Courtier

This stately home estate dating back to 1896 makes for a wonderfully idyllic setting with its romantic grounds dotted with old trees, its pond and its tantalising glimpses of the Baltic Sea – the terrace is to die for, especially at sunset! Using excellent ingredients, chef Christian Scharrer creates an extremely flavoursome fusion of classic cuisine and modern accents. And as you might expect from a stately home, diners are seated in sumptuous surroundings boasting stylish details such as chandeliers, mouldings and huge wall paintings by the French artist Jacques Courtier, after whom this restaurant is named. Then there is the attentive and smooth service provided by your cordial hostess, Nathalie Scharrer, and her professional front-of-house team.

Host-couple-led dining experience

• Courtier is hosted by chef Christian Scharrer together with his wife Nathalie Scharrer, making it a personal, couple-led evening. In 2024, Nathalie Scharrer and her team were honored by the Michelin Guide for the excellent service at Courtier.

Dramatic castle-and-countryside setting with sea views

• The restaurant overlooks the castle's historic garden and Bildersaal, across green meadows to the sea, all within Weissenhaus Private Nature Luxury Resort.

Six-course menu with allergy clarity and vegan policy

• Christian Scharrer's menu is served in six courses (can be reduced to three); allergies require notification at least 48 hours before arrival; vegan cuisine is not offered.

Signature Ingredients

• Cauliflower (Blumenkohl): Central to Courtier's vegetable-forward approach, notably featured in a dish commonly described as 'cauliflower scallops'; highlights the chef's ability to elevate humble vegetables into delicate, texture-rich components that pair with seafood in the restaurant's six-course tasting format.
• Jacobsmuschel (Scallops): The shellfish element paired with cauliflower in the signature 'cauliflower scallops' concept; a hallmark of Courtier’s refined balance between sweetness of the sea and vegetal textures, reflecting the restaurant's haute French technique.
• Red Mullet (Rotbarbe): A signature seafood ingredient highlighted in Courtier's menu imagery and dish concepts, illustrating precise coastal fish preparation and a light, nuanced flavor profile typical of the restaurant's two-Michelin-starred style.
• Jerusalem Artichoke (Topinambur): A recurring vegetable component that contributes earthy sweetness and textural variation within dishes, as indicated by the Topinambur tag on Courtier materials, aligning with the chef's creative French techniques.
• Strawberry (Erdbeere): Noted in Courtier's dish imagery/tags, signaling the use of seasonal fruit as a flavor note or dessert element within the tasting menu, showcasing the playful yet sophisticated fruit-forward finish that characterizes the course design.

Notes: The listed ingredients are drawn from the official Courtier pages, including menu concepts and dish tags, reflecting signature components associated with Courtier's Michelin-starred kitchen at Weissenhaus. The restaurant emphasizes a six-course tasting experience with handcrafted execution and emotional presentation.

Tasting Menu – Courtier, Weissenhaus

• Menu (Chef Christian Scharrer): 259,00 € per person (7 courses) [as listed on speisekarte.de].

  1. Head of Veal foie gras | green herbs
  2. Red Mullet bouillabaisse | beach weeds
  3. Sole | cucumber | smoked stock
  4. Carabinero | summer tomato | thick beans
  5. Saddle of Venison | celery | green peach
  6. Munster farmhouse bread | pear
  7. Cherry | buckwheat | elderberry

• Reduced Menu: 239,00 € without Carabinero (7 courses minus the Carabinero dish).

• Signature dishes / course components (from the Courtier tasting menu): the veal foie gras, red mullet bouillabaisse, sole with cucumber, carabinero with tomato and beans, venison saddle, Munster farmhouse bread, and a cherry buckwheat dessert.

• Alternative price reference: Relais & Châteaux lists From US$ 636 for the COURTIER dining experience.

Notes:

• The official Courtier page states the menu is served in six courses, reducible to three, with allergy/vegetarian options available with 48 hours notice; vegan cuisine is not offered. No explicit price published on the official page.