Butter Restaurants in List auf Sylt
The best places in List auf Sylt to eat Butter. Our interactive map features all restaurants around List auf Sylt who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Butter or dine out.
4.5
Menu
Table booking
4.5
Menu
Table booking
City: List auf Sylt, Hafenstraße 10-12, 25992 List Auf Sylt, Germany, List auf Sylt
"Smash with recipe so to speak! Or at least with a very good feeling! Ms. and Mr. Carsten1972 were back on Sylt. In winter at the annual carnival competition from Münsterland. In fact, these days should take place during the change of 2020/21, but a well-known virus had prevented it. And so we had not reclaimed the money, but simply rebooked until February 2022. The virus would not be a topic anymore.... The winter holiday on Sylt is on foot on a narrow comb. On the one hand you can enjoy a pleasantly empty and relaxed island, on the other hand the weather on the North Sea can also make a heavy line through the bill. We had chosen well, the days over the carnival 2022 were from Friday 25th. February, a real pleasure. Cold but light blue sky with beautiful walks along the sea. As always, we lied in Rantum and were on the road by car that we did not use on the island. There are many too many cars here, so we don't have to be suffocated before a good bus network. In addition, one avoids the only bad mood that goes back to the discussion. On the second day the plan was to eat elbows again in list after a rounding of the lister. Where are you going in List if you want to eat there? Of course you can throw yourself into the thunder of the Gosh-Etablissements at the port, there are really good fish there, but we are too full there. Then there are some good restaurants. The most attractive is the restaurant of the oysters Compagnie Dittmeyer, the Sylter Royal, the Sylter Auster. Sylt is certainly a place for joy in all categories, but it often lacks a certain authenticity in offer. Here it is stated that the product comes directly from the island. In addition, we opened all the way from noon and this came to our daily planning. So we had a table reserved for 4:00 a.m. and stood up a bit earlier. In the new guest area, which has replaced the old, rather old guest room for three years. It is bright, the interior is comfortably held in wooden tones. Two gentlemen worked in the service, the guest room was only moderately occupied, it was relaxed to control the Corona formalities, then we were allowed to pick up a table. He should be. We sat on the central large table with bite. An evening with a big group of connoisseurs, I'm very nice to introduce myself. Also in our view, behind the opposite wall with large windows of the area in which the oysters are clarified after harvesting in the North Sea, several basins with fresh sea water ensure this. Then we sat together and warm and looked forward to our dinner after the hike around the elbow. Water was ordered and an aperitif. A cave of Lugny, a Cremant de Bourgougne Rosé, brut. There was champagne, of course, but my wife asked for this champagne. We both found it was a good choice. We had laid a plan for the food ourselves. We wanted to try the oyster offer in several small courses, oyster tapas so to speak. A corresponding question is answered positively by the service, and so we went through the offer, clear on the HP. A first gear was ordered, there is always bread and butter for each order, even with the following gears was reserved. My wife is not a friend of raw oysters from the shell. She likes to process the shellfish. Your order was accordingly for the first round. Oysters and smokers on Balsamico lenses. The smoked oysters liked them well, a discreet smoked tone caused joy. Also the Tatar arrived well, made with tomatoes and onions. Not exactly oysters in now, but that's not yours anyway. In parallel, I have my first selection. I like raw oysters! And here I can come out of full pots, clarified breeding oysters, but also hand-collected wild oysters from the cotton wools. Are there great differences between breeding and animal life? I wanted to find out. So Sylter Royal versus wild Sylter Royal, this is still caught. The breeder was more yod, more intense in taste. For this the wilderness, even because larger, scored with the fleshiness. For me, the wild oyster was very close to the breeding oysters. With the consumption of this band came a bottle of wine. A cuvée from Riesling and Sauvignon blanc from Nahe-Weingut Tobias Rickes, vintage 2020 had gained our attention and we found that this wine would be a good addition to the following courses. My wife chose a soup. Cremous oyster soup with oysters in the Sesamcoat Korianderpesto had ordered them in round two. I didn't ask, but as I know, the oyster water is used for this soup. Plus a preference in which Brittany comes with the good friend, then always find a gentle poultry. That's how it cost. For Crunch, the fried oysters ensured that Pesto gave exotic flavors. Good choice, I have to order. My round two consisted of three components. Sylter Royal with Cucumber Wasabi Vinaigrette, Crème-Fraîche and Ossietra Caviar is a standard, this combination I feel here at Dittmeyer as one of the best. The Wasabi puts a beautiful accent on the Rohaustern. Also I always order Sylter Royal with apple pink pepper vinaigrette, crème fish and Ossietra Caviar. This Vinaigrette is gentler, here you taste more the oysters yourself. For the first time I tried the Sylter Royal Shooter Bloody Mary with vodka, tomato juice and tabasco. I could have warned, but I always try everything. That was too sharp for me, the oysters in the glass couldn't put any accents. Try, but don't come back to the order list. To this round, as in the following, the service used again and again a new bread basket, so you don't have to be afraid that you won't get tired. About three for my wife came after our third order. Now it should be congratulated for them. She had ordered Auster Kilpatrick with Speck Worcestershire Sauce, oysters with truffle butter and Parmesan as well as Wild Sylter Royal XXL on champagne word with truffle butter and cheese. That was, of course, the fat taste kitchen that accompanied the oysters, but as final equipment this was a pleasure for my wife. Even I had ordered a little more intense aromas than the last walk. Also for me the oysters Kilipatrick with Speck Worcestershire sauce, then a oyster with pernod butter and a oyster in the Tempura pig in oyster sauce and Ossietra Caviar. Warm was that and of course something completely different from the previous courses. I actually have too many flavors that cover the oysters. But on a winter day you want to eat something warm and emotional. With this third passage we were very satisfied with the kitchen performance. We must also praise the service. The two men of the age fries. They must give contrast, but they are looking forward to every honest interest in their employer's products. And then they become really alive when they discuss the difference between breeding and wild oysters. That's fun! For my wife and me, the restaurant of the oysters Compagnie Dittmeyer is one of the most authentic places on the island to delightfully eat. I recommend a visit to every Sylt visitor."
4.3
Menu
Table booking
4.3
Menu
Table booking
City: List auf Sylt, Hafenstr. 2a, 25992 List, Sylt, Schleswig-Holstein, Germany, List auf Sylt
"Superb location in list, service is supernett, food is the hammer!!! Gets on the Must-Visit list for Sylt right now."
4.5
Menu
Table booking
4.5
Menu
Table booking
City: List auf Sylt, Am Buttgraben, 25992 List Auf Sylt, Germany, List auf Sylt
"In the anticipation of the beautiful weather we have reserved ourselves for today's Friday to be able to eat as outdoors as possible. This is no longer as important as before the takeover of Jenny Hofschneider's restaurant, I believe in early 2014. The decor is now beautiful and tasteful. It was too cool. Preordering is important if you want to eat exceptionally. We wanted stone butter. The phone reservation a few days before Frau Hofschneider was received very friendly. Mrs Hofschneider did not need the precaution that my wife did not eat mushrooms or paprika. The most important thing is the fish, the rest is already in the evening. Mrs. Hofschneider and her son Jerome (must be too young for a husband or younger brother). Jörn Mamerow whispers in the kitchen. After his age, Jerome was somewhat hesitant, but then appeared clearly. The climate is different here than in the other upscale Sylter gastronomy, namely simpler, more honest and much warmer. To the question which the Rieslings was the more schnarchere, which was disarmed by the Mosel or by the Nahe: I don't know, we have the card for 1 1/2 weeks and I don't drink wine. The tables were covered with a white table runner, a creamy napkin of thick fleece, a candle in sand glass, beautiful wine and water glasses. The cards have thick wooden lids. The screwed-in inner life was impeccable. The selection of open wines was again considerable. It is remarkable that the naval tongue is found on the regular map. In the absence of champagne, we took a bottle of Just VdP Riesling from Nahe (2014) to 31.50 (bandwidth 22.31.50 for German), which mouszed easily with well-integrated acidity and slightly to moderate minerality (see picture). He was placed in a tone cooler. There was a bottle of Sylt Source medium (4.90 per 0.75 l. later). As a Gru8 from the kitchen came a bowl of very nice olive oil with crystal salt and ordinary herbs with six slices of excellent wheat bag. While I spread the olive oil on the table runner through the white bread holes, Ms. Hofschneider came a bit crisp to tell us that the stone butter was bigger and more expensive than planned. The chef has a stomachache. You must charge us 55 euros per person. Our communication that we would survive this without working on dishwashing made it much easier. Champagne converted into fish. Our appetizers consisted of Bündner meat with rocket for 8.90 and two splendor gambas with rich garlic (see picture). They tasted enormously good and fresh. To free them from the rest of the bowl on the tail, another fat spray brought to the table runner. I fought so my fork fell. Also here was the excellent white bread. The huge 4 5 cm thick flat fish came together with two bowls of roast potatoes and mixed salad with vinegar oil dressing (see picture) How difficult the meat of the geese is here, this fish must have been enormously fresh. The top was light and crispy, but in the end it was fried on the skin. Mrs. Hofschneider and her son repeatedly asked if everything was right. They also found time for a little chat. We thankfully refused a offered digestive tract and instead got a packed lunch with cheesecake and raspberries at the expense of the house. It should also be mentioned that plates and bowls were heated so that the fat just did not blow bubbles. So our roast potatoes were hot to the last bite. It is also important that everything we were able to look at the neighboring tables does not look like convenience. Neither salads nor pommes came from the bucket. I needed another espresso. That would have existed in the eyes of economic miracles. The crema was probably sugar-sink-stable for ten seconds (see picture) At the end 170 euros were calculated. After a kitchen trip again 5 absolutely again"
Butter
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Price
The Average price for Butter is:
$5.2
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