Zanzibar Sylt

In the evening, illuminated dunes sway in the wind. They herald the coziest wooden hut on the beach. For over 40 years, Herbert Seckler and his dedicated team with great warmth, best food and perfect service the Zanzibar fans. 

From the generous salad selection served beforehand, the delicious starters like sesame cream and tuna tataki with teriyaki sauce, the main courses to the buttery, crispy Kaiserschmarrn with all the trimmings—which you can hardly manage alone. The new head chef Sebastian Prüßmann, With a Michelin-starred past and a great love for the island, he sticks to tried-and-true traditions that guests love. Having joined a top team, many of whose employees have been working at the Sansibar for up to 20 years, he will also set his own standards. 
Even during the day, a menu that is newly compiled daily showcases the diversity of Zanzibar cuisine, with standards such as currywurst with the most delicious sauce to baby flounder fried whole. 

This information is based on the content of Sylt à la carte by Eiland Verlag.