We stayed at the hotel and as part of a package deal were able to have dinner at their restaurant…read moreon two of the three nights. One evening it was a three-course meal and the second evening a four-course meal. Without going into excessive details, we were most impressed with both the hotel and restaurant based upon their service. We did have the issue of one waitress having a bad night (my theory) but I won't dock the restaurant for this unpleasant experience we had one evening. Further, her poor attitude on that evening was far more than remedied for by the chef who came out and made sure our displeasure was perfectly compensated. The food is as you'd expect it at this price-point. Visually as well as on the palate, all top notch. The ambiance of the restaurant is also very elegant without in any way being stuffy. It also reflects well on the location at the top of the dune and on the island. The menu itself was very creative on both evenings and definitely is heavier on the fish and meat. My wife, a vegetarian, wasn't as impressed with the dishes she received but I won't dock the restaurant. (As a passionate meat-eater, I actually wonder whether you can even get to the level of cooking I expect in high-end restaurants without including meat!) Nevertheless, I really enjoyed my food and the wine selection was also extensive and approachable. You can go super high-end but there is plenty on their with acceptable pricing. I would consider this a restaurant where I would go for special occasions. Unless you're rolling in the dough, your wallet won't tolerate it too long neither. For that birthday dinner or anniversary, etc. a perfect splurge. I'd even go so far as to say combine it with a stay at the hotel. This very much complements the dining experience. One way or another, we'll definitely be back to enjoy both the restaurant and the hotel.

From the owner: Der Name Meierhof stammt aus dem Mittelalter, als die vom Glücksburger Herzog eingesetzten…read moreGutsverwalter noch die Bezeichnung "Meier" (lateinisch: major) trugen. Doch auch wenn der helle Sandstein und das Fachwerk an die alte Gutshof-Architektur erinnern - das Hotel "Alter Meierhof" steht zwar auf historischem Grund, wurde aber erst im April 1999 eröffnet. Im Jahr 2003 wurde schließlich der SPA-Bereich "Hof-Therme" auf 1.400m² erweitert und 2006 konnte Spitzenkoch Dirk Luther als Küchenchef für den "Alten Meierhof" gewonnen werden. Seitdem befindet sich auch der Bereich der Kulinarik auf höchstem Niveau, was beispielsweise der "Guide Michelin" seit 2008 durchgängig mit zwei Sternen honoriert.