Der Butt gourmet restaurant at Yachthafen-Residenz Hohe Düne in Rostock-Warnemünde offers a beautifully coordinated dining experience and impeccable service. Michelin-starred chef Tillmann Hahn places regional produce in the spotlight along with exclusive ingredients from all over the world. Influenced by his international experience, his 'collage culinaire' concept delivers excellent menu variations inspired by mediterranean, French, Asian and vegetarian food.

This splendid, quietly located estate features a manor house, a coachhouse and a beautiful park. The culinary masterpieces served in the gourmet restaurant blend freshness, creativity and skill. Exquisite decor and perfect details create the atmosphere of a private house, and in summer the leafy, candlelit terrace offers an intimate dining ambience. André Münch, chef de cuisine at Gutshaus Stolpe, conjures magical dishes that skilfully demonstrate both his professionalism and his enjoyment of cooking.

Lisette, the hotel's gourmet restaurant, is where chef de cuisine Torsten Räth enthrals his guests with exquisite regional delicacies. Locally sourced fish and game specialities can be enjoyed in the English-style conservatory, or mediterranean dishes, sophisticated desserts and fine wines on the lake terrace. Many dishes are prepared using exclusively regional organic ingredients, and there is plenty of choice for diabetics and health-conscious eaters.

Arjan Mensies is the culinary mastermind at the Bernstein restaurant at Strandhotel Ostseeblick in the seaside resort of Heringsdorf on Usedom Island, and his menus certainly reveal his Dutch origins. His fresh, creative cuisine, and the restaurant's breathtaking views of the Baltic Sea and Heringsdorf pier, make dining here an experience to remember.

The Friedrich Franz gourmet restaurant in the historical Kurhaus Grand Hotel Heiligendamm offers breathtaking views of the Baltic Sea, 26 covers and an atmosphere of refined sophistication. Michelin-starred chef Ronny Siewert has been in charge of the kitchen here since March 2008. Whilst his food is rooted in classic French cuisine, he takes his inspiration from the seasons to create menus that combine quality regional produce to stunning effect.

The Kaiserblick restaurant on the seaside promenade in Ahlbeck, on the sunny island of Usedom, offers a harmonious, classically elegant ambience combined with cuisine of the highest standard. Executive chef Hark Pezely, one of the best chefs on the island, and his team consistently excel in traditional gourmet cooking with an innovative slant. Regional and seasonal produce work brilliantly together and provide constant variety.

Hotel Kleines Meer, right beside Lake Müritz in Waren's quaint old quarter, offers 30 beautifully appointed, individually designed rooms with wonderful views. The restaurant serves top-notch ingredients from the Müritz region and consistently earns high rankings in the Gault Millau guide. Guests can choose from a variety of packages, enjoy balmy evenings on the terrace overlooking Lake Müritz in summer or snuggle up by the fire with a glass of red wine in winter.

Hotel Haferland's three restaurants are completely different in concept but have one thing in common: their almost exclusive use of organic produce. At Bajazzo, guests can enjoy vegetarian cuisine prepared using regional, seasonal ingredients – refined, authentic and totally delicious. The Gute Stube restaurant serves country-house dishes with an emphasis on herbs, while Bistro Fass 36 offers German classics and tasty childhood favourites.

Holgers in the heart of the Baltic resort of Göhren on the island of Rügen offers a magical view of the sea and the Mönchgut peninsula. The restaurant at Hotel Meeresblick serves uncompromisingly fresh cuisine with a seasonal menu and ingredients sourced from regional producers. Eurotoques head chef Holger Mootz's signature dishes are new interpretations of classic recipes. A fine wine list complements the food and guarantees a delightful evening.