The story
Waldesruh am See delivers a grounded take on regional German cooking in Aumühle. The kitchen prioritizes traceable ingredients and strict waste reduction protocols. Staff cultivate fresh herbs in an on-site garden while sourcing dairy from Backensholzer Hof. This dedication to regional German cuisine shapes every plate served during Wednesday evening service.
Seasonal shifts move quickly through the dining room. Diners frequently order the Holsteiner Roastbeef paired with speck-fried potatoes and tarragon mustard. The North German kitchen shifts its focus toward freshwater catches and forest game when summer ends. Sweet endings arrive as Vierländer strawberries with salted caramel ice cream or a dense Käsekuchen topped with raspberry coulis.
The historic property sits directly on the water edge near the Sachsenwald. Guests gather on the shaded terrace during warm months. The Schlemmer Atlas recognized this lakeside setup with two culinary spoons for 2026. Families and small groups fill the space for Friday lunches featuring traditional Matjes and takeaway picnic breakfasts.
Recognition
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