Pizzeria Venezia - Carte

Stintecker Stuuv

➤ Stinteck 14, 25761Germany, Westerdeichstrich

Carte • Kebab • Pizza • Mexikaner • Europäisch

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"driven on recommendation and we are totally thrilled, great atmosphere, super beautiful operation, that is only the hammer, a menu that leaves no wish open and a kitchen team that has fun cooking. the prices that surpass all in the positive sense. highly recommended and who is in büsum should definitely go to eat here. the fish is cooked at the place, not a boner, the teller are dressed up, the total package of the layer fits 100%. we were in büsum several times, but at the moment this is our first house at the place."

Kolles Alter Muschelsaal

➤ Hafenstr. 27, 25761 Busum, Schleswig-Holstein, Germany, Büsum

Carte • Cafés • Kebab • Pizza • Fastfood

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"you open the door, enter and feel in the museum: old rockings on the walls, over mosquitoes, mosquitoes, silver shiny pearl, models historical ships, a gallion figure there is hardly a free space, the variety is hardly to describe, is always fascinating and shows itself quiet business times. the eye proves, the gediegene mobiliar, the bassin, in which sluggish lobsters are waiting to be thrown into the boiling water, the grill in which a wild boar spins, and a fitting fell on which a buffet is dressed. because it is not a museum, it is a restaurant for guests with high standards, for me the most stylish in büsum. and it is not cheap. the three-digit pee on the wine card, they don't have to be scared. it is also a little cheaper. we expect to pay €100 for a nice evening. Despite the exceptional environments, it is not a native for snorable guests in jeans welcome. in its round through its rooms the chef calls to a friendly greeting. in the third generation chefkarl heinz kolle leads the restaurant that has emerged from an old pub. he is a culinary master, hunter and hunter, the latter especially in honorary function for the seals that must no longer be hunted. that explains the wild boar and the further autumn offer of the wilderness, which the cook brings together with the sweet of the dithmarscher to the house to the table. there is also the typical offer of fishing and other seafood for a harbour location. it is worth to scroll down the menu because they can find beautiful photos of the local on its edge. at our current visit we ordered a menu that seemed like a special offer for tourists with a price of €21.90 in this area. Accordingly, we were amazed that we even received a more elaborate greeting from the kitchen, a clean and sweet on a bed of the möhrenraspel. after a pastaque cake soup with a duck breast stripe then there was a wildragout with croquettes and two kinds of flower cabbage. everything was in quality, fresh and preparation top, only with the croquettes remained open the question whether it was an industrial product. the red hat with vanilla ice cream, when dessert, and saw was comme il faut. the service was as we wish. the young waiter seemed more like a son from the best house than a helper: charming, inexpressible, explaining and routinely serving. so is everything perfect? I must say a little thing: the lamps with the screens are so beautiful, maybe they find for them despite the fired control lights that all radiate the same light color. update from summer 2020: this is ok with the lights. the family claw has opened this year a newly built hotel next to its old master house. 24 rooms have it and they are equipped with customized furniture. the first guests were a couple, so the manager told me, and the charge sample had survived the bed well."

Störtebeker Steakhaus Büsum Gbr

➤ Hohenzollernstraße 12, Büsum, Germany, 25761, Buesum

Carte • Kebab • Deutsch • Fastfood • Steakhaus

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"Delicious steak house in the heart of Büsum with a good price. Power ratio. In the season it is recommended in the evening min. to reserve a day in advance. Exterior spaces with heater. Food: 4 Service: 4 Atmosphere: 4"

Zur alten Post

➤ Hafenstr. 2, 25761 Busum, Schleswig-Holstein, Germany, Büsum

Carte • Pizza • Deutsch • Fastfood • Europäisch

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"this hotel meets our expectations! starting with the super breakfast that leaves no wish open! so begins a beautiful day. room good, eat very good and regional. attentive, friendly staff in family atmosphere. the old contribution has a lot to offer, they feel good with children here. location of the hotel: very good, they are located in the middle of büsum, just a few meters away from the beach of the beloved North Sea, the watthouse and the large bathroom with sauna. we recommend this hotel to anyone located in the floor. price is right! we like to come back and have already made advertising for the old poist. will be a good time!"

Tum Stüürmann

➤ Hafenstraße 13 15, 25761 Büsum , Schleswig Holstein, Buesum, Germany

Carte • Pasta • Deutsch • Fleisch • Steakhaus

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"We had booked an arrangement for this hotel: two nights with breakfast and two dinners as a three-course menu. The hotelier with his numerous tattoos could already be seen in the documents on this arrangement. He then appeared in November in a show about Büsumer Hotels on N3, presented as “the oldest of the young Büsumer hoteliers”. On our arrival, the boss was not in the house, we were kindly received by his representative, who was also plentiful. To presume: The entire staff, as we got to see it, was more or less plentiful tattooed and partly wore some grams of steel on the face. They were all very friendly and accommodating, the “you” was program to all guests. The very young operation, which was completely unknown to me until then and which could have been my granddaughter without problems, was already a little necessary for me. All employees of the house were dressed with a uniform t-shirt that showed the logo of the house: but now for the culinary part. On the first evening we had reserved for the second shift around 19:30, which was not really necessary in view of the low number of tourists in Büsum at that time. An operation pointed us to the table and then brought us a one-laminated card from which we could choose the promised three courses. Then she asked about our drinks. Madame ordered a mineral water medium (0.25l for 2.30 € , I ordered a large Pils (wood 0.4l for 3.70 € . At the appetizers we agreed quickly, it should be the small salad. At the main course, Madame chose to fried “Rotbarsch in cheese egg shell, with spaghetti, tomato sauce and parmesan”. I had chosen the “Matje’s housewife with apple-drumbs and roast potatoes” quite quickly. Unity prevailed again at dessert, it should be the “red hat with cream”. After just a few minutes waiting time, the operation then brought two bowls with salad, which did not deserve the name “small”. The salad was already significantly medium-sized, consisted of various leaf salads, tomato halves and a bunch of rocket on top, the whole decorated with a self-stirred cocktail sauce. Very fresh and very delicate, a beautiful entrance. Soon after the empty salad bowls had been cleared, a young waiter brought the plates with the main dishes. At Madame, a large presentation writer, in whose deepening there was a proper portion of spaghetti with tomato sauce, there were two pieces of fish in egg shell. They weren't very small, too, and they were crowned by a harlot, apparently freshly raised parmesan. I got a flat plate that was roughly trimmed from the structure with two beautiful matjesfilets, a good portion of frying potatoes and the apple-sweepered cut, the “housewife sauce”. She was really good, she can't do better, and she's already known in Kiel. The roast potatoes had all at least small roasted areas and were well prepared with bacon and onions. And finally the Matjesfilets – a poem, tender like Marzipan, something better I did not get in the harbour snack in Maasholm. Madame was also very satisfied. Although the fish was no longer glazed, but light years far from “deadly”, it tasted excellent with the egg shell (I was allowed to try as usual. Actually we were already tired, but now the Red Grütze came in a bowl with enormous capacity, on top of it a not small Klecks cream – very tasty and a large portion, the Grütze obviously made himself, we were really good at the end. For the second evening we had ordered the table in the first shift at 18:00. When we entered the place at 5 minutes after 18:00, a number of tables were already occupied, we went into the space two steps deeper. The card was the same as on the eve, but it crawled out another cook in the kitchen. The salads fell a little smaller than the previous night, but they were just as good. Madame chose as the main course “Seelachsfilet auf gestoven Weißkohl mit Drillingen”, but I had no desire for the grooved white cabbage or for the spaghetti to the Rotbarsch. So I chose the simple “carving with pommes”. Two pieces of grounded fish fillet lay on the plate, which was then placed before Madame, four potatoes in shell, of which at least one had by no means the size of a twisting. In addition, a bunch of white cabbage, in which the proportion of flour sweat was pleasantly retained. On my plate a half was taken by a bunch of French fries, along with a hand-sized carving, which was also not flattened, with a lemon carving on top. The fries were fresh, hot and crispy, the scavenger good finger-dick, tender and juicy and with just detaching breakdown. Easy, but good. Madame was less satisfied. Cabbage and potatoes were good and tasty, but the fish had spent much too long in the frying pan and was therefore very firm, just past the consistency of a shoe sole. This was also communicated to the operator when he came to the table to clear the plates and asked them if everything was fine. She then promised to let the kitchen know. Then the next note to the other cook came in the kitchen: The cream on the Grütze were significantly smaller than the previous day, but the Grütze itself was very good again. After all, the operation came to the table and offered us a schnapps or espresso as a compensation for the unsurpassed fish. Conclusion, even after looking at the plates at the neighboring tables, where a la carte was eaten: In Stüürmann, a basically very good, bourgeois cuisine is cultivated, without surprises, but distinctly tasty and with portions to become saturated."