The story
Perched along the Duhnen promenade in Cuxhaven, the Panoramic Gourmet Restaurant Sterneck is part of the historic Badhotel Sternhagen, a property that defines the particular blend of hanseatische elegance and coastal calm this stretch of the German North Sea coast is known for. The setting alone — sea air, open horizons, and the restless rhythm of the waves — frames a dining experience that feels genuinely rooted in its place.
Sterneck's kitchen draws from French and Spanish culinary traditions, an ambitious pairing that brings Mediterranean precision and warmth to a northern German address. The restaurant's commitment to quality extends to its wine program, which earned a Wine Spectator Best of Award of Excellence — recognition that speaks to the seriousness of the cellar and the care taken in pairing it with the food on the plate.
The hotel's broader culinary philosophy emphasizes regional producers and suppliers, with organic ingredients woven into the offering. This grounding in local sourcing gives the French and Spanish influences a distinctly North Sea character rather than feeling imported.
The panoramic setting lives up to its name. Guests dine with views over the water, and the terrace offers outdoor seating when the North Sea weather permits. The room carries the measured elegance of a classic grand hotel — unhurried, attentive, and suited equally to a quiet dinner for two or a private celebration. The Badhotel Sternhagen describes the experience as one where "culinary highlights and special arrangements" are accompanied by the unique atmosphere of the sea — and at Sterneck, that is exactly what the room delivers.
Recognition
Details
History
Concept A classic-oriented gourmet restaurant at the Badhotel Sternhagen. Two menus are offered, one vegetarian (3–6 courses). Kitchen Style For many years, Marc Rennhack has reliably delivered culinary excellence through his menus alongside his team. Fish and seafood define the classic menu, featuring kingfish tartare and sustainably farmed shrimp (from Neue Meere) served with renclode plum, Chinese cabbage, and yogurt. He serves North Sea sole with regional crab, and pairs Norwegian scallops with octopus, bell pepper, and head lettuce. The highlight is North Sea turbot with parsley root, Treviso radicchio, and cured beef ham. Wine Sommelier Anika Feldmann oversees the extensive wine cellar (500 selections), which is also open for tours. Atmosphere Traditional ambiance with white tablecloths and views of the North Sea. Conclusion A reliable culture of fine dining in a traditional hotel setting.
Sea air, the Wadden Sea, and in the distance the large ships sailing into the Elbe. The luxurious restaurant, located directly on the promenade, offers sea views and French-inspired gourmet cuisine.
Location
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