Nautilo - Carte

"Every Lübecker and also visitors of the well-known Hanseatic city, the large hotel complex on the Untertrave in the vicinity of the Holstentor has certainly been a term or noticed. In this, the Radisson Blu Senator Hotel also offers several ways to supply you with food and drink. The interesting menu of the main restaurant Nautilo was definitely a reason for me to return there as a non-hotel resident. My wish for an individually compiled 5-speed menu was very pleased to be met. It should be noted that just last 2020 there has been a major transformation. In 2017, the interior was already modern and cozy with warm shades of colour, with a view to the church of St. Mary. This creates a beautiful feel-good atmosphere. Ambience. The view over the Trave on the Lübeck old town with the Marienkirche. According to the information of the hotel, the whole is to present itself a little more extravagant and thematic. For example, there are light installations with crystals in the form of jelly or a larger seat part is now even designed in the form of a submarine. My assessment therefore explicitly refers to the state at that time, but it should not be worse. Two gentlemen and a young lady took the service on that night. They were always very friendly, attentive and communicative. Above all, the younger Lord also radiated a natural cordiality. A separate explanation of the foods would have been desirable, but it has been appreciated on request. Similarly, the handling of international guests at other tables was also sovereign, which must be expected in a hotel restaurant in such a tourist city. To start the menu I put together, something baguette, butter, and a basil and an olive parchment were served. Baguette with butter, basil and olive pesto The baguette was a bit tough and had a slightly leathery crust. The pestos were fine, but the basil umpesto could have been even more aromatic. The greeting from the kitchen consisted of a brine which was previously placed in oil, onions, rosemary and tomato. It was served with a fig and a bit of crimson. Greeting from the kitchen: A laid brie with fig. Although the cheese was of good quality, of the flavors that were promised upon announcement of pretreatment, it was nothing to taste at the best will. Now the menu started with cream soup from the salmon with smoked oil/pass Pierre Algen/Jakobsmuschel . Cream soup from the salmon with smoked oil/pass Pierre Algen/Jakobsmuschel The scallop was slightly grilled on the algae and accompanied by a few tomato cubes. She was still beautifully glazed and still had pleasant light roasted aromas. The algae also convinced with crisp texture. Only the tomatoes were, as so often, quite taste-neutral, so there was definitely something to be recovered with the salt shaker. The soup was a bit watery for a cream soup. This was also confirmed in the aroma, which was not exactly intense after salmon or salmon. Smoke tasted. Only the salt level was well hit. The second gear followed with glazed ragout from the Barbarie Ente/Spargelspitze/Salotten-Kompott/Brioche. Glazed ragout from the Barbarie Ente/Spargelspitze/Schalotten-Kompott/Brioche The ragout was placed in the form of a paved and baked splint. This was quite chessy without being too greasy. The green asparagus was also crunchy and noticeably fresh. The Scot Compot had an interesting, slightly sweet-acid character. The Mini-Brioche were equipped with matching red staroms without being hard as a stone. The Frisee was prepared with a delicately acidic dressing, so that its bitter character was somewhat balanced. That was already much better than starting the menu. Red wild garrison/artichokes/honey-geleee/pink kernel called the next culinary station. Red wild garnish/artichokes/honey-gelee/pine-kernel-Krokant The wild cloves were of good quality: nice crisp and aromatic. The jelly was found in the form of a cub on the plate. However, it did not spray an expected both acidic and sweet taste, but was unfortunately quite taste-neutral. The artichokes had a good bite and also convinced with taste. There were also a few quartered tomatoes and onions, but they did not yield any culinary added value. The pine kernel octope delivered an additional crunch and thus some change. Once again, the acidified Frisee was served from the previous appetizer. A pure vegetarian food has now been served with the dish Filled Kerbelgriessblatt/Bärlauch/Parmesancreme/Spitzpaprika. Filled kebel grease leaf/Bärlauch/Parmesancreme/Spitzpaprika The kebel grease leaf was lasagna-like dough plates into which a few kebel leaves were incorporated. These were historyd together with dried tomatoes, grilled peppers and some garlic. For this purpose, a cheese-foam sauce was sprayed on at the table and garnished with some dill and parsley. Even when trying without the sauce, the kebel was not really to taste out of the gress leaves. I also couldn't perceive the beard. On the other hand, the sauce itself was very good with its foamy consistency and clear cheese aroma, but the dish dominated very tastefully. Here would have been less perhaps more to give the taste a few more dimensions. At the end, kitchen and service had to prove another form of their quality in the tranches of the Entrecôte/Tropea-Zwiebeln/Navetten/Hanfsamenflocken. The Entrecôte medium rare was ordered. Unfortunately, however, the table was very rare. 1. Trying tranches from the Entrecôte/Tropea-Zwiebeln/Navetten/Hanfsamenflocken I also asked about the Navettes/Mairüben, which I could not discover on the first plate. On another friendly demand I was then confirmed that a few things went wrong with this dish in the kitchen. Open and friendly was handled with this complaint and a second attempt was organized so that after a few minutes there was actually a plate with an exactly medium rare fried entrecôte and the gegarten Navetten on the table: the gast-friendly reaction of kitchen and service must be definitely praised here. 2. Service of tranches from Entrecôte/Tropea-Zwiebeln/Navetten/Hanfsamenflocken The rich roast sauce had a good consistency and also deep aroma Green asparagus, Romanesco, a glazed carrot, broccoli, cooked tropea bulbs and the nacelles mentioned on a bed of hemp seed flakes served as an entrecôte. The vegetables were thoroughly fresh, crisp and well cooked. The hemp seed flakes reminded a little of quinoa from the consistency and had a slightly nutty taste. The kitchen was able to fully compensate the fauxpas from the first attempt and delivered a really convincing, crowning final of the menu. At the bottom, the kitchen team left a good performance with regard to the craftsmanship of the preparation (the first entrecôte can be painsed due to the friendly reception by the service and the properly reworked second attempt, but the salmon soup was really not exactly creamy). However, at some corners there was a lack of the piff and the intensity of the aromatic, which had hoped for the compilation on the menu (such as the Kerbelgriessblatt or the honey wine jelly). More than the 59€ it shouldn't have been there, which is why there are only 3/5 points here. On the other hand, the service and the mood it emits can be definitely praised."