Gogärtchen

Here, the so-called elite and the average citizen enjoy their meals starting at lunchtime, then alternate between the coffee garden with homemade cakes and the outdoor champagne bar before dinner. A large wine cellar with over 300 fine wines and champagnes, as well as a large table for 12 people, is available for private dining in a convivial atmosphere.
The name "Gogärtchen" is synonymous with Kampen, just like the Red Cliff or the Quermarkenfeuer (cross-brand light). This culinary gem has not only undergone a visual makeover in recent years. A new team is now steering the fortunes of this delightful spot. Benjamin Zehetmeier, a well-known name, is at the helm of this traditional establishment.
All the protagonists are aware that they are inheriting a great legacy, which they respect and wish to carefully develop. Therefore, classics such as braised ox cheek with carrot, pickled sea buckthorn, and chervil, or Gogärtchen's North Sea fish bouillabaisse with wild-caught shrimp and rouille sauce are still on the menu, as is the table-pressed spaghetti ice cream as a sweet finishing touch.
The kitchen emphasizes the product. This also applies to new creations such as homemade pasta in the evening, the hedonistic snack with an "egg shot" hourly egg, nut butter mash, and 10g of Prunier caviar, or the cheese selection from our fine local partner Hof Backensholz with fruit bread and grape mustard.

During opening hours.

Please read the complete restaurant report in the current book Sylt à la carte. Available nationwide at bookstores, price €12,80, or in our online shop at www.eiland.de