Strandmuschel - Sylt

So we look forward to the beach clam every year! super nice staff, tasty eating, they also meet in the regular again the same guests and come into the conversation! a bit like before the pub around the corner. simply better! on the friesengeist

There are days where we go in the muscheln on the afternoon and in the evening. scampis, milky, white chase, salate, with ice creamy greyburgunder. on sylt is the beach clamour our all-time favorite

Krischan (Christian is no longer the boss of the beach mussel since 2017..........but fortunately everything remains at the old and thus in the established beach mussel family and Sven is now the boss, for that Lars is back after he has closed his own restaurant again, so almost again the team with which I celebrated my wedding in the beach mussel in 2008. As you can hear, even in this beach bud is generally only geduzt . Since I started to choose the island for the summer holiday, the beach mussel accompanies me as a fixed starting point for the evenings on the island. To eat or just for a glass of wine at sunset on the beach main staircase of Rantum, just a few steps further down the way to the sea. My old criticism is from 2015 and with Sven as a new boss it is time to give a short update. The beach mussel is not a classic restaurant, but one of these only Sylt-finding board buds with little comfort and certain shabby chic charm, that is to say in the ambience of a snack is cooked to a high level and offered to even higher level of wine. If you enter the good guest tent, you will see a simple ambience. High tables are waiting for guests, booking is not available. One comes and hopes for free places, usually works and one can call shortly before his visit and ask if a table can be kept free, otherwise one must hope. So far we have never had to leave the beach clam hungry and thirsty again. Behind the tent is a small wooden construction. There are some small tables, theke and kitchen. It is always admirable how the service and the kitchen can handle all this during the summery rush. After all, there was a change with the new boss, it goes through all year. The old boss was surfing in southern areas during winter and has consistently closed the shop. Sven has now installed a heater and leaves the store open. I haven't dared to ask if he can't surf....... The food map is short and short, the wine map explodes in front of loudly enticing and correspondingly high-priced products. You can quickly fall into insolvency if you don't care. But even in the range of up to 35 EUR there are good offers (why does this only never work with me? . In addition, 2 to 4 dishes are always written on the daily ticket. It was then with the offer in food. With my wife and me it's tradition to choose wine first. He'll come into the cooler hanging on the table. Despite the Duzerei, the service is with all the men of the discipline! Competent is reported about new wines, competently advised, opened, and gifted that is highest level, but just in short pants and T shirt. If we have the wine, and it is the cost, my wife goes to the counter, and is looking for tapas that we always eat as an appetizer in the beach clam. When the selection is put together, a plate is put together with bread and placed on the table between the guests. Pulpo was very good this year, sardines I always like... flow cancers wanted my wife. Olives we both eat. You can take time, always eat from all tapas, look people on the way to the beach. The first bottle will be a bit less in content, you already consider, what could be the main food and what wine fits with it (I already said that I could get NIE with 35 EUR wine budget? . On the evening that I am deputizing here for a few visits, a dish from the solid card for my wife tomato fish inpot with North Sea fish and seafood should be it. Another good fresh white bread. There is not much to say, Mediterranean pure, with North Sea fish in it, Germanic the potatoes as an ingredient. Woman raised the thumb. Actually, I eat only fish on the island, but here I could not resist on the day map was announced Kotelette by Husumer Schwein, with mushrooms, herbal butter and fries . At the table a trunk of a wooden board with a chop came to the fact that even a Viking would have done enough after the Atlantic crossing. I failed very rarely at emptying a plate....here it was the case, a few pommes went back. The chop itself was as it must be for me. On the bone, thick cut, at least 3cm must be so that it remains juicy. That's how pork is a treat. We drank a wonderful white burgundy, from the close, from the Poss winery from Windesheim. In the map is still the vintage 2011, unfortunately it was out, and we got the equally good vintage 2013 to cost. This wine is the highest burgundy art from the winemaker....big! And worth every single of the 56 EUR called for the bottle. The beach clam belongs to the western beach of Rantum and the food in the beach clam belongs to the sunset enjoyed by the main staircase or from the beach basket. If the sun kisses the horizon, the service will be informed, the glass will be filled and fluffed to the beach. These are the moments when I know Rantum is the most beautiful place in the world! At least for me! Unfortunately, I will never be able to afford a house here..........when it gets dark, the table waits for the guest and you can catch up. That's the moments you're thinking about, Dessert? Or one of the good red from the map..and you already know, I'm already looking forward to the next visit to the beach mussel, my favorite place in Rantum on Sylt.

Krischan (Christian is no longer the boss of the beach mussel since 2017..........but fortunately everything remains at the old and thus in the established beach mussel family and Sven is now the boss, for that Lars is back after he has closed his own restaurant again, so almost again the team with which I celebrated my wedding in the beach mussel in 2008. As you can hear, even in this beach bud is generally only geduzt . Since I started to choose the island for the summer holiday, the beach mussel accompanies me as a fixed starting point for the evenings on the island. To eat or just for a glass of wine at sunset on the beach main staircase of Rantum, just a few steps further down the way to the sea. My old criticism is from 2015 and with Sven as a new boss it is time to give a short update. The beach mussel is not a classic restaurant, but one of these only Sylt-finding board buds with little comfort and certain shabby chic charm, that is to say in the ambience of a snack is cooked to a high level and offered to even higher level of wine. If you enter the good guest tent, you will see a simple ambience. High tables are waiting for guests, booking is not available. One comes and hopes for free places, usually works and one can call shortly before his visit and ask if a table can be kept free, otherwise one must hope. So far we have never had to leave the beach clam hungry and thirsty again. Behind the tent is a small wooden construction. There are some small tables, theke and kitchen. It is always admirable how the service and the kitchen can handle all this during the summery rush. After all, there was a change with the new boss, it goes through all year. The old boss was surfing in southern areas during winter and has consistently closed the shop. Sven has now installed a heater and leaves the store open. I haven't dared to ask if he can't surf....... The food map is short and short, the wine map explodes in front of loudly enticing and correspondingly high-priced products. You can quickly fall into insolvency if you don't care. But even in the range of up to 35 EUR there are good offers (why does this only never work with me? . In addition, 2 to 4 dishes are always written on the daily ticket. It was then with the offer in food. With my wife and me it's tradition to choose wine first. He'll come into the cooler hanging on the table. Despite the Duzerei, the service is with all the men of the discipline! Competent is reported about new wines, competently advised, opened, and gifted that is highest level, but just in short pants and T shirt. If we have the wine, and it is the cost, my wife goes to the counter, and is looking for tapas that we always eat as an appetizer in the beach clam. When the selection is put together, a plate is put together with bread and placed on the table between the guests. Pulpo was very good this year, sardines I always like... flow cancers wanted my wife. Olives we both eat. You can take time, always eat from all tapas, look people on the way to the beach. The first bottle will be a bit less in content, you already consider, what could be the main food and what wine fits with it (I already said that I could get NIE with 35 EUR wine budget? . On the evening that I am deputizing here for a few visits, a dish from the solid card for my wife tomato fish inpot with North Sea fish and seafood should be it. Another good fresh white bread. There is not much to say, Mediterranean pure, with North Sea fish in it, Germanic the potatoes as an ingredient. Woman raised the thumb. Actually, I eat only fish on the island, but here I could not resist on the day map was announced Kotelette by Husumer Schwein, with mushrooms, herbal butter and fries . At the table a trunk of a wooden board with a chop came to the fact that even a Viking would have done enough after the Atlantic crossing. I failed very rarely at emptying a plate....here it was the case, a few pommes went back. The chop itself was as it must be for me. On the bone, thick cut, at least 3cm must be so that it remains juicy. That's how pork is a treat. We drank a wonderful white burgundy, from the close, from the Poss winery from Windesheim. In the map is still the vintage 2011, unfortunately it was out, and we got the equally good vintage 2013 to cost. This wine is the highest burgundy art from the winemaker....big! And worth every single of the 56 EUR called for the bottle. The beach clam belongs to the western beach of Rantum and the food in the beach clam belongs to the sunset enjoyed by the main staircase or from the beach basket. If the sun kisses the horizon, the service will be informed, the glass will be filled and fluffed to the beach. These are the moments when I know Rantum is the most beautiful place in the world! At least for me! Unfortunately, I will never be able to afford a house here..........when it gets dark, the table waits for the guest and you can catch up. That's the moments you're thinking about, Dessert? Or one of the good red from the map..and you already know, I'm already looking forward to the next visit to the beach mussel, my favorite place in Rantum on Sylt.

Krischan (Christian is no longer the boss of the beach mussel since 2017..........but fortunately everything remains at the old and thus in the established beach mussel family and Sven is now the boss, for that Lars is back after he has closed his own restaurant again, so almost again the team with which I celebrated my wedding in the beach mussel in 2008. As you can hear, even in this beach bud is generally only geduzt . Since I started to choose the island for the summer holiday, the beach mussel accompanies me as a fixed starting point for the evenings on the island. To eat or just for a glass of wine at sunset on the beach main staircase of Rantum, just a few steps further down the way to the sea. My old criticism is from 2015 and with Sven as a new boss it is time to give a short update. The beach mussel is not a classic restaurant, but one of these only Sylt-finding board buds with little comfort and certain shabby chic charm, that is to say in the ambience of a snack is cooked to a high level and offered to even higher level of wine. If you enter the good guest tent, you will see a simple ambience. High tables are waiting for guests, booking is not available. One comes and hopes for free places, usually works and one can call shortly before his visit and ask if a table can be kept free, otherwise one must hope. So far we have never had to leave the beach clam hungry and thirsty again. Behind the tent is a small wooden construction. There are some small tables, theke and kitchen. It is always admirable how the service and the kitchen can handle all this during the summery rush. After all, there was a change with the new boss, it goes through all year. The old boss was surfing in southern areas during winter and has consistently closed the shop. Sven has now installed a heater and leaves the store open. I haven't dared to ask if he can't surf....... The food map is short and short, the wine map explodes in front of loudly enticing and correspondingly high-priced products. You can quickly fall into insolvency if you don't care. But even in the range of up to 35 EUR there are good offers (why does this only never work with me? . In addition, 2 to 4 dishes are always written on the daily ticket. It was then with the offer in food. With my wife and me it's tradition to choose wine first. He'll come into the cooler hanging on the table. Despite the Duzerei, the service is with all the men of the discipline! Competent is reported about new wines, competently advised, opened, and gifted that is highest level, but just in short pants and T shirt. If we have the wine, and it is the cost, my wife goes to the counter, and is looking for tapas that we always eat as an appetizer in the beach clam. When the selection is put together, a plate is put together with bread and placed on the table between the guests. Pulpo was very good this year, sardines I always like... flow cancers wanted my wife. Olives we both eat. You can take time, always eat from all tapas, look people on the way to the beach. The first bottle will be a bit less in content, you already consider, what could be the main food and what wine fits with it (I already said that I could get NIE with 35 EUR wine budget? . On the evening that I am deputizing here for a few visits, a dish from the solid card for my wife tomato fish inpot with North Sea fish and seafood should be it. Another good fresh white bread. There is not much to say, Mediterranean pure, with North Sea fish in it, Germanic the potatoes as an ingredient. Woman raised the thumb. Actually, I eat only fish on the island, but here I could not resist on the day map was announced Kotelette by Husumer Schwein, with mushrooms, herbal butter and fries . At the table a trunk of a wooden board with a chop came to the fact that even a Viking would have done enough after the Atlantic crossing. I failed very rarely at emptying a plate....here it was the case, a few pommes went back. The chop itself was as it must be for me. On the bone, thick cut, at least 3cm must be so that it remains juicy. That's how pork is a treat. We drank a wonderful white burgundy, from the close, from the Poss winery from Windesheim. In the map is still the vintage 2011, unfortunately it was out, and we got the equally good vintage 2013 to cost. This wine is the highest burgundy art from the winemaker....big! And worth every single of the 56 EUR called for the bottle. The beach clam belongs to the western beach of Rantum and the food in the beach clam belongs to the sunset enjoyed by the main staircase or from the beach basket. If the sun kisses the horizon, the service will be informed, the glass will be filled and fluffed to the beach. These are the moments when I know Rantum is the most beautiful place in the world! At least for me! Unfortunately, I will never be able to afford a house here..........when it gets dark, the table waits for the guest and you can catch up. That's the moments you're thinking about, Dessert? Or one of the good red from the map..and you already know, I'm already looking forward to the next visit to the beach mussel, my favorite place in Rantum on Sylt.