Samoa Seepferdchen - Meny

Hus in Lee

➤ Hoernumer Str. 26, 25980 Rantum, Sylt, Schleswig-Holstein, Germany

Cafés • European • Vegetarian • Mediterranean

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"Service was nice and tried. Unfortunately, the food consisted only of prefabricated convenience products, which are sold very expensively. No thanks again."

Coast Restaurant & Weinbar

➤ Stiindeelke 2, 25980 Rantum, Sylt, Schleswig-Holstein, Germany

Cafés • German • European • Vegetarian

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"We arrived quite late and have been welcomed by a very nice man who could not only speak perfectly English but also Italian.The menu we had was perfect with a tasty yellow pepper soup served with a fillo pastry lamb meat 'cigar',followed by grilled beef with rosemary polenta and crunchy zucchini.we even had an 'amuse buche' and a pre dessert before our warm churros with white chocolate sauce.Very good the wines too."

Dorint Söl'ring Hof

➤ Am Sandwall 1, 25980 Sylt, Germany

French • German • Seafood • European

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"The fact is that such an evening is neither relaxing nor relaxing. It's too much seat time for us. It was a special experience anyway. Everything was, a two-star reasonable, largely perfect. Since my wife knew that she would eat at most half of the food offered, she decided to take the ride. We would not have visited Söl’ring’s court, we would not have had a voucher of EUR 260, which she had received from her colleagues when she left the professional life. Finding the restaurant was not easy. There are no indications on the main road, even no normal enamel road sign. A dark wooden sign on which “Am Sandwall” stood was the only hint. Just before 19:00 we were there. The parking lot to the restaurant is about 50 m further below. The way up is already sorted out by the ladies with 7 10 cm pin heels. The path was paved with classic “cat heads”. We were greeted by Mr. King who led us to the first floor after a young lady checked our reservation. There he brought us to our table in the main guest room and briefly explained the pocket deposit. Mr. King, by the way, is much more sympathetic in reality than in TV. We took place and took the masks off. The tables have a more than corona-friendly distance and were perfectly covered. The armchairs with cream-colored leather and edges made of polished wood had a special feature, a pull-out area left for the pocket shelf, unusual and smart. The walls of the restaurant are structured gray, a photo wallpaper at eye level loosens it. The handles on the doors are obviously hand forged. At 19:15 we didn't see a single free table. We were astonished about the large open show kitchen on the edge of the guest room, where six chefs were literally thrown. Mr. King was in the kitchen after the welcome period and worked with him. During the final cleaning he went to some tables to address regular guests personally. We were asked for an aperitif. My wife announced that she would like to spend the evening alcohol-free. The water cup (9. for both of us was booked. As far as my wine is concerned, my service lady, Mrs Ring, the Sommelière, offered to ask me to get some bottles from the basement. This seemed exaggerated to me and I expressed the desire for a Saar Riesling from the wine map presented here very progressively on a tablet. Ms. Ring was standing around at our table and asked if I knew this was not completely dry. I didn't know and asked for an alternative after I told her I would like to have a young crisp Riesling. With a 2016 Riesling by Buhl (60th she appeared at the table again and gave me a sample swallow. After approval, she filled my glass and dumped my bottle in a voluminous ice bucket in the service area between the guest rooms. There the service car for oysters and caviar also waited for its use that was pushed to every table in the following time. We thankfully refused the offer, although prices were not exaggerated (Auster natur 5. /Stück . During the main meal the car was exchanged for a cheese car. There were several pieces of cheese under high glass bells, fruit bread and fruit mustard. The spice cards were tightly rolled and held together with Bast on the napkins (60 X 60 of each place. The card material was thick semitransparent paper. The service personnel were uniformly dressed in dark blue up to Mrs Ring (blazer and trousers/rock. There were a lot of people, and they were all constantly moving, but always seemed very friendly and never hectic. The “tuning” was brought to our table, unusually placed on the floor of small twisted ceramic shells. This unusual finger food presentation was due to Corona. Outside such a limitation period, the items are displayed in boxes on stones, shells, etc. In the Corona time, however, nothing can be taken from the guest table back to the kitchen, which has not taken the way over the dishwasher. I was somewhat insecure and asked how to eat the bites: just with your fingers. There were four small works of art. A home-baked still warm and very crispy potato bread was served with a peel of an extremely airy lightly grounded butter. The end of the tuning formed a watchdog to which a mushroom essence was poured. The production of this tasty remains a mystery for me. In the mouth, a thin gallet-like shell was perceived, which gave an incredibly delicious cream with inlaid perigord truffle fei when placing. It was a great pleasure to also get the portion of my wife. Our service lady said, now it's going to be serious and served the first gang (Huchels Alpha . These were cut length strips of an old, perfectly garden asparagus variety, which were beautifully decorated on the plate. In the midst of the asparagus, a tack decorated with flowers was a strongly thickened Hollandaise. As with the guardian, the Söl’rings farm has internalized that fat is now a great flavor. A gourmet spoon was fortunately covered to sprinkle the very intense cast asparagelessness. Since we decided in all modesty for the 6 gang menu (214, the mackerel walk was skipped and lobster followed. Again, the arrangement was extremely artistic. The four lobster parts were framed on a very dark sauce of longitudinally cut and rolled carrot strips into which various flowers were put. The lobster was juicy and intense. A little extremely crispy lobster bread was served to accompany it, allowing you to dip the also served light lobster herbs cream. Gang number three formed a piece of glassy fried stone chef who was covered with a thin strip of smoke. Here again a creamy sauce, in which radishes were stored as a fresh component. The Räucheraal component ensured a strong taste of the delicate fish. The passage to the meat was made with passage four. A neat piece of bead under a crispy crust on a very tasty sauce with icons, peas and tiny pifferlings. As all the seedlings landed on my plate, I enjoyed many small sand grains. The meat in its tenderness and juice was compensated but perfect. The peas were extremely fresh and crisp. I ate all the pawlings one after the other because I looked to open the jaw again, just before the complete conclusion of the teeth. Salzwiesenlamm formed gang five. The safely sous vide cooked meat was evenly pink to the edge and was artistically arranged with four bete preparations and had a creamy sauce level. Fresh mustard grains gave the cause additional ground. Our last and sixth gang was the dessert from raspberries and Sylter Rose, which were arranged as three different sorbet varieties and on whole milk chocolate or Cookies lay. The sorbets were crowned by thin raspberry chips. A small sage branch tip stuck in one of the raspberries decorated as “reds”. The Petit fours were again presented on the floors of small twisted ceramic bowls. They were once again outstandingly well and very artistically designed, so the cherry wore a simulated stem of dark chocolate. We got the bill back tightly rolled. We were able to pay them at the table by EC card and then got the final version of the invoice. I put a fifty as a tip. We must pay great respect to Mr. King, because he is not only busy, but also very diligent. His service team works excellent. When a guest was on the toilet, immediately someone came from service with two large pastry pliers to put the nap properly together without touching them. My price performance assessment found my wife wrong because everything was extremely labor-intensive. I am about to increase wine with a factor of 12 (which naturally does not apply to my Deidesheimer Hergottsacker . At 23:00 we were back in our holiday home in Kampen."

Sansibar

➤ Hörnumer Straße 80, 25980, Rantum, Germany

German • Seafood • European • Vegetarian

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"we have been sansible for 30 years. it is an absolute highlight on sylt. a great choice, the wine card they don't have to mention at all is a reading for themselves. super quality of dishes. a young, extremely friendly team in service. the 5 stars have earned. there is nothing better on the sylt."

Strandmuschel

➤ Strandweg 30, 25980 Rantum, Sylt, Schleswig-Holstein, Germany

Cafés • German • European • Vegetarian

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"Krischan (Christian is no longer the boss of the beach mussel since 2017..........but fortunately everything remains at the old and thus in the established beach mussel family and Sven is now the boss, for that Lars is back after he has closed his own restaurant again, so almost again the team with which I celebrated my wedding in the beach mussel in 2008. As you can hear, even in this beach bud is generally only geduzt . Since I started to choose the island for the summer holiday, the beach mussel accompanies me as a fixed starting point for the evenings on the island. To eat or just for a glass of wine at sunset on the beach main staircase of Rantum, just a few steps further down the way to the sea. My old criticism is from 2015 and with Sven as a new boss it is time to give a short update. The beach mussel is not a classic restaurant, but one of these only Sylt-finding board buds with little comfort and certain shabby chic charm, that is to say in the ambience of a snack is cooked to a high level and offered to even higher level of wine. If you enter the good guest tent, you will see a simple ambience. High tables are waiting for guests, booking is not available. One comes and hopes for free places, usually works and one can call shortly before his visit and ask if a table can be kept free, otherwise one must hope. So far we have never had to leave the beach clam hungry and thirsty again. Behind the tent is a small wooden construction. There are some small tables, theke and kitchen. It is always admirable how the service and the kitchen can handle all this during the summery rush. After all, there was a change with the new boss, it goes through all year. The old boss was surfing in southern areas during winter and has consistently closed the shop. Sven has now installed a heater and leaves the store open. I haven't dared to ask if he can't surf....... The food map is short and short, the wine map explodes in front of loudly enticing and correspondingly high-priced products. You can quickly fall into insolvency if you don't care. But even in the range of up to 35 EUR there are good offers (why does this only never work with me? . In addition, 2 to 4 dishes are always written on the daily ticket. It was then with the offer in food. With my wife and me it's tradition to choose wine first. He'll come into the cooler hanging on the table. Despite the Duzerei, the service is with all the men of the discipline! Competent is reported about new wines, competently advised, opened, and gifted that is highest level, but just in short pants and T shirt. If we have the wine, and it is the cost, my wife goes to the counter, and is looking for tapas that we always eat as an appetizer in the beach clam. When the selection is put together, a plate is put together with bread and placed on the table between the guests. Pulpo was very good this year, sardines I always like... flow cancers wanted my wife. Olives we both eat. You can take time, always eat from all tapas, look people on the way to the beach. The first bottle will be a bit less in content, you already consider, what could be the main food and what wine fits with it (I already said that I could get NIE with 35 EUR wine budget? . On the evening that I am deputizing here for a few visits, a dish from the solid card for my wife tomato fish inpot with North Sea fish and seafood should be it. Another good fresh white bread. There is not much to say, Mediterranean pure, with North Sea fish in it, Germanic the potatoes as an ingredient. Woman raised the thumb. Actually, I eat only fish on the island, but here I could not resist on the day map was announced Kotelette by Husumer Schwein, with mushrooms, herbal butter and fries . At the table a trunk of a wooden board with a chop came to the fact that even a Viking would have done enough after the Atlantic crossing. I failed very rarely at emptying a plate....here it was the case, a few pommes went back. The chop itself was as it must be for me. On the bone, thick cut, at least 3cm must be so that it remains juicy. That's how pork is a treat. We drank a wonderful white burgundy, from the close, from the Poss winery from Windesheim. In the map is still the vintage 2011, unfortunately it was out, and we got the equally good vintage 2013 to cost. This wine is the highest burgundy art from the winemaker....big! And worth every single of the 56 EUR called for the bottle. The beach clam belongs to the western beach of Rantum and the food in the beach clam belongs to the sunset enjoyed by the main staircase or from the beach basket. If the sun kisses the horizon, the service will be informed, the glass will be filled and fluffed to the beach. These are the moments when I know Rantum is the most beautiful place in the world! At least for me! Unfortunately, I will never be able to afford a house here..........when it gets dark, the table waits for the guest and you can catch up. That's the moments you're thinking about, Dessert? Or one of the good red from the map..and you already know, I'm already looking forward to the next visit to the beach mussel, my favorite place in Rantum on Sylt."