icon-Ticon-beneficiaryicon-cicon-coicon-oiconActivityiconArrowBackiconArrowBottomiconArrowBottomBlack iconArrowBottomWhite iconArrowLeftBlack iconArrowLeftWhite iconArrowRightBlack iconArrowRightWhite iconArrowTopBlack iconArrowTopWhite iconBasketiconBasket2iconBasket3iconBasketGastroPlan de travail 1iconBeneficiaryiconBikeiconBookiconBookingsiconBubbleSingleiconBubbleSpeechIcon/eventscalendar iconCalendarCheckiconCalendarLightIcon/eventsiconCalendarOldiconCheckmarkiconCheficonChevronLefticonChevronRighticonClose Plan de travail 1iconConciergeiconDelete iconDestinationiconDigitalpassporticonEventsexpandiconFacebookiconFavoritesiconFlowersiconGifticonHelp iconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInfosiconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconMovieiconMusiciconNewsletter iconNotesiconOffersiconPhoneiconPieiconPinteresticonPlayerDeezericonPlayerSpotifyiconPlayerYoutubeiconPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestaurantarrow-right2 iconRightArrow2iconRoute1234iconScreeniconSearchiconSettingiconSettingsInstagramiconSettingsLinkediniconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTravelbookiconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperienceIcone-veloCreated with Sketch. Icone-bateauCreated with Sketch. Icone-voitureCreated with Sketch. Icone-informationCreated with Sketch. Icone-avionCreated with Sketch. Icone-bonhommeCreated with Sketch. icon-flag_ch icon-flag_fr icon-flag_it gift icon-gift_calendar checkmark equalizer2 Plan de travail 2icon-gift_ecrinicon-gift_enveloppeback-in-timeyjhjghicon-gift_help credit-card icon-gift_phone icon-gift_shop icon-gift_sphere truck user icon-gift_zoom
Discover all our Chefs
Relais & Châteaux Chef

Markus Kebschull

Chef - Relais & Châteaux

Markus Kebschull
Seesteg Restaurant
Member Relais & Châteaux from 2010
Damenpfad 36a
D-26548 Norderney


Hotel Seesteg


Seesteg Restaurant

Check restaurant details

Story of a Chef

How did you become a Chef?

My father used to say: “Son, people never stop eating… So if you learn to be a good chef, your business will always be save!”

How would you define your cuisine?

We call it modern classics based on the products of our region

What are your favorites products and criteria for choosing?

At this point we are talking about freshness; no matter if it’s fish or vegetables. Freshness means short transport ways but also what is good enough for us to use in this moment. The season of nature writes our menu…

What is your signature?

If it is available: Turbot and imperial garnet, local asparagus and a sauce of roasted whey. It’s pure harmony… With a little kick to your shin.

What professions surround you and what would you like to pass on to them?

Everybody is surrounded by different characters: This doesn’t matter if one thing unites us: Passion!

Do you have a Chef’s tip for Sunday cooking?

If you’d like to have your roast beef medium: roast it in a pan till it has the right color; put it then in to the oven by around 70-80°C for about 45 minutes. Meanwhile you can spend quality time with your guests!