Restaurang Källaren Kronan
| Ölandsgatan 7, Kalmar |
5 tarieven
8.00/10.00 |
|
+46 480 41 14 00 |
|
Restaurang Källaren Kronan op de kaart
Beoordeling
Carl Deller (25.10.2017 15:52)
Pros:
-Delicious food
-Nice food display
-Marvelous interior and atmosphere
Cons:
-Kinda expensive
-Sounds resonate through the cellar and it can become quite noisy at times
Summary: Marvelous place, "1600's"? cellar with nice furniture, too expensive for lunch but works perfectly as a "romantic date" restaurant
Pros:
-Delicious food
-Nice food display
-Marvelous interior and atmosphere
Cons:
-Kinda expensive
-Sounds resonate through the cellar and it can become quite noisy at times
Summary: Marvelous place, "1600's"? cellar with nice furniture, too expensive for lunch but works perfectly as a "romantic date" restaurant
Peter Bojestig (24.09.2017 09:28)
Mycket god och vällagad mat. Trevlig personal. Mysig miljö.
Mycket god och vällagad mat. Trevlig personal. Mysig miljö.
C. J. (15.09.2017 12:35)
A half-inch barely charred slab of meat does not a steak make. Seriously, it was literally a centimeter thick. I almost wept at this watery slab. It was amazing that they somehow managed to put color on it and still stay medium rare. But not enough color, and not enough to render the fat, not really.
This place takes the late nineties to new heights. I bet if I ordered a créme brulee it would come out soft, and with no crisp. The bread is in that magical dead zone between cake and three-days-old, with a hint of rosemary or something just as unassuming.
It's like they left the entire restaurant out, letting it get increasingly stale and unappealing. Like a slightly overripe banana that is juuuust shy of being unedible. I'll bet top dollar the owner and head chef has "been in the game" for decades, and were talented somewhere in the mid-nineties.
Meat with no char, bread with no distinguishable crust, desserts from the eighties. The best thing about this place was the service, the locale, and maybe the napkins.
Any half-assed pub with a deep frier is better bang for your buck.
Just no.
A half-inch barely charred slab of meat does not a steak make. Seriously, it was literally a centimeter thick. I almost wept at this watery slab. It was amazing that they somehow managed to put color on it and still stay medium rare. But not enough color, and not enough to render the fat, not really.
This place takes the late nineties to new heights. I bet if I ordered a créme brulee it would come out soft, and with no crisp. The bread is in that magical dead zone between cake and three-days-old, with a hint of rosemary or something just as unassuming.
It's like they left the entire restaurant out, letting it get increasingly stale and unappealing. Like a slightly overripe banana that is juuuust shy of being unedible. I'll bet top dollar the owner and head chef has "been in the game" for decades, and were talented somewhere in the mid-nineties.
Meat with no char, bread with no distinguishable crust, desserts from the eighties. The best thing about this place was the service, the locale, and maybe the napkins.
Any half-assed pub with a deep frier is better bang for your buck.
Just no.
David Enzel (07.06.2017 00:10)
Excellent food and service in a beautiful dining room. Highly recommended. The candlelit basement dining room made of brick is charming.
Excellent food and service in a beautiful dining room. Highly recommended. The candlelit basement dining room made of brick is charming.
Jesper Kedström (13.05.2017 00:06)
Good food, service and a really nice atmosphere
Good food, service and a really nice atmosphere
