"For some time I had been looking for an opportunity to return once again to one of the member companies of the association “Feinheimisch – Freude aus Schleswig-Holstein”. The principles of the association can be read here: [here link] Now this opportunity was found, the Hotel Waldschlösschen in Schleswig with its restaurant Olearius offered for the 11.11. Martinsgansessen. We had pre-ordered and reserved a table, because of the uncalculable construction sites in the whole country, but which did not stop us, we arrived very early there. At the entrance of the restaurant we were greeted by an employee and asked for our wishes. When we mentioned the reservation, she offered us to take away the coats. We refused, however, because we wanted to empty the bags before the storage. At least the camera should go to the restaurant. Then we took place at the reserved table at the window. At this time – after all a Monday – the restaurant was over 50. A group of officers, who apparently had a seminar at the hotel, served on a buffet built in the middle of the guest room, and the other guests served a la carte. In addition to each carefully covered place, a folding card, on one side the aperitif and wine recommendations, on the other hand the menu was available. We had chosen the dishes with the oatmastgans in the forefront, we lacked appetite for appetizers and desserts. After a short time, a young service came to our table and asked if it could be an aperitif. We decided both for the “Lillet Chamomille Mint”, a cocktail with vanilla liqueur, lime juice and Tonic Water each €7.90. Wine for food we rejected, but we ordered the bottle of mineral water offered. On the question of food we refer to the dish dish 32.50 € without further appetizer or dessert. The young woman thanked herself and rushed out of the room towards the bar and order the cocktails. They and their colleagues were dressed in a kind of uniform of the house. As we were able to see several times in the further course, all employees were perfectly trained in the service, while being friendly and very attentive. After some waiting time, which seemed not quite clear by the other guests, the service brought our well-cooled cocktails. Fresh, but from the taste with clear hints of Bitter Lemon, the individual components could not really prevail. Shortly afterwards the operation came with a bottle of mineral water and fed us both from the right into the ready water glasses. As hardly to be expected, the water was well and properly cooled. Little later, as a greeting from the kitchen, she brought two plates with pieces of home-grown salmon with honey-senf-dill sauce, with a basket with various types of bread and a bowl with curry herbal cucumber. The salmon was of distinctly firmer consistency when I know otherwise, tastefully wonderful with the perfectly matching sauce. The bread slices were fresh, apparently self-baked, the quark was not too curry-lasting but very delicate. The small portion of salmon was quickly consumed, the plates were cleared. Then it took a while until our dishes were served by the cook! We had observed this before at other tables, right next door he had already had a goose at the table. On the large round plates there was a three-tone red cabbage left, almond broccoli in the middle and three pieces napkin dumplings on the right, two pieces of the goose with crispy brow under the skin. In the second gear, a terrine with sauce and two small peels with cranberry and apple compote were added. The dumplings were cut obliquely and the cut surfaces were slightly browned in butter, but they needed clear sauce addition to slide properly. The red cabbage testified with its slightly uneven size and light bite the origin from the kitchen of the house, even the otherwise quite unpleasant sweetness of too much apple kept well within limits. The broccoli was almost too bite-resistant, but came very well in the classic combination with almond leaflets. Last but not least the meat: At first glance, the pieces seemed a little mugly. The skin was crispy, the meat was wonderfully tender and tasteful. Only Madame once again had bad luck with her second piece: that might have been lying obliquely under the Salamander, so that not only the skin, but the meat was fired directly from it and therefore became dry. When the service came to the table and asked if everything was okay, Madame showed her the piece, but forgot the spare delivery offered, she was already sick anyway. At this point there is a point drop in the B note, the execution was not 100%. Nevertheless, we were satisfied with the food, even I was tired at the end. It is hardly necessary to mention that both the restaurant and the ancillary rooms and the toilets in the basement were well maintained and piekfein clean. restaurant bar"
