Casual beach bistro or elegant gourmet restaurant on Sylt Feinschmecker have a tasty choice. More than 200 locations provide a gastronomic diversity and density, hardly a major city can present. At the top of the menus are mostly local products from the marine and herb gardens on the island. Nowhere else fresh oysters on the table than on Sylt: The shellfish grow in Germany's only oyster farmed on about 30 hectares in the Wadden Sea before the list up. But the delicate flesh of the Galloway cattle from Keitum or salt lambs from Morsum solve collective palate with gourmet friends. And when in June the subtle scent of rosemary and garlic on the beach promenade countries Westertoren blows, then turn the Culinary Sylter Lammtage in a culinary paradise.
The diversity offered by class: Although the island geographically considered less than one percent of the area of Schleswig-Holstein represents, can be found here satte 26 of 100 best restaurants in the northernmost province. This is the result of the gastro gourmet portal "The-best-Koeche.com" taking into account the six main restaurant guide. These include the Michelin gourmet Bibles and Gault Millau, whose strict critics praise and awards for particular Sylter cooks not stingy. The Michelin award-winning John King (Söl'ring yard, Rantum) with two stars. "The restaurant is in an accessible kitchen creative dishes based on classic," said Michelin. With one star restaurant testers appreciated the benefits of Jörg Müller (Restaurant Jörg Müller, Westerland), Alexandro Pape (Ferry Restaurant, Munkmarsch) and Holger Bodensdorf (Landhaus Stricker, Tinnum). The Gault Millau certifies the Sylter cooks alongside excellent quality "high creativity and the best possible preparation." His critics awarded 18 out of 20 possible points to Jörg Müller, respectively 17 awarded it to John King, Holger Bodensdorf and Alexandro Pape. Ulrich person Hotel Stadt Hamburg, is pleased with 15 points and two chef's hats. A special honor was presented to the scene Sylter gastronomer Herbert Seckler received. The editors of the Gault Millau voted the head of the Rantum "Zanzibar" and "Restaurateur of the Year". He said the official eulogy, which Zanzibar in 30 years at the most local of Germany, the wine empire, and the trend to label.
A culinary summit of a special kind held annually in January. The best of Europe's kitchens and wine cellars come in the context of the Sylt Gourmet Festival at the table. Already for the eleventh time out of 21 - 24 January 2010-star Michelin gourmets from all over the world the way to Germany's number 1 pleasure island And who not only enjoy themselves but also the gourmet spoon would like to swing, which is incidentally in the cooking of chefs Sylter star to the right place.
You are here:
Experience
Enjoyment