"With the North Sea Bath Wremen, the first joint holiday with my wife about seven years ago. According to the motto “Back to the Roots” we planned our first longer journey with the daughter in best memory of these beautiful spots on the Sauer North Sea coast. When we finally arrived at the Schwiegereltern in Bremen, we wanted to redeem them from the “clamping” long time in the Maxi Cosi and dispose them briefly. The last stage towards the coast I started on my own. My wife stayed with the toddler in Bremen with her parents who had not only missed her grandchild. Of course we could have cancelled our apartment in Imsum, a village of about 1000 inhabitants north of Bremerhaven. However, as I had a lot of work to correct, I wouldn't have a right reason to bore my three-day solo trip. In addition, after the heavy storms again sunny weather stopped in, which would certainly allow one or the other dike walk. I was thinking about the food in the evening after a full quarter. A single restaurant listed the Guide Rouge near me. The Björn and Inge Wolters guesthouse with a Bib Gourmand is located in the neighboring town of Wremen, about 6 km away. And by chance, they had opened that Tuesday night. A short call was enough and after a nice chat with the boss my dinner was secured. Evening in front of Gasthaus Wolters The information on their homepage increased my anticipation in the fine fish kitchen, with which chef Björn Wolters has a good reputation “cooked”. I could make a lot of tribal clarinets to the neighboring tables. This did not surprise me, because the way you care about your guests here is characterized by a caring heartliness, which is no longer so common today. Ms Wolters received me as a single guest of the evening and checked my current vaccination in compliance with the regulations. Then I got a place in front of the counter. I got the last free table and I was just looking forward to something delicious from the fin animal. In the two cozy guest rooms, which were connected by an open glass door, something was going on. Ms. Wolters and two younger girls had a good taste of the service and what they brought to the individual tables looked very tempting. My central Thekenplatz was therefore by no means a “cat table” for misanthropic single-seeds, but an observatory of rank, which also promoted the communication. Table with best views I enjoyed the interesting views and views of the gastronomic happening around me. There were, for example, the two young girls who supported Mrs Wolters in the service. They've been kicking alone, and they've been kicking together. One of them did not seem to work or help out for so long. However, she was learned with a lot of understanding from Mrs Wolters and the other, more experienced ones. At the neighboring table, a family had just celebrated the birthday of their daughter in primary school. This was only noticed when they left. Air snakes and other colorful decorations were still on the table as remains of the festival. Who gives so much effort with the small guests will not disappoint the big ones. Soothing thoughts that assured me before the first bite to be gold right here. In addition, the cosy ambience for staying in. A lot of dark wood surrounded me. The bistrotic spots, which were embedded in the ceiling, were all equipped with fresh cut flowers. In addition to an antique candlestick, as well as the usual salt and pepper mills, they seemed quite purist. An overthrown table runner made of linen also brightened the wooden table top. Everything worked very clean and it could be well kept on the simple wooden chairs with comfortably padded support. The right guest room I now sat in the middle of the formerly a stock exchange – therefore the name of the local – serving estate in the town center of Wremen and felt damnedly good. Although I was beaten up by the Wolters alone – I know that and other GG comrades can be sure better than me – but I did not feel alone. As often as it was, I exchanged with the head of the house, gave feedback on the dishes and tried to unwind a few tips for the coming two evenings. For to my great horror I had to find out that the “Börse” had closed on the two subsequent days. The culinary sequel classic “On three evenings through the map!” was unfortunately nothing. So it had to work in the first attempt. Speaking of how it works, I held the menu in my hands now and worked it up with care. The first page told about the 300 years old past of the hospitality industry, which seemed to be rich in history and stories. What should have happened to a French marodeur in the beginning of the 19th century from pure defence, did not disturb me in the least, I had much more peaceful than this in mind. One page further followed the complete breakdown of suppliers. The vegetables were partly referred to by hobby gardeners from the surrounding area, fresh fish and crustaceans were supplied by crabs from wremen. The meat of water buffalo, Rind Galloway and black-coloured depletion bark and färse came from animals that grazed the salt meadows of the region. Reh, hare and wild boar said at the sight of the local hunters a last time “Good Night!”. Mushrooms, berries, beard liquor, rose hips and elder blossoms were largely collected. The dispensation of flavor enhancers fits into the kitchen ceredo characterized by regionality and complete utilization. It was all very trusting and made an appetite. This was further enhanced by the study of food reading. My hunger was great. Three courses were allowed this evening. The decision for the three-course fish menu was 34.50 euros, consisting of a fish soup, fried wolf barschfilet on the skin and gratinated berries for dessert. Also Rumpsteak, fillet from pasture bark and rehragout in forest mushroom sauce could not shake my fish understanding. At the drinks I stopped at water – small bottle of Tönissteiner 0.25l for 2.60 euros – and wine. Fortunately, almost every bottle of wine was also presented openly. I regret that the Sauvignon Blanc “Collage” from Hammel Cie winery from Kirchheim north of Bad Dürkheim was not glass-wise to have been reacted with Nordic nonchalance. “We’ll make you a bottle for a glass. We will take care of the rest tomorrow on our day of rest.” Ms Wolters immediately met my almost ascetic white wine wish. The boss knew how to pamper guests. The Sauvignon Blanc 5.40 Euro district from the local Palatinate was a particularly elegant droplet, but the white with beautiful acidity play and plentiful melting matured half in the wooden barrel and in the stainless steel tank. Until the fish soup, I drove the first gastric cord with two pre-filled bread spreads and a small basket of fresh baked goods. Especially the Griebenschmalz worked with a little pepper and salt provided on the fluffy baguette true miracles. But also the herbal cucumber could. Griebenschmalz and herbal cucumber at the start I tried to practice in restraint during the filling lubrication, but at the latest the amuse served afterwards was completely dissatisfied. However, the green cauliflower cape hidden in a small terrine was also tasted so finely that the remaining slices of bread were used for tipping services. The first course of the menu was followed by the first course of the menu, the sea-terrine, which was shattering before shed-animal inlay. Her clear broth smelled like a spicy fresh North Sea breeze. Cut into small pieces Wolfsbarsch, Schollen and Limandesfilets got from a few shrimps and triggered mussels company. The Nordmann Bouillabaisse celery, some garlic, onion and white wine served in the background, but gave the well-balanced Bouillabaisse of North Sea fish a wonderfully aromatic touch. With a few slices of garlic baguette – completely “oldschool” painted with self-made garlic butter – this was a kick-off to measure. Oldschool Knobi bread The fish soup spooned out of the white porcelain cup. It was also perfectly dimensioned from the portion. She proved to be a successful appetizer for the soon following juicy Wolfsbarschfilets. Of them there were three narrower specimens on my plate in fried perfection. They all had a wonderfully crusty skin, juicy white and bone-free meat as well as a soothing spice in common. Not only did chef Björn Wolters not seem to dominate the handling of salt. The three wolf barschfilets Under the Bratfischhorizont luked a vegetable ragout refined with cream, whose protagonists still had plenty of bites. It consisted essentially of sugar chops, leek rings, tomato cubes and peas. À part was donated to me an extra bowl of it – true to the motto “In the stock exchange there is not yet starving!”. The vegetables supplement also came separately on the table. Band noodles à part I didn't leave anything from the carefully prepared main course, but nothing else was left. On the contrary, five fish fillets would be placed on the plate, I would have made them, so delicious the crispy fillets fell out of the wolf's bark. At last I felt so right on the coast. Once again the filets from the Wolfsbarsch After my main court it occurred: the rather unworn, therefore arising saturation feeling. But stop – the sweet conclusion was still ahead! The overcrowded berries my mother used to crawl for special occasions with a mascara cream, powdered spoon bite and some cherry water had a certain favorite dessert status with me at that time. Here they came with a foamy light, for my taste something too sweet elder blossoms Sabayone. There were lots of soft biscuit cubes. Instead of the frozen forest fruits from then, fresh blue and raspberries looked out under the crowd. A sure indication that one does not exaggerate with regionality. Enjoyed together with the ball vanilla ice cream, this gave a beautiful cold warm contrast. The fruit acid of the mature berries gave the warm sweets the necessary freshness. Can foam cream be sin? After this “berry service” which I had shown myself, I finally declared my food intake to be finished. Criminal is known to be the sweetest mortal sin in the world. In this respect, I proposed to repent the next evening, which was only partly successful. I was recommended by the Wremer Fischerstube, a good-bourgeois place right behind the dike and in the immediate vicinity of the small Wremer fishing port. From Mrs Wolters, I decided with a warm “thank you!” and also a little humility, as I would like to return here again. At the next Wremen visit is the “Börse” of Wolter’s duty. Then of course with my two girls in the tow."
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