Jellyfish A wild catch on Schanze

It’s been a couple of days and I’m still daydreaming of the fish restaurant Jellyfish. The restaurant itself is held minimalist, yet very comfortable: grey floor, white walls and rustic wooden tables dressed with Grandma’s silverware. With little turquoise details here and there, the place reminds me more of a tavern somewhere along the coast in Portugal.

Instead of your usual menu, a small blackboard with only four to five entrées written on it is brought to your table. We decided to surprise ourselves and went for a 4 course surprise menu. After a small amuse-gueule, we got a winter turnip soup with brown shrimp and a Yellowfin Tuna tartar. We were overwhelmed by the freshness of the fish and the flavors of radish sorbet, avocado and cucumber.

The following courses were grilled squid on a carpaccio of calf’s head - all critical looks vanish upon the first bite. Fish and meat are in perfect harmony for this one and the octopus is so soft it practically melted. The third course was a shellfish-bouillabaisse with scallops. We’re both head over heels - this restaurant didn’t get its 14 Gault Millau points for nothing!

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The finish was the best part: Norwegian codfish with roasted Boudin Noir and a light cream of celery. ‘The higher the fish, the better the filet!’, says chef Nils Egtermeyer. ‘We don’t serve mesh or by-catch. We get our fish from selected mongers that we trust. Some of the fish I cook are 20 years old!” The Münster born chef worked for star chefs all around Germany and on Mallorca and has been impressing people with creative, sustainable yet innovative cuisine at Jellyfish since 2010.