Promenadenhotel Admiral -Restaurant

(A dinner with two people for 54.20 Euro Schlichtweg the biggest catastrophe of our holiday, at least so far. But much worse is hardly possible, since we actually carefully select our goals. But how can words be deceived: (Citat Menu . ... Wines and exquisite foods should enter a bond. We have not done any trouble and present exquisite wines in addition to perfect culinary delights ....... . Complete culinary enjoyment was really not! Only positive: there was my favorite beer rye wheat. We have often already walked past this restaurant on the seafront and we have often looked at the menu that offers exceptionally described dishes to awaken the appearance of haute cuisine. Since we had already tried a lot, we tried today at the Mudder Schulten Stuben. Similar to the directly adjacent Panorama Hotel Restaurant, you can reach the higher terrace of the Mudder Schulten Stuben directly from the beach promenade via a steep wooden staircase or optionally through the hotel entrance from the street side. The terrace was well visited and we were only able to choose two tables. I was positively surprised that even here in the outside area between non-smoking and smoking area is separated! Great praise! Negative, however, is the extremely uncomfortable seating! Not from the seat, but the side walls of the basket(? chairs reached down to the ground on all four sides, so that one could not fold the feet back under the seat surface, was specially forced to sit in an at least uncomfortable posture with feet forced forward. For some maybe ridiculous for me I don't want to sit relaxed. But the food was much worse. It's a shame because we never expected that because of the map. As so often observed, the waiter (or the two waiters were a little overwhelmed, but did his tasks consistently, quietly and professionally (almost to the end). But, the black shirt, the apron and the tie of the service personnel don't help anymore if the rest is wrong. The time until the order was received lasted a bit, but was then carried out in a hurry. Just what came then was a great wickedness. The baked goat cheese in marinated wild herb salad: the salad just before the change in the direction of blurring, partly already brown at the edges and parts already as dark green white strips. Or should that be the marinade? Wild herbs weren't. The goat cheese naja, barely present in the panade, but at least good taste. The caramelized pear columns presented themselves as an excuse pampe overloaded with rosemary leaflets. When I was asked if it would have tasted, I said yes, but the salad would have been quite cloudy. With strikingly quiet tone, the upper bowed down to me to announce that he had not understood (but rather, so that the other guests did not come along and I repeated and even showed him salad places. Yeah, and that was it. No comment, no more. The next two times another waiter came. Fried zanderfilet was my main food. The fillet itself was good, the drummer left to wish. Moreover, the artistic elements on the plate could not deceive or froze. I like it just, dedicating, honest, without a lot of buckling. Taste it. What did I mean by fried noodles, gilded salad leaves etc., etc. (generally, not specifically on this restaurant! ? The small hill of fried thin potato stripes looked nice, but was tastefully as nothing-pronounced (always remember, everything is subjective as the portion of fried rukola. Under Rotwurst potato ragout, I also imagined something different from the small carrot spoons draped on the plate and the minimalized chops of Rotwurst distributed between them. And last but not least we had the Dijon Senfkraut on the plate, which in this case was also extremely cumin-grained for my terms. RK described this restaurant with regional cuisine. This doesn't exactly match what offered itself as an apparent gourmet cuisine. The climax of the disaster then formed my wife's salad. Wild herb salad should be, but what came was just as wilful greenware as with my goat cheese before. And where were the wild herbs? A large part was iceberg salad and this even in large pieces, plus some Lollo Rosso and paprika strips! From marinade nothing to taste, a light touch of vinegar was present. The fresh salmon fillet consisted of three thin and accordingly quite dry strips, crowned by fried noodles. A comparison to the small salad plate in the eighth deck is like light and dark, certainly clear where the dark is. Too bad about time. Too bad about dinner. It is clear that we do not give a second chance to this place at the very short time. There are plenty of good others in very close circles. Our foods: baked goat cheese on marinated wild herb salad and caramelized pear columns 10.80 € fresh salmon fillet with Vinaigrette marinated wild herb salad and fresh baguette 13.50 € fried on the skin zander fillet on Dijon mustard and pommerish red sausage potato stocking only 16.50 € Why? See only (Foto den Lachsfilet Salat für 13.50 €! PS: related Ambience: Due to the uncomfortable seating on the terrace unfortunately no more than 2 stars. Inside it may look different.

Zimmer mit Meerblick buchen,Wichtig: Parkplatz am Hotel reservieren, Prosecofrühstück klasse, Abendessen gut, bessere Auswahl im Ort. Toller Strand und sehr lang.

Wir waren gegen 14 Uhr für einzigen Gäste auf der Terrasse und haben uns gefreut dort bei wunderbaren Wetter die Aussicht genießen zu können. Der Preis für den Aperol (8€) war sportlich, für die Weinkarte wesentlich kundenfreundlicher, Flaschenpreise ab ca. 14 €. Die Karte war sehr gut, die Speisen auch. Der Wildrücken war ein Gedicht. Service freundlich, wir kommen sicher noch einmal wieder.

Immer etwas Besonderes..immer ein Fischgericht und ein Fleischgericht,leckere Desserts...Aufmerksames Personal und gutevWeine!

Sehr vielfälligen Speisenangebot , super Meerblick zum Essen,schnelle und sehr freundliche Bedienung