Gourmetrestaurant Ostseelounge Im Strandhotel Fischland

Last year we visited the Baltic Sea Lounge for the first time. In the corona-related reservation wahn for our vacation in 2020, I actually lost an overview at the Baltic Sea Lounge. The greater was the very surprising and naturally positive experience of our first visit in 2020. The destination planning of our holiday 2021 took over my lover. And came out with a nice apartment in Dierhagen. I checked the footpath to the Baltic Sea Lounge via Google Maps! 11 minutes – perfect booking. We were not allowed to arrive in May. Coronalockdown owed. For us bearable, we booked around September. The walking “travel” was very beautiful. A forest path parallel to the beach, it remained dry and after a few minutes we were there. Once arrived at the 4th floor of the hotel I exchanged unobtrusively comfortable pedals in neat footwear. And we were warmly welcomed and accompanied to our table. Unfortunately no aperitif on the beautiful sea view terrace during the second visit. A short visit to the terrace was nevertheless welcome. Terrace Then we took place at our covered table. From the place we could still see very nicely over the floor-to-ceiling windows to the outside. . The ambience had hardly changed since our visit to May 2020 – a change was not necessary either. It's nice here! The very special joy of this evening: The female service team welcomed the guests unchanged for our first visit in 2020. That's how we immediately knew to be perfectly caressed this evening. Vanessa Riedemann, the perfectly advised restaurant manager and Sommelière, confirmed well: “Yes, we stayed together”. No self-evident since Corona, but more than pleasing. No champagne at the second visit. The dry winemaker Bassermann Jordan – 0.1 l € 9.00. For us the better choice than champagne. We ordered the complete menu for € 124,00 each – this evening we didn't want to leave anything. Our Apéro was ready for us at the table. Served on ice in the shell of the mussel: bar mussel – sour cream – blood orange – caviar – lakritzalge. Welcome Our taste was perfectly met. I wanted to try the bar mussels for a long time, was therefore welcome new, with a bite-resistant but delicate structure. A very successful start. Instead of wine tasting, we looked into the wine list and ordered a bottle of Grauburgunder Kalkmergel from the winery Friedrich Becker Pfalz, 0.75 l € 49,00 after a short consultation with Mrs Riedemann. A very good recommendation for us Grauburgunderfreunde. And this Grauburgunder was a new experience. A crowy rosé coloring because it was long on the mash. Tastefully different than usual, quite exciting and fresh. Two bottles of rare mineral water, € 6.80 0.75 l did not miss this evening. The kitchen greeted with autumn and varied delights! The kitchen greets We followed the recommendation to begin with the Reh Bouillon Aalfett. Warm, aromatic and chubby (Thank you again to colleague table notes for this formulation I like to copper) in the mouth. As a further autumn trip, cold foods followed the heart warmed. Macaron inlaid river bass – turkumamayo ginger cucumber. For Macarons we can only inspire ourselves to some extent. But here is a very harmonious pale man. Kataifi – sphere of bloodworm and cocoa Macaron inlaid river bass – turmeric mayo ginger cucumber Kataifi – sphere of bloodworm and cocoa A creamy mushroom. The stalk from Arabic cuisine originated angel hair reminded me of a mini puppy nest. A very crispy contrast to the airy sphere. Fortunately, the blood was very discreet and surprisingly the cocoa note was added. Russian Egg – Trouble Caviar – Eigelbcréme A wonderful, delicate seduction. Russian Egg – Trouble Caviar – Eigelbcréme Tartelette – Mimolette gedörrtes duck Tartelette – Mimolette gedörrtes duck heart Stronger in taste, of course, the tartelette with shaved mimolette cheese. Among them hidden the gedored duck heart. A strong aromatic supplement to the cheese. The wonderful bread of the bakery Kröger did not miss even during our second visit. Fresh bread Add salt butter, a basil cream with addiction factor and salt flavoured with fennel. Danish yellowtail brand – Ponzu – Hokkaido – Coconut milk Danish yellowtail brand – Ponzu – Hokkaido – Coconut milk The buttery mackerel was presented only slightly. Next to the fish fillet, the halved micro cucumber immediately fell into the eye. Only about 4 cm long, but the full cucumber aroma. Here again the harmonious Hokkaidokürbis, flavored with Ponzu. Squirrel mussels – fruity red bee – apple – Dashi Beurre Blanc squirrel mussels – fruity red beetroot – apple – Dashi Beurre Blanc I have never been able to enjoy such a fine squid. The mussels were advertised as organic mussels. My husband doesn't like mussels (of course without appreciation) and fortunately “Bio” did not make any difference and I could still enjoy some fine mussels. The prayers are regional and seasonal. Shoulder from the juvenile skeleton – Aal – oriental chickpea cream – Unagi Jus shoulder from the juvenile skeleton – Aal – oriental chickpea cream – Unagi Jus How hoped: A perfectly juicy and delicate piece of the piglet provided with a neatly pink crust! The leading actor was in excellent accompaniment. The fine beech mushrooms were very popular in combination with the strong jus and the creamy chickpeas. The meat was presented very nicely. Incredibly tender and with a chess crust. Ms. Riedemann was once again asked for the cattle. It was a German red wine from the Kraichgau. The good decision was made on “Dicker Franz blaufränkisch” from the winery Burg Ravensburg to € 13.50 0.2 l. Wagyu Short Rib from the charcoal grill – Jus flavored with whisky chips – Cremige Polandta Wagyu Short Rib from the charcoal grill – Jus flavored with whisky chips – Cremige Polandta The first course that restricted our taste met. And especially at Wagyurind our expectations were high. 2 meattranches were medium medium rare served. On both plates a piece quite “nuclear”, the second as expected tender. It is, of course, a matter of taste. We found the distinct aroma of charcoal inappropriate. Hard coal goes if there are no alternatives. And in Idar Oberstein is roasted on beech fire, which is finer and we are spoiled accordingly (with this also the culinary delights in and around Idar Oberstein are finished). The jus, the creamy polenta with fine pifferlings, a piece of fresh grilled corn was almost better for us than the meat. Smiling at a high level – this gang has also tasted. All cheese? Époisses – Onion tart Tatin – Zwetschgenketchup. Époisses – Onion tart Tatin – Zwetschgenketchup This gang demanded another wine recommendation. And after this we went to the German wines with a strong red wine Savigny Lès Beaune from the domain Louis Jadot Savigny Lès Beaune. The wine really is a suitable companion to the offered palate cinema of the French mature cow's milk cheese. He ran all by himself against the onion tart for union. Strongly pleasant the cheese taste. In combination with the onion tart and the reduced Zwetschgenketchup for me one of the strongest courses of the evening. Very refreshing and exactly according to my taste the sweet conclusion of our Schlemmerreise. Ice cream from green shiso leaves – villaged pineapple – citrus granite – scented rice. Ice cream from green shiso leaves – villaged pineapple – citrus granite – scented rice. The worthy fine conclusion. Perfect for me, because not too sweet. And exciting new taste experience. Instead of digestif, we were able to enjoy two espresso at € 4.20... proud price! But for espresso there were these wonderful cool edible stones “Bonze – Silver – Gold with fine cream filling! edible stones The ladies warmly approved us after our wonderful evening. Goodbye. And if it suits: Glad again! The strong rain during our visit to the restaurant had fortunately faded. Our nightly walk back to our apartment gave us the live experience of the breathing deer in Brunft for the first time. The way. Just heard – not seen.

Last year we visited the Baltic Sea Lounge for the first time. In the corona-related reservation wahn for our vacation in 2020, I actually lost an overview at the Baltic Sea Lounge. The greater was the very surprising and naturally positive experience of our first visit in 2020. The destination planning of our holiday 2021 took over my lover. And came out with a nice apartment in Dierhagen. I checked the footpath to the Baltic Sea Lounge via Google Maps! 11 minutes – perfect booking. We were not allowed to arrive in May. Coronalockdown owed. For us bearable, we booked around September. The walking “travel” was very beautiful. A forest path parallel to the beach, it remained dry and after a few minutes we were there. Once arrived at the 4th floor of the hotel I exchanged unobtrusively comfortable pedals in neat footwear. And we were warmly welcomed and accompanied to our table. Unfortunately no aperitif on the beautiful sea view terrace during the second visit. A short visit to the terrace was nevertheless welcome. Terrace Then we took place at our covered table. From the place we could still see very nicely over the floor-to-ceiling windows to the outside. . The ambience had hardly changed since our visit to May 2020 – a change was not necessary either. It's nice here! The very special joy of this evening: The female service team welcomed the guests unchanged for our first visit in 2020. That's how we immediately knew to be perfectly caressed this evening. Vanessa Riedemann, the perfectly advised restaurant manager and Sommelière, confirmed well: “Yes, we stayed together”. No self-evident since Corona, but more than pleasing. No champagne at the second visit. The dry winemaker Bassermann Jordan – 0.1 l € 9.00. For us the better choice than champagne. We ordered the complete menu for € 124,00 each – this evening we didn't want to leave anything. Our Apéro was ready for us at the table. Served on ice in the shell of the mussel: bar mussel – sour cream – blood orange – caviar – lakritzalge. Welcome Our taste was perfectly met. I wanted to try the bar mussels for a long time, was therefore welcome new, with a bite-resistant but delicate structure. A very successful start. Instead of wine tasting, we looked into the wine list and ordered a bottle of Grauburgunder Kalkmergel from the winery Friedrich Becker Pfalz, 0.75 l € 49,00 after a short consultation with Mrs Riedemann. A very good recommendation for us Grauburgunderfreunde. And this Grauburgunder was a new experience. A crowy rosé coloring because it was long on the mash. Tastefully different than usual, quite exciting and fresh. Two bottles of rare mineral water, € 6.80 0.75 l did not miss this evening. The kitchen greeted with autumn and varied delights! The kitchen greets We followed the recommendation to begin with the Reh Bouillon Aalfett. Warm, aromatic and chubby (Thank you again to colleague table notes for this formulation I like to copper) in the mouth. As a further autumn trip, cold foods followed the heart warmed. Macaron inlaid river bass – turkumamayo ginger cucumber. For Macarons we can only inspire ourselves to some extent. But here is a very harmonious pale man. Kataifi – sphere of bloodworm and cocoa Macaron inlaid river bass – turmeric mayo ginger cucumber Kataifi – sphere of bloodworm and cocoa A creamy mushroom. The stalk from Arabic cuisine originated angel hair reminded me of a mini puppy nest. A very crispy contrast to the airy sphere. Fortunately, the blood was very discreet and surprisingly the cocoa note was added. Russian Egg – Trouble Caviar – Eigelbcréme A wonderful, delicate seduction. Russian Egg – Trouble Caviar – Eigelbcréme Tartelette – Mimolette gedörrtes duck Tartelette – Mimolette gedörrtes duck heart Stronger in taste, of course, the tartelette with shaved mimolette cheese. Among them hidden the gedored duck heart. A strong aromatic supplement to the cheese. The wonderful bread of the bakery Kröger did not miss even during our second visit. Fresh bread Add salt butter, a basil cream with addiction factor and salt flavoured with fennel. Danish yellowtail brand – Ponzu – Hokkaido – Coconut milk Danish yellowtail brand – Ponzu – Hokkaido – Coconut milk The buttery mackerel was presented only slightly. Next to the fish fillet, the halved micro cucumber immediately fell into the eye. Only about 4 cm long, but the full cucumber aroma. Here again the harmonious Hokkaidokürbis, flavored with Ponzu. Squirrel mussels – fruity red bee – apple – Dashi Beurre Blanc squirrel mussels – fruity red beetroot – apple – Dashi Beurre Blanc I have never been able to enjoy such a fine squid. The mussels were advertised as organic mussels. My husband doesn't like mussels (of course without appreciation) and fortunately “Bio” did not make any difference and I could still enjoy some fine mussels. The prayers are regional and seasonal. Shoulder from the juvenile skeleton – Aal – oriental chickpea cream – Unagi Jus shoulder from the juvenile skeleton – Aal – oriental chickpea cream – Unagi Jus How hoped: A perfectly juicy and delicate piece of the piglet provided with a neatly pink crust! The leading actor was in excellent accompaniment. The fine beech mushrooms were very popular in combination with the strong jus and the creamy chickpeas. The meat was presented very nicely. Incredibly tender and with a chess crust. Ms. Riedemann was once again asked for the cattle. It was a German red wine from the Kraichgau. The good decision was made on “Dicker Franz blaufränkisch” from the winery Burg Ravensburg to € 13.50 0.2 l. Wagyu Short Rib from the charcoal grill – Jus flavored with whisky chips – Cremige Polandta Wagyu Short Rib from the charcoal grill – Jus flavored with whisky chips – Cremige Polandta The first course that restricted our taste met. And especially at Wagyurind our expectations were high. 2 meattranches were medium medium rare served. On both plates a piece quite “nuclear”, the second as expected tender. It is, of course, a matter of taste. We found the distinct aroma of charcoal inappropriate. Hard coal goes if there are no alternatives. And in Idar Oberstein is roasted on beech fire, which is finer and we are spoiled accordingly (with this also the culinary delights in and around Idar Oberstein are finished). The jus, the creamy polenta with fine pifferlings, a piece of fresh grilled corn was almost better for us than the meat. Smiling at a high level – this gang has also tasted. All cheese? Époisses – Onion tart Tatin – Zwetschgenketchup. Époisses – Onion tart Tatin – Zwetschgenketchup This gang demanded another wine recommendation. And after this we went to the German wines with a strong red wine Savigny Lès Beaune from the domain Louis Jadot Savigny Lès Beaune. The wine really is a suitable companion to the offered palate cinema of the French mature cow's milk cheese. He ran all by himself against the onion tart for union. Strongly pleasant the cheese taste. In combination with the onion tart and the reduced Zwetschgenketchup for me one of the strongest courses of the evening. Very refreshing and exactly according to my taste the sweet conclusion of our Schlemmerreise. Ice cream from green shiso leaves – villaged pineapple – citrus granite – scented rice. Ice cream from green shiso leaves – villaged pineapple – citrus granite – scented rice. The worthy fine conclusion. Perfect for me, because not too sweet. And exciting new taste experience. Instead of digestif, we were able to enjoy two espresso at € 4.20... proud price! But for espresso there were these wonderful cool edible stones “Bonze – Silver – Gold with fine cream filling! edible stones The ladies warmly approved us after our wonderful evening. Goodbye. And if it suits: Glad again! The strong rain during our visit to the restaurant had fortunately faded. Our nightly walk back to our apartment gave us the live experience of the breathing deer in Brunft for the first time. The way. Just heard – not seen.

Last year we visited the Baltic Sea Lounge for the first time. In the corona-related reservation wahn for our vacation in 2020, I actually lost an overview at the Baltic Sea Lounge. The greater was the very surprising and naturally positive experience of our first visit in 2020. The destination planning of our holiday 2021 took over my lover. And came out with a nice apartment in Dierhagen. I checked the footpath to the Baltic Sea Lounge via Google Maps! 11 minutes – perfect booking. We were not allowed to arrive in May. Coronalockdown owed. For us bearable, we booked around September. The walking “travel” was very beautiful. A forest path parallel to the beach, it remained dry and after a few minutes we were there. Once arrived at the 4th floor of the hotel I exchanged unobtrusively comfortable pedals in neat footwear. And we were warmly welcomed and accompanied to our table. Unfortunately no aperitif on the beautiful sea view terrace during the second visit. A short visit to the terrace was nevertheless welcome. Terrace Then we took place at our covered table. From the place we could still see very nicely over the floor-to-ceiling windows to the outside. . The ambience had hardly changed since our visit to May 2020 – a change was not necessary either. It's nice here! The very special joy of this evening: The female service team welcomed the guests unchanged for our first visit in 2020. That's how we immediately knew to be perfectly caressed this evening. Vanessa Riedemann, the perfectly advised restaurant manager and Sommelière, confirmed well: “Yes, we stayed together”. No self-evident since Corona, but more than pleasing. No champagne at the second visit. The dry winemaker Bassermann Jordan – 0.1 l € 9.00. For us the better choice than champagne. We ordered the complete menu for € 124,00 each – this evening we didn't want to leave anything. Our Apéro was ready for us at the table. Served on ice in the shell of the mussel: bar mussel – sour cream – blood orange – caviar – lakritzalge. Welcome Our taste was perfectly met. I wanted to try the bar mussels for a long time, was therefore welcome new, with a bite-resistant but delicate structure. A very successful start. Instead of wine tasting, we looked into the wine list and ordered a bottle of Grauburgunder Kalkmergel from the winery Friedrich Becker Pfalz, 0.75 l € 49,00 after a short consultation with Mrs Riedemann. A very good recommendation for us Grauburgunderfreunde. And this Grauburgunder was a new experience. A crowy rosé coloring because it was long on the mash. Tastefully different than usual, quite exciting and fresh. Two bottles of rare mineral water, € 6.80 0.75 l did not miss this evening. The kitchen greeted with autumn and varied delights! The kitchen greets We followed the recommendation to begin with the Reh Bouillon Aalfett. Warm, aromatic and chubby (Thank you again to colleague table notes for this formulation I like to copper) in the mouth. As a further autumn trip, cold foods followed the heart warmed. Macaron inlaid river bass – turkumamayo ginger cucumber. For Macarons we can only inspire ourselves to some extent. But here is a very harmonious pale man. Kataifi – sphere of bloodworm and cocoa Macaron inlaid river bass – turmeric mayo ginger cucumber Kataifi – sphere of bloodworm and cocoa A creamy mushroom. The stalk from Arabic cuisine originated angel hair reminded me of a mini puppy nest. A very crispy contrast to the airy sphere. Fortunately, the blood was very discreet and surprisingly the cocoa note was added. Russian Egg – Trouble Caviar – Eigelbcréme A wonderful, delicate seduction. Russian Egg – Trouble Caviar – Eigelbcréme Tartelette – Mimolette gedörrtes duck Tartelette – Mimolette gedörrtes duck heart Stronger in taste, of course, the tartelette with shaved mimolette cheese. Among them hidden the gedored duck heart. A strong aromatic supplement to the cheese. The wonderful bread of the bakery Kröger did not miss even during our second visit. Fresh bread Add salt butter, a basil cream with addiction factor and salt flavoured with fennel. Danish yellowtail brand – Ponzu – Hokkaido – Coconut milk Danish yellowtail brand – Ponzu – Hokkaido – Coconut milk The buttery mackerel was presented only slightly. Next to the fish fillet, the halved micro cucumber immediately fell into the eye. Only about 4 cm long, but the full cucumber aroma. Here again the harmonious Hokkaidokürbis, flavored with Ponzu. Squirrel mussels – fruity red bee – apple – Dashi Beurre Blanc squirrel mussels – fruity red beetroot – apple – Dashi Beurre Blanc I have never been able to enjoy such a fine squid. The mussels were advertised as organic mussels. My husband doesn't like mussels (of course without appreciation) and fortunately “Bio” did not make any difference and I could still enjoy some fine mussels. The prayers are regional and seasonal. Shoulder from the juvenile skeleton – Aal – oriental chickpea cream – Unagi Jus shoulder from the juvenile skeleton – Aal – oriental chickpea cream – Unagi Jus How hoped: A perfectly juicy and delicate piece of the piglet provided with a neatly pink crust! The leading actor was in excellent accompaniment. The fine beech mushrooms were very popular in combination with the strong jus and the creamy chickpeas. The meat was presented very nicely. Incredibly tender and with a chess crust. Ms. Riedemann was once again asked for the cattle. It was a German red wine from the Kraichgau. The good decision was made on “Dicker Franz blaufränkisch” from the winery Burg Ravensburg to € 13.50 0.2 l. Wagyu Short Rib from the charcoal grill – Jus flavored with whisky chips – Cremige Polandta Wagyu Short Rib from the charcoal grill – Jus flavored with whisky chips – Cremige Polandta The first course that restricted our taste met. And especially at Wagyurind our expectations were high. 2 meattranches were medium medium rare served. On both plates a piece quite “nuclear”, the second as expected tender. It is, of course, a matter of taste. We found the distinct aroma of charcoal inappropriate. Hard coal goes if there are no alternatives. And in Idar Oberstein is roasted on beech fire, which is finer and we are spoiled accordingly (with this also the culinary delights in and around Idar Oberstein are finished). The jus, the creamy polenta with fine pifferlings, a piece of fresh grilled corn was almost better for us than the meat. Smiling at a high level – this gang has also tasted. All cheese? Époisses – Onion tart Tatin – Zwetschgenketchup. Époisses – Onion tart Tatin – Zwetschgenketchup This gang demanded another wine recommendation. And after this we went to the German wines with a strong red wine Savigny Lès Beaune from the domain Louis Jadot Savigny Lès Beaune. The wine really is a suitable companion to the offered palate cinema of the French mature cow's milk cheese. He ran all by himself against the onion tart for union. Strongly pleasant the cheese taste. In combination with the onion tart and the reduced Zwetschgenketchup for me one of the strongest courses of the evening. Very refreshing and exactly according to my taste the sweet conclusion of our Schlemmerreise. Ice cream from green shiso leaves – villaged pineapple – citrus granite – scented rice. Ice cream from green shiso leaves – villaged pineapple – citrus granite – scented rice. The worthy fine conclusion. Perfect for me, because not too sweet. And exciting new taste experience. Instead of digestif, we were able to enjoy two espresso at € 4.20... proud price! But for espresso there were these wonderful cool edible stones “Bonze – Silver – Gold with fine cream filling! edible stones The ladies warmly approved us after our wonderful evening. Goodbye. And if it suits: Glad again! The strong rain during our visit to the restaurant had fortunately faded. Our nightly walk back to our apartment gave us the live experience of the breathing deer in Brunft for the first time. The way. Just heard – not seen.