Cosy atmosphere where you will feel at ease.

Our small restaurant in the basement has 34 seats. We have a limited number of tables,
creating a laid-back, intimate atmosphere, which is always appreciated by our guests.

We therefore recommend that you make a reservation in advance.

 
 
 

Always open for you

It is our pleasure to open exclusively on your behalf for business lunches
or on our day off for private festivities by special arrangement.
You can even allow us to spoil you exclusively in your own home.

 

Restaurant

 

Terrace
 

 
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Das Kleine Lokal
Besselstraße 40
28203 Bremen
Fon: (0421)7949084
service@das-kleine-lokal.de


tuesday to saturday
opening 19.00 o'clock
cuisine: 19.00 to 23.00 0'clock
noontime is arrangeable

 
 

Our menu

Below you will find your menus with three ups to seven gears.

For guests wishing to order á la carte,
we have written the prices among the individual dishes.

We kindly ask the guests to agree on two menu options from five people.
À la carte orders are no longer possible with the number of persons.
For groups of ten or more persons, we prepare individual menu suggestions for you.

We also cook for you a vegetarian menu. 
Please contact us.

If the menus are changed, an extra charge may be charged.
 

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— Menu 1 —

Matjestartar and pickled char
with quail egg and buttermilk jelly
16.50

Scallop
 in curry sauce, coconut and fried chicory
16.00

Flan feta cheese
with herbs, olive tapenade and pickled vegetables
16.00

Suckling pig and the best of the knuckle
with chanterelles, romanisch and mashed potatoes
35.00

Apricot
and Jivara Lactée Schokolade
12.50

 

three course menu 57.00 €
Matjes/Suckling pig/Apricot

four course menu 70.00 €
Matjes/Scallop/Sucking pig/Apricot

five course menu 83.00 €
Matjes/Scallop/Feta/Suckling pig/Apricot

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— Menu 2 —

Monkfish
with green asparagus, grapefruit and pickled ginger
18.00

Gurnard
on octopus pearl barley and passe pierre
16.50

Quail breast and goose liver tortellini
with sweet cherries and chickpeas
18.50

Flank steak
with porcini mushrooms, beach asters and corn purée
20.00

Veal rump matured on the bone for five weeks
 and pastries in bread dough with apricot, celery and pecan nut
36.00

Cheese selection
13.50

Elderflower
 with salt caramel and strawberry
12.50

 

three course menu 57.00 €
Gurnard/Veal/Elderflower

four course menu 70.00 €
Monkfish/Gurnard/Veal/Elderflower

five course menu 83.00 €
Monkfish/Gurnard/Flank steak/Veal/Elderflower

six course menu 98.00 €
Monkfish/Gurnard/Quail breast/Flank steak/Veal/Elderflower

seven course menu 108.00 €
Monkfish/Gurnard/Quail breast/Flank steak/Veal/Cheese/Elderflower
 

 

A Culinary Experience

The „Das Kleine Lokal“ can not easily be classified in any restaurant category.
“Advanced cooking”, “Nouvelle Cuisine”… - such definitions do not reach the heart of what we do.
Our kitchen team loves to experiment and is constantly searching for new culinary challenges.
Our kitchen works only with fresh products and our guests fall under the spell of gourmet cuisine with seasonal products from the region.

 

 
 
 
 
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Stefan Ladenberger
Kitchen chef & owner

Nina Ladenberger
Service management

 
 

A Culinary Experience

It is almost a luxury in our fast moving society, to enjoy culinary excellence.

One who permits himself to enjoy a truly extraordinary menu and a good bottle of wine over a long evening with us,
may expect the highest standards of our cuisine.

For such a guest our restaurant will not disappoint, because for me cooking is to create joy for others.

 

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Our Pleasure – Your Satisfaction

Our service staff are often commended for their pleasant personalities,
conversation and especially for their helpful advice regarding the specialities from the kitchen and cellar.

Whether in the kitchen or by way of our service, we pride ourselves in striving to fulfil the desires of our guests.

 

Daniel Wagner
Souschef

 

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Eva Baer
Patisserie

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Oliver Matuszewski
Koch

 
 

Dominik Obst
Service

 

Kayenta Leverenz
Service apprentice

 

 
 

Booking

Helpful things in your reservation.

If you have any food or products not tolerate or reject it for personal reasons,
it would be enormously useful to know in advance for the kitchen
and menu planning this.

 
 
Name *
Name
Phone *
Phone
Date *
Date
Time *
Time