In 1972, Jörg Müller opened the legendary Swiss Stuben in Wertheim-Bettingen. In 1983, he went to the island of Sylt – a new beginning and in 1988 he established his own restaurant and hotel in Westerland.
Jörg Müller together with Eckart Witzigmann and Henry Levy is one of the founders of the new German cuisine.
From 2015 onwards his gastronomic concept, will be merged into one restaurant. Though, he will remain faithful to his wellknown style of cooking and some of his most popular dishes will be served, such as his legendary foie gras Gugelhupf, turbot and lobster with two sauces, Tournedos Rossini, home-made lamb sausages with potato salad or cod in mustard sauce and other creations from his classic kitchen.
Chefs de cuisine: Günter Schwarz & Andre Kuhlmeyer
22 rooms and suites