Strönholt - Hörnum

... 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.

We were allowed to experience and enjoy The Strönholt during our half board at Hotel Budersand. Without a doubt, you will find not only friendly staff and a flexible kitchen but also excellent, first-class taste. Imaginatively, here are starters, mains and desserts prepared for every taste is the right thing here. This restaurant should not be missed!

Absolute recommendation! Very warm yet chilled ambience with very friendly service and good menu. We go at least once every holiday

Cosy atmosphere and good service. The green cabbage after the Biike burning was very fine! The Friesentorte in the glass belongs permanently to the dessert card.