Orangerie

If you want to experience a real institution of the Baltic Sea, then head straight for this elegant fine dining restaurant in a side wing of the Maritim Seehotel. Its success is largely due to Lutz Niemann, who has presided in the kitchen since 1990. He is supported by a well-oiled machine of a team, including a sous-chef of many years' standing. Classic dishes such as scallops with ponzu jelly and hearts of palm showcase precise technical skill and premium-quality ingredients. Diners can opt for the set menu or order dishes à la carte. Then there is the friendly and professional front-of-house team overseen by sommelier Ralf Brönner – you can be confident of judicious wine recommendations. A terrace overlooks the small park and the Baltic Sea promenade.