"...and I must confess openly that I can't determine what it was. But in turn. My wife and I were back on Sylt, as always with our long-term landlord in Rantum. And usually it doesn't take us to Westerland during our days. There is definitely too much hustle and bustle. Since the beginning of the Corona Epidemie we reserve all dinners from home. This avoids stress during the holidays. For Sunday, my wife had the right to make a proposal or to make a reservation, and she had reserved us a table in the bistro of the old Westerländer Hotel Stad Hamburg. On the one hand, she wanted to return there once, on the other hand, Sylt also noted the effects of pandemic and lack of personnel. When a lot of restaurants were opened during the full 7 days in the high season, they must now limit these times to keep their staff. So you have to look around on a Sunday night where you want to eat, and if you get a table there. We got our table in one of the most prestigious hotels in Westerland, but also the island as a whole. The house looks back on a long history, the homepage clears up. The location at the town hall, two streets away from the always quiet Friedrichstraße, guarantees a little more rest even on the narrow Bistro terrace in front of the house. There are two restaurants in the hotel, the Hardy's, whose entrance is on the right side of the house. The Hardy's offers an upscale kitchen in menu format. Offer and prices can be found on the homepage. If you turn to the left side of the house, you will find the somewhat hidden entrance to the bistro. A discreet note can be found on the house wall to the street. The bistro should be the somewhat casual alternative to the fine dining offer. As always we had ordered a dinner table in the second tour, open table offers the possibility of early evening booking at 17:45 and just one for 19:45. Shortly before we arrived by bike from Rantum and entered the guest room. The interior was a typical bistro ambience, relatively tightly placed tables, quite quietly, at our table at the entrance especially, as well as a clear noise level from all tables. On the table resources saving the card as a table set. There's a day card for this. There again 6 dishes in addition to the offer of the fixed card or set. A wine card is brought to the table and reveals an acceptable but by no means creative, or elevated selection of wines. The wine selection wanted to meet my wife, and a green Veltliner from the winery Loimer from the Kamptal (JG 2021) came out, with a factor of 3.5 still acceptable prices. A bottle of water with 9.50 EUR unacceptably high priced! Many of the guests chose the day menu that was offered for very cheap 40 EUR on our visit evening. If you set up a three-course menu from the map, it will definitely be a higher price. The service served with the drinks a small greeting of the kitchen. A really tasty freshly warm bread was that. Reminded a bit of a burger. There was a yogurt-mayonnaise cream with small vegetable cubes. For a bistro a pleasant amuse gueule. For us both the soup from the daily menu. Carrot soup with roasted peanuts (EUR 9,50) offered the kitchen on our dinner in the menu. However, there were no many alternatives to this choice, the card offered a Holstein potato soup with the classics, as well as a mushroom soup with the specials, possibly you can still put the salad offer at the appetizers, that was it then. Something very thin for a house like the Hotel Stadt Hamburg, in my opinion. Our soup choice was okay, well prepared with the obligatory kick from ginger, but otherwise without any surprise. Ordinary craftsmanship could be said. To the main foods, here we went separate ways. My wife ordered swollen cauliflowers with hummus, pesto and pimientos (EUR 20,50). She was after a vegetarian main court. Olfactorisch had also played a role on the plate. I didn't try, but my wife was happy with the court, okay to good. My main food was offered on the daily menu. House-laid brathe rings were announced there and I had ordered that. Heringes are far too rare on the maps of restaurants, also and particularly regrettable here directly on the coast and on the island. So I order them if I can get the green or inlaid in a restaurant. What was presented on the plate was joyful. It actually didn't seem to get out of a bucket. There are manufacturers where you can buy inlaid herings without any doubt. But in a restaurant I expect craftsmen that seemed to lie on my plate. And they did well. I was not unhappy about my main dish together with the roast potatoes. At Dessert we agreed again, it could only be an offer from the daily ticket. Lemon tart with berries and estragon ice (EUR 10,50) sounded irresistible for both of us. It couldn't convince you. The fruits were marinated, a bit like a compote. Very good the Estragon ice. The tart in itself could not like that, the marrow pastry was already completely matted and offered no crunch any more, and so the whole piece got the consistency of a pudding. Too bad, because the acid-sweet game was well done. The service was carried out essentially by three young men and they did their job very professional. They were all three from the subject and satisfied all guests with good training and professional friendliness. If something has been missing, then a little more attention in dealing with us. Formula didn't miss anything, but it wasn't really turned. So I can come to the conclusion and try to submerge my introductory sentence. I've experienced really worse restaurant, or bistro services. Formulal was okay to good except for some small weaknesses. But still the spark didn't jump over with me, as with my wife. This is a very personal assessment, but my conclusion is the following. I used to be there, but I don't have to return again. I then have very many culinary points on the island, or on the south, where I feel much more comfortable. But I don't want to take it from a visit, it comes to my own assessment whether and when you spend an evening there."
Nick
