Alter Gasthof - List auf Sylt

We had agreed to eat with Madame and Monsieur Speisser, the former operator of Hardy on Sylt. The two are now in a deserved retirement. We arrived at 19:00 and got a table with sofa in the main room. As the gastronomy knows, the reception was connected with a Hello. The table was covered as expected, all very clean and shiny. The stable cards were handed over to us, in addition the wine card. Apart from Madame who wanted to take the car, we opened with a glass of champagne Lanson for 12.50 each. Another bottle of Magnus (7.50 came well cooled. House-baked bread (why? was put on the table with a herbal cucumber cream as a greeting from the kitchen. Because of previous experience, I didn't want to try. To bread I only took as a companion to my appetizer, the lobster soup, which was unusually hot steamed (10.50). She was beautiful and had enough lobster. My wife and I drank a glass of indeterminate moselrieslings for starters (0.2/6.50). House of smoked salmon with garbage was the choice of my wife (14,50). Among the main dishes, my wife and I took a bottle of Brolio Chianti classico 2012 to 42,50, which was placed in a wine basket, a little from our table. Attempts, first indentation and first lights, the others had to remember. With such negligence, I would rather have the bottle on the table. Above all, to see if even after the end of Hardy on Sylt someone else on the island gets a decent potato gratin, my wife took the lamb from the neck with which she was very unhappy. Such dishes require a multi-hour meal so that they become tender like Pulled Porc. But in the end, my wife's record was full of tendon inclusions that were now in the throat. The Gratin was good, the enclosed squeak beans too plentiful and too thick. I had more luck with my carvings from the fishing pig. Pan roasts and almost glowing, crispy picked and juicy with the best roast potatoes on the island. The large amount of service staff was noticeable, fit and learned as well as unskilled and unqualified without significantly increasing efficiency. Chief and Chief held back. However, the simultaneous portioning of the shells worked by way of example. Our accounts were 153 euros for my wife and me. I have the impression that here to keep moderate prices for the dishes, the prices for the drinks are artificially increased. Food quality was also at a higher level two years ago. The acceptance by the boss was again very warm. Photos were hardly possible After the kitchen trip 3 (if it results, again

We had agreed to eat with Madame and Monsieur Speisser, the former operator of Hardy on Sylt. The two are now in a deserved retirement. We arrived at 19:00 and got a table with sofa in the main room. As the gastronomy knows, the reception was connected with a Hello. The table was covered as expected, all very clean and shiny. The stable cards were handed over to us, in addition the wine card. Apart from Madame who wanted to take the car, we opened with a glass of champagne Lanson for 12.50 each. Another bottle of Magnus (7.50 came well cooled. House-baked bread (why? was put on the table with a herbal cucumber cream as a greeting from the kitchen. Because of previous experience, I didn't want to try. To bread I only took as a companion to my appetizer, the lobster soup, which was unusually hot steamed (10.50). She was beautiful and had enough lobster. My wife and I drank a glass of indeterminate moselrieslings for starters (0.2/6.50). House of smoked salmon with garbage was the choice of my wife (14,50). Among the main dishes, my wife and I took a bottle of Brolio Chianti classico 2012 to 42,50, which was placed in a wine basket, a little from our table. Attempts, first indentation and first lights, the others had to remember. With such negligence, I would rather have the bottle on the table. Above all, to see if even after the end of Hardy on Sylt someone else on the island gets a decent potato gratin, my wife took the lamb from the neck with which she was very unhappy. Such dishes require a multi-hour meal so that they become tender like Pulled Porc. But in the end, my wife's record was full of tendon inclusions that were now in the throat. The Gratin was good, the enclosed squeak beans too plentiful and too thick. I had more luck with my carvings from the fishing pig. Pan roasts and almost glowing, crispy picked and juicy with the best roast potatoes on the island. The large amount of service staff was noticeable, fit and learned as well as unskilled and unqualified without significantly increasing efficiency. Chief and Chief held back. However, the simultaneous portioning of the shells worked by way of example. Our accounts were 153 euros for my wife and me. I have the impression that here to keep moderate prices for the dishes, the prices for the drinks are artificially increased. Food quality was also at a higher level two years ago. The acceptance by the boss was again very warm. Photos were hardly possible After the kitchen trip 3 (if it results, again

This was a wonderful birthday dinner with a delightful surprise from the super nice team of the house! Thank you again and again!!!!

We were more than enthusiastic.A great evening with a fantastic meal and very nice service. Always happy.

I always like to be there!! Top service, Top kitchen! You always feel welcome!!