Name: El Mundo
Address: Konsul-Smidt-Str. 10a, 28217 Bremen, State of Bremen, Germany, Bremen
Telephone: +49 421 384010
Price range: 118
Rating: 5

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

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.

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The first time I came to Bremen, I felt so old city. My friend took me to eat Bremen characteristics Bremer Pannfisch It seems that several kinds of fish are mixed together. I gave a Chinese name fish stew pot. Everyone has the opportunity to try [screw mouth] ​

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 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.

El Mundo

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 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 ingredients in the seemingly simple burger are very particular: the patty is juicy and rich in flavor, the vegetables are fresh and refreshing, and the sauce has a unique taste. In addition to the burger, there are also perfectly fried French fries and onion rings, which are snacks that you can&#39;t stop eating.

The steamed egg custard is topped with large sea urchins and 7-year-old caviar. Mix them while they are hot, and you don&#39;t even need to adjust the taste. The seawater flavor from the dense sea urchins and the light ocean flavor from the salty and fresh 7-year-old caviar are indeed very light and delicious.

The lightly marinated salmon cubes are topped with the same 7-year-old plump and shiny caviar, sprinkled with crisp and juicy bright beetroots, and the tough sour bread is as bright as the warm sunshine in winter. I like to eat it with the bread slices before the meal. In the tender and refreshing salmon and the chewy bread, there is a hint of elegant sweetness in the aftertaste.

Such a large piece of thick-cut octopus, with its suckers still fully exposed, was covered with 8-year-old caviar. The crystal clear caviar dominated everyone&#39;s mobile phone screen. It was really worth it. It seems that the caviar was used to the end today. I thought that such a large amount of caviar would be too salty to steal the show, but it was rich, soft and smooth, and the fresh fruity fragrance burst out. I thought the seared octopus was tough, but the thick meat was chewy and bouncy. In the slightly intoxicating champagne cream sauce and the flavor of sweet pepper, it really sang in harmony with the caviar, and it was very harmonious.

It was obviously tofu soup, but it was not only filled with dried scallops and seafood, but also with the thick soup of long-legged crab legs, which was already very delicious. It was even sprinkled with 5J ham, and the unbridled smoked aroma spread directly in the thick soup. A pan-fried scallop with 9-year-old caviar was also served. I really didn&#39;t know which &quot;freshness&quot; to put in my mouth first... Or maybe I had foresight and finished the scallop in one bite. At this time, I must be devoted and purse my lips and teeth without any distractions to feel the moment when the sticky caviar bursts in my mouth. The rich milky aroma locks my throat and brings you a burst of happiness. I tsk, and the aftertaste is still there on my tongue.

White truffle cream bacon pasta with 10-year-old caviar. Fortunately, I didn&#39;t give up the main course that night, otherwise I would really regret it. The pasta was cooked soft but not rotten, with a thick and deep milky aroma. The white truffle was already fresh and fragrant, and it was paired with 10-year-old caviar, which was a bit too grand. The nutty milk aroma of the caviar seemed to go perfectly with the creamy pasta, and even though I claimed that it was not a staple food, I still ate it all up.

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