Gourmet-Restaurant Der Butt

The quality of this fine dining restaurant is on a par with the standard of amenities that hotel guests of the impressive Yachthafenresidenz Hohe Düne can expect in the way of mod cons and spa facilities. The modern and pleasingly intelligible cuisine comes courtesy of André Münch; his culinary know-how and precise craftsmanship converge in pared-down, intense and very finely balanced dishes, in which he showcases first-rate produce to great effect. In addition to the culinary delights, there is a visual highlight in store: the location on the top floor of a pavilion-style building affords a fantastic view of the marina – particularly stunning at sunset! Tip: You can park on the site for a fee.

Ostsee-Blick vom obersten Etagen-Dining

• Seit März 2016 befindet sich das Gourmet-Restaurant Der Butt in der obersten Etage des Restaurant-Pavillons direkt im Yachthafen Hohe Düne, Rostock-Warnemünde, und bietet einen Panorama-Ausblick auf die Ostsee.

Sterne-Küche unter Küchenchef André Münch & saisonale Menüs

• Die Küche wird als Sterne-Küche geführt, mit frischen Produkten und kreativen Menükreationen. Die Kreationen werden von der neuen Weitsicht inspiriert, und es gibt zwei saisonal wechselnde Gourmet-Menüs.

Auszeichnungen & Wein-Erlebnis

• Das Restaurant erhielt den Titel Restaurant des Jahres 2011 vom Großen Restaurant & Hotel Guide.
• Gault & Millau 2020: André Münch wurde als Aufsteiger des Jahres in Mecklenburg-Vorpommern mit 18 von 20 Punkten ausgezeichnet.
• Zudem bietet der Restaurantleiter Thomas Heimann eine Beratung zur exquisiten Weinwahl aus dem gläsernen Weinkeller an.

Signature Ingredients

• North Sea turbot: A central signature protein in Der Butt's tasting menu, celebrated for its delicate, flaky texture and pristine ocean flavor. The restaurant emphasizes a precisely executed preparation of North Sea turbot, showcasing restrained technique that preserves natural sweetness and minerality. Sourcing is rooted in regional seafood from the North Sea, aligning with the kitchen’s philosophy of using high-quality, local produce. This dish often features subtle contrasts that let the turbot shine, exemplifying André Münch’s intelligent cuisine.
• Sea buckthorn: A distinctive tart-orange berry from the Baltic/North Sea coastal region used as a bright counterpoint to the turbot. Sea buckthorn serves as a hallmark component in Der Butt’s signature turbot preparation, providing vibrant acidity, color, and coastal terroir. Sourcing reflects regional coastal harvests, and its incorporation into sauces or accompaniments demonstrates the restaurant’s commitment to seasonality and locality. The berry’s bold, citrusy notes harmonize with the turbot’s delicate richness, making it an iconic pairing for the dish.
• Venison with juniper essence: A flagship game dish that showcases Münch’s approach to intelligent, terroir-driven cuisine. Venison is prepared with juniper essence to impart aromatic, piney notes that complement the meat’s depth. Sourcing is regional, drawing on local German forests, and the preparation highlights precise balance rather than heavy spices. This dish underscores the restaurant’s hallmark of elevating high-quality regional ingredients through focused technique and restrained flavoring.