RESTAURANT KØKKEN

In our restaurant we serve the best that the North Sea off Sylt has to offer in culinary terms: Oysters from List, codfish, Norway lobster, crabs or turbot. In addition to fresh fish, the menu includes meat from the region and innovative vegetarian dishes. The kitchen team attaches great importance to fresh, seasonal and healthy cuisine full of Nordic flavours.

You can also choose from our extensive wine cellar, which restaurant manager Marcello Ceresini and Claas-Erik Johannsen have built up over the years. Enjoy an evening of warm service in a stylish and relaxed, Frisian modern atmosphere. And if you like, you are welcome to come for a drink and a snack in our cosy bar after dinner.

Opening hours KØKKEN
Thursday to Monday 6.00 – 10:00 p.m.

Reservation under +49 4651 9383 360 | koekken@benen-diken-hof.de

WINES.

Here you’ll find our winelist in german as a download.

Vesperkarte

folget in Kürze

Roomservice Karte

folget in Kürze

 

RESTAURANT KÖÖV – the tuesday-/wednesday-restaurant in the KØKKEN

KØKKEN is closed every Wednesday. For this we open the KÖÖV in the back of the restaurant with a reduced menu and simple dishes, with classics like matjes “housewife style”, crab bread with scrambled eggs, veal escalope with fried potatoes or beef roulades with red cabbage.

MENU RESTAURANT KÖÖV

Opening hours KÖÖV
Tuesday + Wednesday 6:00 – 9:00 p.m.

Reservation under +49 4651 9383 360 | koekken@benen-diken-hof.de

KØKKEN-EVENTS

culinary highlights . special menus . lasting memories

Experience culinary highlights, enjoy in a relaxed atmosphere in our restaurant KØKKEN.
For your private atmosphere, we are happy to provide you with our take away catering on advance booking.

EVENTS . 2020

EVENT VIII 05./06.12.
13./14.12.
20/21.12.
»Afternoon-Teatime«

TAKE AWAY CATERING . 2020

EVENT VI  25.12. – 26.12. “Privat Duck”
EVENT VII  24.12. – 26.12 + 31.12. “Private Fondue”

 

 

KØKKEN – EVENT VIII . 2020

 

TEATIME
AFTERNOON-TEATIME
in Advent . saturdays & sundays

Reserve your personal TEATIME.

Enjoy the aromas of delicious teas, prepared by our teamaster; with frisian-nordic canapés, hearty and sweet, lovingly arranged. Take your time!

38,00 € per person

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KØKKEN – EVENT VI . 2020

 

Take away-Catering . on advance booking
Private Duck
25. + 26.12.2020 . to pick up at the restaurant

 

Enjoy your Christmas menu in private.

incl. side dishes and dessert

We expect your pre-order until 19.12.2020.

172,00 € for 4 persons

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KØKKEN – EVENT VII . 2020

 

Take away-Catering . on advance booking
Private Fondue
 24. – 26. + 31.12.2020 . to pick up at the restaurant

Enjoy your own private fondue over Christmas or on
New Year’s Eve in your holiday home or hotel
apartment! We have everything you need ready for you.

incl. fondue equipment
incl. ingredients, salads, dips, bread and dessert

We expect your advance order
until 19.12. and until 28.12.2020 respectively.

53,00 € per person

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PRIVATE EVENTS

With its 105 m², our restaurant can seat 88 guests at ten round tables or up to 94 guests at rectangular tables.  The restaurant opens out onto the wind shielded terrace. The maximum capacity of the restaurant is 70 persons if a small dance area is required.

The restaurant can also be used for receptions and other purposes.

 

MENU SUGGESTIONS

SEATING PLANS

CANAPES

GATEAUX

SELECTION OF BEVERAGES

CATERING

GARDEN BBQ

GET TOGETHER IN THE FIREPLACE LOUNGE

AGM EVENTS

CONFERENCE FACILITIES

Our exclusively designed conference room with air-conditioning is also at your disposal for your conferences and meetings for up to 16 persons, including a hearth, terrace, buffet room, small kitchen and all the modern conveniences of state of the art conference technology.

CONFERENCE RATES


We have set ourselves the goal of cultivating a natural and local cuisine – fresh, healthy and full of flavor. We are always looking for the best products and that special way of preparation, for an even more culinary delight for a more healthy life.
In 2010 already, we have joined „FEINHEIMISCH“, a network whose members see themselves as preservers and promoters of a delightful, sustainable and regionally focused gastronomic culture.