Kai 3 - Hoernum (Sylt)

In the summer of 2017 we were the first time in Kai 3 in Hörnum. Since then, it has not been possible to bring holiday planning and food into line. The fine dining offer of the Budersand Hotel has been adorned with a Macaron since 2018 and the pleasure of returning to me has risen. It was thanks to the Corona virus that our Sylt stay was under special signs from the end of June to the beginning of July of 2020. Among other things, it was clear that we would book all restaurant visits in advance from home. So it happened here too, the evening at Kai 3 was arranged easily by mail and I was very happy to visit. On the day before, we had already arrived spontaneously at the Budersand Hotel and had enjoyed an excellent Bouillabaisse, photo of which in the gallery of the Vinothek des Budersand Hotel. Still with the taste of this magnificent soup in the mouth and in memory we entered the evening of the 30th. June once again the lobby of the Budersand (not through the large turning door, but through the side door opened for us from the inside and to MuNaSchu-Check and turned to the rooms of the Kai 3. Here is a first positive surprise. If the guest room had still had a great publicity and lovelessness in 2017 with all the pleasure of the served food, it has now been achieved that it was much more comfortable by simple measures such as mobile room dividers. Nice, one of the few criticisms of my last review had been fixed. The Lord was then allowed to hang the dressing room of the lady in his accompaniment and his own in the side room on the bow and was then led with woman to the reserved table. Also owed to the Corona rules, this table presented itself simply and without great decoration. We took place and ordered a dry Riesling champagne (woman and for me a white wormwood dry. Both aperitifs came to the table in a well-cooled state, we were able to devote ourselves to the choice of dishes. Compared to 2017, the offer has not changed or almost not. Chef Felix Gabel still offers 2 menus. The aroma journey from 3 to 7 courses, and a vegetarian menu in 5 courses. For the pleasure of the reviewer in me we could cover all offers with our choice. My wife took the vegetarian menu, “pimped” through Gang 1 of the great flavoring journey I ordered in 7 courses. It remains culinary with the “nordic fusion” cuisine, announced by Felix Gabel, with as regional ingredients as possible. But the information on the menu and the later consumed prove that one does not submit to the motto unconditionally. Then I want to start with the served dishes, before our aperitif a first greeting of the kitchen. I can't write a little greeting here, we were served a very tasty fill. On a slice of a good sourdough bread of the bakery Lund from Hörnum was served a covering dominated by red beds and horseradish. A very creative kitchen greeting I've never got in a fine dining restaurant, but almost a little too lush. More fine dining then the following kitchen greetings after we chose a menu and also our aperitifs were at the table. Mea culpa, I had noted (real! what they were made and how they were made, but I kind of cheated. The fleshy Umami bomb in the middle is still in memory, also because I made the mistake of eating the left and right in front of the two Macarons....this comes from not listening to the dear young lady who served us all night at the table. I ask the whole Kai3 team for forgiveness that I cannot explain these greetings a little more detailed. In terms of wine we had decided against the very neatly read offer of a wine tour, but had seen the 62 pages of the wine map created by Sommelier Thomas Kallenberg and chose a white burgundy for the first courses, cote d’or, from the domaine Francois Mikulski. The 2015 Bourgogne Aligote was deliberately chosen as a companion to the first courses, later, that was already consensus between my wife and me, it would become something more “woody”.......the wine came with the final kitchen greeting. Räucheraal was served in a hollowed cabbage rabi, accompanied by saiblings caviar and a dill oil. Acid as a counterpole brought picky cabbage raids into this small dish, very good! Now it was also possible to start with the actual menu! I had already written that my wife had ordered the first walk from the flavoring trip to her vegetarian “crown and beet” menu. So for us both CLAM CHOWDER “NUR ANDERS” duet of lobster and pocket cancer Mais Basilikum Limette Chorizo had explained this course. The gang was served on two plates. In the first, see above, a classic bisque to kneeling well. In it a half lobster tail and **** with a lime gel, some crunch was also there...small and simply brilliant, and I take it forward, one of the highlights of the evening. Ms. had suspected it, that's why she ordered it, and was not disappointed. The second plate was determined by a farce of pocket cancer meat. Maize to it, in various consistencys, grilled, as cream and cooked. The chorizo oil brought the bumms to the plate, intercepted by a basil sorbet. Also a very good seafood dish, but not quite at the level of lobster. You could still ask where is the reference to the name-giving Clam Chowder? I don't know. The classical new English Clam Chowder prepared by me in my own kitchen quite often, if I can get the right shells at my fish dealer, consists of very different ingredients and resulting flavors (who always comes from the GG group to Rheine, is warmly invited to taste! From Gang two, our paths were divided. My wife got Gang 1 from her vegetarian menu, BELLA PANZANELLA Burrata Gurke “Barrique” Tomate Petersilie Focaccia announced the card to this court. Bella was looking at this, and as with all the following courses, sauces and jus were always poured at the table. Not my gang, but I was allowed to taste the jus, very good. And also more reference to the name-giving court. The thumb wandered up with my wife! For me ALLEZ LES SYLT Nordsee Seezunge Nienburger Spargel Kalbsbries Sauerampfer beurre blanc explained the map. After the palate-filling first passage with its intense bisque it became filigree in the aromas. As with my wife, a stunning sauce, here Sauerampfer Beurre Blanc, was poured on classically prepared asparagus with the necessary bite. The sole fillet lay on a bed of fried and cubed calfsbries. I don't know if I've tried this combination before. But that was very good, well done Mr. Gabel! So, there we were already in the middle of the menu, my wife read the beautiful Panzanella a FRIESISCHE TEATIME (click for full overview Fenchelessenz Orange Haselnuss Estragon announced the card. And here is what a good cook, a good kitchen team can do in vegetarian dishes. The image is not recorded in the total for free. With such arrangements you make unforgettable experiences from good vegetarian dishes. Three plates, or two plates, and a teapot on small sticks took up the above components again and again in various presentations. Even today I have flavored the fenchelessence from the teapot on the tongue, exactly three minutes, see sand watch, with estragon. Great passage, and one of the most creative passages I have been able to experience in the fine dining area, even if I had only tasted small spoons. Let's see how my gang pen could position itself. For me EINMAL KOREA AND ZURÜCK Bentheimer Schweinbauch Sylter Royal Auster Rettich Imperial Kaviar Kimchi-Consomme reads me the map. In the middle a Tatar from Auster with Imperial Caviar, tasty, actually, but Mr Gabel had left a little patzer here the kitchen. A piece of bowl was in Tatar, fortunately noticed before a tooth had to believe it. It shouldn't happen in such a restaurant. But good, the kitchen apologised for this faux pas. The pig's belly is cooked and crispy through the cruned own rind on top. Cool idea... also delicious the radish and the sorbet! Very tasty walk, but saddened by the bowl piece, and he also suffered something from the fact that I had such a perfect vegetarian passage. THE BEST TIME OF THE ANNUAL was the theme for my wife's 3rd course. green asparagus peas guard prunings truffle pecorinosauce advertised the service at this plate. Again, a very good sauce was poured on. Since I didn't try, I can only give my wife's assessment back. At my asking glance, she gave me a simple GUT. I don't want to say anything more, but the baked egg with the sauce rusty well over the table. My fourth gang was PIRATES OF THE NORDFRISIA Schleswig-Holsteiner Wagyu Petersilie Banane Whisky Ingwerjus said the service. Wild title for this court, maybe with reference to whisky? No matter, try is more important than interpreting titles. Again, an extremely intense, very tasteful Jus was served, which had clear ginger notes. With regard to the rest of the components, this jus was a small problem. Parsley and banana cream went under this jus. And especially the unpretentiously good Wagyu piece could not stand up against the intensity of the Jus. Too bad, from this gang, only the jus stay over as aroma.......small steamers with my joy over the past corridors. At some point we changed to the second bottle of wine, see announcement above. A first chosen AC wine, Cotes du Jura Chardonnay from 2011 was unfortunately as we learned from the Sommelier. So Alternative 2, we stayed in Burgundy, AC Pouilly Fuisse, 2013 Domaine Daniel Barraud. This Chardonnay continued. For my wife it went to THE COUNTRY OF THE LAST Carrot Cashew Thai-Curry rice announced the card. Jus was poured again, she smelled tempting again over the table. The roasted and baked carrots were pure Umami. I could try that. The remaining ingredients as creams on the plate. For me it became “precious” with a DÖNERTELLER “VERSACE” salt marshes “Gyros Style” Tzatziki Paprika Rauch said the card. Top plate came to the table with a glass lid filled with smoke. I was instructed to inhale the smoke while removing the lid. Again a stunning, this time very classic jus, and a good matching pepper cream. Again the piece of lamb with its crust. Rather than being an ironic “side jump” on the title of this gang, the second part of the gang was to be recorded. A durum was served, filled with tzatziki and laminates. You're under arrest. Tastefully I didn't really find this uplifting now, but it was funny. At the next gear, my wife stopped once, or she got a purse spoon. THE PRESIDENT was served “Kobunder Kaaslust” Pumpernickel Rum Plums. Layered cake made of cheese and pumpernickel, so what has my grandma already done. But of course not with the noble cheese from Liphuizen in Westfriesland am Ijsselmeer. Made with a rum plum sauce, my wife and I had a nice cheese walk in front of the desserts. And they soon followed, for my wife PASTA ALLA PUTTANESCA Parmesan Lemon Olive Rucola announced Mr Fork about his service, and below I imagine everything but no dessert. We even asked for it when ordering. What came was a sweet-hearted and hearty matter and therefore a very good dessert. With me, the kitchen was not so courageous with ORIENTAL ORANGE Orange Yoghurt Salt Mandel Langpfeffer formed a combination from which a dessert was derived. This dessert also has an eyewitness and just as tasty as that of my wife. Then there followed a few Petit Fous, of whom I only set this one. For the rest of the three, it was too dark to photograph them acceptable. Actually, I've been too tired to evaluate them. In my head and in conversation with my wife, eating was also done by the menu. A small conclusion to the kitchen might be: Saucenkönig Felix Gabel had written in my review of 2017. It's staying! Saucen he (and his team! Only worries that the saucers never stayed at the table, sigh! If a certain Bremer had been a connoisseur, I would have asked for the stay of the saucers at the table. In the Resümee we had served a great vegetarian menu, that a “conventional” but impeccable large menu was quite crowded. I wasn't unhappy with my menu, but I was jealous of my wife! We closed the evening with an incredibly smoky Islay Whisky from the Bruichladdich distillery, an Octomore Edition 07.2. That's what I drank in my life, but this glass of whisky also contributed a nice part of the bill of our evening. A port from the Palatinate was also sampled, rather sweet, from the VDP vineyard vine wood with name experiment. This has succeeded in serving the HB port destroyer...... A very special thanks goes to the service this evening. Despite all the measures limiting the usual star service, we felt at the best of all and especially at the young lady who cares about our table. Good training, commitment and always a friendly smile and a friendly word made a lot of joy! And so the entry on the bons was quite according to our feeling. We'll be back! It was a very nice evening in the south of the island. And even if we don't really leave Rantum on holiday, for the gastronomy at Hotel Budersand as a whole and for the Kai 3 in particular, we like to take the way to us. PS after dinner is still worth visiting the bar, drinking one of the last cocktails and listening to the pianist!

In the summer of 2017 we were the first time in Kai 3 in Hörnum. Since then, it has not been possible to bring holiday planning and food into line. The fine dining offer of the Budersand Hotel has been adorned with a Macaron since 2018 and the pleasure of returning to me has risen. It was thanks to the Corona virus that our Sylt stay was under special signs from the end of June to the beginning of July of 2020. Among other things, it was clear that we would book all restaurant visits in advance from home. So it happened here too, the evening at Kai 3 was arranged easily by mail and I was very happy to visit. On the day before, we had already arrived spontaneously at the Budersand Hotel and had enjoyed an excellent Bouillabaisse, photo of which in the gallery of the Vinothek des Budersand Hotel. Still with the taste of this magnificent soup in the mouth and in memory we entered the evening of the 30th. June once again the lobby of the Budersand (not through the large turning door, but through the side door opened for us from the inside and to MuNaSchu-Check and turned to the rooms of the Kai 3. Here is a first positive surprise. If the guest room had still had a great publicity and lovelessness in 2017 with all the pleasure of the served food, it has now been achieved that it was much more comfortable by simple measures such as mobile room dividers. Nice, one of the few criticisms of my last review had been fixed. The Lord was then allowed to hang the dressing room of the lady in his accompaniment and his own in the side room on the bow and was then led with woman to the reserved table. Also owed to the Corona rules, this table presented itself simply and without great decoration. We took place and ordered a dry Riesling champagne (woman and for me a white wormwood dry. Both aperitifs came to the table in a well-cooled state, we were able to devote ourselves to the choice of dishes. Compared to 2017, the offer has not changed or almost not. Chef Felix Gabel still offers 2 menus. The aroma journey from 3 to 7 courses, and a vegetarian menu in 5 courses. For the pleasure of the reviewer in me we could cover all offers with our choice. My wife took the vegetarian menu, “pimped” through Gang 1 of the great flavoring journey I ordered in 7 courses. It remains culinary with the “nordic fusion” cuisine, announced by Felix Gabel, with as regional ingredients as possible. But the information on the menu and the later consumed prove that one does not submit to the motto unconditionally. Then I want to start with the served dishes, before our aperitif a first greeting of the kitchen. I can't write a little greeting here, we were served a very tasty fill. On a slice of a good sourdough bread of the bakery Lund from Hörnum was served a covering dominated by red beds and horseradish. A very creative kitchen greeting I've never got in a fine dining restaurant, but almost a little too lush. More fine dining then the following kitchen greetings after we chose a menu and also our aperitifs were at the table. Mea culpa, I had noted (real! what they were made and how they were made, but I kind of cheated. The fleshy Umami bomb in the middle is still in memory, also because I made the mistake of eating the left and right in front of the two Macarons....this comes from not listening to the dear young lady who served us all night at the table. I ask the whole Kai3 team for forgiveness that I cannot explain these greetings a little more detailed. In terms of wine we had decided against the very neatly read offer of a wine tour, but had seen the 62 pages of the wine map created by Sommelier Thomas Kallenberg and chose a white burgundy for the first courses, cote d’or, from the domaine Francois Mikulski. The 2015 Bourgogne Aligote was deliberately chosen as a companion to the first courses, later, that was already consensus between my wife and me, it would become something more “woody”.......the wine came with the final kitchen greeting. Räucheraal was served in a hollowed cabbage rabi, accompanied by saiblings caviar and a dill oil. Acid as a counterpole brought picky cabbage raids into this small dish, very good! Now it was also possible to start with the actual menu! I had already written that my wife had ordered the first walk from the flavoring trip to her vegetarian “crown and beet” menu. So for us both CLAM CHOWDER “NUR ANDERS” duet of lobster and pocket cancer Mais Basilikum Limette Chorizo had explained this course. The gang was served on two plates. In the first, see above, a classic bisque to kneeling well. In it a half lobster tail and **** with a lime gel, some crunch was also there...small and simply brilliant, and I take it forward, one of the highlights of the evening. Ms. had suspected it, that's why she ordered it, and was not disappointed. The second plate was determined by a farce of pocket cancer meat. Maize to it, in various consistencys, grilled, as cream and cooked. The chorizo oil brought the bumms to the plate, intercepted by a basil sorbet. Also a very good seafood dish, but not quite at the level of lobster. You could still ask where is the reference to the name-giving Clam Chowder? I don't know. The classical new English Clam Chowder prepared by me in my own kitchen quite often, if I can get the right shells at my fish dealer, consists of very different ingredients and resulting flavors (who always comes from the GG group to Rheine, is warmly invited to taste! From Gang two, our paths were divided. My wife got Gang 1 from her vegetarian menu, BELLA PANZANELLA Burrata Gurke “Barrique” Tomate Petersilie Focaccia announced the card to this court. Bella was looking at this, and as with all the following courses, sauces and jus were always poured at the table. Not my gang, but I was allowed to taste the jus, very good. And also more reference to the name-giving court. The thumb wandered up with my wife! For me ALLEZ LES SYLT Nordsee Seezunge Nienburger Spargel Kalbsbries Sauerampfer beurre blanc explained the map. After the palate-filling first passage with its intense bisque it became filigree in the aromas. As with my wife, a stunning sauce, here Sauerampfer Beurre Blanc, was poured on classically prepared asparagus with the necessary bite. The sole fillet lay on a bed of fried and cubed calfsbries. I don't know if I've tried this combination before. But that was very good, well done Mr. Gabel! So, there we were already in the middle of the menu, my wife read the beautiful Panzanella a FRIESISCHE TEATIME (click for full overview Fenchelessenz Orange Haselnuss Estragon announced the card. And here is what a good cook, a good kitchen team can do in vegetarian dishes. The image is not recorded in the total for free. With such arrangements you make unforgettable experiences from good vegetarian dishes. Three plates, or two plates, and a teapot on small sticks took up the above components again and again in various presentations. Even today I have flavored the fenchelessence from the teapot on the tongue, exactly three minutes, see sand watch, with estragon. Great passage, and one of the most creative passages I have been able to experience in the fine dining area, even if I had only tasted small spoons. Let's see how my gang pen could position itself. For me EINMAL KOREA AND ZURÜCK Bentheimer Schweinbauch Sylter Royal Auster Rettich Imperial Kaviar Kimchi-Consomme reads me the map. In the middle a Tatar from Auster with Imperial Caviar, tasty, actually, but Mr Gabel had left a little patzer here the kitchen. A piece of bowl was in Tatar, fortunately noticed before a tooth had to believe it. It shouldn't happen in such a restaurant. But good, the kitchen apologised for this faux pas. The pig's belly is cooked and crispy through the cruned own rind on top. Cool idea... also delicious the radish and the sorbet! Very tasty walk, but saddened by the bowl piece, and he also suffered something from the fact that I had such a perfect vegetarian passage. THE BEST TIME OF THE ANNUAL was the theme for my wife's 3rd course. green asparagus peas guard prunings truffle pecorinosauce advertised the service at this plate. Again, a very good sauce was poured on. Since I didn't try, I can only give my wife's assessment back. At my asking glance, she gave me a simple GUT. I don't want to say anything more, but the baked egg with the sauce rusty well over the table. My fourth gang was PIRATES OF THE NORDFRISIA Schleswig-Holsteiner Wagyu Petersilie Banane Whisky Ingwerjus said the service. Wild title for this court, maybe with reference to whisky? No matter, try is more important than interpreting titles. Again, an extremely intense, very tasteful Jus was served, which had clear ginger notes. With regard to the rest of the components, this jus was a small problem. Parsley and banana cream went under this jus. And especially the unpretentiously good Wagyu piece could not stand up against the intensity of the Jus. Too bad, from this gang, only the jus stay over as aroma.......small steamers with my joy over the past corridors. At some point we changed to the second bottle of wine, see announcement above. A first chosen AC wine, Cotes du Jura Chardonnay from 2011 was unfortunately as we learned from the Sommelier. So Alternative 2, we stayed in Burgundy, AC Pouilly Fuisse, 2013 Domaine Daniel Barraud. This Chardonnay continued. For my wife it went to THE COUNTRY OF THE LAST Carrot Cashew Thai-Curry rice announced the card. Jus was poured again, she smelled tempting again over the table. The roasted and baked carrots were pure Umami. I could try that. The remaining ingredients as creams on the plate. For me it became “precious” with a DÖNERTELLER “VERSACE” salt marshes “Gyros Style” Tzatziki Paprika Rauch said the card. Top plate came to the table with a glass lid filled with smoke. I was instructed to inhale the smoke while removing the lid. Again a stunning, this time very classic jus, and a good matching pepper cream. Again the piece of lamb with its crust. Rather than being an ironic “side jump” on the title of this gang, the second part of the gang was to be recorded. A durum was served, filled with tzatziki and laminates. You're under arrest. Tastefully I didn't really find this uplifting now, but it was funny. At the next gear, my wife stopped once, or she got a purse spoon. THE PRESIDENT was served “Kobunder Kaaslust” Pumpernickel Rum Plums. Layered cake made of cheese and pumpernickel, so what has my grandma already done. But of course not with the noble cheese from Liphuizen in Westfriesland am Ijsselmeer. Made with a rum plum sauce, my wife and I had a nice cheese walk in front of the desserts. And they soon followed, for my wife PASTA ALLA PUTTANESCA Parmesan Lemon Olive Rucola announced Mr Fork about his service, and below I imagine everything but no dessert. We even asked for it when ordering. What came was a sweet-hearted and hearty matter and therefore a very good dessert. With me, the kitchen was not so courageous with ORIENTAL ORANGE Orange Yoghurt Salt Mandel Langpfeffer formed a combination from which a dessert was derived. This dessert also has an eyewitness and just as tasty as that of my wife. Then there followed a few Petit Fous, of whom I only set this one. For the rest of the three, it was too dark to photograph them acceptable. Actually, I've been too tired to evaluate them. In my head and in conversation with my wife, eating was also done by the menu. A small conclusion to the kitchen might be: Saucenkönig Felix Gabel had written in my review of 2017. It's staying! Saucen he (and his team! Only worries that the saucers never stayed at the table, sigh! If a certain Bremer had been a connoisseur, I would have asked for the stay of the saucers at the table. In the Resümee we had served a great vegetarian menu, that a “conventional” but impeccable large menu was quite crowded. I wasn't unhappy with my menu, but I was jealous of my wife! We closed the evening with an incredibly smoky Islay Whisky from the Bruichladdich distillery, an Octomore Edition 07.2. That's what I drank in my life, but this glass of whisky also contributed a nice part of the bill of our evening. A port from the Palatinate was also sampled, rather sweet, from the VDP vineyard vine wood with name experiment. This has succeeded in serving the HB port destroyer...... A very special thanks goes to the service this evening. Despite all the measures limiting the usual star service, we felt at the best of all and especially at the young lady who cares about our table. Good training, commitment and always a friendly smile and a friendly word made a lot of joy! And so the entry on the bons was quite according to our feeling. We'll be back! It was a very nice evening in the south of the island. And even if we don't really leave Rantum on holiday, for the gastronomy at Hotel Budersand as a whole and for the Kai 3 in particular, we like to take the way to us. PS after dinner is still worth visiting the bar, drinking one of the last cocktails and listening to the pianist!

In the summer of 2017 we were the first time in Kai 3 in Hörnum. Since then, it has not been possible to bring holiday planning and food into line. The fine dining offer of the Budersand Hotel has been adorned with a Macaron since 2018 and the pleasure of returning to me has risen. It was thanks to the Corona virus that our Sylt stay was under special signs from the end of June to the beginning of July of 2020. Among other things, it was clear that we would book all restaurant visits in advance from home. So it happened here too, the evening at Kai 3 was arranged easily by mail and I was very happy to visit. On the day before, we had already arrived spontaneously at the Budersand Hotel and had enjoyed an excellent Bouillabaisse, photo of which in the gallery of the Vinothek des Budersand Hotel. Still with the taste of this magnificent soup in the mouth and in memory we entered the evening of the 30th. June once again the lobby of the Budersand (not through the large turning door, but through the side door opened for us from the inside and to MuNaSchu-Check and turned to the rooms of the Kai 3. Here is a first positive surprise. If the guest room had still had a great publicity and lovelessness in 2017 with all the pleasure of the served food, it has now been achieved that it was much more comfortable by simple measures such as mobile room dividers. Nice, one of the few criticisms of my last review had been fixed. The Lord was then allowed to hang the dressing room of the lady in his accompaniment and his own in the side room on the bow and was then led with woman to the reserved table. Also owed to the Corona rules, this table presented itself simply and without great decoration. We took place and ordered a dry Riesling champagne (woman and for me a white wormwood dry. Both aperitifs came to the table in a well-cooled state, we were able to devote ourselves to the choice of dishes. Compared to 2017, the offer has not changed or almost not. Chef Felix Gabel still offers 2 menus. The aroma journey from 3 to 7 courses, and a vegetarian menu in 5 courses. For the pleasure of the reviewer in me we could cover all offers with our choice. My wife took the vegetarian menu, “pimped” through Gang 1 of the great flavoring journey I ordered in 7 courses. It remains culinary with the “nordic fusion” cuisine, announced by Felix Gabel, with as regional ingredients as possible. But the information on the menu and the later consumed prove that one does not submit to the motto unconditionally. Then I want to start with the served dishes, before our aperitif a first greeting of the kitchen. I can't write a little greeting here, we were served a very tasty fill. On a slice of a good sourdough bread of the bakery Lund from Hörnum was served a covering dominated by red beds and horseradish. A very creative kitchen greeting I've never got in a fine dining restaurant, but almost a little too lush. More fine dining then the following kitchen greetings after we chose a menu and also our aperitifs were at the table. Mea culpa, I had noted (real! what they were made and how they were made, but I kind of cheated. The fleshy Umami bomb in the middle is still in memory, also because I made the mistake of eating the left and right in front of the two Macarons....this comes from not listening to the dear young lady who served us all night at the table. I ask the whole Kai3 team for forgiveness that I cannot explain these greetings a little more detailed. In terms of wine we had decided against the very neatly read offer of a wine tour, but had seen the 62 pages of the wine map created by Sommelier Thomas Kallenberg and chose a white burgundy for the first courses, cote d’or, from the domaine Francois Mikulski. The 2015 Bourgogne Aligote was deliberately chosen as a companion to the first courses, later, that was already consensus between my wife and me, it would become something more “woody”.......the wine came with the final kitchen greeting. Räucheraal was served in a hollowed cabbage rabi, accompanied by saiblings caviar and a dill oil. Acid as a counterpole brought picky cabbage raids into this small dish, very good! Now it was also possible to start with the actual menu! I had already written that my wife had ordered the first walk from the flavoring trip to her vegetarian “crown and beet” menu. So for us both CLAM CHOWDER “NUR ANDERS” duet of lobster and pocket cancer Mais Basilikum Limette Chorizo had explained this course. The gang was served on two plates. In the first, see above, a classic bisque to kneeling well. In it a half lobster tail and **** with a lime gel, some crunch was also there...small and simply brilliant, and I take it forward, one of the highlights of the evening. Ms. had suspected it, that's why she ordered it, and was not disappointed. The second plate was determined by a farce of pocket cancer meat. Maize to it, in various consistencys, grilled, as cream and cooked. The chorizo oil brought the bumms to the plate, intercepted by a basil sorbet. Also a very good seafood dish, but not quite at the level of lobster. You could still ask where is the reference to the name-giving Clam Chowder? I don't know. The classical new English Clam Chowder prepared by me in my own kitchen quite often, if I can get the right shells at my fish dealer, consists of very different ingredients and resulting flavors (who always comes from the GG group to Rheine, is warmly invited to taste! From Gang two, our paths were divided. My wife got Gang 1 from her vegetarian menu, BELLA PANZANELLA Burrata Gurke “Barrique” Tomate Petersilie Focaccia announced the card to this court. Bella was looking at this, and as with all the following courses, sauces and jus were always poured at the table. Not my gang, but I was allowed to taste the jus, very good. And also more reference to the name-giving court. The thumb wandered up with my wife! For me ALLEZ LES SYLT Nordsee Seezunge Nienburger Spargel Kalbsbries Sauerampfer beurre blanc explained the map. After the palate-filling first passage with its intense bisque it became filigree in the aromas. As with my wife, a stunning sauce, here Sauerampfer Beurre Blanc, was poured on classically prepared asparagus with the necessary bite. The sole fillet lay on a bed of fried and cubed calfsbries. I don't know if I've tried this combination before. But that was very good, well done Mr. Gabel! So, there we were already in the middle of the menu, my wife read the beautiful Panzanella a FRIESISCHE TEATIME (click for full overview Fenchelessenz Orange Haselnuss Estragon announced the card. And here is what a good cook, a good kitchen team can do in vegetarian dishes. The image is not recorded in the total for free. With such arrangements you make unforgettable experiences from good vegetarian dishes. Three plates, or two plates, and a teapot on small sticks took up the above components again and again in various presentations. Even today I have flavored the fenchelessence from the teapot on the tongue, exactly three minutes, see sand watch, with estragon. Great passage, and one of the most creative passages I have been able to experience in the fine dining area, even if I had only tasted small spoons. Let's see how my gang pen could position itself. For me EINMAL KOREA AND ZURÜCK Bentheimer Schweinbauch Sylter Royal Auster Rettich Imperial Kaviar Kimchi-Consomme reads me the map. In the middle a Tatar from Auster with Imperial Caviar, tasty, actually, but Mr Gabel had left a little patzer here the kitchen. A piece of bowl was in Tatar, fortunately noticed before a tooth had to believe it. It shouldn't happen in such a restaurant. But good, the kitchen apologised for this faux pas. The pig's belly is cooked and crispy through the cruned own rind on top. Cool idea... also delicious the radish and the sorbet! Very tasty walk, but saddened by the bowl piece, and he also suffered something from the fact that I had such a perfect vegetarian passage. THE BEST TIME OF THE ANNUAL was the theme for my wife's 3rd course. green asparagus peas guard prunings truffle pecorinosauce advertised the service at this plate. Again, a very good sauce was poured on. Since I didn't try, I can only give my wife's assessment back. At my asking glance, she gave me a simple GUT. I don't want to say anything more, but the baked egg with the sauce rusty well over the table. My fourth gang was PIRATES OF THE NORDFRISIA Schleswig-Holsteiner Wagyu Petersilie Banane Whisky Ingwerjus said the service. Wild title for this court, maybe with reference to whisky? No matter, try is more important than interpreting titles. Again, an extremely intense, very tasteful Jus was served, which had clear ginger notes. With regard to the rest of the components, this jus was a small problem. Parsley and banana cream went under this jus. And especially the unpretentiously good Wagyu piece could not stand up against the intensity of the Jus. Too bad, from this gang, only the jus stay over as aroma.......small steamers with my joy over the past corridors. At some point we changed to the second bottle of wine, see announcement above. A first chosen AC wine, Cotes du Jura Chardonnay from 2011 was unfortunately as we learned from the Sommelier. So Alternative 2, we stayed in Burgundy, AC Pouilly Fuisse, 2013 Domaine Daniel Barraud. This Chardonnay continued. For my wife it went to THE COUNTRY OF THE LAST Carrot Cashew Thai-Curry rice announced the card. Jus was poured again, she smelled tempting again over the table. The roasted and baked carrots were pure Umami. I could try that. The remaining ingredients as creams on the plate. For me it became “precious” with a DÖNERTELLER “VERSACE” salt marshes “Gyros Style” Tzatziki Paprika Rauch said the card. Top plate came to the table with a glass lid filled with smoke. I was instructed to inhale the smoke while removing the lid. Again a stunning, this time very classic jus, and a good matching pepper cream. Again the piece of lamb with its crust. Rather than being an ironic “side jump” on the title of this gang, the second part of the gang was to be recorded. A durum was served, filled with tzatziki and laminates. You're under arrest. Tastefully I didn't really find this uplifting now, but it was funny. At the next gear, my wife stopped once, or she got a purse spoon. THE PRESIDENT was served “Kobunder Kaaslust” Pumpernickel Rum Plums. Layered cake made of cheese and pumpernickel, so what has my grandma already done. But of course not with the noble cheese from Liphuizen in Westfriesland am Ijsselmeer. Made with a rum plum sauce, my wife and I had a nice cheese walk in front of the desserts. And they soon followed, for my wife PASTA ALLA PUTTANESCA Parmesan Lemon Olive Rucola announced Mr Fork about his service, and below I imagine everything but no dessert. We even asked for it when ordering. What came was a sweet-hearted and hearty matter and therefore a very good dessert. With me, the kitchen was not so courageous with ORIENTAL ORANGE Orange Yoghurt Salt Mandel Langpfeffer formed a combination from which a dessert was derived. This dessert also has an eyewitness and just as tasty as that of my wife. Then there followed a few Petit Fous, of whom I only set this one. For the rest of the three, it was too dark to photograph them acceptable. Actually, I've been too tired to evaluate them. In my head and in conversation with my wife, eating was also done by the menu. A small conclusion to the kitchen might be: Saucenkönig Felix Gabel had written in my review of 2017. It's staying! Saucen he (and his team! Only worries that the saucers never stayed at the table, sigh! If a certain Bremer had been a connoisseur, I would have asked for the stay of the saucers at the table. In the Resümee we had served a great vegetarian menu, that a “conventional” but impeccable large menu was quite crowded. I wasn't unhappy with my menu, but I was jealous of my wife! We closed the evening with an incredibly smoky Islay Whisky from the Bruichladdich distillery, an Octomore Edition 07.2. That's what I drank in my life, but this glass of whisky also contributed a nice part of the bill of our evening. A port from the Palatinate was also sampled, rather sweet, from the VDP vineyard vine wood with name experiment. This has succeeded in serving the HB port destroyer...... A very special thanks goes to the service this evening. Despite all the measures limiting the usual star service, we felt at the best of all and especially at the young lady who cares about our table. Good training, commitment and always a friendly smile and a friendly word made a lot of joy! And so the entry on the bons was quite according to our feeling. We'll be back! It was a very nice evening in the south of the island. And even if we don't really leave Rantum on holiday, for the gastronomy at Hotel Budersand as a whole and for the Kai 3 in particular, we like to take the way to us. PS after dinner is still worth visiting the bar, drinking one of the last cocktails and listening to the pianist!

In the summer of 2017 we were the first time in Kai 3 in Hörnum. Since then it has not been possible to reconcile holiday planning and food. The fine dining offer of the Budersand Hotel has been decorated with a Macaron and in me the pleasure of returning. Thanks to the Corona virus, our Sylt stay was under special signs from late June to early July 2020. Among other things, it was clear that we would book all restaurant visits in advance from home. So it happened here too, the evening in Kai 3 was easily arranged by mail and I was very happy to visit. The day before, we had arrived spontaneously at the Budersand Hotel and enjoyed an excellent Bouillabaisse, whose photo in the gallery of the Vinothek des Budersand Hotel. Still with the taste of this magnificent soup in the mouth and in memory we went in the evening of the 30th. June again the lobby of the Budersand (not through the large turning door, but through the side door opened for us from inside and to the MuNaSchu check and turned us into the rooms of the Kai 3. Here's a first positive surprise. If the guest rooms still had a great public and lovelessness in 2017 with all the pleasure of the food served, it has now been achieved that it was much more convenient by simple measures such as mobile room dividers. Nice, one of the few reviews of my last review has been fixed. The Lord was then allowed to hang the dressing room of the lady in his accompaniment and his own in the next room on the bow and was then led with woman to the reserved table. Also thanks to the Corona rules, this table presented itself simply and without great decoration. We took place and ordered a dry Riesling champagne (woman and for me a white wormwood dry. Both aperitifs came to the table in a well-cooled state, we could devote ourselves to the choice of dishes. Compared to 2017, the offer has not changed or almost not. Chef Felix Gabel offers 2 menus. The aroma trip from 3 to 7 courses and a vegetarian menu in 5 courses. For the joy of the reviewer in me we could cover all offers with our choice. My wife took the vegetarian menu, “pimped” through Gang 1 of the great taste journey that I ordered in 7 courses. It remains culinary with the “nordic fusion” kitchen, announced by Felix Gabel, with regional ingredients. But the information about the menu and the later consumption prove that one does not object unconditionally to the motto. Then I would like to start with the served dishes, before our aperitif a first greeting of the kitchen. I can't write a little greeting here, we were served very tasty. A cover of red beds and horseradish was served on a slice of a good sourdough bread from the bakery Lund from Hörnum. A very creative kitchen welcome that I never got in a fine restaurant, but almost a little too lush. More fine food then the following kitchen greetings after we chose a menu and also our aperitifs were at the table. Mea culpa, I had noticed (real! what they were done and how they were made, but I cheated. The fleshy Umami bomb in the middle has been remembered, even because I made the mistake of eating the left and right in front of the two Macarons.... that comes out not to hear the dear young lady who served us all night at the table. I ask the entire Kai3 team for forgiveness that I cannot explain these greetings in more detail. In terms of wine, we had decided against the very well read offer of a wine tour, but had seen the 62 pages of the wine map created by Sommelier Thomas Kallenberg and chose a white Burgunder for the first courses, Cote d’or, from the domaine Francois Mikulski. The 2015 Bourgogne Aligote was consciously elected as a companion to the first courses, later, that was already consensus between my wife and me, it would be a little more “wood”.... the wine came with the last kitchen greetings. Räucheraal was served in a hollow Kohlrabi, accompanied by saiblings caviar and a Dill oil. Acid as a counter-pol put Picky Kohl Raiden in this little dish, very good! Now it was also possible to start with the actual menu! I had already written that my wife had ordered the first walk from the taste journey to her vegetarian “Cray and Beet” menu. For both CLAM CHOWDER “NUR ANDERS” because of lobster and pocket cancer, Mais Basilikum Limette Chorizo had explained this course. The band was served on two plates. In the first, see above, a classic bisque to knee well. In him was a half lobster tail and krick with a lime gel, a crunch was still there... slow and just brilliant, and I take it forward, one of the highlights of the evening. Ms. had suspected it, so she ordered it and was not disappointed. The second plate was determined by a farce of pocket cancer meat. Give it, in various consistencys, grilled, as cream and boiled. Choorizo oil brought the flowers to the plate, intercepted by a basil sorbet. Also a very good fish dish, but not quite at the level of lobster. You could still ask where the reference to the name Clam Chowder is? I don't know. The classic new English Clam Chowder prepared by me in my own kitchen quite often when I can get the right bowls at my fish dealer, consists of very different ingredients and resulting flavors (which always come from the GG group to Rheine, is cordially invited to taste! From gang two, our paths were divided. My wife got gang 1 from her vegetarian menu, BELLA PANZANELLA Burrata Gurke “Barrique” Tomate Petersilie Focaccia announced the card to this court. Bella looked at this, and as with all the following courses, sauces and jus were always poured onto the table. Not my band, but I could taste the jus, very good. And also more reference to the namer. The thumb went up with my wife! For me ALLEZ LES SYLT Nordsee Seezunge Nienburger Spargel Kalbsbries Sauerampfer beurre blanc explained the map. After the palate filling first passage with its intense bisque it became filigree in the aromas. As with my wife, a stunning sauce, here Sauerampfer Beurre Blanc, was poured on classically prepared asparagus with the necessary bite. The sole fillet was on a bed of fried and cubed calfsbries. I don't know if I tried this combination before. But that was very good, well done Mr. Gabel! So, there we were already in the middle of the menu, my wife read the beautiful Panzanella a FRIESISCHE TEATIME (click for the complete overview Fenchelessenz Orange Haselnuss Estragon announced the card. And here is what a good cook, a good kitchen team can do in vegetarian dishes. The picture is not included in totals free of charge. With such arrangements you will make unforgettable experiences of good vegetarian dishes. Three plates or two plates and a teapot on the bowls took up the components mentioned above again and again in various presentations. Even today I have seasoned the fenchelessence of the teapot on the tongue, exactly three minutes, see sand clock, with Estragon. Great equipment and one of the most creative equipment I could experience in the fine dining area, even if I had only tasted small spoons. Let's see how my gangster could position himself. For me a MAL KOREA AND REACH Bentheimer Schweinbauch Sylter Royal Auster Rettich Imperial Kaviar Kimchi-Consomme reads the map. In the middle a Tatar from Auster with Emperor Caviar, delicious, actually, but Mr Gabel had left a little patzer here the kitchen. A piece of bowl was in Tatar, fortunately noticed before a tooth had to believe it. It should not happen in such a restaurant. But good, the kitchen apologised for this artificial palace. The belly of the pig is cooked and crispy through the crumbled own loop above. Cool idea... also delicious the radishes and the sorbet! Very tasty walk, but sad from the bowl piece, and he also suffered something that I had such a perfect vegetarian passage. The best time of the year was the theme for the 3rd run of my wife. Green asparagus heirs Observing puffs truffle Pecorinosauce advertised the service on this plate. Again a very good sauce was poured on. Since I haven't tried, I can only revalue my wife. She gave me a simple GUT. I don't want to say anything, but the baked egg with the sauce rusty over the table. My fourth band was PIRATE of NORDFRISIA Schleswig-Holsteiner Wagyu Petersilie Banane Whisky Ingwerjus said the service. Wild title for this court, maybe with reference to whisky? No matter, try is more important than the interpretation of titles. Again, an extremely intense, very tasteful Jus was served, which had clear ginger notes. As for the rest of the components, this jus was a small problem. Parsley and banana cream went under these jus. And above all the unpredictably good Wagyu piece could not stand against the intensity of the Jus. Too bad, from this guilt just stay over the jus as aroma....small steamers with my joy over the last corridors. We eventually turned into the second bottle of wine, see above. A first selected AC wine, Cotes du Jura Chardonnay from 2011, was unfortunately how we learned from the Sommelier. So Alternative 2, we were in Burgund, AC Pouilly Fuisse, 2013 Domaine Daniel Barraud. This Chardonnay continued. For my wife, the map was known to THE COUNTRY OF THE LAST Karotte Cashew Thai-Curry Reis. Jus was poured again, she smells temptation over the table again. The roasted and baked carrots were pure Umami. I could try. The remaining ingredients as creams on the plate. For me it became “precious” with a DÖNERTELLER “VERSACE” salt swamps “Gyros Style” Tzatziki Paprika Smoking said the card. The upper plate came to the table with a glass lid filled with smoke. I was instructed to inhale the smoke when removing the lid. Again a stunning, this time very classic jus, and a good matching pepper cream. Again the lamb with its crust. Instead of being an ironic "side movement" on the title of this band, the second part of the band should be recorded. A drumfell was served, filled with tzatziki and laminates. Are you serious? Tastefully, I didn't really find that right now, but it was funny. At the next equipment my wife took off once, or she got a spoon. The PRÄSIDENT was served "Kobunder Kaaslust" Pumpernickel Rum Plums. Cheese and Pumpernickel, my grandma has already done it. But of course not with the noble cheese of Liphuizen in Westfriesland am Ijsselmeer. Made with a rummy sauce, my wife and I had a nice cheese walk in front of the desserts. And they soon followed, because my wife PASTA ALLA PUTTANESCA Parmesan Lemon Olive Rucola announced to Mr Fork about his service, and under me I imagine everything but no dessert. We even asked about the order. What came was a hearty and hearty matter and therefore a very good dessert. With me the kitchen was not so brave with ORIENTAL ORANGE Orange Yoghurt Salt Mandel Langpfeffer a combination from which a dessert was derived. This dessert also has an eyewitness and just as delicious as my wife's. Then followed a few Petit Fous, of whom I only set them. For the rest of the three it was too dark to photograph them acceptable. Actually, I was too tired to evaluate those who were still appropriate. In my head and in conversation with my wife, food was also done by the menu. A small degree in the kitchen could be: Saucenkönig Felix Gabel had written in my review of 2017. It stays! He (and his team! Just worry that the saucers never stayed at the table, Seufzer! If a certain Bremer had been a connoisseur, I would have asked the stay of the saucers at the table. In the Resümee we had served a great vegetarian menu that a “conventional” but impeccable large menu was quite crowded. I wasn't unhappy with my menu, but I was jealous of my wife! We closed the evening with an incredibly smoky Islay Whisky from the Bruichladdich Distillerie, an Octomore Edition 07.2. I drank this in my life, but this glass of whisky also contributed a beautiful part of the bill of our evening. In addition, a port from the Palatinate was patterned with name experiment from the VDP vineyards, rather sweet. This has managed to serve the HB port destroyer... A very special thanks to the service tonight. Despite all the measures that limit the usual star service, we felt at all and above all to the young lady who takes care of our table. Good training, commitment and always a friendly smile and a friendly word made a lot of joy! And so the entry on the bons was completely according to our feeling. We're coming back! It was a very nice evening in the south of the island. And even if we really don't leave Rantum on vacation, for the gastronomy at Hotel Budersand as a whole and especially for the Kai 3, we are happy to take the way to us. PS after dinner is worth visiting the bar, drinking one of the last cocktails and listening to the pianist!

In the summer of 2017 we were the first time in Kai 3 in Hörnum. Since then it has not been possible to reconcile holiday planning and food. The fine dining offer of the Budersand Hotel has been decorated with a Macaron and in me the pleasure of returning. Thanks to the Corona virus, our Sylt stay was under special signs from late June to early July 2020. Among other things, it was clear that we would book all restaurant visits in advance from home. So it happened here too, the evening in Kai 3 was easily arranged by mail and I was very happy to visit. The day before, we had arrived spontaneously at the Budersand Hotel and enjoyed an excellent Bouillabaisse, whose photo in the gallery of the Vinothek des Budersand Hotel. Still with the taste of this magnificent soup in the mouth and in memory we went in the evening of the 30th. June again the lobby of the Budersand (not through the large turning door, but through the side door opened for us from inside and to the MuNaSchu check and turned us into the rooms of the Kai 3. Here's a first positive surprise. If the guest rooms still had a great public and lovelessness in 2017 with all the pleasure of the food served, it has now been achieved that it was much more convenient by simple measures such as mobile room dividers. Nice, one of the few reviews of my last review has been fixed. The Lord was then allowed to hang the dressing room of the lady in his accompaniment and his own in the next room on the bow and was then led with woman to the reserved table. Also thanks to the Corona rules, this table presented itself simply and without great decoration. We took place and ordered a dry Riesling champagne (woman and for me a white wormwood dry. Both aperitifs came to the table in a well-cooled state, we could devote ourselves to the choice of dishes. Compared to 2017, the offer has not changed or almost not. Chef Felix Gabel offers 2 menus. The aroma trip from 3 to 7 courses and a vegetarian menu in 5 courses. For the joy of the reviewer in me we could cover all offers with our choice. My wife took the vegetarian menu, “pimped” through Gang 1 of the great taste journey that I ordered in 7 courses. It remains culinary with the “nordic fusion” kitchen, announced by Felix Gabel, with regional ingredients. But the information about the menu and the later consumption prove that one does not object unconditionally to the motto. Then I would like to start with the served dishes, before our aperitif a first greeting of the kitchen. I can't write a little greeting here, we were served very tasty. A cover of red beds and horseradish was served on a slice of a good sourdough bread from the bakery Lund from Hörnum. A very creative kitchen welcome that I never got in a fine restaurant, but almost a little too lush. More fine food then the following kitchen greetings after we chose a menu and also our aperitifs were at the table. Mea culpa, I had noticed (real! what they were done and how they were made, but I cheated. The fleshy Umami bomb in the middle has been remembered, even because I made the mistake of eating the left and right in front of the two Macarons.... that comes out not to hear the dear young lady who served us all night at the table. I ask the entire Kai3 team for forgiveness that I cannot explain these greetings in more detail. In terms of wine, we had decided against the very well read offer of a wine tour, but had seen the 62 pages of the wine map created by Sommelier Thomas Kallenberg and chose a white Burgunder for the first courses, Cote d’or, from the domaine Francois Mikulski. The 2015 Bourgogne Aligote was consciously elected as a companion to the first courses, later, that was already consensus between my wife and me, it would be a little more “wood”.... the wine came with the last kitchen greetings. Räucheraal was served in a hollow Kohlrabi, accompanied by saiblings caviar and a Dill oil. Acid as a counter-pol put Picky Kohl Raiden in this little dish, very good! Now it was also possible to start with the actual menu! I had already written that my wife had ordered the first walk from the taste journey to her vegetarian “Cray and Beet” menu. For both CLAM CHOWDER “NUR ANDERS” because of lobster and pocket cancer, Mais Basilikum Limette Chorizo had explained this course. The band was served on two plates. In the first, see above, a classic bisque to knee well. In him was a half lobster tail and krick with a lime gel, a crunch was still there... slow and just brilliant, and I take it forward, one of the highlights of the evening. Ms. had suspected it, so she ordered it and was not disappointed. The second plate was determined by a farce of pocket cancer meat. Give it, in various consistencys, grilled, as cream and boiled. Choorizo oil brought the flowers to the plate, intercepted by a basil sorbet. Also a very good fish dish, but not quite at the level of lobster. You could still ask where the reference to the name Clam Chowder is? I don't know. The classic new English Clam Chowder prepared by me in my own kitchen quite often when I can get the right bowls at my fish dealer, consists of very different ingredients and resulting flavors (which always come from the GG group to Rheine, is cordially invited to taste! From gang two, our paths were divided. My wife got gang 1 from her vegetarian menu, BELLA PANZANELLA Burrata Gurke “Barrique” Tomate Petersilie Focaccia announced the card to this court. Bella looked at this, and as with all the following courses, sauces and jus were always poured onto the table. Not my band, but I could taste the jus, very good. And also more reference to the namer. The thumb went up with my wife! For me ALLEZ LES SYLT Nordsee Seezunge Nienburger Spargel Kalbsbries Sauerampfer beurre blanc explained the map. After the palate filling first passage with its intense bisque it became filigree in the aromas. As with my wife, a stunning sauce, here Sauerampfer Beurre Blanc, was poured on classically prepared asparagus with the necessary bite. The sole fillet was on a bed of fried and cubed calfsbries. I don't know if I tried this combination before. But that was very good, well done Mr. Gabel! So, there we were already in the middle of the menu, my wife read the beautiful Panzanella a FRIESISCHE TEATIME (click for the complete overview Fenchelessenz Orange Haselnuss Estragon announced the card. And here is what a good cook, a good kitchen team can do in vegetarian dishes. The picture is not included in totals free of charge. With such arrangements you will make unforgettable experiences of good vegetarian dishes. Three plates or two plates and a teapot on the bowls took up the components mentioned above again and again in various presentations. Even today I have seasoned the fenchelessence of the teapot on the tongue, exactly three minutes, see sand clock, with Estragon. Great equipment and one of the most creative equipment I could experience in the fine dining area, even if I had only tasted small spoons. Let's see how my gangster could position himself. For me a MAL KOREA AND REACH Bentheimer Schweinbauch Sylter Royal Auster Rettich Imperial Kaviar Kimchi-Consomme reads the map. In the middle a Tatar from Auster with Emperor Caviar, delicious, actually, but Mr Gabel had left a little patzer here the kitchen. A piece of bowl was in Tatar, fortunately noticed before a tooth had to believe it. It should not happen in such a restaurant. But good, the kitchen apologised for this artificial palace. The belly of the pig is cooked and crispy through the crumbled own loop above. Cool idea... also delicious the radishes and the sorbet! Very tasty walk, but sad from the bowl piece, and he also suffered something that I had such a perfect vegetarian passage. The best time of the year was the theme for the 3rd run of my wife. Green asparagus heirs Observing puffs truffle Pecorinosauce advertised the service on this plate. Again a very good sauce was poured on. Since I haven't tried, I can only revalue my wife. She gave me a simple GUT. I don't want to say anything, but the baked egg with the sauce rusty over the table. My fourth band was PIRATE of NORDFRISIA Schleswig-Holsteiner Wagyu Petersilie Banane Whisky Ingwerjus said the service. Wild title for this court, maybe with reference to whisky? No matter, try is more important than the interpretation of titles. Again, an extremely intense, very tasteful Jus was served, which had clear ginger notes. As for the rest of the components, this jus was a small problem. Parsley and banana cream went under these jus. And above all the unpredictably good Wagyu piece could not stand against the intensity of the Jus. Too bad, from this guilt just stay over the jus as aroma....small steamers with my joy over the last corridors. We eventually turned into the second bottle of wine, see above. A first selected AC wine, Cotes du Jura Chardonnay from 2011, was unfortunately how we learned from the Sommelier. So Alternative 2, we were in Burgund, AC Pouilly Fuisse, 2013 Domaine Daniel Barraud. This Chardonnay continued. For my wife, the map was known to THE COUNTRY OF THE LAST Karotte Cashew Thai-Curry Reis. Jus was poured again, she smells temptation over the table again. The roasted and baked carrots were pure Umami. I could try. The remaining ingredients as creams on the plate. For me it became “precious” with a DÖNERTELLER “VERSACE” salt swamps “Gyros Style” Tzatziki Paprika Smoking said the card. The upper plate came to the table with a glass lid filled with smoke. I was instructed to inhale the smoke when removing the lid. Again a stunning, this time very classic jus, and a good matching pepper cream. Again the lamb with its crust. Instead of being an ironic "side movement" on the title of this band, the second part of the band should be recorded. A drumfell was served, filled with tzatziki and laminates. Are you serious? Tastefully, I didn't really find that right now, but it was funny. At the next equipment my wife took off once, or she got a spoon. The PRÄSIDENT was served "Kobunder Kaaslust" Pumpernickel Rum Plums. Cheese and Pumpernickel, my grandma has already done it. But of course not with the noble cheese of Liphuizen in Westfriesland am Ijsselmeer. Made with a rummy sauce, my wife and I had a nice cheese walk in front of the desserts. And they soon followed, because my wife PASTA ALLA PUTTANESCA Parmesan Lemon Olive Rucola announced to Mr Fork about his service, and under me I imagine everything but no dessert. We even asked about the order. What came was a hearty and hearty matter and therefore a very good dessert. With me the kitchen was not so brave with ORIENTAL ORANGE Orange Yoghurt Salt Mandel Langpfeffer a combination from which a dessert was derived. This dessert also has an eyewitness and just as delicious as my wife's. Then followed a few Petit Fous, of whom I only set them. For the rest of the three it was too dark to photograph them acceptable. Actually, I was too tired to evaluate those who were still appropriate. In my head and in conversation with my wife, food was also done by the menu. A small degree in the kitchen could be: Saucenkönig Felix Gabel had written in my review of 2017. It stays! He (and his team! Just worry that the saucers never stayed at the table, Seufzer! If a certain Bremer had been a connoisseur, I would have asked the stay of the saucers at the table. In the Resümee we had served a great vegetarian menu that a “conventional” but impeccable large menu was quite crowded. I wasn't unhappy with my menu, but I was jealous of my wife! We closed the evening with an incredibly smoky Islay Whisky from the Bruichladdich Distillerie, an Octomore Edition 07.2. I drank this in my life, but this glass of whisky also contributed a beautiful part of the bill of our evening. In addition, a port from the Palatinate was patterned with name experiment from the VDP vineyards, rather sweet. This has managed to serve the HB port destroyer... A very special thanks to the service tonight. Despite all the measures that limit the usual star service, we felt at all and above all to the young lady who takes care of our table. Good training, commitment and always a friendly smile and a friendly word made a lot of joy! And so the entry on the bons was completely according to our feeling. We're coming back! It was a very nice evening in the south of the island. And even if we really don't leave Rantum on vacation, for the gastronomy at Hotel Budersand as a whole and especially for the Kai 3, we are happy to take the way to us. PS after dinner is worth visiting the bar, drinking one of the last cocktails and listening to the pianist!