The story
Robert Stolz brings North German cuisine to Plön through a strictly seasonal lens. He sources vegetables directly from his own garden and builds every menu around regional produce. This dedication to local harvests earned the kitchen a two and a half star rating from Der Feinschmecker. Guests gather at a single large table to begin their meal together at seven in the evening.
The restaurant operates on a simple ticket system that groups visitors into a shared evening schedule. Everyone starts eating simultaneously at seven o'clock, which removes the usual pressure of waiting for separate tables. The long oak table features clean Nordic lines and deliberately avoids decorative distractions. This arrangement encourages conversation while keeping the focus firmly on the food arriving from the pass.
Current menus feature stremellachs paired with cherry tomatoes, artichoke olive cream, and toasted croutons. Pumpkin cannelloni arrives stuffed with mussels, while braised and smoked beef brisket rests alongside oven celery, tannenöl, and sorrel. Sweet courses shift between dense cheesecake and warm toasts topped with local cheese fried in garlic butter. Every plate in this North German cooking style reflects the immediate harvest and the coastal climate of Schleswig Holstein.
The dining space sits inside a sturdy brick building that feels more like a private residence than a commercial venue. Large windows frame a direct view of the lake, anchoring the interior to the waterfront. Summer evenings move outdoors where the chef hosts grilling events in the garden. A compact wine list changes regularly, and non alcoholic options remain available throughout service.
Recognition
Ambience
Details
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