"general conclusion: high German fish competence in Mediterranean sparse; excellent tasting fishing seasons, in generous portions, in civilian trips guarantee a full and a restless night when it was dinner. the restaurant wants to be all at once: ice cream, breakfast room for the hotel guests, lunch table for the tourist and gourmet restaurant for North Sea affinity, which shy away the far away on the inseln. that only works for guests with selective attention control; all the others are somewhat irritated. the “Störtebeker” is a hanseatic pirate or vitualien brother named “Stürz den Becher”, 1360 1401 is located at the nipple of the jadebusen in dangast a small artist and tourist place near varel between wilhelmshaven whw and oldenburg ol . close to varel there is a well signposted exit road 437 . then it goes over a largely straight road called “Zum Jadebusen” through the small sleepy place dangastermoor. in dangast you can park your car best on the large local parking lot from 19:00 free . the house parking lot of the disturbed beker is so small that it is almost safely occupied. the restaurant is located only by the small road “An der Rennweide” separated from the campsite directly on the jadebusen. In the evening, the restaurant is unmistakably illuminated photo . Motivation: we actually wanted to visit another local in whw. in the rk evaluation of this restaurant I read very positive of a crab soup in the disturbedbeker suppe with search factor. because we are not resistant to consulting, we have paid the visit to the whver local in favour of the disturbed beker. service mostly female 80%, flash, flott, out-of-the-going, partly cheeky and humorous. we had 5! different service powers at the table. When I was relegating the different fill levels of the glasses during the first wein order, I was first divorced in a fleeting ton: “This seems only so. everything i.O.” then I searched for the calibre and underpinned my statement “criminalistic”: there were about missing. 7 mm to the calibre. at a glass price of € 5,40 for 0.2l and with only a few guests you can expect correctness. we then immediately got a “simplification” in a karaffe, so that weinglas was now well gifted. during ordering, the quantities were all above before the final order I had then asked to prepare and quantities. we got a competent and detailed consultation from all five. drink and eat: now it became serious. we had already looked at our home and discovered some highlights that woke our interest. we found the map appealing and varied: from “suppen and appetizers”, “Friesisches von derküste” to “Feines vom grill und aus der Pfanne”, “Garantiert Fleischfrei”, “Klein aber Fein”, “Fischspezialienitäten”, “K deltas vom hiigen Biorind” to “Pizza”, “Pasta”. first we order only one appetizer to look further on according to appetit. so here too. I ordered the crooked soup “Dangaster crab soup with old cognac tasted and sawn hood garnished” to € 5,90 and “Squaw Adlerauge” the garnelen aijolli “Feine garnelen in olive oil fried with a crisp salatumlage and aijoli, to serve our home-baked herbal butter. as a drink we wished a glass durbacher rose € 5,40 and durbacher Weissburgunder € 5,50 . the Weissburgunder was a recommended and not listed on the map. there was only the durbacher kochberg Grauburgunder. the white burgundy was pleasant to drink, little acid. “Adlerauge” tasted “Ananas and peach notes”. on each a tip wine; I missed the position whether koch or steinberg. the rose was dry, fresh, fruitier, not so complex. if you give up a first order, you have a certain expectation regarding what would be served. so here too. my favorite food. I often eat them too salate but rarely in a suppe and not at all with “seed hood”. that should have been a warning. the other ordered appetizer should be similar to our test appetizer “Gambas con Ajillo”. we expect something in a sprude oil prune. far missed! we both made big eyes. the garnellen aijolli photos were righteously interpreted by the chef for the German zunge. the garnels with garlic and a little oil in the corner right front the real 'gambas con ajillo', salat leaf with aioli dip left front, salat with yogurtdressing left back, brot in the poor ritter right back nicely distributed on the teller. “Adlerauge” read the aioli dip untapped. what we had in front of us was exactly a slightly in German 'gambas con ajillo', salat with yogurt dressing and an aioli dip on a salat leaf! especially that the 'aioli' appeared as 'aijolli' on the map, which we then confused with 'ajillo'. you should have written on the map: fine garnels in ajillo, fried, with a crisp salat layer in yogurt dressing and aioli dip . somehow a slightly dared combination. the disturbing beekeeper visit had thus developed into an autodidactic gastro development! the crabs of the suppe were hidden in a long-drawn bowl under a sawn layer photo . I stirred up the garnels high in the suppe. there were some, and now the first one was sloping. yes, the taste intensive, a light cognac taste shimmered through. but, what was that? the suppe was like the one in lustadt salty without end. actually a reason to complain immediately. But I had already noticed with the weeping in annoying manner. I then sprinkled a bit. “Adlerauge” did not find my stoic attitude well, waved the operation and complained for me. the service offered to stretch the suppe in the kitchen with milk and so to defocus. I found that attentive and helpful. I had no lust today. brav I spooned my suppe further and thought to drink at least one ice cream later. main food: now was good advice expensive. continue, although it was badly running so far, or still drive to whw to test the other crab soup. “Adlerauge” was for staying here and pulling it through. All right. I was half-breathed. normally, we order a second appetizer and then it would be good for both of us. but here were standing for me at least three interesting fishy spits on the map: “Controlmannspfanne finest fish fillets in rührei with crabs, carcinoma and bratkartoffels ....... 12.90 €”, “Sandbuttfilet “with zucchinischuppen” fried and covered with zucchini slices, with garlic and olive oil. unconclusive as I was here and today I was questioned one of the 4 service ladies after “what, how, how much, etc.” I was implicitly advised by the taxman’s pan: “Besseres Omelett”. the neptun teller seemed interesting to me to make a comparison with the “coastal plate” in lustadt. from the crowd, I had thought for this late hour. the offer of the service was to place only two types of fish on the teller. then the selection would have been too limited. I've been guessed as a 'sandbutt' now. for this dish spoke a few words: zucchini, garlic, olive oil and leaf spinach. the only question was what the cook would do? he had not previously taken care of positive surprises. by now, I had also had a bit surfed to the “Sandbutt”; a species of clad fish or flunder the biological name is “Scophthalmus aquosus”; lives in the northwest Atlantic from florida to newfoundland . it can become quite large and looks not very friendly as a rob fish. All right, let's go. for “Adlerauge” the decision was easy. it sat on number safe: “Matjesfilet “Hausfrauen Art” in a tasty cream sauce with gurken, wobble and apples, with bratkartoffeln ....... 11,60 €”. there she was again; the ubiquitous sawn sauce! no matter, we stayed there: sandbutt and matjes. here we had certain expectations again. I’ve got something on the plate and “Adlerauge” a classic matjes, as it is in the spieker in the near between in perfection [here link] . after a great time, but we spent short time, Taa TaTah gave the photo collection. I've seen the expectation. the portion could be called “Mords Trumm”: too large for a comfortable edible evening portion. but it was too late to crawl. the first bite was the full pleasure! the fish spoke was firm and juicy at the same time; roasted in a light teig coat, embed on a spinach bed and covered with the zucchini scales. fish with a sweet shell then baked again in a lot. the sweet exaggerated his taste on the boneless sandbutt. that was fine fish cooking pure! the durbacher Weissburgunder and this clad fish then reconciled me with the evening. I also heard of “Adlerauge” the highest praise for the matjes. the piece that she left me was very mild. not an impressive salt taste. a round pleasure together with fresh apple pieces, whirlpool rings and don't pick fat bratkartoffels. after some time, both of them were empty up to a couple of pee-crackers. we were both papping now. we also heard similar things from the side of the side, and I couldn't do it! we both agreed that the main dishes were almost perfect. only my sandbutt had already been almost too salty. Why didn't you leave it to the gas? Why didn't you give it a spicy with salt, pepper, oil and edgy to choke? are they stolen by the guests? the campsite is so close. we don't know. now to the evaluation: the crab soup gets a 2 , the crabs aijillo 4 , the durbacher rose 4 , the white burgunder 5 and the main feeds sandbutt and matjes a 5 . we still draw a point for the saltiness of the sandbutt. the summa summarum: 2 4 5 5 5 1 /6 24/6 4 . this is a nice result for the disturbed beker with potential upwards. the large eating portion that was uninhabited for me in the evening gave me a restless night. the next day was the slalhans kitchen master. “Adler’s eye” cooked me as a contrast program a carrot zucchini ingwer suppe with a subtle spicy photo. a light sharpening came only from the ingwer. I did not thank you. sometimes is less and more often. the ambiente arrived in dangast we pushed past the parking lot to the left and the partly glazed terrace with sea view to the right of the entrance. he looked more like the one to an ice cream. 'Adlerauge' meant to be wrong. No, we just had to walk past the ice cream to a tresses that looked like a hotel reception. “They have reserved? they are looking for a place in the winter garden glazed, bright or in the restaurant rather dark.” we decide for the more bourgeois cozy restaurant and there for a table with sea and palm view photo. Since our visit in lustadt, who rather likes a gastro happening, I even consider the floor covering, whether there is no orientteppic house selling goods over which you could stumble. no, there was no stolperfalle but only a normal restaurant floor with a dark walk into the interior of the restaurant. the white deck was provided with rustic dark crossbeams. the ambiente is overloaded with seemingly acting krims krams nets, plastic cancers, and crabs, tonkatze in a window niche . also a kamin photo was not missing. even two moai miniatures had made it from the easter island to a window niche to dangast photo. Thus the guest/guest/children can shorten the waiting time with the view of the inner to eat the waiting time. a gast beside us had put rucksack and tablet and wasted the time instead with a tablet. He then cleared that when his mate came. the impression of the collection was continued at the table. on our table there was a large stalk with ice maps and infos about the hotel as well as the cure in the North Sea bath, flower in long stem vase as well as candles. what we were interested was missing: food and drink card. the impression of unevenness continued in the art of quiet music painting. in principle we found this positiw. dinning without music painting and quiet whispering we find earth. exciting is of course, which music salves the guests least? I guess that at our ü30 publikum the playlist of bremen 1 or romantic classical would best cut off. no, it ran all night the music that the US American tea party would like: country music. on demand ... favorite music of chefin. from my place I could see the water of the jadebusen over the terassenrand, which as always greybleier without big waves and without foam crowns. in the darkness of a break, even the lights from far away were seen a beautiful view, especially when the sun was red-glowing. later, at the walk back to the parking lot, we noticed that the climate in the guest was much more pleasant than in the morning: warmer and dryer. about the reasons you can only speculate. cleanliness toilet has come into the years; but looks ok"
