Schlossrestaurant 1745 Im Schlossgut Gross Schwansee

In this post, I would like to share my culinary experiences in the restaurant 1745 of the Schlossgut Groß Schwansee on the mecklenburg Steilküste in Nord-West-Mecklenburg from April 2017. Quite apart from any city road and only a stone's throw from the Baltic Sea, I was only attentive by a hint of the castle estate converted into the hotel business and its restaurant. So I spontaneously asked by phone if you would grant a 5-course menu individually compiled from the a-la-carte offer. This was frankly and friendly, fortunately, and later by e-mail it was very pleased to have a price proposal of 81€. The ambience here is, of course, very idyllic and well-maintained and therefore meets the expectations of a castle estate. The restaurant also presented itself with elegant and qualitative interiors. Of course, the bright spot at the fully glazed front is particularly beautiful, which offers the view directly to the near Baltic Sea. This makes it truly relaxing. Outside view. The service provided by several young men and women also remained positive to me: always open-hearted, very communicative and friendly, they ensured an always cozy and absolutely relaxed atmosphere. As mentioned later, also with complaints wishes of the guest were relaxed and hospitable, the evening for me started with various homemade breads (baguette, walnut bread, focaccia) to which a tomato dip; butter with lime and thyme; and olive oil. Homemade bread (right: Baguette, middle: Walnut bread, left: Focaccia) with a tomato dip, butter with lime and thyme, as well as olive oil. All the breads were of very good quality with soft, looser and warm crumbs while at the same time red crust. The tomato dip I enjoyed with its very intense, fresh tomato flavour and also the butter and olive oil convinced with freshness. There was no amuse gueule so that the menu started with soot potato soup Limette Garnele. The soup was wonderfully creamy, well-tempered and also aromatically successful. In addition, there were a few hauch-thin, crusty sweet potato chips, lime teas, as well as a crisp, crisp on dried lemon grass. Through the spear, it was provided with a fine citrus aroma, so it was not only an optically appealing idea of performance. The second appetizer called the Entenleber Chocolate Shallots grape jelly . The fried variant was suitable with a slightly crowned crust accident. On the other hand, it was soft inside (for my taste almost too much). The slightly bitter taste of the liver was supplied with a sweet counterpart by the tupfers of red and white grape jelly, which, even at their low dosage, showed a very clear grape taste: this combination was suitable. Even better was the sprout from the gooseberry, which was covered with sprinkled chocolate and thus received a beautiful bite. The underlying shark rings also had a great bite. Thanks to the use of thyme and rosemary, this creation did not drift too much into the sweet corner. It was followed by the seafloor nickel nickel nickel orange risotto . Seedsufel nickel nickel orange risotto . In this course, service and kitchen proved the above mentioned further side of their class and routine. The first time, unfortunately, luck was not fair: Unfortunately, the already solid sea dweller was not to divide with fork or knife, a piece of rubber. Friendly and sovereign, the service immediately organized a new copy and this time the navy was perfectly cooked and juicy. The one with risotto with chives was already as fun on the first plate as I think it should be. The spicy cabbage was nicely crisp and received a fresh character through small orange pieces. Thus, the Fauxpas does not lose weight at all during the first service. Landuro pork ridge abdominal pumpkin apple then called the meat-containing main course. The two magnificent specimens of the pork ridge were made, especially for pork, very lightly glassy with delicate and juicy consistency: each bite was fun here. The very fine, sweet pumpkin felt was once again given a matching opponent with the finely acidic apple columns. The pig farm was sharply fried and thus had a reddish crust with great roasted aromas. This also blended perfectly with the butter-soft consistency of the belly, which could already be split with the fork alone. At the end, the patisserie with the dessert apple box Mandeln Sauerrahmeis put a crown on the whole again. The apple cube was still warm and wonderfully fluffy with fruity apple, fine cinnamonoma and a little caramel. Almond pencils and burnt almonds made the crunch. The Sauerrahmeis was also righteous to its name: the fine acid gave the whole dessert an additional freshness. There was something crumble, apple slices, berries and a few baisers. So all this together gave one last culinary smile on the face. All in all, the restaurant in 1745 thus offered a truly worthy 5-course menu, where a small weakness (at the navy) could be compensated with routine. The quality of the products and preparation convinced as well as the sovereign service and the ambience. However, since the 5 courses without Amuse Guele at 81€ are on a low price compared to other non-Stern-paid restaurants a few steps higher, although these are quite equivalent qualities, I would therefore only take off a package in terms of price performance. Personally, the evening experienced here was nevertheless worth the money. If you still keep this level here today, the castle estate with its restaurant is an absolute secret tip for me.

In this article I would like to share my culinary experiences at the restaurant 1745 of the Schlossgut Groß Schwansee on the mecklenburg Steilküste in Nord-West-Mecklenburg from April 2017. Apart from every city road and only a stone's throw from the Baltic Sea, I was only attentively transformed by a hint of the castle estate into the hotel business and its restaurant. So I spontaneously asked by phone if you would provide a 5-course menu individually compiled from the a-la-carte offer. This was open and friendly, happy, and later, by email, it was pleased to have a price proposal of 81€. The ambience here is, of course, to be described as very idyllic and well maintained and thus meets the expectations that one can have for a castle ground. The restaurant also presented itself with elegant and qualitative interiors. Of course, the bright spot at the completely glazed front is particularly beautiful, which offers the view directly to the near Baltic Sea. This makes it really relax. Outside view. The service of several young men and women also remained positive to me: Always open-hearted, very communicative and friendly they ensured an always cozy and absolutely relaxed atmosphere. As mentioned later, even with complaints wishes of the guest were relaxed and hospitable, the evening for me began with various homemade bread types (beuette, walnut bread, Focaccia), to which a tomato dip; Butter with lime and thyme; and olive oil. Homemade bread (right: Baguette, middle: Walnut bread, left: Focaccia) with tomato dip, butter with lime and thyme and olive oil. All breads were of very good quality with soft, loose and warm crumbs, while at the same time red crust. I liked the tomato dip with its very intense, fresh tomato taste and also the butter and olive oil convinces with freshness. There was no amuse-gueule so that the menu started with soot potato soup lime shrimp. Soot potato soup lime shrimps. The soup was wonderfully creamy, well tempered and also aromatically successful. There were also a few thin, crusty sweet potato chips, lime teas, as well as a tie, crispy on dried lemon grass. Through the spear he was provided with a fine citrus aroma, so it was not only an optically appealing idea of performance. The second appetizer called itself the Deenleber Chocolate Shallots grapes jelly. The duck livers were served in two ways. The fried variant was suitable with a slightly crowned crust accident. On the other hand it was soft inside (for my taste almost too much). The slightly bitter taste of the liver was delivered with a sweet counterpart by the cups of red and white grape yellow, which showed a very clear grape taste even at its low dosage: this combination was suitable. Even better was the spear from the gooseberry, which was covered with raspberry chocolate and thus received a beautiful bite. The underlying hairings also had a great bite. Thanks to the use of thyme and rosemary, this creation did not drive too much into the sweet corner. It followed the seabed Nickel nickka orange risotto . Seek nickel nickka orange risotto . In this course service and kitchen proved the above mentioned further side of their class and routine. The first time, unfortunately, luck was not fair: Unfortunately, the already solid sea dweller was not with fork or knife to share a piece of rubber. Friendly and sovereign, the service immediately organized a new copy and this time the navy was perfectly cooked and juicy. The one with Risotto with cuts was already so funny on the first record as I think it should be. The spicy cabbage was beautifully crisp and received a fresh character through small orange pieces. The Fauxpas lose no weight at all during the first service. Landuro pork ridge abdominal pumpkin apple then called the meat-containing main course. The two magnificent specimens of the pork comb were made, especially for pork, very lightly glazed with delicate and juicy consistency: each bite was funny here. The very fine, sweet pumpkin felt again received a matching opponent with the fine acid apple columns. The pig farm was sharply fried and thus had a reddish crust with large roasted aromas. This has also blended perfectly with the butter soft consistency of the abdomen, which could already be shared with the fork alone. Finally, the terrace series with the dessert apple Mandeln Sauerrahmeis again set a crown to the whole. The apple cube was still warm and wonderfully fluffy with fruity apple, fine cinnamon monoma and a small caramel. Almond pencils and burnt almonds made the crunch. Sauerrahmeis was also righteous to his name: the fine acidity gave the whole dessert an additional freshness. There were some crumbs, apple slices, berries and a few basils. So all this together gave a last culinary smile on the face. Overall, in 1745, the restaurant offered a truly worthy 5-course menu where a small weakness (on the navy) could be compensated for with routine. The quality of the products and preparation convinced both the sovereign service and the ambience. However, as the 5 courses without Amuse Guele are at a low price compared to other non-star-paid restaurants, a few steps are higher, although these are quite equivalent qualities, I would therefore only decrease a package in terms of price performance. Personally, this evening was worth the money. If you still keep this level here today, the castle estate with its restaurant is an absolute secret tip for me.