Neustadt in Holstein
Strandkind

Strandkind

Pelzerhakener Straße 43, 23730 Neustadt In Holstein, Deutschland, Neustadt in Holstein, Germany

Deutsch • Terrasse • Parkplätze • Mittagessen


"A visit to the chefs in the restaurant of the Hotel “Deichkind” would currently be completely unnecessary, as the significant deficits of kitchen and service are easy to see. Overall, in particular, the quality of the served food does not meet the high standards set in the menu itself. Under this aspect, at least the main courts are overpriced. The restaurant is located on the ground floor of the hotel. The establishment raises associations to the middle price segment of a Swedish furniture house, but does not seem inappropriate in maritime environments. The viewing of the menu makes prima facie suspect that the kitchen has deliberately focused on a few dishes using regional and fresh products. The quality expectancy of the guest to be derived from this is also reinforced by the relatively high prices. In addition, the Angrbot also has a professional effect on the aspect that only a limited number of appetizers, mains and desserts are offered in the card and that there are also seasonal dishes such as Skrei. However, the multiple reference has an effect on the preferences of the employees or employees designated only by first names. chefs, such as Anja's delicious herbal butter, Tim's recommendation or Olaf's favorite dessert, gastro pubertär. Before eating, quite successful ciabatta was served, but the herbal cucumber was almost without a spice. The appetizers, classic carpaccio and red bete carpaccio, were generally acceptable, but without a special note, which should be expressed not least by the specific use of spices and herbs. As a result, the kitchen was not possible to serve eight main dishes simultaneously. The service justified the approx. 15 minutes delayed discovery of fish dishes with the indication that “there was an accident with the redfish in the kitchen”. The fish that had actually been tabled up would hardly have been enough for the existence of a husk test. The fish had not only been dry and apparently prepared with too much heat, but also had been tailored in an unsightly manner. The estimated weight of approx. 120 grams seem hardly proportionate with a view to the price of 16;90€. The Saltimbocca had to be seen as a failure by the chicken breast (18,90€). The also relatively small chicken breast of this circumstance does not indicate the origin of an ecological operation was completely dried and slightly burned. In order to prove the Saltimbocca property, the cook has then inserted into the folded breast a **** ham as well as a non-identifiable part-sheet cradle. The supplements, potato corners and oven vegetables, were hardly tasteful and brought the impression of a convenience origin. Without complaint, however, the ordered rag steaks, which were cooked on the point of medium and also tastefully convinced. Nevertheless, the price of €25.90 seemed somewhat overcrowded. The order of a merlot from Veneto, listed in the map, was also made to a limit value with the predicate I.G.T., since a very different merlot of unrecognizable origin was actually served, for which the name Landwein would still be an euphemism. Fairness must be said, however, that some of the criticized food has not been charged. The service was friendly, but has too little comptenz in the advice of the guests with drinks and dishes. In the overall view, therefore, both kitchen and service are recommended for a professional training."

Korfu

Korfu

Kirchenstr. 1, 23730 Neustadt in Holstein, Schleswig-Holstein, Germany

Tee • Terrasse • Getränke • Griechisch


"- The performance is very good. We were the third guests in the restaurant at 17:10. It filled pretty fast and over time I became clear why. Ambience: I would say: Typically Greek with hanging to modern. The restaurant is quite large and very modern. It is not an accepted restaurant, but completely renovated and furnished. I felt comfortable. Service: Very polite, polite and attentive; It was regularly researched after well-being. This also opens up the possibility to order something at any time. Waiting times: As good as none. I had ordered a little Pils while I chose a court; I don't wait five minutes. My food came for me surprisingly fast. I didn't look at the clock, but I came to the restaurant at 17:10 and at 17:30 I had already tipped 2 times on the beer, ate a salad and then came my actual meal. 10 minutes from the order? Come on. It was still relatively empty as mentioned. Quality: Also very good. I had baked a gyro in Metaxasauce with cheese and my accompaniment a lamb fillet with oven potatoes. I didn't try, but after my testimony it was as good as my quality. The Gyros came out of the Spiess and was very crispy on the surface and delicate on the ground (I like this). The lamb fillet looked grilled. Cooking of meat and supplements exactly hit. It is not a typical Greek that overwhelms you with 5 kilos of Gyros, but serves reasonable and beautifully prepared dishes. I haven't made any food yet, and I have the rest of my life to get familiar with our gas grill tomorrow because I'm still tired. After I was able to get to know 2 China restaurants in these premises in the last 6 years, which were not profitable over time, I wish the Corfu all the best!!! Quality is important."

Fien Tu Huus

Fien Tu Huus

Strandallee 12-14, 23730 Neustadt In Holstein, Germany, Neustadt in Holstein

Pizza • Kaffee • Deutsch • Europäisch


"Einer Empfehlung der Seite „Nordische Esskultur“ folgend, haben wir heute Fien to Hus besucht. Die Speisekarte hatten wir bereits im Vorfeld studiert auch Fotos der Gerichte hatten wir gesehen alles versprach einen genussvollen Abend. Wir wurden im Restaurant sehr freundlich empfangen. Wir entschieden uns für ein Dreigang Menü, ich nahm das Feinheimisch Menü und meine Partnerin das Vegane. Vorweg gab’s das Fien tu Huus Gewürzbrot, Rote Bete Hummus, und Kräuterquark vom Hof Fuhlreit. Der Gruß aus der Küche war schon der Auftakt eines schönen Abends. Die Beschreibung bezieht sich nun auf das Feinheimische Menü, sonst würde der Bericht zu lang werden. Auf dem Teller befand sich eine Interpretation des norddeutschen Klassikers Birne, Bohne, Speck. Eine grandiose Idee des Küchenchefs. Bezüglich der Vorspeise gab’s meinerseits Änderungswünsche, welche durchaus möglich waren. Kein Problem für Küche und Service. So bekam ich 2 Vorspeisen und kein Dessert. Erste Vorspeise war ein Edelmaränenfilet in Anis gebeizt, Hechtkaviar, Tomatengelee, Gurke, Kefir und Gessas Dill Salz Zitronen Eis, die zweite Vorspeise ein Kaltes Trauben Mandel Süppchen mit Joghurt, gebratener Hanse Garnele, Ziegenkäse, Melone und Pfifferlingen. Beide Vorspeisen ein Feuerwerk der Aromen auf hohem Niveau konzertiert von Küchenchef Mario Büsch, den ich am Abend auch noch kurz kennenlernen durfte. Der Hauptgang war ein Filet vom Galloway mit Aprikosen Chiboust, Blumenkohlpüree, Urkarotten, Pfifferlingen, wildem Brokkoli und Jus. Alles in allem eine hervorragende Menüfolge die keine Wünsche offen lies. Das gleiche gilt auch für das vegane Menü. Dazu gab’s Weine des österreichischen Weinguts Alois Lageder, die alles hervorragend ergänzten. In der Gesamtschau war das ein wirklich gelungener Abend mit hervorragenden Genüssen aus der Küche, präsentiert von einem sehr aufmerksamen und zuvorkommenden Service. Das Restaurant Fien to Hus ist ein echter kulinarischer Hotspot an der Ostseeküste. Ein Besuch für Feinschmecker lohnt sich auf jeden Fall !"