Miera Feinkost, Bistro, Restaurant und Weinbar

The Miera I've already touched with his little junk. I would also like to share an experience I made in January 2017 in the main restaurant, which is also located in the Hüxstraße. In addition to these two locals in the Lübecker Altstadt, the owner of the Miera in the Lübecker bay has long been operating another restaurant in Neustadt. So his small gastro-rich has long been successful in the area. So I also wanted to offer myself the quality of Italian cuisine here and did this in the form of a 5-course menu that was individually compiled from the a la carte area that I had requested during the reservation. Fortunately, I liked this wish too. Outside view. The restaurant, which is definitely noticeable by its red colour in the house facade of the Hüxstraße, welcomes the guest with a sales counter, where various anti-Pasti specialties can also be bought for private consumption at home. Also sauces, pasta, wines and much more are included in the wide range. The adjacent guest room convinces with a harmonious lighting and decoration. Only the perhaps somewhat too effective use of the area for as many tables and seats as possible could have a very disturbing effect on privacy at the time of shock. In today's special time this certainly looks different, according to regulations. In the warm seasons, a free seat in the courtyard also offers space under the open sky. In January of my visit this was of course not an option. In the evening of the visit, the service was always very attentive, friendly and well organized, even if you need to note that at this time the restaurant was only slightly filled. The distances in which the individual courses were served were also ideal for me. There was nothing negative in my memory. But now for the culinary part: Italian white bread was served with a homemade and very good, as an intense basil peas as well as an oil and fried eggplant slice that should delight the first appetite. White bread with basil Pesto and roasted eggplant. But for too long it was not necessary to bridge the anticipation at the beginning of the menu, because only a few minutes later the first band was still hot on the table. Soup. The consistency of the soup could convince me as well as the fresh, slightly sweet beet flavor. The fried onions and pleasantly still crispy crumbs added them textually. Do not try a surprise, but also just good. With the Patagonia (small squids), the 2nd gear then also turned this gear higher. Patagonia The squids were very delicate and slightly roasted and thus made a good preparation and product quality. The roasted Cashew seeds added a matching crunch to the whole. Cherry tomatoes and roasted pass Pierre (Sourcer) also rounded off the dish tastefully. From the sea it went to the pasture with a bratwurst from the peasant Schramm with Balsamico-Linsen and Malzbier-Soße Bratwurst from the peasant Schramm with Balsamico-Linsen and Malzbier-Soße. Clean and well roasted I liked the structure and taste of the roast. Also the malt beer sauce held tastefully what it promised in the name: slightly sweet and light herbs. Then the balsamico with its fine acid went down with the lenses, but even had a good bite. With the wild water mosquitoes followed again a sea wort. As with the squid, the freshness in the shells should also be highlighted. Fortunately, I couldn't discover crispy sand grains. The carrot slices and the celery vegetables (column and tuber vegetables) complemented the tomato sauce. However, this and thus also the entire dish lacked a somewhat brave handling of salt and spices. The menu was then rounded with the main course, which turned around a comb of cattle. Paillard from beef back with salad, baked potato splits and garlic dip. The thin gilded meat even had a slightly pink core and was also very delicate. The salad with orange yogurt dressing was again very refreshing. The baked potato columns were crispy on the outside and creamy on the inside and also the cool garlic peel tasted good. Overall, the evening was definitely worth its money (70€ including tip for 5 courses and a bottle of water) regarding menu and service for me. A little more courage in the seasoning or the use of typical Mediterranean herbs is missing here and there for the special taste that was still good. Finally, I can recommend the Miera to anyone who is worth spending a fresh Mediterranean cuisine with very good ingredients a little more than the average Italian.

The Miera I've already touched with his little junk buddle. I would also like to share an experience that I made in January 2017 in the main restaurant, which is also located in Hüxstraße. In addition to these two locals in the Lübecker Altstadt, the owner of the Miera in the Lübecker Bay has been operating another restaurant in Neustadt for a long time. Thus, his small gastro-reich has been successful in the area for a long time. So I also wanted to convince myself of the quality of the Italian cuisine offered here and did this in the form of a 5-course menu that was individually compiled from the a la carte area and which I had requested during the reservation. Fortunately, I also liked this wish. Outside view. The restaurant, which is definitely noticeable by its red paint in the house façade of Hüxstraße, welcomes the guest with a sales counter where various anti-Pasti specialties can also be purchased for private consumption at home. Also sauces, pasta, wines uvm are part of the extended offer. The following guest room convinced with a harmonious illumination and decoration. Only the perhaps somewhat too effective utilization of the area for as many tables and seats as possible could have a very disturbing effect on privacy at the time of shock. In today's special time, this certainly looks different, according to regulations. In the warm seasons, a free seat in the courtyard also offers space under the open sky. In January of my visit this was of course not an option. In the evening of the visit, the service was always very attentive, friendly and well organized, even if you must note that at this time the restaurant was only slightly filled. The distances in which the individual courses were served were also ideal for me. There was nothing negative in my memory. But now to the culinary part: Italian white bread was served with a homemade and very good, as intense basil pesto as well as an oil-laid and fried eggplant slice, which should appease the first appetite. White bread with basil pesto and inlaid/fried eggplant. But for too long it was not necessary to bridge the anticipation at the beginning of the menu, because only a few minutes later the first gang was still hot steaming on the table. Soup. The consistency of the soup could convince me as well as the fresh, slightly sweet beet taste. The fried onions and pleasantly still crispy croutons complemented them textually. Taste no surprise, but also just good. With the Patagonias (small squids), the 2. Then also that gang higher. Patagonias The squids were very delicate and slightly roasted and thus allowed to conclude good preparation and product quality. The toasted roasted cashew seeds added a matching crunch to the whole. Cherry tomatoes and fried Passe Pierre (Sourcer) also rounded off the dish very well. From the sea it went to the pasture with a bratwurst from the farmer Schramm with Balsamico-Linsen and Malzbier-Soße Bratwurst from the farmer Schramm with Balsamico-Linsen and Malzbier-Soße. Sour and well roasted I liked the structure and taste of the roast. Also the malt beer sauce held tastefully what it promised in the name: slightly sweet and slightly herb. Then the balsamico with its fine acid went down with the lenses, but even had a good bite. With the wildwater mosquitoes followed again a sea spice. As in the case of the squid, the freshness of the shells was also praised. I fortunately couldn't discover crunching sand grains. The carrot slices and the celery vegetables (column and tuber vegetables) complemented the tomato sauce. However, this and thus also the entire court lacked a somewhat brave handling of salt and spice. The menu was then rounded off with the main course, which turned around a ridge of beef. Paillard from beef back with salad, baked potato splits and garlic dip. The thin plated meat even had a slightly pink core and was also very delicate. The salad with orange yogurt dressing was again very refreshing. The baked potato columns were crispy on the outside and creamy on the inside and the cool garlic dip also tasted well. In total, the evening was definitely worth its money (70€ including tip for 5 courses and a bottle of water) with regard to menu and service for me. A little more courage in the seasoning or the use of the typical Mediterranean herbs is missing here and there for the special taste, which was nevertheless good at all times. Finally, I can recommend the Miera to anyone who is worth spending a fresh Mediterranean cuisine with very good ingredients a little more than the average Italian.