We cook fresh, with the best ingredients, and we believe in sustainability. It does not stop at ecological responsibility but also includes the social and the economic side.
Short distances,long partnerships.
We buy from long-standing partners and new, local producers to create a balance between the three pillars of sustainability.
On your way here you will surely have noticed the Highland cattle. They belong to our friend Andy, who supplies us with curry and Krakauer sausages. Every now and then a premium cut also lands on our lava stone grill. Andy's Highlands live completely self-sufficiently on the salt marshes in front of our restaurant from April to November. You can taste it!
A true local hero. Tobi not only grows the world's best raspberries, he also supplies us with more than 20 different products such as wild broccoli, herbs, salads and blossoms. Depending on the weather, the harvest and the season.
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Redlef and Monika run a sheep's cheese dairy with 120 dairy sheep and make their cheeses lovingly by hand. Once a week we pick up fresh grilling cheese there.
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Even on the North Sea it does not always have to be fish from the sea. Birgit and Gunnar Reese farm brown trout, char and whitefish in the seventh generation. With us the fish goes onto the grill butterfly-cut.
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The family business supplies us with beef and lamb. The lambs come exclusively from North Frisia, the cattle without exception from pastures within a radius of 50 km.
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Our long-standing partner for fresh fish. Together with Karl and Micha we screen the market in search of local products, sustainable fishing methods and sensible fish farms.
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The family business is our specialist for vegetables, fruit, dairy products and spices. Together we focus on seasonal and regional produce from Schleswig-Holstein.
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Since 2018 we have been growing our own chillies, seasonal vegetables and herbs at the Grünkorb Bioland nursery north of Hamburg.
The sea out front,the pasture behind.
