Menu - Flygge

Looking for authentic aromas and special taste. I really like the minimalist, Nordic furnishings, large window front with a view of the fjord, atmospherically i... read more Looking for authentic aromas and special taste. I really like the minimalist, Nordic furnishings, large window front with a view of the fjord, atmospherically illuminated. Great anticipation of a culinary evening in Kiel. A very successful start was the crispy bread with a spicy, fluffy crumb, cut into thick slices, with butter with sea salt and a sensational, creamy sour cream with lime and chive oil to die for. There was even more joy for a beautiful evening. The first course of the dishes chosen a la carte, the rainbow trout with raw asparagus pieces and pickled tomatoes with tarragon, was very delicately seasoned, but unfortunately also not very exciting. The cold sliced roast beef with ravigote sauce, fennel and bread chips was a little spicier, ultimately tasting good roast beef with remoulade sauce, even if cornichons were of course not included in the ravigote sauce. These appetizers could be interpreted more interestingly and with more flavor. We continue with the asparagus soup and wild garlic oil. It stands out; unfortunately very little seasoning again. The asparagus flavor of the soup was almost undetectable. The bouillabaisse from Baltic Sea fish contained a few pieces of white fish, which was not named. Other additions were peppers and celery, as well as a stick of breadsticks. I cannot understand in any way what makes the tomato fish soup an interpretation of a bouillabaisse. The feeling that there is a discrepancy between the price charged and the kitchen service provided at Flygge is increasingly coming to the fore. Other little things also irritated me, like the radishes that are in the starter and are on the menu with the roast beef, but are instead on the plate with the rain trout. The service, which does not announce a dish at the table, but simply places the plates, and there will also be the missing rhubarb in the lamb main course. For me, these are signs of a lack of focus, difficult to understand from a chef who had achieved a Michelin star. The main courses were unfortunately an increase in unfocused compilation of components. The presentations seemed overloaded and confused, and there was little depth of taste, which could be described as bland and completely undifferentiated in taste. What does the kitchen want to express with this jumbled mess on the plate? There are also craftsmanship errors such as the breaded leg of country chicken. I didn't know that it was possible to bake high quality poultry leg meat so dry. A pity. Unfortunately, the high expectations that the ambience and menu arouse were not met that evening. We went into the night at a loss and continued to search for culinary delights in Kiel. More from me on Tripadvisor under the short link: [hidden link]

Everything is just right at Flygge. From the friendly welcome to the excellent wines to the unique meal at the chef's table, everything is just right. Eating ou... read more Everything is just right at Flygge. From the friendly welcome to the excellent wines to the unique meal at the chef's table, everything is just right. Eating out is fun!