- 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.
