“There was nothing in here,” recalls Jan Wehrheim , his gaze sweeping across the room. From the wooden floor to the custom-made furniture, they really went all out at the new “STRÆND KONZEPT” and completely renovated everything. The trained carpenter, along with his business partner Dennis John and friends, did most of the work themselves, allowing them to design it according to their own taste. The two Sylt natives started with plenty of space, creative ideas, and a successful model already in place. By now, the men are a well-coordinated and experienced team. Back in 2018, they and their wives transformed the premises of the former Meermann restaurant, bringing a breath of fresh air and modern culinary delights to the southern part of the island. With its innovative menu and relaxed, welcoming atmosphere, the “STRÆND” restaurant has struck a chord and quickly become a hot spot for locals and visitors alike.
Everything is different here
Following the same path was out of the question for the two restaurateurs, Jan and Dennis. At their new "STRÆND KONZEPT," nestled in the idyllic valley in the heart of Hörnum , things are a little different than at their seaside branch. Here, oven-fresh pinsa , select wines, and self-service define the offerings, which are even available for takeout. No reservations are necessary; simply drop by and choose a seat in the covered outdoor area or inside, then order from the menu. "We make everything completely ourselves, including the dough," says Jan Wehrheim. Why does he emphasize this point so explicitly? Because, according to Jan, making pinsa is a matter of principle, even a "philosophy. "
