"On September 4th we stayed at the Bistro of the Hotel Ostseestrand. I told you about it. We haven't had any bad experiences there. A day later, after a bike tour of about 30 km through Swinemünde, the Polish border area and the Usedomer Achterland, we want to reward ourselves with a Schlemmermahl. Because of the good experience in Bistro we decide for the restaurant of the Hotel Ostseestrand, Theo’s. The Theo’s in the Upstalsboom – Hotel Ostseestrand lies directly on the waterfront. In front of the restaurant, the outdoor gastronomy is located along the primitive mile. Because of threatening rain, we go into the restaurant. Guest room We enter a modern furnished guest room: White covered tables, brown chairs with red covers, brown parquet flooring, a white ceiling supported by white columns. In the back part of the restaurant, a staircase leads to an empor where many guests have taken a seat. We are kindly welcomed and have free choice. We choose a table next to the stairs to the empore. Our table The table is exemplary covered, white fabric napkins, spice massage, candle, however not a real, but an electronic, as a pot plant a cactus. We like the ambience, four stars. A young lady rushes to our table. She will serve us the evening, very friendly, professional and polite. She doesn't miss attention. She will later ask if everything is right, whether the food has tasted, whether we have more wishes, in short, she will take care of us, without having to look up. She learned her job well and earned five stars for the performance shown. The young lady gives us the menu of the Theo’s and the map of the Bistros, from which we could also choose, and draws attention to the daily offer that we have already noticed before the restaurant on a performance. Because this daily offer has attracted us, the selection from the menu becomes a short process. My wife and I decide to recommend the day: Recommended daily: Lambs back to rosemary, fingermothers with plucked peas and truffled peas puree, followed by marinated garden strawberries with lemon ice cream and egg liqueur (24.90 € As wine tasting we choose a half-liter carafe: Grey burgundy QbA, 2016, Winzerverein The wine is well-tempered and has a fruity note. It doesn't take long, and the lady from the service brings us bread and butter. Bread butter In the bread basket you will find baguette and rye bread with sunflower seeds. The bread is fresh and tastes very good with the south-west French butter from the Poitou Charente. But bread and butter should not be the only greeting from the kitchen. The lady serves us on a small plate the actual greeting from the kitchen. Greetings from the kitchen She informs us what it is about: a brioche with goat cheese, caviar and pearschutney with pink pepper. We taste and nod ourselves satisfied: A delicious greeting from the cook, so it can continue! So positively agreed we are waiting for our main court. And that doesn't keep waiting long. Lammrücken an Rosmarinjus, Fingermöhren mit Pfifferlingen und tufted Erbsenpüree On our plates there is one half lamb back, which is cut up centrally, so that the pink fried interior emerges. The lamb back lies on the green pea puree surrounded by plentiful pifferlings. A yellow and a red minitomate as well as carrots and paprika carving contrast to the green puree. Two small mirrors Rosmarinjus frame the door. The lamb back is prefabricated, tender and pink fried. The rosemary jus refined the meat tastefully, the rosemary tastes, a fine composition. The little pifferlings are well seasoned and fried. The vegetable is bite-resistant and tastes good, also the pea puree. However, the truffles have been used so sparingly that they do not penetrate tastefully. The court convinces us that the kitchen has provided a very good performance here. Do you think the dessert can keep there? We express our highest satisfaction when the young lady asks the question. Little later, she'll take our dessert. Marinated garden strawberries with lemon ice cream and egg liqueur On numerous strawberry halves there is a green pesto, on the edge of the strawberries the lemon ice cream poured with a shot of egg liqueur. A grating of white and brown chocolate is put into the ice. When we taste strawberries with green pesto, we are surprised by the combination of tastes. It was a minzpesto, the young lady tells us about my wife's question. In any case, the strawberries taste excellent in combination with the mint pesto. The strawberries are aromatic and fresh. The kitchen has given the right ambient temperature to the lemon ice cream, which also tastes very well: The plate is cooled. Yeah, the dessert can keep with the main court. A very good performance of the kitchen. We also praise Dessert for our service lady when she asks for our satisfaction. We cannot resist your question whether we wish anything else. My wife chooses a • espresso (2,10 € and I have a • Usedomer Island Aquavit (3 €). The espresso is served very hot by the young lady, Usedomer Island Aquavit of the island Aquavit is ice-cooled. The “digestion helpers” taste good. The question of evaluating food and beverages is easily answered: full five stars. Regarding cleanliness in the restaurant and on the table, we have nothing to complain about. We didn't use the toilets. Four stars for cleanliness. The price/performance ratio convinced us. The kitchen has shown a very good performance, the young lady from the service has not been able to. The evening was worth around €71, which we could pay with credit card. Four and a half stars for the price/performance ratio. We met both the Bistro and the Restaurant Theo’s in the Upstalsboom – Hotel Ostseestrand and have not been disappointed both times. No wonder, because the dishes in both restaurants are probably from the same kitchen. This kitchen deserves a big praise. We have smashed without regret, the advertising of the restaurant has kept what it promises. We therefore recommend Theo’s without any restriction. If there are no 800 km between the restaurant and our home, we would certainly be regular guests at Theo’s. Smooth five stars for the restaurant as a conclusion."
