"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"
Marko
