butter Restaurants in Norderney
The best places in Norderney to eat butter. Our interactive map features all restaurants around Norderney who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order butter or dine out.
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Norderney, Herrenpfad 1, 26548, Norderney, Germany
"The staff is very nice, and the pepper steak the nice bus driver"
4.2
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4.2
Menu
Online table booking
City: Norderney, Bismarckstr. 11 | 26548 Norderney, 26548 Norderney, Lower Saxony, Germany
Terrace, Buffet, Serves Alcohol, Free Wifi
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Norderney, Damenpfad, 26548 Norderney, Germany
"Today it should be the first and only restaurant on the East Frisian islands, which is blessed with the ordinations of the tourist department of a French tyre manufacturer. The reservation already provided for the previous day failed because it had just booked a good sign. For today there was enough space and friendly distance, the reception of the Hotel Restaurants Seesteg confirmed our concern. We felt comfortable now. The greeting was very friendly and we had the choice between inside or on the terrace (for lunch or as long as it is still bright, certainly the first choice because of the ingenious location). Since it was already clear to us that it will be a longer evening, we chose a table inside. Beautiful, dark wooden tables, many of them equipped with guéridon on rollers, with surprisingly comfortable, medium-brown wooden chairs with arched back and armrest. The padded leather seat area also allows longer stays. The tables themselves only partially covered, but then very appealing simply with bright linen sets, napkins on table tops, salt and pepper mills (Peugeot), wind light, each rose blossom, wine and water glasses, bread plate and solid silver tool for three courses. Missing cutlery parts were refilled with white fabric gloves after ordering. Very fast there were baguettes and whole grains of nuts bread and butter and mandatory, still water (0.7 L à 7, Euronen). The Amuse-Gaule, creamy beef tar with perfectly ripe avocado, croûtons and Shiso Purple was also served quickly, a short but tasty pleasure. Already during the first deepening there was a dialogue that should be repeated in absolutely identical form (based on the answers and the emphasis of the waitress). This is only funny with Louis de Funès, in communication with guests it throws an exposed light on setting the service. Example: Including the glass of Madame Mme: “Thank you very much.” Serv: “Seeehr, seeehr gaeerne!” Then my glass will be covered with Moi: “Thank you.” Serv: “I DANKE Iihhnen!” The statements of the service actor in such an exaggerated modulation that you want to get rid of at the first moment, but what remains in the neck, because you have to find out when looking into the face of the waitress: Sch, who thinks that seriously. As mentioned above, however creepy as a single case with identical repetition can be tolerated at each supplement. The further interaction with the service was largely normal. The desired exchange of allergen-moist mussels against Asian mackerel was possible without any problems, and so we were looking forward to 88, Euronen per person on these five courses: Climbing mussels with garden pebbles, melons and chorizo A great start, finally beautiful large specimens, really rusty sweet musculoskeletal with strong nussy red staromatics without Magnificent North Sea Makrele asian with radishes and coriander Very beautiful glazed mackerel fillet on fine coriander mirror, crispy radishes and Beurre Blanc foam hops, accompanied by some wild rice. Makrele is basically a bit difficult, especially if it is not absolutely fresh or slightly overwhelmed, this was of course not the case. Although it is not our favorite fish, in this perfect cooking level and combination with Asian flavors absolutely succeeded. Black seaweed with pancetta, sepia and tomato An excellent fish and a beautiful part, perfectly boiled to the point and in combination with the delicate melting pancetta, some sepiatine sauce, salaricorne, popped wild rice and Pikecaviar another highlight. Only the tomato paste, probably thought as a double point, came acidified for our feeling and overlaid the finer nuances. Pigeon with tube, roasted ram potatoes and parsley bounty boiled dovetail, super delicate and juicy, there is something Fleur de Sel complete. A beautiful idea is the crispy roasted, round-picked potato stack. Sufficiently strong to support the aroma of the dove, but of pleasantly fine consistency. For this purpose, hard-worn fingers on carrot sponge and velvety mild parsley sauce – I also find better suited as boulevard. Before the main course a non-traditional palate refresher was crowned from the classic menu sequence in the form of a Gin Tonic Sorbet with white dill chocolate and cucumber foam. Sounds funny, but a cool combination. The light bitter note of the juniper relieves a very welcome interruption through the cucumber aroma along with the essential oils of the dill and the crème cocoa butter aroma. Reh with onions, blueberries, mushrooms and French Toast Puhh, I'm starting to get the superlatives. The roe again in the “improved” implementation, on the outside seamlessly browned and inside as thought by the inventor. The other components are also harmonious. Onion cleaner, red wine onion and beautified mini-lauch onion along with the mushroom Duxelles, strong jus and blueberries mark an ideal autumnal impression. Pear Helene with sweet wood Admittedly desserts for me as candy Grinch are usually quite negligible. I really missed something here. The classics raped over aeons were continuously served by conserving pears and industry chocolatesaucene equivalent in a very successful interpretation. The pear as gel, chip, foam and lack of matching vocabulary “perle air chocolate”. Instead of Schokosauce an intense cocoa cream and as a harmonious addition veritable lakritzeis. Chapeau, the star for the kitchen is well maintained! In contrast, the service drug surprises with various deficits. For example, no after-service was offered on bread and there was no aperitif recommendation. Although we had ordered water, they gave up loud in the second bottle. The empty wine glasses were overlooked again when the dishes were put in. After the crowd of guests had gone, the big, loud-hearted environments began. Not misunderstood, of course, the restaurant must be prepared for breakfast service, but this is also much more discrete, we had just started the main course and felt already as a disturbing factor. Finally, it worked, actually we would like to have the pleasure of suitable digestion, which apparently induced by the near evening, the hectic operation ensured that we already asked for the bill when raising dessert. The then half-hearted coffee or Dauif was offered again fits into the picture so that you know the standards but do not apply. Very strange, we had left our Death Metal T-shirts in the guest house and not with burning hedgehogs... For two menus in five excellent courses, a bottle of Grauburgunder (38, Euronen) and two bottles of water, 228, Euronen were due, the kitchen is definitely worth it."
4.3
Menu
Online table booking
4.3
Menu
Online table booking
City: Norderney, Friedrichstraße 18, 26548 Norderney, Germany
At Friedrich Norderney in Norderney, you get a tasty brunch for breakfast and you can at will indulge, Also, the visitors of the restaurant love the extensive variety of various coffee and tea specialities that the establishment has to offer. In addition to small snacks, sweet pieces and cakes, we also serve cold and hot drinks.
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Norderney, Luisenstraße 16, 26548 Norderney, Germany
"After a long time it was clear that we were allowed to spend our spring week on Norderney, which was booked in autumn, and hopefully we were able to resume the culinary life. First restaurant visits in Bremen and the neighboring village Ritterhude were mixed. Two of the most important restaurants Firenze, Orpheas, also booked on weekends, were happy to welcome many guests. In the Syrian Afrin, in the Italian L ́Angolino and in the Croatian ambience of the former Mediterranean, it looked very depressing. I can only appeal to everyone: visit your tribal restaurants and leave generous Euros there, otherwise you cannot complain if it will soon be one or the other host! On Norderney unfortunately also empty spaces. A new access to search and view is the Oktopussy at Hotel New Wave, which was opened shortly after our last year island stay. On the homepage, high ambitions are announced with the hint that the hotel manager Sascha Lissowsky worked in the star temple “La Vie” in Osnabrück. But read: “Together with the cook Klaus Zehbe he develops the special moment of enjoyment of the OKTOPUSSY: Culinary surprise sets sic! they set new standards together with craftsmanship from the finest! The concept is casual, down-to-earth and with ingredients from all over the world and the best from the region. ‘ [here link] Currently, the octopussy is still working in the corona war mode because it was offered only a reduced card in the evening. This is understandable because the current corona restrictions allow only one behavioral operation. On Thursday after Pentecost, almost all tables were occupied at 7 p.m., which the Oktopussy can currently offer at a reasonable distance. It is casual and the audience around us was also curious about the octopussy. As a man of people and friend of the neighborhood restaurants, I always make it hard to evaluate restaurants of this category. We have not regretted our visit and if the map available on the homepage is offered, there are still some positions that make curious and encourage a future visit. Because you don't pay attention to the euro on holiday, the almost 110 euros are also not forbiding for us. But in Bremer everyday life, an octopussy remained a restaurant for the special occasion. When assessing the price-performance ratio, it is necessary to take into account the investments in the generous and good restaurant and its amortization. For drinks a high price level: The open, classified house wines are between 4 and 5 euros for 0.1l and are calculated with a percussion factor of up to >5, is shown exactly on the calibration line. A Pils 0.2l strikes with 2.80 euros. The water appears almost cheap for 6 euros. In annoyingly highly appreciated, I still felt to discuss main dish Grilled Octopus with 26 euros. In the overall show, the generous Amuse Gueule and the other food prices do not wake up and so good four stars jump with economic understanding for the price-performance ratio. Service In the Oktopussy you place a lot of value on a personal address. The most important protagonists with photo and first name are presented on the homepage. In the case of a phone reservation that was only successful in the third call, it was consistently reduced; during the visit we did not notice this in the review. In service probably five younger women in gray octopussy standing collar shirt and light brown aprons. Among them a means not spoken German. The atmosphere that the service team spreads is pleasantly relaxed overall, but without remarkable personal or humorous speech next to the information collection and the “was it right question”. Recommended as aperitif was a good Cava rosé 6.5 Euro/0.1l. The then gifted wines Rosé Clarette 5 Euro/0.1l and Domaine du Tariquet Sauvignon blanc 4.5 Euro/0.1l would like to have three degrees colder. The open wines from the bottle are presented at the table. I liked my A mon père Ventoux 2017 9.8 Euro/0.2l as popular and fruity very good. Flott served the Amuse Gueule and then no boredom occurred. Good in terms of drinks, whose fill level was observed attentively in the glasses, to request further requests and also to fulfill them quickly. After the appetizers were asked to go on or wait for 10 minutes. So it was very quick to hear what was also possible for the rest of the tables in view of the open kitchen and the clearly perceptible announcements by chef Klaus Zehbe. Maybe we wanted to have all the tables occupied early, we returned at 17.00 and are quickly available for a second shift. For service my standard rating of three stars for a satisfactory performance without knocking. Food On the table the reduced card: Four appetizers in the range from 14 to 16 Euro including Vitello Tonnato 2.0 with calf and tuna, five main courses between 21 gnocchi with rocket and tomato sauce and 32 Euro stone butter and three offers from the terrace to 13/14 Euro. But to our pleasant surprise a generous and successful greeting from the kitchen as a start. Brav inserates self-baked rye bread, chives, olive oil, sea salt flakes and two barrels of foamed asparagus soup! It is best to have a warm bread with cumin and also a slightly cool, puffy chalk butter, a simple, perfect harmony. Also very well the swallow of unbound, hot savings. With good mood we then expected the daily recommendation Spargelsalat 9 Euro and for me the Bouillabaisse “Oktopussy Style” with Sauce Rouille 14 Euro. The asparagus salad served on an elongated flat bowl with white and green asparagus, cooking and sea air sinks, bread lanterns with pesto, made with a refreshing vinaiigrette, my constant companion was very good. My Bouillabaisse was poured at the table into a medium-sized soup bowl with a small octopus arm and a small piece of fish fillet. As a further use a shell and a few North Crabs. Two roasted slices of white bread, coated with oil and a shell with the roulette. With a fish soup I can handle five stars if it can create my culinary memory of the fish sheds in Provence. Creation in the octopussy could not succeed completely. First it was because neither the roast bread nor the roulille had experienced remarkable garlic and remained boring for me. At the fish soup was only slightly hot, I wondered with every spoon missing for the fifth star. Something pastis, a more remarkable fish note of the base? So only four stars. The grilled octopus as the main food was set for me because if octopus is offered, then I also take. On the map were cut as supplements tomato compote, olives, cream and jelly from the octopus and tomatoes potato jam, for 26 euros. That promised to be a good deal. When the plate was served, it was terrified. Some of the supplements were plumbing. But really disappointing the few sections of the caterpillar arm. I know that Oktopus is not a bargain of the use of goods, but the grilled octopus in the Orpheas family tree as an appetizer for less than 10 euros is more the crimp than the saving variant than the main course in the octopussy. Tastefully there was nothing to put on the octopus: delicate meat and strong grill aromas at the same time. For a saturation my constant companion had the so popular and frequently encountered Wiener Schnitzel with potato cucumber salad and Cranberry compote 23 euros from the size of the part the better choice. One saw how the sous boss carefully shredded the thin slices and brittle in the pan, which one only heard. The Panade of the impressive Schnitzel waved and separated from the Schnitzel. Half a lemon in a small sauce. A very good idea for form and function, because the lemon could be expressed so well without the cores coming into the panade. Since the carving was good, I was allowed to eat half of the carving after my Oktopush apps. The meat as such is more taste-neutral; Panade and lemon are crucial in this court. A little more taste would have been good for the potato salad. I missed broth and acidity. Now for evaluation. The Amuse Gueule I let go with five stars and half weight, Spargelsalat 4.5, Bouillabaisse 4, Oktopus 4, Schnitzel and K Salat 3.5. This gives an average of exactly 4 stars. Ambiente The restaurant moves around the corner of the hotel building and is very light and transparent with floor-facing windows. The entrance area and the open L-shaped seating area are generously dimensioned. Eye-catching is the tress and the underlying, fully visible kitchen. It goes colourful: dark blue on walls, columns and ceilings, light blue of seat cushion, white from the chairs and a floor in cold hall look. The square tables with large metal foot with wood surface and bare. Their size, like in the newly furnished restaurants, is rather modest, but everything could be accommodated. Decorative necklace is dispensed with. Only bottle-shaped vases with two flower sticks and pillows on the benches are allowed. If I sit in such an ambience, I always wonder if it is done for a longer, cozy evening and for me I would deny it. I'm just socialized in the niches of the blue white Greeks! The kitchen is dominated by the clear statements of the boss, sometimes in English. The other four competitors work quite wordless at their stations. In the pots you cannot see, there is the vase for the beverage supply. Cleanliness All right. Wet for disposal it will be in the basement. Here, noble, high-gloss dark structure tiles dominate the optics. The ink cups are formed by the yellow fabric hand towels for individual use, which are circular in a bowl."
butter
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Price
The Average price for butter is:
$5.2