Lübecker Hanse Gaststätten Gmbh

Lübecker Hanse was recommended by the bartender at the Radisson Blu to my German colleague who was choosing for us. It's always great when locals recommend...

Very good bourgeois cuisine in great ambience. You sit comfortably under old barbars and with all kinds of furniture on the Lübecker Seefahrerei...

This time, I don't let so much time pass, until a very good “test visit” follows the larger overture on a longer menu. In July of this year, the restaurant “Lübecker Hanse” enjoyed me very much after reopening with a new owner at an appetizer tasting in the still empty restaurant in the late afternoon. Despite this very unusual spontaneous entry as a single guest for such an evening restaurant, the service personnel had nothing to do with his professionalism. I was greeted and served not only attentively and kindly, but even despite my appetizers order you did not leave the greeting from the kitchen. The appearance of the staff therefore also matched perfectly to the great ambience in this 400-year-old house. This thrilled me during the short visit with a balanced connection of history with the value of a finer restaurant of the current time. Nothing was dusty or muffy here. Instead, the wooden ball or even the antique, but upgraded furniture delivered short-livedness even when looking. Last but not only did the culinary offer flourish not only in this mentioned connection of Contemporary and Edlem, but also absolutely set the crown to the great Ersteindruck. After an aromatically clear and yet surprising greeting in the form of a Gazpacho Shot from Paprika, tomato and chili, you will be able to prove to me kitchen crew at Pannacotta with orange puree, wasabifoam, chicorée and grapefruit as much as she understands her craft and also has a sense of full and yet memorable taste. So much again for the first visit, which gave me more than enough motivation and anticipation to enjoy the menu and the service staff a little more detailed and, of course, to put them on the test. On an earlier Thursday evening it was then ready and again I crossed in front of the beautiful old building, but this time with reservation. Outside view. With reference to my first report, I don't have to lose any other many words about the great furnishings and interiors mentioned in the entry text. As in July, another small table in the room with the bar, which immediately connects to the entrance, could be found space for me. Therefore, I would like to add some visual impressions from the other seating areas that are located in the lower floors and to which a few steps have to be overcome. Guest room in the basement. Additional seating on high tables. In this way, these old buildings make the impression of a high-quality atmosphere instead of a yellowed restaurant or pub stuck in the past. Again, the table was covered with a clean, white tablecloth and everything you need for spice and potion for a fine evening. Wine glasses were not necessary for me and were therefore removed. My covered table. (Weinglasses were not necessary for me and were therefore removed This Thursday evening the service team consisted of a young and older gentleman. As with the first spontaneous, short stipp sight, they acted very politely and sensually, corresponding to the historical ambience. There was also no criticism of the attention, even in the later course of higher guest appearances. The presentation of the food offer has been, thank God I must write after the positive first experience, basically not changed. It is also possible to discover both regional and total German cuisine, as well as French cuisine in a completely creative way. A wide range continues to offer the appetizers who come here as tapas and present grown main dishes in a smaller, fine version for tasting. Not less than 2 dozen of these tapas enjoy every culinary palate, which also likes to try a lot of different. The prices are also within a moderate range of 7€ (mini fish rolls up to 18€ (Rumpsteak Tranchen). This is followed in the menu by the selection of about 10 main dishes, with which the guest can satisfy his desired saturation and which he can finally finish with 3 sweet desserts and a cheese selection. Here, too, with a large seasonal salad in the basic version, you would already be at €15 and you would not exceed the 36€ limit again for the Rumpsteak. The sweet desserts are all at 10€ and the cheese selection is 16€ this year. I find this pricing very attractive and fair, just from the quality impression of my first small visitor. A fixed menu is not offered so that I have a separate 4 gear menu for this visit. In the case of the large variety of tapas mentioned, of course, I wanted to focus on it and to increase the saturation capacity for it by dispensing with a dessert. Even with 3 items from the variety of starters, the choice was not so easy. Crowning and completion at the same time should be a main court as a 4th course. Of course, it was not possible to take the palate with a little greeting to Habacht until this more inviting visit or larger order. Greetings from the kitchen: salty toffee of coconut blossom sugar with wrinkled leaflets. A very unusual sweet Apero, especially compared to the rather sharp, spicy Gazpacho Shots during my first visit. However, the photo shows once again that in the “Schaumschlägerei you are definitely sunk. This was really a fluffy yet stable consistency, which made the foam easy to eat, but still as easy as hoped for. Fortunately, this greeting was not as sweet as feared, but shined with clear caramel flavor. Nevertheless, I must say that I would have liked a spicy contrast that the wreaths could not deliver. The palate was excited, but the little gazpacho could do that even better. Shortly afterwards, the actual menu started, where I wanted to surprise myself at the beginning. The title “Lüddes Crazy Chicken Schnüsch” did not reveal what the little chicken does so crazy, nor how the North German classic Schnüsch gets involved. The last-mentioned dish is actually a classic re-use, in which various vegetables (e.g. beans, peas, cabbage, carrots, potatoes, etc. are boiled in milk in a kind of one-pot. ‘Tapas court: ‘Lüddes crazy chicken snoop’. The chicken presented itself on the plate now standing in front of me as a cut breast fillet in a wonderfully crowned and at the same time filigree thin breakdown. This was already a crispy joy in itself, which was a nice salty and also red chicken skin chip in nothing. The meat was already juicy in itself, but was additionally supported in it by a herbal color filling. The herbs could develop less tastefully, but they shouldn't overwhelm the chicken anyway. Tastelessly not “crazed” but made very good for it. This was now on the clearly recognizable “snitch” of the here also an all sorts of peas, young big beans, long beans and carrots. Cabbage rabble in a creamy, bright sauce. The vegetables were all crisp and cooked to the point and the sauce had the right consistency. This complemented the crusty chicken optimally and made this “Tapas” a true feel-good appetizer. For the second hit from the “Tapas” area, I decided for a vegetarian compilation that with “Lauwarmer Spitskohlroulade Wald Pilze Haselnussgel Pilzflan Pilztee” also matched seasonal in the beginning autumn. ‘Tapas dish: ‘ Lauwarme Spitzkohlroulade Wald Pilze Haselnussgel Pilzflan Pilztee’. The actually lukewarm choke cauliflower was presented on the left side of the plate with fine, on the point garden, fine spicy cauliflower strips as filling and double with chopped hazelnuts and a few mushrooms. This once again proved the artisan quality of the kitchen. All sorts of forest mushrooms, among other things plums or oyster mushrooms, all of which were very fresh and still bite-resistant, provided a wonderful variety of this woody aroma I loved. The only filigree dishes made clear again what the kitchen of this restaurant maintains on the right of the roulette, then the stable mushroom flan which melts in the mouth at the same time creamy, which was likewise in nothing after the aroma of the fresh mushrooms and despite the cool tempering wonderfully spicy, therefore the mushroom tea was once again as a brownish topping and under the flan and roulking supplements In the third gear of my individual 4 gear menu, it should remain meatless and fishless with the “red salad” consisting of “red bete red chicory Radicchio Grapefruit walnut maple syrup”. I was once again excited about how the kitchen team combines the different flavors and textures and of course also on freshness and product quality of the components. By the way, the waiting period between the individual foods was always well chosen and did not require any intervention on my part, which again illustrates the professionalism of the service. ‘Tapas court: ‘Red salad Red beet Red chicory Radicchio Grapefruit Walnut maple syrup’. It presents itself a truly beautiful monochromatism, which puts all the vegetabil components mentioned in the title into the spotlight in a refreshingly cool form and again precisely correct consistency. The bitter base taste tone filled my hopes for this passage, which should clean and refresh my palate before the great conclusion. Again, the chefs did not miss their sense of the round overall taste, because dressing and grapefruit provided so well for sour accents, as well as a matching sweetness, integrated here in tups of a sweet red bete cream and in the coat of the candied walnut pieces. It would have liked to be a bit more of a cream. On the bottom of the line, this supposedly “simple salad” was also completely convinced and fulfilled my tasteful hopes and expectations very accurately. My menu should now be in 4. So don't go with something sweet, but find its true climax with the main course. After the meat dish and two vegetarian dishes, the fish that is right here in the north should be the crown of this menu. I chose the two main courses offered in this orientation against the stone bite and instead for the “Zanderfilet Beurre blanc Dillöl Gurke Sous vide Celeriepürree”. The compilation was easy to read and promised a perfect harmony potential in good balance. Of course, I was particularly excited about the crossiness of the zanderhaut, the beautiful butter acid aroma of the Beurre blanc, the accentuation of the dill and the consistency of gurke and celery puree. ‘Zanderfilet Beurre blanc Dillöl Gurke Sous vide Celeriepürree’. Again, the restaurant was shining with its attention, because the portion has been adapted to the menu for me in exactly the right way, so I did not have to fear a digestive skoma. To my final menu, the kitchen also had no doubt about its conspicuous profession, because the Zander had, of course, both a crusty skin and glassy meat consistency and the right temperature. Tasteful and once again foamy Wonne was that, you can almost say “Beurre Blanc Wolke” in which the Zander was gently bedded. Their buttiness smashed the fish just as it should be. The velvety celery puree on the bottom of the plate and the dill oil integrated in the correct amount also ensured further suppleness, so that the characteristic aroma came just as discreetly and thus did not yield the overall impression. With all these soft consistencys, the fine cucumbers Brunoise blossomed with their tackiness. Even in this tasteful environment, they did not go down, but refreshed. Crispy variety then at the end also delivered the chip reminiscent of Kroepoek. A perfect conclusion of a menu that, as read here, always delivered a lot of fabric for enjoyable, culinary writing. This illustrates both the aromatic quality of the components and the slenderness that ultimately inhabited the existing dishes. These were really many feelings of happiness that the team of the “Lübecker Hanse” has now been able to deliver to me in multiple forms and a longer time to visit. But then I was expecting the hammer not to be exceeded in hospitality. According to individual positions in the card, the menu would have cost €62. This price was then reduced to 42 € due to the adjusted menu servings! In view of the enjoyment, this already created a bad conscience, so I would love to close this gap with the tip again. This evening of the culinary main program ended after the small prelude in July and added my experience and the resulting evaluation of the new Lübecker Hanse together: In the atmosphere, from my point of view, one has made the right thing in comparison for the last time: nothing. While the history of course continues to shine, furniture and furnishings showed high quality as during the first short visit. Since this time the seating comfort for this longer stay played a more weighty role, the Lübecker Hanse revealed no disadvantages here. If the service was already careful, friendly and at the same time experienced during my first visit, he confirmed this time that this is part of the “basic equipment” and is therefore to be praised again. A greeting, three tapas appetizers dishes and a main meal included my own compiled menu. The crew of the kitchen also proved to me several times that she truly mastered her craftsmanship, the temperatures and consistencies were all right. This was paired with very good, fresh product quality, whose taste could always flourish clearly on the palate. All this was combined in every dish to an excellent harmony of tastes and consistencys that made every dish a delicious overall picture. A grounded yet fine and partly also surprisingly presented For a combined price of €42 actually required by the restaurant, for my gastro experiences currently in Lübeck's city center you can't eat more enjoyable and qualitatively and feel comfortable. In conclusion, I can only confirm my top recommendation for the Lübecker Hanse restaurant in the old town in an even more convincing and positive way. Anyone who wants to congratulate himself or his guests with basically classic cuisine, but who always has a surprising twist, will definitely find it here. This is then also shrimped with a special ambience and a service, which with professionalism and hospitality does nothing.

This time, I don't let so much time pass, until a very good “test visit” follows the larger overture on a longer menu. In July of this year, the restaurant “Lübecker Hanse” enjoyed me very much after reopening with a new owner at an appetizer tasting in the still empty restaurant in the late afternoon. Despite this very unusual spontaneous entry as a single guest for such an evening restaurant, the service personnel had nothing to do with his professionalism. I was greeted and served not only attentively and kindly, but even despite my appetizers order you did not leave the greeting from the kitchen. The appearance of the staff therefore also matched perfectly to the great ambience in this 400-year-old house. This thrilled me during the short visit with a balanced connection of history with the value of a finer restaurant of the current time. Nothing was dusty or muffy here. Instead, the wooden ball or even the antique, but upgraded furniture delivered short-livedness even when looking. Last but not only did the culinary offer flourish not only in this mentioned connection of Contemporary and Edlem, but also absolutely set the crown to the great Ersteindruck. After an aromatically clear and yet surprising greeting in the form of a Gazpacho Shot from Paprika, tomato and chili, you will be able to prove to me kitchen crew at Pannacotta with orange puree, wasabifoam, chicorée and grapefruit as much as she understands her craft and also has a sense of full and yet memorable taste. So much again for the first visit, which gave me more than enough motivation and anticipation to enjoy the menu and the service staff a little more detailed and, of course, to put them on the test. On an earlier Thursday evening it was then ready and again I crossed in front of the beautiful old building, but this time with reservation. Outside view. With reference to my first report, I don't have to lose any other many words about the great furnishings and interiors mentioned in the entry text. As in July, another small table in the room with the bar, which immediately connects to the entrance, could be found space for me. Therefore, I would like to add some visual impressions from the other seating areas that are located in the lower floors and to which a few steps have to be overcome. Guest room in the basement. Additional seating on high tables. In this way, these old buildings make the impression of a high-quality atmosphere instead of a yellowed restaurant or pub stuck in the past. Again, the table was covered with a clean, white tablecloth and everything you need for spice and potion for a fine evening. Wine glasses were not necessary for me and were therefore removed. My covered table. (Weinglasses were not necessary for me and were therefore removed This Thursday evening the service team consisted of a young and older gentleman. As with the first spontaneous, short stipp sight, they acted very politely and sensually, corresponding to the historical ambience. There was also no criticism of the attention, even in the later course of higher guest appearances. The presentation of the food offer has been, thank God I must write after the positive first experience, basically not changed. It is also possible to discover both regional and total German cuisine, as well as French cuisine in a completely creative way. A wide range continues to offer the appetizers who come here as tapas and present grown main dishes in a smaller, fine version for tasting. Not less than 2 dozen of these tapas enjoy every culinary palate, which also likes to try a lot of different. The prices are also within a moderate range of 7€ (mini fish rolls up to 18€ (Rumpsteak Tranchen). This is followed in the menu by the selection of about 10 main dishes, with which the guest can satisfy his desired saturation and which he can finally finish with 3 sweet desserts and a cheese selection. Here, too, with a large seasonal salad in the basic version, you would already be at €15 and you would not exceed the 36€ limit again for the Rumpsteak. The sweet desserts are all at 10€ and the cheese selection is 16€ this year. I find this pricing very attractive and fair, just from the quality impression of my first small visitor. A fixed menu is not offered so that I have a separate 4 gear menu for this visit. In the case of the large variety of tapas mentioned, of course, I wanted to focus on it and to increase the saturation capacity for it by dispensing with a dessert. Even with 3 items from the variety of starters, the choice was not so easy. Crowning and completion at the same time should be a main court as a 4th course. Of course, it was not possible to take the palate with a little greeting to Habacht until this more inviting visit or larger order. Greetings from the kitchen: salty toffee of coconut blossom sugar with wrinkled leaflets. A very unusual sweet Apero, especially compared to the rather sharp, spicy Gazpacho Shots during my first visit. However, the photo shows once again that in the “Schaumschlägerei you are definitely sunk. This was really a fluffy yet stable consistency, which made the foam easy to eat, but still as easy as hoped for. Fortunately, this greeting was not as sweet as feared, but shined with clear caramel flavor. Nevertheless, I must say that I would have liked a spicy contrast that the wreaths could not deliver. The palate was excited, but the little gazpacho could do that even better. Shortly afterwards, the actual menu started, where I wanted to surprise myself at the beginning. The title “Lüddes Crazy Chicken Schnüsch” did not reveal what the little chicken does so crazy, nor how the North German classic Schnüsch gets involved. The last-mentioned dish is actually a classic re-use, in which various vegetables (e.g. beans, peas, cabbage, carrots, potatoes, etc. are boiled in milk in a kind of one-pot. ‘Tapas court: ‘Lüddes crazy chicken snoop’. The chicken presented itself on the plate now standing in front of me as a cut breast fillet in a wonderfully crowned and at the same time filigree thin breakdown. This was already a crispy joy in itself, which was a nice salty and also red chicken skin chip in nothing. The meat was already juicy in itself, but was additionally supported in it by a herbal color filling. The herbs could develop less tastefully, but they shouldn't overwhelm the chicken anyway. Tastelessly not “crazed” but made very good for it. This was now on the clearly recognizable “snitch” of the here also an all sorts of peas, young big beans, long beans and carrots. Cabbage rabble in a creamy, bright sauce. The vegetables were all crisp and cooked to the point and the sauce had the right consistency. This complemented the crusty chicken optimally and made this “Tapas” a true feel-good appetizer. For the second hit from the “Tapas” area, I decided for a vegetarian compilation that with “Lauwarmer Spitskohlroulade Wald Pilze Haselnussgel Pilzflan Pilztee” also matched seasonal in the beginning autumn. ‘Tapas dish: ‘ Lauwarme Spitzkohlroulade Wald Pilze Haselnussgel Pilzflan Pilztee’. The actually lukewarm choke cauliflower was presented on the left side of the plate with fine, on the point garden, fine spicy cauliflower strips as filling and double with chopped hazelnuts and a few mushrooms. This once again proved the artisan quality of the kitchen. All sorts of forest mushrooms, among other things plums or oyster mushrooms, all of which were very fresh and still bite-resistant, provided a wonderful variety of this woody aroma I loved. The only filigree dishes made clear again what the kitchen of this restaurant maintains on the right of the roulette, then the stable mushroom flan which melts in the mouth at the same time creamy, which was likewise in nothing after the aroma of the fresh mushrooms and despite the cool tempering wonderfully spicy, therefore the mushroom tea was once again as a brownish topping and under the flan and roulking supplements In the third gear of my individual 4 gear menu, it should remain meatless and fishless with the “red salad” consisting of “red bete red chicory Radicchio Grapefruit walnut maple syrup”. I was once again excited about how the kitchen team combines the different flavors and textures and of course also on freshness and product quality of the components. By the way, the waiting period between the individual foods was always well chosen and did not require any intervention on my part, which again illustrates the professionalism of the service. ‘Tapas court: ‘Red salad Red beet Red chicory Radicchio Grapefruit Walnut maple syrup’. It presents itself a truly beautiful monochromatism, which puts all the vegetabil components mentioned in the title into the spotlight in a refreshingly cool form and again precisely correct consistency. The bitter base taste tone filled my hopes for this passage, which should clean and refresh my palate before the great conclusion. Again, the chefs did not miss their sense of the round overall taste, because dressing and grapefruit provided so well for sour accents, as well as a matching sweetness, integrated here in tups of a sweet red bete cream and in the coat of the candied walnut pieces. It would have liked to be a bit more of a cream. On the bottom of the line, this supposedly “simple salad” was also completely convinced and fulfilled my tasteful hopes and expectations very accurately. My menu should now be in 4. So don't go with something sweet, but find its true climax with the main course. After the meat dish and two vegetarian dishes, the fish that is right here in the north should be the crown of this menu. I chose the two main courses offered in this orientation against the stone bite and instead for the “Zanderfilet Beurre blanc Dillöl Gurke Sous vide Celeriepürree”. The compilation was easy to read and promised a perfect harmony potential in good balance. Of course, I was particularly excited about the crossiness of the zanderhaut, the beautiful butter acid aroma of the Beurre blanc, the accentuation of the dill and the consistency of gurke and celery puree. ‘Zanderfilet Beurre blanc Dillöl Gurke Sous vide Celeriepürree’. Again, the restaurant was shining with its attention, because the portion has been adapted to the menu for me in exactly the right way, so I did not have to fear a digestive skoma. To my final menu, the kitchen also had no doubt about its conspicuous profession, because the Zander had, of course, both a crusty skin and glassy meat consistency and the right temperature. Tasteful and once again foamy Wonne was that, you can almost say “Beurre Blanc Wolke” in which the Zander was gently bedded. Their buttiness smashed the fish just as it should be. The velvety celery puree on the bottom of the plate and the dill oil integrated in the correct amount also ensured further suppleness, so that the characteristic aroma came just as discreetly and thus did not yield the overall impression. With all these soft consistencys, the fine cucumbers Brunoise blossomed with their tackiness. Even in this tasteful environment, they did not go down, but refreshed. Crispy variety then at the end also delivered the chip reminiscent of Kroepoek. A perfect conclusion of a menu that, as read here, always delivered a lot of fabric for enjoyable, culinary writing. This illustrates both the aromatic quality of the components and the slenderness that ultimately inhabited the existing dishes. These were really many feelings of happiness that the team of the “Lübecker Hanse” has now been able to deliver to me in multiple forms and a longer time to visit. But then I was expecting the hammer not to be exceeded in hospitality. According to individual positions in the card, the menu would have cost €62. This price was then reduced to 42 € due to the adjusted menu servings! In view of the enjoyment, this already created a bad conscience, so I would love to close this gap with the tip again. This evening of the culinary main program ended after the small prelude in July and added my experience and the resulting evaluation of the new Lübecker Hanse together: In the atmosphere, from my point of view, one has made the right thing in comparison for the last time: nothing. While the history of course continues to shine, furniture and furnishings showed high quality as during the first short visit. Since this time the seating comfort for this longer stay played a more weighty role, the Lübecker Hanse revealed no disadvantages here. If the service was already careful, friendly and at the same time experienced during my first visit, he confirmed this time that this is part of the “basic equipment” and is therefore to be praised again. A greeting, three tapas appetizers dishes and a main meal included my own compiled menu. The crew of the kitchen also proved to me several times that she truly mastered her craftsmanship, the temperatures and consistencies were all right. This was paired with very good, fresh product quality, whose taste could always flourish clearly on the palate. All this was combined in every dish to an excellent harmony of tastes and consistencys that made every dish a delicious overall picture. A grounded yet fine and partly also surprisingly presented For a combined price of €42 actually required by the restaurant, for my gastro experiences currently in Lübeck's city center you can't eat more enjoyable and qualitatively and feel comfortable. In conclusion, I can only confirm my top recommendation for the Lübecker Hanse restaurant in the old town in an even more convincing and positive way. Anyone who wants to congratulate himself or his guests with basically classic cuisine, but who always has a surprising twist, will definitely find it here. This is then also shrimped with a special ambience and a service, which with professionalism and hospitality does nothing.