"Sunday Opening" Restaurants in Mecklenburg-Western Pomerania
Chef André Münch conjures up outstanding menus from fresh produce thanks to his precise craftsmanship, which you can enjoy in a stylish ambience with a view of the Baltic Sea. Exquisite wines await you.
The culinary journey through the Feldberg lake district leads directly to the former classroom. Head chef Daniel Schmidthaler comes from Austria, but found his second home in Mecklenburg-Vorpommern.
For more than a decade, chef Ralf Haug has been combining Scandinavian cuisine with local produce to create "naturally fine food". Guests dine in a pleasant Nordic ambience.
Fine dining in an unusual location: On the second floor of the Marc O'Polo Strandcasino, chef André Kähler sends guests on a culinary journey along the Baltic Sea. Pure Nordic pleasure!
A contrast to the gourmet restaurant Kurt next door: the oldest pub in Western Pomerania serves hearty Pomeranian gourmet cuisine, crispy tarte flambée and homemade pasta. Beautiful beer garden.
Whether it's venison roulade or pike-perch fillet, the family-run restaurant places great value on the quality of regional products. The result: imaginative, wild, nuanced herb cuisine.
The fine restaurant in the Romantikhotel stands for rural-fresh regional cuisine that is committed to the slow food concept. Incidentally, the Morizans were Slavic tribes who gave the Müritz its name.
If you like, chef Arjan Mensies and his kitchen team will serve you a surprise menu. He combines culinary creativity with classic craftsmanship and fresh, regional ingredients.
From Müritz zander to Uhlschen Klops: the bistro at Weinhaus Uhle combines a love of good wine with modern, product-focused cuisine, for which head chef Marcel Kube is responsible.
Under the direction of head chef Dirk Bretschneider, the stylish hotel restaurant in the Baltic resort of Sellin offers gourmets exquisite dishes and menus with innovative influences. Accompanied by exquisite wines.
The international kitchen team impresses with authentic Italian high cuisine, prepared with handcrafted perfection and using predominantly regional organic top-quality products. Excellent wine selection.
The guesthouse with its red façade offers a restaurant with a feel-good factor. It serves fine, regional country house cuisine with an international twist. The fish dishes are particularly recommended.
If you want to enjoy perfectly prepared fresh fish, visit René Bobzin in his friendly farmhouse parlor. Here, the fish pan is served hot on the table with Pomeranian potato side dishes.
Chef Robert Kellner spoils his guests with first-class regional cuisine: fresh Baltic Sea fish, game from the hotel's own hunt and herbs from its own garden. Beautiful terrace on the beach promenade.
The hotel restaurant not only offers first-class country house cuisine that skillfully combines home cooking and wanderlust, but also a sensational view of Lake Tollensesee.
The family-run fish restaurant on the Prerow pier focuses on honest regional cuisine. Turbot, plaice, pikeperch and more are freshly caught from the Baltic Sea and Bodden, while the venison comes from the Darß.
Whether it's venison carpaccio, hearty venison aspic or roast wild boar, the Grützmann family and their team like it wild and regional, as they source their meat exclusively from the forests of Rügen.
The small bistro stands for sustainable, regionally rooted fresh cuisine. Many delicacies can also be taken home. Homemade delicatessen products such as preserves, chocolates and sausages.
Regional and seasonal specialties from the Baltic Sea region are freshly prepared here - and every guest can watch. This is made possible by the view from the elegant restaurant directly into the open kitchen.
The country house cuisine with an Austrian twist focuses on slow food. The beautifully situated hotel restaurant serves freshly caught fish from Lake Neukloster and the Baltic Sea as well as game from the region.