Henßler Henßler - Menú

"Review from 04/2013 Easter 2013, the sun shows friendly, the sky above Hamburg appears early, the temperature just exceeds the 0 degrees limit. An icy east wind, Hamburg in Easter Winter 2013. Rabbits with beard ride with reindeer sled and with red white coats through the Hanseatic city and spread eggs. Easter holiday in Hamburg. Friends said we had to go to Henssler Henssler. The proposal alone triggered defense. Eating at a TV Event Presentations Koch? So a cook who obviously spends more time in TV talkshows and other TV formats instead of standing behind the stove. All right. And in addition, brother and father Henssler are also active there. Where for tourists the fish comes from not from the sea, but from the fish halls there the Hensslers in the former fish halls have been running their restaurant for 10 years. The restaurant is still a scene restaurant and appropriately styled. Black leather, black chairs, cool, purist, all reduced to the essential. Unfortunately you do not reduce to a convenient number of places. In an airline, one would speak of a maximum seating. You can't get worse. Convincingly friendly welcome. Flott, nice symphatic. The restaurant was already over 75% filled. Instead of focusing on the map I always have to explore my environment. The audience was a cross-section of the German restaurant visitors, probably it was on the Easter holidays. Hamburgers and tourists. Tourists from North, South, and East Germany. To this end happy Rhinelands and Westphalia. An insurmountable dialect composition for fear. But what is it, we're here for dinner, not to hear Leipzian dialects. Although this was insurmountable. Now please, focus on the map. First of all, the sushi durability. Other Asian-coloured dishes. A bit of Thai, a bit of Japan, just far east in alignment. 4 or 5 menus. Everything made a careful impression. A clear wine card. Germany and France, but also plants from Italy, Spain and Austria. Pleasant also 5 or 6 open droplets. The price of the wines is boldly set up. Our Order: Appetizers: Tempura of Shrimp and Papaya Shrimp Salad. As main dishes Tunasteak and cattle fillet with Edamame. The one or other query during the order was able to answer the service competently and without the approach of uncertainties. Shortly afterwards, an Amuse Bouche was served. A small sushi presentation, visually perfectly presented. Delicious, but delicious isn't enough to go to the TV cook. The expectations are high. You wait for the taste explosion. I'm sorry, but it didn't happen. Maybe we are not the highly-competent Sushi experts who can classify between rice the affiliation of Pacifik fish. But let's not be too critical. It was a greeting from the kitchen, without an explosion. In the meantime, the restaurant had filled to 100%. Measured to 130% on the available total area. The noise level increased. I could hardly reach Hasimausi on the other side of the table acoustically. The appetizers were served. Three beautifully presented Black Tiger shrimps in the dough coat. The coat consisting of rice flour and egg was thin. Therefore, not the dough coat dominated the taste, but the shrimp. Crafty well prepared, all neat. I'll call Hasimausi. Yes indeed I have to call. She nodded, it seems okay. Shrimps, Papaya Salat and Cashews united on their plate. As she told me later, a light and especially refreshing appetizer. All right, I'd have had the shrimps contained in it. I don't have to have Papagyas, and Cashews really only taste for beer. I'm probably being punished by all Asia Pacifik gourmets now because of this statement. The Asia Pacifik Cuisine preferred here by Henssler Hensler is certainly good but also a trend that is resolved in a few years from the next trend. We're looking around a little. The service is positive. Always present, employees who take care of the guests, yes the guest take care of it! We hear from the neighboring table, he's probably insane. Eifige Sachsentouristen are always looking into the open kitchen, whether you might see the Henssler. You could see various chefs, many of them Asian. Actually, for the Saxon neighbours at the side table, there were two questions in my mouth: a. Should I get you a binoculars and b. The presence of Hasimaus unfortunately forbids such questions. The main dishes are served. In front of me a designer plate is placed, on it a magnificent beef fillet. Supplemented with a decorative tomato and Edamame. It is, of course, not easy to serve vegetables from European countries, e.g. greenhouse tomatoes from Holland, but also exotic vegetables and fruits. Fans of vegetarian cuisine I expressly would not have gotten into rapture at the sight of soybeans Edamame, and perhaps even a taste explosion you will not experience anything else. But the beef fillet, my dear Henssler perfect. Exellent meat, prepared to the point as ordered, hat off! With this high-gloss, it is also completely worth wondering whether the fillet was prepared by Steffen Henssler, his brother, his father or an Asian 49 kilos cook. If I'm in the ICE, I don't expect the train's head to be the train's head. In other words, I was extremely satisfied explosion! A look at my lady's plate showed me a blackened tunasteak. Add an avocado salad, more exotic vegetables with a peanut dressing and a little tomato butter. Hasimausi was satisfied. No, I love it. She praised the creativity, the exotic composition of the supplements, so all the guys from the kitchen had conjured on their plate. At Dessert, the slopes and demands of many restaurant guests are often far apart. Henssler Henssler continues his Asia Pacifik concept. Classic German or South European dessert creations are not found here. The span ranges from Sesam Krokant Parfait, Macadamie Brownies, to fried ice. We chose the roasted vanilla ice cream, an Asian classic. My lady was thrilled. For me it was good, with a little too much honey, the bear, the brown one needs. Conclusion: A restaurant that places great demands on itself. The kitchen has filled this far for us. Unfortunately, the high noise level and the very close seating slightly reduce the enthusiasm for the overall culinary experience. The restaurant can accommodate around 100 guests. If only 70 guests were accommodated, the feel-good atmosphere would be much better. Certainly, but not the necessary economic viability. And what you hear is always booked. So why should you change something? The restaurant works in the evening in a two-shift operation. The guest has the choice to reserve a table for the time window from 18:00 to 20:00, or for the second layer thereafter. Just a look at the price. The appetizers are on average at 15, Euro, the main dishes at about 30. Euro. For the services offered, the prices are completely fair. Other TV chefs call up quite different values. To the stars. The appetizers were neat, good 3 stars. The main dishes we consume were very good 4.5 stars, or almost 5 stars. Also for dessert 4 stars. For the narrow and loud ambience, laboriously tormented 3 stars. At the exit we met some tourists from Dräsden and Leipzisch. They were in vain looking for a souvenir. What they imagined, I don't know. Perhaps henssler from Marzipan, henssler from chocolate, hensler as a loacher, or maybe hensler rolled into milk rice sushi? Thank heaven that Merchandising also has limits."