The story
Bodendorf's, at Boy-Nielsen-Str. 10 in Westerland on Sylt, is a modern French restaurant that earned one Michelin star for high quality cooking in 2026. The menu draws on French and Mediterranean technique, served as a tasting menu or à la carte.
Executive chef Holger Bodendorf builds the evening around a 6 to 9 course tasting menu, with vegetarian options available. Der Feinschmecker describes the kitchen as international-regional haute cuisine built on a wide range of premium ingredients. Bodendorf also likes to serve guests himself, so the chef often appears in the dining room.
Citrus appears across many plates. A hand-dived scallop comes with soybean crunch on lime gel and kumquat, while Icelandic redfish is paired with chorizo espuma and salted lemon gel. Pork belly meets flamed mackerel and passion fruit gel, and Helgoland lobster arrives in a bisque with radish pearls, sour cream and tarragon. The signature is crisp-seared Japanese Wagyu strip loin, graded A5, served with long pepper jus and pickled cherry.
White walls, natural wooden tables and pop-art inspired artwork give the room a relaxed, unfussy feel. The wine list holds around 1,500 bottles from Germany, Austria and France, and guests browse it on a tablet. Vintages from Dr. Loosen, Gunderloch and Aldinger stand out, and sommelier Lara Karbstein keeps 25 bottles open for service.
Recognition
Ambience
Details
History
High quality cooking
The characteristic thatched-roof house of Sylt houses a luxury hotel with an exceptional gourmet restaurant. A six- to nine-course menu by Holger Bodendorf awaits: the finest haute cuisine.
In the thatched-roof house on Sylt, the cozy "Siebzehn84" stands for expertly prepared classics centered around Tafelspitz, lobster soup, and beef cheeks – with the haute cuisine flair of Holger Bodendorf.
Concept Casual fine dining at the Relais & Châteaux Landhaus Stricker, situated away from bustling areas. International-regional haute cuisine. Menu available in 6–9 courses and à la carte, including vegetarian options. Culinary Style Executive Chef Holger Bodendorf presents a wide array of premium ingredients in the tasting menu: crispy yet melting pork belly paired with flamed mackerel and passion fruit gel for an acidic-fruity kick; Helgoland lobster with a succulent bite served in a rich bisque with radish pearls, sour cream, and tarragon. Many dishes feature invigorating citrus notes, such as the firm-fleshed, hand-dived scallop with soybean crunch (umami!) on lime gel with kumquat. For the Icelandic redfish, chorizo espuma paired with salted lemon gel offers a compelling contrast. The standout dish is the crisp-seared Japanese Wagyu Strip Loin, graded A5, served in a long pepper jus with pickled cherry. Wine The impressive selection of 1,500 wines (from Germany, Austria, and France) is browsed via a tablet. It boasts exceptional vintage depth at renowned estates such as Dr. Loosen, Gunderloch, and Aldinger. Sommelier Lara Karbstein keeps 25 bottles open and ready for service. Atmosphere A relaxed, unpretentious ambiance featuring white walls, natural wooden tables, and vibrant, pop-art-inspired artwork. Chef Holger Bodendorf also personally enjoys serving guests. Verdict One of Sylt’s enduring classics, frequented by many loyal guests. Hotel residents can easily conclude their evening with excellent drinks at the “Miles Bar”.
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