Island flavors in the Wadden Sea

A source of profound local pride, this breed of sheep takes its name from the island itself. Known for the quality of its wool, its milk (which produces excellent cheeses), and its tender meat, Texel sheep have been raised outdoors for centuries on pastures swept by winds and sea spray. In fact, their presence has even shaped the island's landscapes in turn. On Texel, there are almost as many sheep as there are human inhabitants (approximately 10,000).

An island of contrasts, Norderney is considered Germany's oldest spa resort on the North Sea. The island, which was a summer residence for the court of Hanover, remains a holiday resort which is prized for its 19th century houses and endless beaches. Between walks and bike rides, you can refresh yourself with spa treatments, saunas and jacuzzis, a dip in the sea, etc.

The nutrient-rich waters around the island of Sylt are particularly conducive to mussels, who thrive and reproduce here. The shellfish harvested here are particularly known for their fleshy consistency, rich flavor and large size (they are left to mature for more than two years). From the port of Hörnum, between the end of June and the following April, you'll see a ballet of trawlers dedicated to rearing shellfish. Here on the island, mussels are most often enjoyed directly ‘from producer to consumer.'