The story
At the Belvedere restaurant, set within the Strandidyll Heringsdorf hotel on the Baltic coast, chef Jan Kruse has introduced a concept that he calls “Ostsee meets the world”. The idea is straightforward: take the best regional ingredients — from the sea and the surrounding land — and combine them with global aromas, creating plates that are unpretentious yet inventive. The restaurant itself is named for its view; floor-to-ceiling windows frame the Baltic horizon, and the dining room is designed so that the landscape becomes part of the meal.
Jan Kruse, young and dynamic, took over the kitchen at Belvedere and gave it a new direction. His team prepares seasonal menus that change regularly, always with a focus on quality and sustainability. The produce is 100% organic, much of it sourced locally. Kruse’s approach is playful but precise — he allows ingredients to speak for themselves, but isn’t afraid to introduce unexpected notes. The result is a style of modern cuisine that feels both rooted in its place and open to the world.
Guests can choose from four to eight courses, building their own menu from a selection of dishes that might include pumpkin with olive oil and curry, kohlrabi with beurre blanc and caviar, or venison with malt, brioche and fig. A dedicated wine pairing — both alcoholic and alcohol-free — is available, selected to complement each course. The restaurant’s commitment to modern cuisine earned it a Michelin Recommended award, a recognition that aligns with its quiet ambition: to offer a memorable dining experience without pretension.
The Belvedere is a fine-dining restaurant that doesn’t feel stuffy. The atmosphere is relaxed, with a focus on genuine hospitality. Outdoor seating is available in warmer months, and the interior is air-conditioned. The restaurant is open Wednesday through Sunday from 6 pm, and reservations are recommended. For larger groups, a unified menu is served.
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