Advantages Great food and prices
Disadvantages I'm struggling to think of anything here!
INTRODUCTIONThe posh Breda suburb of Ginneken has many fancy and not so fancy restaurants that I really should have explored in the 5 or so months I've spent in Breda over the last year. Unfortunately I only came to know of its existence near the end of my previous trip last summer. Now winter is not a time you want to go for a 30 minute traipse to eat while dodging the kamikaze bicycles. I therefore wait to get a lift off my mate, and so I've been exploring a bit more.
THE RESTAURANTOncle Jean (I'm taking a stab in the dark here and guessing this means Uncle Jean) is a restaurant on the main road through Ginneken. In common with many of the restaurants and bars in the area, it has a old style, turn of the century, feel to it. The walls have a fading wallpaper effect with old advertisements for things like Martini on, and some mirrors. Old bottles and atrifacts line the shelves. A mainly wooden fited out décor is joined by a lot of small wooden tables
The bar in in the middle, just behind the entrance, and it looks like something from 1920s gangster films; square, surrounded by high bar stools, a shelf for glasses above it. It strikes me that had they not killed all the bars back home which shiny chrome fittings, we could still have nice places like this at home that would cater for all ages. Sadly (feel free to disagree with me), the market in UK town centres seems to cater almost exclusively for young, heavy spending and drinking clientele. Well at least in the South, anyway.This really seems like a family place; one group with kids was near us and were happily chatting to the waitress for a while, which their kids ordered sandwiches I expect (early bread indoctrination).
THE FOODI've been here on 2 occasions and been equally impressed both times by their ability to make ostensibly simple dishes in an understated and yet very appetising manner.
On both occasions, my friend had the "XXL burger". The burger was huge! Served in a white bap, it was surrounded by bits of lettuce and topped with mayo, tomatoes and mild cheese. I am assured it was very tasty and filling. The meat was lean, succulent and well cooked. The burger was apparently even better the second time around.The first time I went, my salmon sandwich was in the form of a dark granary seeded roll, the smoked salmon wedged inside it. Along with the salmon was capers, some herbed cream cheese and watercress.
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