Regionalism is important to us! Thus, our fresh and delicious ingredients are of farms of the region. You are welcome to visit our suppliers on site.

The asparagus season in spring is eagerly anticipated by gourmets every year. Savour asparagus at our restaurant.

The first plaices caught in May are particularly soft and delicious. We prepare them classical and modern.

Matie is a special delicacy cooked of a young herring. Taste our matie bonne femme.

The season of sea mussels includes all month with R in it and then there is the point of no return: cooked in a delicious brew, we savour and like them best.

Taste our “East Frisian palm” as a classical East Frisian winter dish: with fried potatoes, greaves, bacon and smoked sausage.

Regional, Seasonal and Brilliant: Local Cuisine from East Frisia

Regionalism
Regionalism is important to us! Thus, our fresh and delicious ingredients are of farms of the region. You are welcome to visit our suppliers on site.
Asparagus Season
The asparagus season in spring is eagerly anticipated by gourmets every year. Savour asparagus at our restaurant.
Plaices in May
The first plaices caught in May are particularly soft and delicious. We prepare them classical and modern.
Time of Matie
Matie is a special delicacy cooked of a young herring. Taste our matie bonne femme.
Sea Mussels
The season of sea mussels includes all month with R in it and then there is the point of no return: cooked in a delicious brew, we savour and like them best.
Time of Kale
Taste our “East Frisian palm” as a classical East Frisian winter dish: with fried potatoes, greaves, bacon and smoked sausage.

For the choice of dishes in our Störtebeker’s, we set great value upon the use of local products. Based on carefully selected ingredients, our East Frisian suppliers guide us personally and we choose thoroughly the ingredients on site. Then back in the kitchen, we are creatively at our best.

Regional Delicacies with an Edge

If the kitchen team has done the grocery shopping, one will hear enthusiastic "Aaah’s" and "Mmmh’s" out of the kitchen; where the treasures of the season are unpacked and examined. The idea of the restaurant under the restaurant direction of the chef de cuisine Mr. Müller is, to prepare out of regional specialties considering seasonal availability East Frisian delicacies. The aim is to discover classics and “treasures” of the East Frisian cuisine and to make these available to our guests. Thereby, we are eager about originality, but still try sometimes to modernize the recipes.

With abundant ideas, we are looking forward to welcome you in our störtebeker’s: Come in and get enthusiastic about our cuisine and the awesome atmosphere, in which good tradition comes upon a recent mind.