La Taperia Ole Ole - Heidelberg

Those who have a hurry should read five paragraphs later from “Wednesday”) Sometimes jazz concerts have direct consequences – so after the visit of the Heidelberger Schlosskonzert shortly after 23 o'clock we were out of the Schlossberg underground garage on the way home, when I, the driver, nor the thirst tortured, and I asked Cheffe if we still go where to drink. Unfortunately, there is no more so wide offer around the time – some restaurants are already too, others on our way home are rather pubs, what we do not want today, there is nothing at home and even with us in the place almost everything will be folded up. Just before the roundabout in Rohrbacher Straße, I still remember the Ole Ole in the Römerstraße, that is right on the next corner. We decide spontaneously to look over there – more than we can't be. In fact – it is open until 24:00) – we ask if we still get a drink –claro. A wine for my wife and when I ask the service for something alcohol-free, it answers with a clear Spanish accent: “Greatly bad – you are in a Spanish restaurant!” and laughs. perfect – of course I get something to drink – “mas grande” I want – an orange juice choir – and then the young lady gives me a perhaps 0.4 glass “pequeño” small I say one of my few chunks from ancient times after the Abi with almost five weeks España) and there is a loose dialogue in German) as we were questioning “Lina” – the Chefkellner had just been in February “Un otro mas” – the thirst still demands an orange juice choir. We talk about typical Spanish food and learn that rabbits are a typical Andalusian dish. With this, one can hunt me – it follows a loose conversation whether they would now offer chicken livers in Jerez – no, that is not, but they gradually make “news” – and what is not all. Follow the whole: we reserve for the 9.8. 17:30 right at the restaurant opening time, Wednesday and Paella Day exactly this table – with Paella for my wife and I order “omakase” – Lina is supposed to surprise me with tapas – what comes on the table is eaten. Wednesday 9.8. 17:30 – perfect! Directly in front of the restaurant, a parking space is free – exited, the two steps to the restaurant and already welcomes Lina kindly with Hello isHola – and as promised, the table and since it was very hot on 2.8.) also prepares a fan – which we do not need today. Our Before ordering Paella and Tapas “omakase” remains, as we said, as wine we choose a 2016 Verdejo from the cool wine cabinet – ORO de Castilla from the Rueda region with cork closure. A wine that tastes half-dry for me as a precoster) is a little sweeter than our standard wines – yet slightly effective – the bottle has fallen to reasonable 23€ 13% Alk, 2,3g residual sugar, 5.2g acidity in the internet trade VK between 7.35€ 8.95€ with screw cap), a bottle of mineral water Teinacher) 0.75l 4.75€, the Paella Mixta will come to 18,00 Euro and for me the choice of the We are looking forward to a nice, pleasant evening, even if there is already much more operation in the early evening than last week – Lina has all the hands to do with her troop to serve in the restaurant and on the outdoor areas in front of the restaurant. Nevertheless, she finds time for us. After the drinks, Lina as Amuse Gueule brings us a basket with self-baked, spicy bread – a large amount of small, thick hand-cut half slices of birote with beautiful crisp fresh crust together with a bowl of Aioli cream, which tastes deliciously juicy, without leaving the slightly unpleasant Knobi and without an all-sweaking Knoffel taste in the palate Even if the restaurant has just opened, it only takes a very pleasant waiting period until my wife gets the well filled one serving pan with the Paella Mixta rice with meat and seafood) served with the question whether to be presented. This is cheerful, because the pan is very hot. Three gambas and a few open mussels on the yellow rice with red peppers/tomatoes and green sprinkles look very good. Unfortunately, I didn't take a picture of it that was presented immediately – but see the last recit from me here) and I forgot about watching everything else including the contents of my critic case). In short, Lina brings two tapas for me. Croquettas with cod says her – and chorizo in cider honey sauce in a ceramic pot. The Three Croquettas Bacalao would certainly be called “Brandade” in other restaurants, are completely homemade, as Lina assures on demand and very pleasantly creamy mild, with light fish taste and cod pieces that you can see, delicate and all crispy frit with delicate, crunchy light panko? Cover. On the croquettes are small tupfers of the Aioli cream, among them small cut iceberg salad. The entry into the Tapas surprises is very good taste and also the 3.75€ for the 3 croquets cheap) but we say “small”. Croquettas The chorizo cut into small pieces is significantly less sharp than expected by me. Unfortunately, the underlying thin potato slices, fried crispy in themselves, are somewhat drowned by the fat of the sausage in the cider honey sauce. because only the honey can still seem slightly aromatizing – in itself a good combination – possibly slightly heated to high? For this tapa, 5€ will be charged. Chorizo m Cider/Honigsosse Next, small floured, fried Calamares tube rings and small arms come to the table. Based on the small parts, the frying time has been too long, a pity. The tapas portion is large, some aioli and minimal salad deco on the narrow long bowl, but the course unfortunately went a little while in the preparation, for which 6.25€ was charged. and photographed by me so badly that I don't introduce it here) Lina asks if I want to go on – claro – is not a coward. What I thought of lamb? Very good! She can offer me lambskin or lambskin as tapa today. I decide for the spear. After some waiting time, it is served stylishly on a thin slate plate along with thin chips similar brat )potato slices. Four pieces of lamb –worms say cut from the fillet, add onion, peppers, eggplants as separators, are strongly fried and for my taste minimally too long, because inside a tender red already softens a flat old pink). But tastefully well marinated lamb. The Brocheta de cordera proposes with 5,50€ to book, a very fair price, recommended. Brocheta Precisely, for my state “satt” would be the right term – but as a GG one goes beyond its borders. I ask my wife, according to her wishes for dessert, who answers them very briefly with a Lucky before the restaurant) so I stay alone with my decision. What can you still miss after a good meal? Sure – Muerte por Chaocolate – Death by Chocolate – this will be the dessert at 5,75€ that I am looking for. Before this dessert comes, Lina brings a ceramic dish as an intermediate “to the house” from which she had already thoroughly warmed up in the foretaste. A cold soup from her hometown –Cordoba I have now read at home at Aunt Goo, which is as similar to Gazpacho and I have not known so far: Salmorejo. It is a creamy cold specialty. Like us on demand Lina explains from tomatoes, paprika, barely cucumber, garlic, bread, olive oil, vinegar and salt – I would even have suspected sour cream. The taste is interesting – I would rather have tried the Salmorejo as an appetizer to enjoy the fine tomato cream flavors of the cream even more. Salmorejo It takes a little after this passage, then the death is brought to me – on an elongate plate a long broad strip of dark, almost black chocolate is spread, a bright but not white chocolate/copper canvas crosses these in thin lines, and in the middle thrones a large chocolate cake block covered by creamy soft semi-liquid chocolate with nougat-colored beige brown cream filling Muerte por chocolate The cake plates are solid, dark chocolate vinegar, the filling is like a thick-grained mixture of mousse au chocolate and Nutella. Even my wife now tries from it – the Paella portion made her much effort) – our conclusion – should you have tried once, but then you don't need it anymore – for 5.75€ care! give a very inexpensive sweet death. Status: pappvollsatt – satisfied. Let's ask Lina if we want something else, I think I'm secret, now I'd like something to eat. We order two Espressi à 1.80, very cheap and with very good Crema – which really lasts the spread sugar for a long time. There is a small packaged cookie. The best espresso for a long time. I order the bill for this beautiful evening – “It served Chefkellner” stands at the bottom of the Bon below the total of 75,60€. Conclusion – a beautiful moment in Spain in Heidelberg, not quite perfect, but very hospitable – the entire staff of all young Spaniards – and Lina, the young service manager has the restaurant and the guests with their two young beautiful colleagues at the Zapfhahn and for serving very well – stays with the guests, laughs and spreads Spanish joy of life – it is just before 21:00 as we leave – over three hours of Spain everyday life. Precaución, Lina, volveremos! ¡Por supuesto! Careful Lina, of course we will be happy to come back)

Those who have a hurry should read five paragraphs later from “Wednesday”) Sometimes jazz concerts have direct consequences – so after the visit of the Heidelberger Schlosskonzert shortly after 23 o'clock we were out of the Schlossberg underground garage on the way home, when I, the driver, nor the thirst tortured, and I asked Cheffe if we still go where to drink. Unfortunately, there is no more so wide offer around the time – some restaurants are already too, others on our way home are rather pubs, what we do not want today, there is nothing at home and even with us in the place almost everything will be folded up. Just before the roundabout in Rohrbacher Straße, I still remember the Ole Ole in the Römerstraße, that is right on the next corner. We decide spontaneously to look over there – more than we can't be. In fact – it is open until 24:00) – we ask if we still get a drink –claro. A wine for my wife and when I ask the service for something alcohol-free, it answers with a clear Spanish accent: “Greatly bad – you are in a Spanish restaurant!” and laughs. perfect – of course I get something to drink – “mas grande” I want – an orange juice choir – and then the young lady gives me a perhaps 0.4 glass “pequeño” small I say one of my few chunks from ancient times after the Abi with almost five weeks España) and there is a loose dialogue in German) as we were questioning “Lina” – the Chefkellner had just been in February “Un otro mas” – the thirst still demands an orange juice choir. We talk about typical Spanish food and learn that rabbits are a typical Andalusian dish. With this, one can hunt me – it follows a loose conversation whether they would now offer chicken livers in Jerez – no, that is not, but they gradually make “news” – and what is not all. Follow the whole: we reserve for the 9.8. 17:30 right at the restaurant opening time, Wednesday and Paella Day exactly this table – with Paella for my wife and I order “omakase” – Lina is supposed to surprise me with tapas – what comes on the table is eaten. Wednesday 9.8. 17:30 – perfect! Directly in front of the restaurant, a parking space is free – exited, the two steps to the restaurant and already welcomes Lina kindly with Hello isHola – and as promised, the table and since it was very hot on 2.8.) also prepares a fan – which we do not need today. Our Before ordering Paella and Tapas “omakase” remains, as we said, as wine we choose a 2016 Verdejo from the cool wine cabinet – ORO de Castilla from the Rueda region with cork closure. A wine that tastes half-dry for me as a precoster) is a little sweeter than our standard wines – yet slightly effective – the bottle has fallen to reasonable 23€ 13% Alk, 2,3g residual sugar, 5.2g acidity in the internet trade VK between 7.35€ 8.95€ with screw cap), a bottle of mineral water Teinacher) 0.75l 4.75€, the Paella Mixta will come to 18,00 Euro and for me the choice of the We are looking forward to a nice, pleasant evening, even if there is already much more operation in the early evening than last week – Lina has all the hands to do with her troop to serve in the restaurant and on the outdoor areas in front of the restaurant. Nevertheless, she finds time for us. After the drinks, Lina as Amuse Gueule brings us a basket with self-baked, spicy bread – a large amount of small, thick hand-cut half slices of birote with beautiful crisp fresh crust together with a bowl of Aioli cream, which tastes deliciously juicy, without leaving the slightly unpleasant Knobi and without an all-sweaking Knoffel taste in the palate Even if the restaurant has just opened, it only takes a very pleasant waiting period until my wife gets the well filled one serving pan with the Paella Mixta rice with meat and seafood) served with the question whether to be presented. This is cheerful, because the pan is very hot. Three gambas and a few open mussels on the yellow rice with red peppers/tomatoes and green sprinkles look very good. Unfortunately, I didn't take a picture of it that was presented immediately – but see the last recit from me here) and I forgot about watching everything else including the contents of my critic case). In short, Lina brings two tapas for me. Croquettas with cod says her – and chorizo in cider honey sauce in a ceramic pot. The Three Croquettas Bacalao would certainly be called “Brandade” in other restaurants, are completely homemade, as Lina assures on demand and very pleasantly creamy mild, with light fish taste and cod pieces that you can see, delicate and all crispy frit with delicate, crunchy light panko? Cover. On the croquettes are small tupfers of the Aioli cream, among them small cut iceberg salad. The entry into the Tapas surprises is very good taste and also the 3.75€ for the 3 croquets cheap) but we say “small”. Croquettas The chorizo cut into small pieces is significantly less sharp than expected by me. Unfortunately, the underlying thin potato slices, fried crispy in themselves, are somewhat drowned by the fat of the sausage in the cider honey sauce. because only the honey can still seem slightly aromatizing – in itself a good combination – possibly slightly heated to high? For this tapa, 5€ will be charged. Chorizo m Cider/Honigsosse Next, small floured, fried Calamares tube rings and small arms come to the table. Based on the small parts, the frying time has been too long, a pity. The tapas portion is large, some aioli and minimal salad deco on the narrow long bowl, but the course unfortunately went a little while in the preparation, for which 6.25€ was charged. and photographed by me so badly that I don't introduce it here) Lina asks if I want to go on – claro – is not a coward. What I thought of lamb? Very good! She can offer me lambskin or lambskin as tapa today. I decide for the spear. After some waiting time, it is served stylishly on a thin slate plate along with thin chips similar brat )potato slices. Four pieces of lamb –worms say cut from the fillet, add onion, peppers, eggplants as separators, are strongly fried and for my taste minimally too long, because inside a tender red already softens a flat old pink). But tastefully well marinated lamb. The Brocheta de cordera proposes with 5,50€ to book, a very fair price, recommended. Brocheta Precisely, for my state “satt” would be the right term – but as a GG one goes beyond its borders. I ask my wife, according to her wishes for dessert, who answers them very briefly with a Lucky before the restaurant) so I stay alone with my decision. What can you still miss after a good meal? Sure – Muerte por Chaocolate – Death by Chocolate – this will be the dessert at 5,75€ that I am looking for. Before this dessert comes, Lina brings a ceramic dish as an intermediate “to the house” from which she had already thoroughly warmed up in the foretaste. A cold soup from her hometown –Cordoba I have now read at home at Aunt Goo, which is as similar to Gazpacho and I have not known so far: Salmorejo. It is a creamy cold specialty. Like us on demand Lina explains from tomatoes, paprika, barely cucumber, garlic, bread, olive oil, vinegar and salt – I would even have suspected sour cream. The taste is interesting – I would rather have tried the Salmorejo as an appetizer to enjoy the fine tomato cream flavors of the cream even more. Salmorejo It takes a little after this passage, then the death is brought to me – on an elongate plate a long broad strip of dark, almost black chocolate is spread, a bright but not white chocolate/copper canvas crosses these in thin lines, and in the middle thrones a large chocolate cake block covered by creamy soft semi-liquid chocolate with nougat-colored beige brown cream filling Muerte por chocolate The cake plates are solid, dark chocolate vinegar, the filling is like a thick-grained mixture of mousse au chocolate and Nutella. Even my wife now tries from it – the Paella portion made her much effort) – our conclusion – should you have tried once, but then you don't need it anymore – for 5.75€ care! give a very inexpensive sweet death. Status: pappvollsatt – satisfied. Let's ask Lina if we want something else, I think I'm secret, now I'd like something to eat. We order two Espressi à 1.80, very cheap and with very good Crema – which really lasts the spread sugar for a long time. There is a small packaged cookie. The best espresso for a long time. I order the bill for this beautiful evening – “It served Chefkellner” stands at the bottom of the Bon below the total of 75,60€. Conclusion – a beautiful moment in Spain in Heidelberg, not quite perfect, but very hospitable – the entire staff of all young Spaniards – and Lina, the young service manager has the restaurant and the guests with their two young beautiful colleagues at the Zapfhahn and for serving very well – stays with the guests, laughs and spreads Spanish joy of life – it is just before 21:00 as we leave – over three hours of Spain everyday life. Precaución, Lina, volveremos! ¡Por supuesto! Careful Lina, of course we will be happy to come back)

Authentic food, clean, fast friendly service and reasonable price-satisfied again!

A beautiful Spanish (andalusiches) restaurant in the Weststadt. The Paella was just delicious and the staff super nice! On Sunday I will be absolutely the Churros con chocolate schlemmen :P

Very tasty tapas, great service, we like to come back!