DiVa

The Mediterranean feel of the Hotel Gran BelVeder, located right by the Baltic Sea beach, extends to this small fine dining restaurant with an elegant interior done out in warm tones. Despite the beautiful location on the Bay of Lübeck, you will unfortunately have to do without a sea view, unless you sit outside on the terrace! But Gunter Ehinger's classically based cuisine deserves your full attention anyway. He uses excellent ingredients including in-season regional produce such as venison from the Ellerbrock hunters, as well as international specialities. One standout among many sophisticated pairings features delicate langoustine with salsify and cuttlefish noodles, complemented by a refined, gently spiced jalapeño foam and the preserved juice of locally grown tomatoes offering wonderfully natural aromatics. For the set menu there are excellent wine pairings, available by the glass. It is also possible to order à la carte. Attentive, well-trained staff.

• No Vegetarian Options Despite Advance Notice
  Even with six months’ prior notice, DiVa does not offer vegetarian menu adaptations, a notable departure from many fine dining establishments that accommodate dietary preferences.
• Intimate Fine Dining for Only 20 Guests
  The fine dining section of DiVa is limited to a maximum of 20 guests, making it an exclusive, insiders’ tip for gourmands seeking privacy and personalized service.
• Chef’s Complimentary Dishes as a Highlight
  Multiple guests highlight the complimentary dishes from the chef as particularly unique and impressive, often surpassing expectations and adding an element of surprise to the meal.

The most honored or signature ingredients at the Michelin-starred restaurant DiVa in Scharbeutz include:

• Venison from the Ellerbrock hunters: This regional game is prized for its quality and seasonal availability, reflecting the restaurant's commitment to local produce.
• Langoustine: Featured in a standout dish paired with salsify and cuttlefish noodles, langoustine is used to showcase delicate seafood flavors.
• Salsify: A root vegetable used in the langoustine dish, adding an earthy and subtle sweetness.
• Cuttlefish noodles: An innovative ingredient that complements the langoustine, adding texture and a refined seafood essence.
• Locally grown tomatoes (preserved juice): Used to provide natural aromatics and a gently spiced jalapeño foam, enhancing the complexity and freshness of the dish.

These ingredients are combined in sophisticated pairings that highlight both regional and international specialties, emphasizing seasonality and refined technique in modern French and international cuisine.