Reviews - Dat Ole Aalhus Kathrin Rilke
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Last update : 11.06.2026
Super delicious food, very friendly staff. Always happy to go there. Especially if you are there with children
Super delicious food, very friendly staff. Always happy to go there. Especially if you are there with children
The good times seem to be over. After years, I went back. While 10 years ago the restaurant would have deserved 5 stars for its fish platter, today it only gets 3 – and that's only due to the friendly service. It used to come with salad and crab, but now you get various fillets with dry fried potatoes – no onions or bacon – and instead of crab, some tasteless shrimp in three drops of hollandaise sauce. And all that for over 33 euros. I had a guest with me to whom I had previously raved about the fish platter – in the end, I was even embarrassed and apologized.
Super delicious food, very friendly staff. Always happy to go there. Especially if you are there with children
A perfect evening. The good service was surpassed by the superb food. I can only recommend it. The price and performance were also spot on. It won't be our last visit to this restaurant. Can we give it 10 stars? If so, we give it
Last update : 23.08.2023
Our last night at Opi Hartwig on Fehmarn. It's time. This time “Dat ole Aalhus” was on my wish list in Landkirchen. Whenever we go to Opi Hartwig on the island, we'll come over here. Dat ole Aalhus Directly opposite the church in the immediate vicinity of “Petersens Landgasthof” (see review of me lies this venerable house. In 1986, Marieluise and Carl Becker opened the “Dat ole AALHUS” restaurant. They created the original nice restaurant in loving small work from a very old, decaying reet roof shrine. At the beginning they served delicious smoked fish, Schmalzbrot and a Buddel Köm on rustic tables. The cosy ambience remained, the offer changed and expanded. Since then, “Dat ole AALHUS” is a popular starting point for locals and guests of the island of Fehmarn, without prior reservation it is difficult to get a place in the evening. The original restaurant has been set up by the daughter Kathrin Rilke in 2 since 1997. Generation operated and offers the guest a generous menu. I had already reserved a table for us 5 males in advance, and on time we were in Landkirchen. The mobile subset is either right opposite the inn, or directly next to Petersen ́s, where the Aalhus has another parking space. After entering the almost full restaurant, we were welcomed by one of the many female service staff and led to our table. Our table was located right next to the vault in a developed niche. There were no chairs here, but a softly padded bench was built around the table. One or the other regular table or skat evening will surely take place here, which you sit in the middle of the guest room, but is shielded from the others. However, the ventilation in this corner also seemed shielded, because during summer heat outside the air stood in the niche, while in the rest of the restaurant a small ventilator wore through the open doors. The rest of the restaurant is rustically furnished, on large wooden benches with seating, you sit very well. I'd only feel disturbing when you sit your back with the neighboring table. rustic guest room In the back part of the inn there are two more rooms, which are clearly modern and adapted to the contemporary style. I'm more like the old, rustic ambience. The very extensive menu was delivered to us just 10 minutes after our arrival. We would like to have a short time to look for our drinks from the menu. After 5 minutes we had this, and so we ordered: · 2x 0.5ér angel cellar beer dark from the barrel for 5,60 € · 1x house cocktail for 7,00 € · 1x Lillet Wildberry strawberry cocktail for 7,50 € · 1x 0.5ér Cola for 5,50 € The drinks now took about a quarter hour. But as we sat directly on the counter, we knew and saw the ladies rotating to fulfill the wishes of the guests. So we had enough time to study the menu extensively. Excerpt from the menu Opi Hartwig had no Hinger at all when looking at the prices, because the prices here in the olen Aalhus are once again a whole pack more expensive than comparable guest roses on Fehmarn. After our drinks were finally at the table, we were able to give up our dishes. Chews, prunes, prunes, prunes In the meantime we were able to taste the delicious and grandiose angel cellar beer from Crailsheim. • 2x 0.5ér Angel cellar beer dark from the barrel This was quite delicious, but I am surprised that there is here in the high north of Fassbier(! from the Franconian part of Baden Württemberg. But also the home cocktail and the Lillet Wildberry Strawberry Cocktail were very well dressed and savory. Cocktails In the meantime our two appetizers arrived. The buffalo Mozzarella had the typical intense taste and was very fine in consistency, and not as gum-like as some mozzarella from the supermarket. It was garnished with fresh shrub tomatoes and inoculated with mild olive oil and some balsamico. On top there were some leaves of fresh basil and two slices of fresh baguette bread. Buffalo Mozzarella with shrub tomatoes, olive oil, balsamico, basil and baguette breadv The Aalhus fish soup did not have to hide either. A steaming hot and strong, clear fish broth with plentiful onion welcomed at first glance. In this tasty broth were many pieces of cod and salmon, as well as some scampi. plentiful fish insert The soup was good, but by far did not reach the fish soup in the Old Zollhaus in Westermarkelsdorf. Aalhus fish soup with tranches from the Baltic Sea salmon and cod with olive oil sweated onion strips and scampi After the appetizer it was said to wait very long. I became a little bit zig-zag, as I could see that tables that were significantly later than in the restaurant were much more than we got their meal. For the two “young” gentlemen with the appetizer, this was not the problem, but the girls were sitting in the restaurant for 1.5 hours until finally our appetizer came. Say and write 1 hour and 15 minutes after the order. This is clearly too long, especially since other tables got their food significantly more. My wife had picked up the FEHMARNSCHE FISCHPFANNE. In a cast iron pan, a roasted cod fillet in egg shell, Baltic salmon fillet and sollen fillet were served here. All three fillets were well fried and soft, but unfortunately much too salty. There was something too much in love here. The scampi, which she generously left me and Opi Hartwig (iiih this does not taste, were firm in the bite and well roasted. FEHMARNSCHE FISCHPFANNE fried cod fillet in egg shell, Baltic salmon fillet and sollen fillet from the grill plate dressed on roast potatoes, scampi, sauce Hollandaise, lemon and herbal butter instead of roast potatoes, she wished salt potatoes, which she received at no extra cost. They were fine. A fresh salad set, lemon and herbal butter. The sauce Hollandaise remembered a lobster sauce in its colouration, so it was not touched. FEHMARNSCHE FISCHPFANNE fried cod fillet in egg shell, Baltic salmon fillet and sollen fillet from the grill plate dressed on roasted potatoes, scampi, sauce Hollandaise, lemon and herbal butter Opi Hartwig had decided today for the fresh zander fillets. These were well seasoned with herbs on the outside and fried on the skin, the meat was nicely firm, but at the end like the fish of my wife very salty. The Teriyaki spinach was then more intended for the Asian palate, we did not find that fit together as the Teriyaki sauce was a lot of taste. The lime sauce and the sauce Hollandaise were present as two sticks on the plate and were hardly relevant to taste due to the salty fish and the Teriyaki spinach. There were also salt potatoes here. There were some scampi, sprouts and a fresh salad dress. fried fresh zander fillets on the skin, with Teriyaki spinach, lime sauce, sauce Hollandaise and salt potatoes I chose the filet ́s from the fried ross. Four natural and fried roast fillets covered a good part of the plate. Here again well seasoned with herbs, tastefully but also this fish completely salted, so that the actually mild taste of the roasting was not at all acceptable. What's the matter with the cook? Filet ́s of fried roasting with mushrooms and cherry tomatoes in light chalk cream, planed parmesan cheese, Dauphine potatoes on salad bouquet with raspberry vinaigrette and sprouts For this was the creamy sauce with plentiful stone mushrooms (from the can? and halved fillets in light chryc cream and calves. The Dauphine potatoes, actually a French specialty, were similar to the German croquettes, just a lot finer, as these are gratinated potato balls. They were great for this food. A salad bouquet with raspberry Vinaigrette and sprouts, as well as a Klecks Hollandaise rounded off the picture on the plate. Filet ́s from the fried roasting with mushrooms and cherry tomatoes in a light sliced cream, planed parmesan cheese, Dauphine potatoes on salad bouquet with raspberry Vinaigrette and sprouts Wesre little had prescribed the AALHUS GIANT BURGER. Apparently, she couldn't start much with 300g hack steak in a burger. In any case, there were very big eyes when this giant burger stood in front of her. really "Giant "isch Two big buns, almost as big as a plate, wrapped two huge, crispy fried and very spicy sharp patty of mixed minced meat. Between the pattys there were fresh tomato and salad cucumber as well as crisp iceberg salad, fresh onions and crispy roasted bacon. Congratulations all with yogurt dressing and sauce Hollandaise. Holla, that was a portion. AALHUS GIANT BURGER – a 300g chop steak with tomato and salad cucumber, with crisp iceberg salad, onions and fried bacon, yogurt dressing congratulated Hollandaise, Pommes Frites Lastly, the upper bun was put to the side, and with the help of the young man at the table, they managed to feed this burger. There was also a small bowl of Pommes Frites, which were unfortunately too long in the fritous, and so were much too big. There was a bowl of ketchup and mayonnaise for a surcharge of 30 cents each. Pommes Frites to the Burger of the daughter of young companions had dedicated himself to the Fehmarnian schnitzel culture, and so today he was allowed to taste the last carving. A sliced pork “VIENER ART” was selected, two flat carvings, crispy and dark fried lay on the plate. The chips are very thin, almost a bit dry. Panned pork carving “VIENER ART” – a juicy roasted carving with cream sauce, sauce Hollandaise, pommes frites and cucumber salad To do this, the carving floats in a “finished” (Fix cream sauce. An extra bowl like other guest roses would have been better here. Why, in addition to the cream sauce, Sauce Hollandaise also landed on the plate, did not come to us all. Here again the much too crawled fries, which fortunately came in an extra bowl and were not drowned in the sauce. There was also a bowl of fresh cucumber salad. Cucumber salad for carving We dispensed with a dessert today, because Opi Hartwig had a little treat at home for the girls. And for the gentlemen there should be one or the other Line Aquavit before we have to return to our Saxon home the next day. Dat ole Aalhus in the evening Our conclusion: we left five 178,70 € in the “Dat ole Landhus” in Landkirchen. A rustic, rustic pub. At Touris obviously very popular, because getting a place here is almost impossible without reservation. A very high-priced restaurant on Fehmarn, but unfortunately the chef could not serve these requirements today. Salting the fish so that any taste of their own was lost. Time management should also work again. There are some more affordable and above all better guest roses on Fehmarn. Too bad. Here in
Our last night at Opi Hartwig on Fehmarn. It's time. This time “Dat ole Aalhus” was on my wish list in Landkirchen. If we go to Opi Hartwig on the island, we'll get over here. Dat ole Aalhus Directly opposite the church near “Petersens Landgasthof” (see overview of me lies this venerable house. In 1986, Marieluise and Carl Becker opened the “Dat ole AALHUS” restaurant. They created the original nice restaurant in loving little work from a very old, decaying reet roof shrines. At the beginning they served delicious smoked fish, lard bread and a buddel bam on rustic tables. The cosy ambience remained, the offer changed and expanded. Since then, “Dat ole AALHUS” is a popular starting point for locals and guests of the island of Fehmarn, without prior reservation it is difficult to get a place in the evening. The original restaurant was founded since 1997 by the daughter Kathrin Rilke. Generation operated and offers the guest a generous menu. I had already reserved a table for us 5 men in advance, and on time we were in Landkirchen. You will get rid of the mobile base either directly opposite the inn or directly next to Petersen, where the Aalhus has another parking lot. After entering the almost complete restaurant we were greeted by one of the many female service staff and led to our table. Our table was right next to the vault in a developed niche. There were no chairs here, but a soft padded bench was built around the table. One or the other regular table or skat evening will certainly take place here, which you sit in the middle of the guest room, but is shielded from the others. The ventilation in this corner, however, also seemed to be shielded because during the summer heat outside the air stood in the niche, while in the rest of the restaurant a small fan carried through the open doors. The rest of the restaurant is rustically decorated, on large wooden benches with seating, sit very well. I'd just be disturbed if you'd go back with the neighboring table. rustic guest rooms In the back of the inn there are two more rooms that are clearly modern and adapted to contemporary style. I'm more like the old, rustic ambience. The very extensive menu was delivered to us only 10 minutes after our arrival. We would like to look for our drinks in the menu. After 5 minutes we had this, and so we ordered: · 2x 0.5ér Engel Keller beer dark from the barrel for 5,60 € · 1x house cocktail for 7,00 € · 1x Lillet Wildberry strawberry cocktail for 7,50 € · 1x 0.5ér Cola for 5,50 € The drinks now lasted about a quarter of an hour. But when we sat directly on the counter, we knew and saw how the ladies turned to fulfill the wishes of the guests. So we had enough time to study the menu comprehensively. Extract from the menu Opi Hartwig had no Hinger at all in the price search because the prices here in the Olen Aalhus are again a whole package more expensive than comparable guest roses on Fehmarn. After our drinks were finally at the table, we could give up our dishes. In the meantime we were able to taste the delicious and grandiose Engel Keller beer from Crailsheim. • 2x 0.5ér Engel Keller Bier dark aus dem Fass That was quite delicious, but I am surprised that it is here in the high north of Fassbier(! from the Franconian part of Baden Württemberg. But also the local cocktail and the Lillet Wildberry Strawberry cocktail were very well dressed and hearty. Cocktails In the meantime our two appetizers arrived. The buffalo Mozzarella had the typical intense taste and was very fine in consistency, and not as gum-like as some mozzarella from the supermarket. It was garned with fresh shrub tomatoes and inoculated with mild olive oil and some balsamico. On the top there were some leaves of fresh basil and two slices of fresh baguette bread. Buffalo Mozzarella with shrub tomatoes, olive oil, balsamico, basil and baguette breadv Also the Aalhus fish soup did not have to hide. A steaming hot and strong, clear fish broth with abundant onions welcomes at first glance. In this delicious broth were many pieces of cod and salmon, as well as some scampi. plenty of fish The soup was good, but by far did not reach the fish soup in the old customs house in Westermarkelsdorf. Aalhus fish soup with tranches from the Baltic Sea salmon and cod with olive oil sweated onion strips and Sampi After the appetizer was said to wait very long. I became a little zig-zag, as I could see that tables that were significantly later than in the restaurant were much more than we got their meal. For the two “young” gentlemen with the appetizer this was not the problem, but the girls were sitting in the restaurant for 1.5 hours until our appetizer finally came. Say and write 1 hour and 15 minutes after the order. This is clearly too long, especially as other tables get their food significantly more. My wife picked up the FEHMARNSCHE FISCHPFANNE. A roasted cable jaufilet in eggshell, Baltic fillet and should be served in a cast iron dish. All three filets were well fried and soft, but unfortunately much too salty. There was something too much love. The Scampi, which she generously left me and Opi Hartwig (iiih this does not taste, were firm in the bite and well roasted. FEHMARNSCHE FISCHPFANNE roasted cod in egg shell, baltic salmon fillet and are intended to fillet from the grill plate on roasted potatoes, scampi, sauce Hollandaise, lemon and herbal butter instead of roasted potatoes, they wished salt potatoes, which they receive without additional costs. They were fine. A fresh salad set, lemon and herbal butter. The sauce Hollandaise remembered a lobster sauce in her coloring, so that it was not touched. FEHMARNSCHE FISCHPFANNE fried cable jaufilet in the egg shell, Baltic salmon fillet and should fillet from the grill plate on roast potatoes, scampi, sauce Hollandaise, lemon and herbal butter Opi Hartwig had decided today for the fresh zander fillets. These were well spiced with herbs on the outside and fried on the skin, the meat was nicely firm, but at the end like the fish of my wife very salty. The teriyaki spinach was then more intended for the Asian palate, we did not find that fit together as the teriyaki sauce was a lot of taste. The lime sauce and the sauce Hollandaise were present as two sticks on the plate and were barely relevant to taste due to the salty fish and the teriyaki spin. There were also salt potatoes. There were some scampi, sprouts and a fresh salad dress. fried fresh zander fillets on the skin, with Teriyaki spinach, lime sauce, sauce Hollandaise and salt potatoes I chose the fillets from the roasted horse. Four natural and fried roast fillets covered a good part of the plate. Here again well seasoned with herbs, tastefully but also this fish completely salted, so that the actually mild taste of roasting was not acceptable at all. What's wrong with the cook? Fillet ́s of fried roasts with mushrooms and cherry tomatoes in bright chryc cream, planned parmesan cheese, Dauphine potatoes on salad bouquet with raspberry vinaigrette and sprouts For this was the creamy sauce with abundant stone mushrooms (from the can? and halved fillets in bright chryc cream and calves. The Dauphine potatoes, actually a French specialty, were similar to the German croquettes, only much finer, as these are burglary potato balls. They were great for this food. A salad bouquet with raspberry Vinaigrette and sprouts, as well as a Klecks Hollandaise rounded off the picture on the plate. Filet ́s from fried roast with mushrooms and cherry tomatoes in bright chalk, planned parmesan cheese, Dauphine potatoes on salad bouquet with raspberry Vinaigrette and sprout Wesre little had prescribed the AALHUS GIANT BURGER. Apparently, she could not start much with 300g Hack Steak in a burger. In any case, there were very big eyes when this huge burger stood in front of her. really "Giant "isch Two big rolls, almost as big as a plate, wrapped two huge, crispy fried and very sharp fat mixed minced meat. Between the pattys there were fresh tomatoes and salad cucumber as well as crispy iceberg salad, fresh onions and crispy roasted bacon. Congratulations with yogurt dressing and sauce Hollandaise. Holla, that was a part. AALHUS GIANT BURGER – a 300g chop steak with tomatoes and salad gurke, with crispy iceberg salad, onions and fried bacon, yogurt dressing congratulated Hollandaise, Pommes Frites Lastly, the upper bungalow was put to the side and with the help of the young man at the table she could eat this burger. There was also a small bowl of Pommes Frites, which unfortunately were too long in the friable, and so much too big. There was a bowl of ketchup and mayonnaise for a supplement of 30 cents each. Pommes Frites at the Burger of the daughter of young companions had dedicated himself to the Fehmarian schnitzel culture, and so today he was able to taste the last carving. On the plate were two flat carvings, crispy and dark fried. The chips are very thin, almost a bit dry. Pork carving “VIENER ART” – a juicy roasted carving with cream sauce, sauce Hollandaise, fries and cucumber salad To this end, the carving is swimming in a “complete” (fix cream sauce). An additional bowl like other guest roses would have been better here. Why, besides the cream sauce, Sauce Hollandaise also landed on the plate, did not come to us all. Also here the much too crocheted frits, which fortunately came into an extra bowl and were not drowned in the sauce. A small bowl with fresh cucumber salad was also served. Cucumber salad for carving We have dispensed with a dessert today because Opi Hartwig had something at home for the girls. And for the gentlemen there should be one or the other Line Aquavit before we have to return to our Saxon home the next day. Dat ole Aalhus in the evening Our conclusion: We left five €178,70 in the “Dat ole Landhus” in Landkirchen. A rustic, rustic pub. Touris is of course very popular because getting a place here is almost impossible without reservation. A very inexpensive restaurant on Fehmarn, but unfortunately the cook could not meet these requirements today. Salt the fish so that every taste was lost. Time management should work again. There are some cheaper and above all better guest roses on Fehmarn. Too bad. Here
Last update : 24.04.2023
Großes Restaurant
Last update : 25.02.2023
Very delicious food, as well as a friendly, attentive service. There are hygienic walls at the tables. That alone is not enough from my point of view. In addition, it should be ventilated well, what in the evening when we were there (in the high season). So we went with a bad feeling about our health. Therefore, our proposal: good ventilation, then there are also 5 stars.
A very nice restaurant, the food was fantastic good and the service was very friendly. Our youngest one ate everything. The prices are adapted to the quality, somewhat more expensive than the others, but you must do that. An absolute recommendation.
Five stars. Why? Because they deserve hard. Immigrant, honest, sufficient and very delicious food. We were there several times, yes it is not cheap, but worth every cent! The children love their children Burger best Burger, which I have eaten the main dishes are all recommended. Even as a fish eater you get the most delicious dishes. Fish in best quality and perfectly prepared, super leaks and good portions! Mandatory appointment when we are on Fehmarn!!! The roast potatoes alone are worth the trip; always a great evening. And yes, a dish costs 1/2/3€ more than in other restaurants, but here in the ole Aalhus is simply price/performance ratio!
The food here is amazing. It doesn't just look good, it also tastes good. Operation is very accommodating, twice asked if it tastes us. Although it was quite booked, everything went very hard. We'll be back.
The food is good and very sufficient. The staff is friendly and competent. The hygiene standards are well maintained. The staff wears mouth protection and strives to keep the right distance within the scope of the possibilities. It is important to reserve.
