The story
Restaurant SIEBZEHN84 in Westerland anchors its menu in classic cuisine, blending familiar recipes with precise haute cuisine technique. Grand Chef Holger Bodendorf directs the kitchen with a focus on regional ingredients and steady innovation. His work recently earned 2.5 spoons from the Schlemmer Atlas, which noted the seamless blend of tradition and finesse. The team maintains close ties with local farms and cultivates an on-site herb garden to secure peak freshness.
The menu highlights Tafelspitz, rich Hummersuppe, and slow-braised Rinderbäckchen prepared through time-tested methods. Each dish arrives dressed with modern plating sensibilities that keep traditional flavors sharply focused. Diners often return for the consistent execution rather than fleeting trends. The kitchen treats these staples as foundations for daily refinement rather than static offerings.
Guests settle into a cozy space housed within a traditional thatched-roof Sylt house. The casual interior encourages unhurried conversation while maintaining a polished standard of service. Natural light fills the main hall during longer summer days, creating a relaxed backdrop for extended meals. Comfort remains the priority here, balancing culinary ambition with genuine hospitality.
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High quality cooking
The characteristic thatched-roof house of Sylt houses a luxury hotel with an exceptional gourmet restaurant. A six- to nine-course menu by Holger Bodendorf awaits: the finest haute cuisine.
In the thatched-roof house on Sylt, the cozy "Siebzehn84" stands for expertly prepared classics centered around Tafelspitz, lobster soup, and beef cheeks – with the haute cuisine flair of Holger Bodendorf.
Concept Casual fine dining at the Relais & Châteaux Landhaus Stricker, situated away from bustling areas. International-regional haute cuisine. Menu available in 6–9 courses and à la carte, including vegetarian options. Culinary Style Executive Chef Holger Bodendorf presents a wide array of premium ingredients in the tasting menu: crispy yet melting pork belly paired with flamed mackerel and passion fruit gel for an acidic-fruity kick; Helgoland lobster with a succulent bite served in a rich bisque with radish pearls, sour cream, and tarragon. Many dishes feature invigorating citrus notes, such as the firm-fleshed, hand-dived scallop with soybean crunch (umami!) on lime gel with kumquat. For the Icelandic redfish, chorizo espuma paired with salted lemon gel offers a compelling contrast. The standout dish is the crisp-seared Japanese Wagyu Strip Loin, graded A5, served in a long pepper jus with pickled cherry. Wine The impressive selection of 1,500 wines (from Germany, Austria, and France) is browsed via a tablet. It boasts exceptional vintage depth at renowned estates such as Dr. Loosen, Gunderloch, and Aldinger. Sommelier Lara Karbstein keeps 25 bottles open and ready for service. Atmosphere A relaxed, unpretentious ambiance featuring white walls, natural wooden tables, and vibrant, pop-art-inspired artwork. Chef Holger Bodendorf also personally enjoys serving guests. Verdict One of Sylt’s enduring classics, frequented by many loyal guests. Hotel residents can easily conclude their evening with excellent drinks at the “Miles Bar”.
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