"For God's sake bears have become crazy. Not, but a provocative text line will probably seduce to read. But I'm sure I'm not wrong. The surrounding landscape was brought out by industry to the legacy of mining, where millions of tonnes of coal were collected. There was a so-called mining landscape, which is now turning into millions of investments, if not the largest sea area in Europe. And so we come to the Seehotel in Großräschen. For everything possible, the area is known here, but certainly not first for good kitchen. And yet, here, a team is incredibly well cooked against the medium size, from my point of view, the best cuisine in the region. A visionary with a lot of enthusiasm and money has created a 4-star hotel from an apprenticeship residence that, if everything works, will soon be on a lake. Conference center, hotel, large garden, restaurant, all under one roof. The bright white facade has another attraction, a fake museum, certainly unique. And at events you can also have a place at festively covered tables in the Fälschermuseum and Dune overlooking the Van Goghs, Raffael, Renoir.... Usually there is a restaurant with flourishing furniture, maybe a little plumber and a modern furnished terrace. The card is in a rather good-bourgeois part at reasonable prices and a part recommended to the pampered palate with menus or a fun mix, here more reserved for higher price. But today it should be a menu of 4 courses for 2 people at 99,00€, possibly with wine tasting a 25,00€ . And so the cottage was full, expected guests at festively covered tables, greeted with a glass of champagne. For simplicity we chose wine tasting. Otherwise, the wine card offers a good selection at the right prices. As usual there is bread, butter and lard for bridging and then the Amus Bouche also followed: crabs on jelly with... Forget it was a kind of fresh cheese cream, not too conscious, a tasteful and visually beautiful entry. So we slept at our Traminer and looked forward to the sharp game: smoked estrich with fermented celery, avocado mango cream, horseradish and wild herbs. Sure, but here the taste was extracted from the basic ingredients. People, for themselves, combined, with Wasabi.... Everyone bites differently, enjoying on the palate. Now I was particularly happy with the intercourse, the pile knitted: fillet from the deer with cabbage and cranberry gel. What sounds so simple here has inspired me and my palate. Perfectly prepared fillet from deer, buttery, with cabbage in various original shapes. Red cabbage in a crispy porridge was also offered, rose cabbage, cauliflower. ... For this, an ally dark very good wild sauce tasted. Enjoy every bite. My smile matched the one on the painting, but was not a fake... The next band was called a hot kiss: bead roll filled with nuts and cocoa, sweet potatoes, green asparagus and potato artichoke ravioli. It is easy to guess that we had a perfect enjoyment here too. Of course, the more reluctant, delicate taste of the pearl could not offer the splendour of the advancing wildlife, but was supported by the dry reds that were crippled with it, and so this main course also emerged as an experience. We were already very satisfied with the sweet seduction, a combination of different chocolate offers with citrus fruits. And as so often and desired, the dessert was also the point on the i.e. every spoon of the delicate dessert room and like a dream, unfortunately eventually past. But the memory remains, and with it the smile comes back, as mysterious as that of Mona Lisa, even this one can be found in the Fälschermuseum. So, world nebuliser! Don't worry about the desert, even here there is an oasis to know!"
