilled on fresh salad and garlic sauce 8.50 Euronen – but in portions in order only moderately grilled, lukewarm Calamari tubes, salad squid and lollo with vegetable vinaigrette, garlic sauce misdisplay. That went better in the summer. Even better then was the communication between the kitchen and service. After almost two hours, the service was literally crumbling but clearly with the info that the ordered main course of fish (fresh tuna is out. One should choose something else, at the same time the mandatory TK-sweeping fish lobe was praised. The choice then fell thanks to lamb fillets. An allegedly new cook and the high number of guests were allowed to come back as an attempt to explain. For our terms, it is more likely to suffer from the feminine organization. The main dishes Trilogia, fillet of lamb, turkey and pig 15,80 Euronen – three juicy cooked, marinated fillets with rosemary and barbecue vegetables. She's been fine. Souflaki, pork fillet shoot 16,50 Euronen – four beautiful medallions alternately grilled with paprika and (burned onion pieces on the spit. However, with juicy cooked fillet, the vegetables with strong grill aroma, the spinach rice also juicy but somewhat boringly seasoned and the rice grains very soft. A honey-Thymian-Chili-Jus was used as a sauce. In a slightly modified form, this seems to be the universal weapon, in any case it also found itself in the chip-ferkeletons and the lamb fillets. Spanferkelkotelettes with chili honey sauce and potato puree 17,90 Euronen – five beautiful small Kotelettes, well cooked, the Schwarte unfortunately does not cherry, the puree quite taste-poor, some sweet vegetables and the all-purpose weapon. Madame still said she was happy. Arnaki Fileto – lamb fillet grilled with a combination of spinach and rice 19,90 Euronen (actually 20,50, due to the ‘timely’ Info has not been dared... – four ordinary filets, as desired saignant cooked at the favorite supplements (spinal dish of the kitchen). Okay, there are good approaches, unfortunately, these are apparently not consistently pursued. In conversation with the managing director in the opening week, the ideas were even more enthusiastic. Now you will find Souvlaki, Bifteki and Grillteller on the map only to vary the supplements and not to offer Pommes does not seem really creative. Despite the ’Grand War Day’, the service has reacted properly. There was a dessert on the house (vanilla ice cream, cream yoghurt with honey and fruit brand that reconciles again a little and proves that one is actually trying. Even if we are sure to visit the Notos only in the summer (biguous terrace again, we hope that it will last a little longer than the predecessor.

The following text has already been published at Restaurant-Kritik.de, where as well as my profile data have already been deleted. Nevertheless, corresponding data can still appear in the cache of some search engines, but this should only be a temporary phenomenon... The Notos has opened since mid-2013 instead of the unfortunately unfortunate Ecuadorian restaurant in the industrial area Ratingen-Ost, does not want to be a standard Greek. You would like to offer original dishes (Mezedes, Orektiká rediscovered and reinterpreted. So far, we could try twice. The first visit, shortly after the opening and on the terrace in the summer had almost some holiday feeling. The service is still somewhat uncoordinated, but the managing director is very competent and communicative. The dishes are actually something different, barely grilled and if, really combined with fresh, authentic ingredients as you wish. We reserved this impression on the back of the head a table for the evening in the pre-Christmas period. The facility was almost completely taken over by the supervisory authority. Only the images and individual decorative elements were exchanged for Greek devotions. When you enter the generously glazed restaurant, you will first be in the bar, right, dominated by a large modern counter with a stylishly illuminated bottle collection (there are cocktails and some lost Christmas tree (also well lit). Colorful accents set red padded high, dark wooden tables and red wall surfaces around the pictures. Pre-Christmas time, the store buzzes, entertainment then only with an increased volume. The service was friendly and seemed good, at least the table was quickly assigned. From now on it became hard. There was a lot of time before the beverage order was received. But there were also graven pastries with a subtle tuna cream. Nix excellent, but a nice gesture. Distracted from the somewhat laborious beverage service (coolers for wine and water had to be expressly requested... we almost did not know that a good hour had passed before serving the appetizers. The appetizers Kolokithokeftedes, Zucchini-Puffer with Tsatsiki 5,50 Euronen – a neat part of three large, strongly tanned ’Riefkooche’ with intense yogurt cream and a few alibi salads. According to the sister-in-law, very tasty and right after the long waiting period. Greek lentil soup 5,50 Euronen – also abundantly dimensioned, with chiabatta-like white bread that should be exact Greek now, no idea. Schwager said the lenses were well cooked and the soup would meet its expectations. Melitsanaki, eggplants with feta cheese in tomatoes herbal sauce 7.20 Euronen – quite tasty and sufficient, but unfortunately only lukewarm. Madame was happy. Calamarakia, baby Calamaris grilled on fresh salad and garlic sauce 8.50 Euronen – but in portions to only moderately grilled, lukewarm Calamari tubes, saladsquid and lolto with vegetablevinaigrette, garlic sauce misdisplay. That was better in the summer. The communication between the kitchen and service was even better. After almost two hours the service was literally crumbling, but clear with the information that the ordered main course of fish (fresh tuna is out. You should choose something else, at the same time the obligatory TK-sweeping fish weaver was praised. The choice then fell thanks to lamb fillets. An allegedly new cook and the high number of guests were allowed to come back as an attempt to explain. For our terms it is more likely to suffer from the feminine organization. The main dishes Trilogia, lamb fillet, turkey and pig 15,80 Euronen – three juicy cooked, marinated fillets with rosemary and barbecue vegetables. She's fine. Souflaki, pork fillet shoot 16,50 Euronen – four beautiful medallions alternately grilled with paprika and (fired onion pieces on the spits. However, with juicy cooked fillet, the vegetables with strong grill aroma, the spinach rice also juicy, but somewhat boringly seasoned and the rice grains very soft. A honey thyme chilie was used as sauce. In a slightly modified form, this seems to be the universal weapon, at least it also found itself in the chip ferrules and the lamb fillets. Spanferkelkotelettes with chili honey sauce and potato puree 17,90 Euronen – five beautiful little cotelettes, well cooked, the wait unfortunately not cherry, the pure rather tasty, some sweet vegetables and the all-purpose weapon. Madame still said she was happy. Arnaki Fileto – lamb fillet grilled with a combination of spinach and rice 19,90 Euronen (actually 20,50, due to the “current” info was not dared... – four ordinary fillets, as desired saignant cooked at the favorite supplements (spinal dish of the kitchen). Okay, there are good approaches, unfortunately these are obviously not followed consistently. In conversation with the managing director in the opening week, the ideas were even more enthusiastic. Now you will find Souvlaki, Bifteki and Grill Plates on the map just to vary the supplements and not to offer Pommes does not seem really creative. Despite the “Grand War Day” the service responded correctly. There was a dessert on the house (vanilla ice cream, cream yoghurt with honey and fruit brand, which again reconciles a little and proves that you actually try. Even if we are sure to visit the Notos only in summer (the large terrace again, we hope it will take a little longer than the predecessor.

Hier gibt es kein obligatorisches Gyros, sondern etwas anderes griechisches Essen. Hauptsächlich Tapas und etwas exotischere Zusammenstellungen. Die Einrichtung ist auf modern gemacht. Der Ansatz ist interessant - insgesamt jedoch recht schwach gewürzt und doch leicht überteuert. Der Service ist bemüht.

Leider hat das Notos nicht gewonnen bei der RTL Sendung Mein Lokal Dein Lokal. Fand ich auch ungerecht. Neben der Leber gibt es super tolle kleine Gerichte. Aber neben der Küche ist auch das Servicepersonal super aufmerksam und freundlich.

Amable atención, y buena cocina , el pure de papas es destacable. Bisteki de buena textura y balance de sabores.