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Welcome to our Festival Hotels and Restaurants We look forward to welcoming you to 32 unmatched culinary highlights paired with the finest wines in a warm and welcoming atmosphere. Let yourself be pampered by the varying cooking passions of our celebrity guest chefs that are assisted by our teams. |
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| Tradition and modernity constitute an exciting match in Hotel Cap Polonio. Marc Ostermann trained under several star chefs and has developed his own particular style: classical French cuisine influenced by new, exciting combinations of regional products. The 70-seat restaurant with furnishings derived from the luxury cruise ship Cap Polonio that dates back to 1935, has become the Hot Spot in Pinneberg. The modern hotel features 48 rooms and a magnificent ballroom. |
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Guest chef de cuisine: His gourmet cuisine is a pleasure. Henri Bach focuses on
the simplicity of nature without making any compromises to product quality. Passion, lightness and lust characterize his “Kokuna” cuisine-style.
Born in Rhineland, he joined the 2-star-elite in 1989 and continues to delight with new and tempting ideas. www.hotel-residence.de |
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| Verena and Manfred Fitschen arrived on the island of Sylt 23 years ago carrying four children and a lot of enthusiasm. “It was my brother Jörg’s idea”, says the sister of the two star chefs Jörg and Dieter Müller. Enjoy the Maître’s Swabian and Frisian culinary delights, the excellent service, and the pleasant atmosphere in all beautiful rooms – this is where you feel that the patrons really care about your happiness. Both look forward to welcoming Dieter Müller as their Guest Chef de Cuisine for this year’s anniversary festival. | |||
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Guest chef de cuisine: Three-starred Dieter Müller has been part of Germany’s Chef Elite for decades. His modern creations will seduce your senses with rich aroma and fresh herbs – fabulous delights! In 2010, at the age of 63, Dieter Müller passed on the restaurant of Schlosshotel Lerbach to his successor and set out to fulfil a dream: The Dieter Müller Restaurant on the MS Europa – the world’s best luxury liner. www.dietermueller.de |
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| Join the Seeblickers on the Island of Amrum and enjoy easygoing pleasant hours at the highest 4-star level. Meet exceptional hosts in a magnificent atmosphere together with other guests who are looking forward to making their dream of a perfect holiday come true. Enjoy a grill evening in the garden, culinary delights in the restaurant, or lovely hours on the beach or in our SPA – feel comfortable and forget about the stress of everyday life. Quite simply: we stand for the joy of living! |
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Guest chef de cuisine: Nelson Müller is a passionate cook and enjoys music as his hobby. Born in Ghana, the all-rounder has lived in Germany since 1983. He developed his culinary skills under the tutelage of some of the most decorated chefs, Holger Bodendorf and Lutz Niemann, and was Sous-Chef to Henri Bach. He became nationally known as the Maître of Restaurant ’Schote‘ through several television appearances. www.restaurant-schote.de |
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| Glücksburg is a paradise for beach lovers, swimming and sailing enthusiasts as well as golf players. The white castle by Flensburg Fjord was built in 1872 and has offered Scandinavian savoir-vivre since 2008. The 36 rooms have been thoroughly renovated featuring lovely decorations using design of light fabrics, wood, and state-of-the-art technology. As soon as the sun has kissed you good morning, you enter the terrace for a breeze of Baltic Sea air. A visit to Restaurant Felix, where Maître André Schneider serves seductively fresh delicacies will make your day perfect. |
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Guest chef de cuisine: Elite Chef Alexandro Pape was awarded 2 Michelin Stars and 17 Gault Millau Points in 2011. He manages to reflect his multicultural background – Italian father, German mother, Turkish wife – into perfect and exciting culinary creations and has since 1999 served excellent aroma-compositions in the 5-Star-Hotel Fährhaus. www.faehrhaus-sylt.de |
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| “Glittering lake waves and a castle glowing above the city: We love SchleswigHolstein’s nature and prefer to live in Plön. We see this as our chance to renew and perfect our culinary skills. In Schleswig-Holstein, we are developing a new art of cooking based on clarity and purism, reflecting all four seasons of the year. We aim at providing a cuisine of innovative Nordic-style”. Christiane & Robert Stolz |
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Guest chef de cuisine: Magnus Ek is a star of the ’New Nordic Cuisine‘. Based on the micro-cosmos of his Swedish homeland, Magnus Ek creates modern culinary delights that have helped catapult him to stardom among the 50 best chefs of the world. After 16 years with Oaxen Krog, he and his wife Agneta Green will be opening a new restaurant in 2012 – which we are very much looking forward to! www.oaxenkrog.se |
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| The perfect backdrop for a harmonizing orchestra: elegant seaside culture, a historical ballroom, exclusive rooms and suites, modern conference rooms, a beautiful Spa, and three extraordinary restaurants. Katrin and Ralph Hosbein are the vivacious conducts, who motivate their ’musicians‘ to peak performances. Two-star Maître Kevin Fehling plays first violin – sensually, demanding and always nuanced – serving perfectly compositions in La Belle Epoque. | |||
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Guest chef de cuisine: Thomas Bühner is without doubt Germany’s most creative culinary pyrotechnician. His always-varying compositions of aromatic fireworks are pure gourmet delights. The exceptionally gifted 2-Star-Maître loves to play with microelements and to create new compositions. His well-balanced dramaturgy-menu is excellent. www.restaurant-lavie.de |
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| Teambuilding is the Orangerie’s secret of success. With Lutz Niemann as
Chef de Cuisine and Ralf Brönner as Restaurant Manager, a well-oiled team complementing each other perfectly, you are guaranteed a pleasant and culinary delightful evening. Since 1994, a Michelin-Star twinkles above the fine restaurant at the Baltic Sea. Lutz Niemann focuses on high-quality regional products and creates imaginative and perfect aroma combinations – in short: culinary masterpieces. |
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Guest chef de cuisine: Harald Wohlfahrt is characterized by curiosity, discipline and strong ambitions. The genius maître has since 1980 been at the stove of the restaurant Schwarzwaldstube – and has since 1992 been carrying the highest awards. He has also been awarded the German Federal Cross of Merit. He creates extraordinary culinary delights based on harmony, refinement, and excellent craftsmanship. www.dieschwarzwaldstube.de |
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| Located above the Fjord, the impressive park mansion dating back to 1911 constitutes a perfect combination of Hanseatic tradition and English country house style architecture. During the last few years, the Lessau family has thoroughly renovated the 4-Star-Superior-Hotel – individual classic design combined with modern comfort. The icing on the cake is the excellent chef de cuisine Mathias Apelt. Having trained under Amador, he was awarded a Michelin Star in two restaurants, Tasca and Villa Mittermeier. |
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Guest chef de cuisine: Marco Müller calls his cuisine-style “Kitchen-romantic” and is always good for a surprise. He keeps close contact with local farmers and food producers and is therefore able to include the very best regional products in his menu. In 2004, he took over the ’Weinbar Rutz‘ and has since 2007 been awarded a Michelin Star and 17 GM-Points. www.rutz-weinbar.de |
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| The culinary highlight of Ahrensburg is the wintergarden restaurant ‘le Marron’ and its showcase kitchen. Director and ‘Chaine des Rotisseur’ Oliver Deutsch is committed to fresh, Mediterranean cuisine with focus on regional products, and the 4-star-superior-hotel offers warm hospitality. A favourite meeting place is the foyer featuring courtyards and waterfalls. Castle ‘Wasserschloss Ahrensburg’ is located opposite the hotel and invites you to stroll in its beautiful park. |
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Guest chef de cuisine: The exceptionally talented Hans-Stefan Steinheuer creates unforgettable tastes of heaven inspired by nature. Two Michelin Stars and 19 Gault-Millau Points bear testimony to Steinheuer creating “one of the world’s best cuisines”. He brings together aromas destined for each other with phenomenal harmony. He is committed to local high-quality products and savoury sauces.. www.steinheuers.de |
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| Those, who want to experience history at close quarters, will enjoy the Schiffergesellschaft in Lübeck that dates back to 1535. For more than 30 years, the successful managers Gerhard Birnstingl and Wolfgang Steffen together with a 70 person team have been welcoming locals and tourists from all over the world. Maître Stefan Schröder is committed to regional cuisine – all kinds of fish playing a central role. An insider tip during summer is the Schiffergarden. |
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Guest chef de cuisine: Quality is the name of the game in Thomas Martin’s
gourmet cuisine. Hamburg’s signature chef competently picks up current trends to integrate them when they correspond with his philosophy. He gets inspirations from his journeys through France. 44-year old Thomas Martin regenerates from his job with his family and with Ayurveda. www.hotel-jacob.de |
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| Schleswig offers a multitude of art, culture, and sports. The Waldschlösschen was built in the former game reserve of the Gottorf Dukes in 1906 and has since 1955 been owned by the Behmer family. The 4-Star-Hotel continues to be modernized carefully and gently. The hotel features the restaurants Olearius and the Fine-Dine-Fasanerie, where maître Andy Philipp serves creative culinary delights. The new wellness building will be ready for the anniversary festival. |
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Guest chef de cuisine: André Stolle has since 2008 been lighting culinary bonfires on the North Sea coast and critics from the Michelin Guide awarded his ’new, north German cuisine légère‘ a Michelin Star. Wilhelmshaven has gone global on the gourmet map thanks to Stolle’s fresh interpretations of classical Haute Cuisine. www.columbia-hotels.com |
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| Widely visible and located by the Large Segeberger Lake lies the VITALIA Seehotel – a paradise for golf players, sailors, rowers and bicycle enthusiasts. The spacious VITALIA Spa features a panorama pool. Round off a perfect day with Heiko Zimmat’s creative regional cuisine in the Wintergarden or on the lake terrace. Guido Eschholz, Director and Sommelier of the 4-Star-Hotel, personally enjoys recommending excellent wines to his guests. |
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Guest chef de cuisine: Michael Kempf has quickly succeeded in receiving 17 Gault Millau Points:„You do not need a complicated instruction manual to be able to enjoy his cuisine. Taste hierarchies remain intact“. The passionate Marathon runner sensibly handles the specific aroma of each product and combines them in visionary creations. www.facil.de |
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| The Ambassador Hotel & Spa brings a fresh North Sea breeze into the 25th festival. In 2003, Joern and Jens Sroka bought the 4-Star-Superior-Hotel from their parents and they continue investing in this hotel with direct access to the beach. Natural colours, a lobby with an open fireplace, 89 elegant rooms as well as the Auramaris SPA with 1,000 m2 it remains an individual private hotel for discerning guests. Euro-Toques-Chef Jörg Reinhardt is celebrating his exquisite regional cuisine in Restaurant Sandperle. |
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Guest chef de cuisine: How can you create a harmonious interplay of delights from seemingly contradicting natural ingredients? Wolfgang Becker manages this balancing act perfectly and brings difficult partners together into a genius team, complementing instead of repressing each other. The 2-Star Maître and winegrower performs aroma magic. www.beckers-trier.de |
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| Only in Friedrichstadt will you be able to float along the canals like in
Holland or to breathe history in the rustic narrow streets. The appeal also lies in its gabled architecture and impressive buildings, most of all in the ’Holländische Stube‘, built between 1621 and 1625. The restaurant features four rooms that were renovated true to the original style and is today famous for its seasonal Schleswig-Holstein cuisine. |
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Guest chef de cuisine: We are welcoming Stefan Hartmann to the SHGF for the
first time. In 2007, the ambitious Maître, who grew up in Rendsburg, opened his own restaurant ’Hartmanns‘ in Berlin-Kreuzberg and has become known for his unpretentious, well-balanced culinary creations of high-quality products. In 2011 he was awarded a Michelin Star and 14 Gault Millau Points. www.hartmanns-restaurant.de |
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| The former country guesthouse from 1882 has turned into a modern 4-Star-Hotel featuring 50 rooms and has been family owned for 5 generations. The hoteliers Claudia and Jan Peters have developed new concepts attracting interesting guests to St. Michaelisdonn: you may enjoy a round of golf, an old-timer drive or mudflat hiking tours. Discerning gourmets are looking forward to Marc Schlürscheid’s culinary delicacies. Marc Schlürscheid trained under star chefs such as Henri Bach and is committed to regional gourmet cuisine. |
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Guest chef de cuisine: Before Bernd Siener became Maître de Cuisine in Vila Vita Rosenpark in 1999, he studied foreign cultures in Bogota, Turkey and Great Britain. Star polish was added by the famous Chefs Heinz Winkler and Harald Wohlfahrt. Siener belongs to the elite of German Chefs and serves a delicious 4-seasons-cuisine in accordance with the motto „products taste best when in season“ www.rosenpark.com |
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