Lanserhof Energy Cuisine explained

Food is a fundamental part of the Lanserhof Cure, from daily broth to slow-cooked dishes

Dietmar Priewe is a renowned, award-winning chef who has worked at a Michelin star restaurant in Berlin and, before joining Lanserhof, was part of the team at Sylt’s famous restaurant, Sansibar, for many years.

Following an accident and his discovery of more healthy eating, he lost weight and now runs marathons and exercises daily. He also follows the Lanserhof Cure concept, regularly fasting and eating a diet that is full of vegetables, with a little quality meat and low in sugar.

Priewe has embraced the Lanserhof Energy Cuisine concept and prepares all meals based on seasonal produce sourced within a 100km radius. Some elements on the menu are sourced from the island, including the local beef and some cheeses.

His passion for nourishing, tasty, organic food is infectious. “I’m excited to be working with Lanserhof Sylt’s nutritionist, Salla Schmilewski,” says Priewe. “We both dream of a healthy world and food for the future.

“We look at where we can source the best proteins, oils and overall nutrition, to make the highest quality foods. The sky is the limit on what we can do and there are no boundaries.”

Guests on the fasting plan look forward to the daily slow-cooked vegetable broth. As they progress up the various levels of the programme they can enjoy fish from the Baltic Sea and local beef cooked to perfection. They will also find local goat and sheep cheeses, and each portion of food, no matter how small, is delicious.

The variety of spelt and buckwheat bread and toast employed for the chew training adds variety and texture to the offering.

Using his unique slow cooking techniques, usually at low temperatures, each vegetable becomes a star in its own right. “Eat slowly and chew,” he says. “Take time to eat, put your fork and knife down and eat slowly so as to savour the flavours.”