Sterneck

A breathtaking view of the North Sea, the Elbe world shipping route and the UNESCO-listed Wadden Sea forms the backdrop for first-class cuisine served in the compact fine dining restaurant of Badhotel Sternhagen. This is the domain of Marc Rennhack, whose modern cooking builds on classical culinary foundations. He uses high-quality ingredients and has a knack for creating delicious dishes with just a few simple components. His sauces are particularly noteworthy. With consummate skill, he injects dishes with creative flair and conjures up interesting flavour combinations. His set menu comes in three to seven courses (there is also a vegetarian version). At five elegantly laid tables, diners are served cordially and attentively. The walk-in wine cellar – 3m below sea level – holds a large selection of fine wines.

Panorama mit Nordsee-Blick

• Das Sterneck ist ein Panorama-Restaurant mit atemberaubendem Blick auf die Nordsee, den Weltschifffahrtsweg und das Weltnaturerbe Wattenmeer.

Küchenchefs-Pedigree: Marc Rennhack

• Küchenchef Marc Rennhack bringt eine beeindruckende Laufbahn mit, darunter Stationen in Restaurants von Juan Amador; zuletzt stand er im Heritage by Juan Amador in Bukarest am Herd und kocht modern, ohne die klassische Basis aus den Augen zu verlieren.

Zwei 7-Gänge-Menüs inklusive vegetarischer Option 'Neuwerk'

• Das Sterneck bietet zwei 7-Gänge-Menüs: das klassische 'Sterneck' und das vegetarische Menü 'Neuwerk', mit saisonalen Kreationen, die regionalen Zutaten Raum geben.

Signature Ingredients

• Lachsforelle (salmon trout): Sourced from regional suppliers as part of the Sterneck's commitment to fresh, regional North Sea ingredients. Featured in Watt'n Start with Wasabi and Gurke, this dish showcases a delicate, clean-flavored fish prepared to accent its subtle profile; the combination with Wasabi and cucumber highlights the restaurant's modern interpretation of North Sea seafood.
• Deutscher Zander (German pike-perch): A regional highlight used in Watt'n Start with Apple and Cilantro. The zander’s firm flesh pairs with the sweetness of apple and the brightness of cilantro, illustrating the kitchen’s technique of balancing local fish with fruit and herb accents to create refined, seasonal flavors.
• Irische Auster (Irish oyster): A standout shellfish on Watt'n Start, served with Chorizo and Lemon. Emphasizes the maritime focus of Sterneck, combining briny depth with spicy and citrus notes to produce a bold, contemporary seafood experience that defines the restaurant’s seafood-forward approach.
• Heilbutt (Halibut): A key element in the Nordseegruß von Marc dish, presented with Beet, Zucchini, Rotkohl, and Tomate. This pairing highlights the North Sea catch with earthy vegetables, reflecting the chef’s modern Nordsee cuisine and the emphasis on seasonal produce and sea-to-table philosophy.

Notes: The restaurant emphasizes carefully selected, predominantly regional ingredients and a North Sea terroir, under Michelin-starred leadership of Marc Rennhack.