"Ich war PLATT!" 😳🥙🧆🥘 Wie sollen Corinna & Andi DAS ALLES schaffen?! | 2/2 | Mein Lokal, Dein Lokal

Arjan was a surprise every day. Today he can also be a surprise again. It could be that he is still the funny guy who jumps around. Or maybe he turns around 160, 180 degrees and is suddenly the sovereign boss who commands his employees. I don't know. Today Arjan shows his true face. Hello. Hello Arjan. Nice to have you here. Take a seat. I'll be right there. Hello. All right. Thank you. Wow, that's crazy. I wouldn't have noticed that if Arjan hadn't been there, would I? I don't see a shop sign. No, no name. The place is very inconspicuous. We almost walked past, didn't we? Absolutely. It's hard to recognize. The place with its simple exterior has to get points for its inner beauty. It definitely looks authentic. I couldn't have imagined anything else with Arjan. I also imagined it that way. A little bit kitschy maybe. It's not that kitschy, I think. It's actually very nicely done. Arjan is extra critical. Can he do it better? I was very happy. I don't know if you can see it. I'll say it now. You can't say it in criticism, but Arjan's remarks where he said, Oh, drinks on the front page. And we come to him. And what's on his menu? No drinks on the front page. Cool. I think my suspicion is going a little further now. I think there will be a few hoppers happening today. Well then, let's go to battle. I'll show you what kind of Arabic cuisine, what kind of great cuisine we have. Come on, baby, come on. Chef Arjan pays close attention to quality of meat. Hi. Hello. Hi. Arjan, I'm very happy. Yes. We come every second day from the butcher shop to the supermarket. And every day it's nice and fresh. What did you get now? This is Turkish style. What's so special about it? About the Turkish style? They slaughter it. Then all the blood flows away. And that's why you don't see a drop of blood on the meat. There, a living animal is cut through the throat and then it is bled out. What kind of meat is that? So that's from beef. So German beef. Yes. Surrounded by these fires, so to speak. Okay. And this is the steak, so roast beef. It looked very appetizing. So you would have wanted to cut it down immediately and put it on the grill. Wouldn't you? That would have been ... I would have eaten it. For the meatless falafel, Faisal plucks coriander and parsley. So, what is this sauce? Hummus. Wow, that looks really good. That's a painting for me, isn't it? Up there, the fresh components are also topped with pomegranate, with the chickpeas. Looks great. The kitchens, showcases, everything is very neat. There was nothing to find. That was really well done, clean. Nothing happens. These are pickled chickpeas, right? Right, right. It stays in the water for two days. It shouldn't be too firm and not too soft, because we're mixing. How do you know that it's not too firm and not too soft? Show me the consistency or give me one. One here. You can crush it now. It's already soft, but it also has a very, very good bite. And it tastes good, too. The fresh herbs and onions go into the falafel. The garlic, the frozen garlic. Why that? Yes, because the fresh garlic is very, very hot. Well, it may be that it loses a bit of bite during this deep-frying process. Because when it thaws, it waters out a bit. But I don't like this deep-fried garlic story. Falafel has been known in Germany since the early 1980s as a meatless alternative to kebab. This is the cumin. Cumin, yes. It also comes from India. Cumin is cumin. Yes. Then I'll do it extra. Are there any spices, falafel spices? So, especially with spices, I think that you can definitely go back to the spices. I mean, you don't put every spice in there fresh. Some are better dried. What's in there? I'd like to know that. Salt, a little bit of spicy. White pepper. Exactly, white pepper. And now there's the lard. Because cook Arjan has to knead the dough properly. What's that? That's the falafel. You have such a device for it? Exactly. Okay. It's just such a falafel doser. So, spread out balls for me and then you press on it. Then the other one lifts up and you just have the falafel shape. Done. If you deep-fry here. Right, falafel. I still know it sometimes so that you put it in sesame, I think. Right. And at the end we make the sesame. Yes. Sesame is also there. But at the end. At the end. If I make sesame here now. You have to deep-fry. Okay. So the way I saw it, the way he did it, today it was just standard falafel production. With good ingredients. Yes. The appetizers. So. Oh, here it comes. Oh. Nice. So, the table for two. Here. I think there are a lot of tips now. In the appetizer area, he's going to get a real kick out of it, I think. In any case, they present almost all of their dishes. Is there anything else coming or is that all? No, that's all. Finished. Corinna and Andreas share the lush appetizer mix, the Palmyra Meze Special. Simon tests the freshly fried falafel. And Andreas has the baked sheep's cheese called Jibin Makli. The table is full. Does it taste great too, Corinna? We decided to share the appetizer plate for two people. Yes. So the selection is of course really intense. How are two people ever supposed to do that? Yes, that was pretty powerful. So it was already, as it was on the table, I was already flat. Is that really for two people or did he put one on it? Madness. Corinna is on food that is fit and does not make you fat. You can see it's spinach in there. You can still see the fibers here. It's spinach and onions. For my taste, of course, a little too greasy. Maybe you could make it a little less greasy or drain it on kitchen paper beforehand. She ate really well this week. But I remember there was never anything greasy or shiny. As soon as it looks like that, the topic is done with Corinna. My God, bake something in the oven and not fry everything to death. Then I had this hummus here. You can taste the tahini paste very strongly. This sesame hummus. So it's also quite oily, but very tasty. This tabbouleh is not quite my case now. I thought there would be more couscous or something like that. That's a herb salad for me now. Tabbouleh is only made from parsley. Unusual, but not bad. What do you say to contender Andreas? I'll start with the eggplant cream. The eggplant is very well processed. The cream is really ... It's pureed. I know that. It's traditional. You eat it in Romania too. I was surprised when we were in the kitchen earlier. We looked at it and there were individual pieces. Ah, I didn't know that. I've been looking for that. I would have liked to find something from the eggplant. In the composition with pomegranate, olive oil and eggplant. It's a very delicious sauce. But I would rather take it as a side dish to a flatbread or something else. That's what it's meant to be. That's what the tips are for. Then a garlic cream. There's a lot of garlic in there. It's homemade. And I think it's like mayonnaise, just with protein. Without egg yolk. And with a lot of garlic. It's delicious. The filled wheat balls are called kipa. Now we come to something I'm familiar with. Oriental chimichanga. I think it's a bit too dry. But in terms of taste, a very intense cumin flavor. With the dough around it, it's in the composition. And then maybe with a sauce, it's totally delicious. Of the things I've tried, they were all very tasty. How does our Italian gastronomer Raul rate the Arabic cheese? You can't go wrong with that. I mean, it's baked sheep's cheese. I'm a little disappointed that with so many sauces, I didn't get a single one. Dear Ershan, a few tips. Also with the sheep's cheese. We're not going to hurt the sheep's cheese, believe me. Arjan must now digest criticism. Delicious, but way too much. Unfortunately, we didn't manage to eat everything. In his opinion, the starter was too much. But we make the starter better, more, a little less. The cook can't be mistaken. Arjan, I ate everything again. What does that mean? That means awesome. That means awesome, right. Awesome. The only thing I have to attack is, unfortunately... I actually just... If it's already garlic dip, just expect a little more garlic. Otherwise, perfect. Thank you very much. Thank you. So the falafel was very, very cool. It tasted fresh. It was also freshly made. We saw it ourselves in the kitchen. It was really extremely good. I have a little surprise for you. The regulars know and appreciate her for a long time. Belly dancer Romy regularly turns her swinging waist through the Arabian restaurant. God, the women are beautiful. You can hold that up like that. Three years ago, Romy was German champion in oriental dance. It was just such a nice, funny introduction that just fits the shop. Then it was celebrated like everyone else. Arjan continues to focus on cooking. Hello. May we come in? With pleasure. Hello. Raoul. What are you doing? Yes, I'm going to prepare one of you for Makhluba. How exactly? Makhluba. My dish. Yes? Okay, nice. Nice to meet you. I love aubergines. Yes? The Romans love everything that is healthy. These are quite large pieces. Yes. Is there a reason why they are so big? Yes, because I fry them in the deep fryer. Then with the rice. You notice that it's a zucchini or something. You should notice that. Okay. It always comes, even if it's vegetarian or with meat, there's always almond with the Makhluba. How exactly? Makhluba. I'll fry it now. Or fry. Apparently frying means frying in Syrian cuisine. He says frying everywhere when he fries something. That was the same with my aubergines. With meat. Meat means with meat. Ah, okay. Then we put a little salt, pepper, warm water. Well, that sounds like a cooking process and not like a greasy deep fryer again. In Europe, we would put the meat in hot, boiling water. Then the meat would be closed right away. Maybe stay juicy inside. But that's how I would do it if I make a soup with meat. Then I put it on with cold water and then I want to suck everything out of the meat. That's funny. But then the boiling water comes out right away. So, yes. Raoul values ​​good spices. Did you put cloves in there? Yes. A little piece of cinnamon. Cinnamon in the meat. Yes. Interesting. Yes. Cinnamon. Then I let it cook. That takes about two to three hours. Wow, that long? Yes. That long? Yes. But I also made the same meat this morning. It's already cooked. Fortunately, within three hours, Corinna would have fallen off the meat. What does the meat look like? Can we see? So, this is the meat. It's still the same in there. Salt, pepper, cinnamon. It's the same. So, this is the rice. How do you turn the rice yellow? Yes. I was here this morning. I used to always use this color, the food color. Then he gave me a tip. He said, why don't you use turmeric? I said, yes, I'll try it. I tried it today. Really, really awesome. That's awesome. He really did it right away. I think it's great. Yes, I think it's nice that he implemented Mike's tip very quickly. Because when he saw an improvement, he took it right away. And that's a step forward for him. For the fryer, cook Arjan has no alternative yet. He also browns the almonds in it. I'll let the fat dry a little here. But in the meantime, until this is dry, here my aubergines. The vegetables suck like a sponge. I think you could also fry it in a pan without fat. That's how I do it. A little butter. Margarine. But I don't like this margarine. Fresh butter, there's nothing on it. I'll tell you, that's pure nature. Margarine not. A little almond. Then I'll take the meat here. Zucchini. What are you putting in there? What's in there? Only salt and sweet paprika. I'll do it once. Here, here. From this meal you could, I think, bring a family of seven through the winter. I think that's monstrous. But awesome. That's something I don't do at all. Now I say, awesome. That's what I've never seen before. I'm always curious, what it looks like. For me it looks like a relatively simple dish. But I like to be convinced of the opposite. Finale in the oriental restaurant Palmira. Are the main dishes a belly dance? So, kebab meshwi. Kebab meshwi, that's beef. And lamb chop on the skewer for Raoul. Rice castelletta are called the lamb chops, Simon tests. Andreas tries the Bamiya bil-lacham, i.e. okra vegetables with meat. Magloub bil-lacham, that's Corinna's overturned rice pot. It all looks great. And somehow the aroma jumps here. Mike thought the okra dish was okay. And Andreas? These are okra shoots in a tomato sauce with coriander rice and beef. I'm a little flashed now. I imagined something completely different. But it is very tasty, very nutritious. How do they taste to you? I didn't know them yet. I'm excited. I would classify them by taste. Zucchini is now exaggerated, but ... They are so similar. And the meat is very soft. The only thing I don't quite understand yet is the rice. It's a little crunchy. When I look at the rice, it's also very grainy. As if it had risen. The sauce is very tasty, with coriander and cumin. For me, this dish was very successful. From the spices, from the composition. Half of it would have been enough for me. How are the lamb chops, Simon? I actually don't know cutlets like that, because all the fat is gone. I assume the meat will be very dry. That's my feeling. I also leave a little fat on the cutlets. Fat-free cutlets would definitely be something for Corinna. And it actually tastes a little dry. If you see here, it's completely through. Oh yes, it's through. Which in the end is not so bad, because you have exactly these three dips. That was the hummus, then this paprika cream and this eggplant cream. They were super delicious. The paprika cream was really great. The hummus, you can taste the fresh lime, the garlic. Very tasty. I don't know this paprika cream either, the taste. But it's made with this paprika paste. It has a slight sharpness. The only thing I think is a bit of a shame is that the meat is a bit dry and also has relatively little spice for itself. Corinna has a superfood restaurant. How great is her rice food? I'm very sorry that your meat was a bit dry. Because mine is buttery. You have to try it, because it's so good. And I can't do it anymore. It's too dry for me. Yes, the opinion of Andi about the meat on my plate surprised me at that moment. I'm happy with the meat. I like it very much. Then we have the fried zucchini and eggplant. To be honest, I can't eat it when I see how greasy and shiny it is. I don't have an appetite anymore. They have such a great grill with charcoal, we saw in the kitchen. Then they should do it on the grill. Wonderful. Aroma inspector Raoul opens up to the kitchen for his spice interrogation. Hello. Hello, Raoul. Here you are. I wanted to tell you about the dish I had. It was this kebab. Meshwi? Meshwi, exactly. The two sauces are super good. Okay. The plate is very nice to see. It's a shame that the meat is a little too much grilled. And that makes it a little dry. And that's a bit of a waste of taste. Of spices. Okay, can I have a sip? With pleasure. Until now, cook Arjan was able to smile away any criticism. Will he continue to be so relaxed? This kebab, Arabs always want it really, really through. Through. Exactly. But this one with the sauce normally, when you eat the sauce, I see that, you didn't eat the sauce. Yes, I did. Yes, a little. Normally this one, you can try it with the sauce and it will be juicy and it will be tastier. I don't think Arjan's argument is suitable at all. Because I can eat as much sauce as I want. But the meat stays dry. And so it is. I think this English, bloody, medium, garnish is maybe not necessarily anchored in the kitchen. In the Arabic, right? So just blood, everything has to be gone, right? Vessels, everything bloody, gone. Now we could imagine that this is also related. I'm sorry. No, you shouldn't be sorry. It still tasted good. That was just what I wished for. It still tastes good. Thank you. Especially the sauce. Wonderful. Yes, okay, thank you. Thank you. Ciao, see you later. Ciao, thank you. Man, Arjan, there's still something going on. But now all the strength into the desserts. Hello. Freut mich, komm rein. Danke. Servus. Grüß dich. Hallo. Was magst du denn da? Dein Dessert. Okay. Dann zeig mal. Was hast du denn jetzt alles hier schon? Was ist das alles? Das ist die Hartweizenkrisse, genau. Das ist hier Mehl. Okay. Und das ist die Vanille. Und das ist die Backpulver. Willst du mal schauen, wie ich das mache? Das schaue ich gerne mal zu. Gut, jetzt erlaubst du. Ist ja fast wie bei Mama. Wo hast du das eigentlich her? Ich habe ein bisschen von den Eltern gelernt. Von deiner Mama oder von Mama und Papa? Genau, von Mama. Nicht von Papa. Zu Hause kocht nur Mama. Arjan ist Iraker und kam vor 15 Jahren mit Mamas Rezepten nach Deutschland. Backpulver. Ja. Ich meine, im trockenen Zustand lässt sich das ja gut vermengen, oder? Ja. Noch keine Flüssigkeit dabei, kann sich dann auch schön verteilen, oder? Richtig. Und die ganze Vanille? So, jetzt gibt's Vanille, kommt jetzt dazu, das Vanillezucker. Also, das hat nie eine natürliche Vanille gesehen, ne? Für mich wäre es jetzt vielleicht ein bisschen schöner gewesen, wenn er eine frische Vanilleschote genommen hätte, das Mark verwendet hätte, der Vanilleschote, wäre eine frische Komponente dann vielleicht gewesen, um den ganzen kleinen Tick mehr zu geben. Warum nimmst du keine frische Vanille? Das ist zu intensiv. Vanillezucker enthält nur den künstlichen Aromastoff Vanillin, keine echte Vanille. Es ist ja schon so, dass bei euch zu Hause nur die Mama kocht, so wie du mir das schon gesagt hast. Richtig. Und wie kommt es dazu, dass du jetzt kochst? Ja, wo bin ich in Deutschland gekommen? Dann habe ich angefangen bei der Gastronomie. Okay. Dann habe ich diese Küche gelebt, Essen. Aber hast du eine Ausbildung gemacht? Nein, ich habe keine Ausbildung gemacht. Anfang habe ich angefangen als Tellerwäscher. Dann bin ich gekommen, habe ich Pizza gemacht. Dann habe ich angefangen, Antibasti gemacht. Dann ist das die Geschichte bei dir, vom Tellerwäscher zum Millionär, oder? Ja. Er hat sich den Hut vor. Er hat klein angefangen, hat sich wirklich dann durchgeagert und hat sich dann wirklich jetzt vielleicht auch einen Traum erfüllt. Und den lebt er jetzt auch. Das habe ich jetzt auch nicht gewusst, dass er als Tellerwäscher angefangen ist und bei seinem Bruder steht. Finde ich klasse. Mein Respekt vor sowas. Tolle Leistung. Der arabische Grießkuchen ist ein klassisches Ramadan-Dessert und heißt Namura oder auch Basbousa. Jetzt kommt es in den Ofen. Und bei wie viel Grad? Bei 160, 170 Grad. Das dauert ca. 20 Minuten. 20 Minuten? Okay. Ja, wird ein kleiner Kuchen. Der denkt sich, ich mache gleich für morgen alles mit. Schreibt Arjan heute seine Erfolgsgeschichte weiter und wird unser Wochensieger? Hier sind die Desserts. Die Empfehlung des Hauses für Raoul ist süßer Mozzarella-Käse. Simon testet den arabischen Klassiker, das Baklava. Andreas bekommt seinen Namura-Grießkuchen. Und Corinna probiert die Kneife aus Nudelteig mit Frischkäse. Es ist sehr exotisch, alles günstig, keine 5 Euro. Und mega süß, 100 pro. So fluffig wie Tiramisu sieht Raouls Dessert nicht aus. Schmeckt dem Italiener die Empfehlung des Hauses? Ich habe die Überraschung. Süß ist vom Käse. Ja, kennst du dich aus? Hat er gesagt. Der schmeckt ganz gut. Frag mich nicht, welche Geschmäcker da rauskommen. Der erste Biss bei diesem Dessert. Zuckerschock. Süß ist das alles, das habe ich doch gesagt. Aber der ist angenehm, der ist frisch. Der hat dieselbe Substanz wie ein Kartoffelbrei. Wenn man so schneidet, ist es schwierig zu schneiden. Aber der schmelzt so im Mund. Was ist das für eine Soße? Das ist eine Balsamico-Soße. Aber drauf waren Erdbeeren, die habe ich alle aufgegessen. Weil mit dem Zusammenhang Balsamico-Soße und Erdbeeren schmeckt es sehr gut. Die Überraschung mit dem Dessert war geglückt. Weil ich habe erst mal komplett was Neues gegessen. Und zweitens, der war noch refreschend dazu. Was wollen wir mehr? Ich habe mir als Dessert Knafe bestellt. Das ist laut Speisekarte Nudelteig, Frischkäse und Rosenwasser. Ich kann jetzt keinen Rosenwasser-Geschmack groß erkennen. Ich weiß nicht, wo es abgeblieben ist. An die Rosen endet es wahrscheinlich. Wahrscheinlich, ja. Aber ist jetzt nicht dramatisch. Es lässt sich teilweise schwer schneiden. Weil dieser, ich schätze mal, Nudelteig doch etwas zäh ist. Aber schmeckt gut. Auf den 1. Blick dachte ich mir, da ist bestimmt ganz viel Honig drauf. Aber dem ist nicht so. Das schmeckt eher nach Mozzarella. Bisschen so süßlich. Ja, geschmacklich nicht das Nonplusultra. Aha, schmeckt dir nicht so. Schade. Die Desserts können begehrte Punkte bringen. Aber auch Kritikpunkte. Küchenchef Arjan ist auf jeden Fall für den Nahkampf gerüstet. Wer hat das zu machen? Wir überlegen uns das jetzt. Na schaut, er holt sich Feedback mit Säbel. Ich fang mal an. Ich war ja bei dir in der Küche. Da haben wir gemeinsam den Griechskuchen zubereitet. Der ist mir einfach ein bisschen zu trocken geworden. Der war ein bisschen zu lange drin. War jetzt nicht mein Geschmack, muss ich leider sagen. Da ist jetzt irgendwie keine Komponente noch reingekommen. Das ist ein flaumiger, fluffiger Wert. Nichts, wo was aufgehen kann. Kein geschlagenes Eiweiß oder irgendwas. Dass das natürlich, wenn es gebacken ist, eher sehr kompakt ist, leuchtet mir schon ein. Mit einer schönen Soße dazu oder mit einem Kugel Vanilleeis wäre das vielleicht besser gewesen. Okay. Sorry. Ich liebe Baklava. Das war frisch gemacht. Das war richtig, richtig lecker. Das Einzige, was mich gehindert, weiter zu essen, wie man hier sieht, war das Salz, was ich drin gefunden habe. Salz? Ja, hier. Hab ich draufgekaut und dann ... Das ist kein Salz. Nein, das war bei dir Salz damals. Und zwar ein Salzkorn. Was ist das? Was ist das? Ich weiß es nicht. Das wird es wohl sein. Könnte ein Plastikteilchen sein. Das ist ein Grubsalz. Er kriegt es jetzt noch mal. Aber das sind tatsächlich Schalen. Das sind Nussschalen. Ah, Nussschalen. Das hat ziemlich laut gekrackt, als ich darauf gebissen habe. Mir macht das nichts aus, deswegen habe ich auch alles weiter gegessen. Da müsst ihr vielleicht schauen, dass ihr da bei den Nüssen ein bisschen genauer schaut. Es gibt Leute, die haben dann keinen Appetit mehr und essen dann nicht mehr weiter. Das ist ein Zeichen, dass sie wenigstens die Nüsse selber knacken. Das ist doch toll. Aber es ist natürlich doof. Wenn man falsch beißt, kann man schnell den Schneidezahn ausbeißen. Wie schneidet das Palmüra denn preislich ab? 40 Euro Getränke und dann oben so ungefähr 130 Euro Speisen. Pro Kopf waren es irgendwie 30 Euro Essen für Essen. Für den Dreigang, für die Menge, für die Qualität. Wie bei allen anderen Restaurants, wo wir in der letzten Woche waren, war das Preisleistungsergebnis echt okay. Der Maik Süßer wird jetzt im Endeffekt noch darüber entscheiden, wer als Sieger hier rausgeht. Aber ich würde sagen, wir trinken jetzt erstmal auf uns und auf die schöne Zeit. Auf jeden Fall. Wir haben jetzt eigentlich eine nette Runde gehabt, keine Frage. Mein Mittwochdeutscher hat mal kurz gedacht, der eine oder andere bricht jetzt aus, ohne einen Namen zu nennen. Aber es ist wirklich spannend, wie hier die Punkteverteilung jetzt ausschaut. Die Woche für mich war richtig, richtig hammergeil. Hammergeil wären jetzt 10 Punkte von jedem. Die Mitstreiter beurteilen Ambiente, Service, das Essen und den Preis. Wie bewertest du das arabische Dastro-Team, Simon? Also der Arscher und sein Palmierer bekommen heute von mir sagenhafte neun Punkte. Sechs Punkte. Neun Punkte. Sieben Punkte. Macht 31 Punkte für das Palmierer. Jetzt entscheiden die Punkte von Maik Süßer, wer gewinnt. Simons Burger, Rauls Italiener, Andrias Mexicana, Corinnas Green Lion oder Arjans Orientlokal. Beim Burger geht es los. So, lieber Simon und lieber Marco, die Kommune hat mir gut gefallen, wirklich. Ganz toll finde ich, dass ihr angebt, wo alles herkommt, also wirklich klasse. Messer, bitte wechseln und die Größe ändern. Also, ich habe ein tolles Sandwich gehabt und gebe euch acht Punkte. Das Il Rossini führt noch immer mit 34 Punkten. Wie viele gibt's, Maik? So, lieber Raul, das Il Rossini, du und dein Team, Francesco, hat mir sehr gut gefallen und es ist wirklich ein Stück Mama, ein Stück Heimat, ein Stück Italien nach Deutschland gekommen. Also danke dafür. Das Gericht war klasse, ein bisschen aufpassen beim Garpunkt. Also, um das letzte I-Tüpfelchen noch zu bekommen, noch dran arbeiten, aber neun Punkte. Alter, das ist wirklich richtig gut. Kann Andrias heute im Pueblos eine Sieger-Fiesta feiern? So, ab ins Pueblo, zu dir, lieber Andi und Bastian. Ich habe den Burger nicht verstanden, das sage ich jetzt ganz ehrlich. Es war lecker, es war fein, ich bräuchte dazu einen halben Liter Bier. Ansonsten finde ich dich als Gastgeber, lieber Andi, wirklich spitze. Das Wrap bekommt gute sieben Punkte von mir und bitte trotzdem weiter dranbleiben. Konnte Corinnas grüner Löwe dem Promikoch mit Fitnessfood die Zähne zeigen? So, jetzt geht's zu euch Mädels. Green Lion heißt euer Restaurant. Der Kartoffelsalat hat für mich ein bisschen nach hinten geblieben, das Fleisch war toll. Das Crunchige von dem Quinoa auch. Aber auch die Optik, es muss einfach richtig pfeifen, sobald das an den Tisch kommt. Das ist meine Meinung. Und dann der Geschmack muss einen umbumsen, okay? Dranbleiben, ihr seid wichtig für die Welt. Also, sieben Punkte. Bauchtanz oder Bauchlandung? Wie hat dem Spitzenkoch das Paniera gefallen? Lieber Arjan und lieber Ivan, jetzt komme ich zu euch beiden. Ivan, toller Gastgeber, aber dein Bruder, den haben wir mehr kennengelernt in der Woche. Du hast ja Ecken und Kanten, mein lieber Meckerfuzzi. Okay, aber bei mir war gut, von mir die Punktzahl. Acht, okay? Und draußen mehr Werbung anbringen, dass die Leute euren Laden stürmen. Schmeißen wir die Rechenmaschine an? Wer hat gewonnen? Es ist mit 43 Punkten das Il Rossini in Nürnberg. Fantastico!