"It is surprising that so little positive reviews were given for this restaurant. The Reetdachhaus can not be optimal due to its size as a dining room, but the nice service and the good food let them forget quickly. But now for our personal impression: Actually we could have ordered Burrata as an appetizer. We love this melting cream core when opening the mozarella cheese. Unfortunately, Quinoa was also in salad. And we don't like it. A fashion food that can easily be replaced by cereals. So we decided for the Kalbsgrat sous vide. This delicate, carefully cooked piece of meat in the water bath was a revelation. The calf is back on the tongue. In contrast to our other inclination we ordered a vegetarian dish as a main dish from the heading Rustic. Grilled ravioli with tomatoes Sage Pesto and Scarmoza. This cheese, similar to Mozarella and then suspended in a pear form, usually for drying, so rather a compact fresh cheese, harmonized very well with the parmesam foam and rounded off the shell perfectly. There was only one place for the two, self-made, Sorbet. Conclusion: An ambitious kitchen with air and lots of potential. What the culinary delicacies in the Stade district are clearly lifted from the touristic dining centres, which are usually saturated, but are not shiny with quality."
