Anno 1865 Im Reethus

Restaurant Reethus is located in the oldest house, built in 1865 in Timmendorfer Strand. At the reception of the Hotel Fuchsbau we had reserved a table that was confirmed by phone the next morning, which had already fascinated me. The house is close to the beach and offers an outdoor terrace in summer. When we arrived on the ground floor, we were kindly received and led to our table on the first floor. The well-trained waiter asked for first drinks requests and we ordered Aqua Panna (0,7l 6,80€ and Cola light (0,2l 2,90). The question about water room temperature or cooled was asked and I wonder why this is not often asked. The question of the early drink request is good for me, because we decide for an aperitif or a water regardless of food. The drinks came fast and we could place our order. My Cabernet Mondavi (0.2l. €7.80 and a Cremant (7.50€) were also served quickly. Al Amuse Geule we have tomato and potato baguette with 2 dips. That was good, but I had become more tasteful elsewhere. Shortly afterwards my asparagus soup came, very hot and well lubricated with al dente asparagus discs. The soup was not exorbitant, but all right. Then we got a mixed salad consisting of sprouts, cherry tomatoes, pepper cubes and green salads, made with a delicate balsamico dressing. Next, the main course is a Rumpsteak by Husumer Weiderind with potato gratin and a parsley Pesto. The meat ordered my wife well, I ordered my medium. The potato gratin was a dream that Pesto was good, but unfortunately my wife's meat was fried, my wife was really medium, but... we gave up after half as the meat was really very hard. It was already an attempt to cut this with the sharp brand knives, and our teeth no longer wanted. We've never had such a tasty lapping steak before. We asked the nice waiter and complained about our suffering. His reaction was very professional, he thanked for our complaint and went to the kitchen. It did not take long and he confirmed that the kitchen took this strand out of sale and regretted that it had happened. I just thought for myself: does a cook have to remember when the strand or the frit is cut? As a dessert, we have a red hat with vanilla ice cream. Actually, this was the highlight of this evening, very delicate with cinnamon and star anise and a really big part. As compensation we received an excellent walnut fire from Brigitta Rust and an equally good raspberry fire from Scheibel. The payment process went fast and it followed again an apology for the unfinished meat. Conclusion: The service was excellent, the ambience we liked well, cleanliness is nothing to express, but what have we broken that we had so much bad luck at the main course? But: it can happen.

Restaurant Reethus is located in the oldest house, built in 1865 in Timmendorfer Strand. At the reception of the Hotel Fuchsbau we had reserved a table that was confirmed by phone the next morning, which had already fascinated me. The house is close to the beach and offers an outdoor terrace in summer. When we arrived on the ground floor, we were kindly received and led to our table on the first floor. The well-trained waiter asked for first drinks requests and we ordered Aqua Panna (0,7l 6,80€ and Cola light (0,2l 2,90). The question about water room temperature or cooled was asked and I wonder why this is not often asked. The question of the early drink request is good for me, because we decide for an aperitif or a water regardless of food. The drinks came fast and we could place our order. My Cabernet Mondavi (0.2l. €7.80 and a Cremant (7.50€) were also served quickly. Al Amuse Geule we have tomato and potato baguette with 2 dips. That was good, but I had become more tasteful elsewhere. Shortly afterwards my asparagus soup came, very hot and well lubricated with al dente asparagus discs. The soup was not exorbitant, but all right. Then we got a mixed salad consisting of sprouts, cherry tomatoes, pepper cubes and green salads, made with a delicate balsamico dressing. Next, the main course is a Rumpsteak by Husumer Weiderind with potato gratin and a parsley Pesto. The meat ordered my wife well, I ordered my medium. The potato gratin was a dream that Pesto was good, but unfortunately my wife's meat was fried, my wife was really medium, but... we gave up after half as the meat was really very hard. It was already an attempt to cut this with the sharp brand knives, and our teeth no longer wanted. We've never had such a tasty lapping steak before. We asked the nice waiter and complained about our suffering. His reaction was very professional, he thanked for our complaint and went to the kitchen. It did not take long and he confirmed that the kitchen took this strand out of sale and regretted that it had happened. I just thought for myself: does a cook have to remember when the strand or the frit is cut? As a dessert, we have a red hat with vanilla ice cream. Actually, this was the highlight of this evening, very delicate with cinnamon and star anise and a really big part. As compensation we received an excellent walnut fire from Brigitta Rust and an equally good raspberry fire from Scheibel. The payment process went fast and it followed again an apology for the unfinished meat. Conclusion: The service was excellent, the ambience we liked well, cleanliness is nothing to express, but what have we broken that we had so much bad luck at the main course? But: it can happen.