Scallop Restaurants in Westerbruch
The best places in Westerbruch to eat Scallop. Our interactive map features all restaurants around Westerbruch 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 Scallop or dine out.
4.6
Menu
Online table booking
4.6
Menu
Online table booking
City: Westerbruch, Rheinstr. 16, 47179 Duisburg, North Rhine-Westphalia, Germany, Westerbruch
"It's ready again. Every year in October or November a ruhrpöttisch Rheinische Mannrunde meets in Walsum. More precisely, in Alt Walsum in the Walsumer farm for fish and shells. I've been there for many years. Not without reason we meet the paintings of the man in Walsumer Hof, but here the successor of a gastronomic dynasty with cordiality and soil is in the high, but also chic shells and fish dishes are hosting its guests. Matthias Langhoff is the host who welcomes his guests – as we once again – always in the Pütt-shirt, very similar to the Frisian fishing shirt, with a moin and handshake. Not only welcomed, but also approved. It is based regionally on a WAZ report of 18th. August 2011 known as Asterix from the Lower Rhine. That has reasons. The Ambience The Walsumer Hof, a two-storey, white-brown civic house, measures the surrounding gigantic industrial buildings like a rock in the naval fire. Over the years, especially in the first decades of this century, they are threatened by Walsumer Hof near the Pelle. The Walsumer Oberdorf, from which the Walsumer Hof is a last defence rest, resembled the decline of Walsum Zeche and the simultaneous expansion of the existing coal power plant of SteinkohlenStrom AG (Steag to the Ground). A huge cooling tower grew from the stoned village to the sky, 181 meters high, a stone's throw from the Walsumer farm. The history of the expansion of the Walsumer coal power plant went through the press at that time. WAZ reported leaks in the boiler part in May 2011. The Japanese company Hitachi was critically responsible for the processing and processing of the special steel used. This name must now be remembered, because it plays a role in the menu of Walsumer Hof. Since the Walsumer Hof is lost in the industrial landscape, Spiegel Online called him one of the bizarre places in the Republic in August 2011. And in fact, as a guest approaching the entrance of the Walsumer Hof, one feels placed in a photo-assembly where the wrong background landscape was built. In the restaurant with several guest rooms, the industrial monsters have finally disappeared from the field of view. Now you feel in a harbour restaurant, fishing nets on the ceiling, a huge wheel and old ship lamps hanging from the ceiling, tastefully covered tables with standing brown, rustic chairs, black white pictures, keep memories of long past times, on the walls, navy and harbour pub accessories on brown dresses. Here you sit comfortably and comfortably. The restaurant inside is as cozy as the outdoor environment where there is no parking space. There is also a beer garden next to the house. The Davidsche Walsumer Hof and his Goliath industrial towers give a background that makes the outer ambience worth seeing again. That's why I let the four stars apply to the atmosphere in the Inn for the outer environment. The service We are eight man pictures and have already reserved in the spring until 9 October in the first food layer from 18.00 h to 20.00 h to get a table. Yes, it is eaten at least for larger groups in two layers, the first to 20.00 h, the second from 20.00 h until closing. A reservation is recommended for a visit to the months of the mussel. We have hardly any room, we are delivered by a young man with the Walsumer Hofmessen, a compelled newspaper with stories about the Walsumer Hof and a list of the dishes offered. It is a ritual that the guest is not left alone with the menu, but that a service that is additionally offered daily dishes is announced with exceptional precision and ruhrp divine humor. There are also sentences like We still have bowls that have to go away or We still have old fish that require understanding for the Ruhrpott mentality. The young man is supported by a young lady in the evening. Both do a good job, are jovial and attentive. They ask if the food tastes and leave no doubt that they are well trained for service work. So the young lady will pick up our first drinks. What will be drunk in a men's round in Duisburg Walsum? Sure, baby! For the Ruhrpottfernen: King Pilsener, who should also be my food guide. The service deserves its five stars. We felt very well looked around. The food Hardly the young service lady took our drinks, they are already on the table. We studied the Walsumer court news. Offered are mainly fish dishes, smoked from the in-house smoke such as smoked herring fillets, smoked brunishes or some smoked river valley, all with roasted potatoes and salad. With roasted potatoes and salads there are also beet fillets, welse, Zander and Nilbarschfilets. Under the heading of Bergmann's oysters there are a number of shell shells. And the à la carte specialities include, for example, herbs fried in the pan or fried butterfish, halibutt or mullet fillets. Some meat dishes, schnitzel and Rumpsteaks are also offered. Most of our rounds do not have to read the Walsumer court news at all to make their choice. For them and for me it is already safe: – Shells “Rhine Art” comes to the doctor! with black bread at €20.95. This is the Shell Flatrate of the House. Good eaters among us have put it in the past on five well filled bowl plates. Last year I erased them, but I was also filled with two days from the sea creature. This time there were four plates, but after that there was nothing left. But in return. Some of our rounds order fish dishes that I have not noticed and therefore cannot report. Our orders are now tilted into the electronic butlers of our young serviceman as soon as the greeting from the kitchen lands on our table as at the assembly line. The service forces are used on single-storey floor plates with shells, mussels of rhenic style and (attention! Shell's Hitachi . The Hitachi shells are devilish sharp. Red chilischote slices and Sambal Oelek dominate the garlic-laden brew. Hitachi, there was something! Small bowls with acidic cucumbers and onions complete the already generous greeting from the kitchen. The sourd tastes excellent, fine spices and pleasant acidity. It doesn't take long until the maid and the Lord bring the salads to the fish dishes and black bread slices for the mussel dishes. Like the other Muschelessers, I ask the service to see if it is to be mussels of the Rhenish type or Hitachi type, mussels of the Rhenish type. They then also come fast, hot and steaming and covered by two reversed, superimposed plates for the shells. The bowls are perfectly prepared. The typical rhenical broth with vegetables such as carrots, lyes, celery, onions and the like is well seasoned with salt and pepper, so pepper offers a pleasant, because medium sharpness. Only one or two shells are not opened on this and the following plates, so that they are better placed on the waste shell. And at least one or two, you can still notice traces of the sandy ground of shell breeding. The buttered black bread cuts, fresh black bread, the folded slices and the butter in between fit best with the peels. After three Rhenish-style mussels, I chose a record of Hitachi mussels as a dessert. Here, too, the usual shell quality, but a distinct difference in broth. Red Pepperoni scabies slide in broth, give a sharpening effect. Turmeric and Sambal Oelek I also want to identify because of the sharpness and colour of the beer. These Hitachi shells have actually noticed it from the degree of sharpness, even for me that I used to high Scoville values, the sharpness noticeably. After so much internalized, protein-containing muscle meat, no digestive agent must be missing. It's supposed to be a typical Lower Rhine specialty this time, a Fisternölleken. This is not a secret love relationship, as Kölner understands the Fisternöllchen, but a grain brand with a piece of dice sugar. Clear sugar? I didn't just take one, but two: That tastes! The doctor must not come. After four well filled plates with bowls, it is completed with all paintings of man and also with me. Satisfied are the Muschelesser and the fish. Satisfied, yes, I am also very satisfied, as in previous years. For the shells, the Walsumer Hof gets five stars from me. I have nothing to complain about cleanliness. They've been watching the toilet rooms for years, but they're clean. I have nothing to do with cleanliness in the guest room and on the tables. Four stars are attached. When I take my shell in a scale, there is of course an excellent value for money, because in the restaurant there are already four plates of deliciously prepared dishes for together only 21. Euro, it's about 15 euros. The hook of this type is of course that the more it eats, the more it can make the price-performance ratio cheaper. That's why I don't just want to take my mussel flatrate into the scale, but also include the fish dishes consumed by others in our round. Well, I can't say anything about her mouth. Given the prices for the dishes consumed at our table, I seem to be well suited for the price of the performance ratio. The conclusion of the One stands as Amen in the Church: Our men's round goes back to the Gallic village, defended by Asterix, the host, against the attacking industrial giants. The next spring will be the date for autumn 2016. So four and a half stars as a finish and after a kitchen trip at least one barn again! ."
Scallop
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Price
The Average price for Scallop is:
$8.9