Our belief in sustainable cuisine

How we cook, what we cook with and why we cook like this

We remember the year 2007: that was when we opened our doors and a great deal has certainly happened since then. We have reinvented ourselves many times – new design concepts, furniture and most recently our terrace. But what you don’t see right away, but can taste all the more, are the many details that happen in our kitchen. Our chef in the kitchen, Markus Friederici, has been enriching our crew with his passionate cooking since summer 2015. With him, we also picked up on the theme of sustainable food culture – with the vision of conscious, quality, regional indulgence. Using excellent products that we are convinced by ourselves. In this blog post, we present a few examples of these:

Getting up and eating something good


  • Whether it’s at breakfast or in cakes: we use organic eggs from Stiftung Mensch in Meldorf, a social enterprise for people with and without disabilities. Together with educational specialists, 12 employees run their own organic farm here. In addition to Galloway cattle, geese and ducks, chickens also feel right at home here on 75 hectares of pastureland.
  • We use organic milk and organic yoghurt.
  • The muesli you will find at the breakfast buffet in the morning is also organic.
  • We get our bread rolls unbaked from the organic baker in Joldelund and always bake them fresh for you ourselves.
  • Our jams, dips, cream cheeses, meat or egg salads are all homemade. Naturally without additives or preservatives.
  • The fruit purees you can use to spice up your yoghurt at the breakfast buffet are also all homemade and without added sugar.
  • Our cold cuts come from the Burmeister country butchery in Viöl, our cheese from Backensholzer Hofkäserei. Everything here is from beautiful North Frisia.
  • We only use spelt flour in our cakes and tarts. Yes, spelt is not a fashion trend, but really has a lot to offer: not only does it contain more and higher quality protein than wheat flour, but also more vitamins and minerals. Spelt also impresses with a high dietary fibre and unsaturated fatty acids content.


... when it comes to à la carte too

  • We do not use flour in our hot food. Perfect for anyone who doesn’t tolerate gluten well.
  • All our cream sauces are now lactose-free and vegan.
  • Our bison meat comes from Bison Nissen in Wallsbüll in North Frisia. We make every bison meatball ourselves here in our kitchen.
  • Powdered broths, pastes or ready-made sauces are not used in our kitchen. We prepare all the sauces ourselves with a lot of love.
  • The patty for our vegan burger comes from Vegetarian Butcher. The patty is made from European soya beans and is 100% vegetable.
  • Wherever we can, we consistently use alternative, vegan, plant-based products. For example, soya, oats, broad beans, lupins or peas.
  • We bake the rye-spelt sourdough bread that we serve for dinner in the evening ourselves. The bread dough matures for two days in our bakery and then is always served freshly baked in the evening. And the dips we serve with the bread are also created in our kitchen and are vegan in 99% of cases.
  • The sea salt we use comes directly from the sea on our doorstep – making it the first German sea salt to be extracted from the North Sea. The French call it fleur de sel – salt flower. Here it is called “fleur de Sylt” or simply Sylt sea salt: the finest salt crystals are dissolved out of the North Sea water in a complex process and gently dried. Indoor saltworks make this possible. The Sylter GenussMacherei produces this mineral-rich and mild-tasting sea salt for you in List on Sylt: from extraction to bottling.
  • Our vegetables are organic and come from Westhof in Dithmarschen and other small regional producers.
  • Our mozzarella comes from Feddersens Farm in Immenstedt in North Frisia. The family currently keeps around 60 water buffaloes and milks and processes the milk for the products themselves in the farm’s own dairy.


... and there’s even more.

  • We serve so-called “fjord shrimps”. The small company breeds white tiger prawns in the small coastal town of Strande on the Kiel Fjord. The shrimps spend half a year in seawater directly from the Baltic Sea, which is heated to a tropical 28 °C with waste heat, until they reach their market weight of approx. 30 g. Innovative technology circulates the seawater to continuously purify it. The shrimps’ excrement is filtered out and then fed into a bioenergy plant, which generates heat and electricity from this. This material and energy cycle enables exceptionally environmentally-friendly and sustainable production.No medication, such as antibiotics or growth accelerators, is administered. After all, quality is also a question of animal welfare. In the artificial mangrove systems, the shrimps also have a near-natural habitat with the best water quality.
  • We also make the sweet potato fries ourselves. And every single day. In 2020, for example, we processed an incredible four tonnes of sweet potatoes, despite the coronavirus.
  • We get most of our fish from Lerch Hummer & Co. in Hamburg, one of the best fishmongers in the North of Germany. We love the quality and passion of the Hanseatic people and are delighted to be able to share this piece of maritime lifestyle with our guests.
  • Our steaks come from Hofgut Schwaige, among others. Hofgut Schwaige has been producing meat and sausage products in the best family tradition since 1902, with special care and in compliance with voluntary standards: from natural feeding and responsible, animal-friendly husbandry to short transport routes and a ban on feeding growth promoters or antibiotics.
  • The Wagyu meat comes from Wagyu Zucht Nordfriesland. The Eggers family breeds the fine Japanese cattle with a great deal of passion and focuses on exceptional animal welfare standards. Long grazing periods, the best feed grown on the farm and plenty of fresh North Sea air ensure the outstanding meat quality.


Breaking new ground

We love fresh, regional and above all sustainable food. “Fish and meat from species-appropriate and natural production should not just be a start, but an absolute must,” our head chef Markus tells us. “Plus, vegan nutrition will become more and more important in future – particularly due to climate change and also a different way of thinking among people, especially the younger generation. I can well imagine that soon a large part of our diet will be exclusively plant-based. If we as chefs don’t set a good example and promote new, sustainable eating habits, how is anything going to change in the system in terms of factory farming etc.?