Bootshaus - Piatti

"In many clubs it is a sign that it has already made a considerable increase and development if the club’s home can also call a gastronomic operation its own. At the next stage, this is even intended for the entire public and thus develops into a confessed restaurant. The Corona pandemic, however, probably led in this division to the fact that the gates remained closed. Thus, not only did the clientele fall outside the club, but also because of the uncertain contact restrictions for the club activities one could not even be sure of the visits of its own members. It is all the more pleasing that the boat house belonging to Lübecker Ruder Gesellschaft e.V., which was founded in 1885, has steadfastly endured this crisis and now keeps the doors open to all guests. Logically, the rowing sport has a great tradition in the Lübeck, which is characterized by the Trave and the resulting channels. Even more sad it would have been not only for the many enthusiastic rowers to lose their clubs restaurant. Thus, the boat house now also moved into my focus on the ongoing exploration of the Lübecker Gastro landscape and was my starting point for a lunch table. Outside view. The location and presentation of the restaurant will certainly explain itself to a large extent with the association. Of course, the boathouse with a large glass front provides an undisturbed view of the waters of Lübeck, in this case on the eastern arm of the Trave, on which the rowers also regularly drive through the view of the guests and protrude the dome towers in the background. View from the guest room on the Trave with the towers of the Dome in the background. Immediately after the entrance, you will first pass the bar/theke, whose length you could already measure on the rudder leaves over it. ; Theke. Apart from that, the interior has been kept rather reserved and not overloaded with club objects. A couple of chickens and pictures, as well as of course the cup collection in a glass cabinet call once again the affiliation of the restaurant in memory, while tables and chairs in good, though not top modern condition on wood-colored floor between white walls otherwise offer a pleasant, though not impressively remembered atmosphere. Retro music supported this traditional impression that the age of my guests also adapted. ; However, the ambience cannot be described as a muffy, dusty atmosphere. There is also nothing to complain about condition in cleanliness of the sanitary rooms. Inside. But of course, you can also see this positively in that you could devote yourself to the driving on the water in front of the restaurant. There is also a terrace with additional seating, where guests can also enjoy a sometimes lively breeze around their ears. Terrace with outdoor seating. On the day of my arrival, I was very kindly greeted by an older lady, who was also responsible for the entire service at this lunchtime, to which I was a great outlier down among the guests with regard to the average age. As with older regulars, she also acted towards me with cordiality and sympathetic, light restraint. She was also open to a North German “taste”. It goes without saying that the intervening question of satisfaction did not fall. With regard to the food offer, a fixed card is available on the one hand, which offers a small selection in all generally popular categories. In addition to Carpaccio and a soup, there are also salads for appetizers, while in fish and meat, North German classics such as Labskaus, Backfisch, Matjes, Sauerfleisch and Roastbeef dominate, to which other petty-bourgeois dishes such as carvings, peasant breakfast, burgers and curry sausages. There are also 4 flame cake variants. Two main dishes are also offered for vegetarians and 4 desserts satisfy the sweet tooth. With a price range of 5 22 €, this sounds like a claim for quite fresh preparation and less industrial convenience, making the offer more interesting even more creative dishes such as fried chicken according to “carage” type or salmon fillet with maize pepper cookies and teriyaki cream. That's not bad for me. In addition, there is also a weekly changing lunch offer, which is always up to date on both homepage and Facebook appearance. It was also this offer that lured me into the boathouse this day, because I personally did not attract the fixed standard offer so much. For this week the following dishes were available for lunch: lunch table KW10 2022. My appetite and taste was most likely to be the “fried trout fillet with salt potatoes, dill sauce and cucumber salad” for €10.9, so that I immediately gave up this order during operation. After an appealing waiting period of 20 minutes, the following plate was placed to me. From the week’s current lunch offer: “Forellenfilet fried, with salt potatoes, dill sauce and cucumber salad”. The trout fillet served in an alternative, unfolded form already showed a good crunchyness when brushing with the knife over the skin. From the week’s current lunch offer: “Forellenfilet fried, with salt potatoes, dill sauce and cucumber salad” detail fish. Among these, the well-cooked white meat was then bare that was still juicy. In addition to the classic lemon, the skin had already been provided with a few salt grains, so that the absence of salt and pepper on the table was found to be problem-free, because nothing could be improved for me. Already here it became clear that in the kitchen the classical craft is dominated routined and the hoped sense of freshness is actually lived. The dill sauce underlined this impression with a creamy homogeneity. For me as a dill lover, its aroma could have been even more intense, but perhaps also because the sauce unfortunately came a bit too cool (although not because of warmed plates). There is no need to mention an explanatory word about the known decorative tomato halves. ; cucumber salad fried for trout fillet, with salt potatoes, dill sauce and cucumber salad from the week’s current lunch offer. The cucumber salad, which was added in a small bowl, consisted of the often found thin, beautifully crunchy slices, which, for me pleasing, were not drowned with cream but were made with visibly fresh dill and a brew. This was also suitably whipped, if only for my personal taste it could have a little more acidity. As usual, I would like to summarize my impressions of this restaurant visit in the boathouse again. Because of its somewhat older simplicity, the ambience certainly does not appeal to the rises of enthusiasm, but nevertheless presents itself in good quality and by no means overloaded. Thanks to the more interesting view of the Trave and the Old Town, an appealing atmosphere is created, which is definitely very far away from a club house that has come into the years. The performance of the service is fully appreciated with natural kindness, cordiality and attention. The trout I chose from the lunch offer of the week also convinced in presentation and taste to minimal smears. In view of the quality mentioned, the price called for this portion can be considered suitable for such a lunch offer. Summa Summarum thus results in a good to very/good as a final note. With a return for a lunch meal, you do not make anything wrong here if you are just putting your expectations on a less surprising, yet qualitatively good kitchen. More wants and must not be offered here."