Spanger Buernstuv - Cuxhaven

Zeche: 106 € General: A week of Cuxhaven with seven very different experiences in the restaurants fishing harbour restaurant, Fontana di Trevi, Van Vy, Syrtaki, Zum Park, Don Quijote and in the Spanger Buernstuv, which is to be discussed here. Far from the centre, in the village of Holten Spange, a host couple in a more than a hundred years old inn in the farmhouse style has established a demanding gastronomy in 2009, which is called a fine farmhouse kitchen. You could add a rust with a Mediterranean impact. This is not very original overall, but something special for Cuxhaven. So we were excited. The Buernstuv impresses with a very harmonious dining room, the actual Buernstuv, which is only worth a visit. The kitchen works at a high level and the service is very professional. We can recommend the Buernstuv. On Friday evening, five tables were occupied in the Buernstuv, a few guests were also served in the smoking area Gaststube. Mixed, somewhat younger audience, not Jeunesse dorée. I see the price performance ratio at four stars. In the entrance area, several delicacies that are used in the kitchen are offered for purchase. The homepage is under [here link] to find. Service: The host woman we mean to have recognized and a younger woman is responsible for the service. Both in Bavarian air with deer leather trousers, oatl shoes, white blouse and a small scarf. Asked about the unusual outfit for the North Sea coast was referred to the years of the host in Munich. The younger woman we serve was from the specialist and acted accordingly professionally. She was correct and polite. What I missed was the personal note. Little mimic, let alone a lousy comment. Hardly at the border to sterility and flossality very much liked. Drinks and food came to the table in a desirable sequence. At the side table we could see that even the carafe with open white wine was held in an ice bucket for temperature care at the table. The beverage prices at the following level: 0.3 l of pils will be €2.70, the bottle 0.75 l of San Pellegrino will be €5.90 and the cheapest white wine will start at €5.20 for 0.2 l. The monetary man for moistening is at 3,80 € and my good Spätburgunder is at 5,50 € for 0.2 l. In view of the investment to be amortised in Buernstuv a moderate calculation. For the professionalism of the service four stars, the B note slightly below. Food: The small card can be under [here link] to be seen. Three starters and soups, four times meat, three times fish, four salads, three with proteins shrimp, fish, pork fillet, twice noodles and gnocchi. On the day card a three-course menu for € 33.00 with a Entrecôte as the main course. First of all an amuse gueule, bread and two dips. Air-dried ham with melon, four slices of good baguette, a reddish sauce with good chilli and garlic note and a quartk with dill note. That was good and made appetite for more. Salt and pepper mills, bottles with olive oil and viscous balsamico were placed on the table. I thought about my saturation ordered the tomato soup 8.50 €. Hot served in a large soup plate; the portion size itself manageable. A good tomato taste and not too sweet, so succeeded. The two mozzarella balls contributed nothing to the taste of soup and had become soft in the heat of soup, without melting. Then the cold appetizers went on to two. My companion courageously chose the Hirschcarpaccio with Rucola, Parmesan and bread chips €11.80 and I chose the Matjestartar with potato roast and saladbouquet €8.90. the portion size good. My companion was also happy with her deer carpaccio. I couldn't find the compilation. According to my experience, the Mediterranean ingredients mix of many dishes in the ambitious cuisine is often the main character on the plate. Rucola and Parmesan dominate each carpaccio and so I couldn't identify a remarkable meat taste at the best will. Especially since the few, very thin slices offered little attack surface for the taste nerves anyway. My mitesserin then landed a hit with the linguins with roasted shrimps, roasted garlic and thyme 19,80 €. Here the Mediterranean composition was excellent. The noodle portion can be overlooked and framed by five larger shrimps. I had chosen an interesting fish variant: Schellfisch in Chorizomantel, tomatoes Basilikumrisotto, Parmesan and Pesto €19.80. Poor fish had no chance against the strong aromatics. He didn't taste to Chorizo, actually he was completely pale. The risotto with bite and well saturating. Good eaters should adjust to three courses in view of the portion sizes. Conclusion: We have had a very Mediterranean menu that is not representative of the map. Maybe that's why two suboptimally composed dishes were Carpaccio, Schellfisch, so I'd like to award just under four stars due to the ordered dishes. Ambience: The actual Buernstuv consists of a spacious high space in which the wooden beam construction is made up of historical beams and partly ship masts. In addition, a hall floor, a masonry, a fireplace and a matching decoration; the room radiates in warm colours through the incoming evening sun. On a gable wall three tables with benches, niche-like, otherwise the tables are generously distributed in open space. There's plenty of room at the tables. I have rarely experienced such a successful space in which you feel spontaneously comfortable. That's why five stars for the ambience. Decent, modern instrumental music is perceptible. The toilets are a little boar, but modern. Cleanliness: according to the requirements very well maintained.

Zeche: 106 € General: A week from Cuxhaven with seven very different experiences in the restaurant Angelhafen Restaurant, Fontana di Trevi, Van Vy, Syrtaki, Zum Park, Don Quijote and in the Spanger Buernstuv, which is to be discussed here. Far from the center, in the village of Holten Spange, a host couple in a more than a hundred years old farmhouse in the farmhouse style in 2009 has founded a demanding gastronomy, which is called a fine farmer's kitchen. You could add a rust with a Mediterranean influence. This is not very original overall, but something special for Cuxhaven. So we were excited. The Buernstuv impresses with a very harmonious dining room, the actual Buernstuv, which is only worth a visit. The kitchen works at a high level and the service is very professional. We can recommend the Buernstuv. On Friday night five tables were occupied in Buernstuv, some guests were also served in the Gaststube smoking area. Mixed, a little younger audience, not Jeunesse dorée. I see the price-performance ratio at four stars. In the entrance area there are several delicacies that are used in the kitchen. You can find the homepage here [here link]. Service: The host woman we recognized and a younger woman is responsible for the service. Both in Bavarian air with deer leather trousers, oats shoes, white blouse and a small scarf. The unusual outfit for the North Sea coast was referred to the years of the host in Munich. The younger woman we serve was the specialist and acted accordingly professionally. She was right and polite. What I missed was the personal note. Little Mimic, let alone a lousy comment. Hard at the border to sterility and flossal adhesion very much. Drinks and food came to the table in a desired order. At the side table we could see that the carafe with open white wine was also kept in an ice cup for temperature care at the table. Beverage prices at the following level: 0.3 l of pilgrims are €2.70, the bottle is €5.90 and the cheapest white wine starts at €5.20 for €0.2 l. The monetary man for humidification is €3.80 and my good late burgunder is at €5.50 for 0.2 l. In view of the investments to be amortised in Buernstuv, a moderate calculation is made. For the professionalism of the service four stars, the B-note somewhat down. Food: The small card can be under [here link] to be considered. Three appetizers and soups, four times meat, three times fish, four salads, three with proteins shrimp, fish, pork fillet, twice noodles and gnocchi. On the daily ticket a three-course menu for € 33.00 with a Entrecôte as the main course. Especially an amuse-gray, bread and two dips. Air-dried ham with melon, four slices of good baguette, a reddish sauce with good chili and garlic notes and a quartet with dill notes. That was good and made for more appetite. Salt and pepper mills, bottles with olive oil and viscous balsamico were placed on the table. I thought of my saturation ordered the tomato soup 8.50 €. Hot served in a large soup plate; the portion size itself manageable. A good tomato taste and not too sweet, so successful. The two Mozzarella balls wore nothing to the taste of soup and had become soft in the heat of soup without melting. Then the cold appetizers went to two. My companion courageously chose the Hirschcarpaccio with rocket, parmesan and bread chips €11.80 and I chose the Matjestartar with potato roast and saladbouquet €8.90 . My Matjestartar was good and a successful combination with the Rösti and the Blattsalaten; the portion size was good. My companion was also happy with her deer carpaccio. I couldn't find the compilation. According to my experience, the Mediterranean ingredients mix of many dishes in ambitious cuisine is often the main character on the plate. Rucola and Parmesan dominate each carpaccio and so I could not identify a remarkable meat taste on the best will. Especially since the few very thin slices offered little attack surface for the taste nerves anyway. My fellow esser then landed a hit with the linguans with roasted shrimps, roasted garlic and thyme 19,80 €. Here the Mediterranean composition was excellent. The noodle portion can be overlooked and framed by five larger shrimps. I had chosen an interesting fish variant: Schellfisch in Chorizomantel, tomatoes Basilikumrisotto, Parmesan and Pesto €19.80. Poor fish had no chance against the strong aromatics. He didn't taste like Chorizo, actually he was completely pale. The risotto with bite and well saturating. Good eaters should adapt to three courses in terms of portion sizes. Conclusion: We have made a very Mediterranean menu that is not representative of the map. Maybe that's why there were two suboptimally assembled dishes with Carpaccio, Schellfisch, so I want to forgive only a few four stars due to the ordered dishes. Ambience: The actual Buernstuv consists of a spacious high space, in which the wooden beam construction consists of historical beams and partly ship masts. In addition, a hall floor, masonry, fireplace and matching decoration radiates; through the incoming evening sun the room radiates in warm colours. On a gable wall are three tables with benches, niche-like, otherwise the tables are generously distributed in the open space. There's plenty of room at the tables. I have rarely experienced such a successful space where you feel spontaneously comfortable. That's why five stars are for the ambience. A decent, modern instrumental music is perceptible. The toilets are a little boar, but modern. Cleanliness: according to requirements very well maintained.

Top ambiente and here eat in the south-east still (joy and take time) is announced. her palate can be eaten here with very good and matching weeping excellently. a pleasure when they take time!

Unfortunately, there was no more vote. only the ambiente "old lovingly restored scheune with fitting device" is still to be highlighted. the kitchen seemed insufficient for christmas. we had to wait for the Amuse-Gueule for almost 60 minutes (we were 20 minutes before the agreed date we recommended) also the times between the walks drew. the kitchen then delivered the well-known quality (fresh ingredients from selected suppliers). the sufficiently luxuriant wine card delivered the wine matching the court.

We have eaten there very tasty at night and you realize that here only very good foods are processed to selected dresses. the prices are by no means expensive for the quality of the food.