Burg Klause - Fehmarn

Our second day of the short visit to Opi Hartwig ended, our planned work was done. Our beautiful Lord Hat star radiated his house and glowed far. Almost one could think he's almost the only one who has such a beautiful and great star on the island. In the afternoon we went quietly and we went to the near fire department store. Here a bone marrow dispenser was sought for the small maxima, and the DKMS organized a donor registration together with the local fire department. My wife's been registered for a long time, and I've been getting into it. So be sticks in dispenser. After registering at the DKMS, there were coffee and cakes for Opi Hartwig and my wife, I preferred a sausage from the grill with a beautiful black coffee. There were more treats, but we had to hold back, because in the evening we should go to the restaurant again. Opi Hartwig had long wanted to return to Burgklause in the island capital Burg, so I already ordered a table for us. Entrance to Burgklause Castle Palace Who now thinks the castle claw is a small pub or restaurant is huge. I'd almost say it's the house in Burg. A modern, comfortable 4-star hotel is connected to the huge restaurant. Who now thinks this restaurant and hotel is run by “ locals”, is mistaken again. Although the castle claw has been in the hands of the Felgentreu family for over 50 years since 1968, but as coincidence sometimes wants, her daughter Gesa fell in love with the Allgäu Hans-Peter Wolf, and he moved to the beautiful island of Fehmarn and took over the castle claw in 1992. As one of the rare kitchen masters in his Zunft, he understands it perfectly to bring North and South together kulinarally. Meanwhile Svenja and Bastian Wolf welcome the 3rd generation of the Wolf family. Today Bastian Wolf leads the kitchen as a world-father chef. His vision: Regional ingredients, characterized by the best quality, form the basis for a modernly interpreted German cuisine, which likes to look over the plate rim into the world. Not to miss The family history In the evening we were in Burg on time and were able to park our mobile base in the hotel's own parking lot. The way to the restaurant was both Christmas and romantic at the same time. The beer garden, which is located on the left and right next to the entrance, was also chaired, large screens and radiators did not let the smokers there freeze. After entering the restaurant, we were greeted by a friendly, mature lady. After our reservation had been checked, she accompanied us to our place, handed over the menus, and agreed first. Before we left down, we really fell down to the last table. finished covered During the evening we should also see why: there were a company Christmas celebration, a large, round grandma birthday and also some gatherings of several friends. The restaurant was fully booked until the last place. Two regulars who had no place left were allowed to take their food at the counter. The kitchen and the service had to do well in the evening. Rustic Guest Room Rustic Guest Room We had our place in the old building of the house, which is cozy, rustic with a lot of wood, and rather remembers an Allgäu economy than a North German restaurant. Large benches and cosy, wide chairs with soft upholstery await guests. The new building, on the other hand, is technically modern, but also cosy. While you feel at home on one side, the other side is a typical hotel. New restaurant New restaurant Once we had selected our drinks in the map, we ordered: · 2x 0.2ér Glas 2021ér Scheurebe vom Weingut Wolf aus der Pfalz for 7,70 € · 1x 0.4ér Herforder Pils for 4,20 € Menu For the dishes we have a little reading time in the extensive map. From compulsory fish to various carving and steak variations to Bavarian and Allgäu cuisine, this included all kinds of delicacies. The prices were slightly elevated compared to the other Fehmarn gastroenviron, but still in the normal range. For us it was clear that Opi Hartwig has fish, even if the menu cured with the other delicacies. After 10 minutes our drinks were at the table, we ordered: As appetizers: · 1x potato soup with mushrooms for 7,80 € As main food: · 1x cod fillet roasted with green sauce, small vegetables and butter potatoes The 2021ér Scheurebe from the Wolf winery convinced with an intense, aromatic taste. A perfect dry white wine. I enjoyed the Herforder Pils, although I am always infidel, why not also local beers are given. our drink selection-2021ér Scheurebe from the Wolf winery from the Palatinate Herforder Pils After another 10 minutes a small greeting came from the kitchen. These were three fresh, crispy small baguettes with dinkel, poppy and salt crust. Add a creamy Aioli Dip. At the time, and comfortably snuck exactly right, because until my foredo was beaten 20 minutes. a greeting from the kitchen For that my potato soup was actually wrongly titled with mushrooms. A creamy, hearty and bright soup, which was spiced with a few, floury potato pieces, but even more tasted like porcelain would have earned the title of mushroom soup with potato pieces. It's been wow. Potato soup with mushrooms few potato slices We had to wait another 20 minutes for our main food, and had them standing in front of us just after an hour after we had taken place. Here it was noticed that the kitchen cooks freshly, but with the help of the many guests comes to their limits. However, this was not reflected in the quality of food. Dorschfilet fried with green sauce, small vegetables and butter potatoes Opi Hartwig had decided, as it was different to expect, for the cod. Here were three large and thick cod fillets, which were carefully fried, so that the fish was crispy on the outside and still buttery on the inside and juicy. The peel with green sauce we can not yet determine what it was. In any case, a mild, spicy taste that fits perfectly with fish and vegetables, the small vegetables written out consisted of halved, bite-resistant yellow and red carrots as well as a likewise bite-resistant broccoli. In carrots and also broccoli, the typical taste was still clearly present and did not disappear through salt or to boil for too long. Also the butter potatoes (from Fehmarn production) which were added to an extra bowl were only slightly salted and cooked until they were cooked. For that they were so plentiful that a second person would have been tired of it. Dorschfilet fried with green sauce, small vegetables and butter potatoes extra slices of butter potatoes My dearest had chosen the fried salmon slices on band noodles. A thick fillet from the salmon lay on a large mountain of band noodles. The salmon like the cod on the outside cross fried, inside butter soft and juicy. The cook here understands the art of fish roast. fried salmon slices on band noodles The band noodles tasted very strongly for mushroom noodles, which was excellent for salmon. The band noodles are directed to the point exactly al dente. In addition, fresh cocktail tomatoes and several stems/roasting of wild(? Brokkoli. Her happy face certified to me that she did everything right. Fried salmon cuts on band noodles a la cream with wild broccoli and sworn tomatoes I decided today for the Saiblingsfilet with framed mushroom baby spinach. Here again three large fillets from the char, which, like the other two fish, was perfectly fried at Hartwig and my wife and was only very slightly seasoned. Saiblingsfilet with framed mushroom baby spinat, cherry tomatoes and larette potatoes There was a creamy and spicy sauce with cherry tomatoes, mushrooms and spinach. A dream of Sauce. Until then I did not know any Larette potatoes, but these were really good. Crispy in olive oil fried, seasoned with garlic, delicious. Saiblingsfilet with framed mushroom baby spinat, cherry tomatoes and larette potatoes We haven't had such a delicious meal for some time, and if there was an additional point at GG, this cook would have earned it. However, we need to take a point at the service now. Because whether the full house was the still friendly service so stressed that we were not asked whether we want a dessert, espresso or perseverance. Hartwig's second wine already ordered and my beer remained on the line. Our conclusion: we left at 3rd € 106.90. The Burgklause is a top class kitchen, and Opi Hartwig has recommended us a really good restaurant. Just the end of the day, we missed something. At the cook an additional point, at the service a point less. So from our side full score. PS: actually, there should be a third retreat about a new location on Fehmarn. However, as we were on the Lübeck Christmas market with Opi Hartwig and his friend Walther on the following day, and my wife had really spoiled her belly there, even the journey home to Fehmarn was not so good with many stops, we forgot the evening restaurant visit. While my wife was lying in bed, Opi Hartwig and me at home had a nice bread time. We'll get the restaurant after the next visit.