The year is already nearly two months old, and while the winter wind is still sweeping across the dunes outside, we here at the Sölring Hof have really picked up the pace. The past few weeks can best be described as “full steam ahead”—emotional, fast-paced, and above all, incredibly beautiful.
We kicked off our renovation and beautification projects right away in February. And I have to say: I’m absolutely thrilled with our new centerpiece. We now have a beautifully designed new fireplace in our living room that’s already been such a hit. It brings a whole new level of coziness to the house, and I’m really looking forward to it creating a warm, welcoming atmosphere for our guests in the coming weeks, until we can spend more time on the patio again soon.
In the second week, we moved straight into the reopening phase. We unpacked, cleaned, and got things in order—and, above all, received training so that we’d be fully prepared and ready to start the new year off on the right foot. Of course, Johannes King’s visit was a real celebration. For the second time, he brought back the good old days to the Düne with his “King Classic 2.0.” Feeling his energy, his zest for life, and his craft here in the hotel again was spectacular—for the guests, for the team, and for me personally as well. Our guests absolutely loved the island safari and the cooking class with King. But my highlight was our joint four-hands dinner—we stood together at the stove all evening and took a culinary journey through 26 years of cooking together. It was a wonderful culinary journey through time that really moved me. So start getting ready for King Classics 3.0 in the first quarter of 2027. You’ll receive more information as soon as possible—I promise.
Then things got intense: 2,500 kilometers in 48 hours—it was time to step on the gas! First, a trip from Sylt to Stuttgart for the JRE conference, a quick stop at INTERGASTRA, and in the evening, the “Night of the Stars” at the Mercedes-Benz Museum. It was a truly massive event with 1,300 guests, the entire industry in attendance, lots of great people, and, above all, inspiring conversations with colleagues and friends. But the main reason for the trip was to visit the state vocational school where our JRE apprentices attend classes. I had the privilege of leading a seafood cooking class for the third-year training class. I can tell you, that alone made every traffic jam and every kilometer worth it. What a spectacular event, and how wonderful it was to look into all those young faces who are just starting out. Being able to teach them something and pass on my knowledge is simply a labor of love.
Otherwise, despite the wintry temperatures, things were hopping on the dune. The new menu is up and running—the 2026 à la carte season has begun! The island is both magical and vibrant right now. It presents itself as a magical winter wonderland—I can’t remember us ever having such a long-lasting, breathtakingly beautiful winter, complete with the Northern Lights, which we’ll never forget.
Valentine’s Day was a huge success, filled with many romantic and heartwarming moments, including couples in love who treated themselves to a getaway with us. And right after that, the excitement continued with high flames and one event after another as we celebrated the Biike burning. After all, we Frisians chase away winter in our own way, and this year, too, it was incredibly mystical and beautiful. In our living room, we offered special Biike menus to match the occasion, while guests feasted upstairs in the gourmet restaurant—there’s hardly a more delightful way to banish the winter spirits.
To wrap things up, we indulged in a little wanderlust and brought a taste of the Mediterranean to the island—after all, it’s never too early to start dreaming of summer. Together with Caro Maurer and Jannis, two “Masters of Wine,” we organized an entire weekend centered around Greece. We booked the Aquarium exclusively—an enchanting evening with rare Greek wines in a very special setting. A wealth of expertise and wonderful people—that’s exactly how we brought a taste of the South to the North.
Now we’re looking forward to March with great anticipation. Not only because we can hopefully finally look forward to the first milder spring air and get into the pre-Easter spirit together, but also because we’ve once again prepared some wonderful moments for you. The grand Romanée-Conti tasting is sure to be a very special experience. Together with Bärbel Ring, we’ll delve into “10 Years of La Tâche”—a truly incredible opportunity to savor these fine, rare wines at our leisure. But things will also be exciting in the kitchen: Our local Sylt Royal oyster will take center stage in its very own cooking class—the spotlight this oyster truly deserves. For anyone who wants to delve deeper into the true art of cooking, we’ll be kicking off an offal cooking class on March 28. And if you’re already looking ahead to the warmer days of spring—in April, we’ll be preparing fish, kid goat, and beef, and of course, our popular snack and finger food cooking class is back on the agenda. So feel free to take a look ahead.
I’m really looking forward to introducing you to these exciting culinary themes and working alongside you in the kitchen.
We’re all set for spring and are really looking forward to seeing you!
Warm regards from the dune,
Sincerely, Jan-Philipp Berner