"Smash with recipe so to speak! Or at least with a very good feeling! Ms. and Mr. Carsten1972 were on Sylt again. In winter, on the annual carnival curse from Münsterland. Actually, these days should take place at the change of the year 2020/21, but a well-known virus had prevented it. And so we had not demanded the money back, but simply rebooked to February 2022. The virus would no longer be a topic..... Winter holiday on Sylt equals to walking on a narrow ridge. On the one hand you can enjoy a pleasantly empty and relaxed island, on the other hand the weather on the North Sea can also make a heavy line through the bill. We had chosen well, the days over the carnival 2022 were from Friday 25th February a real pleasure. Cold but bright blue sky with beautiful walks along the sea. As always, we lied in Rantum, and were traveling with the car we did not use on the island. There are many too many cars around here anyway, so we don't have to be suffocated in the face of a good bus network. In addition, one avoids the only bad mood spreading who goes back discussion. On the second day the plan was to take dinner again in List after a rounding of the lister Ellenbogen. Where are you going to go in List if you want to eat there? Of course you can throw yourself into the thunder of the Gosh-Etablissements at the port, there are really good fish there, but we are too crowded there. Then there are some good restaurants. The most attractive we find the restaurant of the oysters Compagnie Dittmeyer, that are those who produce Sylter Royal, the Sylter Auster. Sylt is certainly a place for enjoyment in all categories, but it often lacks a certain authenticity in the offer. Here is given that product comes directly from the island. In addition, we have opened all the way from noon and this came to our daily planning. So we had reserved a table for 4:00 and stood a bit earlier in front of the door. In the new guest area, which has replaced the old, rather old guest room for three years. It is bright, the interior is comfortably held in wooden tones. Two gentlemen worked in the service, the guest room was only moderately occupied, it was relaxed to control the Corona formalities, then we were allowed to pick up a table. He should be. We sat on the central big table with bite. An evening with a big group of connoisseurs, I'm very nice to introduce myself. Also in our view, behind the opposite wall with large windows of the area in which the oysters are clarified after harvesting in the North Sea, several basins with fresh sea water ensure this. Then we sat together and warm and looked forward to our dinner after the hike around the elbow. Water was ordered and an aperitif. A Cave de Lugny, a Cremant de Bourgougne Rosé, brut. There was champagne, of course, but my wife asked for this champagne. We both found it was a good choice. We had laid a plan for the food ourselves. We wanted to try through the oyster offer in several small courses, oyster tapas so to speak. A corresponding question is answered positively by the service, and so we went through the offer, clearly on the HP. A first gear was ordered, there is always bread and butter for each order, even with the following gears was reserved. My wife is not a friend of raw oysters from the shell. She likes the shellfish to be processed. Their order was accordingly for the first round. oyster tar and incense oysters on Balsamico lenses. The smoked oysters liked her well, a discreet smoked tone caused joy. Also the Tatar arrived well, made with tomatoes and onions. Now not exactly oyster pure, but this is not yours anyway. In parallel, I got my first selection. I like raw oysters! And here I can get out of full pots, clarified breeding oysters, but also hand-collected wild oysters from the watts in front of the door. Was there great differences between breeding and wildlife? I wanted to find out. So Sylter Royal versus wild Sylter Royal, that's the still capped. The breeder was more yod, more intense in taste. For this the wild, also because bigger, scored with the fleshiness. For me, the wild oyster was very close to the breeding oyster. With the consumption of this gang came a bottle of wine. A cuvée from Riesling and Sauvignon blanc from Nahe-Weingut Tobias Rickes, vintage 2020 had gained our attention and we found that this wine would be a good addition to the following courses. My wife chose a soup. Cremous oyster soup with oyster in the sesame coat Korianderpesto had ordered her in round two. I didn't ask, but as much as I know, the oyster water is used for this soup. Plus a fond in which Brittany with the good friend comes then always a gentle poultry find. That's how it tasted. For Crunch, the fried oysters ensured that Pesto gave exotic flavors. Good choice, I have to order. My round two consisted of three components. Sylter Royal with Cucumber Wasabi Vinaigrette, Crème-Fraîche and Ossietra Caviar is a standard, this combination I feel here at Dittmeyer as one of the best. The Wasabi sets a beautiful accent on the raw oyster. Also I always order Sylter Royal with apple pink pepper vinaigrette, crème fish and Ossietra Caviar. This Vinaigrette is gentler, here you taste more the oysters yourself. For the first time I tried the Sylter Royal Shooter **** Mary with vodka, tomato juice and tabasco. I could have been warned, but I always try everything out. That was too sharp for me, the oysters in the glass could not put any accents. Try, but don't come back to the order list. To this round, as in the following, the service served again and again a new bread basket, so you don't need to be afraid that you won't get tired. Round three for my wife came after our third order. Now it should be congratulated for her. She had ordered Auster Kilpatrick with Speck Worcestershire sauce, oyster with truffle butter and Parmesan as well as Wild Sylter Royal XXL on champagne wort with truffle butter and cheese. That was, of course, fat flavor kitchen that accompanied the oysters, but as a final gear, this was a pleasure for my wife. Even I had ordered a little more intense aromas as the last walk. Also for me the oyster kilipatrick with bacon Worcestershire sauce, then a oyster with pernod butter and a oyster in the tempura piggy in oyster sauce and Ossietra Caviar. Warm was that and of course something completely different from the previous courses. I actually have too many flavors that cover the oysters. But on a winter day you want to eat something warm and emotional. With this third passage we were thoroughly satisfied with the kitchen performance. We also have to praise the service. The two gentlemen of the age are friesing. You have to give contrast, but they are looking forward to every honest interest in their employer's products. And then they become really lively when discussing the difference between breeding and wild oysters. That's fun! For my wife and me, the restaurant of the oysters Compagnie Dittmeyer is one of the most authentic places on the island to eat delightful. I recommend a visit to every Sylt visitor."
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