Severin*s Resort & Spa with new culinary concept

Facelift for Tipken's restaurant

The Severin*s Resort & Spa on Sylt has not only given its Tipken's restaurant a new look thanks to the photographic work of photo artist André Wagner, but also a new culinary concept. The multi-award-winning pioneer of vegetable cuisine, Nils Henkel, is responsible for the Nordic version of "Pure Nature" cuisine and will be on Sylt regularly to present the changing menus to guests.

On site, Henkel's long-time colleague René Verse is responsible for the daily implementation "behind the scenes" as head chef. He has already worked in a number of Michelin-starred kitchens and previously cooked with Nils Henkel at the Burg Schwarzenstein restaurant and the Bootshaus. Together with head chef Uwe Benkowsky, who has been responsible for the culinary side of the business since spring last year, they work as a dual leadership team and are jointly responsible for the entire culinary side of the business. In the restaurant Tipken's by Nils Henkel, restaurant manager Julia Westphal and sommelier Bernd Ahlert will continue to look after the well-being of the guests.

"We are delighted to have found such a great and stylish partner in Nils Henkel, who is now taking the continuous development of our restaurant to a new level in the culinary field. His philosophy of creating surprisingly impressive culinary delights from outstanding, predominantly local ingredients fits perfectly with the philosophy of casual, unagitated luxury for which the hotel is so appreciated by our guests," says Hotel Director Christian Siegling.

Henkel pursues a strong sustainability philosophy and focuses on seasonal ingredients. Old vegetable varieties such as the original carrot and wild herbs from the region take center stage as the main protagonists of his Flora dishes and become a special vegetarian experience. The menu specially designed for Tipken's restaurant includes Arctic char with North Sea crab, primal carrot with quail egg and back of pasture-fed beef with barbecue flavors as well as Porcelana chocolate with sea buckthorn, peanut and spruce needle. It can be enjoyed whole or à la carte.

www.severins-sylt.de