freustil

It is a real stroke of luck for the beautiful Baltic Sea resort of Binz that Ralf Haug, who was born in the Black Forest, has ended up in the far north of Germany. Here, at the fine dining restaurant of Hotel Vier Jahreszeiten, he has been wowing diners with his remarkable creativity and finesse since 2013. For his 12-course set menu (a shorter version is also available), he combines classic elements and regional ingredients to conjure up modern and coherent dishes. These mouth-watering creations include a Nordic bouillabaisse and the bell peppers with seaweed flakes and sour cream. Considering the first-rate quality of the ingredients, the value for money is surely worth a mention! The atmosphere is as pleasingly down-to-earth as the cuisine, which is down to both the casual Nordic-style interior design and the very friendly and attentive front-of-house team.

• Fine-dining restaurant in Hotel Vier Jahreszeiten, Zeppelinstraße 8, 18609 Ostseebad Binz.
• Led by chef Ralf Haug.
• One-Michelin-star restaurant with a 12-course menu and a shorter version.
• The house concept emphasizes relaxed luxury, Nordic-style interiors, and very friendly front-of-house service.

Signature Ingredients

• Nordic bouillabaisse
• Paprika
• Seaweed flakes, algae crumbs
• Sour cream
• Regional and seasonal ingredients

Tasting Menu

• Surprix menu, 6 courses
• freustil menu, 12 courses
• Vegetarian version available on request
• Regional, seasonal, ingredient-led cooking
• Lunch offering is also available as a separate concept