The story
Kulmeck by Tom Wickboldt, at Kulmstraße 17 in Seebad Heringsdorf, holds one Michelin Star (2026) for its modern cuisine with French foundations. Chef Tom Wickboldt cooks in a small resort-style house behind a facade from 1888, close to the seaside promenade.
The menu runs six to eight courses and moves between French technique, Japanese flavors and a growing share of produce from Usedom. A meal might open with hamachi, foie gras, shiitake, yuzu and buckwheat. Once a month the kitchen serves a five-course lunch called the Sunday Roast.
Recent dishes include confit salmon trout with gochujang cabbage and house-made caviar, and flank steak with Usedom wild plum and umeboshi. Roe deer saddle is finished with "Aztec Gold", a spice blend of chili, vanilla, cocoa and gold leaf. Dessert brings Usedom wild blackberry with espresso martini notes and koa, the juice of the cacao fruit. The evening menu is 215 euros per person, with a wine pairing at 100 euros.
Plush Sixties-style armchairs and boldly colored artworks keep the dining room relaxed and a little playful. Regulars fill many tables, and the mood is informal. The wine list covers around 120 European bottles, many from indigenous grape varieties, including aged selections from Antinori.
Recognition
Ambience
Details
History
High quality cooking
Concept Casual fine dining in Tom Wickboldt’s stylish restaurant, housed in a cozy little building featuring classic seaside resort architecture. A menu of 6 to 8 courses. Once a month, a five-course lunch is served as the “Sunday Roast.” Cuisine Style Wickboldt’s lively and creative cuisine offers an even more multifaceted experience, blending ideas and flavors from France, Japan, and increasingly from Usedom. The meal might begin with hamachi paired with velvety foie gras, shiitake, yuzu, and buckwheat. This is followed by a succulent, perfectly pink-roasted breast of imperial pigeon with truffles and porcini duxelles, which Wickboldt finishes with “Aztec Gold,” a spice blend of chili, vanilla, cocoa, and real gold leaf. Wine Around 120 distinctive favorite wines from Europe, many made from indigenous grape varieties, including rarities such as aged selections from the legendary Antinori winery. Atmosphere Stylishly chic yet warm and informal; plush armchairs in a Sixties style and boldly colorful artworks create a cheerful ambiance. Regulars frequent the restaurant, and there’s a familiar, welcoming vibe. Conclusion Warm hospitality and a cuisine that consistently surprises.
Not far from the seaside promenade, behind a historic facade dating back to 1888, there are heirloom vegetables and Danish king crab. Crafted by executive chef Tom Wickboldt into a magnificent menu.
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