The story
Orangerie, at Strandallee 73 in Timmendorfer Strand, is a classic French restaurant that holds one Michelin star (2026). It sits inside the Maritim Seehotel, about 50 meters from the beach on the Baltic coast.
Thomas Lemke leads the kitchen alongside Simone Melis, and the cooking stays rooted in French technique. Lemke uses regional produce from Schleswig-Holstein and herbs and flowers from his own garden. Taro Bünemann, the pastry chef, trained in Japan and France, and his desserts follow the same precision.
The signature is Seezunge in Kerbelbutter, a sole carved at the table in chervil butter. The menu also lists Helgoland lobster with Amalfi lemon and vanilla beurre blanc, angel wolffish with mussel, chorizo and pea, and beef fillet with thyme hollandaise and hay. Fish and seafood are a strength here, and the opening courses often include a cucumber dish with wasabi.
The dining room is classically decorated, with soft light and fine fabrics. Guests can watch the open kitchen at work. Schlemmer Atlas awards the restaurant four Kochlöffel for 2026, citing its luxurious ambiance. Sommeliers Ralf Brönner and Britta Minder choose the wines, and they offer a non-alcoholic pairing alongside each course.
Recognition
Ambience
Details
History
High quality cooking
Concept Golden glow and old-school charm. It is entered through the somewhat aging Hotel Maritim. When two courses are swapped, the service reacts somewhat stiffly. Kitchen Style From the final course onward: After the meal, Thomas Lemke mentions during his walkthrough that the capuchin flower on the Heligoland lobster comes from his own garden. He highlights healthy elements, light sauces, and fresh fish. To begin: a “cucumber explosion” in spherical form with a delightful wasabi-lime aroma. Luxurious offerings such as Tia-Maraa oysters, beef tenderloin with duck liver, or sea bass stand out for their elegance and finesse. Executive pastry chef Taro Bünemann underscores the class with his sweet artistry, Wine Master sommelier Ralf Brönner knows not only his wine list of over 400 selections but also the preferences of regular patrons. He offers a non-alcoholic menu pairing. Concept Golden glow and old-school charm. It is entered through the somewhat aging Hotel Maritim. When two courses are swapped, the service reacts somewhat stiffly. Conclusion Classic culinary enjoyment culture in an elegantly classic ambiance.
A luxurious ambiance, an open kitchen, and fish and seafood are offered in the classically decorated restaurant located just 50 meters from the beach – and that for over 40 years!
Location
Nearby
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