H3

Sou cliente recorrente de H3 mas hoje tive a pior experiência, hambúrguer totalmente fria, pão velho e super salgada e o pior de todo as batatas tinham um sabor como a peixe e uma verdadeira prna.

Sehr freundliche Angestellte. Es wird gefragt: done, medium, well done. Als Beilage gibt es Chips oder Reis. Dazu gibt es sehr leckere selbstgemachte Limonade in verschiedenen Sorten. Immer wieder gerne!

Restaurant placer dans le forum d’Aveiro. Le plat était bon mais rien d’extraordinaire par apport au prix demander.

Desilusão. O espaço apresenta design espectacular. O hambúrguer da fotografia está muito longe do que se observa na realidade. O sabor do hambúrguer é bom, diferente dum hambúrguer do outro espaço fast-food qualquer. As batatas fritas, como se vê na fotografia, nada de especial. Limonada demasiado ácida. Durante a finalização do pedido observei que quem me estava a atender comunicou com um colega/colaborador em tom menos respeitador/imperativo.

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Awsome lemonades

Very tasty lemonades

Not a good experience at all, and if I could give less than no stars, I would. The Hamburger that I was served today was raw and cold. When I made a complaint, and sent it back, it was returned to me, after a few moments in the same uncooked condition, but cut in half. Why is an undercooked burger more dangerous than undercooked steak? You should never, ever eat a rare burger and here's why. You always, always need to be very careful when cooking meat. In fact, the number one source of food poisoning is rare or undercooked meat. But some people can’t resist a juicy rare steak or burger. While it’s OK to enjoy your steak rare, you can’t do the same with a hamburger, or any ground meat for that matter. Cooking a rare burger is definitely one of the cooking mistakes that can make your food toxic. The reason why ground meat isn’t safe, has to do with the very nature of its creation. Grinding the meat extends the fabrication or cutting process one more level, Usually pathogens are found on the surface of the muscle tissue, so once you start grinding up the meat, you’re dispersing the pathogens like listeria, and salmonella throughout more of the meat beyond the surface. As a result, if you serve a burger that’s rare and undercooked, these pathogens haven’t been killed off and are still living in the meat, increasing risk of food poisoning. To eliminate this risk, ground meat needs to reach 71°C to be safe to eat, which would make it well done. If you’re eating it rare, there’s a very good chance there’s bacteria present. You can still enjoy your steaks rare, with little risk. With something like a steak, where the pathogens are only on the surface, once that steak is seared, the pathogens are generally killed/cooked off and you can serve it at a lower degree of doneness, from rare to medium. Roasts and chops can also be eaten rare, meaning the meat only needs to reach 63°C internally to be eaten.