freustil

It is a real stroke of luck for the beautiful Baltic Sea resort of Binz that Ralf Haug, who was born in the Black Forest, has moved up to the far north of Germany. In 2013, he came to the Hotel Vier Jahreszeiten from Rügen's Michelin-starred niXe and has been wowing guests of the fine dining restaurant with his remarkable creativity and finesse ever since. Considering the first-rate quality of the ingredients, the value for money is surely worth a mention! On the menu, dishes such as mixed pickles with quinoa and malt or bavette steak with barbecue flavourings and coleslaw are indicative of the modern and imaginative cooking on offer here. The ambience is as pleasingly straightforward as the cuisine, which is largely down to the very friendly and attentive front-of-house team. Tip: Lunch is also available at a reasonable price.