Söl’ring Hof

Rating: 18
Author: Gault&Millau

Am Sandwall 1, 25980 Sylt, Germany

18/20
Prestige Restaurant

BOOK

1 PHOTOS

Chef: Jan-Philipp Berner
Cooking: Gastronomic | German | International | Vegan | Vegetarian
Services: Accommodation | Electric charging station | Garden | Private Parking | Terrace
Style: Elegant | Romantic | With friends

Gault&Millau's review 2025

How can you save money on a meal at the Söl'ring Hof? Well, apart from the fact that this question should never come to most guests' minds, just like that: Don't enrich the menu, which is already comparatively expensive beyond 300 euros, with the add-ons on offer, don't order caviar in advance (it is offered separately and is truly princely calculated) and choose one of the often amazingly cheap individual bottles instead of the wine accompaniment. Head sommelier Bärbel Ring - who was unable to attend during our visit, but was very well represented - knows exactly what could fit, which leaves room for the dishes from the kitchen of patron Jan-Philipp Berner and his chef Jan Fehling. Room also for surprises, because with some courses you have to be prepared for unusual taste challenges. Poultry liver, carrot and mirabelle plum as well as beef tartare with Kiel sprat were still within the usual range (two of the accurate little things that were brought before the start of the actual menu). But then powerful vegetable aromas and sometimes bitter notes attracted attention. In the crispy scallop, beetroot and watercress played important roles. The second course combined chestnut, bitter salads and shaved Périgord truffles to create perhaps the best course of the evening. Redfish was ambitiously combined with rutabaga, kale and mustard. By the way, Berner can only manage to bring fish and meat together, as on Sylt. Veal sweetbreads with langoustine therefore testified to excellent products, and the enclosed puntarelle were an equal third partner. Breast and leg of farmer's chicken with cranberries, tuber and black salsify continued the principle: perfect meat, great vegetables. Beechnuts, heart cherries and chocolate formed the dessert, which did not completely inspire us despite the successful beechnut sabayon, because there were a little too many textures involved, and we would have liked a little more freshness. By the way, instead of the caviar offered, we had ordered oysters at the very beginning: one pure, gently marinated and gratinated. The kitchen, which works together harmoniously and efficiently for everyone to see, also manages something so simple excellently. If you still don't want to save money after dessert, order one of the great Madeiras and spend the night right on site. But even those who are leaving now must have spent a memorable evening.