"Mieses rain weather in Heringsdorf, a weather where you don't hunt a dog outside. And today, September 6th. He should be an honorary day for me. Well, what do you do in rainy weather in an apartment in Heringsdorf? We are looking, among other things, on the net, where we can go to dinner in the evening. And we will find the following: The beach hotel Heringsdorf with its restaurant Heinrichs, very close to our apartment on the beach promenade. When we enter the restaurant in the evening, we first have bad luck. All tables are in the restaurant. We think we should go to another restaurant in Heringsdorf and we're already out again, when heavy rain starts again and keeps us from the gang to the other restaurant. We decide to wait at the bar of Heinrich. We have been agreed by the service personnel for a half hour. But it goes much, much faster. After a few minutes, a friendly young man, obviously the boss, asked us to follow him to a table. We take a seat on a freshly covered two table directly on the window front to the beach promenade. Gastraum Gastraum Gastraum From here we look over the guest room. The ceiling and walls are wood-coated in dark brown. The walls include showcases where luxury items can be purchased at the hotel. Colorfully matching the ceiling and the walls are the dark brown tables and the brown chairs covered with stripe patterns. The also brown parquet floor is partly covered with carpets. The ambience exudes warmth, we feel comfortable here. We honor the noble and pleasant appearance with four and a half stars. We hardly took a seat, the presumed boss de rang us the menus and asks if we wanted an aperitif. We affirm, because there is also a special cause for this, and ask for a prosecco. Unfortunately, he could not offer it, says the senior serviceman, and counts recommendations for an aperitif, including a green Veltliner with traditional bottle fermentation. It awakens the curiosity of my wife and we order • 2 Schlumberger Grüner Veltliner Brut, 2015, from the Schlumberger Sektkellerei in Vienna, in the bottle fermented according to the “Méthode Traditionnelle” (0.1 l for 7.90 €). The boss de arranged it well with us and serves us almost full champagne glasses, at least more than the ten-strong. The sparkling wine has a full spicy, even fruity taste and is excellently cooled. Scene change at the service staff: The boss de rang has now done his job, a young man with a mixture of south and east European accent will take care of us. Later, he tells us that he is the deputy of the Demi chef and his accent is therefore to be explained that he has always been parsing with South European colleagues and accepted their language. Actually, he is Pole, and because he is so fast, he is also called “Speedy”. “Speedy” is fixed. He is friendly and gives comprehensive information on the dishes. Demands for food, whether everything is right and whether it has tasted, are of course for him. You realize he learned his craft. But “Speedy” also makes Patzer. He only clears the empty champagne glasses together with the dishes of the main course. And “Speedy” forgets orders. My wife waits for an espresso and waits until “Speedy” comes suddenly and asks: “Do you already have your espresso?” All the things that stand on our table underline the abstinence of the coffee brew and make the question superfluous, politely but negate my wife . Little later “Speedy” with a coffee cup and a bowl with two hazelnut cookies comes out at our table: “Is now from me, because you have to wait so long!” “Speedy has taken a proper gift. Our spicy Demichef de rang oversees us a large part of the evening, so until about 21:30. Then there is a change of scene at the service staff. On the way back from the toilet I see “Speedy” nicely escape to home, which has the result that another serviceman of South Asian type, who previously served other tables, will take care of us, better said: Let's lie left until my wife goes to him and asks for the bill. Attention seems to be a foreign word for him. This in the services – let’s say – volatile service does not meet a four-star hotel. The inadequacies we have experienced greatly reduce our initially good judgment: two and a half stars. We have studied the menus that the boss de rang handed over to us, and “Speedy” picks up our order. My wife and I choose as an appetizer: Consommé vom Pfifferling und Wild mit Pfifferlingsravioli (8 € My favourite chooses as main food Rumpsteak from Black Angus with BBQ Schalotten und Süßkartoffelpommes (26 € For me it should be fish: Fried fillet from Steinbeißer an Artischocke, Olivetti tomato, Erdußcrumble and Calamansi The wine is good to drink, a bit sweet, but dry and has a subtle nut note. Its temperature is consistent. How could it take a long time before “Speedy” comes up with the amuse gueule? In the bread basket are slices of rye baguette with sesame and poppy and normal baguette. The bread is fresh, the rye baguette hearty to it. “Speedy” has put a small bowl of herbal cucumber to the bread. We arrange the herbal cucumber under “08 15”. Little later our quirliger Demichef de rang with the Consommé. Consommé vom Pfifferling und Wild mit Pfifferlingsravioli He asks if we wanted bread. We hunt and we have another bread on our table. The soup is very aromatic and tasteful. A ravioli floats in it with also powerful aroma. The scattered parsley gives additional herbal flavor. The seasoning is harmonious, a very tasty soup. Our Consommé offers excellently prepared main dishes. They don't come in winds, but in a time period that is appropriate to their preparation. Our “full speed man” brings the hot plates. Rumpsteak from Black Angus with BBQ scarves sweet potato pumice Optically confused my wife's plate. Was it the Chef de Partie, the Commis de Cuisine or even the Chef de Cuisine, who has divided the Rumpsteak into three pieces, and has shed shallots and meat with a sauce that makes everything seem to be one? But in taste there is a masterpiece. The steak is fried to the point, medium as my wife wanted. It is so delicate and the pink colouring inside so evenly extended to an estimated millimeter at the outer edge of the steak that my wife suspects a sous vagina preparation. The shallots with the sauce taste excellent. The taste of sauce reveals that it is prepared with red wine. The sweet potatoes are excellently fried, crispy and well seasoned. Roasted fillet from the stone bite on artichoke, olivetti tomatoes, ground crumble and Calamansi almond foam On my plate are two pieces from the stone bite. They are very well prepared, the vegetables are bit-resistant and the Calamansi almond foam gives the dish an interesting taste, without having to close on acidity of the Calamansi fruit or almonds as a constituent. The Olivetti tomatoes are strong in colour and very aromatic in taste. The peanuts give the dish a special kick, they complement each other wonderfully with the other flavor notes. Since the taste of the Calamansi almond foam has made me curious, we ask our “Usain Bolt of Gastronomy” about the type of preparation. Now our Demichef de rang to the highest form. He gives a detailed lecture on the fruit itself and on the preparation of the foam. We are both extremely satisfied with our courts. The kitchen has delivered a superb performance. Because of the sauce on my wife's plate and the associated look of the dish, we'll put an eye on the kitchen and give the full five stars. Our fleeting serviceman asks for further wishes, and my wife orders the espresso. Espresso with hazelnut biscuits And this is followed by the history of long waiting and espresso in the coffee cup I have already described above. After all, the espresso does not appear on the bill. Cleanliness is indispensable in the guest room and in the toilets, both in the ladies and in the gentlemen. Table, dishes and cutlery are exemplary clean. On the toilets, which are in a very well maintained state, even small terry towels are available for drying off the hands. Because everything is so well maintained and clean, we give five stars to cleanliness. The price performance ratio is not so good. The kitchen has provided a very good performance, but the service – and we do not count it as a single one, but as a substantial contribution to the price of performance – has declined in total kitchen performance. For the prices that are already in the higher range, service and kitchen performance may require good, if not very good performance. The service has not been up to this, which is why we find ourselves ready for three stars at the price of performance. The patzers in the service also press the conclusion. The kitchen of Heinrich is really recommended. But there is a need for training in the service, unless we had a singular bad day. Be it as it may be: a recommendation for the Heinrich we speak, but for the conclusion there are just four stars instead of the five that we would have given without servicemanko."
