The Reep Evening Menu
So delicious!
Try your way through our menu. We're always reinventing ourselves – and we want it to taste just as wonderful to you as it does to us.
Dinner menu
Settle in first!
Bread and Dip
| per person 4 |
Starters
Smoked salmon fillet
| with celery purée, sea buckthorn and pickled cucumber | 14.5 |
Smoked tofu (vegetarian)
| with celery purée, sea buckthorn and pickled cucumber | 14.5 |
Salmon tartare
| with yuzu, lime, coriander and ginger | 17.5 |
Parsnip–truffle soup (vegetarian)
| with chive oil and Parmesan croûtons | 10.5 |
Corn–miso tartlet
| with grilled octopus, herb espuma and teriyaki sauce | 16.5 |
Mains
Pumpkin ravioli (vegetarian)
| with Friesisch Blue cheese, walnuts, quince and tarragon | 21.5 |
Pan-fried sea bream
| with Thai basil risotto, Thai asparagus and oranges | 29.5 |
Duck leg
| with braised red cabbage with apple, potato dumpling and glazed pear | 31.5 |
Gratinated lake char slices
| on colorful barley ragout with saffron foam | 29.5 |
Vegetable ragout (vegetarian)
| of hokkaido squash, pearl onions, king oyster mushrooms, and sugar snap peas with potato dumplings and goat cheese | 27.5 |
Pan-fried plaice „Finkenwerder style”
| with bacon and warm potato–cucumber salad | 26.5 |
Desserts
Reicher Ritter (Brioche French toast)
| with butter and cinnamon, vanilla foam and Franzbrötchen ice cream | 12 |
Warm „Hamburger Puffer“
| with chestnut mousse and marinated fig | 12.5 |
