Alemania

Fráncfort del Meno

A patty of ground beef cooked on a flat griddle or over a grill, served in a soft round bun with some combination of onion, pickle, lettuce, tomato, cheese and sauce: the burger has been built that way for over a century, and most of what goes wrong with it still happens at the griddle. It is an American dish with a German-sounding name: the Hamburg steak, a seasoned patty of chopped beef, was on menus in New York by the 1870s, and the bun arrived somewhere in the Midwest around the turn of the twentieth century. Several towns and fairs claim the first one and none can prove it. What is not in dispute is that White Castle in Wichita standardised the small griddled patty in 1921 and that the drive-in chains of the 1940s and 1950s made it the most widely eaten sandwich on earth. On BiteCritic the burger is rated as a dish, so a smashed diner patty and a thick pub burger are judged by the same questions: meat, cook, bun, balance.

The meat decides most of it. Chuck at roughly twenty percent fat, coarsely ground and handled as little as possible, gives a loose patty that stays juicy; lean mince packed hard turns into a dry puck. Seasoning is salt and pepper on the outside just before cooking, because salt worked through the mince tightens it like sausage. The two methods produce different burgers. On a hot flat-top the patty is smashed thin for the first thirty seconds so the whole face browns into a crust, cooked two to three minutes a side and flipped once; over a grill a thicker patty is left alone until it releases, then flipped once and taken off between 55 and 60°C at the centre for medium. Cheese goes on for the last minute under a lid or a splash of water so it melts. The bun is toasted cut-side down in the fat.

Pick the burger up before you judge it: it should hold together and not slide apart, and the bun should be soft enough to compress but not collapse. The crust on the patty is the first thing to look for; a grey, steamed surface means a cold or crowded pan. Inside, pink is right for a thick patty and irrelevant for a smashed one, which is cooked through by design. The bun should be warm and toasted, never cold or stale, and the ratio matters more than the size: a tall tower that needs a skewer is a presentation choice, not a better burger. Mark down dry meat, a patty that tastes mainly of seasoning mix, cold cheese sitting unmelted on top, soggy bread from untoasted buns or too much sauce, and lettuce doing the structural work. Fries are a side, not part of the score.

Burger

Germany

Burgerbude

İçecek patates burger 9 euro. Yedim ertesi gün rahatsızlık çekmedim. Polisler bile burdan yedi küçük salaş bi dükkan sirkulasyon oluyor tadı da ortalamaydı doyduk

The Frittata is an Italian egg-based dish that is often compared to an omelet or a crustless quiche, yet it possesses a distinct identity and culinary technique that sets it apart. The word 'frittata' derives from the Italian verb 'friggere', meaning 'to fry', hinting at its preparation method. Unlike an omelet, where the eggs are cooked quickly and folded over a filling, a frittata incorporates the ingredients directly into the beaten egg mixture before cooking begins. This results in a thick, hearty, and custardy dish that is sliced into wedges like a cake.

Traditionally, the frittata was a humble dish, a clever way to use up leftovers such as pasta, vegetables, or meats from the previous day's meals. Today, it has evolved into a versatile canvas for culinary creativity. Common additions include sautéed onions, spinach, zucchini, mushrooms, potatoes, and various cheeses like Parmesan, cheddar, or feta. The key to a perfect frittata lies in the cooking process: it starts on the stovetop in a skillet (preferably cast iron or non-stick) over low heat to set the bottom, and is often finished under a broiler (grill) or inverted onto a plate to cook the top, ensuring it is cooked through without burning the bottom.

Frittatas are incredibly versatile in terms of serving. They can be enjoyed hot, warm, or at room temperature, making them ideal for picnics, packed lunches, or varying meal times. In Italy, cubes of frittata are sometimes served as part of an antipasto platter.

Nutritionally, it serves as a protein-packed meal that can be adapted to be low-carb or vegetarian. The texture should be creamy and soft, never rubbery. Whether served as a quick weeknight dinner, a brunch centerpiece, or a savory snack, the frittata embodies the Italian spirit of simplicity, resourcefulness, and deliciousness.

Frittata

Der Bäcker Eifler

Dümdüz omlet ama adamların yumurtası marulu bile lezzetli kardesim. Üstüne karabiber tuz da döktü sağolsun, tepsiyi ekmeksiz verdi bread??? Diyorum Can I get bread diyorum almanca bişeyler diyo. Tamam abi dedim tüm bozuk paramı çıkarttım kaç liraysa al yaptım 20 30 cent falan aldı 1 euro 2 euroyu almadı beni dolandırmadı. Pazar günü tek açık olan kahvaltı dükkanı olabilir. Şehrin merkezinde bi yerde ama çok acıkmıştım omleti yiyince gayet memnun kaldım

Puesto	Sitio	Plato estrella	Reseñas	Nota
1	Burgerbude Schäfergasse 18, 60313 Frankfurt am Main, Germany Plato estrella: Hamburguesa	Hamburguesa	1	7.131 reseña
2	Der Bäcker Eifler Große Eschenheimer Str. 5, 60313 Frankfurt am Main, Germany Plato estrella: Frittata	Frittata	1	71 reseña

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Hamburguesa

Frittata

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