Sunday Opening – 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.
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.
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!
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!
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.
Like an Italian vacation on the Baltic Sea: "Perfection in simplicity" is the credo of modern Italian high cuisine, which is served in an elegant maritime ambience. A real treat!
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.
Whether roast venison, venison bolognese or venison aspic - the game served in the family-run restaurant comes exclusively from the forests of Rügen. We recommend a dark house beer to go with it.
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.
It is the freshness of the fish and the perfect preparation that make a visit to the Morgenitz so unforgettable. Host and chef René Bobzin knows how to make his guests happy with his gastronomic delights.
The new head chef Sebastian Hartwig mainly uses regional ingredients for his dishes. The game comes from the surrounding forests, fish from the Müritz fishermen and the cheese is also produced regionally.
Chef Arjan Mensies uses fresh and regional produce from Usedom and the surrounding area for his experimental menus. This is accompanied by a selection of wines from young German winemakers.
Regional country house cuisine in the beautifully situated restaurant and guesthouse. Every day there are two selected menus (three to five courses), plus a small, fine wine list with around 130 items.
The friendly restaurant offers sustainable, regionally rooted fresh cuisine. And that's not all! There are also good things from the restaurant's own production, such as lamb sausage, limoncello, gin and chocolates.
Slow food in the beautifully situated hotel restaurant: the kitchen crew focuses on consciously serving regional and seasonal food. Freshly caught fish from the Neuklostersee and the Baltic Sea, complemented by an exquisite wine list.
The restaurant impresses with its distinctive cuisine and is beautifully situation on the historic harbour. Guests are treated to fish soup or ossobuco, for example, and can enjoy the beautiful terrace.