Abendblatt-Lieblingsmenü

Das Restaurant Apples verführt in fünf Gängen

Lesedauer: 7 Minuten
Vanessa Seifert
„Regional, saisonal, ehrlich“: So beschreibt Sven Wagner, Küchenchef im Apples, seinen Stil. Aufgewachsen auf Rügen, hat der leidenschaftliche Angler ein besonderes Faible für guten Fisch. Davon zeugt der Kabeljau im Zwischengang.

„Regional, saisonal, ehrlich“: So beschreibt Sven Wagner, Küchenchef im Apples, seinen Stil. Aufgewachsen auf Rügen, hat der leidenschaftliche Angler ein besonderes Faible für guten Fisch. Davon zeugt der Kabeljau im Zwischengang.

Foto: Roland Magunia

Restaurant im Park Hyatt Hamburg serviert ab 21. Juni das Abendblatt-Lieblingsmenü. Der Küchenchef setzt auf heimische Spezialitäten.

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„Regional, saisonal, ehrlich“

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Die Suppe kombiniert Heimat, Orient und Südamerika

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Flanksteak als Hauptgang

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Der passende Rotwein zum pikanten Chakalaka

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Ft tjoe bmtp ovs opdi hbo{ xfojhf Tdisjuuf cjt {vn Hbsufo Fefo/ Cjt {vn Bcfoe jn Qbsbejft/

Die Restaurants

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Die fünf Gänge

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Der Wein-Tipp

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So sind Sie dabei

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Alte Gutscheine?

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