"It's almost exactly a year since we were at the Landgasthof Petersen in Landkirchen at Fehmarn for dinner, and since we liked it so well, we had to return to lunch the next day. Since Petersens opened your farm only during the holiday season, unfortunately we could not go to eat here in autumn, winter and not yet four weeks ago. Landgasthaus Petersen in Landkirchen Entrance to the Gasthaus When we arrive to Opi Hartwig we always pass here in Landkirchen and noticed light in the guest room on Wednesday. A large, handwritten note “Frischer Spargel arrived” in the window. So that was our curling bird for Opi Hartwig. He and we love fresh asparagus. So the next day it was called to the phone and to Petersens. Since the inn is open only from 12 am to 6 pm, and the dinner at 5 pm is clearly too timely, we decide again for a lunch at Petersens and reserved a table for the coming day. Ms. Petersen was accustomed friendly, we were looking forward to lunch. Guest room the old counter The next day we were on time on site, and just before half one at noon the only guests. So we had the free choice and decided to have a place on the window. Nothing changed at the original ambience, that would be a french with such a historic gem. uriger Gastraum Gastraum with Theke Frau Petersen handed us the menu, and since she knew we wanted asparagus, she told us what we can get with asparagus. They don't have an extra asparagus card as they get their asparagus only for a week, so just before Easter. According to Petersens, their asparagus are fresh from the Lüneburg Heide. Since it was quite clear for us at home what we wanted, we were able to order without great consideration. As drinks: · 1x 0.4ér King Pilsener for 4,90 € · 1x 0.33ér Jever Alcohol free for 3,90 € · 1x 0.2ér self-made quinces juice for 3,30 € As main dishes it should be: · 1x Schnitzel „Wiener Art“ with fresh asparagus, sauce Hollandaise and salt potatoes for 29,90 € · 1x fried salmonella So we were able to enjoy our drinks, and snort about the one and the other. We were very positive about the quinces juice, which family Petersen produces himself and then offers for sale in the inn. This juice was tasted in housewives. A wonderfully fresh, hearty taste of the quince made this drink unforgettable. Such a quince juice, without any sugar, I had been drinking at my grandma in childhood days. Petersen's quinces make their own drinks from almost all fruits in the home garden, but except for the apple juice and the quinces juice were all already sold. After Ms. Petersen helped her husband in the kitchen, she came back to Klönschnak and the latest Fehmeran stories were evaluated. In the meantime, two other families came, so that they took care of them. One with, one without.... In the meantime, we were able to pick up the scavenger as well as then to pick up the sauce Hollandaise by hand from the kitchen. Mr Petersen continues to cook himself, and especially fresh. After 35 minutes, our food came to the table. The plates lived full, there was nothing to complain about. On Fehmarn you eat asparagus traditionally with ham, and so Opi Hartwig, like last year, decided to make ham with fresh asparagus, sauce Hollandaise and salt potatoes. ham with fresh asparagus, sauce Hollandaise and salt potatoes Here I can only write as last year: He was served a large plate with many bars of fresh asparagus, fresh (Fehmarn) potatoes and homemade sauce Hollandaise as well as a board with several slices of fresh ham. Only the amount of the odour-cut, spicy, but not salty ham would have loosened with the associated amount of bread for an evening bread for 2 persons. fresh, smoked ham But there was still the buttery asparagus, which in combination with the creamy and mild sauce Hollandaise was the real delicacies. Opi Hartwig fought bravely until the end, and did not regret his choice again. ham with fresh asparagus, sauce Hollandaise and salt potatoes My wife today wished the roasted salmon fillet with fresh asparagus, sauce Hollandaise and salt potatoes. Two thick slices of salmon fillet lined their plate. The salmon, well seasoned and tidy fried, fits very well with the fresh asparagus, which I could not imagine at first. fried salmon fillet with fresh asparagus, sauce Hollandaise and salt potatoes The fish inside still delicate, juicy and light pink. The fresh asparagus between bite-resistant and soft, very well hit. Above the asparagus the airy, creamy and delicious sauce Hollandaise. The Fehmarn potatoes are always good anyway. It can be seen especially in its size. There are no monster potatoes here. For the eye there was a small decoration of salad, paprika and orange slice. Fehmarner Potatoes I had chosen the “Wiener Art” carving typical of us in Saxony with fresh asparagus, sauce Hollandaise and salt potatoes. And I wasn't disappointed. Two large carvings had been looking for their place on the big plate. “Wiener Art” with fresh asparagus, sauce Hollandaise and salt potatoes With a plentiful panade around, the two pork carvings were fried golden yellow to slightly dark, so a crispy and firm panade was created. The meat is really good, Mr. Petersen said. My wife would have been too much of the good, I loved it. Here too, Mr. Petersen had his pan in the handle, because the meat was pleasantly juicy, so the pan was taken from the stove in time. “Wiener Art” with fresh asparagus, sauce Hollandaise and salt potatoes I also had plenty of bars of the Lüneburger asparagus on the plate. The potatoes were placed in a small bowl intended for my wife and me. There was also a bowl of the freshly beaten sauce Hollandaise on the table, of which almost nothing left. self beaten sauce Hollandaise The fresh asparagus beat per dish with approx. 10 Euro surcharge for beech, which was quite heavy for us at the beginning, but after Mrs Petersen called us the prices for the first fresh asparagus from the Lüneburg Heide, we almost wanted to fall off the chair and found this surcharge for the first asparagus of the season justified somewhere, at least for Petersens. Mr. Petersen came out of his kitchen in the meantime, of course, and asked if everything fits. Of course it was, and Opi Hartwig promised the next days, unfortunately without us, to come back to eat fresh asparagus, of course with ham. So we left the island with Opi Hartwig and drove to the mainland to visit a Strauss farm once in Hohenfelde. Our conclusion: we left €98.80 at the Petersen farm for our lunch. The food was once again top, family Petersen as always very friendly and thought about the welfare of the guests. Only the very expensive asparagus gave a thread of taste. We'll definitely be back. Logo"
