"By Opi Hartwig his long hospital and rehab stay he had seen his best mate Walther the last time in December when we were together in Lübeck. Since then, almost a quarter of a year has passed, and we wanted to make Opi Hartwig a joy, because it is not possible to travel from Fehmarn to Lübeck. So we got a short phone call with Walther, and we made a meeting for the next day. Two good friends: Walther and Opi Hartwig Da Opi Hartwig but still is slightly weak on the legs, it should not be the usual city tour through Lübeck, but rather the more quiet variant. Since Walther has his cottage in Israel's village, and we wanted to pick it up there, of course, was the shortest way to walk nicely to Travemünde. From Israel's village we were there in a few minutes, our car parked on one of the many paid parking spaces, and now we were able to stroll and stroll along the beach promenade along the Trave. The weather was good for us, sunshine, blue sky and the first springy temperatures. So right we hadn't picked up a restaurant before, for us it was only clear that there should be fish. At Gosch on the promenade we were almost weak, but the store was visited too well, so that there was no more reasonable space in the interior, and outside under the heating mushrooms we did not want to sit. Our goal today: Traveblick The name promises a lot After all, we arrived near the Gosch to the floating restaurant „Traveblick“. Hartwig and Walther had been fed here a long time ago and were at least satisfied at that time. Since Walther sees us Saxony as a tour, we were not enough in Lübeck and Travemünde, this was now the perfect place. As Mr NoTeaforme has already described, the restaurant is stored on Pontons and consists of two floors. The kitchen is housed in a side pone. Access to the restaurant The restaurant was well visited at noon, we were lucky that two tables were free on the top deck. We had free choice, and of course we took the table that was walking to the lake. Here you have a wonderful view over the Trave to the Priwall and the cruise terminal. From time to time, a ferry or a big cross driver will come by, you can see something as a tour. The restaurant is simply equipped. On the rustic wooden floor there are sufficiently large but shaky tables, on the large basket furniture with seat cushions you sit very comfortably. The sun already heated the swimming restaurant nicely, so the roof hatches were already open in the roof. What's this summer? Upper guest room overlooking the promenade upper guest room overlooking the Trave direction cruise terminal We were greeted by two ladies who kept the store running here in both areas. Bone job, step up all day, treppab. They both know what they did in the evening. Perhaps their friendliness was also due to the many kilometers that they were going through the day, or it was simply the so much praised Nordic friendliness. At any rate, we didn't feel friendly, the sound was rough. Menu The menus were served immediately after our set, and one wanted to know what we wanted to drink. Yeah, but how do I know what this place offers to drink? Could we look in the map first? Well, if it must be. At the same time I asked the lady, but please ask the outside door in the service area, which was at the end of the place, but please close, as it was unlikely to have both the older gentlemen and my lady frothed, and I sat exactly on the train. In response, I didn’t get this to go, as the two service personnel would then “extreme” in this corner. Instead, she would close the roof windows. Said, much improvement didn't bring it to me at least because the stairway was diagonally behind me, and it still moved. I'm not a frost bump now, but in the course of our meal, I had to take over the jacket because it got too cold. Two tables farther behind were two old ladies who took their daily cocktail here. It was too warm again. Whether it's alcohol or anything else, I can't say it was either too warm or too cold. upper guest room overlooking the Trave Genug. In the meantime, we had already opened the beverage side in the map, and that was probably the sign: now knowledge what is in the map. So we at least threw a quick look into the map and ordered as drinks: · 3x 0.2ér Grauer Burgunder for 5.50 € · 1x 0.5ér Benedektiner Hefeweizen Alcohol-free for 4,90 € Extract from the menu Now the lady first disappeared, she was occupied. In the meantime, we were able to tell the dishes. 110 fish dishes and 9 dishes from pot and pan should be sufficient to find the right one for themselves. Prices are very human for this situation and are between 14 and 22 euros. In the meantime, our drinks had also come, and to prevent further stress we ordered our food. We dispensed with an appetizer. As a main dish it should be: · 2x red beech fillet roasted on a bed of fried rose cabbage, pastinakens and carrots, refined with parmesan, plus pumpkin potato mustard for each 16,90 € · 1x dorsch fillet in a bacon fried on a bed of pumpkin, onions, bacon, fresh red beet and white beans, The wine glasses then hit our surprise. I might have expected this in a village in Hinterkleckersdorf, or in the Mitropa der Deutschen Reichsbahn, but not in a restaurant at the Tourihotspot Travemünde. But as the glasses looked, the wine finally also tasted. He was mad and just tasted cheap, so the two gentlemen and my wife agreed. Well. Luckily, we didn't have to stay with this open for a long time, because after a quarter of an hour our plates were in place with the desired dishes. At first glance they looked very appealing, but that was almost. My wife and Walther had picked up the redfish fillet. In the end, there was not much that was at stake with the two. Two filets from the redfish, all seemingly prepared in the frying, because the fat only smells like that. The one fillet of my wife was probably already wandered through this fat bath for the second time, because at the narrow end of the fish it was just crispy and (fur) dry. roasted red beech fillet on a bed of roasted cauliflower, pastinaks and carrots, refined with parmesan That's what I get in the snack bar. The cauliflower made an appetite at least from the sight, because it was wonderfully pale green. No wonder, he was probably only very short in the hot water and then in the pan, because he was so hard that he wanted to flee from the plate when cutting, or if he was eaten all over it, it was necessary to have proper teeth. roasted red beech fillet on a bed of roasted cauliflower, pastinaks and carrots, refined with parmesan In the small cut carrot panes it was all right that these were bite-resistant. Pastaques and carrots kept the scales in the number. The vegetable bed was still sprinkled with some parmesan, finished. The pumpkin potato stampf was placed in a larger bowl where both had to divide. I personally didn't find that nice, because even if Hartwig and Walther can be our fathers, I don't have to eat them out of a bowl. So much was then finally not eaten by this potato pile, because despite that he was quite rough and also small pumpkin pieces were to be seen, he tasted nothing. Roasted on a bed of roasted rose cabbage, pastinaks and carrots, refined with Parmesan, with pumpkin potato pumpkin pumpkin potato pumpkin potato Stampf Opi Hartwig had decided as always for cod. Here he was fried as a cod fillet in the bacon coat. Because you eat fish with a fish knife, the three fish scissors of course also got one. But how nice am I supposed to cut a bacon coat with which the cod was wrapped? • 1x cod fillet in the bacon fried on a bed of pumpkin, onions, bacon, fresh red beet and white beans, with potato crustle After Opi Hartwig was ungratefully juxtaposed on it, I merciful, and went to the service area to pick up a real knife with zigzags. To behold, now Hartwig could finally eat. The cod in the bacon was as he looked certainly also prepared in the frying, because of the fat he had a lot to offer. Not bad may be the idea of making a bed of pumpkin, onions, bacon, fresh red bee and white beans. Of these, there was also plenty under the cod, but after a few bites it already mutated into an undefined red mud. And since the eye is well known. No, that was definitely nix. Only the potato crusts were fried and bite-resistant. I'd rather save you the picture. • 1x cod fillet in the bacon fried on a bed of pumpkin, onions, bacon, fresh red bee and white beans, and potato crustel I was looking forward to the Labskaus after “Seemannsart”. As you know, I often eat this North German specialty and too much like it. The first time, however, Labskaus came to me with a matjesfilet and not only with bismarckhering on the plate. That was new to me, and to be honest, the Matjes wasn't really right. Labskaus according to “Seemannsart” with mirror eggs, with matjesfilet, bismarckhering, red bete, onions and cucumbers The Matjesfilet and Bismarckhering did not come from the fisherman around the corner was also clear in taste and appearance. It was also clear that mirror egg had spent almost too long in the pan. Although the egg yolk was still so liquid, the protein was already too crispy at the edge, solid and dark roasted. The actual Labskaus, the mixture of potatoes, beef and red beet did not deserve this name. Potatoes were plentiful, red beet too little, and the beef hardly came through the typical taste, so even less. The whole trip was dry and crumbling, and more reminiscent of Labskaus from the can, how to buy it at some discounter. This then made the few slices of Red Bete, the few rings of fresh onions and the spice cucumber no longer. That was the worst Labskaus I've ever eaten. Well, that the cook didn't hire a ship, I think the sailors threw him overboard. Labskaus, according to “Seemannsart”, relocates with Matjesfilet, Bismarckhering, Red Bete, Onion and Cucumber, this is supposed to be Labskaus In conversation with the neighboring table, we got that the cook has probably only been working here for a few days, and that is to give a new card as soon as he reworks it. I have the nasty guess that the card is then changed to some simple dishes, because he can't cook really well. He has shown that in all three courts. After a smooth hour in the restaurant we had paid and left more than disappointed the place. Our conclusion: we left four smooth 89,00 € in the restaurant, and we also left it. Neither the ambience nor the service let alone the cooking arts were able to convince us here. And if even the two older gentlemen admit this inconveniently, I did not lie wrong with my assessment: here we will make the next time a big bow."
Lübeck
