"Gutbürgerlich, aber GEIL!"😍 Erobert dieser Klassiker Mikes Herz? | 1/2 | Mein Lokal, Dein Lokal

It's delicious in Leipzig, people. Five new gastronomists show what's in them. At the same time, the feelings are definitely coming through. Dude, I love you. Thank you. Cool. Ah, that's a compliment, huh? But of course it doesn't just stay with petting units. It doesn't knock me off my seat. I found it a little bit so puffy. It hits you around the ears. That goes through every day. It's dry. He's a little disappointed now, isn't he? We start in the Döbitz inn at Antonio's. His motto is clear. Cooking is art. And that's why we're all artists. And here, rock artists. Are the works coming? What I'm missing here is this pine nut. And avocado was missing. Ah, that was everything. Some things seem to be rocked off. They are very dark. I assume they were fresh. Doesn't look good. Leipzig, the most populous city in the Free State of Saxony. Let's take a quick look around. Here we go at Antonio's in the Döbitz inn. He serves German cuisine with a Mediterranean flair. The next day, Johannes welcomes us in the Mahler. It becomes regional, seasonal, vegan and vegetarian. Bergfest is in Tom's Bibabo. Classic German dishes are served here. On Thursday, we're a guest at Emily's in Stella Ristorante. Sounds Italian, and it will be. And the finale is at Jamal's in Cinnamon. It stands for European-style Moroccan food. The pro comes by bus today. Where does it come from? Cable 1. My place, your place. Thank you. Have a nice week. Thank you. Have a nice week. That's exactly what it's about. One week in Leipzig and once away. That's today. We're in Taucher. The cutie is driving by bus. They all know the show. That's nice. What can I say? I just love being in Saxony. I also like this well-to-do kitchen. Excuse me, please. Spiced meat is a hammer. It would be silly to get one or the other time. We have two well-to-do restaurants. It's gonna be exciting. Antonio's turn. He's got a guesthouse. Here somewhere. I'm looking for that for you. The learned restaurant expert has been working here for 26 years. The concept is that the guest should be happy. Cooking is art after all. Somehow we're all artists. Artists with a clear orientation. The idea is that we mainly offer German cuisine here. But for all the international guests that we have here in Taucher. Definitely in Debitz, in Döbitz. Also to bring in a bit of international cuisine. One thing is important. Bring in a bit of international cuisine. I don't think that's going to be that much. That's not meant badly. I think it's going to be very, very... Yeah. Yeah, pretty down-to-earth. Because Taucher, I did a little bit of research afterwards, is really a small place. Then dive in, Mike. Hello. That must be Antonio. Yes, I am Antonio. Mike, really. Hi. Hello. And the lady? That's the cook. That's Milena. Milena, yes. Are you a cook too? Yes, I'm from Sicily. I'm from Sicily, yes. Nice to meet you. And the good soul? That's the good soul of the house. That was my former cook, Carola Petscher. She worked with us for 13 years. With me and my husband. Great cook. Unfortunately, she is retired now. She doesn't want to work anymore, although I force her. But it's no use. That's a really nice reception. Antonio is super nice. And the lady who comes from the kitchen is also very nice. The first mention of this restaurant was in 1857. It has always been a German restaurant. We continued to do that. In 1988, my husband became self-employed during the GDR. You said 1988? Yes, 1988. That was when there was still Erich. Before the reunification. Unfortunately, he died in 2021 of cancer. But I am his soul. And Sivi lives here too. You can see that. Where is he? I have him everywhere. Then we'll make a nice show for him. In any case. The show is only for him. Then you are right. We will celebrate that. I think that's nice. Nice thing. That he continues the guest house for his deceased husband. And that with this passion. And now I am very happy that he is participating in my restaurant, your restaurant. Because he is already a type. And we will celebrate what comes from the schnitzel. And maybe I don't know what it is, I don't care. Very nice. And a sad, but nice story. Now they are separating, but will soon find each other again. And here. So, there is the kitchen. Now it starts, you two. So, this is your kingdom here. Yes, this is our little kingdom. I assume that I will now get something down-to-earth to eat. Yes. I think the house is screaming for it. I see on the board what is written there. Here are a few ... Can you say GDR classics? No. No, it's okay, right? No. Okay. Is that a classic of what I get today? The Dewitzer, no. The Dewitzer is a classic of our house. This is a schnitzel. I always take pork salmon for that. Okay, back. Exactly, pork back. Because the meat is nicer. It is then breaded. Not in a normal panade, but in a breadcrumbs with cornflakes. Soufflés in the pan. Then it is drained. Then bacon, onions, cheese on top. Ah, and then gratin. Come on, let's get started. This is a Monday start where I say, Juhu, the equipment is happy. Just lost a few kilos. That will work again soon. That's right. Calorie-poor looks different. I always leave my schnitzel a little thicker, because I want the guests to get something to eat. It's not a Viennese schnitzel either. You also have to know where you are. While Maik is beating up the eggs, Antonio seasons the meat with salt and pepper. If you do that in the original Austrian Viennese schnitzel, you can't tap the panade so hard, then it won't soufflé. It continues with onions and potatoes. Jelena needs the potatoes. And Jelena also needs the bacon for the potatoes. Onions that are cut into strips. I need the strips for me, for my schnitzel. I also need the bacon for me. We can also take the cheese out. What kind of cheese do you have? Gouda, I always buy it in pieces. Then we grate it ourselves. Jelena takes care of the fried potatoes. Antonio takes care of bacon and onions. Ah, now it's off. It's always in the kitchen. He does one thing right. He takes the schnitzel and puts it in the hot fat. So that you don't splash yourself with hot fat. No, nothing happened to anyone. Well, that with the soufflé, that you swing it back and forth, is actually the case. Then it swallows bubbles again. That doesn't work here with the mixture with the cornflakes. But it doesn't matter, you overbake it, right? Exactly. Do you overbake it on a large scale? Yes. Overbake on a large scale and cover generously. Mike's plate is almost ready. So, Mike. Jawohl, let's go. Let's go. Ah, a fried egg on top. A fried egg on top and the fried potatoes. Ah, look at that. This is the schnitzel. With onions, bacon and cheese. Overbake, then a fried egg. Yes, fried potatoes, 18.90. Bacon, onions are always possible. You have to say that. It doesn't lack bacon in the dish. No. No, that's good for citizens. But it's also really cool. You have to say that. Here is a nice schnitzel. Good quality from the pork. There is also pork in it. You know that? It was bought cheap. I have the feeling that you have a very good piece of meat. It is well seasoned. A little salt and pepper came in with the onions. But most of it is made by the bacon. You even have a well-fried egg. You can really fry fried eggs. Also good. Cheese on top, finished. You don't have to say anything. That's okay. There has been a restaurant here since 1988. Ten TV companies can go in there and go in with some fuzzies like me. You don't change anything there. Point, exclamation mark. End of the area. And otherwise? Fried potatoes, okay? They are delicious. But still a bit slimy. Exactly. There is a need for a refill. Sometimes you need a few soft spots. So you have to say good fried potatoes. I wish you all the best for the competition. And also a few people who understand what you are doing here. Thank you. A la Kalli Kallmuth. Thank you, Kalli. That's how I am too. There he appears again. I've been thinking about what I'm telling you all the time. I have a word in my head. Diver soul food. People. You don't always have to fake everything. And come around the corner as a smart, sweet professional. That's hand-held food here. A schnitzel. I mean, what do the cornflakes do when there's cheese on it? I could say that as a specialist. People. I'm sitting at the bar. Order a mushroom. And then comes diver soul food. My schnitzel. 400 grams with side dish. Into my body. And then I say to Klaus, when does the DFB Cup start? That's how it works here.