It was simply time for something new,” says Holger Bodendorf. That’s why he not only completely rebuilt his Michelin-starred restaurant Bodendorf’s, which has been open for 20 years, but also reduced the opening hours to four days a week.
Also the kitchen was consistently sharpening with his executive chef Denis Brühl.
“We are focusing even more on the classics and presenting more minimalist plates,” Bodendorf explains. In the future, guests will get to see the kitchen team much more often, as dishes like beet in salt dough are finalized at the table.
“I’ve been thinking for a long time about how to make life easier for all of us here at the gourmet restaurant,” explains hotelier, top chef and entrepreneur Holger Bodendorf.
“While we are in the fortunate position that an enormously large proportion of our employees have been loyal to us for many years, you always have to come up with something new to remain attractive as an employer.” And so Bodendorf has decided to stop opening on Saturdays from mid-August and give the kitchen and service team at his gourmet restaurant a three-day weekend from Saturday to Monday.
Fine dining guarantee.
Holger Bodendorf & Max Tidof
Bodendorfs im Landhaus Stricker, Tinnum / Sylt
Food
Brand new look, clearer lines.
Sylt is always worth a visit
