Suite Binz - Ostseebad Binz

You imagine it so great: winter on rugs, lonely beaches, you jump from ice-cree to ice-cree, collect the thick amber bucks that the storm has flushed... And it was different: wind yes, but the rain brings cold.... However, a northern country cannot be afraid of this. Frozen we stand in front of the Hotel Four Seasons and look through the large window walls on table ladies and gentlemen. So into the pleasure. We will be greeted by a young lady, dressed in the uniform of style, and we both gentlemen will be warm around the heart at sight. Of course I'm just talking about the setup. Warm natural colors, discreet light, professionally covered tables with comfortable chairs. The tables are set loose, behind a niche there is a set for 4-6 people, otherwise today it is rather arranged in two tables. Very nice also the small wine cellar, in which you sit quietly and rather away, with a view of wine shelves. So everything really nice and stylish in a mix of Nordic charm and modernity. The map is embedded in a kind of brochure, which introduces the restaurant and the philosophy of the house, but also acts as a wine card and, what I find really great, also advertises for further plants on Rügen. Great praise, because this is lacking on rogues to be strong together!! Back to the map. There are two menus, an excellent sounding vegetarian and harmonious that offers fish and meat. For this we decide, here beat three courses with 58,00€ to beech, each further gear is calculated at 12,00€. There are fairly calculated wines. After placing the order, we can watch the young professional team at work. And that's a pleasure. Shortly afterwards the greeting comes from the kitchen. But stop, it doesn't. There are several greetings that are celebrated in front of our eyes. We ran our eyes over and the nose. In an ostrich egg we are offered odours, there are fish and chips, a tomato sauce, a variant of (chickens?) on wonderfully fresh vegetables, for which the Haug kitchen is known. So we stayed a moment before surprise solidified before we made ourselves over the delicacies. So extensive we had not expected the greeting from the kitchen, with many would have been with the rich fresh bread, the butter and the salt finish. Wow! Now we were looking forward to the ordered dishes. I went on with scallops, nickers, fir. As described in the map, I received an optically perfectly celebrated dish. In a high iron pot there were burned tannin branches, which flowed out an aromatic smoker fragrance, then the shell of the shell of the shell with the same on short-cooked nickers in a brew. Perfect! Bites for bites enjoyment. The intercourse also had it in itself. Zander, Kalbszunge, lens compote. Here too, when I write, the water is in my mouth. Magnificent fish, which could have been a bit more courageously spiced, combined with the perfectly bite-resistant lenses to a great taste. Perhaps the veal tongue was the point on the i, but did not come to me, I would not have needed it in the combination. The main course then came after a reasonable time as a perfect combination. On a wooden board dressed the black-rooted sticks draped, pitch black in a herbal salt crust, on an extra plate the small potatoes in a kind of Hollandaise, over it crisp onions, along with luminous pink meat from the ox and as a point for perfection in a cup of still hot meat fond to add to itself so that not everything floats on the plate. If you know that the Haug itself runs a yard, you can imagine how he sees the meat growing up there, feeding the crimp, pulling the tubule.... But, a perfect culinary highlight of the island trip. And after a further greeting from the kitchen then an acute dessert, again offered visually surprising in the hay bed. What so lapidar is called milk and honey is a foursome. Sand thorn as a whipped-typical moment of enjoyment combined with honey, quark and co. to the finest melting flavor nuances. So, no matter when and where you are on rogues, no matter how the weather is, try to get spoiled here!