The story
On the island of Usedom, where Germany and Poland meet, Kulmeck by Tom Wickboldt brings a fresh perspective to Modern Cuisine. The restaurant occupies a house on Kulmstraße in Heringsdorf, just a short walk from the Baltic Sea. The atmosphere is relaxed yet refined—what the team calls "legeren Hochgenuss," casual high enjoyment. This is a place where precision cooking and a warm welcome coexist.
Tom Wickboldt leads the kitchen with a focus on local and seasonal produce, often drawing from the surrounding landscape: Usedomer wild berries, forest mushrooms, and fish from the Baltic. The Michelin guide awarded its first star in 2026, noting the "high quality cooking" that defines every plate. Wickboldt’s style is playful but grounded, weaving Asian accents like shio koji, gochujang, and wasabi into European techniques.
The current tasting menu (€215 per person) changes with the seasons. A typical progression might begin with a tartlet of eel fillet, shio koji, and kizami wasabi, followed by a chawanmushi with radish-chive vinaigrette. Then comes confit rainbow trout with gochujang kraut and its own caviar, or flank steak with spitzkohl, togarashi jus, and Usedomer wild plum. A black radish dish pairs baked egg yolk with Piedmont hazelnut and truffle, while local venison is served with Azteken gold, forest mushrooms in pepper jelly, and celeriac purée. The meal ends with a creamy goat cheese from Labömitz, a wild blackberry dessert with espresso martini and chocolate, plus petits fours.
A wine pairing (€100) complements the menu. For those seeking a lighter experience, the restaurant also offers a Sunday lunch roast (Sonntagsbraten) from 12 to 3pm. The kitchen bakes its own bread and serves it with French salted butter and Spanish olive oil. An optional supplement of Alba truffle adds luxury to the venison course. Every detail—from the house-made bread to the selection of regional cheeses—reflects the quiet confidence of a kitchen that knows its ingredients.
Recognition
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High quality cooking
Concept Casual fine dining in Tom Wickboldt’s stylish restaurant, housed in a cozy little building featuring classic seaside resort architecture. A menu of 6 to 8 courses. Once a month, a five-course lunch is served as the “Sunday Roast.” Cuisine Style Wickboldt’s lively and creative cuisine offers an even more multifaceted experience, blending ideas and flavors from France, Japan, and increasingly from Usedom. The meal might begin with hamachi paired with velvety foie gras, shiitake, yuzu, and buckwheat. This is followed by a succulent, perfectly pink-roasted breast of imperial pigeon with truffles and porcini duxelles, which Wickboldt finishes with “Aztec Gold,” a spice blend of chili, vanilla, cocoa, and real gold leaf. Wine Around 120 distinctive favorite wines from Europe, many made from indigenous grape varieties, including rarities such as aged selections from the legendary Antinori winery. Atmosphere Stylishly chic yet warm and informal; plush armchairs in a Sixties style and boldly colorful artworks create a cheerful ambiance. Regulars frequent the restaurant, and there’s a familiar, welcoming vibe. Conclusion Warm hospitality and a cuisine that consistently surprises.
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