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Restaurant Coast – Gastronomy without borders
Wide sandy beaches, dune landscapes, and thatched-roof houses wind along the small country road. An idyllic backdrop that seems far removed from conflict. But in this peaceful setting lies a culinary story that stretches all the way back to war-torn Afghanistan.
We are on Sylt, the northernmost of Germany’s islands, reaching out into the North Sea. It’s June. In recent years, this picturesque destination has become a holiday haven and retreat for lovers of nature and food. The island is home to a multitude of culinary enthusiasts who are passionate about high-quality ingredients and deeply rooted in the local community.
Borderless Gastronomy in a Miniature Kitchen
South of Westerland, we find one such example of the island’s culinary spirit. In the small village of Rantum lies Restaurant Coast. At the back entrance of the kitchen stands a man wearing a green shirt and chef’s apron. With a firm handshake, he introduces himself as head chef Tobias Evers.
— “Welcome to Restaurant Coast—or rather, welcome to our modest kitchen,” says Tobias, as he glances around the room.
His choice of words is spot on. The kitchen is fighting a constant battle against its spatial limits. Every centimeter is used with care. Workstations, fridges, and freezers are cleverly placed. Sauté pans, pots, knives, and cutting boards are reduced to a minimum. The kitchen is a tribute to precision and order—something that, as it turns out, is no coincidence.
Tobias Evers strides confidently into the restaurant which, considering the compact kitchen, surprises by having seating for over 100 guests.
On the surface, Restaurant Coast looks like a seafood restaurant. The name evokes maritime imagery. The decor is filled with references to the sea, with wallpaper showcasing all kinds of fish species and various fish-shaped ornaments scattered around the dining room. But the story is more complex:
— “At Restaurant Coast, we have no gastronomic borders. We’re a small but ultra-dedicated team of chefs who love cooking delicious food. We’re mainly inspired by Southern European cuisines, but the menu covers everything from fish to pasta, burgers, noodles, and dumplings. And we always include a dish where we experiment with minimizing our carbon footprint,” says Tobias Evers.
From Front Line to Kitchen Line
Tobias Evers adopts a thoughtful expression and begins to talk about his past. Years ago, he was stationed with the German military in Afghanistan. Although he wasn’t involved in direct combat, it was a time that left its mark and gave him invaluable life lessons that have shaped his approach to leadership and his role as head chef at Restaurant Coast.
In Afghanistan, Tobias Evers was introduced to a world of challenges and adversity. The tumultuous surroundings taught him to be resilient, persistent, and dedicated to carrying out all kinds of tasks:
— “My experiences in Afghanistan changed my perspective on life. No matter what challenges I face at Restaurant Coast, in the end, it’s just about serving a good meal to our guests. In Afghanistan, the daily challenges demanded much more than just putting food on the table. That’s a reminder I often use to keep things in perspective and not take my job too seriously,” says Tobias Evers.
Communication is an essential part of any successful operation, and Tobias Evers learned how important it is to express oneself clearly and directly. He’s carried that insight into the kitchen, where clear communication is key to creating a well-coordinated and effective workflow. Tobias has experienced firsthand what poor communication can mean in a kitchen:
— “I remember a previous job at a restaurant where I forgot to cover some chopped vegetables with plastic wrap. The next day, when I came in, I found a piece of A4 paper with a huge question mark drawn in pen. That was my chef’s way of commenting on the mistake. I was really annoyed. Why didn’t he just say it directly to me?” Tobias Evers asks rhetorically.
At Restaurant Coast, Tobias leads his team based on principles of openness, directness, and respect. He believes in creating an environment where everyone can share their ideas, challenges, and experiences:
— “I want my colleagues to feel heard and valued. By maintaining open dialogue and a culture of feedback, we can learn from each other and improve,” says Tobias Evers.
Local Treasures, Global Flavors
The menu at Restaurant Coast signals an exciting and unusual blend of culinary impressions. Tobias Evers and his team—including sous-chef Felix Hirschmüller, who has experience from several Michelin-starred restaurants—have crafted a menu that represents diverse cuisines and flavor profiles from around the world. Tobias Evers sits upright and reaches for the menu lying on the table:
— “We cook the food we’re passionate about. It’s not just about following a certain trend or style, but about creating authentic and flavorful experiences that spark our creative fire. We combine ingredients and techniques from different cuisines to create our own unique signature dishes,” Evers explains, with a spark in his eye.
In the early days of his time at Restaurant Coast, Tobias Evers strived to make everything from scratch—even something as seemingly simple as a burger. He ground his own beef, baked his own burger buns, and prepared all sauces and pickled elements himself. He wanted to offer an authentic food experience that would give guests something unique. But he quickly realized that it was a challenge to maintain that level of homemade quality in a small kitchen with a limited team:
— “I had to adjust my expectations and find the right balance,” says Tobias Evers.
Over time, he has learned that it’s possible to deliver high-level gastronomy without everything being homemade. However, it is essential to him that the products he buys meet his standards for homemade quality. After living on Sylt for 16 years, he has developed partnerships with local producers like Backensholz in Schleswig-Holstein, who supply high-quality cheeses, and the small Danish ice cream dairy Kastbergs Is, known for its gourmet ice cream:
— “We still aim to give our guests an authentic and flavorful experience by making as much as possible from scratch. And when we supplement that with great local ingredients, we can maintain the high standards we strive for,” says Tobias Evers.
The chef’s personal journey began in Afghanistan but has certainly not ended on Sylt. Inspired by Tobias Evers’ multifaceted past, Restaurant Coast has become a culinary hub unafraid to cross and challenge gastronomic boundaries.