Canadian Restaurants Safer Than Hospitals
It seems that Canadian hospitals have fewer infection control regulations than restaurants, and many don't have even the minimum number of staff they're supposed to employ to combat infections.
That at least is the conclusion of a CBC News investigation.
The report goes on to say that no level of government is in charge of monitoring infection controls at hospitals. The contrast with the restaurant industry could not be more stark, restaurants and cafes must pass regular health inspections or face being shut down.
The statistics for Canada are that about 250,000 patients a year contract at least one of the three most common infections that crop up in hospitals: MRSA, Clostridium difficile and necrotizing fasciitis. About 8,000 of those patients will die.
Cleanliness standards in hospitals in Canada, such as use of protective clothing, stricter handwashing rules and tough new cleaning dictates, are voluntary.
The lesson here is, if you want an operation in Canada, maybe you should ask your local restaurant to perform it.
Tuesday, March 22, 2005
Monday, March 21, 2005
Brunei's Cutlery Crisis
Brunei's Cutlery Crisis
It seems that diners in Brunei have been experiencing problems with their cutlery and crockery.
Customers have been complaining that restaurants have been serving meals in broken crockery, with damaged cutlery and broken glasses.
Needless to say this is neither sanitary, or pleasant on the eye.
There have been calls for the restaurants to clean up their act, and to ensure that cutlery etc is in pristine condition.
There have also been calls for hygiene awards to be made for those premises with clean and functioning lavatories, something which has also been the subject of numerous complaints from diners.
It seems that diners in Brunei have been experiencing problems with their cutlery and crockery.
Customers have been complaining that restaurants have been serving meals in broken crockery, with damaged cutlery and broken glasses.
Needless to say this is neither sanitary, or pleasant on the eye.
There have been calls for the restaurants to clean up their act, and to ensure that cutlery etc is in pristine condition.
There have also been calls for hygiene awards to be made for those premises with clean and functioning lavatories, something which has also been the subject of numerous complaints from diners.
Friday, March 18, 2005
Tragedy at Blaze
Tragedy at Blaze
Three people have been arrested after a fire which killed three today in flats above the Blaze restaurant Chatham, Kent.
The fire, which started at 1 am, is being treated as suspicious. Three people were found dead inside the properties after the building was evacuated.
The Blaze restaurant served "Turkish traditional cuisine", and has only been open a few weeks.
Three people have been arrested after a fire which killed three today in flats above the Blaze restaurant Chatham, Kent.
The fire, which started at 1 am, is being treated as suspicious. Three people were found dead inside the properties after the building was evacuated.
The Blaze restaurant served "Turkish traditional cuisine", and has only been open a few weeks.
Thursday, March 17, 2005
Atkins On The Wane
Atkins On The Wane
It seems that the Atkins fad, for eating protein but no carbs, may be on the wane in restaurants in the US.
The diet was as much the product of slick PR, as it was obesity. As such many restaurants, both in the US and Britain, scrambled to satisfy their customers' latest fad.
Menus were revised to include "Atkins" friendly items, or low carb meals. Fries were out, and veggies were in.
However, as with any fad, the momentum faded. The NPD Group, an independent US marketing information company, has reported that the percentage of American adults on any low carb diet in 2004 peaked at 9.1% in February 2004 and dropped to 4.9% by early November.
This means that restaurants in the US are now revising their menus again, and bringing back the carbs.
Hooray!
As with anything in the US, you can be sure that it will take hold here in the UK as well. So those of you missing your carbs, need not go hungry for much longer.
It seems that the Atkins fad, for eating protein but no carbs, may be on the wane in restaurants in the US.
The diet was as much the product of slick PR, as it was obesity. As such many restaurants, both in the US and Britain, scrambled to satisfy their customers' latest fad.
Menus were revised to include "Atkins" friendly items, or low carb meals. Fries were out, and veggies were in.
However, as with any fad, the momentum faded. The NPD Group, an independent US marketing information company, has reported that the percentage of American adults on any low carb diet in 2004 peaked at 9.1% in February 2004 and dropped to 4.9% by early November.
This means that restaurants in the US are now revising their menus again, and bringing back the carbs.
Hooray!
As with anything in the US, you can be sure that it will take hold here in the UK as well. So those of you missing your carbs, need not go hungry for much longer.
Wednesday, March 16, 2005
The Cheese Olympics
The Cheese Olympics
Every two years, hundreds of cheeses are sent in from across the USA to Milwaukee for the Championship Cheese Contest.
Fourteen judges will sniff, taste and poke the cheeses to determine the winner of the title U.S. champion of cheese today.
John Umhoefer, executive director of the Wisconsin Cheese Makers Association, says:
"It's kind of like the Olympics where you start out with a 10 and your flaws are downgraded,".
There are 50 criteria on which the cheeses are judged including; too fruity, too flat, too curdy, too gassy, colour, rind, dents, texture and body.
The judges chew the cheese, allow it to cover their tongue for a few seconds, spit it out and then smell the aroma.
Seven new classes of cheese have been added including; Havarti, Quesos Frescos and Pepper Flavored Cheese.
However, cheese making is a random biological process and the cheese makers are not allowed to cut or taste the cheese they send to the contest. Therefore all bets are still open as to who will win this year.
Every two years, hundreds of cheeses are sent in from across the USA to Milwaukee for the Championship Cheese Contest.
Fourteen judges will sniff, taste and poke the cheeses to determine the winner of the title U.S. champion of cheese today.
John Umhoefer, executive director of the Wisconsin Cheese Makers Association, says:
"It's kind of like the Olympics where you start out with a 10 and your flaws are downgraded,".
There are 50 criteria on which the cheeses are judged including; too fruity, too flat, too curdy, too gassy, colour, rind, dents, texture and body.
The judges chew the cheese, allow it to cover their tongue for a few seconds, spit it out and then smell the aroma.
Seven new classes of cheese have been added including; Havarti, Quesos Frescos and Pepper Flavored Cheese.
However, cheese making is a random biological process and the cheese makers are not allowed to cut or taste the cheese they send to the contest. Therefore all bets are still open as to who will win this year.
Tuesday, March 15, 2005
Waiter There's A Tongue Piercing In My Soup!
Waiter There's A Tongue Piercing In My Soup!
It seems that the diners in Cheyenne, Wyoming USA, have more than just hairs in their soup to contend with.
It is reported that a city health inspector has said there had been "several cases" of tongue rings, and other facial jewelry, found in the food in the city's restaurants.
This has caused a minor panic in the Governor's Food Safety Council, as such they have recommending banning facial jewelry for restaurant workers who prepare food.
This may be a culinary first!
Jon Cecil, of Cheyenne Health Department, reportedly told the Food Safety Council in January:
"We've had several cases of old ladies finding tongue rings and rings and whatnot in their food..We actually had a lady at one of our finer restaurants in town and ... she found a tongue ring."
Seemingly nose rings could transmit staph bacteria. However, the nose ring would have to sit in a plate of food for hours before a sufficient population of bacteria built up to spread the disease.
It may be more important to concentrate on the basics of hygiene, such as washing your hands regularly.
It seems that the diners in Cheyenne, Wyoming USA, have more than just hairs in their soup to contend with.
It is reported that a city health inspector has said there had been "several cases" of tongue rings, and other facial jewelry, found in the food in the city's restaurants.
This has caused a minor panic in the Governor's Food Safety Council, as such they have recommending banning facial jewelry for restaurant workers who prepare food.
This may be a culinary first!
Jon Cecil, of Cheyenne Health Department, reportedly told the Food Safety Council in January:
"We've had several cases of old ladies finding tongue rings and rings and whatnot in their food..We actually had a lady at one of our finer restaurants in town and ... she found a tongue ring."
Seemingly nose rings could transmit staph bacteria. However, the nose ring would have to sit in a plate of food for hours before a sufficient population of bacteria built up to spread the disease.
It may be more important to concentrate on the basics of hygiene, such as washing your hands regularly.
Monday, March 14, 2005
The Joy of Cheese
The Joy of Cheese
The well known American food writer, Ruth Reichl, came to Britain with her colleagues to review the quality of dining opportunities here.
They were so impressed, that they announced that London was the best place on Earth to eat; in fact, they dedicated the whole issue of Gourmet magazine to dining in London.
It seems that one of the key elements in convincing Reichl, and her colleagues, about the quality of food on offer was her chance encounter with a toasted cheese sandwich.
She was reportedly walking through Borough market and came across a sandwich stall run by Bill Oglethorpe, a cheese expert from the specialist suppliers Neal's Yard Dairy.
Reichl was so impressed with his toasted cheese an onion sandwich that she had a second helping.
If you want to try his sandwich you can find his tall in Borough Market, near London Bridge, every Saturday.
The well known American food writer, Ruth Reichl, came to Britain with her colleagues to review the quality of dining opportunities here.
They were so impressed, that they announced that London was the best place on Earth to eat; in fact, they dedicated the whole issue of Gourmet magazine to dining in London.
It seems that one of the key elements in convincing Reichl, and her colleagues, about the quality of food on offer was her chance encounter with a toasted cheese sandwich.
She was reportedly walking through Borough market and came across a sandwich stall run by Bill Oglethorpe, a cheese expert from the specialist suppliers Neal's Yard Dairy.
Reichl was so impressed with his toasted cheese an onion sandwich that she had a second helping.
If you want to try his sandwich you can find his tall in Borough Market, near London Bridge, every Saturday.
Sunday, March 13, 2005
Phil Vettel has listed his his top 10 Italian restaurants in Chicago. They are:
Spiaggia 980 N. Michigan Ave., 312-280-2750
Vivere 71 W. Monroe St., 312-332-7005
Coco Pazzo 300 W. Hubbard St., 312-836-0900
Va Pensiero 1566 Oak Ave., Evanston, 847-475-7779.
Campagnola 815 Chicago Ave., Evanston, 847-475-6100.
Vinci 1732 N. Halsted St., 312-266-1199
Gabriel's 310 Green Bay Rd., Highwood, 847-433-0031
Bice 158 E. Ontario St., 312-644-1474 or Northbrook Court, Northbrook.
A Tavola 2152 W. Chicago Ave., 773-276-7567
Mia Francesca 773-281-3310
Phil Vettel is Restaurant Critic of the Chicago Tribune. He is rumoured to dine out around 200 nights a year, there's dedication for you!
He authors a weekly restaurant review, a "Table Hopping" column of restaurant news and events and oversees the production of reviews in four suburban zones.
He also produces the "Dining Guide" this is a bi annual review of dining trends, news and reviews.
Spiaggia 980 N. Michigan Ave., 312-280-2750
Vivere 71 W. Monroe St., 312-332-7005
Coco Pazzo 300 W. Hubbard St., 312-836-0900
Va Pensiero 1566 Oak Ave., Evanston, 847-475-7779.
Campagnola 815 Chicago Ave., Evanston, 847-475-6100.
Vinci 1732 N. Halsted St., 312-266-1199
Gabriel's 310 Green Bay Rd., Highwood, 847-433-0031
Bice 158 E. Ontario St., 312-644-1474 or Northbrook Court, Northbrook.
A Tavola 2152 W. Chicago Ave., 773-276-7567
Mia Francesca 773-281-3310
Phil Vettel is Restaurant Critic of the Chicago Tribune. He is rumoured to dine out around 200 nights a year, there's dedication for you!
He authors a weekly restaurant review, a "Table Hopping" column of restaurant news and events and oversees the production of reviews in four suburban zones.
He also produces the "Dining Guide" this is a bi annual review of dining trends, news and reviews.
Thursday, March 10, 2005
Smoking Banned In Houston
Smoking Banned In Houston
Houston on Wednesday joined a growing list of cities to ban smoking in restaurants.
The City Council rejected a ban on all public smoking, but voted 9-4 to prohibit lighting up in restaurants. The measure still permits smoking in some restaurant-bars.
Seven states in the USA and several individual cities prohibit smoking in most indoor public places, though the effects of the bans are still being debated.
Houston on Wednesday joined a growing list of cities to ban smoking in restaurants.
The City Council rejected a ban on all public smoking, but voted 9-4 to prohibit lighting up in restaurants. The measure still permits smoking in some restaurant-bars.
Seven states in the USA and several individual cities prohibit smoking in most indoor public places, though the effects of the bans are still being debated.
Wednesday, March 09, 2005
Trans Fats
Trans Fats
There has been much concern expressed recently about the levels of trans fats in foods; these are the fats produced by cooking in oil, and are deemed to increase the risk of heart disease.
Supermarkets have been quick to cash in on, the latest food fad, by offering food free of these fats. However, restaurants are a little slower off the mark.
The main problem being that the oils used, that produce the trans fats, are cheap. A better source of fat, ie healthier, is peversely hard fat such as butter and lard.
Some restaurants are eliminating these trans fats. In the USA, an East Coast chain of 30 restaurants Legal Sea Foods has eliminated trans fats from its menu.
Seemingly, fries present one of the toughest challenges to restaurants. They usually arrive at restaurants blanched, or precooked, in oil with trans fats. So even if a restaurant has switched to a healthier oil, french fries can still have trans fat. But manufacturers are starting to offer trans fat-free fries.
Ultimately it will be the actions of the customers, that will determine whether restaurants eliminate trans fats from their menus.
There has been much concern expressed recently about the levels of trans fats in foods; these are the fats produced by cooking in oil, and are deemed to increase the risk of heart disease.
Supermarkets have been quick to cash in on, the latest food fad, by offering food free of these fats. However, restaurants are a little slower off the mark.
The main problem being that the oils used, that produce the trans fats, are cheap. A better source of fat, ie healthier, is peversely hard fat such as butter and lard.
Some restaurants are eliminating these trans fats. In the USA, an East Coast chain of 30 restaurants Legal Sea Foods has eliminated trans fats from its menu.
Seemingly, fries present one of the toughest challenges to restaurants. They usually arrive at restaurants blanched, or precooked, in oil with trans fats. So even if a restaurant has switched to a healthier oil, french fries can still have trans fat. But manufacturers are starting to offer trans fat-free fries.
Ultimately it will be the actions of the customers, that will determine whether restaurants eliminate trans fats from their menus.
Tuesday, March 08, 2005
No Smoke Without Fire
No Smoke Without Fire
Smokers may wish to avoid travelling to Houston for a meal. It is reported that a new, expanded version of the city's proposed smoking ban could affect Houston businesses other than restaurants.
The proposed ban, if passed, would mean smokers could no longer smoke inside the dining area of a restaurant. Currently they are allowed to smoke in designated smoking areas.
The ban could also target bowling alleys, enclosed bus stops and other businesses. Taxi drivers would have the option of making their cabs smoke-free or not.
It seems that this ban could lose Houston a lot of convention centre business.
Reportedly officials with Alcoholics Anonymous, the National Retailer Federation, the National Convenience Store Operators and the National Tobacco Retailers Association have threatened to pull their conventions out of Houston.
Smokers may wish to avoid travelling to Houston for a meal. It is reported that a new, expanded version of the city's proposed smoking ban could affect Houston businesses other than restaurants.
The proposed ban, if passed, would mean smokers could no longer smoke inside the dining area of a restaurant. Currently they are allowed to smoke in designated smoking areas.
The ban could also target bowling alleys, enclosed bus stops and other businesses. Taxi drivers would have the option of making their cabs smoke-free or not.
It seems that this ban could lose Houston a lot of convention centre business.
Reportedly officials with Alcoholics Anonymous, the National Retailer Federation, the National Convenience Store Operators and the National Tobacco Retailers Association have threatened to pull their conventions out of Houston.
Monday, March 07, 2005
Edinburgh's Dirty Restaurants
Edinburgh's Dirty Restaurants
It is reported that a number of Edinburgh’s top restaurants have at one time failed to meet hygiene standards set by health and safety inspectors.
Reports have been obtained under the Freedom of Information Act which show that some of Edinburgh's leading restaurants have served food that is not fit for human consumption.
Named and shamed include Café St Honoré in the New Town. Its kitchen was described as "filthy and in need of a thorough clean". Inspectors recommended that the owners hired an industrial cleaning firm.
Haldanes had 13 separate contraventions of food safety laws, including mouse droppings, in the year that it was named Edinburgh’s best restaurant in the Taste of Scotland awards.
The Balmoral Hotel, on Princes Street, was reportedly served with a statutory notice after inspectors recorded 24 breaches of food hygiene rules.
Fishers Bistro in Leith, whose customers have included the Prime Minister, Tony Blair, and his wife Cherie, was told in 2003 that the kitchen floor was dirty.
Oloroso, whose guests have included Prince William and the actor Jude Law, was warned in 2003 to replace seals on refrigerators and throw out scored chopping boards that were difficult to clean.
All the restaurants now claim that they have addressed the complaints made against them, and that there are no problems.
It is reported that a number of Edinburgh’s top restaurants have at one time failed to meet hygiene standards set by health and safety inspectors.
Reports have been obtained under the Freedom of Information Act which show that some of Edinburgh's leading restaurants have served food that is not fit for human consumption.
Named and shamed include Café St Honoré in the New Town. Its kitchen was described as "filthy and in need of a thorough clean". Inspectors recommended that the owners hired an industrial cleaning firm.
Haldanes had 13 separate contraventions of food safety laws, including mouse droppings, in the year that it was named Edinburgh’s best restaurant in the Taste of Scotland awards.
The Balmoral Hotel, on Princes Street, was reportedly served with a statutory notice after inspectors recorded 24 breaches of food hygiene rules.
Fishers Bistro in Leith, whose customers have included the Prime Minister, Tony Blair, and his wife Cherie, was told in 2003 that the kitchen floor was dirty.
Oloroso, whose guests have included Prince William and the actor Jude Law, was warned in 2003 to replace seals on refrigerators and throw out scored chopping boards that were difficult to clean.
All the restaurants now claim that they have addressed the complaints made against them, and that there are no problems.
Sunday, March 06, 2005
The World's Worst Waiter
Is this the world's worst waiter?
Judge for yourself, visit The World's Worst Waiter
Is this the world's worst waiter?
Judge for yourself, visit The World's Worst Waiter
Monday, January 17, 2005
Restaurant
The TreeHouse
78 South End
Croydon
CR0 1DP
Phone:- 0208 688 9837
Website www.treehousepeople.com
Overview
Eva and I were in the TreeHouse bar on Sunday, having a drink, and decided to try out their restaurant.
The Treehouse is a bar and restaurant, serving imaginative dishes far removed from traditional wine bar and pub fayre.
Ambience
The TreeHouse is a quirkily decorated bar and restaurant, occupying the premises of a former pub. The outside of the building is illuminated by a wall of white fairy lights.
Inside, the ceiling is also illuminated by a “net” of the same fairy lights interspersed with tree branches. The emphasis of the décor is wood, wood and wood. The chairs in both the bar and restaurant range from an eclectic mix of traditional wooden four legged affairs to exotic carved tree trunks.
The bar is cosy and positioned at the front of the Treehouse, the restaurant is open to the bar yet secluded and intimate.
We sat by the fireplace, which had been decorated with a mosaic of broken crockery. The intimate ambience of the restaurant was enhanced by the fact that it was illuminated by a bountiful number of candles.
A live Latin band played in the corner of the bar, the music was good and not intrusive.
The bar was quiet, but the restaurant was quite busy; unusual for a Sunday night in Croydon.
Menu
The main menu had a variety of gourmet dishes including; gigot of lamb, scallops, ribs, vegetable shepherds pie, pan fried fillet of sea bass and smoked bacon & stilton salad. There was also a blackboard list of specials.
Service
The staff, in both the bar and restaurant, were very friendly and welcoming. I was particularly pleased that our waitress was honest enough to advise us not to have the lamb, as it was apparently a little tough.
Food
I chose the beetroot and pine nut risotto to start with. This was superb, the risotto was creamy and rich. The taste was a well balanced blend of nuts, rice and cream; topped off with a few shavings of Parmesan.
I decided to try the calves liver for my main course. This was excellent, thick and succulent. The liver had been cooked pink, just as I like it, and was exceptionally tender and flavoursome. It was served on a bed of hazelnut mash, with bacon slices. The mash was delightful.
Eva started with the scallops and peppers. These were lightly poached in white wine, and served with a piquant medley of peppers.
The scallops were excellent, tender and juicy; the portion was just right for a starter.
Eva then opted for the guinea fowl for her main course. This dish consisted of a breast and leg of guinea fowl, stuffed with black pudding; roasted and served on a bed of garlic crushed new potatoes.
The dish was first class, the black pudding complemented the tender and succulent guinea fowl; and the potatoes were a delight.
I will have that myself next time we go there.
We pigged out, and had a side dish of hazelnut mashed potatoes as well; this of course was not really required.
The meal, which included a bottle of Chablis and liqueurs, came to £83 including service.
Overall Opinion
This is definitely one of Croydon’s better restaurants, and one of the few that does not serve reheated or microwaved food. We heartily endorse The Treehouse, and will definitely be visiting it again.
The TreeHouse
78 South End
Croydon
CR0 1DP
Phone:- 0208 688 9837
Website www.treehousepeople.com
Overview
Eva and I were in the TreeHouse bar on Sunday, having a drink, and decided to try out their restaurant.
The Treehouse is a bar and restaurant, serving imaginative dishes far removed from traditional wine bar and pub fayre.
Ambience
The TreeHouse is a quirkily decorated bar and restaurant, occupying the premises of a former pub. The outside of the building is illuminated by a wall of white fairy lights.
Inside, the ceiling is also illuminated by a “net” of the same fairy lights interspersed with tree branches. The emphasis of the décor is wood, wood and wood. The chairs in both the bar and restaurant range from an eclectic mix of traditional wooden four legged affairs to exotic carved tree trunks.
The bar is cosy and positioned at the front of the Treehouse, the restaurant is open to the bar yet secluded and intimate.
We sat by the fireplace, which had been decorated with a mosaic of broken crockery. The intimate ambience of the restaurant was enhanced by the fact that it was illuminated by a bountiful number of candles.
A live Latin band played in the corner of the bar, the music was good and not intrusive.
The bar was quiet, but the restaurant was quite busy; unusual for a Sunday night in Croydon.
Menu
The main menu had a variety of gourmet dishes including; gigot of lamb, scallops, ribs, vegetable shepherds pie, pan fried fillet of sea bass and smoked bacon & stilton salad. There was also a blackboard list of specials.
Service
The staff, in both the bar and restaurant, were very friendly and welcoming. I was particularly pleased that our waitress was honest enough to advise us not to have the lamb, as it was apparently a little tough.
Food
I chose the beetroot and pine nut risotto to start with. This was superb, the risotto was creamy and rich. The taste was a well balanced blend of nuts, rice and cream; topped off with a few shavings of Parmesan.
I decided to try the calves liver for my main course. This was excellent, thick and succulent. The liver had been cooked pink, just as I like it, and was exceptionally tender and flavoursome. It was served on a bed of hazelnut mash, with bacon slices. The mash was delightful.
Eva started with the scallops and peppers. These were lightly poached in white wine, and served with a piquant medley of peppers.
The scallops were excellent, tender and juicy; the portion was just right for a starter.
Eva then opted for the guinea fowl for her main course. This dish consisted of a breast and leg of guinea fowl, stuffed with black pudding; roasted and served on a bed of garlic crushed new potatoes.
The dish was first class, the black pudding complemented the tender and succulent guinea fowl; and the potatoes were a delight.
I will have that myself next time we go there.
We pigged out, and had a side dish of hazelnut mashed potatoes as well; this of course was not really required.
The meal, which included a bottle of Chablis and liqueurs, came to £83 including service.
Overall Opinion
This is definitely one of Croydon’s better restaurants, and one of the few that does not serve reheated or microwaved food. We heartily endorse The Treehouse, and will definitely be visiting it again.
Monday, December 20, 2004
Restaurant
Die Ecke
Tegelbacken 6, Box 195
Stockholm S-101 23
Sweden
Phone (46) (8) 4123400
Website www.sheratonstockholm.com/en/restaurants/die_ecke/
Overview
Eva and I were in Stockholm last weekend, doing some pre Christmas partying, we decided to try out Die Ecke; a Bavarian bierstubbe, which serves traditional Bavarian food.
Ambience
Die Ecke was exceptionally cosy and inviting.
It was modelled on a typical Bavarian bierstubbe; with a wooden panelled dining room and a small bar, where you could enjoy the many German beers on offer.
The style of the restaurant was German rustic, of the “old school”. Wooden tables, chairs and panelling abounded.
It offered a very pleasant atmosphere for an intimate evening, or for a larger gathering with friends.
Menu
The menu offered a good selection of Bavarian food including; Weiner Schnitzel, sausages, ham hocks and Goulash soup.
In addition to German wines, there was an excellent choice of good quality German beers.
Service
The staff were exceptionally friendly, welcoming and efficient. They spoke German, Swedish and English; and I guess a few other languages as well.
Food
Eva made a pre meal “attack” on the salad bar, which was available to all diners at no extra cost; this provided a good selection of green salads and tomatoes.
We both started with the Goulash soup, Eva had a small bowl (which was quite large) and I had a large bowl (which was very large!).
The soup was excellent, spicy and flavoursome. It contained a good quantity of meat and peppers, and made a most excellent starter.
I chose the Bavarian platter for my main course. This consisted of a generous selection of various Bavarian sausages (fried and boiled), meatloaf and ham. This was served with a healthy dollop of creamy, rich mashed potato.
My meal was excellent, hearty and tasty; definitely to be recommended.
Eva chose the Wiener Schnitzel for her main course. This was a generous sized escalope of tender succulent veal, bread crumbed and fried. It was served plain with a lemon wedge, and boiled potatoes.
She was delighted with her choice.
The meal, which included several bottles of good quality German beer, came to 852SEK before service.
Overall Opinion
A splendid restaurant, we heartily recommend it.
Die Ecke
Tegelbacken 6, Box 195
Stockholm S-101 23
Sweden
Phone (46) (8) 4123400
Website www.sheratonstockholm.com/en/restaurants/die_ecke/
Overview
Eva and I were in Stockholm last weekend, doing some pre Christmas partying, we decided to try out Die Ecke; a Bavarian bierstubbe, which serves traditional Bavarian food.
Ambience
Die Ecke was exceptionally cosy and inviting.
It was modelled on a typical Bavarian bierstubbe; with a wooden panelled dining room and a small bar, where you could enjoy the many German beers on offer.
The style of the restaurant was German rustic, of the “old school”. Wooden tables, chairs and panelling abounded.
It offered a very pleasant atmosphere for an intimate evening, or for a larger gathering with friends.
Menu
The menu offered a good selection of Bavarian food including; Weiner Schnitzel, sausages, ham hocks and Goulash soup.
In addition to German wines, there was an excellent choice of good quality German beers.
Service
The staff were exceptionally friendly, welcoming and efficient. They spoke German, Swedish and English; and I guess a few other languages as well.
Food
Eva made a pre meal “attack” on the salad bar, which was available to all diners at no extra cost; this provided a good selection of green salads and tomatoes.
We both started with the Goulash soup, Eva had a small bowl (which was quite large) and I had a large bowl (which was very large!).
The soup was excellent, spicy and flavoursome. It contained a good quantity of meat and peppers, and made a most excellent starter.
I chose the Bavarian platter for my main course. This consisted of a generous selection of various Bavarian sausages (fried and boiled), meatloaf and ham. This was served with a healthy dollop of creamy, rich mashed potato.
My meal was excellent, hearty and tasty; definitely to be recommended.
Eva chose the Wiener Schnitzel for her main course. This was a generous sized escalope of tender succulent veal, bread crumbed and fried. It was served plain with a lemon wedge, and boiled potatoes.
She was delighted with her choice.
The meal, which included several bottles of good quality German beer, came to 852SEK before service.
Overall Opinion
A splendid restaurant, we heartily recommend it.
Subscribe to:
Posts (Atom)