I originally thought about trying this restaurant after I found it last week, but the rain dampened my enthusiasm, so I waited until today to experience it. The food is pretty good, but many things here may be too strong. If it were a little lighter, more people would come.

原本想着上周发现这个餐厅之后就过来试一试了，但是之后下雨天气淋湿了我的热情，所以还是等到今天才来体验，出品还算是很不错的，就是这里的很多东西味口可能偏重了，能平淡一点估计会更多人来

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Bremen Market Square

Wallanlagen

Universum Science Center

Schnoor

Western food, barbecue, food exquisite taste, internal space is quite large, the environment is elegant.

It was my first time in Bremen. I felt it was such an ancient city. My friend took me to Bremen Ratskeller to eat Bremen Pannfisch, a specialty of Bremen. It seemed to be stewed with several kinds of fish. I gave it a Chinese name, mixed fish stew. If you have a chance, you can try it [gluttonous] ​

A restaurant you can&#39;t miss. The fish here is really delicious. One person can eat two plates. But the environment is really not good. If it can be more normal, I might patronize it. ​[/cp]

The hot devil last time and this time are somewhat different. Compared with the last time&#39;s over-spiciness, I feel that this time is more pleasing. You can taste the sour and fresh sauce of tomatoes, which makes each ingredient have a sense of existence. The spicy taste is also sour and sweet, and there is a sense of layering. At the same time, it has the iconic leopard coat and the juicy feeling baked at high temperature in the kiln. Carefully tasted, in addition to the thin and tough bottom of the cake, there is also the aroma of flour. It is said that the flour is also from Italy.
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Many steak shops have either increased the price of Australian steaks or replaced them due to trade reasons. I saw that cat also added American steaks with a relatively high cost-effectiveness. Remember that you can eat it for less than 200 yuan. We ordered T-bones to share because there were many people. The thick cut was very satisfying. The oily edge of the sirloin part was fragrant and revealed the charcoal roasted aroma. I guessed it was roasted on charcoal.

I thought I would try this restaurant last week, but it rained and wet my enthusiasm, so I waited until today to experience it. The product was still very good, that is, many things here may be heavy. I guess more people will come if it&#39;s a little flat.

El Mundo

A shop that can&#39;t be missed, this fish is really delicious, it is not a problem to eat two plates per person, that is, this environment is really not flattering, if you can patronize normally. ​[/cp]

The last time and this hot devil some differences, for the last time too spicy, but feel that this time is more pleasant, you can eat tomato low sour sauce fragrance, so that every ingredients play a sense of existence, spicy and sweet and sour. At the same time, there is a logo leopard coat, and the kiln hot and speedy roast juice. In addition to the thin and tough bottom of the cake, the aroma of flour coexists. It is said that the flour is also from Italy. .Many steak shops in Australia have either increased prices or replaced them due to trade reasons. Seeing that cat also added a relatively high cost-effective American steak, remember to eat at least 200. We still share the T bones, the thick cut is very enjoyable, the oil side of the cold part of the oil revealed the incense of charcoal roasting, and I guessed it was baked on the charcoal fire.

The ingredients in the seemingly simple burger are very particular: the meatloaf juice is rich, the vegetables are fresh and the sauce is unique. In addition to the burger, there are fried chips and onion rings, which are all eaten with zeros that can&#39;t stop.

The steamed egg tart is topped with a large sea urchin and 7 years of caviar. Mix it directly while it is hot, and it feels like you don&#39;t need to adjust the taste. The sea urchin&#39;s dense sea smell, combined with the salty sea smell of 7 years of caviar, is really light and very good. The salmon diced with shallow pickles, topped with seven years of oily caviar, sprinkled with crisp, juicy beetroot, full of tough sour bread, bright as the warm sun in winter. I like to eat together with the bread slices before the meal, in the salmon tender refreshing, in the bread full of chewy head, the aftertaste has a hint of elegance. So large chunks of thick cut octopus, that sucker still fully revealed, was covered with 8 years of caviar, that crystal clear, domineering occupied everyone&#39;s mobile phone screen, really willing, it seems that today will be caviar to the end. I thought that such a large amount of caviar entrance, the saltiness would be too much drama, but the entrance was full of soft and slippery, the blasting room was actually fresh fruit fragrance, the fried octopus thought it was tough, I couldn&#39;t think of the thick flesh, and the soft meat was actually the chewing force of the bullet. In the slightly drunken champagne cream sauce, in the flavored sweet pepper, and caviar really sing and mix. Obviously it is tofu soup, put into the dried shellfish seafood, not to mention, the long-legged crab leg meat soup, is already very fresh, even sprinkled into the 5J ham, that wanton incense, directly spread in the thick soup, and then a 9-year-old caviar fried yuan shell accompanied by, I really don&rsquo;t know which way to enter the god &ldquo;fresh&rdquo; is good...or I have prescient, a mouth is destroyed, at this time must be dedicated to the lips and teeth without distraction, in order to feel the moment of sticky caviar in the mouth, the strong milk fragrance lock throat, to bring you a burst of happiness, The aftertaste is still there. White truffle cream bacon pasta with 10 years of caviar, thankfully not giving up the staple food of the night, otherwise it will really regret. The pasta is soft but not rotten, the milk is thick and deep, the white truffle is already fresh, and the caviar for a whole decade is a bit too grand. It was just that the caviar spilled nutty milk, and the cream pasta seemed natural, so that I was not a staple food, but my mouth was honest and I ate it.

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