Can you feel spring in the air yet? We’ve already had our first warm days up here on the dune, and we’re all literally soaking up every single ray of sunshine. It’s that magical time of year when nature on Sylt awakens from its winter slumber. The ice cover has finally broken, the first buds are sprouting from the ground, and the geese are once again flying in formation over the island. I love it when everything is in motion—and of course, our team is too.
The last nine months have been quite a challenge for all of us. Behind the scenes, we’ve made major changes—especially on the technical side—and implemented new systems—a task that really put us to the test, because every change takes away habits we’ve grown to love. That’s why it was a matter close to my heart to say “thank you” to the people who were under the most pressure in this situation. I rounded up our front desk team, and we headed out for 24 hours to visit our dear colleagues at the Grand Village Weißenhaus on the Baltic Sea. Just to get away, spend time together, and clear our heads. It felt incredibly good to recharge our batteries together before the season kicks off, and this kind of appreciation is very important to me.
Back on the island, things immediately took a spectacular turn for wine lovers. We had an event in a class of its own: a tasting of wines from the legendary Domaine Romanée-Conti, including a ten-year-old La Tâche. For me—and I think for our guests as well—it was a true “once-in-a-lifetime” moment. True connoisseurs, deep conversations, and wines you don’t get to enjoy every day—that’s exactly how I imagine true indulgence.
Right after that, it was time for me to hop on the passenger train once again, pick up a rental car in Hamburg, and head straight to Vienna! Together with Victoria and Max from our kitchen, we cooked for 30 journalists there. Thanks to the new direct flights from Sylt to Vienna, we’re now even more closely connected, so it was a point of honor for us to spread the word about the Söl’ring Hof, its culinary DNA, and Sylt. Of course, a little detour to Steirereck was a must for some “work-life balance”—thanks to Victoria and Max for the wonderful time we had together.
In our kitchen, we’ve finished the final tastings for the new spring menu. I can promise you: it turned out fantastic! At the same time, we held our cooking classes. The oyster class—“Poseidon at its best”—stuck with me in particular. We worked our way through every facet of this seafood. And then there was the offal class. From veal heart, lung, and liver to tripe, we showed that the world of offal—beyond filet and sirloin—is a wonderful, authentic niche that people are interested in and genuinely enthusiastic about. That made me especially happy.
The most emotional highlight, however, was a very personal one: Our Bernd turned 60! We’ve now spent 15 years together at Söl’ring Hof, and he’s lived 60 years of his life. As a birthday present, I grabbed Bernd and took him to the Baltic Sea. We had an absolutely fantastic meal, enjoyed a truly wonderful guys’ night out, and then cooked a “six-hand dinner” together at the Orangerie in Timmendorfer Strand. A celebration among friends!
As I look ahead to April, there’s one topic I’m especially looking forward to: the Sylt rose. When the wild roses in the dunes begin to bloom again, the island is transformed not only visually but also aromatically. We’re dedicating a special cooking class to this unique ingredient, because the rose offers so much more than just “sweet” flavors.
I’m not just thinking of jam here—we go much deeper in the kitchen. We’ll show you how to refine the petals so that they become a highly refined ingredient in Michelin-starred cuisine. Whether through fermentation, the creation of complex rose vinegars, or the careful preservation of essential oils: the Sylt rose brings a floral elegance and a unique, delicate acidity that is an important part of our culinary identity. We’ve put together a few special offerings centered around it so you can experience this “perfume of the island” in all its forms. You’ll learn more about this soon.
Otherwise, in April we’re all about springtime vibes and culinary contrasts—for example, in our “Lamb vs. Kid” class on April 5, where we’ll break down the whole animal. We’re looking forward to the first evenings when the light stays on the terrace a little longer, and to the fresh colors on our plates.
And last but not least, there’s another reason to raise a glass: Our Jan-Luca has passed the final part of his sommelier exam and is now officially a state-certified sommelier. The whole team is thrilled for him—we couldn’t have asked for a better way to kick off the season. Look forward to Jan-Luca’s personalized and knowledgeable recommendations, your first day of drinking on our terrace, and atmospheric evenings accompanied by fine wine.
Come visit us soon—we’re ready for spring and look forward to seeing you!
Warm regards from the dune,
Sincerely, Jan-Philipp Berner