Steak- Fischhus Wolfgang Koch

The last evening at Opi Hartwig was on, and after we had spent wonderful days on the sun island of Fehmarn, we wanted to go back to dinner in a good time. The spirits divorced between fish or meat for the evening. So we opted for “Kochs Restaurant” near the entrance of Burg, close to the Gallieo world of knowledge. Koch ́s Restaurant Why cook ́s restaurant? Quite simply, until a short time ago the restaurant was called “Koch's Steak- Fischhus”, and only from the renaming in “Koch ́s Restaurant” will the chef continue to roast steaks and fish. Opi Hartwig is also known as a good restaurant, so nothing can go wrong. So after we had ordered a table here by phone, we were able to start the evening quietly. Koch ́s Restaurant Our 4-wheeled subset we started right next to the restaurant. The striking pavillion is clearly recognizable by its new, bright red marking. In front of the restaurant there is plenty of space for the beer garden in the summer, however the main road leads to the Burger Zentrum or to the south beach. Quiet and relaxing is certainly different. After entering the round Pavillion, we were greeted by the boss. He checked the Imp status and accompanied us in our place. The restaurant sprayed the impression of a local living room. The floor with red plush, in the round at the windows as well as in the middle of the restaurant stood at sufficient distance rustic tables with even so rustic but cozy chairs. For the delicate Popo they were padded with a thick seat cushion. All tables as well as the guest room were decorated in a discreet Christmas, in the middle of the dome a huge Advent wreath down from the ceiling. Only Manko, I can't really get dressed, because all guests had their (thick) winter jackets hanging over the backrest of their chair. After we had taken place, the boss brought us the menus, extract from the menu extract from the menu while his wife behind the counter threw the shop. After a short period of time we were asked if drinks were already desired, and so we ordered: · 1x 03ér Veltins Pilsener for 2,90 € · 1x 0.5ér Grevensteiner for 4,60 € · 1x 0.4ér Coca Cola for 4,20 € · 1x Glas Grauer Burgundy for 6,20 € It took no 5 minutes, as the drinks were already in place. • 1x 03ér Veltins Pilsener for 2,90 € • 1x 0.5ér Grevensteiner for 4,60 € • 1x 0.4ér Coca Cola for 4,20 € At the same time we were able to place our order for our selected dishes. So it should be as an appetizer · 1x tomato cream soup with rice, meat cloaks and cream bonnet for 5,00 € and as main dishes: · 1x sollen fillet roasted in an egg shell, with crushed butter, salt potatoes and mixed salad of season for 17.50 € · 1x surprise fish fillet with a herbal sauce, parsley potatoes and cucumber After about 15 minutes the soup was served. The tomato cream soup as described. Tomato cream soup with rice, meat cuffs and cream bonnet for 5,00 € A strongly aromatic, tomatoy creamy soup, mixed with long grain rice and some small minced meat cuffs in it. Upstairs on a big sticky sour cream. In this composition I have not known a tomato soup yet. Two slices of fresh, soft baguette. Not bad, only the rice I could dispense with in this constellation. plentiful meatballs in soup A smooth half hour after order were then also the main dishes at the table, which were served by Chef and Chef at the same time. The plates looked demanding, the portions were plentiful. Oh, here we go. Opi Hartwig, however, had already slipped out at first glance on the two fish plates that this fish was prepared according to its appearance in the fritous. I'm not sure about it, but the fish, and especially the ovum of the tuber fillet were quite fat. Opi Hartwig ordered the tuber fillet in an egg shell. The tuber fillet was of a really grown-up plaice, all covered with a thick egg layer. As already described, the egg layer around the plaice was very fat. The plaice itself was well cooked, but it was completely lacking wort/salt. There were fresh potatoes, which were served with parsley. Add a salad dress with fresh salad. However, it must be clearly stated that the time of the cucumbers is over at the beginning of December. Otherwise, however, the salad of leaf salad, paprika, tomato, radii and carrot rasp was fresh and crisp. Upstairs on a little stick yogurt dressing. fried in an eggshell, with crushed butter, salt potatoes and mixed salad of the season for 17,50 € The surprise fish plate with the 3 fish fillets of my wife consisted of cod fillet, salmon fillet and sea salmon fillet. The latter could have been exchanged safely with a higher quality fish. 3 fish fillets with a herbal sauce, parsley potatoes and cucumber salad for €20.50 Also here Opi Hartwig thinks these fillets were clearly prepared in the frying. All three fillets were crispy on the outside, but almost to the border that the fish inside becomes too dry. That's better for other gastro. As a disturbing thing, my wife also felt that she had to pull out a huge amount of greases from the Seelachsfilet. Again, the wort/salt was missing, so my wife, which she does only in extreme emergency, had to choke. Surprise fish plate with the 3 fish fillets from cod fillet, salmon fillet and sea salmon fillet As supplements, there were again plenty of fresh potatoes and the crunchy side salad. There was also a small bowl with a warm herbal dill sauce and a small bowl of cucumber salad. Herbal dill sauce The sauce reminded a little of our former school meal, there were always such thick sauce. The cucumber salad was fresh and even prepared, but it was clearly noticed here that the cucumber period had expired, and tried to make this up with a little more vinegar and wort. Gurkensalat Then there were still my Spare Rips as a meat part this evening. On the plate were two long, steaming and dark-cooked ribs. Saving rips about 1000gr marinated pork rib from the oven, steak sauce honey sharp and fries for 16.50 € The meat was buttery, and the bones almost fell out by themselves. The rib was marinated on my wish with sharp honey BBQ sauce. The smoky BBQ taste, with a clear honey note, while in the background the sharpness of the chili slows down and sneaks in secret. delicate, softly cooked ribs As a dip there was also a small bowl of pleasantly sharp BBQ sauce extra. BBQ Sauce The Pommes in the other extra bowls were fried. Wow, I decided again. The Mayo extra portion for the Pommes was calculated with 0.30 €, which is very moderate. Whether this was 1000 grams of ribbing I can't say, there are much better meat weight estimators here at GG than me. After we had crushed our huge portions, we were asked by the boss whether it could be a baggage at the expense of the house. We chased and were covered with three glasses of a self-contained Christmas greeting. The ingredients remain the secret of the boss, but we could taste Amaretto out. Our conclusion: we left 77.70 euros in the newly renamed “Koch ́s Restaurant” in Burg. One thing they have to leave, meat they can. The ribs were a rage, the burgers at the neighboring table were huge and also looked delicious. The steaks on the other neighboring table also looked good. Only in the fish did it happen. Or are we too pampered with the aalkate? For this, boss and boss were very friendly and thoughtful for the good of their guests. The restaurant clean and homely, only the red carpet once needed a refreshment, but that was now just a marginal note.

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Out of season and really only a few diners in a room with plenty of covers. Staff very friendly and attentive. I had the BBQ burger excellent quality and large (c350gms! with good toppings. One of my friends had the fish burger which he declared excellent; it was made of pieces of fish rather than a mash. And good beer too!

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