The story
Restaurant Zum Blauen See in Dorsten offers a menu rooted in classic cuisine with Mediterranean accents. Chef Thomas Püttmann opened this establishment in 1996 after training locally and gaining experience abroad. Born in Dorsten in 1969, Püttmann began his apprenticeship at Café Maus before completing his studies and launching the restaurant. His approach centers on conscious cooking, prioritizing the origin and processing of ingredients while balancing tradition with innovation.
Thomas Püttmann earned recognition as a top chef in North Rhine-Westphalia in 2005 during the GAFA competition. He describes creative cooking as his passion, applying a mindset that values culinary culture and quality above all else. The kitchen draws heavily on regional products to create modern interpretations of timeless recipes.
The Schlemmer Atlas awarded the restaurant two ladles, citing the rabbit leg and schnitzel as standout examples. Guests frequently order the Rumpsteak "Blauer See," prepared with fresh chanterelles in cranberry sauce. The Rumpsteak Strindberg appears with a mustard-onion crust, while the Filetsteak arrives with fried chanterelles. Fresh seafood options include anglerfish paired with truffle tortellini and seeperch sourced from the North Sea. The menu also features a daily lunch option that rotates weekly, offering dishes like carpaccio of octopus with wakame salad or dorade fillet with chanterelle noodles.
The restaurant provides two distinct settings for its guests. The interior offers a modern and well-maintained environment suitable for refined dining. Alternatively, visitors can choose outdoor seating located beneath ancient trees, where they can enjoy the same high-quality fare. This flexibility allows diners to select the atmosphere that matches their preference for the occasion.
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