The story
At O'NE, the kitchen reinterprets classic regional cooking with a confident, modern hand. The restaurant draws on the best ingredients from nearby hunters, fishermen, and farmers – a farm-to-table philosophy that turns familiar dishes like braised meats, stews, and fricassées into something surprising and new. The setting, part of the Marc O'Polo Strandcasino on the Baltic coast of Usedom, is relaxed and welcoming, with outdoor seating for those who want to enjoy the sea air.
The menu changes with the seasons, but signatures include a boldly seasoned beef tartare with pickled cucumber, fried capers, garlic, egg yolk, and cheese cream. The braised beef rib arrives with mustard caviar, a signature jus, green asparagus, and raspberries – a sweet-savoury combination that works. Seafood lovers will appreciate the pan-fried wild salmon fillet with lemon yoghurt, baby broccoli, and macadamia tahini. For dessert, the house-made lava cake with tiramisu ice cream and fresh strawberries is a crowd-pleaser.
The wine list is curated with care, featuring modern winemakers and renowned estates such as Stettyn Family Vineyards from South Africa, Château d’Esclans from Provence, and Weingut Markus Meier from Franconia. There is also a broad selection of German and international wines, sparkling wines, and non-alcoholic options – each chosen with an eye for sustainability and story.
O'NE’s commitment to quality and creativity has earned it a Michelin Recommended award for 2026, placing it among the noteworthy dining destinations on the island. The restaurant serves lunch and dinner, and the atmosphere – elegant yet unpretentious – makes it equally suited for a long meal or a quick stop.
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