Robert Schindler's Genusswerkstatt, located on the fifth floor of the Rugard Thermal Strandhotel at the German Baltic seaside resort of Binz, appeals to all the senses.
The fine dining restaurant Genusswerkstatt by Robert Schindler welcomes connoisseurs in a sophisticated setting with a panoramic view of the famous white chalk cliffs of the German island Rügen, culminating in the culinary masterpieces created by the chef de cuisine: “We always strive to surprise our guests with new creations and culinary delights to ensure an unforgettable culinary experience,” said Schindler.
Depending on the individual appetite, guests may choose between 3-, 4-, or 5-courses from the menu that is redesigned every season, with choices of fish (butt), meat (veeh) as well as vegetarian options. This spring, we decided to try the meat selection and were treated to finest delicacies:
Fish enthusiasts will certainly not be disappointed either, with scallops, squid soup, quinoa with young turnips, braised Castelfranco and watercress, and fillet of rockfish with beluga caviar with sea thistles and crustacean risotto, and more on the menu.
All plates are prepared with great attention to detail – perfectly coordinated components enchanting the senses. A matching wine accompaniment is offered as well, and we decided on a glass of 2019 Tignanello, a powerful red wine from Tuscany, featuring spicy aromas of cloves and liquorice and a wonderful bouquet with notes of ripe red fruits: maraschino cherries, sour cherries, raspberries and plums – the perfect choice.
Schindler and his international team take their guests on a culinary journey with typical Baltic dishes – modern and elegantly interpreted foods based on Nordic traditions, with seasonal ingredients and excellently prepared by skilled craftsmanship.
The chef certainly doesn't have to look far to find the best ingredients the Baltic region can provide. In addition to the classic addition of dill to fish, he likes to experiment with sea buckthorn, the lemon of the north, or a touch of lavender to beef or game, discreetly accompanied by deadnettle. He makes no compromises with the ever-popular red cabbage – it still tastes as if it came straight from his grandma's kitchen. When it's time for something a little more exotic, Robert Schindler turns to bronze fennel or passe-pierre algae, also known as seaweed, which is an extremely delicate sea vegetable. The first-class ingredients for the delicious dishes all come from local producers.
Apart from a great selection of wines and whiskys, visitors should not miss the opportunity to try the exclusive Genusswerkstatt Gin, which is strictly limited and available only on-site. This gin is quite mild with botanicals in the spotlight: hints of lemon balm, spruce needles and buckthorn igniting the senses. Smooth and full-bodied in taste, combined with a natural tonic – another highlight after dinner – certainly without regrets the next day.
It does not happen often that a gourmet chef will personally visit every table after dinner. For Schindler, it is a matter of course, to ensure his guests’ utmost satisfaction, chatting about the region and sometimes even giving away one or two secrets of his creations.
Robert Schindler was born in Grimma, Saxony, with a close bond to his grandmother who ran a typical East German village inn. Some of his favourite memories are of baking apple pie with her, picking mushrooms in autumn or cooking red cabbage together. “To this day, these beautiful childhood memories inspire my culinary work,” he recalled.
Fortunately for us, there was no apprenticeship as a plasterer available at the time so he decided to become a chef instead. Schindler completed his apprenticeship in Bad Lauterberg/Harz and at the age of 19 started as a junior chef at the 5-star hotel Traube Tonbach. Over the next couple of years he perfected his skills as demi chef, chef de partie, and saucier at various luxury hotels throughout Germany, such as Deidesheimer Hof, Schlosshotel Fleesensee and Krone Assmannshausen (one of Germany‘s oldest luxury hotels, opening in 1541). By the age of 24, he held the position of demi chef at Schlosshotel Kronberg and became junior sous chef at only 26 years old. He was still in his 20s when he decided he wanted to follow in the footsteps of his grandfather, once a captain in the merchant navy, who sailed around Cape Horn. As a chef for AIDA Cruises, Schindler spent seven months on the ocean, visiting Norway, Sweden, Denmark, Brazil, Argentina and, of course, Cape Horn.
Due to his love of the sea, the German island Rügen was a naturally perfect spot as his next destination. Since May 2018, Robert Schindler has been responsible for the culinary programme of Private Palace Hotels & Resorts in Binz, and chef of the group’s premium gastronomy (including Rugard’s Fine Dining, RUIANI, Genusswerkstatt by Robert Schindler); instantly awarded with 15 Points by Gault&Millau, and named Rising Star of 2020.
In 2021 the fine dining restaurant Genusswerkstatt by Robert Schindler opened, where the chef de cuisine can show his full potential and creativity on every plate: “I want to create an unforgettable evening for my guests – in culinary and social aspects.”
