Restaurant KAI3 – Nordic Fusion
Discover a new culinary world on the southern-most tip of Sylt. KAI3’s chef de cuisine, Felix Gabel, (right) and his international team with chef sommelier Thomas Kallenberg (left) follow a philosophy that highlights the value of fresh produce and the importance of quality ingredients. Experience Nordic fusion at its finest!
Native produce and ingredients from selected producers in northern Germany and Scandinavia are at the heart of KAI3’s cuisine.
Felix Gabel and his team stress the importance of directly-sourced produce and remaining in close contact with suppliers. This not only enables them to create dishes that tell stories but also to process all of their ingredients sustainably. Gabel particularly emphasises the importance of carefully selecting individual produce, and this leads him to visit his producers and suppliers regularly to ensure that only the best quality products are ever served. Felix Gabel and his team use this philosophy to establish new culinary creations from unexpected combinations that are always at the heart of the dishes served in KAI3.
Rediscover well-known ingredients, or experience new flavours with dishes that test traditional understandings of culinary harmony. Become enchanted by the fusion of apparent contrasts combined with different styles and an international touch that provides the inspiration behind KAI3’s ‘new’ cuisine. Immerse yourself in a world of aromas and let the journey of the senses begin.
The KAI3 team would be delighted to welcome you to our restaurant. Reservations can be made online via Open Table or by telephone: (04651) 4607-0.
Opening hours breakfast buffet:
daily from 7:00 until 12:00
Opening hours restaurant KAI3:
18:30 until 22:00
Closed on Wednesday and Thursday
Chef de cuisine Felix Gabel
Felix Gabel was born in 1988 in Bad Honnef and grew up in Linz on the Rhine. After completing his training as a cook at Avendi & Seminaris Hotel in Bad Honnef, he began travelling the world. As a passionate surfer, he was immediately drawn to Australia, then to Cuba and finally to Canada’s Brentwood Bay Resort on Vancouver Island. In Canada, Felix Gabel developed an intense connection to the natural world where he learned to value nature’s unending forests and rivers, and its countless natural products and their daily use in the kitchen. When the call came, he moved to Hotel Walther in Pontresina, where he remained for two years before finding the place he had been looking for: a home at the top of gastronomy. During his time in Delmonico’s in New York and the 2-star Restaurant COI in San Francisco, he came to appreciate the inherent value of cooking ingredients and developed an intuition that enables him to fashion something great from seemingly unassuming products. During this period, he came into contact with diverse cooking cultures and techniques and used them to nurture the craft of fusion cuisine. His journey took him to Bangkok’s Gaggan, one of the top 50 restaurants in the world, after which he returned to Switzerland and the luxury hotel The Alpina Gstaad, before finally arriving in Sylt. As KAI3’s sous chef, he continued to sharpen his awareness for taste under Jens Rittmeyer. In early 2017, before his 30th birthday, he began managing KAI3. Together with his team, he lives for Nordic fusion and invites his guests to join him on a journey of discovery through the world of aromas.
„Vielfalt erleben, Neues entdecken“
Außergewöhnliche, privat geführte Hotels auf der Insel Sylt, die zusammenarbeiten, um etwas zu bewegen, Dinge anzupacken und zukunftsweisende Akzente zu setzen.