Wang-Su - Menu

"experience the gastronomy. what a strange world or even: long on wang su! my man and I drove us to the back corners of lübecks to get the Golocal database on the latest photo technical. in the midst of the deepest industrial area, we suddenly discovered an imposing new building, before which a great elephant prang. the word showcooking at the façade enthusiastic about the attention of my man, and since we are very curious, we decided to visit soon. a few days later it was so far: on a Friday afternoon at 15 o'clock we came to the spacious place, were immediately greeted nicely and led to a table. we didn't need menus because a gigantic büfett lured, cheap in the price because only happy hour (10.90 per person). while my man took the first cure, I looked out and I listened well. there were some guests present, but that was only economical occupied because it is very large. the scenes produced a lot: the slenders mixed up with a whirlwind from the finest, eager waiters coughing back and forth, water splinters from the in-house bach mediated idyll, various fish slenders around there, but of course they were not allowed to touch what a crispy written note told the attentive gas. on the table a little with clips needed for showcooking: they choose raw food, attach one of the clips to the teller and then reach the cook that is a bit (hopefully delicious, comes to compilation). my man returned cheerfully with a teller full of sushi and I was allowed to go hunting. first I have a look. simply not to choose excessively, after all there was a hint on every table, they should only eat as much as they really eat. in principle very welcome because eating thrown away really does not give any sense. for the entry I liked an salate, moved by a few sushi. but when I stood at the treses with my teller and took the jumps under the spoon, the appetit went on salat away: weeping leaves weeping sadly in the shells and did not want to please me at all. so raw. I took the spoon that was stuck in the garnels. when raising it, a small, frightening fertilizers were unnecessarily raised, that now the munde was also contaminated by me. then no healthy vitamins, but also proteins. in the quiet I had hoped very much not to have me with an old animal like. but you can't think of something like that when you eat, so I decided to trust only that the salat unfreshly came. my teller was full of braided vegetables, wan tans, early petals and sushi, when I returned to our table, where my favorite with eating waited for me. he praised the delicious sushi filled with avocado and acidic gurke. better than fish, I thought nothing would go wrong. my budding fritted didn't taste special, rather faded, but not really hot. to the luck there were several bands with which I could miss the thick dough beads a little piquant spicy. Second floor, now I was allowed to go first. armed with one of the clips I went to the raw materials. I left the seafood. nothing poisons as sustainably as a beautiful mussel that did not see the water too long. so kangaro, sugar-selected, soybean sprouts, brokkoli and a piquante sauce in a small extra bowl. with the clip I gave this mix to the cook who told me that I would serve the dish on the table. that went fast, and so my man could go straight through. he returned with various warm delicious wines. my kangaroo teller was brought and what I had joined together was very good (and was especially hot, in contrast to the bufett was in the position to highlight). was used to be conscientious and whispered, we liked it well. nothing is more unpleasant than sitting in front of a stack of shed plates. Otherwise, the staff was constantly busy keeping the fat in order and replacing it immediately. we also liked this very much, although this was the urgent question why the salat could then be in such a condition. third stage: dessert. fresh pineapple and fried again, this time banana, apple and milk, all in thick teig, moderately warm and moderately delicious. my banan pieces showed all dark places, but no matter what, it's over. my man got himself a bowl full of shady pudding, with ice and vanilla pudding and then closed, it didn't fit a bit more in us. we paid and exposed the tortured panflute, who turned to the actual last at the end. on the parking lot we rubbed our overcrowded bells and found unanimously that we already enjoyed better büfetts. Conclusion: many things are not automatically good!"