Lunden is a small community with around 1700 inhabitants in Dithmarschen. One of the few roads leads to the country hotel "Lindenhof 1887", which is the culinary center of the village and the region. Dithmarschen is known as the land of cabbages, which thrive particularly well in the hinterland of the North Sea. Tjark Peter Maaß works on his dishes in this environment; in addition to regional classics such as matjes, whole duck carved at the table or black cream puffs with cabbage sausage and cherries, he offers an ambitious six-course menu. He draws on his many years of experience in gourmet restaurants such as the "Lorenz Adlon Esszimmer" in Berlin and the "Alter Meierhof" in Glücksburg. The wafer-thinly sliced, very juicy venison carpaccio with black walnut, marinated navette and cranberries is a stimulating prelude that combines sweet and sour and earthy flavors. The aromatic cream soup of black salsify with deep-fried kale leaf is highlighted by a breaded, fluffy meatball of veal shank. The glazed fried halibut on a spicy crustacean foam is accompanied by Jerusalem artichoke potato chips and crunchy beet rolls. Maaß's style gets to the heart of the medium rare Barbarie duck breast with nutty beech mushrooms, chicory quarters with a delicate bitter note and deep Madeira jus: products are skillfully processed in an interplay of local color, a portion of cosmopolitanism and a refined fine dining accent. This makes the "Lindenhof 1887" an invigorating attraction in the Dithmarscher
hinterland.
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