The story
Restaurant Kurt im Gutshaus sits at Peenstraße 33 in Stolpe, near Anklam, Germany, where the kitchen cooks modern cuisine with North German and seasonal roots. The restaurant is listed as Michelin Recommended for 2026.
The kitchen works with ingredients from within about 100 kilometres, and the restaurant says 80 percent of what it uses comes from that radius. Chef Mehmet Kaan Verdo leads the team, and the menu follows the calendar: asparagus in April, strawberries and rhubarb in May, mushrooms and game in autumn, goose from Martinmas.
Der Feinschmecker describes silky sweetbreads with peas, cauliflower and Grana Padano, and free-range chicken from a neighbouring farm served with truffle, spinach and egg yolk. Dessert is caramelised parsley root with pistachios, green apple and white chocolate. Two tasting menus run three to five courses, one of them vegetarian, and every dish is also available à la carte. The Schlemmer Atlas awarded the restaurant three Kochlöffel for 2026, praising its craftsmanship and regional character.
The former French country house look has given way to a cool mid-century modern room with raspberry-coloured walls, chrome accents and black leather. In summer, guests can sit on the terrace overlooking the park, and dogs are welcome. Sommelier Jan Vollmar-Lederer pairs classic wines, and a wine accompaniment includes a 0.1 l glass with each dish and a 0.05 l sweet wine with dessert.
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An estate surrounded by meadows, fields, and the Peene River, designed in a grand country house style. Chef Mehmet Kaan Verdo combines creativity and regional character with excellent craftsmanship in his cuisine.
Concept Refined country cuisine in an enchanted Relais & Châteaux property situated on the banks of the Peene. Two tasting menus featuring three to five courses, one of which is vegetarian, with all dishes also available à la carte. Culinary Style The young, creative team works with ingredients that typically originate from a radius of up to 100 kilometers. Silky sweetbreads are paired with peas, cauliflower, and Grana Padano, while free-range chicken from a neighboring farm is showcased with truffle, spinach, and egg yolk. Caramelized parsley root is transformed into a flavorful dessert alongside pistachios, green apple, and white chocolate. Wine Sommelier Jan Vollmar-Lederer charmingly and expertly complements the dining experience with classic wines, including selections from Martin Schwarz (Saxony) and Château Gaby in Bordeaux. Atmosphere Raspberry-colored walls, chrome accents, and black leather; the former playful French country house aesthetic has been replaced by a cool mid-century modern style. A summer terrace overlooking the park. Dogs are welcome. Conclusion A place that instantly helps you slow down and unwind.
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