Friedrich Franz

High quality cooking

Regional delicacies, elevated by creativity: The Kurhaus Restaurant focuses on organic products and also serves vegan delicacies. Steffen Duckhorn celebrates the culinary diversity of the region.

Concept A refined dining experience without intimidation in the exceptionally beautiful gourmet restaurant located in the Empire Pavilion of a luxury hotel directly on the sea. Six-course menu, all dishes also available à la carte, separate caviar menu. Culinary Style With love and passion for the location and the craft, Ronny Siewert has modernized his cuisine without altering its classic foundation, while Steffen Plaga has brought in new ideas from the “Haerlin” in Hamburg. As a refreshing, aromatic starter, for instance, Demeter tomatoes from Warin nursery are served as sorbet, espuma, tomato-saffron vinaigrette, and as a cassoulet with fennel and dill blossom. New, fresh accents can also be found in the Helgoland lobster, which Siewert pairs with dehydrated watermelon, beetroot cream, crustacean mayonnaise, sorrel, seaweed, and fruit tea sauce. Beautiful desserts. Wine Sommelier Kevin Lorenz showcases the breadth of German and European wine culture on a list featuring 400 selections, including limited editions such as Crémant Maison Rezbergh Blanc de Blancs, Luxembourg’s first sparkling wine. Atmosphere Festive and elegant, with crystal chandeliers, candlelight, and hand-painted silk wallpaper. Under the hospitality of host Norman Rex, every guest feels immediately welcome. Verdict A reliable top destination on the German Baltic coast!

Gourmet cuisine meets history: At the Friedrich Franz Restaurant, guests can expect gourmet cuisine in a Belle Époque ambiance, inspired by a ducal namesake. The head chef is Ronny Siewert.