The story
Rolin, the restaurant at Hotel Cap Polonio on Fahltskamp 48 in Pinneberg, serves classic cuisine under chef Marc Ostermann and holds three Kochlöffel in the 2026 Schlemmer Atlas.
Marc Ostermann leads the kitchen with a broad menu of domestic and international classics. The kitchen works with regional produce and fresh herbs where it can. Der Feinschmecker included the restaurant in its 2026 ratings, and the review praises the classics for being executed with precision. Guests can order à la carte or choose a multi-course menu.
North Sea shrimp arrives with apple, celery, Piedmont hazelnuts and dill oil. A poached country egg sits on creamed spinach with parmesan and truffle. In winter, the kitchen serves Oldenburg duck with red wine plum jus and Boeuf Bourguignon with potato mousseline and chives. The vegetarian choice is braised pointed cabbage with plums, walnut kernels and truffled mashed potatoes.
Tables are laid with white linens under tall curtains and large windows. Accessories and photographs recall the ocean liner Cap Polonio and Captain Rolin, for whom the restaurant is named. The setting feels refined and stylish without being stiff.
The cellar holds around 200 wines, mostly from Germany. The crème brûlée, made with Madagascar vanilla, is served with cassis sorbet as an option.
Recognition
Ambience
Details
History
Behind a historic facade, with huge windows and tall curtains, you dine in the ambiance of an elegant ocean liner. For instance, a crispy Oldenburg duck served across four courses. The head chef is Marc Ostermann.
Concept At the restaurant of the traditional hotel Cap Polonio, Marc Ostermann serves a wide selection of domestic and international classics on the menu and à la carte. Culinary Style The chef combines North Sea shrimp from Urthel in Friedrichskoog with apple, celery, Piedmont hazelnuts, and dill oil; a poached country egg with creamed spinach, parmesan, and truffle. In winter, Boeuf Bourguignon with potato mousseline and chives, Oldenburg duck with red wine plum jus, pointed cabbage with hazelnuts, celeriac cream, and chanterelles with browned napkin dumplings are featured. A great vegetarian alternative is braised pointed cabbage with plums, walnut kernels, and truffled mashed potatoes. Wine A good selection of around 200 wines, predominantly from Germany. Atmosphere Guests take their seats at tables set with white linens in a refined and stylish ambiance. Accessories and photographs evoke memories of the ocean liner "Cap Polonio" and Captain Rolin. Conclusion A refined dining destination featuring popular classics that are flawlessly executed.
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