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

with orange mustard dressing, rocket, lamb’s lettuce, radish sprouts, garden cress, camelina oil, roasted nuts and croutons10.5

Pears, beans, bacon

Pear terrine, warm bean salad, crispy pork belly, accompanied by a sauce with lardons12.5

Warm fillet of salmon

with pointed cabbage, grapefruit and chestnuts

17.5

Warm slices of Duroc pork

with pumpkin puree, porcini, apple and malt beer16.5

 

Soups

Finkenwerder-style potato soup

Smooth and creamy with marjoram and croutons8.5

 

Mains

Roulade of organic Galloway beef

with potato-and-celery purée, green beans and roasted onion rings26.9

Pasta sheets

filled with pumpkin and parsnip, with sauteed porcini and nuts

19.5

Fried fish

Pike-perch fillet with chives-potato salad and tartar sauce

22.9

Hamburger Labskaus

Lobscouse with beetroot, a fried egg, pickled herring and gherkins18.9

Vegan lobscouse

with beetroot, vegan fried egg, vegan pickled rollmops and gherkins17.9

Hamburger Pannfisch

Pan fried catch of the day in a wholegrain mustard sauce with fried potatoes and a colourful salad26.9

 

Desserts

Pancakes with apples from the Altes Land region

with sugar and cinnamon

9.5

with home-made vanilla ice cream on the side

10.5

Franzbrötchen ice cream (vegan)

Cinnamon pastry ice cream with warm raspberries

Or a non-vegan version with advocaat or hot Valrhona chocolate

8.9

Warm elderberry soup

with semolina dumplings8.5

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