The story
In the heart of Schleswig-Holstein, at the lowest point in Germany, lies the Landgasthaus & Hotel Zum Dückerstieg. Surrounded by wide marsh landscapes and green dikes, the inn offers a quiet retreat for cyclists, nature lovers, and anyone drawn to the particular calm of the north. Here, chef Frank Prüß and his team, alongside host Inga Prüß, practice a style of cooking that is both rooted in tradition and open to new ideas.
The kitchen’s philosophy is straightforward: let the ingredients speak. The team works with natural, fresh produce sourced largely from the immediate region, following the seasons closely. Their approach to country cooking is one of thoughtful craft—everything is made in-house, from freshly baked bread to the refined dishes that arrive at the table. The result is a menu that balances earthy, familiar flavors with creative touches, without losing sight of the product itself. This commitment to quality and authenticity earned the restaurant a Bib Gourmand from Michelin, an award that recognizes good quality, good value cooking.
The atmosphere at Zum Dückerstieg mirrors its surroundings: unhurried and welcoming. Guests can dine in the restaurant or, for those who want to take the experience home, order freshly prepared cook-in bags. Whether you come for a quiet meal after a day on the dikes or to celebrate a special occasion, the Prüß family and their team offer a genuine taste of northern Germany, served with warmth and a steady hand.
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