Mecklenburg cuisine

Carl Julius Weber reported in the 18th century on the eating habits of the Mecklenburgers: "The people live mainly off potatoes, dried fruit, white cabbage, turnips and broad beans."

Amongst the starred restaurants listed in the 2015 Michelin Guide are the Ostseelounge im Strandhotel Fischland in Dierhagen, the Gourmet-Restaurant Friedrich Franz in Heiligendamm, the Alte Schule Fürstenhagen in the Feldberg Lake District, the Ich weiß ein Haus am See restaurant in Krakow am See and Der Butt in Rostock.

[1] The 2015 edition of the Gault-Millau culinary guide lists the Gourmet-Restaurant Friedrich Franz, headed by chef Ronny Siewert, in Heiligendamm as their top gourmet restaurant with 18 points out of 20.

In second place, each with 16 points are chefs, Daniel Schmidthaler from the Alten Schule Fürstenhagen (Feldberg Lake District), Matthias Stolze from Der Butt restaurant (Rostock-Warnemünde) and Pierre Nippkow of the Ostseelounge (Dierhagen).

On 15 points are Alexander Ramm from the Jagdhaus Heiligendamm and Raik Zeigner of Ich weiß ein Haus am See (Krakow am See).

Example of a dish from Mecklenburg
Mecklenburg roast ribs
Birnen, Bohnen und Speck
Schwedeneisbecher , a popular ice cream variant in Mecklenburg.
Sanddorn berries are used in Mecklenburg in a variety of products, including spirits , juice and jams
The Grand Hotel Heiligendamm is home to the most decorated gourmet restaurant in Northern Germany, the "Friedrich Franz"