The story
Ich weiß ein Haus am See serves Classic French cooking at Paradiesweg 3 in Krakow am See, Germany, where the restaurant holds one Michelin star (2026). The dining room sits in a guesthouse on the lake in the Mecklenburg region, and the French kitchen is the reason guests come.
The cooking rests on a French foundation, and the kitchen uses regional ingredients whenever it can. Char is steamed and served with a pumpkin and lentil salad. Zander is pan-fried until crisp and set beside fennel and a lemon-dill velouté. The chef has cooked here for more than twenty years, and the guinea fowl crepinette comes with Malabar pepper sauce.
From Easter to October, the restaurant serves a four-course menu that changes every day, priced at 135 euros. Dinner runs Wednesday to Saturday, with service from 18:45 and the menu starting at 19:15. Each menu includes both fish and meat, so vegetarian and vegan versions are not offered. Tell the kitchen about allergies when you book, since reservations are required.
The wine list holds 350 selections, with eight available by the glass, and a wine pairing can be arranged with the menu. The pavilion is spacious and sun-filled, with comfortable wicker chairs for a long meal.
Recognition
Ambience
Details
History
High quality cooking
10 charming country house rooms, along with a fine dining restaurant, crowned by an exclusive lakeside location in the romantic and tranquil Mecklenburg region. A four-course menu changes daily (from Easter to October).
Concept A small gourmet restaurant located in a guesthouse by the lake. From Easter to October, a daily changing menu is offered, while the rest of the year features à la carte dishes. Cuisine Style Unpretentious cooking with a French foundation – Chef Ralf Zeigner has been preparing food at a high standard for over 20 years. Whenever possible, he uses products from the region. For example, the char is steamed and served with a pumpkin and lentil salad, the zander is pan-fried until crispy and served with fennel and a lemon-dill velouté. The menu also includes a guinea fowl crepinette with Malabar pepper sauce. Wine The well-curated wine list comprises 350 selections, eight of which are available by the glass. Atmosphere The spacious, sun-drenched pavilion invites guests to relax and enjoy in comfortable wicker chairs. Conclusion A harmonious dining experience in a property run by Petra and Adi König with great passion and dedication.
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