Cube By Mika - Reservar una mesa

I would have liked to return to this small, uncomplicated place in which Chef Mika Drouin offers a whole range of more or less small Japanese snacks and meals with only a little personal support during the week to Izakaya Art. But either my body restaurant vineyard Uhle was enjoyable for various reasons, or I was in town on Sunday or Monday. And to the closing days of the cube. My opinion that it is also possible to make decent sales, if you open as the only upscale restaurant on Monday, the young lady did not contradict the service. But it is important to the boss that the team can regenerate two days a bit. This is a shame for the connoisseur, but probably the right way to get good people into the gastro and keep them there with joy and motivation. keyword good people: The service fee recognized me again after the demaskation and acted as already withholding during my first visit, but very nice and especially competent, which the dishes of the small card were approaching. I was placed at the vault; a blessing for the individual guest, as there is interesting insight into the kitchen and occasionally a friendly word with the staff. I spoiled the lunch menu three courses with a small beef fillet, all made in good quality and handcrafted in the house, which makes the complete price of 19.90 euros affordable and instead chose three small, not yet tried dishes that were all convinced. Only the high timing in which was served, I felt again as a suboptimal. In the evening with full occupancy, I can fully understand this at such a one-man show in the kitchen. But if only three tables are occupied, a more relaxed meal would have been possible. However, a small manco and also merciable, was a little stuffed. Dear Majonäse in the face, as hot cold or storage! Let Krosses get soft! It went classic with a “Cube *Tokyo Style* Soup” for narrow 4.9€. This was a boiled chicken broth with a beautifully tasty fat film, with Yakisoba, the thin buckwheat noodles. Rich inlay from Shitake over vegetables (Pak Choi? to fried egg, which ensures additional tasty binding after mixing. It's not better. Next plate a seemingly simple wok vegetables (5,9€ , which was so hot, fresh, crisp, full of product taste and, above all, refined with herbs and spices, that I tasted the most varied flavors with growing enthusiasm! I also felt very positive about the use of actually seasonal vegetables, roots and mushrooms, because on the day before I was very surprised when I received tomatoes in Uhles Bistro under the same heading. Unfortunately, I was only halfway through when this magnificent piece was served by Katsu Sando, so Schnitzel Sandwich (6.9€ . And yes, it was just as delicious: The toast as crispy as the Panko Panade, which enveloped an incredibly juicy chicken breast fillet. Majonäse and an additional sauce had sharp (gwer? and fruity fresh (yuzu? nuances and the fried onions caused crunch, just like leek green and radish for freshness. A non-alcoholic pils (3,2€ rounded off this very enjoyable lunch. Great concept, greatly implemented always happy and with growing enthusiasm.

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I would have liked to return to this small, uncomplicated place in which Chef Mika Drouin offers a whole range of more or less small Japanese snacks and meals with only a little personal support during the week to Izakaya Art. But either my body restaurant vineyard Uhle was enjoyable for various reasons, or I was in town on Sunday or Monday. And to the closing days of the cube. My opinion that it is also possible to make decent sales, if you open as the only upscale restaurant on Monday, the young lady did not contradict the service. But it is important to the boss that the team can regenerate two days a bit. This is a shame for the connoisseur, but probably the right way to get good people into the gastro and keep them there with joy and motivation. keyword good people: The service fee recognized me again after the demaskation and acted as already withholding during my first visit, but very nice and especially competent, which the dishes of the small card were approaching. I was placed at the vault; a blessing for the individual guest, as there is interesting insight into the kitchen and occasionally a friendly word with the staff. I spoiled the lunch menu three courses with a small beef fillet, all made in good quality and handcrafted in the house, which makes the complete price of 19.90 euros affordable and instead chose three small, not yet tried dishes that were all convinced. Only the high timing in which was served, I felt again as a suboptimal. In the evening with full occupancy, I can fully understand this at such a one-man show in the kitchen. But if only three tables are occupied, a more relaxed meal would have been possible. However, a small manco and also merciable, was a little stuffed. Dear Majonäse in the face, as hot cold or storage! Let Krosses get soft! It went classic with a “Cube *Tokyo Style* Soup” for narrow 4.9€. This was a boiled chicken broth with a beautifully tasty fat film, with Yakisoba, the thin buckwheat noodles. Rich inlay from Shitake over vegetables (Pak Choi? to fried egg, which ensures additional tasty binding after mixing. It's not better. Next plate a seemingly simple wok vegetables (5,9€ , which was so hot, fresh, crisp, full of product taste and, above all, refined with herbs and spices, that I tasted the most varied flavors with growing enthusiasm! I also felt very positive about the use of actually seasonal vegetables, roots and mushrooms, because on the day before I was very surprised when I received tomatoes in Uhles Bistro under the same heading. Unfortunately, I was only halfway through when this magnificent piece was served by Katsu Sando, so Schnitzel Sandwich (6.9€ . And yes, it was just as delicious: The toast as crispy as the Panko Panade, which enveloped an incredibly juicy chicken breast fillet. Majonäse and an additional sauce had sharp (gwer? and fruity fresh (yuzu? nuances and the fried onions caused crunch, just like leek green and radish for freshness. A non-alcoholic pils (3,2€ rounded off this very enjoyable lunch. Great concept, greatly implemented always happy and with growing enthusiasm.

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the province town is difficult in many respects, so also in the rather one-dimensional gastronomy. would not be the cube at the domhof. here is simply good and not undamaged expensive. the chefs (I have not seen in the chefs) can have a lot and also live out. in addition, the service, which are youthful binding, friendly, attentive and competent. what do you think? if it's full, then in the first floor it's pretty loud the rooms are very sensitive to noise. if the music sound is added, it can be unpleasant for older people. however, they are compensated for by comfortable seating furniture and by the successful overall equipment. my recommendation: the good bitburger beer should also be out of the barrel, so it tastes best. note: good wine card and civilian drinks prices! I wish the restaurant on the difficult hard market much luck!

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a very tasty and pleasant visit. all dishes were excellently matched and perfectly prepared. a pleasure, we're coming back. service: dine in meal type: dinner

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great restaurant, super creative and tasty eating, very friendly staff, a real highlight in Schwerin, look forward to the next time.

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