They always say that April does whatever it wants. This year, though, we’ll probably have to apply that saying to May instead. From absolutely world-class weather to all four seasons in a single day, we really experienced it all on our dune. But we didn’t let that throw us off—and fortunately, neither did you.
It felt like the island had just been in a sort of semi-hibernation, and then— click —and suddenly life is in full swing, the island fills up, and things are bustling.
Our May kicked off with two days behind closed doors. Not because we were bored, but because we had the privilege of hosting a milestone birthday celebration with a very exclusive group of guests. The Söl’ring Hof in an absolutely intimate setting—the program was tailored exactly to the birthday guest. Seeing how these wonderful people simply let their guard down and celebrated life fills me with gratitude every single time.
After that, we moved right on to a packed restaurant and our spring menu. Our cooking classes were real highlights: The sauce-making class sold out so quickly that we spontaneously added a second one.
We especially enjoyed a new format: “Whole Dishes.” For this, we prepared whole veal shanks and stuffed fish—perfect for sharing. This definitely calls for a sequel! After a few wonderfully crazy evenings and a few minor “culinary escalations,” the Pentecost holidays arrived. The already well-populated island became a very, very crowded one. It’s on days like these that I especially love the Söl’ring Hof: While the hustle and bustle reigns outside, our inn remains exactly the haven of peace we promise you—like a world of its own by the sea.
By the way, on May 17, I spotted the first rose blossom. In no time at all, the island had transformed into a veritable sea of roses—I love this sight because it smells like spring and new beginnings… In keeping with the theme, we wrapped up the month with a rose cooking class, where we explored the essence of the Söl’ring Hof in all its diverse facets. Next year, by the way, we’ll be tackling this theme on an even bigger scale—this time of year is simply too special not to devote a great deal of creativity to it.
We’re also proud of our young talent: The results of the final theory exams came in in May. All of our third-year apprentices passed successfully and with excellent results! Now we’re keeping our fingers crossed for their practical training over the next two months, before we let some of them go out into the big wide world—with heavy hearts, but full of pride. The door up here is always open to you!
We’re right in the middle of the start of peak season, and the booking situation for this June is simply incredible. There are only a few scattered small openings left. A huge thank you to all of you for looking forward to your stay with us so much! The entire team is looking forward to making your time with us especially wonderful. We’re already in the middle of testing the new summer menu, which launches at the end of June. But first, our “Summer Vegetables & Finger Food” cooking class—including a short herb-picking excursion—is on the agenda; we’re celebrating the bountiful harvest.
There’s one event this month that really gets my heart racing: Gerhard Retter is coming to visit us! Anyone who knows him knows he’s an absolute sommelier legend and a great friend of our restaurant (and especially of Bärbel).
Together, we’re reviving a legendary event that used to draw crowds in droves: We’re transforming the former “Wein am See” in the greater Hamburg area into “Wein an der See” Here on Sylt. It’s going to be a fantastic, lively party with wonderful people, fantastic hosts, and some very special wines—with Austria playing a leading role. Gerhard, his wife, and we’ll definitely be there—and maybe you’ll join us, too?
After that, we’ll finally be heading into the home stretch toward the peak of the high season. We look forward to seeing you.
Warm regards from the dune,
Yours,
Jan-Philipp Berner