There is a lot to discover in terms of cuisine in the Berlin region - for example at "Strelitzia", the stylish and elegant restaurant at the newly opened "Schlosshotel Neustrelitz". Head chef Thorsten Räth, a fixture on the Mecklenburg gastronomy scene for over three decades, impressively proves that great cuisine does not need a big city.
His uncompromising focus is on the quality of the ingredients - preferably from the region: vegetables from the Watzkendorf organic market garden, fish from the Müritz. Dishes such as two kinds of baked eel with vendace caviar or Bodden zander with bacon and onions tell culinary stories - without false nostalgia. Räth also stays true to his line when it comes to meat: Prignitz country chicken with Müritz cheese ragout or steak from the North German heifer are down-to-earth, well thought-out and finely balanced. Also
Räth's signature is also evident in the dessert: The Mecklenburg Baumkuchen, a chocolate tart made from acorn flour with spruce syrup and acorn coffee ice cream, is a reinterpretation of a regional classic with unexpected ingredients. Still
Strelitzia" is still focusing on à la carte, but a menu concept is in the works - and should put Neustrelitz on the map for ambitious gourmets. In a gastronomy scene that often wants to be loud, Räth is deliberately quiet - and focuses on genuine craftsmanship: concentrated, substantial, without chichi. Only the service sometimes lacks precision - friendly, but not always confident. The wine list offers fair prices, but seems a little indecisive and still has plenty of room to grow.
room to grow.
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