Yesterday we visited again a classic of Hamburg gastronomy: The Henssler & Henssler. And, this is meant in a thoroughly positive way in this case, everything was actually as usual: big, loud, full and at the same time extremely tasty.
The essence of almost all the dishes we have tried is actually quite simple: great products.
So right off the bat, my roasted beef sashimi with Beurre Blanc and Affila cress shone with its consistent simplicity. The small butter sauce surrounded the immaculate and only minimally seared beef tenderloin perfectly and with a nice spiciness. An excellent start.
Across the table, a crispy shrimp mango spring roll with sweet chili sauce was served. In contrast to the commonly offered rolls, the only wafer-thin dough coating and the uniqueness of the processed products were particularly noticeable here.
Continuing across from me was a crispy fried walleye with purple curry, wild peach and chanterelles. A great combination of fruit and mushroom, plus fish that is really fried to perfection and lives up to its name.
I opted for the large sushi-sashimi mix, which was also pleasing, especially in the sashimi department. However, in retrospect, I might have been more enthusiastic about one of the more purist versions, such as the Salmon on the Rocks. But we’ll just make up for it next time.
Another highlight of the evening came from the wine list, which, by the way, generally makes a fairly calculated impression. We had the great pleasure with a 2010 Sancerre Chavignol from Gerard Boulay (46,-EUR).
