"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."
Harri
