"THE RESTAURANT The restaurant is quite hidden and if you don't accidentally discover the sign, you'd go past it smoothly. This is also because the house number in the Navi has not been found, because the restaurant is hidden on a campsite. Only when you drive to the huge parking lot can you see the locality. From the outside, in my eyes, it's like a normal beach place on Sylt, but somehow inconspicuous. A staircase with about 8 steps leads to the restaurant. And this sight surprises. Once you enter, there's something to look at. The ceiling is full of stars, there are old bottles as decoration, beach baskets at the tables and even sand on the floor. The view from the windows is not a highlight, because you don't see trees or beach, but the camping place, but that doesn't matter. A reservation was not necessary at noon. However, as at this time some tables had reservations, I can put it to the heart in the high season. The audience was mixed and consists of a colourful camping crowd. At noon, however, there were smaller groups of 2-4 persons between 30-50. Nevertheless, I would like to point out at this point that the restaurant is run as extremely child-friendly and that is not groundless. PRICES Prices are on average for Sylt. We have for a steak, a daily dish, two appetizers, a pizza, as well as four drinks approx. 80€ paid. The service is courteous, friendly and sympathetic. And very child-friendly. The service is attentive, set up to sprinkles, totally nice and it gives a loose impression. This is not just the clothes that are so completely off the knee-white that you have the feeling of being in a real beach bar. Above all, it's up to the sayings. And even the thicker, which I always found so prolific during my school time, fits in here. The toilets are clean and well maintained. I usually inform myself about restaurants, but this time it was quite spontaneous. I was looking for children's restaurants Sylt at Google and this was shown to me. More than 100 reviews talked for the local. After we picked up a table spontaneously, we got a menu and were asked for our drinks. The card itself is clearly designed. There is a daily ticket for lunch and a main ticket. After seeing the inlaid card, I thought of a small snack, but the main card impresses with more demanding dishes. My husband chose the potato soup with sausages, as well as a Wienerschnitzel with Rahm-Champignons. The children shared a classic pizza salami. And I chose Bruschetta and a steak. After a waiting period of about 5 minutes, the drinks were taken to the table. Our special has been served in red wine glasses and has enchanted me with a thick exclamation mark. Honestly, this feels much more noble than a classic cola glass. For the little ones there were gorgeous glasses with apple choir, where the straw always flopped out. There was no greeting from the kitchen, but that was not necessary, because about 10 minutes later, a large pan with my broschetta was carried to the table and shortly afterwards a large portion of potato soup. Optically very appealing, but both so lush that I was already afraid to be fed after the appetizer. Tastefully, however, perfect and just the Bruschetta did it to me completely. I have already eaten some and here awaits you a crispy, slightly thick baguette, coated with a fruity tomato sauce, fresh hauch-thin garlic discs, onions, and quartered tomatoes. The mixture of warm and cold with the fresh ingredients. A true palate mouse. The main court was split. In other words, after some time we were asked whether the pizza of the children should be made first. This has the advantage that we were able to take care of the children at the beginning without our own food getting cold. Also very lonely and I must confess I have never experienced it. The pizza is gigantic and incredibly delicious. Although the sauce was very fruity, even my husband found it well. My big son even smiling and rubbing his belly on the phone. Even the next day and on the return journey he spoke of the pizza. Mama, the pizza in the restaurant that was sooo (again licking it over the lips, smashing and rubbing the belly). Let's go. I think that speaks for itself. After some time, we were asked whether our food should be prepared. When they were brought to us they were not as opulent as the appetizer and pizza suspected. A sufficient portion, hot and lovingly dressed. The dishes were hot and much more important, the steak was perfectly juicy fried and the carving, although it was thin, not dry. In general, it can be said that the quality of the individual products was high. But, the cold kitchen should be a little more trouble at the salad. My one piece of gurke was daumendick and even pointed up the stunk. Absolute No Go, just like the fact that three leaves were brown in salad. At least the salad leaves come in the most upscale kitchen, and are probably just in my eye, as I worked for years in the cold kitchen. After a dessert rain we were no longer asked. But that wasn't bad either, because we honestly didn't get a bite."
