Ristorante da Emilio - Neu-Ulm

Since 2009, the Da Emilio has existed in Neu-Ulm on the Wiley grounds, a former American barracks site. It is not nice to build the terrain with multi-storey houses, to which I only think of the term Trabantenstadt. The Emilio seems to be well accepted. At noon, only those working there and the overarching hand-and-slag agreement were to judge, they were all regular guests. The interior is chic, with a red painted wall behind the counter. Ca 10 dark brown tables are covered with fabric table cloths, paper napkins for the noon table are acceptable, a white rose in white vase service as table decoration and through the floor depth window front the interior is bright and gives good views of the facing terrace. The guest room is clean and well maintained. From the menu, I'll be right with a dish. In addition, there is an insert called a weekly card. The foods of the bound card are higher priced and offer the entire spectrum, which is understood in this country by Italian cuisine. Emilio ? Five still warm pizza rolls in a basket on the table. They taste good and are quickly cleaned. Also my noodles, more precisely band noodles with salmon in a cognac cream sauce approx. 10 euros come after a reasonable and pleasant time. Optisch looks very good and after the fine pizza rolls I am optimistic that it also tastes. The noodles are al dente and very good and come very close to homemade. The small salmon can't score. They are dry and tastefully remember the frozen salmon at Aldi, the sauce had probably only seen the Cognac label and disturbed the hard onion pieces in the cream sauce. The dish is so faded, and I can't remember having served such a fade meal. There was a salt and pepper mill ready to evacuate for the seasoning. This is how I serve the bowl of Parmesan, which unfortunately has already been rubbed. Spoons around spoons I look at the noodles and even as the parmesan is all, my food is just as faded. Emilio ? strolls casually and not without checking his visual appearance at my table. Make sure it tasted before clearing. I nod, I'm glad I brought the noodles down with a lot of white wine. No, I'm not a regular guest and I'm not going to say goodbye to others. Even the cook, of the type untreated, does not come from the kitchen with Me . Rubs off his sweaty face with the palms of the hand, shakes immediately in the connection hands for adoption and then goes back into the kitchen.

Since 2009, the Da Emilio existed in Neu-Ulm on the Wiley grounds, a former American barracks grounds. It is not nice to build the terrain with multi-storey houses, to which I only think the term Trabantenstadt. The Emilio seems to be well accepted. At noon only those who worked there and judge the superior hand and slag agreement, they were all regular guests. The interior is chic, with a red painted wall behind the counter. Ca 10 dark brown tables are covered with fabric tablecloths, paper napkins for the lunch table are acceptable, a white rose in white vase service as table decoration and through the floor depth window in front the interior is bright and offers a good view of the facing terrace. The room is clean and well maintained. From the menu I'm with a dish. In addition, there is a bet called a weekly card. The foods of the bound card are higher price and offer the entire spectrum that is understood in this country by Italian cuisine. Emilio? Five still warm pizza rolls in a basket on the table. They taste good and are quickly cleaned. Also my noodles, precise band noodles with salmon in a cognac cream sauce approx. 10 euros come after a reasonable and pleasant time. Optically looks very good and after the fine pizza rolls I am optimistic that it also tastes. The noodles are al dente and very good and come very close to homemade. The little salmon can't score. They are dry and tastefully remember the frozen salmon at Aldi, the sauce had probably only seen the Cognac label and disturbed the hard onions in the cream sauce. The dish is so faded, and I can't remember serving such a lazy meal. There was a salt and pepper mill ready to evacuate for spices. This is how I serve the shell of Parmesan, which was unfortunately already rubbed. Spoons around spoons I look at the noodles and even if the parmesan is everything, my food is just as faded. Emilio? strolls casually and not without checking his visual appearance at my table. Make sure it cost before cleaning. I'm glad I brought the noodles down with a lot of white wine. No, I'm not a regular guest, and I'm not going to say goodbye to others. Even the cook, the type untreated, does not come out of the kitchen with Me . Rubs his sweaty face with the palms of the hand, shakes immediately in the connecting hands for acceptance and goes back to the kitchen.

I like the very good quality of the food and the friendly service. The only thing which is not so good is the limited parking space. But I live around the corner, so no problem for me. Bus stop directly in front, so one could use pulic transport services.

Also, die Pizza Vier-Käse war meine Wahl. Für 8,50€ war die Größe etwas klein. Ich wäre eigentlich sehr enttäuscht gewesen, aber der Geruch dieser Pizza war einfach Superb. Als ich dann ein Stück probiert habe, wurde mir klar, dass es eher um Qualität statt Quantität geht. Geschmack 5/5 Geruch und Optik 5/5 Preis im Verhältnis zur Größe 3/5 Immer wieder gern, wenn man auf Qualität steht.

Zza und Salate sehr gut. Pizza inzwischen noch größer, weil ein neuer Ofen installiert wurde. Abends sehr entspannt dort. Sitzplätze draußen am Park und ein paar im Lokal. Selbstgemachtes Eis gibt es dort auch. (Translated by Google) Small menu, pizza and salads very good. Pizza now even bigger because a new oven was installed. Very relaxed there in the evening. Seats outside by the park and a few inside. Homemade ice cream is also available there.