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 | 10.5 |
Pears, beans, bacon
| Pear terrine, warm bean salad, crispy pork belly, accompanied by a sauce with lardons | 12.5 |
Grilled octopus
| with fennel-apple salad, chive mayonnaise, and rye bread chips | 16.5 |
House-cured mackerel
| with marinated tomatoes, pickled zucchini, and Kalamata olives | 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 | 28.5 |
Homemade tagliatelle (vegetarian)
| with creamy chanterelles, blueberries, and Deichkäse | 21 |
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 | 19.5 |
Kohlrabi rolls (vagan)
| filled with lentils and potatoes served with onion cream sauce, summer vegetables, and arugula oil | 18.5 |
Hamburger Pannfisch
| Pan fried catch of the day in a wholegrain mustard sauce with fried potatoes and a colourful salad | 28 |
Carrot variation (vegetarian)
| with potato fritters and roasted seeds | 21.5 |
Greetings from our partner city
Chicago:
Burger made from organic Galloway beef
| on a brioche bun, with fried and braised onions, crispy bacon, cheese, fries, and Caesar Salad | 22.5 |
Desserts
Gratinated sweet cherries
with vanilla ice cream | 10.5 |
Franzbrötchen ice cream (vegan)
Cinnamon pastry ice cream with strawberry salad and Caramel sauce If you like: a shot of egg liqueur | 8.9 |
Fermented blueberries
| with elderflower sorbet and mint oil | 11.5 |
