"Last July 2015 was again one of the beautiful days of this month. As always on Friday, the fridge was empty and the visit to the market was only for the next Saturday. So look where to eat. We had a visit to Nickisch in Schüttorf on the tableau for a long time. The Hotel Nickisch is a very old-hearted house in the Obergrafschaft and some of my business partners had already innate and fed with positive feedback. So my wife reserved a table on Friday night and we took advantage of the nice weather for a convertible tour of small villages from Rheine to Schüttorf. My wife had actually agreed to drive back! So I was in a happy position not to have to miss a glass of wine. Once in Schüttorf we entered the well-stocked restaurant. There was a tapas buffet this evening (usually a month you can visit a buffet dinner in the restaurant), and the common county loves to beat the belly completely. My wife and mine is not, and we quickly moved to the quiet and beautiful terrace where we were able to dine in the company of 4 other tables in peace and without buffet trout a la Carte. The very friendly and fast operation brought us the cards. And here my title begins to explain this criticism. Feeling three quarters of the map consisted of defensive meat dishes. Three fish dishes and a few meatless alternatives disappeared almost in the large Schnitzel, Filet, Roastbeef variety with roast potatoes. This is a good thing for most visitors (Grafschafter), but for a nice summer evening in a hotel with a claim and international crowd of visitors, it's a bit too little for me. But we were infused, my wife had a sense of meat, and I found a fish dish to tell me. On the way we ordered a potato-pepperling cream soup for my wife and a carpaccio from Angusrind for me. Both dishes were not good, at best sufficient. My wife's soup was only to be called a piffer soup with an extreme goodwill. No fungal aroma in the potato soup could not save the plentifully cut pifferlings anymore. A good potato soup with pice is not a mushroom soup for me. This requires a basic bouillion in which mushrooms have left their aroma. Not good! My carpaccio was very good. Well cooled, thin slices left joy. But only after I had removed the giant nest on Rauke. In such a quantity, rake is too bitter, so much can not be eaten. Even here almost perfect. The main course of my wife was cow on the meadow, ergo a rag steak from the Angusrind. And here the kitchen could shine. There came a perfectly cooked piece of beef to the table, medium prepared as it must be. Sufficiently mature and very delicate. Bon! With a delicious avocado mango dip, salad and roasted potatoes it was a good meal. That's what I had to say for my pann fish. Here crispy baked seaweed pieces, juicy inside, with a good mustard sauce on the plate. Delicious roast potatoes. Not exactly what the hamburger expects as a pann fish, but a good fish dish. I liked it. Here too the thumb went up. My wife abandoned a dessert in view of her two lush foods and was served a somewhat too cold espresso. I couldn't resist trying a variation of my favorite dessert that I hadn't tried. Crème brûlée with elder aroma. The Crème brûlée was an excellent preparation, only unfortunately completely without a hint of elder. I was a little disappointed again. Too bad. Joy made the wine card. In open wines the hotel had a very happy hand. I found a lot of pleasure in a tailor wine, a Riesling named Black Label. Even though I have always rejected this WG as a marketing product of the Sansibar, this Riesling makes joy. Delicious. The open Spätburgunder from WG Tesch was also fun. The wines reconciled me with the not so delightful food. Conclusion: A one-sided card, small weaknesses make me three points. Maybe we'll come back when it comes and can report on increase. She definitely needs it. The service made joy and the house is in every way in a impeccable condition."
