"For a nice weekend we had booked the Valentine's package in this hotel. Not that I could win a bit of this national holiday of the flower and confectionery traders, but the package that had been constricted by this hotel sounded simply too tempting and at the same time clearly inexpensive. Among other things, a three-course menu was included in the hotel's restaurant twice, which I report here on our arrival day. When entering the restaurant, we were kindly greeted by an operation from the counter area and guided to a table already reserved for us. There was also the menu program where we had to decide in the main course between fish and meat. We both decided for the fish, and after the service had still received our drinks wishes, it disappeared towards Tresen. In the next waiting period we noticed a stream of cold draw air from the ceiling and talked about this situation when the service with the drinks came back to our table. She immediately offered us to move to another table in the background of the restaurant, which we did. This new table was then reserved for us on the following days for breakfast and dinner. Overall, the different ladies were very friendly and accommodating in the service, but one had the impression that one or the other was not a trained restaurant specialist. Food The clear normal menu offers regional cuisine with a naturally large proportion of fish dishes. The current map can be seen on the restaurant's homepage: [here link] Our menu this evening should actually start with a mushroom snack, but the service informed us that there would be a fish soup instead. It was served in very vaulted plates, almost small terrins. Here it became apparent that the operators who are cross-enterers might still lack some know-how at one place or another: The cream in the fish soup was flogged, a purely optical mistake that did not break the excellent taste. Tastefully this soup played for me in the same league as the fish soup in Fischer’s Fritz, one of our favorite restaurants in Kiel. Shortly after the empty soup plates were removed, the main dishes were served. Three pieces of stone salmon-filets divided the area of the plate into approximately equal parts each with one portion of roast potatoes and salad. The cooking point of the fish came to us very much, he was just beyond the point “glassy”, but very juicy and tender. The roast potatoes were very good, with roasting sites on practically every piece, with plenty of bacon and onions. The salad, on the other hand, was very reluctant, various leaf salads in a tasty mustard vinaigrette underlined the taste of the main components. After the plates had been cleared, a small break occurred, then we got the dessert. A ball of ice was covered with coarsely chopped hazelnut pieces on a mirror of warm, thickened cherry juice with warm sour cherries in it, along with a portion of whipped cream. The compilation was very good, also the execution. All in all, the food was very tasty, we've been fed up. Ambiente The restaurant is housed in a conservatory building, through the glass-clear roof it is very bright. Yellow decorative scarves between and equally colored volants over the windows create a friendly atmosphere that is underlined by the furniture of light wood. The chairs are all equipped with armrests and have back and seat cushions made of reddish patterned fabric. The tables were covered with white fabric middle blankets, on which were still salt and pepper shakers made of porcelain. Cleanliness The restaurant looked clean and well maintained, as was the dishes, glasses and cutlery. We didn't visit the toilets, so no statement is possible."
