Murken`s Krug zur Fähre - Bremen

In general: from time to time it must be regional cuisine, so bratkartoffeln, sülze, hering, knipp and co. the number of guest houses that make this kitchen tasty has drastically declined in recent years. I have already complained in some reviews that in the so-called bremer schweiz and at lesum and hamme many traditional names have disappeared (schoops, lamcken, bruns garden, imhoff, ritterhuder schleuse . until recently also murkens krug stood to the ferry on this list, located on the lesumufer opposite of knoops park. after the old management under the family murken since 1855 in 2011, under the name “Alma” a vegetarian restaurant in the traditional house had tried and failed since autumn 2013, which no prophetic gift required. the sailors and sailors expect from an outing place and such is the house from the location, deft on the teller and not a vegetarian green cabbage dish in the winter season, which is a real frevel! on 25.05.2019 the Polish wetin katharina szkudlarska won a new opening under the old name. traditional regional cuisine, supplemented with Polish specialties were praised in an ad. an internet presence is still in vain. on a Friday with a rather cool weather we returned to the cripple at 18:00 hrs. inside we should be the only guests. There were five tables outside. later a smaller company with older companies appeared. the claim is therefore still very behaving. After our visit we agreed that the kitchen performance is not intended to put on our lists. to our references for deftige bratkartoffelkitchen (lesumer hof, north side, to the husk, brunnenhof is not suitable. the Polish card is also not intended to animate a recovery. the pricing is moderate. the zeche of 55 € included four dishes, five beers and two snacks. service: we were personally served by the wetin who played the few guests alone. a young man in a most colourful craftsman's pants sometimes dragged beverages. if a large thirsty and hungry group had fallen in, Mrs szkudlarska would probably have to drive out more poor and envy to leave no frustration to the guests. so she could be calmly present and served quickly. their communication is limited to the most necessary. that is a little bit to bind older people in particular. the dayd group would have b. the Polish courts with descriptions can put to the heart. then it would not have been misunderstood that bigos, who is on the map with the addition “Polish Sauerkrauteintopf” is not a suppening dish. so only three stars for the duty exercise. the drinks prices are moderate. After all, three beers are tapped: the local haake beck from the large group for 2,50 €, the popular natural bee crumbles from the same brewery for 2,90 € and as further group sister the French kellerbier is offered for 2,60 €, always 0.3 l. for the water 0.7 l stand 4,40 € on the bon. I have not documented the wine offer. Eat: the card is manageable, but sufficient for an outbound restaurant. for fast hunger there are curry sausages and bratwurst, traditional are bratkartoffel dishes with sülze, knipp, matjes, brathering or simply mirror egg. short-fried from the black and clean and the bark-sroulade round off the expected. the Polish card includes chicken soup, piroggen, bigos, pork medallions and carvings with rahmchampignons or fried kohl, kartoffel buffer, a potato tack meat run and steamed dumplings with roasted. all main dishes range from 8.50 to 16.50 €. brot with sülze or bratwurst with pommes is available for just under 7 €. the meat products come from the nearest meat boes from burg, who enjoys quite a good reputation. we chose the chicken soup (4,50 € and seven piroggen with cheese filling (8,50 € as starters. my suppe was served very hot in a stretchy terrine. when stirring, only soup noodles appeared, which immediately flew with the broth again from the spoon. my constant companion then gave the tip to sprinkle the broth and then to shove the noodles, which proved to be a targeting. the broth with a good fat film seemed to me homemade. but what does the kitchen do with the huh? here I would have liked a deposit of the huh that would justify the name. so it was a broth with typical soup noodles. more interesting the piroggen. seven medium-sized teig bags with peeled tweezers, gereiht around a pot with unworn crème fraîche. the teig bags were filled with fresh cheese and good edible and saturating. instead of the boring crème fraîche, they would have earned an acidic look, as it would like to be given to pelmeni. then the two bratkartoffel dishes; once with sülze (10,50 € and once with knipp (11,50 €). the bratkartoffeln at least from the cut homemade and roasted with quite soft speck pieces. that should have happened more vigorously, because they were served too “blond”. very good the three thick half discs sülze. for my constant companion with too little pieces of sash, I found my sample of lean, firm and very well spiced. clearly the caraway note. for me a very good student. the small with remoulade deserves the same thickened as the tip to the piroggen. she tasted absolutely flaw. nothing spicing like sard, searettich or worcester sauce were to be heard or lumpy of the gurke or the ice. I also found the 08/15 supplement salad on the tellers boring. so only the sülze could convince, so the supplier selection. my knipp was fried as a disc. knipp (main components: heel-grass, fat swarm, slim, swirling is sold in large rolls in an art intestine. if it is a thick slice, the redstaroms are less pronounced than if you split the knipp in the roast and thus create more surface. the sharp tanning should also be decisive for the good taste. it almost looked like a patty-shaped burger. at least on top and bottom were fried. but the knippbrät was not strong enough for me. there were missing pfeffer and piment. on the tables are simple salt and pepper shakers and in a mini-fläschchen with iron closure maggisoße. for the broth and the piroggen I could pull out just four stars. the main foods are not coming out over three stars. so verbal 3.25 stars. through the kitchen door we could occasionally see a younger woman working in the kitchen. I guess she was the only cook on that day. I wish her clearly more mute in the seasoning of the dips and more endurance at the bratkartoffeln, which can be war-departing in the bremer room for the assessment of farms (the locals are housed in a red clinker building that reminds with its cripple whales. in front of the entrance a beautiful terrace, from which you look over the direction river (lesum). on the wide deichvorland however typical equipments of a water sports club such as trailer or an old kran. under the old management there was a ferry service to the other side, which I remember from my childhood well. one had to ring a bell at the anleger and the ferryman came over and was later swallowed. Sitting in the spacious dining room, you can also look through the window over the deich. the device is retained. on a brighter wooden floor stand bare, dark wood tables, many owal. two different chair types, which are assigned to the tables after the distinction square or owal. in the open gas room only some supporting columns have a somewhat subdividing effect. between the table rows there is a lot of space. at the evening I felt it as a bit cool in the room and the few guests may have additionally reinforced the impression that it seems somewhat uncomfortable. the columns, walls and the deck are painted in a very bright tone or white. the maritime deko still stands at the deck in the eye with ceiling lights with deafness, a reuse and sailing. through the owal form, the fourth is taken unused work area. from the loudspeakers, the program of a radio transmitter was well audible. cleanliness: everything very well maintained. partly modernizes the damentoilette.