Grand Heiligendamm - Bad Doberan

We were here for the first time and probably for the last time. the Friedrich-Franz (the main restaurant probably does not have too wrong a michaelstern. but how then the second restaurant can fall off with exceptionally juicy excursions is a puzzle to me. Here frozen food is scraped at peak prices and this does not invite to return. the service must also learn a lot. only the prices are ambitious and beautiful is the view of the East Sea. the menu is very small. it consists of salads, burger and sandwiches with artistic names and high praises and only 2-3 regular haup dishes (with equally high praises). the prices were not the problem when the expected quality was chosen in a house belonging to the first republic. service is friendly but not well trained. they can't remember who ordered something. the white wine glasses are tilted as completely as possible that they do not have to return to taste as soon as possible. when the end comes the bill, then the coffee. we had one (my companion had not yet much starvedtar. that was tasty and very clever from the fresh and also visually made. the ingredients on the dish for themselves around the tartaric acid were dressed tastefully. Unfortunately, the main courts were a few classes worse. a white carving (for eur 31 from the calf already had the calf stage behind it and was fried in the pan, but had to wait for the pirat that had to be soaked and therefore was quite brown. the soultang (eur 54! was frozen and had no doubt about getting drunk in time to fit with a passable (which was unfortunately not that, see the prepared white carving. the suspicious red coloration on the bone showed the origin of this completely overpriced vision, from which I hoped it was fresh in view of the sea and near the stars (satisfied French also. that was obviously naiw of me. we drank a bottle of pinot Blanc/Grauburgunder cuvee from martin black from dresden, which was as expected top class, but for which the healing was not able to do something in the opposite to martin black. chef ronny shewert greeted us at letting the terrace friendly, whether he knows what is served in his second restaurant? really pity and incomprehensible is that the cook that prepared was quite sure from the optics in the location to do something good because that looked good. the ingredients were, however, committee and the chaos at home then their rest. the environment the terrace is located just about 100 m from the eastern sea and close to a sea bridge very nice. cleanliness the toilets were clean and well maintained. the weeglasses less (suckle pen and the seat cushions must be from time to time also because of the leaves of möwen, which is unavoidable at the sea, but what you do not here, so that the gasse can exchange them.

We were more often in the curehouse for dinner. they have to keep: unfortunately they don't get it. the foods do not correspond to what they cannot expect in any way. the lamb was completely dry. the children were for proud €14 really bad meat quality. the kartoffels to this was seen, which warmed up from the far, as well as the tk raised. prices are too expensive for what is delivered, unfortunately. the hotel with everything around it and it is great. but to dinner, they better escape to cooldownborn or to the local sushi bar.

Not beautiful!