Strönholt - Hoernum (Sylt)

I had booked our first fine r dining at the Strönholt or as the county gourmet once called in the “Bunker auf der Dune”. In fact, the red Klinker Klotz has a somewhat repulsive effect and has nothing to do with the usual Golfer Vereinsheim. But Sylt's not some island either. We had decided to travel home to the more comfortable bus because of the first “Abend” slide from 17.30 a.m., which was also sufficient with generously designed 2 hours. Although we came up the dune for a few minutes too early, we were kindly invited by a young lady. In general, the very young service acted with joy in the work and the obvious interest of fulfilling the wishes of the guests. The fact that the desired cocktail was accompanied by the ingredients as well as the mixture, so we like to overlook A Dark’n’Stormy is a sailor, not a golfer drink... . Less beautifully against the fact that some stubborn attachments were stuck on the inner wall of the glass. The glass was taken back without standing. The replacement cocktail from the card was an Amaro spray 15,5€! and impeccable. The interior is modern, yet accessible. The mix of North Sea feeling and American hotel chain for my taste was not really harmonious. No matter, because we were lucky twice: a beautiful two table with a view over the unplayed terrace on the Wadden Sea. And a young, patented service fair from the specialist, with which grumpy Old Borgfelder became happy. When the wine repatriation stopped at a full house, my best wife reminded everyone that we want a relaxed evening.... She was right! Incidentally, the many young forces have been struggling for exactly this one; it was fitting. Due to the time limit, there should be something more shiny in the glass, which does not require too much patience and attention “But no pressure refueling!” “Iaja...” . The bottle of mineral water cost 8.9€. In order not to get into inappropriate time pressure while enjoying, we had already made sure before the departure that the signature menu is also recommended by Carsten Himself for our visit. And in fact, crustnuts with lobster ravioli, Strönholt's fishing net with all kinds from the North Sea and Käpt'n Blaubeer, for 58 Euros at the level to be expected here, offer that one cannot reject. I like to take it forward: My love was largely enthusiastic. My love? Weakness, your name is Borgfelder! In any case, when the service awards so charmingly the Sundays Special and on the spiritual palate a table-spitz from the boulevard and juicy at the same time disintegrates, while the flavorings dance with horseradish Polka... “But what about seafood?”, the maritime angel cries on my shoulder and, as so often, the solution was close: two main dishes, no dessert! A cam limonensorbet does not count as a dessert; this is refreshment! And fruits are under decoration. And I don't know about Crumble. As a “smallness” a few slices were first pleasingly crispy, otherwise inconspicuous stick white bread. To add butter, on the other hand a very tasty fresh cheese with caramelized red onion! Only a second spoon could have donated the service; the mix was not so pretty. My wife rejoiced at the beginning about her strong bisque and especially praised the accompanying roast bread with shrimps the lobster ravioli as a deposit were only taken into account. Tomato cubes Why with bowl? and fresh basil. I had chosen a Clam Chowder, which was highly calculated with 39€. Conclusion: Too tight! On the one hand, the shell pot for a main dish was quite manageable. And unfortunately not quite convincing. While the one! fleshy mussel and its very present foam were fun and there was at least nothing to complain about the shrimps of medium sorting, the scallop was unfortunately tough and its breakdown in the broth. A fate she shared with the lower half of the Parmesan chip... Most in a shell dish actually scored pieces of pork belly that were dried or smoked and then possibly still swollen. Smelled a little like Beef in this case, keep Pork Jerky, just a lot more fat and thus wonderfully “middle”. I couldn't understand the deco heir sprouts in the background of region and season, like the Fregola Sarda in the good fish fond, who, if only little cream had seen at all. In spite of the small noodles, I missed the typical supremeness, which for me distinguishes a chowder from other mussels. Don't misunderstand, it has tasted, but it was more homage than original and hasn't been able to pick me up completely. But the kitchen still had a main dish in the sleeve: The fishing net announced in the menu was indeed filled with all kinds of ingredients and flavors from the North Sea coast. The cod was fried on the skin and very juicy. Almost as well the accompaniment by sourcing fresh in cream dressing naturally enjoyed without kernels, the large, fried potato pane, on which the fish throned and, above all, the toppings from garnet so North Sea crabs, fine-placed mustard seeds, dill and kebel. The meticulous reception of the fine mustard sauce by bread was a matter of honor; lightning-cleaning plate, well assembled, handcrafted faultlessly implemented; there was everything. And with me? Five slices of the delicious piece of cattle were covered by a rich vegetable broth in a hot coconut. Even the scent let me not only literally converge the water in my mouth. And here kept the taste of what the appearance promised! Gorgeously tender meat that almost fell by itself did not come dry at least, but above all had something: Best beef taste! More than just an I tüpfelchen supplied the fresh horseradish, to which our service fairy with the rubble so enthusiastically stood up that the table looked out for a small snowstorm or a meeting of the Sky sports editorial.... It was first rubbed directly into the broth, later on request I received a supplement separately for self-dosing, because the fresh crane had neat bites! From four possible supplements I had wished to spinach and Vichy carrots, which served in small extra bowls and unfortunately quickly cooled down. Otherwise well done: Although the spinach boiled quite soft, it is clear on the palate and with a good portion of garlic. The Mohrrüben had a little more structure, were only cautious but glazed and tasty. The accompanying horseradish sauce was, of course, not so abruptly sharp, but already well recognizable and pleasing, also not “poored”. I made sure that there was nothing going back in the scary little box, who wants to be rude to the kitchen crew? With this change from fish to meat, I could not be more satisfied from time to time to time like to be again table lace when it is made as classic as in the Strönholt. The 35€ for this court, which is also quite expensive, I paid much more convincingly than the shell pot. While I only refreshed the palate a little bit of citrus fruity DAS IST NO DESSERT! and not neglected the important supply of liquid, the Sweet Fan was finally in its element: The variations of blueberries with cast liqueur! with self-made vanilla ice cream became more varied than it had a good bourgeois appearance and “leeecker” anyway. The Strönholt has mainly delivered: Obese cuisine with a regional focus, well made and with demand. The ambience lives from the great view and a motivated team. The prices were too high for the performance.

I had booked our first fine r dining at the Strönholt or as the county gourmet once called in the “Bunker auf der Dune”. In fact, the red Klinker Klotz has a somewhat repulsive effect and has nothing to do with the usual Golfer Vereinsheim. But Sylt's not some island either. We had decided to travel home to the more comfortable bus because of the first “Abend” slide from 17.30 a.m., which was also sufficient with generously designed 2 hours. Although we came up the dune for a few minutes too early, we were kindly invited by a young lady. In general, the very young service acted with joy in the work and the obvious interest of fulfilling the wishes of the guests. The fact that the desired cocktail was accompanied by the ingredients as well as the mixture, so we like to overlook A Dark’n’Stormy is a sailor, not a golfer drink... . Less beautifully against the fact that some stubborn attachments were stuck on the inner wall of the glass. The glass was taken back without standing. The replacement cocktail from the card was an Amaro spray 15,5€! and impeccable. The interior is modern, yet accessible. The mix of North Sea feeling and American hotel chain for my taste was not really harmonious. No matter, because we were lucky twice: a beautiful two table with a view over the unplayed terrace on the Wadden Sea. And a young, patented service fair from the specialist, with which grumpy Old Borgfelder became happy. When the wine repatriation stopped at a full house, my best wife reminded everyone that we want a relaxed evening.... She was right! Incidentally, the many young forces have been struggling for exactly this one; it was fitting. Due to the time limit, there should be something more shiny in the glass, which does not require too much patience and attention “But no pressure refueling!” “Iaja...” . The bottle of mineral water cost 8.9€. In order not to get into inappropriate time pressure while enjoying, we had already made sure before the departure that the signature menu is also recommended by Carsten Himself for our visit. And in fact, crustnuts with lobster ravioli, Strönholt's fishing net with all kinds from the North Sea and Käpt'n Blaubeer, for 58 Euros at the level to be expected here, offer that one cannot reject. I like to take it forward: My love was largely enthusiastic. My love? Weakness, your name is Borgfelder! In any case, when the service awards so charmingly the Sundays Special and on the spiritual palate a table-spitz from the boulevard and juicy at the same time disintegrates, while the flavorings dance with horseradish Polka... “But what about seafood?”, the maritime angel cries on my shoulder and, as so often, the solution was close: two main dishes, no dessert! A cam limonensorbet does not count as a dessert; this is refreshment! And fruits are under decoration. And I don't know about Crumble. As a “smallness” a few slices were first pleasingly crispy, otherwise inconspicuous stick white bread. To add butter, on the other hand a very tasty fresh cheese with caramelized red onion! Only a second spoon could have donated the service; the mix was not so pretty. My wife rejoiced at the beginning about her strong bisque and especially praised the accompanying roast bread with shrimps the lobster ravioli as a deposit were only taken into account. Tomato cubes Why with bowl? and fresh basil. I had chosen a Clam Chowder, which was highly calculated with 39€. Conclusion: Too tight! On the one hand, the shell pot for a main dish was quite manageable. And unfortunately not quite convincing. While the one! fleshy mussel and its very present foam were fun and there was at least nothing to complain about the shrimps of medium sorting, the scallop was unfortunately tough and its breakdown in the broth. A fate she shared with the lower half of the Parmesan chip... Most in a shell dish actually scored pieces of pork belly that were dried or smoked and then possibly still swollen. Smelled a little like Beef in this case, keep Pork Jerky, just a lot more fat and thus wonderfully “middle”. I couldn't understand the deco heir sprouts in the background of region and season, like the Fregola Sarda in the good fish fond, who, if only little cream had seen at all. In spite of the small noodles, I missed the typical supremeness, which for me distinguishes a chowder from other mussels. Don't misunderstand, it has tasted, but it was more homage than original and hasn't been able to pick me up completely. But the kitchen still had a main dish in the sleeve: The fishing net announced in the menu was indeed filled with all kinds of ingredients and flavors from the North Sea coast. The cod was fried on the skin and very juicy. Almost as well the accompaniment by sourcing fresh in cream dressing naturally enjoyed without kernels, the large, fried potato pane, on which the fish throned and, above all, the toppings from garnet so North Sea crabs, fine-placed mustard seeds, dill and kebel. The meticulous reception of the fine mustard sauce by bread was a matter of honor; lightning-cleaning plate, well assembled, handcrafted faultlessly implemented; there was everything. And with me? Five slices of the delicious piece of cattle were covered by a rich vegetable broth in a hot coconut. Even the scent let me not only literally converge the water in my mouth. And here kept the taste of what the appearance promised! Gorgeously tender meat that almost fell by itself did not come dry at least, but above all had something: Best beef taste! More than just an I tüpfelchen supplied the fresh horseradish, to which our service fairy with the rubble so enthusiastically stood up that the table looked out for a small snowstorm or a meeting of the Sky sports editorial.... It was first rubbed directly into the broth, later on request I received a supplement separately for self-dosing, because the fresh crane had neat bites! From four possible supplements I had wished to spinach and Vichy carrots, which served in small extra bowls and unfortunately quickly cooled down. Otherwise well done: Although the spinach boiled quite soft, it is clear on the palate and with a good portion of garlic. The Mohrrüben had a little more structure, were only cautious but glazed and tasty. The accompanying horseradish sauce was, of course, not so abruptly sharp, but already well recognizable and pleasing, also not “poored”. I made sure that there was nothing going back in the scary little box, who wants to be rude to the kitchen crew? With this change from fish to meat, I could not be more satisfied from time to time to time like to be again table lace when it is made as classic as in the Strönholt. The 35€ for this court, which is also quite expensive, I paid much more convincingly than the shell pot. While I only refreshed the palate a little bit of citrus fruity DAS IST NO DESSERT! and not neglected the important supply of liquid, the Sweet Fan was finally in its element: The variations of blueberries with cast liqueur! with self-made vanilla ice cream became more varied than it had a good bourgeois appearance and “leeecker” anyway. The Strönholt has mainly delivered: Obese cuisine with a regional focus, well made and with demand. The ambience lives from the great view and a motivated team. The prices were too high for the performance.

I had booked our first fine r dining at the Strönholt or as the county gourmet once called in the “Bunker auf der Dune”. In fact, the red Klinker Klotz has a somewhat repulsive effect and has nothing to do with the usual Golfer Vereinsheim. But Sylt's not some island either. We had decided to travel home to the more comfortable bus because of the first “Abend” slide from 17.30 a.m., which was also sufficient with generously designed 2 hours. Although we came up the dune for a few minutes too early, we were kindly invited by a young lady. In general, the very young service acted with joy in the work and the obvious interest of fulfilling the wishes of the guests. The fact that the desired cocktail was accompanied by the ingredients as well as the mixture, so we like to overlook A Dark’n’Stormy is a sailor, not a golfer drink... . Less beautifully against the fact that some stubborn attachments were stuck on the inner wall of the glass. The glass was taken back without standing. The replacement cocktail from the card was an Amaro spray 15,5€! and impeccable. The interior is modern, yet accessible. The mix of North Sea feeling and American hotel chain for my taste was not really harmonious. No matter, because we were lucky twice: a beautiful two table with a view over the unplayed terrace on the Wadden Sea. And a young, patented service fair from the specialist, with which grumpy Old Borgfelder became happy. When the wine repatriation stopped at a full house, my best wife reminded everyone that we want a relaxed evening.... She was right! Incidentally, the many young forces have been struggling for exactly this one; it was fitting. Due to the time limit, there should be something more shiny in the glass, which does not require too much patience and attention “But no pressure refueling!” “Iaja...” . The bottle of mineral water cost 8.9€. In order not to get into inappropriate time pressure while enjoying, we had already made sure before the departure that the signature menu is also recommended by Carsten Himself for our visit. And in fact, crustnuts with lobster ravioli, Strönholt's fishing net with all kinds from the North Sea and Käpt'n Blaubeer, for 58 Euros at the level to be expected here, offer that one cannot reject. I like to take it forward: My love was largely enthusiastic. My love? Weakness, your name is Borgfelder! In any case, when the service awards so charmingly the Sundays Special and on the spiritual palate a table-spitz from the boulevard and juicy at the same time disintegrates, while the flavorings dance with horseradish Polka... “But what about seafood?”, the maritime angel cries on my shoulder and, as so often, the solution was close: two main dishes, no dessert! A cam limonensorbet does not count as a dessert; this is refreshment! And fruits are under decoration. And I don't know about Crumble. As a “smallness” a few slices were first pleasingly crispy, otherwise inconspicuous stick white bread. To add butter, on the other hand a very tasty fresh cheese with caramelized red onion! Only a second spoon could have donated the service; the mix was not so pretty. My wife rejoiced at the beginning about her strong bisque and especially praised the accompanying roast bread with shrimps the lobster ravioli as a deposit were only taken into account. Tomato cubes Why with bowl? and fresh basil. I had chosen a Clam Chowder, which was highly calculated with 39€. Conclusion: Too tight! On the one hand, the shell pot for a main dish was quite manageable. And unfortunately not quite convincing. While the one! fleshy mussel and its very present foam were fun and there was at least nothing to complain about the shrimps of medium sorting, the scallop was unfortunately tough and its breakdown in the broth. A fate she shared with the lower half of the Parmesan chip... Most in a shell dish actually scored pieces of pork belly that were dried or smoked and then possibly still swollen. Smelled a little like Beef in this case, keep Pork Jerky, just a lot more fat and thus wonderfully “middle”. I couldn't understand the deco heir sprouts in the background of region and season, like the Fregola Sarda in the good fish fond, who, if only little cream had seen at all. In spite of the small noodles, I missed the typical supremeness, which for me distinguishes a chowder from other mussels. Don't misunderstand, it has tasted, but it was more homage than original and hasn't been able to pick me up completely. But the kitchen still had a main dish in the sleeve: The fishing net announced in the menu was indeed filled with all kinds of ingredients and flavors from the North Sea coast. The cod was fried on the skin and very juicy. Almost as well the accompaniment by sourcing fresh in cream dressing naturally enjoyed without kernels, the large, fried potato pane, on which the fish throned and, above all, the toppings from garnet so North Sea crabs, fine-placed mustard seeds, dill and kebel. The meticulous reception of the fine mustard sauce by bread was a matter of honor; lightning-cleaning plate, well assembled, handcrafted faultlessly implemented; there was everything. And with me? Five slices of the delicious piece of cattle were covered by a rich vegetable broth in a hot coconut. Even the scent let me not only literally converge the water in my mouth. And here kept the taste of what the appearance promised! Gorgeously tender meat that almost fell by itself did not come dry at least, but above all had something: Best beef taste! More than just an I tüpfelchen supplied the fresh horseradish, to which our service fairy with the rubble so enthusiastically stood up that the table looked out for a small snowstorm or a meeting of the Sky sports editorial.... It was first rubbed directly into the broth, later on request I received a supplement separately for self-dosing, because the fresh crane had neat bites! From four possible supplements I had wished to spinach and Vichy carrots, which served in small extra bowls and unfortunately quickly cooled down. Otherwise well done: Although the spinach boiled quite soft, it is clear on the palate and with a good portion of garlic. The Mohrrüben had a little more structure, were only cautious but glazed and tasty. The accompanying horseradish sauce was, of course, not so abruptly sharp, but already well recognizable and pleasing, also not “poored”. I made sure that there was nothing going back in the scary little box, who wants to be rude to the kitchen crew? With this change from fish to meat, I could not be more satisfied from time to time to time like to be again table lace when it is made as classic as in the Strönholt. The 35€ for this court, which is also quite expensive, I paid much more convincingly than the shell pot. While I only refreshed the palate a little bit of citrus fruity DAS IST NO DESSERT! and not neglected the important supply of liquid, the Sweet Fan was finally in its element: The variations of blueberries with cast liqueur! with self-made vanilla ice cream became more varied than it had a good bourgeois appearance and “leeecker” anyway. The Strönholt has mainly delivered: Obese cuisine with a regional focus, well made and with demand. The ambience lives from the great view and a motivated team. The prices were too high for the performance.

... with views over the Budersand Hotel, its golf course and the radio number harbour. 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 the 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 were in the Strönholt twice in 2019 and we ate and drank that. On the first evening, as always easily 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 in the second visit night. Beautiful, mature, well-modified Riesling, during our vacation only twice from a GG Bastei 2012 by WG Crusius in the beach mussel, for which also the double of the almost 50 EUR for the Bamberger wine were called. For the food sequence of the first evening, the map will be kept very close to the homepage, for both of us the appetizer from the menu suggestion of our visit period. Gazpacho with sour cream foam, crabs and friezes bread rings. She was well tasted, the cold vegetable soup for the summer. But for me a little too thin, with the foam it got a little more consistency. I always praise a gazpacho, then it will be allied, that's exactly what I missed here. Crabs fit very well! Follow this for my wife Fish. Baked sea bass with Artichoke spinach and tomato kernelvinaigrette. In my wife's words, a perfectly roasted ass fillet, delicious artichoke floors and much too much spinach. Unrestrictedly happy she was not, she missed a certain consistency in this dish that will get even more moist ingredients through the Vinaigrette / sauce. With restriction, the conclusion was on the opposite side of the table. For me Poultry I was unrestricted happy with my choice, black feather chicken on Pifferlingsrisotto, with summer truffle and spring leaf. On a very good piece of poultry in the highest cut, creamy skin, juicy interior and truffle over it. He also found himself in the sauce mirror. Prepared together with a risottto on site and prepared very tasty from a suitable rice. Pfifferling is also very good at such jus. I like the spring jump! I was very happy with my band and my wife jealous of my court! Then two desserts From the menu suggestion for my wife Hörnumer Kieselstein, chocolate cot green tea. Look at the photo highlights all the questions, my wife was happy again. For me, Crème brûlée is one of my favorite desserts. This was flavored with older flowers and accompanied by beer ragout and raspberry sorbet. Very important, nothing up, great! Tonight, water, aperitif and a digestive organ were added. Visit evening one, small deficiencies at Gazpacho and main food woman, but otherwise very tasty. For the second evening, again reserved on the internet, again a beautiful place on the window front with panoramic sea views. Water and wine were ordered as described above. But at dinner we went a new way. The appetizer of my wife was lobster avocado shell, with saffron cream, summer fruits and colorful caviar. That was an optical leak. Whether it was 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 tenderly seasoned that the fat cream perfectly matched to the lobster. The colorful supplement can be made to stop optics, but to taste it was just insignificant. Another great, creative record. Then there was for my wife, remembering her denials at the last visit, Risotto. in vegetarian version, foam pifferling risotto with artichokes and goat 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 now, but the confiscated preparation invited me. That's how I tried Dorsch. In your own fat you can not confuse cod, but I suspect that you have used a very neutral vegetable oil here, the fish was extremely juicy and still had its own taste. It was especially exciting by the vegetables that due to its acidity a large counter pole to the fish and the bump with sauce, which very well combined, one of the best dishes in summer 2019 vacation. Dessert also had runners of frozen raw milk cheese with tomato rosemary jam and hazelnut bread. Only the meaning of 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 sprout was made from different cheeses with different consistency, but a blue form had left its aroma unmistakably in it. For me chocolate chocolate cake with raspberries and mangosorbet. A sauce mirror from raspberries was also included. Not as unconventional as with my wife, but a tart with a delicious goose in it, perfectly complemented with sorbet and berries. Conclusion about the whole food, no slippers like the first evening, over all courses a good and creative kitchen performance well made Mr. Günther Schwarz! as we are used by Strönholt. The service teams around the restaurant manager Thomas Kallenberg and his representative Julia Barth are also sovereign. That was all typical. And so I can draw a conclusion, as I wished and hoped. We've known the Strönholt for three years and have always fed very well. And we'll be back next year.

... with views over the Budersand Hotel, its golf course and the radio number harbour. 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 the 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 were in the Strönholt twice in 2019 and we ate and drank that. On the first evening, as always easily 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 in the second visit night. Beautiful, mature, well-modified Riesling, during our vacation only twice from a GG Bastei 2012 by WG Crusius in the beach mussel, for which also the double of the almost 50 EUR for the Bamberger wine were called. For the food sequence of the first evening, the map will be kept very close to the homepage, for both of us the appetizer from the menu suggestion of our visit period. Gazpacho with sour cream foam, crabs and friezes bread rings. She was well tasted, the cold vegetable soup for the summer. But for me a little too thin, with the foam it got a little more consistency. I always praise a gazpacho, then it will be allied, that's exactly what I missed here. Crabs fit very well! Follow this for my wife Fish. Baked sea bass with Artichoke spinach and tomato kernelvinaigrette. In my wife's words, a perfectly roasted ass fillet, delicious artichoke floors and much too much spinach. Unrestrictedly happy she was not, she missed a certain consistency in this dish that will get even more moist ingredients through the Vinaigrette / sauce. With restriction, the conclusion was on the opposite side of the table. For me Poultry I was unrestricted happy with my choice, black feather chicken on Pifferlingsrisotto, with summer truffle and spring leaf. On a very good piece of poultry in the highest cut, creamy skin, juicy interior and truffle over it. He also found himself in the sauce mirror. Prepared together with a risottto on site and prepared very tasty from a suitable rice. Pfifferling is also very good at such jus. I like the spring jump! I was very happy with my band and my wife jealous of my court! Then two desserts From the menu suggestion for my wife Hörnumer Kieselstein, chocolate cot green tea. Look at the photo highlights all the questions, my wife was happy again. For me, Crème brûlée is one of my favorite desserts. This was flavored with older flowers and accompanied by beer ragout and raspberry sorbet. Very important, nothing up, great! Tonight, water, aperitif and a digestive organ were added. Visit evening one, small deficiencies at Gazpacho and main food woman, but otherwise very tasty. For the second evening, again reserved on the internet, again a beautiful place on the window front with panoramic sea views. Water and wine were ordered as described above. But at dinner we went a new way. The appetizer of my wife was lobster avocado shell, with saffron cream, summer fruits and colorful caviar. That was an optical leak. Whether it was 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 tenderly seasoned that the fat cream perfectly matched to the lobster. The colorful supplement can be made to stop optics, but to taste it was just insignificant. Another great, creative record. Then there was for my wife, remembering her denials at the last visit, Risotto. in vegetarian version, foam pifferling risotto with artichokes and goat 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 now, but the confiscated preparation invited me. That's how I tried Dorsch. In your own fat you can not confuse cod, but I suspect that you have used a very neutral vegetable oil here, the fish was extremely juicy and still had its own taste. It was especially exciting by the vegetables that due to its acidity a large counter pole to the fish and the bump with sauce, which very well combined, one of the best dishes in summer 2019 vacation. Dessert also had runners of frozen raw milk cheese with tomato rosemary jam and hazelnut bread. Only the meaning of 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 sprout was made from different cheeses with different consistency, but a blue form had left its aroma unmistakably in it. For me chocolate chocolate cake with raspberries and mangosorbet. A sauce mirror from raspberries was also included. Not as unconventional as with my wife, but a tart with a delicious goose in it, perfectly complemented with sorbet and berries. Conclusion about the whole food, no slippers like the first evening, over all courses a good and creative kitchen performance well made Mr. Günther Schwarz! as we are used by Strönholt. The service teams around the restaurant manager Thomas Kallenberg and his representative Julia Barth are also sovereign. That was all typical. And so I can draw a conclusion, as I wished and hoped. We've known the Strönholt for three years and have always fed very well. And we'll be back next year.