Strandhotel Heringsdorf

Mieses rain weather in Heringsdorf, a weather where you don't hunt a dog outside. And today, September 6th. He should be an honorary day for me. Well, what do you do in rainy weather in an apartment in Heringsdorf? We are looking, among other things, on the net, where we can go to dinner in the evening. And we will find the following: The beach hotel Heringsdorf with its restaurant Heinrichs, very close to our apartment on the beach promenade. When we enter the restaurant in the evening, we first have bad luck. All tables are in the restaurant. We think we should go to another restaurant in Heringsdorf and we're already out again, when heavy rain starts again and keeps us from the gang to the other restaurant. We decide to wait at the bar of Heinrich. We have been agreed by the service personnel for a half hour. But it goes much, much faster. After a few minutes, a friendly young man, obviously the boss, asked us to follow him to a table. We take a seat on a freshly covered two table directly on the window front to the beach promenade. Gastraum Gastraum Gastraum From here we look over the guest room. The ceiling and walls are wood-coated in dark brown. The walls include showcases where luxury items can be purchased at the hotel. Colorfully matching the ceiling and the walls are the dark brown tables and the brown chairs covered with stripe patterns. The also brown parquet floor is partly covered with carpets. The ambience exudes warmth, we feel comfortable here. We honor the noble and pleasant appearance with four and a half stars. We hardly took a seat, the presumed boss de rang us the menus and asks if we wanted an aperitif. We affirm, because there is also a special cause for this, and ask for a prosecco. Unfortunately, he could not offer it, says the senior serviceman, and counts recommendations for an aperitif, including a green Veltliner with traditional bottle fermentation. It awakens the curiosity of my wife and we order • 2 Schlumberger Grüner Veltliner Brut, 2015, from the Schlumberger Sektkellerei in Vienna, in the bottle fermented according to the “Méthode Traditionnelle” (0.1 l for 7.90 €). The boss de arranged it well with us and serves us almost full champagne glasses, at least more than the ten-strong. The sparkling wine has a full spicy, even fruity taste and is excellently cooled. Scene change at the service staff: The boss de rang has now done his job, a young man with a mixture of south and east European accent will take care of us. Later, he tells us that he is the deputy of the Demi chef and his accent is therefore to be explained that he has always been parsing with South European colleagues and accepted their language. Actually, he is Pole, and because he is so fast, he is also called “Speedy”. “Speedy” is fixed. He is friendly and gives comprehensive information on the dishes. Demands for food, whether everything is right and whether it has tasted, are of course for him. You realize he learned his craft. But “Speedy” also makes Patzer. He only clears the empty champagne glasses together with the dishes of the main course. And “Speedy” forgets orders. My wife waits for an espresso and waits until “Speedy” comes suddenly and asks: “Do you already have your espresso?” All the things that stand on our table underline the abstinence of the coffee brew and make the question superfluous, politely but negate my wife . Little later “Speedy” with a coffee cup and a bowl with two hazelnut cookies comes out at our table: “Is now from me, because you have to wait so long!” “Speedy has taken a proper gift. Our spicy Demichef de rang oversees us a large part of the evening, so until about 21:30. Then there is a change of scene at the service staff. On the way back from the toilet I see “Speedy” nicely escape to home, which has the result that another serviceman of South Asian type, who previously served other tables, will take care of us, better said: Let's lie left until my wife goes to him and asks for the bill. Attention seems to be a foreign word for him. This in the services – let’s say – volatile service does not meet a four-star hotel. The inadequacies we have experienced greatly reduce our initially good judgment: two and a half stars. We have studied the menus that the boss de rang handed over to us, and “Speedy” picks up our order. My wife and I choose as an appetizer: Consommé vom Pfifferling und Wild mit Pfifferlingsravioli (8 € My favourite chooses as main food Rumpsteak from Black Angus with BBQ Schalotten und Süßkartoffelpommes (26 € For me it should be fish: Fried fillet from Steinbeißer an Artischocke, Olivetti tomato, Erdußcrumble and Calamansi The wine is good to drink, a bit sweet, but dry and has a subtle nut note. Its temperature is consistent. How could it take a long time before “Speedy” comes up with the amuse gueule? In the bread basket are slices of rye baguette with sesame and poppy and normal baguette. The bread is fresh, the rye baguette hearty to it. “Speedy” has put a small bowl of herbal cucumber to the bread. We arrange the herbal cucumber under “08 15”. Little later our quirliger Demichef de rang with the Consommé. Consommé vom Pfifferling und Wild mit Pfifferlingsravioli He asks if we wanted bread. We hunt and we have another bread on our table. The soup is very aromatic and tasteful. A ravioli floats in it with also powerful aroma. The scattered parsley gives additional herbal flavor. The seasoning is harmonious, a very tasty soup. Our Consommé offers excellently prepared main dishes. They don't come in winds, but in a time period that is appropriate to their preparation. Our “full speed man” brings the hot plates. Rumpsteak from Black Angus with BBQ scarves sweet potato pumice Optically confused my wife's plate. Was it the Chef de Partie, the Commis de Cuisine or even the Chef de Cuisine, who has divided the Rumpsteak into three pieces, and has shed shallots and meat with a sauce that makes everything seem to be one? But in taste there is a masterpiece. The steak is fried to the point, medium as my wife wanted. It is so delicate and the pink colouring inside so evenly extended to an estimated millimeter at the outer edge of the steak that my wife suspects a sous vagina preparation. The shallots with the sauce taste excellent. The taste of sauce reveals that it is prepared with red wine. The sweet potatoes are excellently fried, crispy and well seasoned. Roasted fillet from the stone bite on artichoke, olivetti tomatoes, ground crumble and Calamansi almond foam On my plate are two pieces from the stone bite. They are very well prepared, the vegetables are bit-resistant and the Calamansi almond foam gives the dish an interesting taste, without having to close on acidity of the Calamansi fruit or almonds as a constituent. The Olivetti tomatoes are strong in colour and very aromatic in taste. The peanuts give the dish a special kick, they complement each other wonderfully with the other flavor notes. Since the taste of the Calamansi almond foam has made me curious, we ask our “Usain Bolt of Gastronomy” about the type of preparation. Now our Demichef de rang to the highest form. He gives a detailed lecture on the fruit itself and on the preparation of the foam. We are both extremely satisfied with our courts. The kitchen has delivered a superb performance. Because of the sauce on my wife's plate and the associated look of the dish, we'll put an eye on the kitchen and give the full five stars. Our fleeting serviceman asks for further wishes, and my wife orders the espresso. Espresso with hazelnut biscuits And this is followed by the history of long waiting and espresso in the coffee cup I have already described above. After all, the espresso does not appear on the bill. Cleanliness is indispensable in the guest room and in the toilets, both in the ladies and in the gentlemen. Table, dishes and cutlery are exemplary clean. On the toilets, which are in a very well maintained state, even small terry towels are available for drying off the hands. Because everything is so well maintained and clean, we give five stars to cleanliness. The price performance ratio is not so good. The kitchen has provided a very good performance, but the service – and we do not count it as a single one, but as a substantial contribution to the price of performance – has declined in total kitchen performance. For the prices that are already in the higher range, service and kitchen performance may require good, if not very good performance. The service has not been up to this, which is why we find ourselves ready for three stars at the price of performance. The patzers in the service also press the conclusion. The kitchen of Heinrich is really recommended. But there is a need for training in the service, unless we had a singular bad day. Be it as it may be: a recommendation for the Heinrich we speak, but for the conclusion there are just four stars instead of the five that we would have given without servicemanko.

Mies rain weather in Heringsdorf, a weather where you don't hunt a dog outside. And today, September 6th. He should be an honorary day for me. What are you doing in a rainy weather in an apartment in Heringsdorf? We are looking on the net, where we can go to dinner in the evening. And we find it: The beach hotel Heringsdorf with its restaurant Heinrichs, very close to our apartment by the sea. When we get to the restaurant in the evening, we'll get bad luck first. All tables are in the restaurant. We think we should go to another restaurant in Heringsdorf and we are already out again when heavy rain begins again and keeps us from the band to the other restaurant. We decide to wait at Heinrich's bar. We were hired by service personnel for about half an hour. But it goes a lot, much faster. After a few minutes, a friendly young man, obviously the boss, asked us to follow him to a table. We take a place on a freshly covered two table right on the window in front of the promenade. Gasthof Gasthof From here we look at the guest room. The ceiling and walls are dark brown wood-coated. The walls include shop windows where luxury items can be purchased at the hotel. Colorful adaptation to the ceiling and the walls are the dark brown tables and the brown chairs covered with stripe pattern. The also brown parquet floor is partly covered with carpets. The ambience radiates warmth, we feel comfortable here. We honor the noble and pleasant appearance with four and a half stars. We barely took space, the suspected boss got us the menus and asks if we wanted an aperitif. We affirm, because there is also a special cause for it and ask for a prosecco. Unfortunately, he could not offer it, says the senior serviceman, and counts recommendations for an aperitif, including a green Veltliner with traditional bottle fermentation. It awakens the curiosity of my wife and we order • 2 Schlumberger Grüner Veltliner Brut, 2015, from Schlumberger Sektkellerei in Vienna, in the bottle fermented according to the “Méthode Traditionnelle” (0.1 l for 7.90 €). The boss de arranged it well with us and served us almost full champagne glasses, at least more than the ten-strong. The champagne has a full spicy, even fruity taste and is excellently cooled. Scene change at service personnel: The boss de rang has now done his job, now a silly young man takes care of us with a mixture of south and east European accents. Later he tells us that he is the deputy of the Demi-Koch, and his accent is therefore to explain that he has always parsed with South European colleagues and accepted their language. Actually, he's pole, and because he's so fast, he's also called "Speedy". ‘Speedy’ is fixed. It is friendly and gives comprehensive information about the dishes. Food demands, whether everything is correct and whether it has cost, are of course for him. He learned his craftsmanship. But “Speedy” also makes Patzer. He only clears the empty champagne glasses together with the dishes of the main course. And “Speedy” forgets commands. My wife waits for an espresso and waits until “Speedy” suddenly comes and asks: “Do you already have your espresso?” All things that stand on our table underline the abstinence of coffee brewing and make the question superfluous, polite, but negate my wife. Later “Speedy” with a coffee cup and a bowl with two hazelnut biscuits at the table: “Is now of me because you had to wait so long!” "Speedy" has a good gift, so he probably took a coffee cup. Our spicy Demichef de rang supervises us a large part of the evening, so until about 21:30. Then there is a change of scenes at the service staff. On the way back from the toilet I see "Speedy" nicely escape home, which has the result that another serviceman of the South Asian type, who has served other tables so far, takes care of us, better said: let us lie left until my wife goes to him and asks for the bill. Attention seems to be a strange word for him. This in the services – we say – fleeting service does not meet a four-star hotel. The inadequacies we have experienced reduce our initial good judgment: two and a half stars. We studied the menus that the Chef de gave us, and "Speedy" picks up our order. My wife and I choose as an appetizer: Consommé vom Pfifferling und Wild mit Pfifferlingsravioli (8 € My favourite chooses as main food Rumpsteak from Black Angus with BBQ scarves and sweet potato pomegranate (26 € For me it should be fish: Fried fillet von Steinbeißer an Artischocke, Olivetti tomato, Erdcruußmble and CalaSpeed. The wine is good to drink, a bit sweet, but dry and has a subtle nut note. Its temperature is consistent. How could it take a long time before “Speedy” comes with the Amuse-gueule? In the bread basket are slices of rye baguette with sesame and poppy and normal baguette. The bread is fresh, the rye bag is hearty. “Speedy” has placed a small bowl of herbal cucumber on the bread. We arrange the herbs cucumber under “08 15”. Later our Quirliger Demichef de rang with the Consommé. Consommé vom Pfifferling und Wild mit Pfifferlingsravioli He asks if we want bread. We hunt and we still have a bread on our table. The soup is very aromatic and tasteful. A ravioli floats in it with strong aroma. The scattered parsley gives additional herbal flavor. The spices are harmonious, a very tasty soup. Our Consommé offers excellent prepared main dishes. They do not come in winds, but in a time that is appropriate to their preparation. Our “full speed man” brings the hot plates. Rumpsteak by Black Angus with BBQ Scarves Sweet Potato Bims Optisch confused the plate of my wife. Was it the chef de game, the Commis de Cuisine or even the chef de Cuisine who shared the Rumpsteak in three pieces, and has torots and meat with a sauce that makes everything one? But in taste there is a masterpiece. Steak is fried to the point, medium as my wife wanted. It is so delicate and the pink coloring inside so evenly on an estimated millimeters up to the outer edge of the steak that my wife suspects a sous vagina preparation. The shallots with the sauce taste excellent. The taste of the sauce shows that it is prepared with red wine. The sweet potatoes are excellently fried, crispy and well seasoned. Roasted fillet from stone bite in Artichoke, Olivetti tomatoes, ground crumbs and Calamansi almond foam On my plate are two pieces of stone engraving. They are very well prepared, the vegetables are bit-resistant and the Calamansi almond foam gives the dish an interesting taste without closing on acidity of the Calamansi fruits or almonds as a constituent. The Olivetti tomatoes are strong and very aromatic. The peanuts give the dish a special kick, they complement each other wonderfully with the other flavor notes. Since the taste of the Calamansi almond foam has made me curious, we ask our “Usain Bolt of Gastronomy” about the type of preparation. Now our Demichef de ranked at the highest level. He gives a detailed lecture on the fruit itself and on the preparation of the foam. We are both very happy with our courts. The kitchen has delivered an excellent performance. Because of the sauce on the plate of my wife and the associated appearance of the plate, we put an eye on the kitchen and give the full five stars. Our fleeting serviceman asks for more wishes, and my wife orders the espresso. Espresso with hazelnut biscuits Following this follows the story of long waiting and espresso in the coffee cup I have already described above. Finally, the espresso does not appear on the invoice. Cleanliness is indispensable in the guest room and in the toilets, both in the ladies and in the gentlemen. Table, dishes and cutlery are exemplary clean. On the toilets, which are in a very well maintained state, small towels are also available for drying off the hands. Because everything is so well maintained and clean, we give five stars to cleanliness. The price-performance ratio is not so good. The kitchen has provided a very good performance, but the service – and we count it not as a single, but as an essential contribution to the service price – has fallen over the kitchen performance. For prices that are already in the higher range, service and kitchen services can require a good, if not very good performance. The service was not there, which is why we find ourselves at the best three stars at the price of performance. The patzers in the service also press the conclusion. The kitchen of Heinrich is really recommended. But there is a need for training in the service, unless we have a unique bad day. Be it as it may be: a recommendation for the Heinrich we speak, but for the conclusion there are only four stars instead of the five that we would have given without servicemanko.

We were so satisfied that we booked back 2023. the one or other parking space in the hotel is probably somewhat wider.

With the service in the restaurant I was somewhat dissatisfied. I was barely noticed, although not much was going on that night. I have waited for almost forty minutes for the dessert and then again for twenty minutes for the bill.While the indulgent two waiters asked every few minutes if everything is good. was a very nice holiday.

We've been going to the beach hotel for many years and it's like every time we come to the house .we feel very comfortable there. the personal is super friendly, the rooms very clean and the wellness area really top.