Franz Ganser - Das kleine Restaurant

Conclusion: not again. If there were not so many good hosts on the island, it would be different. However, the difference between food became apparent because it holds body and soul together and pleasantly caressed enjoyment. When we came home in the last 14 days after dinner, my wife asked for an Aquavit. Today she made herself a sausage bun. Arrival 18:00, departure 19:45. The small restaurant is located in the best restaurant location, close to the centre with sufficient parking space. On the outside, a tent building with heating radiators is cultivated to increase the space capacity as a conservatory. The young waiter who received us was the kindest. I counted: he smiled four times in contact with us in the 1 3/4 hours. This was a unique feature. There was no more smile. The other behavior was absolutely correct. Our reserved table was shown to us. We were led and asked for drinks. Champagne and water. While the normal service personnel came up with floor-length black aprons, with our champagne a man came in civilians who were smiling free. The overall impression of this (probably Sommeliers) was crimped. The tables were elaborately covered with a basic ceiling in chamoix and 45 degrees turned large golden yellow table runners. A high candle burned, a small rose cutlery, maritim-padded, stood on the table, as well as porcelain salt and pepper shaker. The ordinary cards were handed over to us, the thick beverage card stayed with us on the table. A bottle of Magnus at 6.50 and two glasses of Pommery Silver brut came quickly and well tempered. After sufficient time, we were asked by a young lady with a stoned miene whether we had chosen. My wife had chosen field salad with croutons (9,50 and maibbean medallions with babaspitzle (copper noodles). Very positive: truffled sauce could be exchanged for untrusted. Plize could be omitted (38. . I took scallops with Beluga lenses in Curryrahm (three to 16.50 and calfsrückensteak with Spätzle 29. . As an amuse gueule, three slices of dark, three slices of white bread came in sparse quality, with a slice of fishtrin, uninhabited rough in the mouth through tiny pieces of paprika. My wife didn't touch the low-taste mass. The field salad was unfortunately of the bad variety (big, thick bitter leaves in supermarket quality, contaminated by Frisee, Radicchio and Chicoree with very crispy absolutely uniform and tanned croutons. I had to destroy the remains that my wife had left. The potato vinaigrette was rather bad. My three mussels were perfectly fried, lentils and curry cream were delicious. The champagne, which we gave up because of its extreme price (13.50 per 0.1 l each, was enough until the end of our appetizer. To the main dish we openly order a Crianza from the Rioja area (0.2 l to 9. . Several times we were asked if it tastes, all 100 correct, just without a smile. Our main court came after a good time. Both were garnished with low taste almost raw broccoli. The quality of meat was beyond any doubt. The Maibockmedaillons medium to rare, my calf medium to well done. Both butter. The self-made scrub noodles were extremely low-sodium, my late zle (made, pressed quite well. My pawlings were sand-free and tasty, my mouth nothing. The sauces were well reduced, but they only tasted medium. Schupfnudeln and Spätzle were almost dimensioned. We were still after a dessert: a sorbet for my wife (Himbeer because blackberry was out at 7.50 , for me pumpkin seed parfait with mango pieces (10.50). The sorbet was presented like a ball of ice, my parfait was good. My wife left half the tasteless half-frozen. The restaurant was populated by many regular guests. With our 56 or 60 years, we pressed the average age. The overall atmosphere seemed rather stiff and dry. Everything was very clean. Overall, the price performance ratio is not true for me. The bill was as high as the other restaurants in the last few days. The equivalent was not the same.

Conclusion: not again. If there were not so many good hosts on the island, it would be different. However, the difference between food became apparent because it holds body and soul together and pleasantly caressed enjoyment. When we came home in the last 14 days after dinner, my wife asked for an Aquavit. Today she made herself a sausage bun. Arrival 18:00, departure 19:45. The small restaurant is located in the best restaurant location, close to the centre with sufficient parking space. On the outside, a tent building with heating radiators is cultivated to increase the space capacity as a conservatory. The young waiter who received us was the kindest. I counted: he smiled four times in contact with us in the 1 3/4 hours. This was a unique feature. There was no more smile. The other behavior was absolutely correct. Our reserved table was shown to us. We were led and asked for drinks. Champagne and water. While the normal service personnel came up with floor-length black aprons, with our champagne a man came in civilians who were smiling free. The overall impression of this (probably Sommeliers) was crimped. The tables were elaborately covered with a basic ceiling in chamoix and 45 degrees turned large golden yellow table runners. A high candle burned, a small rose cutlery, maritim-padded, stood on the table, as well as porcelain salt and pepper shaker. The ordinary cards were handed over to us, the thick beverage card stayed with us on the table. A bottle of Magnus at 6.50 and two glasses of Pommery Silver brut came quickly and well tempered. After sufficient time, we were asked by a young lady with a stoned miene whether we had chosen. My wife had chosen field salad with croutons (9,50 and maibbean medallions with babaspitzle (copper noodles). Very positive: truffled sauce could be exchanged for untrusted. Plize could be omitted (38. . I took scallops with Beluga lenses in Curryrahm (three to 16.50 and calfsrückensteak with Spätzle 29. . As an amuse gueule, three slices of dark, three slices of white bread came in sparse quality, with a slice of fishtrin, uninhabited rough in the mouth through tiny pieces of paprika. My wife didn't touch the low-taste mass. The field salad was unfortunately of the bad variety (big, thick bitter leaves in supermarket quality, contaminated by Frisee, Radicchio and Chicoree with very crispy absolutely uniform and tanned croutons. I had to destroy the remains that my wife had left. The potato vinaigrette was rather bad. My three mussels were perfectly fried, lentils and curry cream were delicious. The champagne, which we gave up because of its extreme price (13.50 per 0.1 l each, was enough until the end of our appetizer. To the main dish we openly order a Crianza from the Rioja area (0.2 l to 9. . Several times we were asked if it tastes, all 100 correct, just without a smile. Our main court came after a good time. Both were garnished with low taste almost raw broccoli. The quality of meat was beyond any doubt. The Maibockmedaillons medium to rare, my calf medium to well done. Both butter. The self-made scrub noodles were extremely low-sodium, my late zle (made, pressed quite well. My pawlings were sand-free and tasty, my mouth nothing. The sauces were well reduced, but they only tasted medium. Schupfnudeln and Spätzle were almost dimensioned. We were still after a dessert: a sorbet for my wife (Himbeer because blackberry was out at 7.50 , for me pumpkin seed parfait with mango pieces (10.50). The sorbet was presented like a ball of ice, my parfait was good. My wife left half the tasteless half-frozen. The restaurant was populated by many regular guests. With our 56 or 60 years, we pressed the average age. The overall atmosphere seemed rather stiff and dry. Everything was very clean. Overall, the price performance ratio is not true for me. The bill was as high as the other restaurants in the last few days. The equivalent was not the same.

Simply amazing! I enjoyed a superb dinner with my dad and we enjoyed it from the second we walked through the door. Very welcoming service staff and...

Centrally located restaurant with very beautiful ambiente, accommodating sevices, and beautiful small menu. we have enjoyed a completely successful evening with excellent dining, fresh and class. so we imagine good eating on the island. the price-performance ratio is just finished here.We are definitely coming back. next year to the wedding day on 27.07.

Centrally located safe super, for all who live in westerland and are not so mobile. very good ingredients, perfectly boiled, unfortunately some old-fashioned creatively served, the dishes as well. but perfect for the one who likes it so.