Bodendorf’s

Rating: 16
Author: Gault&Millau

Boy-Nielsen-Straße 10, 25980 Sylt, Germany

16/20
Remarkable Restaurant

1 PHOTOS

Chef: Holger Bodendorf | Denis Brühl
Cooking: French | Mediterranean | Seafood | Vegetarian
Services: Accommodation | Electric charging station | Private Parking
Style: Bar | Casual | Elegant | Exceptional setting | Romantic | With friends

Gault&Millau's review 2025

After long breaks in the renovation of the hotel and restaurants, Bodendorf's is open to dining again – in bright and modern restaurant rooms with clear lines, new wall panelling and Vitra seating. On the walls are pop art collages by the German artist Devin Miles. Instead of printed drinks and menus, guests can find all the information on tablets, where sustainable action and modern technology go hand in hand. When it comes to the dishes, the extensive avoidance of bread and other carbohydrates is striking. Holger Bodendorf and his chef Denis Brühl create menus with six to nine courses in their usual creative way and at the highest level. The greetings from the kitchen with nut butter in foam, a large green pearl of deconstructed Caesar's salad and duck liver mousse in a coat of coconut flakes are already wonderful. The pickled king mackerel comes with marinated pumpkin, sea buckthorn, coriander and a pumpkin pocket filled with mackerel tartare. The dessert turns out to be a multi-layered aroma sensation that combines a gateau of white Valrhona dulcey with pickled and caramelized fig, vanilla Chantilly and ice cream with fleur de sel. Expert assistance in choosing from 900 wines, mainly from the important European wine-growing regions, plus even some red ones from the People's Republic of China, as well as five dozen champagnes, sparkling wines and Spumante. Alternatively, corresponding wine accompaniment to the menu. Discreet and attentive service.