Living Moments - N°4 Edition 2017

In the winter they have to be taken out of the water. Then they end up in one of the 16 basins with effervescent seawater and a protecting roof on top. “It is not the cold which bothers the oysters so much!, Christoffer Bohlig explains.“But when it free- zes the ice trundles like a roller over the oyster beds and de- stroys everything!” But the shellfish only grow outside. So it is very important to find the right moment in order to take them inside as late as possible. Here they will stay until March and are then brought back to the “nursery” in the tideland. When harvested, the Sylt Royal weighs about 70 to 90 grams. Then it is watered in the seawater basin for 24 hours and is then bed- ded on reeds and packed and delivered in instep wood boxes at 12, 15 or 50 pieces. A great part is left on the island. People from Sylt and their guests love this noble product from the sea. Star cooks like Johannes King from the Söl’ring Hof or Jörg Bodendorf from the Landhaus Stricker know what they can conjure up with the “fines de claires”. But mostly it is served pure, refreshed with only a splash of lemon juice. But first, be- fore it ends up on the plate, you have to open their shells. Closed and kept cool at a maximum temperature of ten de- grees it stays fresh for seven to nine days. The seawater stays in the clam for the time being. If it is opened, it runs out and it goes bad quickly. They are best eaten in the Sylt Royal Austernstube, the bistro which belongs to Dittmeyer’s Austern-Compagnie. When the weather is good, the blue-white striped beach baskets right in front of the restaurant are quickly filled. On the tables in front of them, the plates with the coveted shellfish. Christoffer Bohlig recommends: “Chew the Sylt Royal at least ten times; its flavour will then come perfectly into its own. After all, it is nature’s mother’s milk!” Plus a glass of champagne – and the world is in a pink luxury mood. This is how you can easily forget that the business of oysters is a hard one. For tho- se who are interested, the oyster boss shows his work place on demand and will take one into the tideland. He has various sizes of the obligatory rubber boots already in petto. And then you only hear “sabsh”, “sabsh”, when he disappears with his guests into the North Sea off List. Text + Foto: Brigitte Jurczyk Address: Dittmeyer's Austern-Compagnie Hafenstraße 10-12 D-25980 List auf Sylt Phone: + 49 (0) 46 51 87 08 60 *DVWURQHZV 6\OW 131 www.private-residences.net Ein Bayer im hohen Norden: Benjamin Zehetmeier war die letzten acht Jahre die rechte Hand von Karl-Heinz Hauser, 2-Sterne-Koch auf den Süll- berg in Hamburg. Jetzt beglückt er im Tipken’s im vor gut einem Jahr neu eröffneten Sylter Luxushotel Severin’s seine Gäste mit einer modernen Weltküche: von Sashimi von Yellow fin Thunfisch über einen mit Hummer gefüllten Raviolo bis zum rosa gebratenen Salzwiesenlamm-Rücken in Kräuterhülle. Restauranteiter Klaus Otto Klimek – dank jahrzehntelanger Erfahrung imWesterländer Hotel Stadt Hamburg eine Sylter Institution – begleitet das Menü mit einer großartigen Auswahl vonWeinen aus einer über 500 Positionen fassenden Karte. A Bavarian, way up North; for the last eight years Benjamin Zehetmeier was Karl-Heinz Hauser’s right hand, a 2-star cook at the Suellberg in Hamburg. Now he makes his guests happy with a modern cosmopolitan cuisine in Tipken’s, in the new Sylt luxury hotel which opened about a year ago. From sashimi to yellow fin tuna to a ravioli-stuffed lobster to a pink-roasted saddle of lamb, the so called “salzwiesenlamm” covered in herbs. The restaurant manager, Klaus Otto Klimek, thanks to his many decades of experience in the Westerländer Hotel in the city of Hamburg, is an institution on Sylt. He accompanies the menu with a wonderful selection of wines from a list of more than 500. Stullenzeit in Keitum: Alexandro Pape, gebürtiger Rheinländer, aber seit vielen Jahren auf Sylt heimisch, hat seine beiden Michelin-Sterne an den Nagel gehängt.Das Nobelrestaurant »Fährhaus« inMunkmarsch tausch- te er gegen »Brot & Bier« in Keitum ein. Hier lässt er köstliche »Stullen« servieren – vom original Friesen- über geröstetes Focaccia- bis zum kräf- tigen Landbrot, wahlweise mit Krabben, Lachs, Mett oder Brathering, fei- nen Saucen und noch viel mehr belegt.Dazu ein Bier,das Pape zusammen mit seinem Braumeistert kreiert hat: leicht, perlig, frisch. Sandwich time in Keitum; Alexandro Pape, born in the Rhineland, but calling Sylt his home for many years, gave up his two Michelin stars. He exchanged the posh “Fährhaus” restaurant in Munkmarsch for the “Brot & Bier” in Keitum. Here he serves delicious sandwiches, from original Fri- sian to toasted focaccia to hearty farm bread, spread with crab, salmon, ground pork or fried herring, as desired, fine sauces and much more. Served with a beer that Pape has created together with his master brewer. Light, sparkling, fresh. 6\OWcV *DVWURQRP\ 1HZV Tipken’s Am Tipkenhoog 18 D-25980 Keitum/Sylt Phone: +49 (0)4651 46 06 60 www.severins-sylt.de/restaurants/tipkens Brot & Bier Gurtstig 1 25980 Keitum/Sylt Reservierung: +49 (0) 4651 9 36 37 43 www.brot-und-bier.de