Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

A day by the sea

When was the last time you saw 30 seasoned chefs in yellow rubber boots and Southwesterns on the beach? Exactly. This view, but above all the culinary supporting program, recently lured me to Sylt and the Söl’ring Hof.

Jan-Philipp Berner, Johannes King and the Norwegian Seafood Council invited to networking under the motto Chefs Unplugged to Sylt.

For the aperitif with pickled fjord trout from Norway and a “tea time” of Norway lobster, the hosts together with guest chef Jens Rittmeyer from the Hörnumer KAI3 welcomed the round directly at the spray of the North Sea.

Johannes King, Jan-Philipp Berner, Jens Rittmeyer

Innovative tastings of the best fish and seafood from the Norwegian sea, accompanied by wines of character from the Kaiserstuhl region by winemaker Konrad Salwey, provided food for professional discussion.

Both in theory and in practice, fresh fjord trout and various shellfish such as king crab, edible crab, Norway lobster and scallops made their grand entrance into the Söl’ring Hof kitchen. The freshly caught fish from Norway was delivered directly from the Hamburg fish market in the morning and served not only as a tone-setting ingredient for the total of five different dishes of the afternoon, but also for the commodity knowledge.

Norwegian scallops
Workshop with livestream
Norwegian scallop, hazelnut and puntarelle.

Incidentally, these are all products that are also regularly used in the kitchens of Johannes King and Jan-Philipp Berner: “Farmed fish from sustainable aquacultures in Norway is the best option for us because the quality is simply sensational and we were both able to see for ourselves how carefully the fish are raised.”

Norwegian king crab, pumpkin, caraway and verbena accompanied by a white burner RS2 (2012).

Confit fjod trout, cottage ham, radish and seaweed
The winemaker Konrad Salwey

Quince, cereal, rowan and apple. Quince brandy.

Among the participants in the workshop were Quirin Brundobler from Restaurant Strönholt in Budersand, Sven Karge from GoGärtchen in Kampen, Bashir Amieri from Web-Christel in Westerland, Dietmar Priewe from Sansibar, Tobias Evers from Coast in Rantum, Ulrich Person from Hotel Stadt Hamburg, Dirk Lässig from Strandhörn in Wenningstedt as well as Frank Zink from Landhaus Severins in Morsum and chef Jennifer Köhler from Arosa Resort in List.

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