Lister Dorfkrug - List auf Sylt

In the anticipation of the beautiful weather we have reserved ourselves for today's Friday to be able to eat as outdoors as possible. This is no longer as important as before the takeover of Jenny Hofschneider's restaurant, I believe in early 2014. The decor is now beautiful and tasteful. It was too cool. Preordering is important if you want to eat exceptionally. We wanted stone butter. The phone reservation a few days before Frau Hofschneider was received very friendly. Mrs Hofschneider did not need the precaution that my wife did not eat mushrooms or paprika. The most important thing is the fish, the rest is already in the evening. Mrs. Hofschneider and her son Jerome (must be too young for a husband or younger brother). Jörn Mamerow whispers in the kitchen. After his age, Jerome was somewhat hesitant, but then appeared clearly. The climate is different here than in the other upscale Sylter gastronomy, namely simpler, more honest and much warmer. To the question which the Rieslings was the more schnarchere, which was disarmed by the Mosel or by the Nahe: I don't know, we have the card for 1 1/2 weeks and I don't drink wine. The tables were covered with a white table runner, a creamy napkin of thick fleece, a candle in sand glass, beautiful wine and water glasses. The cards have thick wooden lids. The screwed-in inner life was impeccable. The selection of open wines was again considerable. It is remarkable that the naval tongue is found on the regular map. In the absence of champagne, we took a bottle of Just VdP Riesling from Nahe (2014) to 31.50 (bandwidth 22.31.50 for German), which mouszed easily with well-integrated acidity and slightly to moderate minerality (see picture). He was placed in a tone cooler. There was a bottle of Sylt Source medium (4.90 per 0.75 l. later). As a Gru8 from the kitchen came a bowl of very nice olive oil with crystal salt and ordinary herbs with six slices of excellent wheat bag. While I spread the olive oil on the table runner through the white bread holes, Ms. Hofschneider came a bit crisp to tell us that the stone butter was bigger and more expensive than planned. The chef has a stomachache. You must charge us 55 euros per person. Our communication that we would survive this without working on dishwashing made it much easier. Champagne converted into fish. Our appetizers consisted of Bündner meat with rocket for 8.90 and two splendor gambas with rich garlic (see picture). They tasted enormously good and fresh. To free them from the rest of the bowl on the tail, another fat spray brought to the table runner. I fought so my fork fell. Also here was the excellent white bread. The huge 4 5 cm thick flat fish came together with two bowls of roast potatoes and mixed salad with vinegar oil dressing (see picture) How difficult the meat of the geese is here, this fish must have been enormously fresh. The top was light and crispy, but in the end it was fried on the skin. Mrs. Hofschneider and her son repeatedly asked if everything was right. They also found time for a little chat. We thankfully refused a offered digestive tract and instead got a packed lunch with cheesecake and raspberries at the expense of the house. It should also be mentioned that plates and bowls were heated so that the fat just did not blow bubbles. So our roast potatoes were hot to the last bite. It is also important that everything we were able to look at the neighboring tables does not look like convenience. Neither salads nor pommes came from the bucket. I needed another espresso. That would have existed in the eyes of economic miracles. The crema was probably sugar-sink-stable for ten seconds (see picture) At the end 170 euros were calculated. After a kitchen trip again 5 absolutely again

In anticipation of beautiful weather we reserved for today's Friday to be able to eat as outdoors as possible. This is no longer as essential as before the takeover of the restaurant by Jenny Hofschneider, I think in early 2014. The decor is now beautiful and tasteful. It was too cool. Preordering is important if you want to eat exceptional. We wanted stone butter. The telephone reservation a few days before Mrs Hofschneider was received very friendly. Mrs Hofschneider did not need the precautionary indication that my wife did not eat mushrooms or paprika. The main thing is the fish, the rest is already in the evening. Mrs. Hofschneider and her son, Jerome (must be so, for a husband or younger brother he acts too young). In the kitchen, Jörn Mamerow whispers. According to his age, Jerome was initially a little reluctant, but then appeared noticeably. The climate is different here than in other upscale Sylter gastronomy, namely more straightforward, honest and much warmer. On the question of which the Rieslings was the more snarky, who was disarmed by the Mosel or the one from the Nahe: I don't know, we have the card for 1 1/2 weeks and I don't drink wine. The tables were covered with a white table runner, a cream-colored napkin made of thick fleece, a candle in sand glass, beautiful wine and water glasses. The cards have thick wooden lids. The screw-in inner life was immaculate. The selection of open wines was again considerable. It is noteworthy that sea tongue is found on the regular map. In the absence of champagne, we took a bottle of Just VdP Riesling from Nahe (2014) to 31.50 (band width 22. 31,50 for German), which came easily moussing with well-integrated acid and light to medium minerality (see picture). He was placed in a tone cooler. There was a bottle of Sylt Source medium (4.90 per 0.75 l. later one). As a Gru8 from the kitchen came a bowl of very beautiful olive oil with crystal salt and neat herbs with six slices of excellent wheat baguette. While I spread the olive oil on the table runner through the white bread holes, Mrs Hofschneider came a little bit crunchy to tell us that the stone butter was bigger and more expensive than planned. The chef has a stomachache about it. You will have to charge us 55 euros per person. Our communication that we would survive this without working it on dishwashing made it much easier. Champagne converted into fish. Our appetizers consisted of Bündner meat with rocket for 8.90 and two splendor gambas with rich garlic (see picture). They tasted enormously good and fresh. To free her from the rest of the bowl at the tail, brought another fat sprayer to the table runner. I fought so that my fork fell down. Again the excellent white bread was there. The huge, 4 5 cm thick flatfish came along with two bowls of roast potatoes and mixed salad with vinegar oil dressing (see picture) As difficult as the meat dissolved from the goose, this fish must also have been enormously fresh. The top was light and crispy panned, but at the end it was fried on the skin. Mrs. Hofschneider and her son repeatedly asked if everything was right. They also found time for a little chat. We thankfully refused a offered digestif and instead got a lunch package with cheesecake and raspberries at the expense of the house. It should also be mentioned that plates and bowls were heated so that the fat just did not blow bubbles. So our roast potatoes were hot until the last bite. It is also important that everything we could look at the neighboring tables did not look like Convenience. Neither salads, nor fries came out of the bucket. I took another espresso to finish. This would have existed even in the eyes of economic miracles. The crema was probably sugar-sink-stable for ten seconds (see picture) At the end, 170 euros were charged. After a kitchen trip again 5 absolutely again