Farmers in Brandenburg produce a wide variety of ingredients, and forgotten varieties such as Teltow turnips star on the menu at many high-end restaurants – Brandenburg is known as Berlin's vegetable garden, and rightly so. The region also scores highly with top-quality freshwater fish, excellent game and locally sourced meat – outstanding regional cuisine needs nothing more.
Orangerie at Schloss Ziethen in Kremmen near Berlin
Schloss Ziethen is a manor house set in a grand old park in Brandenburg on the edge of Berlin. The hotel offers 39 rooms, all individually designed. The Orangerie restaurant serves modern interpretations of Brandenburg country-house cuisine including new, imaginative versions of traditional recipes and dishes featuring unfamiliar or forgotten ingredients. Schloss Ziethen is a member of the Slow Food organisation. Guests and conference delegates may enjoy the park and the spacious salons.
From the spacious terrace on the shore of Lake Schwielowsee, guests can watch the boats bobbing about in the resort's marina. Many details, beautifully restored, allude to the writer Ernest Hemingway, for this was very much his scene. While guests linger over a fine wine and gaze out across the water, it's all hands on deck in the open kitchen, where chef de cuisine Karsten Grund brilliantly conjures delectable fish and seafood dishes.
King Friedrich Wilhelm IV of Prussia was a Romantic aesthete who made many journeys to Italy and cultivated an Italian lifestyle. Now, the Friedrich Wilhelm gourmet restaurant is combining its namesake's philosophy with the tradition of Hotel Bayrisches Haus. Alexander Dressel's many years in Italy, Austria and Switzerland are reflected in the exquisite menu, which puts organic, regional and seasonal ingredients in pride of place.
Frank Schreiber wows diners with his highly individual style of cooking at Restaurant Goldener Hahn in the hotel of the same name in Finsterwalde. Schreiber is passionate about using regional ingredients, and each of his dishes is a work of art – he believes that food should look as good as it tastes. His maxim is 'Cooking is an art – an art for all the senses'.
Award-winning chef de cuisine Oliver Heilmeyer runs two à la carte restaurants and eight hotel restaurants in the Spree Forest, a UNESCO-protected landscape. His food is not exaggerated or fancy. Instead, he relies on the intense flavours of his ingredients, many of which are sourced from his own garden or the hotel garden. It also explains the success of his new German regional cuisine at 17fuffzig gourmet restaurant in Hotel Zur Bleiche Resort & Spa.
Villa am See, right next to the marina at Sport & Spa Resort A-ROSA Scharmützelsee, is the resort's fine dining restaurant. It offers glorious views of Scharmützel Lake and, throughout the day, light, regional dishes created by chef de cuisine Matthias Rösch. In the evening, the restaurant provides an intimate atmosphere in which to savour good food and carefully selected wines.
Sandak gourmet restaurant, where chef de cuisine Philipp Liebisch creates classic French food with a modern twist, is the perfect place to round off a wellness break at Seeschlösschen Wellness Hotel. Liebisch's menus focus on the variety of produce available in the local Lusatian Lakes region as well as ingredients long forgotten. The atmosphere is traditional and refined and Jana Metting, the restaurant manager, attends to every wish.
Wirtshaus am See, a family-run, private hotel on the shore of Lake Miersdorf, has been a haven for connoisseurs since 1995, the perfect place to relax and enjoy good food. Heideruth Leutloff and Rosemarie Schütz, who head up the kitchen, are passionate about creating delicious regional cuisine. Their menus are perfectly paired with selected wines from respected vineyards. The hotel also offers ensuite rooms with TV.