At the southern end of the island, a young team headed by the chef de cuisine Quirin Brundobler, known as ‘Queens’ by guests and colleagues alike, awaits you amidst a delightful view of the North Sea, Budersand golf course and Sylt’s sand dunes.
It is here that the finest regional produce – the best of fish and meat – is brought to the table. Queens enhances the menu with additional extravagant signature creations, which, when combined, come together to form the basis of ‘Queens’ Kitchen’. Strönholt – the local word for items that have been washed up on the shore – with its airy, fresh ambience in the midst of the dunes offers the perfect setting for a relaxing stay.
As a reflection of this philosophy, chef sommelier Thomas Kallenberg has developed a short but elegant wine list with inclusions ranging from prestigious vineyards to young and up-and-coming winegrowers. Whether you are looking for the character of German white wines, or rosés and European reds – discover something exciting made by young winemakers or old acquaintances and their long-told stories.
At midday, hungry beachcombers and contented golfers enjoy local bistro cuisine with a lunch menu that is redrawn every day. Delight in coffee specialities and a selection of home-baked cakes in the afternoon accompanied by a view of billowing beach grasses. The evening menu is defined by freshly caught fish, crustaceans and mussels, but never falls short of meat and vegetable courses. Choose from seasonally inspired dishes, daily recommendations or from the à la carte menu.
daily from 12.00 until 22.00
closed on monday and tuesday
sunday´s from 11.00 to 14.00 Brunch buffet
13th of december till 19 th of december 2017
Quirin ‘Queens’ Brundobler
After completing his training as a chef at Hotel Sonnenalp in Allgäu, Munich-born Quirin Brundobler moved to Zürs in Austria. At Restaurant KochArt, he learned the fundamentals of sophisticated cuisine under the guidance of Otto Koch, one of Germany’s most famous Michelin-starred chefs.
In 2009, he joined hotel BUDERSAND on Sylt for the first time under Burkhard Lindlar and helped shape the new opening as demi chef de partie. Later, he moved to the patisserie under Jens Rittmeyer and developed new and innovative recipes, cakes and breads.
He left the island as chef patissier and moved to Belgium’s Restaurant La Source. Later, he began cooking under Heiko Nieder at the Dolder Grand Hotel in Zurich before his longing for Sylt led him to return to BUDERSAND as KAI3’s sous chef. He has been chef de cuisine at Restaurant Strönholt since 2015, where he pampers his guests with new creations. This move has also brought him closer to his passion for golf due to Strönholt’s proximity to BUDERSAND golf club.
Quirin Brundobler loves modern interpretations of old classics and expresses his passion for local produce, fresh fish and crustaceans through his creations at Strönholt. His unconventional style has led him to win over many admirers of his ‘Queens’ Kitchen’.
„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.