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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Landhaus Stricker.

Restaurant and hotel in town. Germany,Sylt OT Tinnum

Holger Bodendorf

Landhaus Stricker Sylt OT Tinnum 25980

Cooking with passion and using the best ingredients to always create new dishes – that is the joy of living!
This was made possible by the experience I gained during time spent in various top establishments such as the Hotel Atlantic Kempinski and the Landhaus Scherrer in Hamburg, Petermann’s Kunststuben in Zurich and Da Gianni in Mannheim.
Complemented by my time in Tappe’s Restaurant and in the Restaurant Veneto in the Hotel Windrose on the island Sylt, I was well-prepared to take over the 5 star superior hotel LANDHAUS STRICKER.
With two restaurants, the SIEBZEHN84 with its modern kitchen concept and the gourmet restaurant BODENDORF’s, it is the perfect place to celebrate my ideas as a host with high standards. The numerous awards are an acknowledgement, a delight and an incentive all at once to live my philosophy consistently each day, together with my team; always work on further development and never stand still. And do this with great enthusiasm.

What was your most emotional culinary experience?
The best thing that can happen to a chef on a personal level; the first time I cooked together with my son. He was 7 years old at the time and I was working as a guest chef in Ireland. We made roasted scallops with a hazelnut cream and maple syrup vinaigrette.

What was the most amusing incident in your kitchen?
When I cooked together with a mentor, one of the greats of the craft – we had combined his menu with mine – and he ended up burning the duck. I thought it was hilarious and still smirk a little today when I think about it.

What would you advise hobby chefs?
Use fresh, high-quality ingredients and always make sure that your frying pan is hot enough.

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