Dorint Söl'ring Hof

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.

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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.

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This Hotel has an amazing Restaurant! The restaurant at the Söl 'Ring Hof is lead by Jan-Philipp Berner and Johannes King. The two geniuses know how to cook. They are supported by Bärbel Ring to select the right drinks for the incredible menus. But the most important thing is that they lead a team where everyone takes responsibility as a perfect host. From the entrance of the Söl 'Ring Hof where we always get greeted personally and mostly directly went to the Bänkchen (a bench in the dunes with incredible view), through the restaurant service until leaving there is no wish declined. The menus are extremely delicious and I can just recommend to also go for the wine accompaniment. As the restaurant is not very big a reservation is required. For me this is one of the best restaurants in the world and I can just recommend to try it if you visit Sylt.

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This refers to the „Kamnibar“: We had a lovely time at the bar for some drinks before our dinner. Since it was fairly early when we got there and people were flocking into the restaurant, the staff was quite busy in welcoming dinner guests, so we had to wait at the bar for a moment. However, then we were taken care of by Johannes King personally and turned out to be the perfect host very hospitable with a good spirit. He looked after us perfectly, provided a complimentary refill later on and made us feel super welcome! ...can only redommend!

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The best hide-away ever! Lovely and highly professional staff who makes you feel at home.and on top a fantastic gourmet restaurant! You will not need anything else.

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