Anno 1900 - Weimar

Spontanius visit during break in Bauhaus museum. The place is in the ex-greenhouse, with lots of super old furniture. Friendly waiters always suggest a wine for a type of food you order.. Cozy not loud music. Crem brule... Well, I was craving that moment, but that one didnt impress me much

Had dinner and dessert. I tried a vegetarian pasta and a different kind of tiramisu. Loved both the tyings. Could go there again for Italian food.

Everything was perfect. The service was very good with a touch of humour.

“If the planned private weimar flight works with my man next year, I want to lead people here.” ... so I completed my order from november 2017 and now I join again! juli 2018 – my man liked the anno 1900 and the menu very well and wanted to eat here in the evening. we had personally reserved ourselves in the more than 110 years old gastronomy company on the afternoon. . the origin of the building, built as a winter garden, is still very visible, or after well thought-out refurbishment measures (see details about this side [here link] . a short and violent weather sweeper overcome in the early evening. so we found our reserved wooden table in the cozy rustic restaurant in the hotel anna amalia. restaurant, terrace, wc – all flattered. at the entrance it is necessary to overcome a stage. we were kindly greeted by a young lady. at the beginning of our obligatory bottle mineral water, the same 0.75 l – € 5,00. and as aperitif 2 glasses well cooled rieslingsekt, villa gutenberg, extra dry € 5,00. shortly after our drinks served fresh baguette with two airy mousse and pesto as a kitchen bag. a fine bridging of the waiting period. we both ordered the edesheimer blanc de noir q. b. a. from weingut diehl, dry, 0.2 € 6.50 as an appetizer we chose both the carpaccio from domestic-marinated thunfischfilet with orange limette fillets, rucola, parmesan zitronen olivenöl vinaigrette € 11.00 a appetizer that both enthused us! as the main course for my man: roasted zanderfilet on kartoffel fenchel ragout with orange fillets, roasted walnuts jus from tasmanian mountain pepper € 20,00 I chose the pasta dish, at the beginning discovered on the sloptic: ricotta fagotti with roasted pfifferlings, roasted walnuts, here we were both very satisfied. the kitchen cannot yet cover the balsami. at least the great appetizer was saved. the tender, juicy to the point fried. the supplements well tuned and costed. fried zanderfilet on kartoffel fenchel ragout with orangenfilets my pastasäckchen, certainly not homemade, but good. the smaller the proportion should not be, some pfifferlings should have been more. ricotta fagotti with fried pfifferlingen tasted it well, but I was clearly too much oil on this food. the collaboration in the service was very friendly and attentive. waiting times in full restaurant absolutely in order. empty plates were cleaned immediately. we were very friendly accepted and can recommend the restaurant very much!

“If the planned private weimar flight works with my man next year, I want to lead people here.” ... so I completed my order from november 2017 and now I join again! juli 2018 – my man liked the anno 1900 and the menu very well and wanted to eat here in the evening. we had personally reserved ourselves in the more than 110 years old gastronomy company on the afternoon. . the origin of the building, built as a winter garden, is still very visible, or after well thought-out refurbishment measures (see details about this side [here link] . a short and violent weather sweeper overcome in the early evening. so we found our reserved wooden table in the cozy rustic restaurant in the hotel anna amalia. restaurant, terrace, wc – all flattered. at the entrance it is necessary to overcome a stage. we were kindly greeted by a young lady. at the beginning of our obligatory bottle mineral water, the same 0.75 l – € 5,00. and as aperitif 2 glasses well cooled rieslingsekt, villa gutenberg, extra dry € 5,00. shortly after our drinks served fresh baguette with two airy mousse and pesto as a kitchen bag. a fine bridging of the waiting period. we both ordered the edesheimer blanc de noir q. b. a. from weingut diehl, dry, 0.2 € 6.50 as an appetizer we chose both the carpaccio from domestic-marinated thunfischfilet with orange limette fillets, rucola, parmesan zitronen olivenöl vinaigrette € 11.00 a appetizer that both enthused us! as the main course for my man: roasted zanderfilet on kartoffel fenchel ragout with orange fillets, roasted walnuts jus from tasmanian mountain pepper € 20,00 I chose the pasta dish, at the beginning discovered on the sloptic: ricotta fagotti with roasted pfifferlings, roasted walnuts, here we were both very satisfied. the kitchen cannot yet cover the balsami. at least the great appetizer was saved. the tender, juicy to the point fried. the supplements well tuned and costed. fried zanderfilet on kartoffel fenchel ragout with orangenfilets my pastasäckchen, certainly not homemade, but good. the smaller the proportion should not be, some pfifferlings should have been more. ricotta fagotti with fried pfifferlingen tasted it well, but I was clearly too much oil on this food. the collaboration in the service was very friendly and attentive. waiting times in full restaurant absolutely in order. empty plates were cleaned immediately. we were very friendly accepted and can recommend the restaurant very much!