"you open the door, enter and feel in the museum: old rockings on the walls, over mosquitoes, mosquitoes, silver shiny pearl, models historical ships, a gallion figure there is hardly a free space, the variety is hardly to describe, is always fascinating and shows itself quiet business times. the eye proves, the gediegene mobiliar, the bassin, in which sluggish lobsters are waiting to be thrown into the boiling water, the grill in which a wild boar spins, and a fitting fell on which a buffet is dressed. because it is not a museum, it is a restaurant for guests with high standards, for me the most stylish in büsum. and it is not cheap. the three-digit pee on the wine card, they don't have to be scared. it is also a little cheaper. we expect to pay €100 for a nice evening. Despite the exceptional environments, it is not a native for snorable guests in jeans welcome. in its round through its rooms the chef calls to a friendly greeting. in the third generation chefkarl heinz kolle leads the restaurant that has emerged from an old pub. he is a culinary master, hunter and hunter, the latter especially in honorary function for the seals that must no longer be hunted. that explains the wild boar and the further autumn offer of the wilderness, which the cook brings together with the sweet of the dithmarscher to the house to the table. there is also the typical offer of fishing and other seafood for a harbour location. it is worth to scroll down the menu because they can find beautiful photos of the local on its edge. at our current visit we ordered a menu that seemed like a special offer for tourists with a price of €21.90 in this area. Accordingly, we were amazed that we even received a more elaborate greeting from the kitchen, a clean and sweet on a bed of the möhrenraspel. after a pastaque cake soup with a duck breast stripe then there was a wildragout with croquettes and two kinds of flower cabbage. everything was in quality, fresh and preparation top, only with the croquettes remained open the question whether it was an industrial product. the red hat with vanilla ice cream, when dessert, and saw was comme il faut. the service was as we wish. the young waiter seemed more like a son from the best house than a helper: charming, inexpressible, explaining and routinely serving. so is everything perfect? I must say a little thing: the lamps with the screens are so beautiful, maybe they find for them despite the fired control lights that all radiate the same light color. update from summer 2020: this is ok with the lights. the family claw has opened this year a newly built hotel next to its old master house. 24 rooms have it and they are equipped with customized furniture. the first guests were a couple, so the manager told me, and the charge sample had survived the bed well."