reviews
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This is what it tastes like in the “Leibniz 56” at SC Langenhagen - Sönke Lill-
The "Leibniz 56" run by the Weick couple at SC Langenhagen wants to be more than just a club restaurant. The operators manage to achieve the balancing act with a great atmosphere, good service and imaginative cuisine.
Hanover.Just over two years ago, the Weick couple took over the Langenhagen Sports Club's restaurant - and with their restaurant "Leibniz 56" they turned it into much more than a typical sports restaurant.
Ambience: Anyone approaching "Leibniz 56" from the parking lot will find themselves in a functional sports school brick building. In the entrance area, you can see the way to the changing rooms. But when you enter the restaurant, it feels a little like another world. Claudia and Arndt Weick have created a warm atmosphere in the dining room with their choice of colors, furniture and lights.
This is achieved thanks to many large and small details, such as an unplastered brick wall painted in dove blue, the cream-colored upholstery on chairs and benches, or the wooden lamps above the bar counter. There are also real flower pots, tea lights and - depending on the season - subtle Easter decorations on the dark wooden tables.
Service:The Weick family's sons, Finn-Frederik and Tillmann, offer friendly and attentive service. They ask at appropriate intervals whether we are satisfied and are there at the right moment. They are supported by Bella, a service robot that drives to the tables as needed to pick up used dishes and cutlery. The machine then drives it to the dishwasher in the kitchen. "Bella is like an employee," says Arndt Weick. Her support gives the staff time to devote more time to the guests.
Food & Drink:The "Leibniz 56" wants to be more than just a regular club restaurant. It's a balancing act that Arndt Weick and his team manage admirably. "Our guests want standards and a certain level of reliability," says the 54-year-old. They offer dishes such as burgers (the "Long-Hagener" with 180 grams of meat, bacon, cheddar, cucumber and tomato, plus fries for 15.90 euros) or Wiener Schnitzel (14.90 euros). Of the small dishes and cold classics, we try the beef carpaccio (10.90 euros). The tender and fresh beef is prepared with parmesan, cherry tomato stalks and rocket - the salad could have been crisper for our taste. The herring fillets (15.90 euros) with housewife sauce (cream, onions, cucumber) and crispy roast potatoes are also among the good standards. The salad bouquet is dressed with a raspberry dressing.
Arndt Weick is convinced that guests are more likely to approach the special dishes on the extra menu if the quality of the standards is right. And so the chef wants to spoil guests with high-level craftsmanship. From the extra menu we choose a tomato and orange soup with mozzarella pearls (i.e. balls) as a starter. The creamy soup is balanced, with tomatoes and oranges being equally prominent. The kitchen has a fine touch here. But it can be even better. The highlight of the evening is the venison with creamed savoy cabbage and napkin dumplings (25.90). The meat is tender, the gamey flavor is clear. The jus is cooked down for a long time and is therefore correspondingly intense - which goes perfectly with the mild napkin dumplings, which have been fried until slightly crispy in the pan. The finely chopped savoy cabbage goes well with this as a winter vegetable.
The ExtrakartThe menu changes about six times a year at “Leibniz 56” – towards Easter, lamb and wild garlic are on the menu. Sounds tempting!
Conclusion:
The “Leibniz 56" is an enrichment for the culinary map of the Hanover region with classics and specialties from the extra menu. Arndt Weick's cuisine should not only be of interest to guests from Langenhagen. This restaurant offers the club the opportunity to welcome non-members to the facility as well.
The NP rating
Ambience:
7 out of 8 stars
Service:
7 out of 8 stars
food & drinkken:
7 out of 8rnen
In the HAZ : Finkenbeiner's sample with us:
How the first impression can be deceptive: In the clubhouse of the Sport-Club-Langenhagen there is a remarkably good restaurant, the “Leibniz 56”, which you would not expect in this setting, says HAZ gourmet Hannes Finkbeiner.
Hanover.These modern service staff. Bella stands around in the way and doesn't even notice. But what can you expect from a professional who works in the "Leibniz 56" in the clubhouse of the Sport-Club-Langenhagen for nothing but room and board? The poor thing even has to sleep in the restaurant and gets nothing to eat other than food from the socket. Bella is a service robot.
Sounds spectacular, but its function is extremely pragmatic. Ultimately, Bella is a multi-level service cart with a cat face. It brings food to the tables and dirty dishes to the scullery. Bella is particularly useful at larger events. In restaurants, when there are too many jackets hanging over the chair backs, it sometimes stops between the tables - and then seems to wonder what it is actually doing here.
First glance at clinker building is deceptive
Then she feels the same as I did ten minutes earlier. I'm still standing in front of the doors of the clubhouse. It's cold and uncomfortable. Hoarfrost covers the sidewalks and lawns. The single-storey brick building, bathed in neon light, doesn't look particularly inviting. I'm wondering whether it was a good idea to follow the tip I was given. In the end, everything turns out well, because first impressions can be deceptive. I've barely left the entrance when I enter a very modern dining room with warm light. Candles are burning here and there. There are roses on the tables, real roses, not plastic. Is this supposed to be a clubhouse restaurant? Certainly not. Not to mention the polite welcome from the Weick family who run it.
Fire paralyzes restaurant operations for a year
The couple took over the restaurant two years ago. However, a fire then brought the business to a standstill for a whole year. The restaurant reopened at Whitsun and has since offered far more sophisticated cuisine than you would expect from a clubhouse. Of course, there is schnitzel, burgers and a very decent giant currywurst (9.90 euros) with fries and a fruity tomato sauce, in which fenugreek sets the tone. One could now perhaps have a discussion about whether so much sausage for so little money is still contemporary - although I once knew a butcher who said that if there weren't all the restrictions, you wouldn't need meat to make a sausage...
Interesting dishes that go beyond standard
But no matter, the other dishes at "Leibniz 56" that go beyond the standard are more interesting anyway. There is kale with Bregenwurst, venison goulash with croquettes or roast goose with dumplings. There are seasonal delicacies, such as a spicy, fresh pumpkin soup with croutons and pumpkin seeds (6.90 euros) or a lamb's lettuce (17.90 euros) with slices of pink roast duck breast and pumpkin cubes marinated in a sweet and sour spice broth. There is also an vinegary vinaigrette that flows together on the plate with cranberries and a little gravy (with a hint of thyme), which tastes surprisingly harmonious. A starter that is really fun.
The home-made thyme waffle (9.90 euros) with sour cream, cucumber and gravlax is also interesting. It is probably due to the smooth service that the waffle is pre-baked. At least it is not crispy and warm, a detail that could increase the enjoyment. But even so, the combination tastes good, only the mustard and dill dressing is a bit oily and could be fresher. The sauerfleisch (13.90 euros) is quite rustic in its preparation, but also tastes perfectly fine. The sweet berry dressing for the side salad doesn't really fit in. This criticism can be washed down with a sip of a freshly tapped beer (0.5l - 4.60 euros).
Interesting trick with the napkin dumplings
For vegetarians, there are slices of napkin dumplings (14.90 euros) served in a porcini cream sauce. An interesting trick by chef Arndt Weick - who even makes a round of the dining room to greet the audience - is to only add the red onions and leek strips at the end of the cooking time, which gives the rich, hearty sauce a fine freshness and acidic touch. The wild boar fillets (24.90 euros) have a distinctly spicy taste (which is not meant negatively) and can therefore hold their own against the strong, Christmas-flavored red cabbage.
This is supposed to be a clubhouse restaurant? Am I repeating myself? Maybe. The year was long, the evening at "Leibniz 56" was short. If you drop by, please hang your jackets in the cloakroom. You don't want to unnecessarily disrupt the service process. Don't let Bella look for a new job in 2024.
Conclusion
Fresh, good food at reasonable prices. A restaurant for every day of the week.
Total points 7/10 (Essen7, Service8, ambience7)
contact
“Leibniz 56”, Leibniz-Straße 56, 30853 Langenhagen,
Telephone: (0511) 775182, Email: info@leibniz56.de, Internet: www.leibniz56.de,
opening hours
Tuesday to Saturday from 5 pm to 9.30 pm, Sunday from 11.30 am to 2 pm
Accessibility: yes
Visited on: November 23 & 29, 2023
HAZ
Our kitchen opening hours:
Monday: closed
for your special occasions and beyond, by arrangement!
Tuesday - Saturday: 17:00 - 21:00h
Sunday: 12:00 - 14:00
Of course, you can also drink and chat...
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