Café Ruderhaus - Schwerin

The landlord of our apartment had recommended us the “Ruderhaus” as one of the better addresses in the area, and also on the Internet I read positive. Accordingly, the attempt of a table reservation for Tuesday night was unsuccessful, only for Thursday I could place a reservation. At the agreed time we entered and were greeted by a young service in the anteroom in which the treses were also standing. She led us to the reserved table and we took place. The bare menu came quickly, but the offers did not address us so much. One point, however, attracted our attention, the “Menu Surprise” at €29.00 (with a glass of a matching wine €32.00). We asked for information about what was behind it, not to experience an unpleasant or possibly dangerous surprise, but when the young lady returned, we received the information that the cook did not want to give any information, it was finally a surprise. We then sent the operation to the fore again with the reference to several food intolerances, but when it came back this time, it was only said that we would like to call these intolerances. In this way we had no desire and therefore took distance from the plan with the surprise menu. We then ordered one-sheltered “scarvings from the milk calf spine with roast potatoes, cucumber salad and lemon (19.80 € , Madame ordered only one water (0.25l for 2.40 € and I a large Pils (0.4l for 3.80 € . Shortly thereafter, a plate was placed on which salt and pepper shakers stood, and in addition, two cutlery sets wrapped in a paper napkin were placed. And lay. We looked at each other. Self-service at the best of the house? And it went on: An oval plate was brought, on it two bowls with cucumber salad and two large spoons, whose meaning did not come to us. But also here independent distribution of cucumber salad, which was drowned in an enormous amount of cream sauce. Then the scavengers came: nicely thinly knocked meat with a good breakdown, which detached itself from the surface of the meat, very good taste and also very delicate. However, the size was only about that of a similarly treated pork carving, this calf carving should have been good and liked to be 30 – 40 larger. The roasted potatoes were fine, undamaged and halved, with light roasted aromas and also with enough other spice. Despite the amount of cream sauce, the cucumber salad was tastefully good and perfect. Another disturbing factor was the guest room itself: in the rectangular room with high ceiling and large glass front to the lake and to the castle there were practically no sound-insulating elements such as curtains or the like. The base was provided with the maximum of tables (or even more: Madame sat back at the back with her table neighbor, and there was not even a meter distance between the people and all tables were occupied. Two groups of five or six people obviously had already finished their food and talked intensively so that the limit of 80 dB(A was exceeded at least occasionally in the room. Conclusion: This is in my eyes a club house and no longer, even if the cook is certainly quite good, but one does not fulfill one's own claim in several aspects. The operators are only fishing with certainty-limiting probability and have no real gastronomic training. There's plenty of air up there.