Accommodation – restaurants in Mecklenburg-Western Pomerania
The gourmet restaurant in the marina not only offers a wonderful view of the Baltic Sea, but also outstanding Michelin-starred cuisine that bears the signature of chef André Münch.
This gourmet restaurant on the fourth floor of the building offers a fantastic view of the Baltic Sea, as well as an elegant cuisine at the very highest level of refinement. Excellent wine list.
Ronny Siewert has been in charge of the kitchen at the luxurious gourmet restaurant for 15 years and delights guests with his intensely aromatic cuisine. He combines fine and regional products in his menus.
Rabbit liver parfait with smoked eel from Müritz, Peene pike, fillet of dairy cow; chef Christian Somann cooks in a modern and extravagant way according to the motto: think global, buy regional.
One of the first gourmet addresses on Rügen. For ten years, chef Ralf Haug has been delighting his guests with his "naturally fine food", which is characterised by creativity and finesse.
Spontaneous, fresh, seasonal: head chef Daniel Schmidthaler bases his menus on what the gardeners, farmers, livestock breeders and hunters in the region have to offer - and all at star level!
Stylish restaurant in the Schlosshotel: Head chef Maik Albrecht serves seasonal menus inspired by flavors and products from all over the world in the neo-Gothic ambience of the Wappen-Saal.
The first star in Mecklenburg rose above the Haus am See 27 years ago. Since then, the restaurant has maintained its high standard - now with the classic French cuisine style of Raik Zeigner.
"Baltic Sea meets the world" is the kitchen concept in this fine dining restaurant. As you can dine in the conservatory under the glass dome, you get a breathtaking view of the Baltic Sea as a special part of the experience.
Chef Hans-Georg Ogrissek focuses on regional flavours in the gourmet restaurant of the historic wine house. With the right wine accompaniment, it's simply a pleasure!
Once you have discovered this gastronomic gem in Ahlbeck, you will want to return, as it serves fresh, surprisingly refined regional cuisine with a Mediterranean twist. A real treat!
Dining in the legendary grand hotel that once hosted emperors and kings; Head chef Maik Gehrke conjures up top French cuisine in the exclusive Blue Salon with just four tables.
He is young, wild and radical. His cooking style is somewhere between experimental and traditional. Wenzel Pankratz only cooks on wood fires and only uses regional produce.
In the restored historic manor house, the restaurant offers a deliberately small menu, as great importance is attached to the freshness of seasonal produce from the region. Cordial service.
The Ramm family attaches great importance to the quality of the produce in their restaurant: the game comes from the region, the vegetables from organic farming. The result: modern, nuanced herbal cuisine.
The hotel restaurant offers "straightforward, fresh dishes without fuss or frills", as head chef Wilfried Glania-Bachmann himself describes his cooking style. The wine list lists over 300 items.
Slow food is a top priority here. This hotel restaurant impresses with its regional cuisine, including vegetarian and vegan dishes. By the way; Morizaner used to be the name given to the indigenous people of the Müritz.
The feel-good offer at this privately run hotel on Rügen also includes wellness on the plate. Modern dishes made from local and regional produce are served in a classic ambience.