•  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Cuisine at the Hotel Seesteg — radical simplicity


The mission of the Seesteg Restaurant team is to use a combination of dedication, expertise, creativity, craftsmanship, selected high quality ingredients, an obsession with detail and an eye for aesthetics to create a unique culinary experience for our guests.

Conscious of our commitment to the high standards of Relais & Châteaux, we combine regional and international cuisine to create a new, unique form of gourmet experience. To guarantee the quality of our cuisine and continue our quest to discover new, unique tastes in collaboration with our guests, our cooking is based on the following principles:

Our dishes are intended to be an expression of the purity, freshness, simplicity and ecological responsibility that we associate with our region. They should reflect the changing of the seasons.

The raw materials we use meet the very highest quality standards. A combination of careful sourcing and use helps conserve our uniquely superb climate, landscape and water. For example we only use deep-sea fish certified by the Marine Stewardship Council. We also are concerned to promote regional products and producers, sourcing our Norderney salted ham from the local Deckena butcher and our cheeses from the Focke Bohlen farm dairy. We combine the highest standards of taste with a modern awareness of health and wellbeing.

In our kitchen you can not only observe our executive chef and his team at work but also watch our baker daily creating fresh bread, rolls and biscuits. Our bakery, too, is dedicated to using the very best ingredients for its traditional baking processes.