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A relaxed beach bistro or an elegant gourmet restaurant: lovers of good food are wonderfully spoilt for choice on the German island. With over 200 restaurants and eateries, Sylt has a higher density of culinary choice than most major cities. Right at the top of the delectable menus are dishes made with regional produce from the island’s fishing nets and herb gardens. Nowhere else are the oysters as fresh as they are on Sylt: these delicacies are cultivated on Germany’s only oyster farm on a 30 hectare area in the Wattenmeer mudflats off the coast at List. Local products are very popular. Therefore producers and consumers founded the association “FEINheimisch”. The most prominent members of this food and cook culture association might be Johannes King from Söl´ring Hof and Alexandro Pape from the hotel Fährhaus Sylt. Britta Wonneberger and Rüdiger Meyer with their beach restaurant joined “FEINheimisch” as well as Family Johannsen from the hotel Benen-Diken Hof in Keitum.
Sylt is famous for its hospitality, even beyond the island’s borders. Several of Sylt’s restaurants have repeatedly been awarded highest honours by such renowned food guides as the Michelin and the Gault Millau. But you don’t have to eat caviar every day. Ending the day enjoying a North Sea sunset on the terrace of a beach bistro with a glass of wine can be just as lovely.
Treat yourself to the many different specialities the island has to offer: exquisite shellfish from Germany’s only oyster farm, for example, the choicest meat of a lamb raised on the dyke, hearty kale, spicy shrimp or a tempting dessert of Rote Grütze (red fruits in jelly). Guten Appetit!