Red wine Restaurants in Norderney
The best places in Norderney to eat Red wine. 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 Red wine or dine out.
4.8
Menu
Online table booking
4.8
Menu
Online table booking
City: Norderney, Damenpfad 37-40, 26548 Norderney, Lower Saxony, Germany
Card Payment, MasterCard, Highchairs Available, Accepts Credit Cards
4.1
Menu
Online table booking
4.1
Menu
Online table booking
City: Norderney, Schmiedestr. 8, 26548 Norderney, Lower Saxony, Germany
"For years like "home" in the forge. one of the points on ney that give you the all-round feeling. the drink selection is probably legendary."
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Norderney, Jann-Berghaus-Str. 8, 26548 Norderney, Lower Saxony, Germany
"No longer Jann-Bergheim-Straße, but opposite the post at the bronze seals. very nice new furnishings and best, delicious quality!"
4.7
Menu
Online table booking
4.7
Menu
Online table booking
City: Norderney, Damenpfad 20, 26548 Norderney, Germany
"Excellent good food, best service in a great atmosphere"
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Norderney, KIrchstraße 26, 26548 Norderney, Germany
"With a “secret tip” today was the first but definitely not the last time here! Charming ambience, perfect service with a well-being guarantee, with first-class quality of food drinks! Thanks for a perfect evening... until the next time"
4
Menu
4
Menu
City: Norderney, Weisse Düne 1, 26548, Norderney, Germany
"We were there for lunch. very full. have come in passing a free space. have other people seen the minutes waiting for a place and have gone up and down. for it to take half a point and half a point for it that the waiter gave us that we stole the card. Unharmed....but otherwise very friendly and tasty. would therefore have gone further. burger 2.0 clear recommendation."
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."
Photo by henny-bittner
Red wine
You can find Red wine in Restaurants.
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Price
The Average price for Red wine is:
$7.7