The story
Taatjem Deel in Westerland serves a distinctly fusion cuisine that draws heavily on North Sea seafood. The building rests directly among the wind-swept dunes, offering a timber facade that opens into a bright modern maritime dining room. Guests take light wooden seats near the open grill where chefs sear local langoustine. The kitchen applies Mediterranean flavors to local catches, keeping the preparation grounded rather than overly complex.
Charcoal fires drive much of the menu, a technique showcased during Brian Bojsen’s recurring Scandinavian barbecue evenings. Regulars consistently choose the lobster roll filled with local crayfish and langoustine in garlic lemon mayonnaise. The truffle fries arrive hot alongside shaved fresh black truffle and parmesan. The Schlemmer Atlas granted two ladles for this precise execution, specifically praising the tender monkfish and the Wiener schnitzel.
Sunday mornings shift entirely to a dedicated brunch session that stretches from ten thirty until four. Attendees sip espresso martinis and sparkling wine while sharing boogie bowls layered with granola and cheesecake espuma. The kitchen balances these lighter options with spiced sweet potato cream studded with roasted cashews. Evening diners usually request the daily streusel cake or a finished tiramisu to close the meal.
Recognition
Ambience
Details
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