Strandkind - Neustadt in Holstein

A friend had descended in the beach child and asked us to go to the table....a very tasty dinner, which was good enough from the crowd, slightly up from the price but in any case of quality adequate, and from the palate was very tasty...... it was a nice evening in a very pleasant atmosphere, inexorably, quiet and cozy. The menu has usual (e.g. a calfscarf), made very tasty and unusual, to which you can dare, because it lets you smile with a delicious tongue. The regional origin of the raw materials for this beautiful cuisine convinces! Thank you.

Really exciting, varied and above all creative cuisine at the beach child's restaurant. Quality of products extremely high and the best is to match the orientation of the hotel, the products mostly come from the immediate region. The local menu was the hammer. Clear recommendation.

The kitchen of the restaurant belonging to the hotel is also available to other day guests, but has closed on Wednesdays and offers only evening kitchens. The dishes are preferably made from domestic products. Priced in slightly higher Bericih but still appropriate,

We arrived at Hotel Strandkind and had a three-course menu in the evening. Champignons soup, pork medallions, as well as Schokoküchlein were consistently delicious and beautifully dressed. The service was very polite and attentive but in no way intrusive. The atmosphere was very cozy and you had enough privacy due to the sufficient distances of the tables. In other restaurants we have experienced this more and more narrowly. Let's recommend.

A visit to the chefs in the restaurant of the Hotel “Deichkind” would currently be completely unnecessary, as the significant deficits of kitchen and service are easy to see. Overall, in particular, the quality of the served food does not meet the high standards set in the menu itself. Under this aspect, at least the main courts are overpriced. The restaurant is located on the ground floor of the hotel. The establishment raises associations to the middle price segment of a Swedish furniture house, but does not seem inappropriate in maritime environments. The viewing of the menu makes prima facie suspect that the kitchen has deliberately focused on a few dishes using regional and fresh products. The quality expectancy of the guest to be derived from this is also reinforced by the relatively high prices. In addition, the Angrbot also has a professional effect on the aspect that only a limited number of appetizers, mains and desserts are offered in the card and that there are also seasonal dishes such as Skrei. However, the multiple reference has an effect on the preferences of the employees or employees designated only by first names. chefs, such as Anja's delicious herbal butter, Tim's recommendation or Olaf's favorite dessert, gastro pubertär. Before eating, quite successful ciabatta was served, but the herbal cucumber was almost without a spice. The appetizers, classic carpaccio and red bete carpaccio, were generally acceptable, but without a special note, which should be expressed not least by the specific use of spices and herbs. As a result, the kitchen was not possible to serve eight main dishes simultaneously. The service justified the approx. 15 minutes delayed discovery of fish dishes with the indication that “there was an accident with the redfish in the kitchen”. The fish that had actually been tabled up would hardly have been enough for the existence of a husk test. The fish had not only been dry and apparently prepared with too much heat, but also had been tailored in an unsightly manner. The estimated weight of approx. 120 grams seem hardly proportionate with a view to the price of 16;90€. The Saltimbocca had to be seen as a failure by the chicken breast (18,90€). The also relatively small chicken breast of this circumstance does not indicate the origin of an ecological operation was completely dried and slightly burned. In order to prove the Saltimbocca property, the cook has then inserted into the folded breast a **** ham as well as a non-identifiable part-sheet cradle. The supplements, potato corners and oven vegetables, were hardly tasteful and brought the impression of a convenience origin. Without complaint, however, the ordered rag steaks, which were cooked on the point of medium and also tastefully convinced. Nevertheless, the price of €25.90 seemed somewhat overcrowded. The order of a merlot from Veneto, listed in the map, was also made to a limit value with the predicate I.G.T., since a very different merlot of unrecognizable origin was actually served, for which the name Landwein would still be an euphemism. Fairness must be said, however, that some of the criticized food has not been charged. The service was friendly, but has too little comptenz in the advice of the guests with drinks and dishes. In the overall view, therefore, both kitchen and service are recommended for a professional training.