Samoa Seepferdchen - Menu

Hus in Lee

➤ Hoernumer Str. 26, 25980 Rantum, Sylt, Schleswig-Holstein, Germany

Menu • Tee • Bier • Desserts • Vegetarisch

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"Wir freuten uns mit der Familie auf einen schönen Abend. Bestellten zu dritt Essen a la carte - also nichts Besonderes. Das Essen kam zeitlich OK, doch statt der drei bestellten Essen kamen nur zwei und der Chef, der leider das dritte Essen nicht an die Küche weitergegeben hatte. Als Zwei von Drei fertig waren, kam erst das dritte Essen, was den schönen Abend kaputt machte. Als dann bei der Rechnung noch ein Wein für 28 € gebucht war, den wir gar nicht bestellt und bekommen hatten, hatten wir den Kaffee auf. Schade aber die 90 € waren rausgeschmissen."

Sansibar

➤ Hörnumer Straße 80, 25980, Rantum, Germany

Menu • Kebab • Europäisch • Vegetarisch • Mexikanisch

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"Wir sind an einem bewölktenTag spontan am Nachmittag in der Sansibar eingekehrt. Bereits die Nobelkarossen am Parkplatz haben Junior fasziniert. Wir fanden ohne Probleme einen schönen Tisch im Freien und bestellten Kaffee, Apfelkuchen und für die Kinder Currywurst. Der Service war aufmerksam und flink, obwohl es dann richtig voll wurde als die Sonne rauskam. Die Currywurstsoße war die leckerste,die ich bisher gegessen habe. Die Preise sind für die Location durchaus ok -wir sind schließlich in der bekanntesten Strandbude Deutschlands. Die Plätze innen waren alle belegt, es standen Leute sogar Schlange um einen Tisch zu bekommen."

Strandmuschel Hauptstrand

➤ Strandweg 30, 25980 Rantum, Sylt, Schleswig-Holstein, Germany

Menu • Deutsch • Vegetarisch • Mediterrane • Meeresfrüchte

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"Gut gelaunt betraten wir als offenbar erste Gäste des Morgens gegen 11:00 die Strandmuschel. Wollten ein kleines, spätes Frühstück zu uns nehmen. Nicht unfreundlich, aber eher unwillig, wurden wir über die Bestandteile des Frühstücks aufgeklärt. Ein Heißgetränk "...bitte am Tisch bestellen ", Croissants "...dauert aber, werden a'la carte zubereitet", Nutella, Marmelade und Butter. Ok, also zu einem Tisch und das Heißgetränk bestellt....und dann warten.....warten....warten! Die Getränke waren dann irgendwann geleert, Erdbeeren als Zwischengang geordert und gegessen, ein Wasser hinterher.....und täterätä: nach 30 Minuten war das kleine Frühstück auch schon da Waren immerhin frisch aufgebacken (Knack und Back?), aber in der Zeit haben andere ja schon ganze Menüs gekocht! Also mein Vorschlag: lieber ein frisches Brötchen beim Bäcker kaufen....dann ginge es auch in 10 Minutenvielleicht preiswerter! Nun ja, insgesamt keine Empfehlung für ein größeres Essen, geschweige denn ein kleines süßes Frühstück:("

Taatjem Deel

➤ Hörnumer Str. 60, 25980 Sylt, Germany

Menu • Wein • Essen • Europäisch • Bar-lounge

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"it was really a very nice experience. we had said that we were coming with children, the table in the corner was perfectly selected for it. the ambiente is really tastefully matched to the location, everything looks fresh and friendly. the lighting is well chosen and an additional, cozy hingucker. the service was, even though thinned out here and safely stressed in the end of the year by double occupancy, very friendly, fast and from the stress was hardly noticeable. for a beach bistro was eating above average, a nice selection, nicely dressed and handcrafted well made. we had thai garnel salat and thunfischtatar, both really tasty, no staring, but you don't expect that. the kids had real! wiener schnitzel, who were delicious, the pommes fresh and when the ketchup fits, you can eat everything; . main dishes like carving and roasted pulpo also faultless, supplements suitable, all well tasted, we were satisfied. and the dessert, liquid chocolate cake with vanilleeis runs outside the evaluation, that is fishing for compliments. a word to the wine card: sylt and wein is difficult from every perspective. the map in the taatjem deel is ambitious and tries to cover a large spectrum. Unfortunately, it seems to me a little too much adapted to the needs of the special public on sylt and the prices on the card do not grow very congruently to the quality of the wee exponentially. I lack a bit the “work animals”, qualitatiw high quality weine between 30 45 euro wk, of which Germany would have to offer so many. Instead we land quickly in the price segment over 100, euro. as said, for sylt okay, but there’s always more to vine... we were happy, enjoyed the evening and felt us as guests. many thanks to the team, we are happy to come back!"

Söl’ring Hof

➤ Am Sandwall 1, 25980 Sylt, Germany

Menu • 5stern • Kreativ • Unterkunft • Interessepunkt

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"The fact is that such an evening is neither relaxing nor relaxing. It's too much seat time for us. It was a special experience anyway. Everything was, a two-star reasonable, largely perfect. Since my wife knew that she would eat at most half of the food offered, she decided to take the ride. We would not have visited Söl’ring’s court, we would not have had a voucher of EUR 260, which she had received from her colleagues when she left the professional life. Finding the restaurant was not easy. There are no indications on the main road, even no normal enamel road sign. A dark wooden sign on which “Am Sandwall” stood was the only hint. Just before 19:00 we were there. The parking lot to the restaurant is about 50 m further below. The way up is already sorted out by the ladies with 7 10 cm pin heels. The path was paved with classic “cat heads”. We were greeted by Mr. King who led us to the first floor after a young lady checked our reservation. There he brought us to our table in the main guest room and briefly explained the pocket deposit. Mr. King, by the way, is much more sympathetic in reality than in TV. We took place and took the masks off. The tables have a more than corona-friendly distance and were perfectly covered. The armchairs with cream-colored leather and edges made of polished wood had a special feature, a pull-out area left for the pocket shelf, unusual and smart. The walls of the restaurant are structured gray, a photo wallpaper at eye level loosens it. The handles on the doors are obviously hand forged. At 19:15 we didn't see a single free table. We were astonished about the large open show kitchen on the edge of the guest room, where six chefs were literally thrown. Mr. King was in the kitchen after the welcome period and worked with him. During the final cleaning he went to some tables to address regular guests personally. We were asked for an aperitif. My wife announced that she would like to spend the evening alcohol-free. The water cup (9. for both of us was booked. As far as my wine is concerned, my service lady, Mrs Ring, the Sommelière, offered to ask me to get some bottles from the basement. This seemed exaggerated to me and I expressed the desire for a Saar Riesling from the wine map presented here very progressively on a tablet. Ms. Ring was standing around at our table and asked if I knew this was not completely dry. I didn't know and asked for an alternative after I told her I would like to have a young crisp Riesling. With a 2016 Riesling by Buhl (60th she appeared at the table again and gave me a sample swallow. After approval, she filled my glass and dumped my bottle in a voluminous ice bucket in the service area between the guest rooms. There the service car for oysters and caviar also waited for its use that was pushed to every table in the following time. We thankfully refused the offer, although prices were not exaggerated (Auster natur 5. /Stück . During the main meal the car was exchanged for a cheese car. There were several pieces of cheese under high glass bells, fruit bread and fruit mustard. The spice cards were tightly rolled and held together with Bast on the napkins (60 X 60 of each place. The card material was thick semitransparent paper. The service personnel were uniformly dressed in dark blue up to Mrs Ring (blazer and trousers/rock. There were a lot of people, and they were all constantly moving, but always seemed very friendly and never hectic. The “tuning” was brought to our table, unusually placed on the floor of small twisted ceramic shells. This unusual finger food presentation was due to Corona. Outside such a limitation period, the items are displayed in boxes on stones, shells, etc. In the Corona time, however, nothing can be taken from the guest table back to the kitchen, which has not taken the way over the dishwasher. I was somewhat insecure and asked how to eat the bites: just with your fingers. There were four small works of art. A home-baked still warm and very crispy potato bread was served with a peel of an extremely airy lightly grounded butter. The end of the tuning formed a watchdog to which a mushroom essence was poured. The production of this tasty remains a mystery for me. In the mouth, a thin gallet-like shell was perceived, which gave an incredibly delicious cream with inlaid perigord truffle fei when placing. It was a great pleasure to also get the portion of my wife. Our service lady said, now it's going to be serious and served the first gang (Huchels Alpha . These were cut length strips of an old, perfectly garden asparagus variety, which were beautifully decorated on the plate. In the midst of the asparagus, a tack decorated with flowers was a strongly thickened Hollandaise. As with the guardian, the Söl’rings farm has internalized that fat is now a great flavor. A gourmet spoon was fortunately covered to sprinkle the very intense cast asparagelessness. Since we decided in all modesty for the 6 gang menu (214, the mackerel walk was skipped and lobster followed. Again, the arrangement was extremely artistic. The four lobster parts were framed on a very dark sauce of longitudinally cut and rolled carrot strips into which various flowers were put. The lobster was juicy and intense. A little extremely crispy lobster bread was served to accompany it, allowing you to dip the also served light lobster herbs cream. Gang number three formed a piece of glassy fried stone chef who was covered with a thin strip of smoke. Here again a creamy sauce, in which radishes were stored as a fresh component. The Räucheraal component ensured a strong taste of the delicate fish. The passage to the meat was made with passage four. A neat piece of bead under a crispy crust on a very tasty sauce with icons, peas and tiny pifferlings. As all the seedlings landed on my plate, I enjoyed many small sand grains. The meat in its tenderness and juice was compensated but perfect. The peas were extremely fresh and crisp. I ate all the pawlings one after the other because I looked to open the jaw again, just before the complete conclusion of the teeth. Salzwiesenlamm formed gang five. The safely sous vide cooked meat was evenly pink to the edge and was artistically arranged with four bete preparations and had a creamy sauce level. Fresh mustard grains gave the cause additional ground. Our last and sixth gang was the dessert from raspberries and Sylter Rose, which were arranged as three different sorbet varieties and on whole milk chocolate or Cookies lay. The sorbets were crowned by thin raspberry chips. A small sage branch tip stuck in one of the raspberries decorated as “reds”. The Petit fours were again presented on the floors of small twisted ceramic bowls. They were once again outstandingly well and very artistically designed, so the cherry wore a simulated stem of dark chocolate. We got the bill back tightly rolled. We were able to pay them at the table by EC card and then got the final version of the invoice. I put a fifty as a tip. We must pay great respect to Mr. King, because he is not only busy, but also very diligent. His service team works excellent. When a guest was on the toilet, immediately someone came from service with two large pastry pliers to put the nap properly together without touching them. My price performance assessment found my wife wrong because everything was extremely labor-intensive. I am about to increase wine with a factor of 12 (which naturally does not apply to my Deidesheimer Hergottsacker . At 23:00 we were back in our holiday home in Kampen."