Fehmarn

Fehmarn, une île ensoleillée de la mer Baltique, offre des fruits de mer frais, en particulier du hareng, et des plats traditionnels du nord de l'Allemagne dans une atmosphère détendue entourée de plages de sable et de paysages charmants.

Dat Ole Aalhus

Dat Ole Aalhus

Hauptstraße 39a, 23769, Fehmarn, Germany

Tee • Steak • Europäisch • Vegetarisch


"Our last night at Opi Hartwig on Fehmarn. It's time. This time “Dat ole Aalhus” was on my wish list in Landkirchen. Whenever we go to Opi Hartwig on the island, we'll come over here. Dat ole Aalhus Directly opposite the church in the immediate vicinity of “Petersens Landgasthof” (see review of me lies this venerable house. In 1986, Marieluise and Carl Becker opened the “Dat ole AALHUS” restaurant. They created the original nice restaurant in loving small work from a very old, decaying reet roof shrine. At the beginning they served delicious smoked fish, Schmalzbrot and a Buddel Köm on rustic tables. The cosy ambience remained, the offer changed and expanded. Since then, “Dat ole AALHUS” is a popular starting point for locals and guests of the island of Fehmarn, without prior reservation it is difficult to get a place in the evening. The original restaurant has been set up by the daughter Kathrin Rilke in 2 since 1997. Generation operated and offers the guest a generous menu. I had already reserved a table for us 5 males in advance, and on time we were in Landkirchen. The mobile subset is either right opposite the inn, or directly next to Petersen ́s, where the Aalhus has another parking space. After entering the almost full restaurant, we were welcomed by one of the many female service staff and led to our table. Our table was located right next to the vault in a developed niche. There were no chairs here, but a softly padded bench was built around the table. One or the other regular table or skat evening will surely take place here, which you sit in the middle of the guest room, but is shielded from the others. However, the ventilation in this corner also seemed shielded, because during summer heat outside the air stood in the niche, while in the rest of the restaurant a small ventilator wore through the open doors. The rest of the restaurant is rustically furnished, on large wooden benches with seating, you sit very well. I'd only feel disturbing when you sit your back with the neighboring table. rustic guest room In the back part of the inn there are two more rooms, which are clearly modern and adapted to the contemporary style. I'm more like the old, rustic ambience. The very extensive menu was delivered to us just 10 minutes after our arrival. We would like to have a short time to look for our drinks from the menu. After 5 minutes we had this, and so we ordered: · 2x 0.5ér angel cellar beer dark from the barrel for 5,60 € · 1x house cocktail for 7,00 € · 1x Lillet Wildberry strawberry cocktail for 7,50 € · 1x 0.5ér Cola for 5,50 € The drinks now took about a quarter hour. But as we sat directly on the counter, we knew and saw the ladies rotating to fulfill the wishes of the guests. So we had enough time to study the menu extensively. Excerpt from the menu Opi Hartwig had no Hinger at all when looking at the prices, because the prices here in the olen Aalhus are once again a whole pack more expensive than comparable guest roses on Fehmarn. After our drinks were finally at the table, we were able to give up our dishes. Chews, prunes, prunes, prunes In the meantime we were able to taste the delicious and grandiose angel cellar beer from Crailsheim. • 2x 0.5ér Angel cellar beer dark from the barrel This was quite delicious, but I am surprised that there is here in the high north of Fassbier(! from the Franconian part of Baden Württemberg. But also the home cocktail and the Lillet Wildberry Strawberry Cocktail were very well dressed and savory. Cocktails In the meantime our two appetizers arrived. The buffalo Mozzarella had the typical intense taste and was very fine in consistency, and not as gum-like as some mozzarella from the supermarket. It was garnished with fresh shrub tomatoes and inoculated with mild olive oil and some balsamico. On top there were some leaves of fresh basil and two slices of fresh baguette bread. Buffalo Mozzarella with shrub tomatoes, olive oil, balsamico, basil and baguette breadv The Aalhus fish soup did not have to hide either. A steaming hot and strong, clear fish broth with plentiful onion welcomed at first glance. In this tasty broth were many pieces of cod and salmon, as well as some scampi. plentiful fish insert The soup was good, but by far did not reach the fish soup in the Old Zollhaus in Westermarkelsdorf. Aalhus fish soup with tranches from the Baltic Sea salmon and cod with olive oil sweated onion strips and scampi After the appetizer it was said to wait very long. I became a little bit zig-zag, as I could see that tables that were significantly later than in the restaurant were much more than we got their meal. For the two “young” gentlemen with the appetizer, this was not the problem, but the girls were sitting in the restaurant for 1.5 hours until finally our appetizer came. Say and write 1 hour and 15 minutes after the order. This is clearly too long, especially since other tables got their food significantly more. My wife had picked up the FEHMARNSCHE FISCHPFANNE. In a cast iron pan, a roasted cod fillet in egg shell, Baltic salmon fillet and sollen fillet were served here. All three fillets were well fried and soft, but unfortunately much too salty. There was something too much in love here. The scampi, which she generously left me and Opi Hartwig (iiih this does not taste, were firm in the bite and well roasted. FEHMARNSCHE FISCHPFANNE fried cod fillet in egg shell, Baltic salmon fillet and sollen fillet from the grill plate dressed on roast potatoes, scampi, sauce Hollandaise, lemon and herbal butter instead of roast potatoes, she wished salt potatoes, which she received at no extra cost. They were fine. A fresh salad set, lemon and herbal butter. The sauce Hollandaise remembered a lobster sauce in its colouration, so it was not touched. FEHMARNSCHE FISCHPFANNE fried cod fillet in egg shell, Baltic salmon fillet and sollen fillet from the grill plate dressed on roasted potatoes, scampi, sauce Hollandaise, lemon and herbal butter Opi Hartwig had decided today for the fresh zander fillets. These were well seasoned with herbs on the outside and fried on the skin, the meat was nicely firm, but at the end like the fish of my wife very salty. The Teriyaki spinach was then more intended for the Asian palate, we did not find that fit together as the Teriyaki sauce was a lot of taste. The lime sauce and the sauce Hollandaise were present as two sticks on the plate and were hardly relevant to taste due to the salty fish and the Teriyaki spinach. There were also salt potatoes here. There were some scampi, sprouts and a fresh salad dress. fried fresh zander fillets on the skin, with Teriyaki spinach, lime sauce, sauce Hollandaise and salt potatoes I chose the filet ́s from the fried ross. Four natural and fried roast fillets covered a good part of the plate. Here again well seasoned with herbs, tastefully but also this fish completely salted, so that the actually mild taste of the roasting was not at all acceptable. What's the matter with the cook? Filet ́s of fried roasting with mushrooms and cherry tomatoes in light chalk cream, planed parmesan cheese, Dauphine potatoes on salad bouquet with raspberry vinaigrette and sprouts For this was the creamy sauce with plentiful stone mushrooms (from the can? and halved fillets in light chryc cream and calves. The Dauphine potatoes, actually a French specialty, were similar to the German croquettes, just a lot finer, as these are gratinated potato balls. They were great for this food. A salad bouquet with raspberry Vinaigrette and sprouts, as well as a Klecks Hollandaise rounded off the picture on the plate. Filet ́s from the fried roasting with mushrooms and cherry tomatoes in a light sliced cream, planed parmesan cheese, Dauphine potatoes on salad bouquet with raspberry Vinaigrette and sprouts Wesre little had prescribed the AALHUS GIANT BURGER. Apparently, she couldn't start much with 300g hack steak in a burger. In any case, there were very big eyes when this giant burger stood in front of her. really "Giant "isch Two big buns, almost as big as a plate, wrapped two huge, crispy fried and very spicy sharp patty of mixed minced meat. Between the pattys there were fresh tomato and salad cucumber as well as crisp iceberg salad, fresh onions and crispy roasted bacon. Congratulations all with yogurt dressing and sauce Hollandaise. Holla, that was a portion. AALHUS GIANT BURGER – a 300g chop steak with tomato and salad cucumber, with crisp iceberg salad, onions and fried bacon, yogurt dressing congratulated Hollandaise, Pommes Frites Lastly, the upper bun was put to the side, and with the help of the young man at the table, they managed to feed this burger. There was also a small bowl of Pommes Frites, which were unfortunately too long in the fritous, and so were much too big. There was a bowl of ketchup and mayonnaise for a surcharge of 30 cents each. Pommes Frites to the Burger of the daughter of young companions had dedicated himself to the Fehmarnian schnitzel culture, and so today he was allowed to taste the last carving. A sliced pork “VIENER ART” was selected, two flat carvings, crispy and dark fried lay on the plate. The chips are very thin, almost a bit dry. Panned pork carving “VIENER ART” – a juicy roasted carving with cream sauce, sauce Hollandaise, pommes frites and cucumber salad To do this, the carving floats in a “finished” (Fix cream sauce. An extra bowl like other guest roses would have been better here. Why, in addition to the cream sauce, Sauce Hollandaise also landed on the plate, did not come to us all. Here again the much too crawled fries, which fortunately came in an extra bowl and were not drowned in the sauce. There was also a bowl of fresh cucumber salad. Cucumber salad for carving We dispensed with a dessert today, because Opi Hartwig had a little treat at home for the girls. And for the gentlemen there should be one or the other Line Aquavit before we have to return to our Saxon home the next day. Dat ole Aalhus in the evening Our conclusion: we left five 178,70 € in the “Dat ole Landhus” in Landkirchen. A rustic, rustic pub. At Touris obviously very popular, because getting a place here is almost impossible without reservation. A very high-priced restaurant on Fehmarn, but unfortunately the chef could not serve these requirements today. Salting the fish so that any taste of their own was lost. Time management should also work again. There are some more affordable and above all better guest roses on Fehmarn. Too bad. Here in"

Altes Zollhaus

Altes Zollhaus

Westermarkelsdorf 11, 23769, Fehmarn, Schleswig-Holstein, Germany

Steak • Suppe • Deutsch • Burgers


"Finally summer, and our little child spends with her friend a week of her holiday at Opi Hartwig on Fehmarn. The last time we were at Opi Hartwig in April, we moved back to him for so long. Since my overtime account shows a three-digit number, my boss found a consensus that I would work on Opi Hartwig on Wednesday noon and the rest of the week. My wife was able to achieve the same at work, and so we traveled to Fehmarn at short notice. The eyes of Opi Hartwig were huge, the joy too. This surprise was successful. Welcome to Foyer But so Opi Hartwig has not so much work with us, I have reserved fixed restaurants in advance because during the holidays high season here on Fehmarn what to get is already a miracle. The first evening after our arrival should lead us to the Alten Zollhaus in Westermarkelsdorf. Old customs house Westermarkelsdorf Otherwise this was always our first address on Fehmarn, where we went with Hartwig. You can say it was his favorite audience. The last 2.5 years, however, the “old host house” remained closed, as the host Volker Wollin was seriously ill. To be honest, no one was so right about the hope that this restaurant, not far from the beach (here is the legendary coastal town). I was all the more pleased when Opi Hartwig told me on the phone that's open again. So it was the logical consequence that I could book the first night there. Since I didn't know what was waiting for us to traffic, I reserved for 7 p.m., and after a first beer in Hartwig in the garden we arrived on time in the neighboring village Westermarkelsdorf. The parking lot in front of the house was very well filled, but next door there were other parking spaces for us. The exterior was completely occupied. In the last 2.5 years, the old customs house is waiting for its guests with its old rustic charm in recent years. The place is a long, narrow hose, where different tables stand on the left and right side of the passage. On wide, softly padded chairs and benches one sits very comfortable here, the spatial separation between the tables is done by flower boxes, in which unfortunately only artificial lavender is "planted". Guest room Room divider The outdoor area is equipped with a camping chair, which still receives a seat support for the soft covered back. The outdoor area is not necessarily a beer garden, but a covered and glazed terrace. Beer garden We were greeted at the entrance of Mr Wollin and a young, Polish gastrofachkraft. Already before the 2.5-year closure, Mr Wollin was almost without exception on the Polish skilled workers. While Mr. Wollin went back to the kitchen, the young lady accompanied us at our table. In a quiet sitting niche we found 5 seats. A relaxed evening was nothing more. Gastraum Gastraum Schlicht und easy The menu was fixed, and to our amazement did not much here in the last two and a half years. We haven't been here for a long time. We had to wait for our drinks and so we ordered: · 2x 0.4ér Jever Pilsner for 4,20 € · 1x 0.2ér Grauburgunder Kabinett dry aus der Kellerei Friedrich Kiefer aus Eichstetten for 5,40 € · 1x 0.2ér Riesling Kabinet fineherb from the winery Bühler from Kallstadt for 4,90 € · 1 0.3x plér bottle Lütts Landlust Rhabar Wow, which was one. A hot, tasty and good spicy Boullion filled a large, deep plate. Fish boullion “Fehmarnsche Art” with lots of fish inlay, shrimps, mussels and vegetable strips There were many shrimps, many mussels and various fish strips. The plant strips kept discrete in the background and were hardly perceptible. There was Toastbrot from the discounter. Apart from the toast bread, this was a really mastery fish soup with a lot of supplement. This plate alone would have reached almost a full meal. What a busy mussel, shrimp and fish Almost at the same time with my fish Boullion came the salad plate for the other dishes. These were also not too small in portions. With fresh herbal salad, freshly sprinkled tubules of fresh tomato and leaf salad, as well as acidic inlaid flash cucumbers there were plenty of green. There were fresh onion rings and apple slices and Quark Dressing. Half an hour after my appetizer came the main dishes. Opi Hartwig had traditionally opted for the cod fillet in mustard sauce. Two large, stuffed and very delicate pieces of cod fillet lined the plate, rounded by a creamy, slightly sharp mustard sauce. The mustard sauce with the tender cod gave a very good symbiosis. In addition, there were fresh vegetables from a tube, celery and fresh herbs, which were served as vegetables Julienne, i.e. in small pens of chopped vegetables. The crunchy roasted bread potatoes with lots of bacon cubes and fresh onion were placed in an extra bowl and had to share Opi with me. Cod with mustard sauce – roasted cod with mustard sauce, with vegetables Julienne and roast potatoes I wanted to taste the fish fillet "Swiss Art". This was picked and roasted cable fillet that was placed on a huge part of the spicy leaf spinach. It was then covered with fresh tomatoes and baked with cheese. As far as so well, although the many spinach has already taken its taste completely to the cable fillet, it has now also become abundant to drowned much too plentiful the whole dish in Sauce Hollandaise. Do the Swiss really like that? In the end, the spinach and especially the remoulade was only too much of the good, and the actual fish was nothing more to taste. Shade less would be more (taste). Since I did not want salt potatoes, there were at least the really good roast potatoes. Fish fillet “Swiss Art” – roasted cod on spraty leaf spinach, with fresh tomatoes and baked cheese, with sauce Hollandaise and salt potatoes My wife had chosen the cable fillet fried in butter with salt potatoes and a salad plate. Two neatly picked and then well roasted cod jerks lay on the plate with a fresh salad dress and three columns of fresh lemon. • fried 1x cable fillet – fried in butter cod fillet with salt potatoes and salad plate with salt potatoes The fresh, still slightly solid potatoes (apparently no fehme disease leaves) and the decomposed butter were added to an additional dish. The cod was soft, slightly seasoned, so the cod taste was very good. The salt potatoes were also recognizable as such. Instead of salad, we lacked a small vegetable supplement. Remoulade and disintegrated butter Unsre small had the plucked fillet to be searched with Remoulade sauce, roast potatoes and a salad plate. Instead of frying potatoes, she asked if a foil potato was also possible. That was it, and so she got her tuber fillet served with foil potatoes. After we looked at the invoice, we noticed that this supplement was not calculated. Very iconic. Now to the fish. As with cod, there were also two large, picked and slightly darker roasted fins on the plate. In addition, a small salad dress and the spicy Remoulade sauce in the extra dish. Unfortunately, we cannot judge whether this is done or convenient. She was good. The tuber fillet was solid in the flesh and little spiced, as the plaice is already very tasteful and spicy. In direct comparison to cod, this was very nice bar. Shelves with remoulate sauce, roast potatoes and salad plate The large foil potatoes served on an additional dish would have been almost enough for an independent meal. The potato in the inner nicely soft boiled and filled with a lot of creamy spicy quarters. That was good. Baking potatoes instead of roast potatoes The approaching son-in-law is the only non-fisher in our family, and so he had committed himself to testing the Fehmeran Schnitzel. In Westermarkelsdorf it should be a “Wiener Art” carving with roast potatoes and a salad plate. Similar to fish there were two dark brown fried, thick pig carvings on the plate. Under the “Vienna style” I understand rather thin carvings, but such a thick is better for me and our young Lord. The meat is well seasoned and roasted to the point, so no dry piece of meat on the plate. There was a small but sufficient puffy roasted sauce. Garnier was again with fresh salad and fresh lemon. The delicious roast potatoes have already been described above. Schnitzel „Wiener Art“, Bratkartoffeln und Salatteller Who knows my girls knows that this cannot be anything. While Opi Hartwig and I live in Hartwig's garden, my girls and the young man actually order a dessert. So it should be · 3x apple strudel with vanilla ice cream and cream for 5,00 € each. Since the apple strudel is also here convenience goods and comes from the frost and is only heated in the ping, this was quickly in place. The three had nothing, so it seemed fine. Apple whirlpool with vanilla ice cream and cream Now we wanted to go home, but before we went back to the beach to enjoy a beautiful sunset by the sea. It is time to go behind the beach Achso, the Baltic Sea Stöpsel here in Westermarkelsdorf was also there, so no one has tried to leave the Baltic Sea. The Stöpsel of the Baltic Sea in a romantic sunset Our conclusion: We left five smooth 152 euros at Mr Wollin in the Old Zollhaus in Westermarkelsdorf. After 2 years of illness, Mr Wollin was pleased to start again, we hope he will take a while, then our Opi Hartwig is happy too. Mr Wollin is connected to old times because neither the menu nor the restaurant were changed. Besides my code “Swiss Art” all foods were good, and for Fehmeraner ratios were affordable. Maybe we'll get out of here."

Dat Luette Steakhus

Dat Luette Steakhus

Hauptstr. 34, 23769, Fehmarn, Schleswig-Holstein, Germany

Tee • Steak • Buffet • Salate


"Wir waren zu fünft an einem sehr nett und schön dekorierten Tisch und Ambiente gesessen. Leider war dies das auch schon das einzigste was an diesem Abend hervorzuheben war.Unsere Frauen aßen alle samt "Knusperteigtaschen gefüllt Rahmgeschnezeltem mit Rucola-Tomaten-Salat und karamellisierten Walnüssen". Das einzigste was sehr lecker waren die simpel zubereiteten Nüsse. Bei den Knuspertaschen handelte es sich um ein Stück türkisches Fladenbrot, das Fleisch war zäh und der Rucola war ohne Dressing in der Soße gelegen.Typisch Mann aßen wir Rumpsteak (ca. 150 Gramm, waren eindeutig weniger) dazu Kartoffelschnitze, Speckbohnen und Salat vom Buffet.Das Steak war leider mit(!) der Faser geschnitten und sehr zäh, zudem war angeblich nur mit Salz&Pfeffer und Limette gewürzt, schmeckte aber mehr nach einer "Maggi-Fix"-Tomaten-Mischung und diese war besser wenn man sie am Tellerrand platzierte. Das Salatbuffet war leider sehr mager bestückt und die Oliven sahen nichtmehr ganz so frisch aus. Aber naja, wenigstens trieben sie noch nicht aus. Das "Joghurt"-Dressing schmeckte auch eher instant, jedoch gab es verschiedene Öle und Balsamicos, welche mehr zu empfehlen sind.Die männliche Bedingung (evtl. auch der Chef) war eher unfreundlich, anstatt eine qualifizierte Auskunft über seine Weine zu geben. Meist sehr unpassende und vor allem unfreundliche Kommentare häuften sich in den knapp zwei Stunden Aufenthalt. Der Versuch uns versöhnlicher zu stimmen scheiterte leider auch, nach dem er uns auf ein Schnaps einlud. Das erhaltene Getränk schmeckte mehr nach einem Klopfer als nach einem Schnaps und war nur mit "schwups und weg" zu ertragen.Für diesen Abend zahlten wir zu Fünft rund 100€ und fanden es leider keine Einstimmung auf unseren Urlaub."