Andrejs Oyster Bar - Menú

"After our holiday there should be a worthy conclusion and so we have electronically reserved ourselves for the last day of “tour de menue gusto” in Andrejs Oyster Bar Restaurant in the almost predominantly listed Oberkassel. An e-mail feedback took place immediately, such as confirmation of the desired menu change by Madame's mussel intolerance. The central location, right on the Belsenplatz, makes it easy to get from the centre of the forbidden city, by bus and tram to the restaurant. As of us, with the means of the ÖPNV, we chose this time the arrival of PIG Personal Individual Companion. On this Sunday evening even a free piece of the valuable community parking for our small farm should be preserved.... From the outside, through the narrow front almost inconspicuous, a fairly large, slightly angled guest room opens inside, next to and behind the counter surface. Due to the ceiling height and the comparatively simple ambience with black and white as predominant colors, it then looks generous again. A high-end French diocese is presented. The device is stylish/safe on the toilet. Really stable diocese table marble top? and black lacquered bow wood chairs, awarded with solid dust casting and dishes. Welcomed on our arrival, we were led to the reserved table to provide the offer to our jackets, we refused to be offered gratefully in view of the place at the bank. Our precautionary, repeated reference to the allergy of Madame seems to have been easily pierced, but possibly friendly in communication and confirmed the corresponding implementation with a somewhat genetic expression. Our question about wine tasting was routinely described with the indication that all wines were matched to the food offer and many of them are offered openly. So we first ordered a bottle of still water and dedicated ourselves to the selection of wines. A first sought-after Sauvignon Blanc was discarded in favor of the Chardonnay from the wine milk from the small but fine location “Blauarsch” at Monsheimer Silberberg in Rheinhessen à 59, Euronen. A very good choice as soon as it turned out, such an intense but well balanced Chardonnay was never from Germany and would not have expected it in this form. In view of the quality, the Oberkasseler meets a little less at an estimated purchase price of around 15 euros. In addition to the drinks there was a homemade bread and a rouille-like bathroom. Both very harmonious and very good quality. Bread was submitted on request. The menu en detail: Bisque de Homard Jakobsmuschel, Kalbsbäckchen, lobster lenses Baby Calamari after Laune der Koch Seeteufelmedaillon à la Grenoblaise Andrejs 1⁄2 lobster „Thermidor“ Crème brulée classique The amuse gueule delicat sawnig classic lobster bisque with intense aroma and creamy On the point glassy roasted scallop meets butterflies skinned calfs on a bed of peeled red, bite-resistant garden lenses. The cook was obviously the best mood as the baby Calamari also came in an intense crèmesauce along with herbs and Salicornes al Ragoût. In contrast, an independent interpretation of the preparation in “Granobic”. The fried navy medallion on capers, herbs and lemon fillets up to the classic shrimp additionally with Mediterranean vegetable fennel, paprika etc. The main course A half lobster served again in cast iron approx. 250g Chix in classic preparation with touring vegetables and sauce Hollandaise. In place the scissors cooked, a little hard, but still far away from rubber, the tail meat. Through the saturating appetizers exactly in sections. The dessert Absolutely classic and without chichi, egg cream vanillacrème with caramelized sugar crust – nothing to write home.... After our feeling, your own claim in the kitchen is very well implemented. This is all the more true considering the menu price to say and write 39, eurons per person. Not quite so carefully does the Service Act, despite repeated confirmation, to exchange the mussels in Madame Menue, of course, the corresponding band was served with shells, so I sat a while before the pots used and waited, finally it was corrected relatively quickly. What appears pleasantly loose at first comes over as a disinterest. Free to Bap, the boss among us was just called “Zorro” Dä **** at most e ze en der Schnie un fall lallend vüür Länigkeit öm, na un? Kristallnaach! The rest of the process was smooth, drinking wine was almost too often. All in all, we felt comfortable, even if Oberkassel is not our corner, we will definitely visit Andrejs Oyster Bar Restaurant again. For two menus in three four courses, a bottle of white wine and two bottles of Badoit à 0.5L, 137, Euronen were due, measured on bids and the Düsseldorf Moon prices were quite fair."