The story
Seesteg is a modern French restaurant in Norderney, Germany, at Damenpfad 36a, and it holds one Michelin star (2026). The dining room sits inside a beachfront hotel on the western tip of the island, where the open kitchen is in view of the sea.
Markus Kebschull and his team cook with premium ingredients in a contemporary style. Where it suits the dish, they bring in regional produce. The autumn menu has featured a Frisian fallow deer essence with mushroom ravioli and root vegetables. The kitchen keeps its focus on the product itself.
The evening menu runs from three to six courses, with a vegetarian version built the same way. Lobster bisque with pineapple and cauliflower, and scallop with beurre blanc and two kinds of caviar, have both appeared on it. Dessert pairs Valrhona Guanaja chocolate with an Elstar apple, tonka bean anglaise and caramelised apple ice cream.
Indoors, the rooms are bright and airy, with wood on the walls, tables and chairs and muted colours throughout. In summer the terrace opens onto wide views of the water. The wine list offers 120 selections, with 20 available by the glass.
Recognition
Ambience
Details
History
High quality cooking
Concept In the urban-styled hotel along the beachfront promenade, Markus Kebschull serves refined cuisine at lunch and dinner – complete with a sea view. Cuisine Style The head chef and his team work with premium ingredients that are presented in a contemporary manner, incorporating regional produce whenever appropriate. For example, the autumn menu features a Frisian fallow deer essence with mushroom ravioli and root vegetables. The tender Norwegian scallop is paired with a caviar velouté, miso potato foam, and avocado – offering a delicate saltiness, a subtle umami touch, and buttery notes. Wine 120 selections and 20 bottles available by the glass. Ambiance Indoors, the space is bright and airy with abundant wood accents (walls, tables, chairs). In summer, the spacious terrace offers expansive views, plenty of room, and a relaxing atmosphere. Conclusion High-caliber internationally inspired cuisine in a relaxed setting.
At the western tip of the island lies the luxurious retreat with 16 rooms, penthouse suites, a spa, and a rooftop pool. Restaurant with views of the sea and into the open kitchen by Markus Kebschull and team.
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