Der Butt is situated in the wonderful Yachthafenresidenz Hohe Düne – which I have written about previously
Der Butt is still proudly holding on to its 1 star Michelin Rating, and chef Tillmann Hahn continue to improve. Apart from the restaurant he is also involved to some extent in the other restaurants inside the resort. Tillmann Hahn has been with the resort since 2008 – and was chosen to cook for a German G8 summit, a few years back so he is probably good enough to cook for me. The restaurant holds only 26 places so booking is essential.
The resort offers a little bit of everything. I shall just hightligt the following reasons that we keep coming back.
- A splendid view of the Baltic Sea, and Der Strom – you can just drift away on your balcony and wish the stay will never end.
- Great rooms
- A full-time children care – possible from 10 am to 7 pm, with each day having a special theme. The kids LOVE it.
- A GREAT bar, with all you could wish for – a huge selection of cocktails, champagne, whisky, gin etc. etc. etc.
- A good selection of children friendly restaurants
- An amazing breakfast buffet, with a-la-carte chef preparing omelettes etc.
- Der Butt, one of the best restaurants in the region, and for sure worth a visit
- Top-service from all staff within the resort
- Warnemünde with shops and beach just a stone-throw away
Hey, did I get carried away ?. Well we love it there. We had read on-line that the service was not as good as it used to be. We experienced nothing like that. Not a fraction.
But…this time its about Der Butt and Tillmann Hahn and his team,
The missus at the Kamin Bar, Der Butt in the back-ground
Ray Tschörner, the tall smiling waiter had already spotted me a day or two before and we had a small chat. Im a sucker for recoqnition. It always work on me. Upon reserving we had noted the gluten-free issue as well as the vegetarian status of the missus.
So when entering it was a releave to see a speical basket of bread prepared for her. Why do I keep mentioning this. Because you have no idea how stressy and irritating it is when this issue is not handled correctly. Apart from the emotional stress – the health is at risk. So thank you all you chefs out there who does in fact realise this and adjust accordingly.
4 different thematic menus are offered, a classic, a meditteran, an exotique and a vegetarian menu. You are free to cross choose from all 4 menus, and the price of menu varies then from 65-115 eur depending on how many dishes you order.
Small selection of tasters...
The new Sommelier, Sven Mähnert, made a good impression, and was very service-minded and attentive throughout the evening. We opted for a Pouilly Fuisse for Astrid, and also the wine menu for me – I felt like trying something different than just Chardonnay.
3 kinds of extra virgin olive oil, 5 kinds of salt
This was an improvement to previous visits where we were offered to choose from 20 different kinds of salt to go with the bread and wonderful oils. This was much better and not as time consuming, – and how much salt do you need to try. Great selection, the olive oils delicate, all of them.
Wonderful, the lightness of being. Hahn cooks ever so light. And we like that.
3. amuse for me
- and for the missus.
Again, wonderful, again respecting her non-meat eating status. We felt this was going to be a wonderful evening.
A highlight for me, wonderful dish, pretty and so delicate and tasty. 10p
The dish of the missus...Tartare of Langoustine with avocado and mild chili granitê
Lots of details, Astrid could have wished for a bit more chili in the granitê – but I guess we like it more spicy than your average customer. 8p
The best wine of the evening I found was this one….
Chenin Blanc from South Africa
Primeur de Provence, 3 kinds of veal...
Actually it was one of the starters on the 4 menus, but I decided to throw it in as small something in between the dishes. The kitchen decided it would be boring for the missus to watch me eat, they had prepared a little something for her too…(nice touch).
Brook trout on beans and "Satureikraut"
Both great little dishes, I love the presentations. And you have no doubt in your mind that the kitchen works with best of produce available. 8.5p
Grilled Yellowtail-Kingfish with mango salsa and choriander
I loved this dish, the missus found the fish a bit on the dry side. 8.5p
Poached Turbot for the missus...
- lamb for me...
Both dishes very strong. The presentation of the lamb was maybe not the best, but the tenderness and the taste made up for that. SIMPLY GREAT. 9p
Chocolate Grand Cru with full-ripe cherries
Great stuff again 8.5p
Sweets for my sweet, sugar for honey...
If you are ever in the resort, dont miss out on Der Butt. Its good. Its not outstanding or re-inventing the wheel. But its sometimes classic, its sometimes a bit innovative, but most of all its a kitchen that treats the products with respect with good presentations and the service match all that. The wine list is a bit on the expensive side like in most 5 star resorts, but the selection is good and leave you many choices from overseas etc in the lower end as well. Should you feel like drinking Chateau Margaux or Ornellaia, well then there is choices there as well.
At the end of the meal, Tillmann came to our table and we had a good long talk. We were happy to tell him that this was the strongest achievement of his kitchen we had experienced so far. And that the food throughout the resort had also improved from last time. There was no apparent flaws in the other restaurants as last time, except maybe for lack of salt and pepper on the dishes….Würzen fellows…würzen. But that off course was not the issue in Der Butt.
Thank you Ray and Sven for taking so good care of us, on our last evening at Hohe Düne. We for sure hope to be back next year. So do the boys. Thank you Tillmann Hahn for great food and for your inspiration.
I shall leave you with a few shots from the resort…and with my rating of Der Butt below.
Room with a view..
My rating for this visit: Food 9p (10), Ambience 4p (5) and service 5 (5) Total score 18p (20)