Strönholt - Carta

"....with view over the Budersand Hotel, its golf course and the radio number port. My first report was from 2017, so it's time to give a level message if the Strönholt could keep his level. I don't have much to say about the ambience, I refer to my 2017 report. It remains, from outside an ugly bunker on top of the dune, inside very comfortable and in good weather a terrace with one of the most beautiful sea views on the island. Short and crisp, we stayed twice in the Strönholt in 2019 and we ate and drank that. On the first evening as always uncomplicatedly booked via the net in advance there was a Riesling to eat. Von der Nahe, Weingut Bamberger, a Lagenriesling Reserve 2015. We liked Beiden so well that this wine was also ordered on the second visit night. Beautiful, mature, well-hanged Riesling, during our holiday only doubly by a GG Bastei 2012 by WG Crusius in the beach mussel, for which also the double of the nearly 50 EUR for the Bamberger wine were called. For the food sequence of the first evening, the map see homepage is still kept very close, for us both the appetizer from the menu suggestion of our visit period. Gazpacho with sour cream foam, crabs and friezes bread croutons. She was well tasted, the cold vegetable soup for the summer. But to me a little too thin, with the foam it got a little more consistency. I always praise a gazpacho, then it's gonna be ally, that's exactly what I missed here. Crabs fit very well! Follow this for my wife Fish. Fried sea bass with artichoke spinat and tomato kernelvinaigrette. In my wife's words, a perfectly well roasted ass fillet, delicious artichoke floors and much too much spinach. Unrestrictedly happy she was not, she missed some consistency in this plate that received even more moist ingredients through the Vinaigrette/ Sauce. Enjoyment with restriction, was the conclusion at the opposite table side. For me Poultry I was unrestrictedly happy with my choice, black feather chicken on pifferlingsrisotto, with summer truffle and spring leek. On top of a very good piece of poultry in the supreme cut, creamy skin, juicy interior, and truffles over it. He also found himself in the sauce mirror. Together with a risottto prepared on the spot and prepared from a suitable rice very tasty. Pfifferling is also very good with such a jus. I like the spring leek! I was very happy with my gang and my wife appropriately jealous of my court! Behind it two desserts From the menu proposal for my wife Hörnumer Kieselstein , Chocolate-Zwetschge-green tea. Look at the photo clarifies any questions, my wife was happy again. For me Crème brûlée I like that is one of my favorite desserts. This was aromatized with elder blossoms, and accompanied by beer ragout and raspberry sorbet. Very important, nothing upside down, great! Water, aperitif and a digestif were added this evening. Visiting evening one, small deficiencies at Gazpacho and main food woman, but otherwise very tasty. To the second evening, reserved again by internet, again a beautiful place on the window front with panoramic views towards the sea. Water and wine were ordered again as already described. But at the food we went a new way. My wife's appetizer was lobster avocado bowl, with saffron cream, summer fruits and colorful caviar. That was an optical treat. Whether it would be a leak in the mouth was tested immediately. Half a lobster dick on each plate, cold, really delicious together with the saffron cream. Also the guacamole was so reluctantly seasoned that the fat cream perfectly matched to the lobster. The colourful supplement can be made, optics stop, but to taste it was only insignificant. Still, a great, creative plate. Then there was for my wife, remembering her neide at the last visit, Risotto. in the vegetarian version, framed peep risotto with artichokes and goat fresh cheese. This time the envy was a bit on my side, again a good risotto, and here with the artichokes we loved. I chose fish. Confierte Island-Cablejau with concentrated vegetables and potato stump. Doesn't sound so spectacular for now, but the confiscated preparation had lured me. That's how I tried Dorsch. In your own fat you can't confuse a cod, but I suspect that you used a very neutral vegetable oil here, the fish was extremely juicy and still had its own taste. It was exciting above all by the vegetables that by its acidity set a great counter pole to the fish and the stump with sauce, that was very well combined, one of the best dishes in summer vacation 2019. Dessert also had sprouts of Frisian raw milk cheese with tomato-Rosmarin jam and hazelnut bread. Only the meaning of the salad leaves on the plate did not come to my wife's quotation: what should they do, otherwise creative dessert, if you still have a decent appetite. The chocolate was made from different cheeses with different consistencys, but a blue mold had left its aroma unmistakably in it. For me chocolate chocolate tart with raspberries and mangosorbet. A sauce mirror from raspberries was also included. Not quite as unconventional as with my wife, but a tart with a delicious goose in it, perfectly complemented with sorbet and berries. Conclusion on the food as a whole, no slippers like the first evening, over all courses a good and creative kitchen performance well done Mr. Günther Schwarz! as we are used to by Strönholt. The service crews around restaurant manager Thomas Kallenberg and his representative Julia Barth are also sovereign. That was all typoptical. And so I can draw an overall conclusion as I wished and hoped. We have known the Strönholt for 3 years and have always fed very neatly to very well. And we'll be back next year."