The O"Room by Tom Wickboldt

In the evening we visited the O'Room, Andre Kähler and his team gathered a beautifully designed and well-tuned menu. With almost only local proteins and vegetables, each dish made taste very unique, but not locally. In fact, his creations are at the same level as dishes from other fine restaurants around the world. Who would have thought that a carrot was the star of the evening. His Michelin Star is well earned.

They changed the cook and now I feel that the menu is more coherent. This time we were offered a mix of German and maritime cuisine, which was very beautiful. First we got “Tomatensalad”, which was surprising as it mainly operated on aromas. This was also surprising as it was served as soup and not as a salad. Although the ingredients were initially arranged in a certain way, most only melt in warm tomato juice. – All this provided a very nice dish. Next we had the delicious onion ravioli. – With thin but solid dough a good amount of mushroom and onion filling and a very aromatic sauce. This dish also had a strong smell and taste, although it was a very successful combination. My favourite was the Swedish pike on Bisk with Chanterelles. – The fish was delicate, but had crispy skin and the biscuits were smelled of shellfish. The Chanterelles added sweetheart to the dish, which is due to the mild sourness of Goosberry... The beef court was also interesting. – Many earthly flavors, with a little Od sweetness provided by the carrot and onion sauce. – Just delicious! But it was the dessert that appeared to us as a stranger. – We have two ice cubes – a black cherry and a potato! – Both were very tasty, especially while they were sprinkled with dried apple. The young cook is undoubtedly very talented and has a bright future ahead of him. Sadly, no matter how the cook, the sommelier has to pick up even more skill or perhaps just need more time to find more attractive options to highlight the menu.

We were a party of three on holiday and were here in the evening. We all had different dishes and the food ranged from good to excellent. Of course you expect to pay more for fine food, but the costs were certainly not excessive. Unfortunately, some of the employees lacked the 'Charm' essential for such a facility and would do well to learn from the experienced and friendly seniors, provided it is not just a holiday job for them. One possible reason can be that you do not 'tip' by adding to the credit card payment, and it must be in cash, which meant that I was a bigger note than normal, since my only other option was a 5 euros, for the other guests, so I can only hope that the 'Tip' was not pooled.

The new place by Tom Wickboldt seems a success. The beautifully arranged interioris much less formal than the „Weisser Salon” make the place appear more Scandinavan in style. The menu, in my opinion, has not changed much. – It still has been a combination of north German cuisine and the tastes of Asia. We chose the four dish set menu, though between the ordered dishes we were served some delicious extras . One of my highlights that evening was ”Island shellfish” haddock served with a decomposed raviolo with tomato filling, artichoke and pieces of foccatia. All this was served with wonderful bisk poured from a container resembling a teapot onto the plate. Another delicious and the most most surprising dish was the „Cordon bleu” of fried sole, served on a creamy potato, veal and asparagus salad. – The dish was incredible, served with velvety cheddar and truffle sauce. So creamy and delicate it was that – being far from a fan of potatoes or veal`s head meat (used in the dish), I enjoyed every mouthful of it. In the same time, my companion was surprised with the combination of ravioli with blood sausage and sturgeon caviar, which she reported as an utmost success. The dessert ”multiwitamin” was great, as well. The amalgam of the sourness of the passionfruit , sweetness of the carrot and orange, turned out very refreshing. What is more, the mashmallow and white chocolate added some sweet notes to the dish making it ideal for a summer evening. The wine selection was very nice, as well, though, the first wine – served with my lobster dish – stemming from the vineyard owned by Angelina Jolie and Brad Pitt, seemed overrated by far. It was very definite and powerful in taste (most probably due to a high alcohol intake) and as for me, it lacked the notes that one might like to follow on the palate. – This was in an absolute contrary to the Porer pinot grigio by Alois Lageder – served with the „Cordon Bleu”. It was surprisingly fruity as for a pinot grigio, with only a hint of minerality. The rose Luberon from the Loire Valley, served with „Island shellfish” was just so so, which , in my opinion , applies to most of rose wine from the Valley of Loire. Definitely worth a visit!

We visited the place for a drink and found it nice so we decided to go there day after for a dinner. Food and and atmosphere nice, but not the best. Value for money.