As heart-and-soul hosts, we like nothing more than being in direct contact with our guests and personally serving delicacies from the local woods, land, sea and lakes. Think of charr we’ve pickled ourselves, ox cheeks with vegetables and herbs from our own garden. The result, without exception, is that our guests return home happy, and with a slice of the northern German culinary tradition under their belts.
Over the years, we and our chef Volker Specht have developed a perfect understanding and respect for the way we handle produce and food. We understand and value the quality and freshness of the individual ingredients. Therefore, when not from our own garden, we purchase products only from local organic farms and producers.