Kai3 Im Budersand - Hoernum

If Mrs and Mr Carsten are on the island in 1972, you can be quite sure that you will find the two in the Budersand hotel. For two years, the Monday afternoon has been firmly booked for an action from the culinary calendar of the hotel's gastronomy. Then there is the BUDERSAND BOUILLABAISSE, more info on this on the HP. If it fits with the tide, we hike from our holiday domicile in Ramtum on the Watt side through the Watt to Hörnum. The way along the watt or through the watt, depending on the water level, then ends along the golf course at the port and you can go directly to the terrace in the Budersand. Unfortunately it rained on this Monday about the morning and the tables were all quite wet. Thus the service told us that we could only eat inside the bar. There were already reserved tables that Bouillabaisse Event was talking around. We weren't really excited. The bar is really appealingly eager and we have already spent nice evenings after entering the Kai 3, but the furnishing is not really suitable to feed comfortably there. We had noticed our sad faces and, because it was cleared out and the sun was more and more apparent, we were asked to go outside after our order and asked us to choose a place. Thank you very much to the service team of Budersand Gastronomy! As always, you feel welcome and care for yourself! It then became this place with a direct view of the water now reappearing on the watt side of Sylt and the port entrance of Hörnum. The building is not really an eyewitness in my not professional eyes and a successful design, but both from the quay 3 (behind the terrace) and from the terrace you look at the sea. It remains, the view from the building to the sea is better than the view from the sea to the building. What is also true for the third catering of Budersand is that Strönholt up on the dune above the adjacent golf course. So we sat in the basket, the sun shone on our legs and we looked at the sea. Order was made, a bottle of water served and we waited for the Budersand version of the Marseilleese fish soup. At first we were fed bread and butter. That was probably merchandise from the local baker, neat, but no more. A bit of a pity that you don't try to serve a really good baguette. That would be much better for the French soup. The service then served us the Bouillabaisse with the supplements. In Budersand comes on the hot plate of fish, the classic varieties, with vegetables, bissfest cooked, that already very deviates from the original. Classically, however, the supplements, on the one hand, a garlic-dried and roasted baguette. Like a roulette. Here the kitchen remains in the classic recipe. In a saucer then a steaming hot fish ballion, which is poured on. Bouillon does not describe it adequately. What the kitchen draws from fish carcass, vegetables and spices there is a brew of the top class. You could also put an obelix-dimensioned boiler from this fund, I would empty it until the last drop! Together with the vegetables and the fish, it is of course just as good. Now bread and baguette are also used together with the roulette, because on such a soup I do not smell cheese or roulette at the edge of the plate, this procedure at the bougais enjoyment I spare. Woman and I swore in eating this extraordinary good lunch! The offer actually includes a glass of wine, but we always change it to a bottle from the well-stocked wine map of Kai3, which can also be used in the Vinothek bar. Last year we had a wine from the Burgundian winery Mikulski, see my last review of Kai 3 from 2020. We ordered him for soup. In the map and known last year, the aligote from old vines was born in 2015. At some point at dinner I looked at the label more closely, and experienced a nice surprise. The young gentleman who served us the wine after a little longer waiting period (but before the soup) explained this with the wine cellar being surrounded. He had to look for the wine for longer. And he had got a slightly older bottle in his hands, but it was charged at the same rate as the younger wine. Thank you very much. So I can come to the conclusion of our Monday-Mittag-Einkehr 2021 to Budersand. In the south of the island, Budersand Gastronomy sets the culinary exclamation marks. And that in all matters, both from kitchen performance and from service. Always worth a return! We'll get back to Kai3, to Strönholt and to Vinothek! PS, for the Nasch cats among readers still a tip, always turn in such a way that the soup and the wine are consumed from 2 pm. At 2 p.m. the patisserie opens in Budersand and puts a car with sweet temptations on the terrace. dessert then coffee with and

If Mrs and Mr Carsten are on the island in 1972, you can be sure that you will find the two at the Budersand Hotel. For two years the Monday afternoon has been booked for an action from the culinary calendar of the hotel's gastronomy. Then there is the BUDERSAND BOUILLABAISSE, more information on the HP. If it fits with the flood, we hike from our holiday home in Ramtum on the Watt side through Watt to Hörnum. The path along the watt or through the watt, depending on the water level, then ends along the golf course at the port and you can go directly to the terrace in the Budersand. Unfortunately it rained this Monday around the morning and the tables were all quite wet. So the service told us we could only eat in the bar. There were already reserved tables to talk around the Bouillabaisse Event. We weren't very excited. The bar is really appealing in a hurry and we have already spent nice evenings after entering the Kai 3, but the facility is not really suitable to feed comfortably there. We had noticed our sad faces, and because it was extinguished and the sun was ever clearer, we were asked to go outside after our order and asked us to choose a place. Thanks to the service team of Budersand Gastronomy! As always, feel welcome and take care! It then became this place with a direct view of the water that now appears again on the watt side of Sylt and the port entrance of Hörnum. The building is not really an eyewitness in my not professional eyes and a successful design, but both from the Kai 3 (behind the terrace) and from the terrace you look at the sea. It remains, the view from the building to the sea is better than the view from the sea to the building. What also applies to the third catering of Budersand is that Strönholt on the dune above the adjacent golf course. So we sat in the basket, the sun radiated on our legs and we looked at the sea. Order was made, a bottle of water was served and we waited for the Budersand version of the Marseille fish soup. First we were fed bread and butter. That was probably goods from the local baker, neat, but not anymore. A bit bad that you don't try to serve a really good baguette. That would be much better for the French soup. The service then served us the Bouillabaisse with the supplements. In Budersand comes on the hot plate of fish, the classic varieties, cooked with vegetables, bissfest, which already very deviates from the original. Classic, however, the supplements, on one side, a garlic-dried and roasted baguette. Like a roulette. Here the kitchen remains with the classic recipe. A steaming hot fish balloon is then poured into a saucer. Bouillon does not describe it enough. What draws the kitchen from fish carcass, vegetables and spices, there is a beer of the top class. You could also put an Obelix-dimensioned boiler out of this fund, I would empty it until the last drop! Together with the vegetables and the fish, it is of course just as good. Now bread and baguette are also used together with the roulette, because on such a soup I do not smell cheese or roulette at the edge of the dish, this procedure at the bougais pleasure I spare. Woman and I have sworn to eat this exceptionally good lunch! The offer actually includes a glass of wine, but we always change it to a bottle from the well-stocked wine card of Kai3, which can also be used in the Vinothek Bar. Last year we had a wine from the Burgundian winery Mikulski, see my last review of Kai 3 from 2020. We ordered him for soup. On the map and from last year was known the aligote from old vines with the vintage 2015. At some point I looked at the label more closely and experienced a nice surprise. The young gentleman, who served us the wine after a longer waiting period (but before the soup), explained this with the surrounding wine cellar. He had to look for the wine for longer. And he had a somewhat older bottle in his hands, but it was calculated at the same rate as the younger wine. Thank you. So I can come to Budersand at the end of our Monday-Mittag-Einkehr 2021. In the south of the island, Budersand Gastronomy sets the culinary hallmarks. And that in all things, both from kitchen performance and service. Always worth a return! We come back to Kai3, to Strönholt and to Vinothek! PS, for the Nasch cats among readers still a tip, always turn on so that the soup and wine are consumed by 2 pm. At 2 o'clock the terrace opens in Budersand and provides a car with sweet temptations on the terrace. then coffee with and