Sylt, the Beautiful © The Strandhoern Resort and Spa on Sylt receives Merit - Extraordinaire 4 Stars for a first class resort and 5 Stripes for homespun ambiance The Ultimate Award: Seven Stars & Stripes ™ Sylt is one of the North Friesland Islands in the North Sea off the coast of Germany. These small, semi-isolated islands are often called the 'little known gems' of Europe. We flew Star Alliance; our designated airline was Lufthansa with its upscale, ever-present, extraordinary service, and a member of Star Alliance. Lufthansa's senators' lounge in Munich was a hit, freshly drawn Bavarian beer, warm Leberkaes and pretzels; we won't forget. In Hamburg we caught a train which brought us to our final destination, Sylt, the most beautiful of all Friesland Islands, a giant sand bar which was dotted with patches of bright yellow flowers in late spring, flattering the colors of the pretty candy-cane stripped lighthouses. The Germans have subtitled this 25 mile long sandy island the 'St Tropez of the North' and they compare its principal city, Westerland, to that of Miami Beach. It is understood that if you are someone in Germany you must have a house on Sylt, just like New Yorkers and the Hamptons. There's no road to the island so we took the train over the Hindenburg Damm, which is the only connection from Germany's northern most state, Schleswig-Holstein to the island. It was an experience we won't forget, right and left the North Sea, and nothing but the North Sea. The trains run several times a day from Hamburg to Westerland on Sylt, connecting the island to the rest of Germany. The Hindenburg Damm could fit easily into the list of modern world wonders. The sun was out, the seagulls were hovering and the waves were breaking ferociously on the causeway, all this only heightened the anticipation of our final destination. From the train station we took a taxi to the Strandhorn Inn & Spa, where we were welcomed with open arms by the keepers of the Inn, the Laessig family. Dirk Leassig's father initiated the invitation by the people of Sylt in 2002 for the 38 people of the NY Fire Department who had risked their lives in the September 11th attack on the World Trade Center. Our N.Y. heroes were treated like royalty for a whole week. N.Y. Firemen Kevin Shea, the only survivor of Ladder 40 on the morning of 09/11, was a guest on the American Dream Show ™ and told the show host Ingrid Lemme, who is of German birth, that his brothers had the most wonderful experience with the Laessig family on the island of Sylt. This is what motivated us to write about Sylt and the Strandhoern Inn, where, in 1921, Thomas Mann wrote in his diary: „Baden in der gewaltigen Brandung. Begeisterung durch das Meer. Der grosse weiche Wind. Das Raubtiermaessige der Wellen.“ "Bathing in the almighty surf. Enjoyment through the ocean. The big, soft wind. The power of the waves" The Hotel Strandhoern is a mixture of casual, cozy elegance. Each detail is meant to make the guest feel as if they were at home. Our ocean view suite with a separate living room was comfortable and pleasant and we were truly at peace with ourselves. We unpacked and discovered that our spacious and tastefully furnished accommodations were equipped with just about everything a world traveler might need; fluffy white terry robes and most important, a fresh bouquet of wildflowers. The little balcony revealed a breathtaking view of the Sahara-like white sandy dunes with the blue North Sea right behind them. This scene reminded us very much of the Walking Dunes of Montauk, American Dream Town, New York. Sylt is indeed considered the Hamptons of northern Europe, a weekend retreat for publishers, writers, artists and the wealthy from Hamburg, 125 miles away. Breathing the healing negative ions into our city lungs made us hungry. The Benen-Diken-Hof is situated in the most idyllic, secluded little town of Keitum and its owner, Claas Erik Johannsen, was expecting us. Claas Erik Johnasen & Thorsten Piosczyk Claas Erik Johannsen, CEO of the Sylt-Touristik and the owner of the Benen-Diken-Hof was waiting for us. American Dream TIP: the world renowned artist Wolfgang Lamché is on exhibition at the Benen-Diken-Hof until November 2003. The restaurant 'Koekken' at the Benen-Diken-Hof is famous for its Dutch blue tiles, its huge Friesland stove and its maritime displays. The ambiance alone is worth the visit, if only for a cup of the famous East Friesland tea, with rock candy and a hint of heavy cream, AH! But we were about to dine! Benen-Diken-Hof Restaurant Koekken Merit - Extraordinaire The Ultimate Award: Seven Stars & Stripes ™ Restaurant: Koekken Executive Chef: Joerg Seier Maitre D': Thomas Borggraefe Service: Merit-Extraordinaire /*/*/*/*/ Cuisine: Merit-Extraordinaire /*/*/*/*/ Dessert: Merit-Extraordinaire /*/*/*/*/ Location: Benen Diken Hof, Sylt, an Island on the Island. Interior design: Elegant, antic Menue Champagne Moet & Chandon Brut Imperial Amuse: Matjes Tartar on cream sauce with chive purée ~ Wouldn't miss it for the world ~ WINE: 2001er Ihringer Winklerberg Grauburgunder Spaetlese dry, winery Stigler, Ihringen at Kaiserstuhl/ Baden Appetizer: Consommé of Barberries Duck with Ricotta-Tortellini ~ precious dish ~ WINE: 2001er Ihringer Winklerberg Grauburgunder Spaetlese dry winery Stigler, Ihringen at Kaiserstuhl/ Baden First Main Course: Pan seared Seiblings (fish) filet on a bed of young spinach with Shiitake mushrooms and crab sauce de béarnaise ~ interesting creation, crab sauce de béarnaise a little to dominating ~ WINE: 2001er Ihringer Winklerberg Chardonnay Kabinett dry winery Stigler, Ihringen at Kaiserstuhl/ Baden Second Main Course: Salt meadow sheep filet, pistachio crust, artichoke and potato fries ~ A heavenly delight, American Dream Cuisine © ~ WINE: 2000er Rivola Weingut Abadia Retuerta, Ribera del Duero/ Spanien Cuvee from Tempranillo, Merlot and Cabernet Sauvignon www.abadia-retuerta.com ~ supporting but light, terrific ~ Dessert: "Rote Gruetze" Homemade whole fruit jelly with vanilla ice cream. ~ very berry and for sure the most delicious gelatin of all ~ WINE: Cuvee Giustino Bisol Society-Prosecco from the Cantine Ruggeri, Valdobbiadene, Italy www.ruggeri.it We had the obligatory after-dinner drink at the Benen-Diken-Hof bar, joined by Dirk, where they reminisced about the New York Firefighters and their time on Sylt. At precisely 08:00 am the next morning we started our day with an eclectic, hearty brunch-style breakfast. Hot strong German brand coffee, Moét & Chandon, freshly pressed fruit and orange juices, Matjes salad, frutti de mare to die for (for breakfast?), an extraordinary variety of cold cuts, and Thank You God: American style home fries, scrambled eggs, sausages, bacon and crisp warm rolls and buns. The last time we had the pleasure indulging in a breakfast with a similar spread and superb service was at the Mountain View Grand in New Hampshire. American Dream Cuisine © After Breakfast we had time to take a first peak at the promising Stradhoern Spa and would have loved to stay for a while but… Thorsten Piosczyk & Strandhoern Spa …we had to hurry; Class Erik was already waiting with his Mercedes Benz van to assist us with the grand tour. Sylt's history reaches back to the Neolithic age, an island formed and reformed by the tides and the always present winds. They say that great storms have torn away chunks of land, and sadly the erosion continues. Its natural landscape and traditional country architecture revealed more then just an island for tourism. A glimpse of the surroundings revealed precious little harbors, boats napping on the water and sails bellied in the wind. American Dream Tip: The Sylt Surf World Cup is held here annually in September, a fantastic event with pros from around the globe like Robin Nash. Framed by beech trees, elm and chestnuts, small winding streets pass Frisian style country houses that date back to the 17th and 18th century. Most impressive are the "reed" or thatched roofs; even the bus shelters and bird houses are provided with this unique feature. Next on the agenda was a visit to the local volunteer fire department. This volunteer fire department has been responsible for the villages of Morsum, Archsum, Keitum und Tinnum on Sylt since 1880 and is headed by Fire Chief Gerd-Peter Christensen. Photos of our NY firefighters presenting their FDNY key to their counterparts, have a special place in the little fire museum of Keitum. We got to inspect the pride of the Sylt firefighters and I even tried on some of the FDNY gear, including a NY firefighter helmet. One can only imagine the emotions that had been flowing; the friendships between the 'brothers' and their families are treasured. Here are some impressions from our visit at the Fire department in Keitum. Don't miss the old leather F.D.N.Y. helmet in the museum: F.D. PICTURES - CLICK HERE. F.D.-PICTURES Next we were off on a ride through the rural dune land, the home to cows and sheep and lambs facing reed roofed historic cottages. American Dream Cuisine © Tip: The "Salzwiesen Sheep" (salt meadow sheep), is a unique specialty of Sylt. Please try the lamb chops on the local dinner menus. Due to the tide the lower meadows get awash every 6 hours from the ocean and as a result they eat a relatively salty hay that creates the unique taste. Thorsten Piosczyk & Conny Kamp The Germans are supposedly the #1 coffee drinking nation in the world and local cafés offer the finest brew with cake and "Schlag Sahne" which is freshly whipped, high-fat, cream. We took a break at Kamps Café where Conny Kamp who owns the Café, hotel and a gallery all by the same name, welcomed us. We relaxed with a delicious milk coffee, very much like the Starbucks Latte. AH! Conny mentioned Hans Jessel, a famous photographer. Below is a sample of his work, celebrating the beauty of Sylt. Hans's work will soon be shown in the Hamptons. SYLT PANORAMA © by Hans Jessel From Latte and some unforgettable impressions to Oysters. Germany's only oyster farm is to be found in the little town of List on Sylt. From here the famous Sylt Royal Oysters, after a growing period of 3 to five years, are shipped within 24 hours. But let us start from the scratch: In 1986 the Austern (oyster) Company decided it was time to revive the German Sylt oyster industry after a 50-year break in its long history. Oyster harvesting on the North Friesian Islands is a tradition dating back over a 1000 years. Their ancestors used sailing boats to drag nets across the mudflats to collect oysters. In those times they were food for the poor... Today all the Sylter Royal oysters are cultivated, a process that lasts 3 years. The North Sea oysters in mesh sacks are attached to iron platforms in the tidal shallows of Blidsel Bay. Without these metal tables the oysters would sink into the North Sea, while being challenged through the constant movement of the sea. The amount of work that is put into these oysters, is unmatched compared with any other oyster-farm in the world explained Karsten Lankenau. The Irish oysters are placed in the shallow tide waters for one year. They are brought in and are placed in tanks for the winter; have to be fed with 10-12 liters of water per oyster per hour. After a 2.5 years of growing process, having been brought back into the tanks at least twice, the oyster has reached a weight of 80-90 grams, just right for an American Dream Cuisine © diner. Within this time frame human hands have touched the oyster 15 to 20 times. Rolf Staehler & Sylter Royal Qysters The high quality Sylt Royal oysters is judged by experts as being truly exceptional. The Sylt(er) Royal has a flesh content equaling 20% of the total weight, a virtually unbeatable benchmark. Their taste can be described as slightly nutty and only mildly salty. Kartens' pride is an 18-year-old wild oyster; he is hoping to find a pearl some day. The chance of finding a pearl is on the scale of 1:50,000. Within the last two years Karsten had shucked thousands, but he'd found only one pearl, just last week ... You haven't been on Sylt until you have visited the carnival-like fish hall of Gosh, just as if you haven't really been in Montauk, American Dream Town, if you don't visit its Lighthouse. Simone Buehrmann & Juergen Gosh & Thorsten Piosczyk Close to the harbor we found the covered halls of Juergen Gosch. Mr. Gosch is an expert on culinary sea creatures. His fresh merchandise is shipped around the world and is found at major fairs like the famous annual Kieler Woche. Using the highest standards in quality and his friendly, outgoing personality, have made Juergen Gosch a living monument on the island. He has a warm handshake and a smile for anyone who approaches him. Over a glass of his own ice-cold Aquavit at the bar, he shared 'fish tails' with us about his life on the island. Mr. Gosh had a black eye, from his mother-in-law, he chuckled. Please join us and take a peak into his unique world ... GOSH PICTURES - CLICK HERE Just back at the Strandhoern in Wenningstedt, Frank Deppe the local reporter was waiting for us. After all, we were visiting from Montauk, American Dream Town, NY, USA and we are friends of NY Firefighter Kevin Shea. The Sylter Tageszeitung, Sylt Daily, expected an interview. Time for dinner! Dirk Laessing PICTURES - CLICK HERE Expect American Dream Cuisine™: Extraordinaire The Ultimate Award: Seven Stars & Stripes ™ Dirk Laessig Restaurant: Laessing im Strandhoern Executive Chef: Dirk Laessig Service: Extraordinaire */*/*/*/*/ Cuisine: Society */*/*/*/*/*/ Desserts: Extraordinaire */*/*/*/*/ Location: Right at the dune Interior design: Elegant, classy Amuse: Matjes tarter with hardboiled Wachtel egg Salted raw herring cut in very small cubes with wild chick egg slices ~ The most interesting and unique appetizer ~ WINE: White Wine Saint Véran, 1999, lots of aroma, great starter, highly recommended with salty fish dishes Appetizers: Green been salad with calf's brains - young green string beans, (boiled 5 min., lightly salted) Marinated with Balsamic vinegar, calf's brains sautéed in salted butter ~ Most definitely unusual ~ Water cress soup with salted salmon */*/*/*/*/ ~ A delicious, extraordinary creation ~ WINE: White Wine Saint Véran, 1999, lots of aroma, great starter, highly recommended with salty fish dishes Appetizers: Wild Lister Oysters scalloped, served on a bed of spinach, backed with Kohlrabi Sauce Béarnaise ~ Definitely the most creative creation of oysters, ever ~ ~ Applause ~ Chablis, 2000 – light, fruity, hint of peach, springy ~ Wonderful selection ~ Main Course: " Poached Sea-Devil in a mantel of smoked bacon on Champagne kraut with a light Pommery mustard sauce. The Sea devil is a rather white, native fish and combined with Black Forrest smoked bacon slices worth the trip. */*/*/*/*/*/ ~ A Culinary Delight ~ Chablis, 2000 – light, fruity, hint of peach, springy ~ Wonderful selection ~ Desserts: Festival of Strawberries, chocolate covered strawberries, strawberry yogurt parfait, strawberry sauce. ~ just heavenly ~ WINE: Dessert Wine Toscana VINO SANTO, ANTINORI ~ Sweet, hint of strawberry, delightful ~ And like anywhere else in the world where people of good taste come together there is the after dinner drink, which we had the pleasure to enjoy with Dirk Leassig, the creator of or our extraordinary American Dream Cuisine™ dinner and his charming mother… …at the "Sturmhaube" ~ The hat or top, or above the storm. ~ In Kampen, with ever-changing, breathtaking views overlooking the dunes was filled with laughter. We admired the huge waves tossing and turning and finally crashing on the beach, while far away, it was low tide. On the other side were the roofs of Kampen. Thank you Mr. Jens Spreckelmeyer for a few of the most unique cocktails. A classy bar, for classy people, fit for the American Dream Society ©! Sunday morning, the weather was great, and after another of those out of the world, never ending, brunch style German breakfasts, we were going to discover the SPA. The Seahoern Spa receives Merit - Extraordinaire The Ultimate Award: Seven Stars & Stripes ™ The Seahoern Spa is a 4300 square foot enclave in maritime style. We walked on recycled ship planks and noticed that even the ceilings were covered with sailcloth. The water temperature of 82°F in the lovely indoor swimming pool allowed me to swim laps while Simone was gazing at the star dotted sky above the Jacuzzi. The spa is very nicely equipped with co-ed sauna and steam room and bathing suites are not required, Hallelujah! A common tool in German Spas is the solarium (sun studio), which we declined. The healing hands of massage therapist Anette Knothe combined with a special hydro-jet massage lifted Simone into spa heaven. Thorsten's entire body was hydro massaged while at the same time he took a solar tanning bath. American Dream Spa © Tip: Ask for Anette Simone Buehrmann Ladies, at the Seahoern Spa you have to visit Gabi. Her nail studio's Hollywood theme is the right place for any American Dream Beauty©. Gabi received her nail artist diploma in New York. In 2001 she was awarded third place in a German national competition for nail art and placed at the international competition in the upper ranks as well. Gabi created for Simone her own American Dream Nail© within seconds. American Dream Beauty © Tip! With just a half hour to spare, we took our chance and went for a beach walk, through the dunes. Easy since they are right next to the Strandhoern. The beaches on Sylt all charge an admission fee and the prices vary according to location and exclusivity, and are kept very clean. We couldn't spot any litter anywhere. The water warmed by the Gulf Stream, invited nude bathers and bikini beauties alike. Sylt is famous for its popular nude beaches, and changing clothes in public seems to be common, kids and adults alike. (There was a reason why the Mayflower Puritans took the risk of crossing the ocean.) But they have plenty of beaches where you can keep your bathing suits on. We would like to thank all the friendly people on the precious island of Sylt, especially Dirk Laessig, Claas Erik Johansen and Gerd-Peter Christensen F.D. Keitum, who've set a new benchmark in scheduling, organization and friendliness for all our upcoming reviews. We are not surprised that Sylt has so many global visitors. The Sylt Chamber of Commerce is working on an English language website. We'll be back. http://www.Strandhoern.de http://www.Benen-Diken-Hof.de http://www.Lamche.com http://www.Sylter-Royal.de http://www.Kamps-Sylt.de/ http://www.Hans-Jessel.de/ http://www.Sturmhaube.de http://www.Sylt-Ost.de by Simone Buehrmann, Cecile Schneid, Rolf Staehler & Thorsten Piosczyk Editor-in-Chief: Ingrid Lemme Any comments? - Please let us know: Email us! back to our Travel Stories... Print-Version