The Reep dinner menu
The crème de la crème of northern German cuisine
These classics have made it onto our menu. Our mission is to cook those tried-and-tested dishes to perfection.
‘I’ve had this before, but it’s never tasted this good!’
Dinner menu
Starters
Colourful leaf salad (vegetarian)
| with orange mustard dressing, rocket, lamb’s lettuce, radish sprouts, garden cress, camelina oil, roasted nuts and croutons | 11.5 |
Pears, beans, bacon
| Pear terrine, warm bean salad, crispy pork belly, accompanied by a sauce with lardons | 13.5 |
Herring tartare
| with crème fraîche, dill pickles, and pumpernickel crunch | 14.5 |
Goat Cheese-Kohlrabi Ravioli (vegetarian)
| with warm almond cream, pear, and thyme | 14.5 |
Soups
Finkenwerder-style potato soup
| Smooth and creamy with bacon, marjoram and croutons | 9.5 |
Mains
Roulade of organic Galloway beef
| with potato-and-celery purée, green beans and roasted onion rings | 30 |
Carrot ribbon noodles (vegetarian)
| with herbs, red pearl onions, and goat cream cheese | 19.5 |
Fried fish
| Pike-perch fillet with chives-potato salad and tartar sauce | 24.5 |
Hamburger Labskaus
| Lobscouse with beetroot, a fried egg, pickled herring and gherkins | 22 |
Pan-Seared King Oyster Mushrooms (vegan)
| with caramelized parsnip purée, spiced lentils, leek broth, and shallots | 20.5 |
Hamburger Pannfisch
| Pan fried catch of the day in a wholegrain mustard sauce with fried potatoes and a colourful salad | 28 |
Cauliflower variation (vegetarian)
| with tarragon and leeks | 19.5 |
Greetings from our partner city
Chicago:
Burger made from organic Galloway beef
| on a brioche bun, with fried and braised onions, crispy bacon, cheese and fries | 22.5 |
| with small Caesar Salad | +6 |
Desserts
Cherry ragout
with curd cream, honey ice cream, and buckwheat brittle | 12.5 |
Rich Knight
with butter and cinnamon, served with Franzbrötchen ice cream and vanilla foam | 12 |
Lemon Cream
| with sponge cake, meringue, vanilla crumble, and yogurt ice cream | 10.5 |
