Ananas Chicken Restaurants in Lübeck
The best places in Lübeck to eat Ananas Chicken. Our interactive map features all restaurants around Lübeck who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Ananas Chicken or dine out.
4.5
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4.5
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City: Lübeck, Hüxstraße 42, 23552, Lübeck, Germany
"Again, I would like to close a small gap in the GastroGuide contribution repertoire for the old Hanseatic city, even though I again apologize for the fact that the actual visit has been back for a long time. The restaurant Vai has long been a fixed size of Lübecker Gastronomy in the most famous shopping street in the old town island, the Hüxstrasse (usually just “Hüx”). The cuisine offered here should be in any case the finer way and brought some “assiette” to the restaurant in the red guide. Almost exactly three years ago, I wanted to make a picture of the actual quality and put together an individual menu according to my taste from the map with an announcement. A wish that I liked. The restaurant offers a modern ambience that has not changed until today. There is also the possibility to enjoy the fresh air in the courtyard wind and noise-protected meal. The one or other elements that make the interior look more “more lively” would certainly be desirable, but as is the case with the old listed houses in the centre, the space available to the institution is also clearly limited from the outset. The courtyard. At first a little baguette with salted butter (both in good quality with a small greeting from the kitchen on the table) came as a deck. This was a cream of red bete, to which a few couscous beads and a sweet potato chip were fused. The bite and the light sweetness through the chip and couscous fit well with the earthiness of the red-bete cream, which itself unfortunately came a little watery and can get more intense. In addition, the fact that no spoon has been added to greeting was cumbersome so that most cream had to remain in the small bowl. Baguette with salted butter Amuse Bouche as cream of red bete with couscous beads and sweet potato chip. The actual menu then began with roasted Calamari, which were accompanied by a pineapple cahutney. Other components were Pak Choi and small, crusty garlic cubes. Some beard pesto should round off the appetizer. Both the tubes and catching arms of small squids had a great consistency and were by no means tough. The slightly sweet-acidy pineapple gave them an Asian touch that the Pak Choi also matched. The wort of garlic was also attractively dosed and the crispy dice also added some bite. Only the Bärlauch-Pesto did not appear tastefully in principle. Calamari Ananaschutney Mediterran now presented the carpaccio of the cattle actually from the USA. Rucola and glazed Parmesan were also responsible for this Mediterranean touch. In addition, fine slices of the mushroom and a thin roasted baguette slice were on the plate. The meat was nicely thin and evenly cut and finely seasoned with some pepper. A Balsamico dressing rounded off the rocket. The crispy bread slice and champignons made a welcome change to the very delicate beef with their solid consistency. For my taste, however, the Parmesan was clearly too sparsely used, with which, as in the first course, again an expected taste component of the dish was lost. Carpaccio from the US-Beef Rucola Parmesan Feiner went on to Spargelfrikassee in the third appetizer with the mussels. The scallops were slightly fried and thus still glazed inside, with almost one tick already being too raw and for my taste much more roasted staroms could have worn. The asparagus had a perfect bite and found suitable partners in small tomatoes, onions and carrot cubes. Something thyme, parsley and, above all, crustacean foam gave a light wort, which was quite suitable for the more tastefully quieter clams. As I said, a few more red staromas in the shells and the dish would have earned full score.. Jacobsmuschel Spargelfrikassen In 4. The Coq au Vin now joined the meat main course of the individual menu. It was accompanied by a risotto refined with saffron, as well as some spring onions, small mushrooms and red peppers. The feather cattle were consistently nicely juicy and the Risotto pleasantly creamy. The red wine sauce kept exactly what the name of the traditional French dishes promises from the tasteful depth. Also at the Risotto the announced note of the saffron was quite to taste. So this classic was really very well presented and prepared. Coq au Vin Saffron-Risotto The truly imperial conclusion should be given by a European lobster, who got as noble partners with Kaiserschoten, Onions, Pak Choi, a truffle potato salad and a Beurre blanc. The lobster itself could already convince with fleshy and yet delicate consistency. The crisp Kaiserschoten, onions and Pak Choi gave a little more chewing resistance. Also the Beurre blanc was beautifully ally and with its light white wine aroma also a striking partner for the lobster. The potatoes were not too soft, but the truffle could have been used here (sometimes again a little more strongly and thus better tastefully. Nevertheless, accrediting completion of the menu. Hummer Kaiserschoten Trüffel-Kartoffelsalat I was operated during this early evening by two young ladies who always appeared attentive and polite. With regard to my questions about the dishes offered, she also liked to ask in the kitchen. I also found very pleased that even the chef came to the table after the second walk and asked for a few words about the Coq au Vin and the lobster. Just me as someone who is always very interested in the composition of the food offered, this personal contact is always very happy. Overall, the Vai offers a somewhat more sophisticated gastronomy in a pleasant atmosphere. At the service there was nothing for me, as mentioned. With regard to the cuisine, however, I have to give up a few stars in view of the claim, which is also made clear by the prices, since, above all, the appetizers in certain components of the dishes lacked the tasteful intensity and thus completely failed. From the basic idea the corridors liked, it was often only a little lacking to make it perfect for my impression. With a price of 89€ for this individual 5-speed menu, I also have to rate it accordingly at the price-performance ratio. Nevertheless, I would also recommend the Vai to anyone who is interested in a tasty and stylish evening and also spends some more money. I very much hope that this is still valid today."
4.5
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4.5
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City: Lübeck, Schmiedestr. 9-15, 23552 Lubeck, Schleswig-Holstein, Germany, Lübeck
Reservations, Seating, Wheelchair Accessible, Large groups
4.5
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4.5
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City: Lübeck, Beckergrube 71, 23552, Lübeck, Germany
"If they are passionately cooked, it is difficult to find restaurants that talk. the wullenwever convinces me through inexorably noble ambiente, great creations and a earthed rude it was an experience and seduced permanently, I fear. thank you!"
4
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4
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City: Luebeck, An Der Untertrave 111, 23552 Lübeck, Deutschland, Luebeck, Germany
"Cozy and warm nice bar to go for drinking with friends. Highly Recommended."
3.7
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3.7
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City: Lübeck, Stockelsdorfer Straße 1, 23556, Lübeck, Germany
Parking Available, Wheelchair Accessible, Serves Alcohol, Accepts Mastercard
4.4
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4.4
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City: Luebeck, Königstraße 26, 23552 Lübeck, Deutschland, Luebeck, Germany
"More then bad... never again!!! too expensive, too dirty and it smells so bad... this is fear for customers... the pictures and information are more fake..."
4
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4
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City: Lübeck, Fackenburger Allee 13, 23554 Lubeck, Schleswig-Holstein, Germany, Lübeck
"Corona is full here and sold only from the house. The dishes were very well packed and can be ordered by phone or via WhatsApp. If you order the food outside the door, this happens after a quarter of an hour. As usual, the food was again very delicious. I can only recommend."
3.9
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3.9
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City: Luebeck, 19 Im Gleisdreieck, Lübeck I-, Deutschland, 23566, Luebeck, Germany
"Food is awesome but for drinks take alot to get helped"
2.5
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2.5
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City: Luebeck, Vorderreihe Brücke 148, 23570 Lübeck (Travemünde) , Schleswig-Holstein, Luebeck, Germany
"By Opi Hartwig his long hospital and rehab stay he had seen his best mate Walther the last time in December when we were together in Lübeck. Since then, almost a quarter of a year has passed, and we wanted to make Opi Hartwig a joy, because it is not possible to travel from Fehmarn to Lübeck. So we got a short phone call with Walther, and we made a meeting for the next day. Two good friends: Walther and Opi Hartwig Da Opi Hartwig but still is slightly weak on the legs, it should not be the usual city tour through Lübeck, but rather the more quiet variant. Since Walther has his cottage in Israel's village, and we wanted to pick it up there, of course, was the shortest way to walk nicely to Travemünde. From Israel's village we were there in a few minutes, our car parked on one of the many paid parking spaces, and now we were able to stroll and stroll along the beach promenade along the Trave. The weather was good for us, sunshine, blue sky and the first springy temperatures. So right we hadn't picked up a restaurant before, for us it was only clear that there should be fish. At Gosch on the promenade we were almost weak, but the store was visited too well, so that there was no more reasonable space in the interior, and outside under the heating mushrooms we did not want to sit. Our goal today: Traveblick The name promises a lot After all, we arrived near the Gosch to the floating restaurant „Traveblick“. Hartwig and Walther had been fed here a long time ago and were at least satisfied at that time. Since Walther sees us Saxony as a tour, we were not enough in Lübeck and Travemünde, this was now the perfect place. As Mr NoTeaforme has already described, the restaurant is stored on Pontons and consists of two floors. The kitchen is housed in a side pone. Access to the restaurant The restaurant was well visited at noon, we were lucky that two tables were free on the top deck. We had free choice, and of course we took the table that was walking to the lake. Here you have a wonderful view over the Trave to the Priwall and the cruise terminal. From time to time, a ferry or a big cross driver will come by, you can see something as a tour. The restaurant is simply equipped. On the rustic wooden floor there are sufficiently large but shaky tables, on the large basket furniture with seat cushions you sit very comfortably. The sun already heated the swimming restaurant nicely, so the roof hatches were already open in the roof. What's this summer? Upper guest room overlooking the promenade upper guest room overlooking the Trave direction cruise terminal We were greeted by two ladies who kept the store running here in both areas. Bone job, step up all day, treppab. They both know what they did in the evening. Perhaps their friendliness was also due to the many kilometers that they were going through the day, or it was simply the so much praised Nordic friendliness. At any rate, we didn't feel friendly, the sound was rough. Menu The menus were served immediately after our set, and one wanted to know what we wanted to drink. Yeah, but how do I know what this place offers to drink? Could we look in the map first? Well, if it must be. At the same time I asked the lady, but please ask the outside door in the service area, which was at the end of the place, but please close, as it was unlikely to have both the older gentlemen and my lady frothed, and I sat exactly on the train. In response, I didn’t get this to go, as the two service personnel would then “extreme” in this corner. Instead, she would close the roof windows. Said, much improvement didn't bring it to me at least because the stairway was diagonally behind me, and it still moved. I'm not a frost bump now, but in the course of our meal, I had to take over the jacket because it got too cold. Two tables farther behind were two old ladies who took their daily cocktail here. It was too warm again. Whether it's alcohol or anything else, I can't say it was either too warm or too cold. upper guest room overlooking the Trave Genug. In the meantime, we had already opened the beverage side in the map, and that was probably the sign: now knowledge what is in the map. So we at least threw a quick look into the map and ordered as drinks: · 3x 0.2ér Grauer Burgunder for 5.50 € · 1x 0.5ér Benedektiner Hefeweizen Alcohol-free for 4,90 € Extract from the menu Now the lady first disappeared, she was occupied. In the meantime, we were able to tell the dishes. 110 fish dishes and 9 dishes from pot and pan should be sufficient to find the right one for themselves. Prices are very human for this situation and are between 14 and 22 euros. In the meantime, our drinks had also come, and to prevent further stress we ordered our food. We dispensed with an appetizer. As a main dish it should be: · 2x red beech fillet roasted on a bed of fried rose cabbage, pastinakens and carrots, refined with parmesan, plus pumpkin potato mustard for each 16,90 € · 1x dorsch fillet in a bacon fried on a bed of pumpkin, onions, bacon, fresh red beet and white beans, The wine glasses then hit our surprise. I might have expected this in a village in Hinterkleckersdorf, or in the Mitropa der Deutschen Reichsbahn, but not in a restaurant at the Tourihotspot Travemünde. But as the glasses looked, the wine finally also tasted. He was mad and just tasted cheap, so the two gentlemen and my wife agreed. Well. Luckily, we didn't have to stay with this open for a long time, because after a quarter of an hour our plates were in place with the desired dishes. At first glance they looked very appealing, but that was almost. My wife and Walther had picked up the redfish fillet. In the end, there was not much that was at stake with the two. Two filets from the redfish, all seemingly prepared in the frying, because the fat only smells like that. The one fillet of my wife was probably already wandered through this fat bath for the second time, because at the narrow end of the fish it was just crispy and (fur) dry. roasted red beech fillet on a bed of roasted cauliflower, pastinaks and carrots, refined with parmesan That's what I get in the snack bar. The cauliflower made an appetite at least from the sight, because it was wonderfully pale green. No wonder, he was probably only very short in the hot water and then in the pan, because he was so hard that he wanted to flee from the plate when cutting, or if he was eaten all over it, it was necessary to have proper teeth. roasted red beech fillet on a bed of roasted cauliflower, pastinaks and carrots, refined with parmesan In the small cut carrot panes it was all right that these were bite-resistant. Pastaques and carrots kept the scales in the number. The vegetable bed was still sprinkled with some parmesan, finished. The pumpkin potato stampf was placed in a larger bowl where both had to divide. I personally didn't find that nice, because even if Hartwig and Walther can be our fathers, I don't have to eat them out of a bowl. So much was then finally not eaten by this potato pile, because despite that he was quite rough and also small pumpkin pieces were to be seen, he tasted nothing. Roasted on a bed of roasted rose cabbage, pastinaks and carrots, refined with Parmesan, with pumpkin potato pumpkin pumpkin potato pumpkin potato Stampf Opi Hartwig had decided as always for cod. Here he was fried as a cod fillet in the bacon coat. Because you eat fish with a fish knife, the three fish scissors of course also got one. But how nice am I supposed to cut a bacon coat with which the cod was wrapped? • 1x cod fillet in the bacon fried on a bed of pumpkin, onions, bacon, fresh red beet and white beans, with potato crustle After Opi Hartwig was ungratefully juxtaposed on it, I merciful, and went to the service area to pick up a real knife with zigzags. To behold, now Hartwig could finally eat. The cod in the bacon was as he looked certainly also prepared in the frying, because of the fat he had a lot to offer. Not bad may be the idea of making a bed of pumpkin, onions, bacon, fresh red bee and white beans. Of these, there was also plenty under the cod, but after a few bites it already mutated into an undefined red mud. And since the eye is well known. No, that was definitely nix. Only the potato crusts were fried and bite-resistant. I'd rather save you the picture. • 1x cod fillet in the bacon fried on a bed of pumpkin, onions, bacon, fresh red bee and white beans, and potato crustel I was looking forward to the Labskaus after “Seemannsart”. As you know, I often eat this North German specialty and too much like it. The first time, however, Labskaus came to me with a matjesfilet and not only with bismarckhering on the plate. That was new to me, and to be honest, the Matjes wasn't really right. Labskaus according to “Seemannsart” with mirror eggs, with matjesfilet, bismarckhering, red bete, onions and cucumbers The Matjesfilet and Bismarckhering did not come from the fisherman around the corner was also clear in taste and appearance. It was also clear that mirror egg had spent almost too long in the pan. Although the egg yolk was still so liquid, the protein was already too crispy at the edge, solid and dark roasted. The actual Labskaus, the mixture of potatoes, beef and red beet did not deserve this name. Potatoes were plentiful, red beet too little, and the beef hardly came through the typical taste, so even less. The whole trip was dry and crumbling, and more reminiscent of Labskaus from the can, how to buy it at some discounter. This then made the few slices of Red Bete, the few rings of fresh onions and the spice cucumber no longer. That was the worst Labskaus I've ever eaten. Well, that the cook didn't hire a ship, I think the sailors threw him overboard. Labskaus, according to “Seemannsart”, relocates with Matjesfilet, Bismarckhering, Red Bete, Onion and Cucumber, this is supposed to be Labskaus In conversation with the neighboring table, we got that the cook has probably only been working here for a few days, and that is to give a new card as soon as he reworks it. I have the nasty guess that the card is then changed to some simple dishes, because he can't cook really well. He has shown that in all three courts. After a smooth hour in the restaurant we had paid and left more than disappointed the place. Our conclusion: we left four smooth 89,00 € in the restaurant, and we also left it. Neither the ambience nor the service let alone the cooking arts were able to convince us here. And if even the two older gentlemen admit this inconveniently, I did not lie wrong with my assessment: here we will make the next time a big bow."
4
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4
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City: Lübeck, Lübeck, Hüxstrasse 23, 23552, Germany
"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€."
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Ananas Chicken
You can find Ananas Chicken in 10+ Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Ananas Chicken is:
$5.4
Ingredients
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Chicken breast fillet (if necessary)
- Qty. 250
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Other
- Qty. 1
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Other
- Qty. 12
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Cream Cheese
- Qty. 100
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Honey
- Aisle Nut butters, Jams, and Honey Qty. 1 Other
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Curry Powder
- Qty. 3
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Oil
- Qty.
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Other
- Qty.
Feedback
This feedback is based on the dishes preparation using the above mentioned ingredients. This dish might be cooked differently if you eat out or order food.