VACA VERDE
| Sophienstraße 149a, Karlsruhe |
5 tarieven
10.00/10.00 |
|
+49 721 89337789 |
|
VACA VERDE op de kaart
Beoordeling
Annette Weiler (14.10.2017 22:43)
Immer wieder gerne!
Immer wieder gerne!
Wenzel Srb (25.08.2017 01:41)
Schöne Location, nette Bedienungen, sehr gutes Essen. Nicht ganz billig. Das beschreibt das Vaca Verde ganz gut. Ich bin ca. 1x in 8 Wochen dort essen und es war bisher immer top.
Schöne Location, nette Bedienungen, sehr gutes Essen. Nicht ganz billig. Das beschreibt das Vaca Verde ganz gut. Ich bin ca. 1x in 8 Wochen dort essen und es war bisher immer top.
Kilian H. (12.04.2017 17:08)
Top
Top
Sam Boddin (01.12.2016 12:42)
Good but a bit expesive
Good but a bit expesive
Rebecca Frost (23.09.2013 22:56)
My husband and I were staying in Karlsruhe with friends, who had unfortunately come down sick. We were left to fend for ourselves for dinner, despite not speaking any German. One of our friends tried to direct us to some kind of bar; we didn't find it, but found something much better!
We were immediately greeted upon entering the restaurant, and when it was apparent that we didn't speak German, the staff talked to us in English and offered translation help. Our server didn't speak much English himself, but he was very sweet and did the best he could, with a smile on his face. We asked what one word was, and when he didn't know it, he went to the back, consulted a dictionary, and brought out a sample to show us. (It turned out to be barley--a word I don't know how to say in any of the foreign languages I've studied!)
He suggested we try the signature cocktail, which was a basil-lime syrup in prosecco. It was very well-balanced and refreshing, a perfect beginning to the meal. (He also offered to waive the cost if we didn't like it--not at all necessary, but a nice touch.)
I ordered the rump steak, and my husband ordered the pork. The steak was medium rare, with a delicious tomato-mushroom-cream sauce and some kind of grilled rosemary bread, like a savory bread pudding or pain perdu.
My husband's pork came with an apricot cream sauce and the barley, as well as some crunchy caramel bits, pesto, and a blackberry. He said it was heavenly; he's always been a fan of sweet with meat, and he said it married together very well in this case. He was particularly happy with the barley, which he'd only eaten in soup before.
While we wanted dessert, we were too full. We may attempt to go back there again before our time in Germany is over.
They do not accept American credit cards (or many cards at all, it seems). It's not as pricey as we expected, considering the quality, but make sure you have cash.
My husband and I were staying in Karlsruhe with friends, who had unfortunately come down sick. We were left to fend for ourselves for dinner, despite not speaking any German. One of our friends tried to direct us to some kind of bar; we didn't find it, but found something much better!
We were immediately greeted upon entering the restaurant, and when it was apparent that we didn't speak German, the staff talked to us in English and offered translation help. Our server didn't speak much English himself, but he was very sweet and did the best he could, with a smile on his face. We asked what one word was, and when he didn't know it, he went to the back, consulted a dictionary, and brought out a sample to show us. (It turned out to be barley--a word I don't know how to say in any of the foreign languages I've studied!)
He suggested we try the signature cocktail, which was a basil-lime syrup in prosecco. It was very well-balanced and refreshing, a perfect beginning to the meal. (He also offered to waive the cost if we didn't like it--not at all necessary, but a nice touch.)
I ordered the rump steak, and my husband ordered the pork. The steak was medium rare, with a delicious tomato-mushroom-cream sauce and some kind of grilled rosemary bread, like a savory bread pudding or pain perdu.
My husband's pork came with an apricot cream sauce and the barley, as well as some crunchy caramel bits, pesto, and a blackberry. He said it was heavenly; he's always been a fan of sweet with meat, and he said it married together very well in this case. He was particularly happy with the barley, which he'd only eaten in soup before.
While we wanted dessert, we were too full. We may attempt to go back there again before our time in Germany is over.
They do not accept American credit cards (or many cards at all, it seems). It's not as pricey as we expected, considering the quality, but make sure you have cash.
