Worpsweder Bahnhof - Menu

"Worpswede and the Devil's Tomb were not a term for me until recently. A small Christmas trip led us to the artist village north of Bremen, which was quite rainy this Saturday. But the “Bonze des Humors”, a laughing Buddha statue near the parking lot, made us courage and so we later climbed the 54.4 m high Weyerberg, also called Matterhorn von Worpswede. Of course, we did not leave the Lower Saxony stone, an 18 m high stone monument in honor of the soldiers fallen in the First World War. Weather and weather unfortunately did not allow us to sail through the devil moor with the peat tail. The historical bog-express has also not been taken into account since the nostalgia train is almost only on the way in the warmer months. Worpsweder Train Station, designed by local artist Heinrich Vogeler, is about as old as the historic railway line from Bremen to Stade. The lovingly restored 1910 railway station building now houses a stylishly furnished restaurant, which has been run by Ulrike and Frank Hartmann since 2014 and is served in contemporary German cuisine. It was a formal idea to interrupt the small walk to lunch in Art Nouveau under conservation. And so it came that four Bremers and one Pfälzer arrived in the former summer hall of the Worpswed railway station, in joyful expectation of a good German cuisine. It was only when I saw closer to the site that I noticed that we had our lunchtime in the 1st grade of the restaurant. So the pretty plantation was called in the rustic look. To get there, the path led us once over all the guest rooms that are based here on their previous function under 2. 3rd class, switch hall and service room. What I noticed was the entrance of the railway station building: Each room is characterized by its own style and is fundamentally different from the other. The 3rd class, with its wooden rustiness, sprayed cozy pub flair, while the 2. Class fireplace room with antique furniture causes the good old time. My view fell to the stylishly furnished Separee, a small room separated from the “single” where a society of up to eight guests could have been a big one. Each room worked harmoniously. Sometimes dark wood tones dominated, sometimes bright tables and chairs in painted white. The nature of the soil also varied from space to space. The way to our table led over the wooden planks, rugged tiles and noble staff parquet into the cleanly covered guest room, where the passengers used to wait for the warm season on the train. Bright seat cushions were placed on the comfortable, white-painted wooden country house chairs, making the apartment on the seat more bearable from a binsen braid. On white linen, single cutlery, water and wine glasses, heart-shaped folded, erected red paper napkins and a chic tea light holder ensured a tasteful table decoration. The menu, which was designed in the form of a handy ring book, first informed about past or still upcoming events, such as various cabbage parties in February. If the common Palatinate does not know this, it seems quite good to replace the wine and beer festivals that are missing in the north as a social community. One page was changed and some seasonal dishes were recommended in advance. Among them also the North German favorite winter vegetables, which is also known as Oldenburger Palme because of its pronounced growth level. Kasseler, cooked sausage and pinkel belonged to the classic devices of the green cabbage plate 12,90 Euro. Together with salt potatoes it sounded like a saturating dish for the cold season. The choice of dishes seemed to me carefully chosen. Carrot ginger snacks 6,50 Euro and home smoked Fjordlachs 8,90 Euro sounded tempting. Bremer Knipp 13,90 Euro, Schnitzel Wiener Art 13,90 Euro and grilled pork medals 16,90 Euro were ready for guests with greater hunger. Fishermen breakfast with crabs, scrambled eggs and roast potatoes 21 Euro, Zander- and Wolfsbarschfilet 18,90 € or 19,50 € and the "Kutterteller" 21 Euro, called a combination of these three fish positions, also gave a stir. All dishes were also offered as a smaller portion – ideal for older guests or people with less hunger. And finally a respectable salad or meatless last veggie offer, with green cabbage curry, vegetarian silia, gnocchi with basil umpesto and goat cheese salads all 14 euros and three different salad plates also satisfy the meat refusal fraction. A handful of desserts, including Crème brulée, Panna Cotta, Tartufo and chocolate soufflé around the 7 euros, were ready for candy. Also the usual ice cups for desserts of the older school. For the sausage of the man, Haake-Beck from the barrel, which is also available in the natural version as cremes 0.4l for 4.40 Euro. In the Mi-Wa-Price index the bottle Vilsa Gourmet was placed in the upper midfield, which sprinkled 0.75l for 5,60 Euro in our waterglasses. Some wine bottles from Germany, France, Italy and South Africa were also on the back of the food and beverage ring book. Nevertheless, what you have to write down here. The green coal coughs of the Weser really met this day. The North Man, loaded with defensive pork, found the way to our table three times, although a part was ordered in a slightly narrower senior wall. Two juicy slices of Kasseler were flanked by Herzhafter Kochwurst. Between “pinkelte” the coarse grained grape sausage from the swirled, edible, artificial intestine. The veneered vocabulary lay on a beautiful green cabbage that was penetrated by Hafergras. Together with the salt potatoes, the parade example of a saturating winter dish should have made the soft food dishes and on-diet askets a wide sheet. The North German taste should taste better with any warming. The “WorBeder Allerlei” was probably set on the day before, which made the kitchen easier to prepare. I don't know if there was a classic gooseschmalt or even a black version. The three Bremers did not leave – respect Kalauer! – “Kohl-Lateral Damage” on their plates and plastered the defections with pleasure and the usual North German serenity. In contrast, we fished in culinary clear waters. In addition to the two skillfully roasted and tasty spices, there was also a stretchable portion of gold-yellow roasted potatoes, whose fine spices caused a little bacon and onion. If they were still a bit crispy, they would have made sure that every peat vineyard had a true enthusiasm and a medium of roasted ragsteak would look old. Fresh North Sea Cancers with scrambled eggs complete the fishermen's breakfast extended by two fillets. I had to admit that both came out very well without a brösel shell, also as a sworn panier fish sympathizer. Anyway, the call is ruined, you eat fish unaccompanied! Especially when it tastes so delicious and perfectly lands on the plate as in the Worpswed railway station. I almost forgot. Our part-time vegetarians praised their green carburetor, which was refined with cashew kernels and lenses. With Jasmin Reis as a supplement, the Asian vegetable dish seemed to have been the right choice. The friendly service lady made her thing good. Even if the place was more and more filled, he kept the overview and our place in a somewhat remote cultivation did not help us to feel careless. After dinner I had a short meeting with a local. He was named Jan Torf and turned out to be 35% herbal liqueur. This regional speciality of the Devil Moor was an aromatically intense digestive tract that could easily absorb it with Ramazotti, Fernet and Co. A successful conclusion of our cozy, pre-Christmas lunch in the family circle. Worpswede was certainly worth a trip. At the next visit we take the peat and sip on the hamme. But only with Borgi at the top!"