Fischereihafen Restaurant Review

The restaurant is really not small. It is full at 1 pm on Saturday. It is said that there is no place to make an appointment for Saturday dinner a week in advance. Sitting by the window, the scenery of Linhe is not bad. - Northern Bouillabaisse: Fish soup, in fact, when I was on the table, I wondered, because the marseille fish soup I had drunk before was not this clear soup. The soup did not make people feel fresh and eyebrows, and the seafood taste was in those tender fish, shrimp and lobster meat. With butter vanilla toast, it is a good warm stomach soup. - Fischereihafenteller: The small plate of the fore dish has smoked salmon with scrambled eggs, fried prawns, salmon curry and spicy tuna. Both friends ordered this, their evaluation is that although they are all smoked, pickled, too taste will not feel too much, and then there are many types, it is very worth a try. - Fricassee of Lobster: As a lobster depth lover, I can't not order lobster. The raw lobster meat is really superb, tight and tender. The mashed potatoes underneath are also quite good, and there are truffles inside. The truffle flavor is so far, it will not be noisy. Finally, add brandy cognac flavor sauce and sour leaves to give the overall taste more layers. Compared with the lobster in the affordable seafood restaurant recommended last week, this meat and taste are more than one grade (the corresponding price is of course also a grade, as the main dish of lobster 45 euros/ serving). - North sea turbot: Fried flounder, the tenderness is very good, the crisp shell oil tastes a little heavy. With shrimp meat sauce, cream mashed potatoes and spinach, the ingredients are more integrated, and there is no C position for fried flounder. - Cheese: Cheese platter, Brillat Safarin cheese Brillat-Savarin with pear and fig mustard sauce, very delicious, the sheep cheese on the other side with garlic vanilla toppings looks a bit heavy, after all, it is the middle excess before the main dish after the sweet tooth, This battle made friends think that they were starting to eat the antecedents again. Many dishes and servings go French: fore dishes -> main dishes -> cheese -> desserts. - Walnut ice-cream: Walnut ice cream with hot cinnamon plum sauce, there are walnuts in the ice cream. I have been frowning with the sour plum sauce (not especially sour food).