Freustil - Reservar uma mesa

Freu Style focuses on creativity and individuality. The courses were very nice in courts for the plate (or stone, hay etc.). The Karotten koi in Ingwerbier or the death of Chocolate Dessert were very impressive. But these were the corridors that convinced me the least. For me, the clear gears that were concentrated on the product were the most important, especially the rehtatar with hagebutte (a very fine, balanced combination, the parmesan whey with wonderfully balanced smoke notes, as well as the land hay with corn. Overall, Friedrich Franz is the first address for me on the Baltic Sea. However, the style of Freu has not yet been, with the significantly higher level of creativity.

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A restaurant where the drummer knows more than the actual kitchen performance: The “design” is in the foreground here, be it in the chic feel-good environment or in terms of the optics and orientation of the individual panels. The cook is not bad yet and certainly much better than in almost all other island locals, but I had expected a little more substance in the many good reviews in the relevant guides (a star in Michelin, 16 points in Gault Millau, 7 points in Gusto).

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very good overall experience. the staff was very nice and visited. the food was delicious and the restaurant's facility gave a cozy feeling.

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Always surprisingly good.

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Perfekt!

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