Restaurant Natusch

Original name: Hokkaido Kürbissuppe

with caramelized pumpkin seeds

Original name: Filet von der Dorade Royal

with lemon sauce, mixed market vegetables and mashed potatoes

Original name: Griechischer Joghurt

with Honey Granola

Original name: Carpaccio von der Roten Wildgarnele

accompanied by Buddha's Hand Pesto, Crème fraîche and Salicornia

thinly sliced veal 'Sous Vide', refined with a creamy tuna sauce and caper apples

Original name: Austern

6 Aqua Royal from Zeeland (Netherlands), with red wine shallots and cheddar bread

Smoked salmon, lemon-pepper salmon, Zeeland oyster, smoked conger eel, Black Tiger prawn, scallop and North Sea crabs

delicate cow's milk mozzarella on a bed of thinly sliced colorful beets with wild salad in walnut dressing

Original name: Geestländer Rauch-Aalsuppe

with eel bites

Original name: "Nordsee-Bouillabaisse Natusch"

with Rouille sauce

Original name: Wremer Krabbensuppe

with fresh pomegranate

Original name: Scharfe Black Tiger Garnelen

in olive oil "Pil Pil" with oven baguette

Original name: Jacobsmuscheln vom Grill

accompanied by mango papaya relish and pak choi

the Spanish national dish for 2 persons – round grain rice with fish and crustacean broth, refined with saffron, prawns, mussels and squid

Original name: Filets von der echten Limande

pan-fried, served with Béarnaise sauce and coastal potatoes

Original name: Irland Lachsfilet vom Grill

with saffron sauce, braised pointed cabbage refined with miso and creamy potato gratin

Original name: Steak vom "Yellowfin" Thunfisch

Lightly (!) grilled steak (sashimi quality) with mango-papaya relish, pak choi and wild rice

Original name: Filet vom Jütländer Angelschellfisch

with the skin from vegetable Riesling steam, on mustard seed sauce, coastal potatoes and cucumber-dill salad

Original name: "Fischereihafen-Teller"

The best from the sea: noble fish and seafood from the grill, with limoncello sauce, sheet pan potatoes with smoked salt and Caesar salad

Original name: Nordsee Seezunge

sautéed, with melted butter, new coastal potatoes and salads from the weekly market with vinaigrette sauce

Original name: Kapitänsmenü (drei Gänge)

Greeting from the kitchen; Flamed lemon grass salmon accompanied by smoky whiskey ice and a variation of local corn cob refined with green apple jus; Intermezzo Surf & Turf: Black tiger prawn on mango-papaya relish & slice of beef fillet in porcini cream on pumpkin purée; Fillet from monkfish with crustacean cream, sautéed wild chanterelles and potato purée with fresh autumn truffle; Homemade Raffaello tiramisu

Original name: Rinderfilet unter der Trüffelhaube

pink-cooked beef fillet accompanied by chanterelle cream, colorful market vegetables and fine tagliolini

according to old seafarer's recipe: from self-pickled beef brisket, with pickled herring, red beet, mustard pickle and fried egg

Original name: Peche Melba

Poached peach with mascarpone cream, vanilla ice cream, almond crumble and raspberry sauce

Original name: MANCHEGO, GORGONZOLA & ZIEGENKÄSE

with fig-mustard sauce and a glass of red wine "Merlot Natusch Edition"

Original name: BREMERHAVENER ROTE GRÜTZE

with genuine bourbon vanilla sauce

Original name: SORBET-TRILOGIE

homemade: mango, blueberry, lemon

caramelized at the table with cherry ragout and walnut ice cream

Original name: 2025er Grauburgunder, trocken (Natusch Edition)

Markus Pfaffmann, Palatinate (white)

Original name: 2025er Rosé, trocken spritzig (Natusch Edition)

Markus Pfaffmann, Palatinate (rosé)