Oktopussy - Piatti

"After a long time of banning, it was clear that we could spend our spring week booked in autumn on Norderney and hopefully resume the culinary life. First restaurant visits in Bremen and the neighboring village Ritterhude were mixed. Two of the traditional restaurants Firenze, Orpheas, which were otherwise booked on the weekend, were delighted to welcome many guests. In the Syrian Afrin, in the Italian L ́Angolino and in the Croatian ambience of former Mediterranean, it looked very depressing. I can only appeal to everyone: visit your tribal restaurants and leave generous Euros there, otherwise you can't complain if there will soon be one or the other host! On Norderney unfortunately also empty spaces. A new access to search and visibility is the Oktopussy at Hotel New Wave, which was opened shortly after our last year's island stay. On the homepage, high ambitions are announced with the indication that the hotel manager Sascha Lissowsky has worked in the star temple “La Vie” in Osnabrück. But read yourself: “Together with chef Klaus Zehbe, he develops the special moment of enjoyment of the OKTOPUSSY: Culinary surprise put sic! they together set new standards with craftsmanship from the finest! The concept is casual, down-to-earth and with ingredients from all over the world and the best from the region.” [here link] . Currently, the octopussy is still working in the Corona crisis mode, as it was offered only a reduced card on the evening visited. This is comprehensible, because the current Corona restrictions allow only a behavioral operation. On a Thursday after Pentecost, almost all tables were occupied at around 7 p.m., which the octopussy may currently offer at due distance. It goes casually and the audience around us was also curious about the octopussy. As a man of the people and friend of the neighborhood restaurants, I always do hard to evaluate restaurants of this category. We have not regretted our visit and if the map available on the homepage is offered, there are still some positions that make curious and encourage a future visit. Because you don't pay attention to the euro on holiday, the nearly 110 euros are not prohibitive for us either. But in the Bremer everyday mode, an octopussy remained a restaurant for the special occasion. When assessing the price of performance ratio, it is necessary to take into account the investment in the generous and good restaurant and its amortization. For drinks a high price level: The open, classified house wines are between 4 and 5 euros for 0.1l and are calculated with an impact factor of up to >5, it is gifted precisely on the oak line. The water appears almost favorable for 6 Euros. In annoyingly highly prized, I felt my still to discuss main dish Grilled Octopus with 26 euros. In the overall show, the generous Amuse Gueule and the other food prices don't let me wake up and so good four stars jump out in toto with economic understanding for the price performance ratio. Service In the octopussy you place a lot of emphasis on a personal address. The main protagonists with photo and first name are presented on the homepage. In the case of a telephone reservation which was only successful in the third call, it was consistently reduced; during the visit we did not notice this in the review. In service probably five younger women in grey octopussy standing collar shirt and light brown aprons. Among them a remedy that did not speak German. The atmosphere spread by the service team is pleasantly relaxed overall, but without remarkable personal or humorous speech besides the information collection and the “was it right question”. Recommended as aperitif was a good Cava rosé 6,5 Euro/0.1l . This was also sufficiently cold. The then gifted wines Rosé Clarette 5 Euro/0.1l and Domaine du Tariquet Sauvignon blanc 4.5 Euro/0.1l would have liked to have three degrees colder. The open wines from the bottle are presented at the table. My A mon père Ventoux 2017 9.8 Euro/0.2l was very popular and fruity. Flott was served the Amuse Gueule and no boredom came up afterwards. Good in terms of the beverages, whose fill level in the glasses was observed attentively, in order to request further requests and also to fulfill them quickly. After the appetizers, it was asked to go further or wait for 10 minutes. So it was quite quick to hear what could be heard for the rest of the tables in view of the open kitchen and the clearly perceptible announcements by chef Klaus Zehbe. Perhaps we wanted to have all the tables already occupied early, we returned at 5 p.m. and quickly available for a second shift. For the service my standard rating of three stars for a satisfactory performance without knocks up. Food On the table the reduced card: Four appetizers in the range from 14 to 16 euros including Vitello Tonnato 2.0 with calf and tuna, five main courses between 21 gnocchi with rocket and tomato sauce and 32 euros stone butter and three offers from the patisserie to 13/14 euros. But to our pleasant surprise a generous and successful greeting from the kitchen as a start. Brav advertises self-baked rye bread, chives, olive oil, sea salt flakes and two barrels of foamed asparagus soup! It is best to have a warm bread with cumin and also a slightly cool, puffy chalk butter, a simple, perfect harmony. Also very well the swallow of the unbound, hot asparagelessence. With a good mood we then expected the daily recommendation Spargelsalat 9 Euro and for me the Bouillabaisse “Oktopussy Style” with Sauce Rouille 14 Euro. The asparagus salad served on an elongate, flat bowl with white and green asparagus, cook and sea air sinks, bread chips with pesto, made with a refreshing vinaigrette very liked to my constant. My Bouillabaisse was poured at the table into a medium soup dish with a little octopus arm and a small piece of fish fillet. As a further insert a mussel and a few Northern crabs. Two roasted slices of white bread, coated with oil and a peel with the roulette. With a fish soup, I can unwind five stars if it can create my culinary memory of the fish soups in Provence. The creation in octopussy did not succeed completely. First of all, it was because neither the roast bread nor the Rouille had experienced remarkable garlic and remained boring for me. At the fish soup served only slightly hot, I asked myself with every spoon, which is missing for the fifth star. Something pastis, a more noticeable fish note of the base? So only four stars. The grilled octopus as the main food was set for me, because if octopus is offered, then I also grab. On the map were noted as supplements tomato compote, olives, cream and jelly from the octopus and tomato sliced potato jam, for 26 euros. That promised to be a good deal. When the plate was served, frightening occurred. Some of the supplements were Kleckse. But really disappointing the few sections of the crawler arm. I know that octopus is not a bargain from the use of goods, but the grilled octopus in the Orpheas tribal gree as an appetizer for less than 10 euros gives more of the crimp than the saving variant as the main course in the octopussy. Tastefully there was nothing to put on the octopus: delicate meat and strong grill aromas at the same time. For a saturation, my constant companion had made the so popular and frequently encountered Wiener Schnitzel with potato cucumber salad and cranberry compote 23 euros from the portion size the better choice. One saw how the sous chief carefully panned the thin slices and britled in the pan what one only heard. The panade of the impressive scavenger waved and separated from the scavenger. For this, half a lemon in a sauce. A very good idea for form and function, because the lemon could be expressed so well without the cores coming to the panade. Since the carving was good, I was allowed to eat half the carving after my octopush apps. The carving meat as such is more taste-neutral; Panade and lemon are decisive in this court. A little more taste would have been good for the potato salad. I missed broth and acidity. Now for evaluation. The Amuse Gueule I let go with five stars and half weight, Spargelsalat 4.5, Bouillabaisse 4, Oktopus 4, Schnitzel and K Salat 3.5. This gives an average of exactly 4 stars. Ambiente The restaurant moves around the corner of the hotel building and is very light and transparent with floor-to-ceiling windows. The entrance area and the open L-shaped seating area are generously dimensioned. Eye-catching is the tress and the underlying, fully visible kitchen. It goes colourful to: Dark blue on walls, columns and ceilings, bright blue of bench cushioning, white of the chairs and a floor in cold hall look. The square tables with wide metal foot with wood surface and bare. Their size, as usually in the newly furnished restaurants, is rather modest, but everything could be accommodated. Decorative necklace is dispensed with. Only bottle-shaped vases with two flower stems and pillows on the benches are allowed. If I sit in such an ambience, I always wonder if it's done for a longer, cozy evening and for me I would deny it. I'm just socialized in the niches of the blue white Greeks! Kitchen events are dominated by the chef's clear statements, sometimes in English. The other four competitors are working on their stations rather wordless. You can't look into the pots, there's the vase for the drinks supply before. Cleanliness All fine. Wet for disposal is in the basement. Here, noble, high-gloss dark-structure tiles dominate the optics. The colour cups form the yellow fabric towels for single use, which are circular in a bowl."