"Today it is supposed to be the first and only restaurant on the East Frisian islands blessed with the ordinations of a French tyre manufacturer's tourist department. The reservation already intended for the previous day failed because it was simply already booked a good sign. For today, however, there was enough space and friendly distance, the reception of the Hotel Restaurants Seesteg confirmed our concern. Housed in the historical, kernel-sanierte building (seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-the-seat-seat-the-seat-seat-seat-seat-seat-seat-seat-s-seat-seat-seat-seat-seat-the-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-the-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat-seat- We felt comfortable right now. The greeting was quite friendly and we had the choice between inside or on the terrace (for midday or as long as it is still bright, certainly the first choice because of the ingenious location). As it was already clear to us that it will be a longer evening, we chose a table in the interior. Beautiful, dark wooden tables, many of them equipped with guéridon on rollers, with surprisingly comfortable, medium-brown wooden chairs with curved backrest and armrest. The padded leather seat area also allows longer stays. The tables themselves only partially covered, but then very appealing simply with bright linen sets, napkins on table plates, salt and pepper mills (Peugeot), wind light, each one rose blossom, wine and water glasses, bread plates and solid silver tool for three courses. Missing cutlery parts have been refilled with white fabric gloves after ordering. Rightly fast there were baguette and whole grains of nut bread and butter and the mandatory, still water (0.7 L à 7, Euronen). The amuse gueule, creamy beef tar with perfectly ripe avocado, croûtons and Shiso Purple was also quickly served, a short but tasty pleasure. Already at the first time, a dialogue was established which should be repeated in an absolutely identical form during the evening (based on the answers and emphasis of the waitress). This is only funny with Louis de Funès, in communication with guests it throws an exposed light on setting the service. Example: Including the glass of Madame Mme: “Thank you very much.” Serv: “Seeehr, seeehr gaeerne!” Then my glass will be covered with Moi: “Thank you.” Serv: “I DANKE Iihhnen!” The statements made by the service actor in such an exaggerated modulation that one wants to get rid of at the first moment, but what then remains in the neck because one has to find out when looking into the face of the waitress: Sch , who thinks this seriously. As mentioned above, however, as a single case tolerable in identical repetition during each after-shot, creepy. The further interaction with the service was largely normal. The desired exchange of, with regard to Madame, allergen-moist mussels against Asian mackerel was possible without any problems and so we were looking forward to 88, Euronen per person on these five courses: Climbing mussel with garden pebbles, melon and chorizo A great start, finally beautiful large specimens, really crusty sweet musculoskeletal with strongly nutty red staromatics without any Magnificently accompanied by strong pea stomp, intense melonnessence, accented by slightly smokey chorizobrösel and mild hoodine raisin. North Sea Makrele asian with radish and coriander Very nice glazed mackerel fillet on fine coriander level, crunchy radish and Beurre Blanc foam hops, accompanied by some wild rice. Makrele is basically a bit difficult, especially if it does not get absolutely fresh or slightly overwhelmed, this was of course not the case. Even if it is not our favorite fish, in this perfect cooking level and combination with Asian flavors absolutely succeeded. Black seaweed with pancetta, sepia and tomato compote An excellent food fish and a beautiful portion, perfectly cooked to the point and in combination with the delicately melting pancetta, some sepiatine sauce, salaricorne, popped wild rice and hechtkaviar another highlight. Only the tomato compote, probably thought as a double point, came to be acidified for our feeling and overlaid the finer nuances. Pigeon with tube, roasted ram potatoes and parsley bouillon Lehrbuchhaft cooked pigeon breast, super tender and juicy, there is something Fleur de Sel complete. A beautiful idea is the crispy roasted, round-out potato pile. Sufficiently strong to support the aroma of the pigeon but of pleasantly fine consistency. To this end, laboriously strangled fingers on carrot swamp and velvety mild parsley sauce – I also find more suitable as a bouillon. Before the main course, a not classic palate refresher from the classic menue sequence in the form of a Gin Tonic Sorbet with white dill chocolate and cucumber foam was crowned. Sounds funny, but a cool combination. The light bitter note of the juniper mitigates a highly welcome interruption by the cucumber aroma together with the essential oils of the dill and the crème cocoa butter flavor. Reh with onion, blueberry, mushroom and French Toast Puhh, I'm starting to get the superlative. The roe again in “improved” implementation, on the outside seamlessly browned and inside as thought by the inventor. The other components equally harmonious. Onion puree, red wine onion and sautified mini-lauch onion together with the mushroom Duxelles, strong jus and blueberry mark an ideal autumnal impression. Pear Helene with sweet wood Admittedly desserts for me as sweets Grinch are usually rather negligible. I really missed something here. The classics raped over aeons continuously by means of canned pears and industry Schokosaucene equivalent were served in a very successful interpretation. The pear as a gel, chip, foam and lack of matching vocabulary “pear air chocolate”. Instead of Schokosauce an intense cocoa cream and as a harmonious addition veritable lakritzeis. Chapeau, the star for the kitchen is well-deserved! In total contrast to this, the service drug surprises with various deficits. For example, no after-service was offered at the bread and there was no aperitif recommendation. Even though we had ordered still water, they gave up loudly at the second bottle. The empty wine glasses were again overlooked when the dishes were put in. After the crowd of the guests had gone, the big, loud-hearted environments started. Do not misunderstand, of course, the restaurant has to be prepared for breakfast service, but this is also much more discreet, we had just started with the main course and felt already as a disturbing factor. After all, it worked, actually we would have liked to extend the enjoyment by suitable digestifs, which apparently induced by the close evening, hectic operation ensured that we already asked for the bill when lifting the dessert. The then half-hearted coffee or digestif was offered again fits into the picture, so you know the standards, but don't apply them. Very strange, we had left our Death Metal T shirts in the guest house and not jonggled with burning hedgehogs.... For two menues in five excellent courses, a bottle of Grauburgunder (38, Euronen) and two bottles of water, 228, Euronen were due, the kitchen is definitely worth it."
