Phone: +494834965955
Address: Hohenzollernstr. 18, 25761 Busum, Schleswig-Holstein, Germany, Büsum
City: Büsum
Dishes: 3
Reviews: 5723
Website: https://www.fischkoenig-buesum.de
"On the Ascension Day, Büsum was full of short leavers, and as a result it was difficult to find a free place in the evening in a restaurant. Finally, we got a commitment from this house that we would get a table there from 19:30. When we arrived there a few minutes after the agreed time, the place was still very well occupied. An operation behind the counter welcomed us, on our notice of the telephone registration she showed us two tables to choose from. The table at the window told us more than the other one in the middle of the room, and so we took place there. The service provided us with the menus and asked for our drinks. Madame ordered a water without carbonic acid (0.25l for €2.40, I ordered a yeast white beer (0.5l for €4.50). At these prices, the “tourist tax” was quite noticeable. The drinks were served quickly, the temperature was perfect. As with the name of the restaurant, the focus of the offer consists of various fish dishes, but also meat and friends of Mediterranean cuisine are provided. The menu is defined on the homepage: [here link] After an intensive study of the extensive map and a short discussion, we then ordered a waiter who curvy through the room in a yellow T-shirt of the house and Bermuda pants. Madame chose the “Nordsee Scholle “Classic” with mustard sauce and roast potatoes” (€14.50 ), I chose the “Rotbarschfilet mit Knobi-Dip und Bratkartoffeln” (16.00 €). As an alternative, salt potatoes were also offered to the pod, I could have chosen Remoulade instead of the Knobi dip. The interior of the guest room is decorated in Mediterranean style, with warm colors, the walls painted in delicate yellow shade. The chairs are made of pipe with rat braid, with loose seat cushions standing on diagonally laid floor tiles in red and brown tones. The tables had bright plastic panels, on them braided sets in brown, the decoration was limited to a windlight and salt and pepper shakers. Despite numerous guests who certainly leave their tracks, the guest room was clean and well maintained. We didn't visit the toilets, so no statement. The operators wore all T-shirts in different colors with the imprint of the house on the back. They were always on the go and very attentive, always responsive and very friendly. After a waiting period appropriate to the guest's arrival, an operation brought our food and, of course, had to ask where to serve Rotbarsch and where Scholle, since she had not received the order. After that was cleared, she wished us “good appetite!” and disappeared. The hustle for Madame took practically the whole plate, the roast potatoes had to yield to a separate dish. Only the small bowl with the mustard sauce found space next to the fish. On my plate it was not quite so crassed, but the three pieces of red-bark fillet also took a considerable part of the plate surface. The fish were cooked over the glassy point, but nevertheless very delicate and tasty and – as should be different at this location – extremely fresh. Glasig is not mainstream, here the crowds of holidaymakers determine the trend in the kitchen and also this cooking point is not necessarily desirable for us. The frying potatoes, sufficiently provided with onions and decorated with sliced pitches, were rather fat and had relatively few roasting sites. Besides, I lacked something of the flavor-determining bacon. Madame, on the other hand, was enthusiastic about the mustard sauce, which she tasted excellently for the plaice. The size of the portions was absolutely sufficient, even I as a good eater had my trouble with the last piece of fish."
All prices are estimates.