La Fonda Steak Restaurant - Ulm

The restaurant was recommended to me, and then I have moved a business dinner there, before off you have to say that the price is quite high but you get really an excellent ware for your money! means the steaks are mega! super soft the knife goes like through warm butter we have without this very and without alcohol 75 €, that is for the quality really in order. the ambiente is also very pleasant we were allowed to sit on top of the podest alone and there it was a bit quieter than down where many people sat. waiters and restaurant manager very accommodating and very pleasant the ambiente. I would like to come back and recommend it

It wasn't exactly much going on in the city and also in the restaurant did not run too much. I was kindly greeted and served. the flesh was great and almost as I wished. who likes inlaid tweezers and chili, must order this supplement. also the Baked-Potato was very good and especially with a lot of Sauercream!

Good steaks, nice service, expensive prices. steaks are on point, supplements very tasty, personal always attentive!

Thanks to eating, I give four out of five points. the environment is in order, the service so. we are a big company and the staff (the kitchen)? is not really able to cook and serve the tempo they might expect. we're waiting for dinner for a long time, over an hour. but the meat is perfect, the accessories too. If they want a really good piece of meat, they should go here!

Feedback should always be given before location, but this evening was not worth it. I would like to presuppose that the small number of points was caused mainly by this terrifying underground service, which has reduced the overall experience of the evening to a minimum. however, since service should connotate with the food, the disappointment is not to hide. we had no impression at any time that hiuer feedback had any sense at the service.Ulm, Sunday night, about 20 o'clock. I wanted to invite my wife to eat nicely, we had lust on meat, so the choice fell on “La Fonda”, the menu let hope for an experience. in front of location, 1 table with 6 doctors, a family 4 people, 2 single tables with couples and we too two. personal, a man at the grill, 2 service personnel.Preparatory is that a certain expectation has prevailed, as regards quality and the service associated with it, also with a little more money connected, compared to the directly neighboring competitors. after the order, the diners were asked, but without consulting, recommended etc. the first half hour already disturbed us a little bit at the “La Fonda”, but could not yet capture it directly.The gastraum itself is in a modern “Industry” style, without hanging ceilings, beautiful light mood, background music and in itself a beautiful ambiente. but not round. the tables are impeccably covered, serviettes neat quality, glasses and cutlery perfectly polished. the toilets, had a tumbling odor, inappropriate to the shop.You felt that there was no interest or expertise from the service. chance to get upsale vertan, no word to wein selection in correspondence with the feeds and/or vs. . on the demand we big the supplements his was assured that another of size and quantity will not be a problem. Here it should be noted that I cannot stand to throw away food or to leave half of the plate. so we ordered to the starter carpaccio, to the main course etrecote and hüftsteaks. as supplements next to the extra requested puree also 6 schalottes with mint and chillies, fries of sweet potatoes, and spinat with sesame. in a daily card, a daily recommendation would have been to be pronounced here, even in such a delicate selection, the meat in contrast to a “chain” rather belongs to the products that need to be declared with a lot of chance on WOW effects and repetitioners. as amouse bouche brot was rich, with a fine pepper mixture, a kind of aromatized butte, salt and oil. everything is fine.The carpaccio was cut to an unusual type of fat, the rucola then flavored with truffle oil. the meat had a very great taste and despite the somewhat rough cuts, it was very delicate, the dish itself very harmonious, a real narrow. brot and butter were dreamed after the appetizer. when they were cleared, they already noticed the lack of knowledge after my teller was placed directly over my weinglas on the teller of my wife to take everything from there. it was a robotic experience and enough time relaxed to clean each from the left. it should also be noted that during eating we were not asked whether everything was in order, this veneration came only to the table next to us. as I said, the load would have been full, you would have had understanding, but if the service of the müll is carried by the load from the kitchen, it seems with the focus, and that should be here with the guests lying the main courses were served, the waiting time was absolutely in order. the flesh had a great fragrance, the crust was wonderful, the garpunkt immaculate. the teller was also warmed up, any snorkel was dispensed with, 100% great meat in the center. When the supplements were served, we regret having ordered even more pure, it was easy too much. someone with consulting quality would have advised to wait and if necessary to postorder something should be missing. even more supplements are cold faster, which is exactly what fries everyone azubi knows. the P/L ratio of the supplements was without flaw, only note that the spinat would have better tolerated a hauch sesamelessly, since nothing to taste of the fine peculiar taste of the spinat was due to the dominance of sesame. At cleansing mentioned my wife, our lying with the puree, which was replied in the sense of “....shade,...you know the next... without words!After/with the clearing we ordered directly 2 espressi, also here no demand for dessert. chance again. interesting was that the annoyed, the service on dessert addressed at about 22:00 hrs informed that the kitchen was close. from a certain level with non-filled restaurant and 2 people in the service, if you were to ask for any food requests at least for the guests, then the cuisine would have been communicated without any problems to positiw. the man out of the kitchen, but then revised on the table the statement, free ride for the desserts at the doctor's table.The espressi were served, however in cold tassen. the coffee itself was in order, but also no quality that would create a wow to finish. in a restaurant with a high quality claim, quality such as drilling by dinzler and/or hausbrandt should be a minimum. or at least hot cups.I asked about the bill and immediately various articles were cleared from the table so that only wine and water glasses were standing. you could have left it for 5 minutes, we wanted to go by ourselves. the waiter took the envelope, I say thank you. the change, though only 5 euro, were not brought to the table anymore. Even with a misunderstood thanks, the courtesy is to go safely and at least possible change money to the table. And with this conclusion the funny feeling came from the beginning.There is no bridge from service to kitchen, charm, heart, identification to the product, from consulting and recommended competence not to mention. basic knowledge or at least a warning what can make the difference from a beize to a raised local if the emotional level of a gaste is not reached is simply a pity.Of the kitchen, the staff seems to be staffing, however with no more elan than in any x-popular restaurant. high prices in order, but this includes a WOW experience, quality that immediately goes into the brain, and above all good advice and cordiality that encourages to come back and feed quality and service together, form the experience of experiencing a beautiful time, getting pampered. the price should give it.Trotz of great eating, it will probably remain a one-shot, as there are enough alternatives in the ulmer center for a beautiful piece of meat. probably not in this selection and the Beefer/Steak ofen, but probably significantly warmer and more professional. this unique and unambiguously subjectiv!)(replayed experience “La Fonda” personally a parade example for gastronomy, which, despite such a great product from the kitchen, at the end only reflects a mediocre performance, which would probably not have deserved. maybe in a couple of months still try.