The story
The Gourmet Restaurant Friedrich Franz occupies the historic Kurhaus of the Grand Hotel Heiligendamm, Germany’s first seaside resort. The dining room is intimate – just ten tables for 26 guests – with hand-painted silk tapestries and glittering chandeliers. The atmosphere is private and exclusive, a quiet counterpoint to the Baltic Sea just beyond the windows.
Ronny Siewert trained under Henning Steller in Halle, then spent six formative years at the Residenz Heinz Winkler in Aschau, the Restaurant Dieter Müller at Schlosshotel Lerbach, and the Waldhotel Sonnora with Helmut Thieltges. In 2005 he earned his first Michelin star as head chef at Chezann in Warnemünde. Since March 2008 he has led the kitchen at Friedrich Franz, where he and his team have defended that Michelin star every year since.
Siewert’s cooking is described as down-to-earth yet intensely flavoured and aromatic. Presentation is modern and creative. He works with seasonal inspiration, combining sweet and sour notes with fish and shellfish, and likes to pair premium products with regional ingredients. The menus change with the seasons, and the kitchen’s commitment to natural preparation and authenticity has also earned 18 points from Gault Millau.
The Michelin guide calls Friedrich Franz one of the “lighthouses of German gastronomy” and notes that the service stands in the spotlight. For nearly two decades, this Modern Cuisine restaurant has held its star through steady, honest work – not flash, but the kind of precision that makes a meal by the sea feel both special and effortless.
Recognition
Ambience
Details
History
High quality cooking
Concept A refined dining experience without intimidation in the exceptionally beautiful gourmet restaurant located in the Empire Pavilion of a luxury hotel directly on the sea. Six-course menu, all dishes also available à la carte, separate caviar menu. Culinary Style With love and passion for the location and the craft, Ronny Siewert has modernized his cuisine without altering its classic foundation, while Steffen Plaga has brought in new ideas from the “Haerlin” in Hamburg. As a refreshing, aromatic starter, for instance, Demeter tomatoes from Warin nursery are served as sorbet, espuma, tomato-saffron vinaigrette, and as a cassoulet with fennel and dill blossom. New, fresh accents can also be found in the Helgoland lobster, which Siewert pairs with dehydrated watermelon, beetroot cream, crustacean mayonnaise, sorrel, seaweed, and fruit tea sauce. Beautiful desserts. Wine Sommelier Kevin Lorenz showcases the breadth of German and European wine culture on a list featuring 400 selections, including limited editions such as Crémant Maison Rezbergh Blanc de Blancs, Luxembourg’s first sparkling wine. Atmosphere Festive and elegant, with crystal chandeliers, candlelight, and hand-painted silk wallpaper. Under the hospitality of host Norman Rex, every guest feels immediately welcome. Verdict A reliable top destination on the German Baltic coast!
Gourmet cuisine meets history: At the Friedrich Franz Restaurant, guests can expect gourmet cuisine in a Belle Époque ambiance, inspired by a ducal namesake. The head chef is Ronny Siewert.
Location
Facebook
Instagram