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Menu for this occasion 149, p.P. incl. corresponding drinks on occasion S H Gourmet Festival. The Hotel Restaurant Seeblick Norddorf Amrum has been hosting an annual Schleswig Holstein Gourmet Festival for a long time. Star guest chef and designer of menu 2015 – 29th Mr. Thomas Merkle from the restaurant of the same name in Endingen was the Kaiserstuhl. Thus, the performance of the kitchen brigade under Seeblick Chef Gunnar Hesse is evaluated here when preparing this strange menu creation. Today the 2nd time – on the day before it was already a run. Good 100 people were also on 2. Loaded day and were closely and attentively supervised by an extensive service crew. Designed, polite and motivated – thus service with a fixed sequence at least 4.5*. Tables, decoration, furnishings, cleanliness and equipment are also suitable for the occasion 4.5*. We found an almost familial atmosphere in spite of the unconscious abundance; many guests and local prominence come to this event every year. So creative star cuisine at an unbeatable price? We were excited and curious about the puristic descriptions on the menu... I would just like to mention the drinks: champagne Lanson Black Label brut – rather mainstream but noble 2013 Mosel Riesling cabinet fine-hearted Josephshöfer; Reichsgraf von Kesselstatt – cold a cumbersome companion to appetizer AND dessert... 2012 Rheinhessen “mixed set” by Kühlunging Gillot – a bit more crisp but harmonious 2012 Piemont Il Nebbio Langhe Rosso by Pio Cesare; difficult and voluminous italian. Finally aromatic by Ziegler: Gravensteiner apple brandy and wild cherry No.1 liqueur. Furthermore in the program or offer Amrumer sea salt from local fishermen and baked goods from a local bakery. Even at the reception with finger food, where tasty whistles and champagne were served to the upcoming guests. Menu: (5* Entenleber Räucheraal Apple Pumpernickel Sansho Pepper Dreamy Terrins tenderly tasted with great smoke aroma of the aal perfectly matching the liver and the replaying crisp acidity of the apple with light pepper chord. WOW! Here we are right! Kalbszunge and –heart Douglasie Zwetschge Chili Renaissance der Innereien – here with tannenrauchcrisp to perfectly pink meat also with the acid sharpness and a deep greenness with perfection – remarkable! Dorade Muschelcurry Sourcer boredom was yesterday! A fried fish can only wish that. Fine-sharp curry in musselsud on freshly crossed fish fillet with light salt of the spring grass. Lammhaxe und –kotelett Red Bete KreuzkÃ1⁄4mmel For me the very welcome highlight of the evening: The haxe almost like pulled beef tender, mild and juicy softly dressed and mingled in a taste explosion of spices, cumin and ???, which makes so greedy and ungrateless how to combine these flavors in a composition and this new harmony. Monte Ziego Feige Chia seeds Mildred goat cheese with fig and foreign flavors perfectly presented. Minimalist with maximum taste nuances. Chocolate cuts Passion fruit carrot Curcuma Sindy sweeter is never possible. Deep brown cuts with tasteful chocolate explosion and exotic carrot pudding. Pass! Springer's Rumball Finest confect is light like a feather with a stunning aroma – even though it doesn't go in anymore! – No: It's MUSS! He is courageous, the Lord Merkle – but everything we could eat made us richer for many experiences and delights of the initially incredible compositions. Finally and honest 5* for food. High-quality ingredients and star-perfection in every respect – including precision in the kitchen, presentation and service. We will not take this opportunity anymore! We're coming back! Even though the “lake view” was rather a venue here – which they can cook, they have shown impressively. Certainly!

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Menu for this occasion 149, p.P. incl. corresponding drinks on occasion S H Gourmet Festival. The Hotel Restaurant Seeblick Norddorf Amrum has been hosting an annual Schleswig Holstein Gourmet Festival for a long time. Star guest chef and designer of menu 2015 – 29th Mr. Thomas Merkle from the restaurant of the same name in Endingen was the Kaiserstuhl. Thus, the performance of the kitchen brigade under Seeblick Chef Gunnar Hesse is evaluated here when preparing this strange menu creation. Today the 2nd time – on the day before it was already a run. Good 100 people were also on 2. Loaded day and were closely and attentively supervised by an extensive service crew. Designed, polite and motivated – thus service with a fixed sequence at least 4.5*. Tables, decoration, furnishings, cleanliness and equipment are also suitable for the occasion 4.5*. We found an almost familial atmosphere in spite of the unconscious abundance; many guests and local prominence come to this event every year. So creative star cuisine at an unbeatable price? We were excited and curious about the puristic descriptions on the menu... I would just like to mention the drinks: champagne Lanson Black Label brut – rather mainstream but noble 2013 Mosel Riesling cabinet fine-hearted Josephshöfer; Reichsgraf von Kesselstatt – cold a cumbersome companion to appetizer AND dessert... 2012 Rheinhessen “mixed set” by Kühlunging Gillot – a bit more crisp but harmonious 2012 Piemont Il Nebbio Langhe Rosso by Pio Cesare; difficult and voluminous italian. Finally aromatic by Ziegler: Gravensteiner apple brandy and wild cherry No.1 liqueur. Furthermore in the program or offer Amrumer sea salt from local fishermen and baked goods from a local bakery. Even at the reception with finger food, where tasty whistles and champagne were served to the upcoming guests. Menu: (5* Entenleber Räucheraal Apple Pumpernickel Sansho Pepper Dreamy Terrins tenderly tasted with great smoke aroma of the aal perfectly matching the liver and the replaying crisp acidity of the apple with light pepper chord. WOW! Here we are right! Kalbszunge and –heart Douglasie Zwetschge Chili Renaissance der Innereien – here with tannenrauchcrisp to perfectly pink meat also with the acid sharpness and a deep greenness with perfection – remarkable! Dorade Muschelcurry Sourcer boredom was yesterday! A fried fish can only wish that. Fine-sharp curry in musselsud on freshly crossed fish fillet with light salt of the spring grass. Lammhaxe und –kotelett Red Bete KreuzkÃ1⁄4mmel For me the very welcome highlight of the evening: The haxe almost like pulled beef tender, mild and juicy softly dressed and mingled in a taste explosion of spices, cumin and ???, which makes so greedy and ungrateless how to combine these flavors in a composition and this new harmony. Monte Ziego Feige Chia seeds Mildred goat cheese with fig and foreign flavors perfectly presented. Minimalist with maximum taste nuances. Chocolate cuts Passion fruit carrot Curcuma Sindy sweeter is never possible. Deep brown cuts with tasteful chocolate explosion and exotic carrot pudding. Pass! Springer's Rumball Finest confect is light like a feather with a stunning aroma – even though it doesn't go in anymore! – No: It's MUSS! He is courageous, the Lord Merkle – but everything we could eat made us richer for many experiences and delights of the initially incredible compositions. Finally and honest 5* for food. High-quality ingredients and star-perfection in every respect – including precision in the kitchen, presentation and service. We will not take this opportunity anymore! We're coming back! Even though the “lake view” was rather a venue here – which they can cook, they have shown impressively. Certainly!

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Menu for this occasion 149, p.P. incl. corresponding drinks on occasion S H Gourmet Festival. The Hotel Restaurant Seeblick Norddorf Amrum has long been home to an annual Schleswig Holstein Gourmet Festival. Star guest chef and designer of the 2015 menu – the 29th Pass was Mr. Thomas Merkle from the homonymous restaurant in Endingen Kaiserstuhl. This is how the performance of the kitchen brigade under Seeblick Chef Gunnar Hesse is evaluated in preparing this strange menu creation. Today the 2nd time – the day before the flight. On the 2nd day, good 100 people were charged and monitored attentively and attentively by an extensive service crew. Developed, polite and motivated – with a fixed sequence at least 4.5*. Tables, decoration, furniture, cleanliness and equipment are also suitable for the occasion 4.5*. Despite the unfortunate abundance, we found an almost family atmosphere; many guests and local prominence come to this event every year. So creative star cuisine at an unbeatable price? We were thrilled and curious about the puristic descriptions in the menu... I just want to mention the drinks: champagne Lanson Black Label brut – rather mainstream, but noble 2013 Mosel Riesling cabinet fine-hearted Josephshöfer; Reichsgraf von Kesselstatt – cold a laborious companion for appetizers and desserts... 2012 Rheinhessen „mixed set“ by Kühlung Gillot – a bit crisp but harmonious 2012 Piemont Il Nebbio Langhe Rosso by Pio C. Finally aromatic by Ziegler: Gravensteiner Apfelbrand and Wildkirsche Nr.1 Likör. Continue in the program or Amrum sea salt from local fishermen and baked goods from a local bakery. So also at the reception with finger food, where delicious whistles and champagne were served to the upcoming guests. Menu: (5* Entenleber Räucheraal Apple Pumpernickel Sansho Pepper Dreamy Terrins tasted delicately with a large smoke aroma of the Aale, which perfectly matched the liver and the recurring crispy acid of the apple with light pepper cord. WOW! Here we are right! Kalbszunge und –Herz Douglasie Zwetschge Chili Renaissance der Innereien – here with tannenrauchcrisp to perfectly pink meat also with acidity and a deep greenness with perfection – remarkable! Dorade Muschelcurry Sourcer boredom was yesterday! A fried fish can only wish. Curry in Muschelsud on freshly crossed fish fillet with light salt of spring grass. Lammhaxe und –kotelett Red Bete KreuzkÃ1⁄4mmel For me the very welcome highlight of the evening: The haxe almost like pulled beef tender, mild and juicy softly dressed and in a taste explosion of spices, cumin and ??, what makes so greedy and unrestrained as these aromas combine in a composition and this new harmony. Monte Ziego Feige Chia seeds Mildred goat cheese perfectly offered with figs and foreign flavors. Minimalist with maximum taste nuances. Chocolate cuts Passion fruit carrot Curcuma Sindy sweeter is never possible. Deep brown cuts with tasteful chocolate explosion and exotic carrot pudding. Pass! Springers Rumball Finest-Konfekt is light as a feather with a stunning aroma – although it doesn’t happen anymore! – No, it’s MUSS! He is brave, the Lord Merkle – but all we could eat made us richer for many experiences and joys of the initially incredible compositions. Finally and honest 5* for food. Highest quality ingredients and stars perfection in every way – including precision in the kitchen, presentation and service. We will no longer use this opportunity! We're coming back! Even though the “lake view” was rather a place where they can cook, they have shown impressively. Sure!

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Menu for this occasion 149, p.P. incl. corresponding drinks on occasion S H Gourmet Festival. The Hotel Restaurant Seeblick Norddorf Amrum has long been home to an annual Schleswig Holstein Gourmet Festival. Star guest chef and designer of the 2015 menu – the 29th Pass was Mr. Thomas Merkle from the homonymous restaurant in Endingen Kaiserstuhl. This is how the performance of the kitchen brigade under Seeblick Chef Gunnar Hesse is evaluated in preparing this strange menu creation. Today the 2nd time – the day before the flight. On the 2nd day, good 100 people were charged and monitored attentively and attentively by an extensive service crew. Developed, polite and motivated – with a fixed sequence at least 4.5*. Tables, decoration, furniture, cleanliness and equipment are also suitable for the occasion 4.5*. Despite the unfortunate abundance, we found an almost family atmosphere; many guests and local prominence come to this event every year. So creative star cuisine at an unbeatable price? We were thrilled and curious about the puristic descriptions in the menu... I just want to mention the drinks: champagne Lanson Black Label brut – rather mainstream, but noble 2013 Mosel Riesling cabinet fine-hearted Josephshöfer; Reichsgraf von Kesselstatt – cold a laborious companion for appetizers and desserts... 2012 Rheinhessen „mixed set“ by Kühlung Gillot – a bit crisp but harmonious 2012 Piemont Il Nebbio Langhe Rosso by Pio C. Finally aromatic by Ziegler: Gravensteiner Apfelbrand and Wildkirsche Nr.1 Likör. Continue in the program or Amrum sea salt from local fishermen and baked goods from a local bakery. So also at the reception with finger food, where delicious whistles and champagne were served to the upcoming guests. Menu: (5* Entenleber Räucheraal Apple Pumpernickel Sansho Pepper Dreamy Terrins tasted delicately with a large smoke aroma of the Aale, which perfectly matched the liver and the recurring crispy acid of the apple with light pepper cord. WOW! Here we are right! Kalbszunge und –Herz Douglasie Zwetschge Chili Renaissance der Innereien – here with tannenrauchcrisp to perfectly pink meat also with acidity and a deep greenness with perfection – remarkable! Dorade Muschelcurry Sourcer boredom was yesterday! A fried fish can only wish. Curry in Muschelsud on freshly crossed fish fillet with light salt of spring grass. Lammhaxe und –kotelett Red Bete KreuzkÃ1⁄4mmel For me the very welcome highlight of the evening: The haxe almost like pulled beef tender, mild and juicy softly dressed and in a taste explosion of spices, cumin and ??, what makes so greedy and unrestrained as these aromas combine in a composition and this new harmony. Monte Ziego Feige Chia seeds Mildred goat cheese perfectly offered with figs and foreign flavors. Minimalist with maximum taste nuances. Chocolate cuts Passion fruit carrot Curcuma Sindy sweeter is never possible. Deep brown cuts with tasteful chocolate explosion and exotic carrot pudding. Pass! Springers Rumball Finest-Konfekt is light as a feather with a stunning aroma – although it doesn’t happen anymore! – No, it’s MUSS! He is brave, the Lord Merkle – but all we could eat made us richer for many experiences and joys of the initially incredible compositions. Finally and honest 5* for food. Highest quality ingredients and stars perfection in every way – including precision in the kitchen, presentation and service. We will no longer use this opportunity! We're coming back! Even though the “lake view” was rather a place where they can cook, they have shown impressively. Sure!

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