Il In Der Sylt Quelle

we had reserved ourselves yesterday 18:30 by hannover. they must adapt to the unusual three-layer operation from 17:00. in this connection the slowness in the service did not seem harmonic and on the menu in the internet you find the position covered for 3,50 which we did not find on our bill. After we had parked our car on the restaurant parking between black class and black A8, we went after hand disinfection through the main entrance to the guest room and wanted to show us as vaccinated via luca app. the chef who has received us is not so much at the level of current information. the luca app doesn't care him, that's just for us. we have crocheted our yellow inoculations from the pockets to satisfy him. he has carefully examined the date of vaccination. Why simple if there is a question of care? he offered us two tables in the outside area. we chose an outside area under a large tree. the outside area is debreasted by a friesenwall with dense efeu with glass panes placed on it against the sometimes safe rough North Sea wind. place under the tree so we sat and waited. fortunately, a clean chihua carried out its caprioles on the side. in contrast to his owner who kept his basecap on his head during eating, he knew how to behave. so the first quarter of an hour passed very quickly until the chef asked us about our aperitif request. as it was the island-typical alfred gratien, we took that. a young, high-grown dame, probably very far below the restaurant hierarchy, brought us the tempered champagne glasses. I ordered a glass nero d’Avola and a bottle san pellegrino for my wife. Both came very fast. Oil/Balsam after another ten minutes came four slices of a fresh white brotes and a flat plate with oil in which the word ciao was written with very sticky balsamico cream. alfred gratien two menus and a wine card were already on our table. now the hour of the chef who presented us with the Italian grandezza in extremely floral words, all that the kitchen could do outside the card for our luck. I think in his multi-minute presentation there were more than in the printed map. from the best lamb over butterzartes nodino to the best pasta in Germany, his remarks were enough. as an appetizer had selected my wife vitello tonnato, I had a bark carpaccio. the unfortunate of the near two sections was very good to manage. my wife was glad that the excellent roasted calves were not drowned in sauce, I took brave rocket and parmesan and tried to catch a little bark taste. the bark discs were so thin that they had read the time by them, overall I estimate the use to 50 60 g. our main dishes were plentiful and saturating. the calfskin was not as lean as usual, but divided into sections as a pork. but it was hardly possible to surpass it with tenderness. the salbeibutter tasted harmoniously (35. callbskotelette kalbsleber my three slices of the calf liver were carefully pared and surrounded with a very beautiful dark sauce reduction with fried wobbles (29.50) both main dishes were served in deep plates that we found somewhat unhappy. the herbal supplement, identical for both dishes (spinned, fabric strips, flower cabbage, broccoli is well prepared in the kitchen en masse and waits under the pass for the assignment. as we no longer saw room for dessert, we asked about the bill. she came pretty fast, neatly printed and was paid by us via e-card on the table. we gave 15 euro drinking money, my wife with her incredible pathfinding ability had discovered a passage to the parking lot without crossing the guest room. So we were back in the house after five minutes.

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