Krützfeld - Lübeck

As I had already mentioned in my contribution to the catching freshness, there are not so many points of contact for fresh fish in Lübeck as one would expect from such a city near the Baltic Sea. In Travemünde, right on the Lübecker bay, this is of course different, but the few kilometres of the Trave has unfortunately not established this variety. Krützfeld Fisch-Delikatessen in the Hüxstraße for a long time provided the only option to offer fresh fish even outside the weekly markets. In addition to a wide range of smoked and fresh fish, all kinds of salads and other delicacies are also available in the ice cream counter. The small and large hunger in between can also be distilled by traditional fish dishes with a selection of potato supplements and also fresh salads on site at one of the standing tables. But even an individual selection from the counter can be compiled and fed on site. I have also tried this on several visits to this day. Of course, you can't talk about a real ambience or service here, as it is more designed for the direct sale of the counter. For better hygiene, the room is fully equipped with tiles. The standing tables are probably older than so many customers who come here. The cleanliness cannot be used. All dishes are ordered at the counter, collected there together with cutlery and then returned the empty plates at a central location: a classic and expected self-service. Nevertheless, I can only lose positive words through sales staff. Despite the fact that many tourists and locals filled the shop, they always acted relaxed and without hectic, but nevertheless attentive and friendly. They were told a great deal of experience (both in work and life). During my first visit, I was looking for a small selection of finished food from the counter. V.r.n.l.: Kiel sprouts; Shrimpsterrine; Matjestatar; Salmon-Wakame-Pralinen; Red-Bete-Apfel-Salat. The well-known Kiel sprouts have already convinced with a balanced and thus neither too strong nor too weak smoke aroma. The matjestatar with tomatoes, chives, onion, parsley and egg yolk was fresh and let the taste of the fish come through nicely, but could have seen a little more for my personal taste (sea salt). ; In the salmon pralines, cooked salmon pieces together with Wakame algae in Aspik were cooked. An interesting combination, especially due to the bite Wakame algae and the delicate salmon, which unfortunately only lacked a pinch of salt for me. I also felt the salt mange in the shrimpsterrine as a little bit too small, in which the cucumbers and shrimps were crunchy and fresh, and also the dill were suitable and perceptible, but which markedly lacked in taste. The red beet salad with apple columns was absolutely fine. During the second visit, it should be a warm dish from the small lunch card, with I opted for sea salmon fillet in crispy panade with self-elected inserted pumpkin, cucumber-dill and carrot-sellerie salad. Seelachsfilet in Knusperpanade with inserted pumpkin, cucumber-dill- and carrot-sellerie salad. The panade really nice crispy managed to keep the sea salmon fillet completely dry, even if it could have been a bit more juicy. The inlaid pumpkin convinced with a balanced ratio of sweetness and acidity (sometimes it gets too sweet due to a massive use of sugar. A small snack for intermediate through it should be during the third visit with a Bratherings bottle with some Lauch pineapple salad and again red Bete apple salad. Bratherings rolls with some leek pineapple salad and red bete apple salad. The brathering in the bun was really great. A marinade with red-bete juice gave them not only the typical reddish coloring, but also an interesting, slightly sweet note. Onions set a slight sharpness against this and were still fresh just like the iceberg salad. The Lauch pineapple salad, in contrast, was unfortunately not so successful for me. Too much dominated a bitter taste that could not be absorbed by the cream or the too small dosed pineapple. My last visit here included fried, mild sour inlaid mackerel fillet and Mediterranean noodle salad, as well as some carrot-sellerie salad and white cabbage raw food. Fried, mild-soaked mackerel fillet with Mediterranean noodle salad, carrot-sellerie salad and white cabbage raw food. The mackerel fillet was nicely juicy and had the annon-cited mild acid which accompanied the fish well without hitting it. A really great product quality, in which only 2-3 grains were no longer disturbing. Mediterranean should be the noodle salad by adding zucchini, paprika, aubergine and champignons. The noodles also had a good bite for me, and the vegetables were not too soft, but a bit more aroma from Italian herbs would have really been good for the Mediterranean character here. The raw food salads were neither negative nor positive again. After these 4 visits, I can therefore draw the following conclusion to the Krützfeld. At the freshness of the offer there was never anything to expose, like cleanliness and attentive routine, as well as kindness of the staff. As I said, the facility is moving rather at the level of past times, but is by no means worn or ashamed. Tastefully you set to the ground level. So the counterproducts and dishes cannot surprise, but they did disappoint me, for example, only with a single product among the many. Above all, the price-performance level does not disappoint here, however, because you can always get rich and satisfied with under 10€.

As I have already mentioned in my contribution to recovering freshness, there are not so many points of contact in Lübeck for fresh fish as one would expect from such a city near the Baltic Sea. In Travemünde, right on the Lübeck bay, this is naturally different, but the few kilometers of the Trave have unfortunately not established this diversity. Krützfeld Fisch-Delikatessen in the Hüxstraße offers the only possibility to offer fresh fish even outside the weekly markets. In addition to a wide selection of smoked and fresh fish, all kinds of salads and other delicacies are also available in the ice cream counter. The small and large hunger in between can also be distilled by traditional fish dishes with a selection of potato additives and also fresh salads on site at one of the standing tables. But also an individual selection from the counter can be compiled and fed on site. I've tried this even at several visits to this day. Of course, you cannot talk about a real ambience or service here, as it is designed for the direct sale of the counter. For better hygiene, the room is fully equipped with tiles. The standing tables are probably older than so many customers who come here. Cleanliness cannot be used. All dishes are ordered at the counter, collected there together with cutlery and then returned the empty plates at a central location: a classic and expected self-service. Nevertheless, I can only lose positive words by sales representatives. Despite the fact that many tourists and locals filled the shop, they always seemed relaxed and without hectic, but nevertheless attentive and friendly. They were told a lot of experience (both profession and life). During my first visit, I was looking for a small selection of ready meals from the counter. V.r.n.l.: Kiel sprouts; Shrimpsterrine; Matjestatar; Salmon wakame pralins; Red Bete apple salad. The well-known Kiel sprouts have already convinced with a balanced and thus neither too strong nor too weak smoke aroma. The matjestatar with tomatoes, chives, onion, parsley and egg yolk was fresh and let the taste of the fish go through nicely, but could have seen something more for my personal taste (seed). In salmon pralines cooked salmon pieces together with Wakame algae were cooked in aspik. An interesting combination, especially by the Biss Wakame Algae and the delicate salmon, which unfortunately only lacked a pinch of salt for me. I also felt the salt mange in the shrimp as somewhat too small, in which the cucumbers and shrimps were crispy and fresh and also the dill suitable and perceptible, but clearly lacked in taste. The red beet salad with apple columns was absolutely good. During the second visit it should be a warm dish from the little lunch card, where I decided to go to the salmon fillet in crispy panade with self-selected pumpkin, cucumber dill and carrot salad. Seelachsfilet in crisp pellet with inserted pumpkin, cucumber and carrot salad. The panade really nice crispy managed to keep the salmon fillet completely dry even if it had been a bit more juicy. The inserted pumpkin convinced with a balanced ratio of sweetness and acidity (sometimes it becomes too sweet due to a massive use of sugar. A small snack should be during the third visit with a Bratherings bottle with a rag of pineapple and again red Bete apple salad. Bratherings rolls with some leek pineapple salad and red bete apple salad. The brathering in the bungalow was really great. A marinade with red-bete juice gave them not only the typical reddish coloring, but also an interesting, slightly sweet note. Onions put a slight sharpness against it and were still fresh as the iceberg salad. The Lauch pineapple salad was not so successful for me. Too much dominated a bitter taste that could not be absorbed by the cream or the too small dose of pineapple. My last visit here included fried, mild acidic intarsia mackerel fillet and Mediterranean noodle salad, as well as some carrot reselleria salad and white cabbage raw food. Fried, mildly decorated mackerel fillet with Mediterranean noodle salad, carrot celery salad and white cabbage raw food. The mackerel fillet was nicely juicy and had the annon-cited mild acid that well accompanied the fish without hitting them. A really good product quality in which only 2-3 grains were no longer disturbing. Mediterranean should be the noodle salad by adding zucchini, paprika, aubergine and champignons. The noodles also had a good bite for me, and the vegetables were not too soft, but a little more flavor from Italian herbs would have been really good here for the Mediterranean character. The raw food salads were neither negative nor positive. After these 4 visits, I can therefore draw the following conclusion to the Krützfeld. At the freshness of the offer there was never anything to expose, such as cleanliness and attentive routine, as well as friendliness of the staff. As I said, the institution is moving rather at the level of the past, but is by no means worn or shamed. Try the ground. Thus, counterproducts and dishes cannot surprise, but for example, they only disappointed me with a single product among the many. Above all, the price-performance level does not disappoint here, however, because you can always get rich and satisfied with less than 10€.