Westerland

Warum Sylts Restaurants lieber auf Sterne verzichten

Coast-Küchenchef Tobias Evers (v.l.) und sein Stellvertreter Pascal Kahm

Coast-Küchenchef Tobias Evers (v.l.) und sein Stellvertreter Pascal Kahm

Foto: Simone Steinhardt

Bodenständig statt luxuriös: Mehrere Restaurants auf der Nordseeinsel haben ihre Speisekarten auf ein schlichteres Angebot umgestellt.

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Ein Michelin-Stern kann nicht zurückgegeben werden

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Die Servicekräfte waren vom Imagewandel irritiert

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Einfache Küche, moderate Preise: Das zieht Kunden an

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