On the stilts, eight meters above the surf, the view extends so far over the sea that it becomes difficult to distinguish the horizon from the water. The sun makes the tips of the waves glitter silver. A grill has been set up at this height and two men are standing at it. It bubbles violently over the embers, the scallops cook in their own shell and lie in a juicy lake of chili oil. Next to them the men, their names are Johannes Riffelmacher and Thomas Kosikowski, have placed a few North Sea oysters. Behind it, in true surf and turf style, a dry-aged rib-eye steak from Holstein pasture-raised beef lands on the grill. Flames hiss as the marinade from Gochujang, a Korean spice paste, drips into the hot coals.

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