The story
For thirty years, the restaurant at “Ich weiß ein Haus am See” in Krakow am See has held a Michelin star – the first ever awarded in Mecklenburg and only the second in the former East Germany. It was, as the restaurant’s own story recounts, a small sensation at the time. Today, that legacy of high-quality cooking continues under chef Raik Zeigner, who took over the kitchen in 2005 at just 21 years old. He blends solid craftsmanship with a healthy dose of creativity, carrying forward a style rooted in Classic French cuisine with the freshest regional and seasonal products.
The restaurant is the heart of this small, private hotel, where the day’s rhythm is set by the lake. Guests might spend the afternoon swimming from the jetty or cycling the 32-kilometer loop around the water. As evening falls, a peaceful quiet settles in. Aperitifs are taken in the garden before moving to the elegant dining room, where the generous view stretches over the park and the lake.
There is no à la carte menu. Instead, the kitchen offers a single, daily-changing gourmet menu of four courses, priced at €135. A sample menu might begin with steamed char on a warm lentil and pumpkin salad, followed by crispy pan-fried pike-perch with fennel and wild broccoli, then a guinea fowl crépinette with garden vegetables and Malabar pepper sauce, finishing with a Valrhona nougat dessert. A wine pairing is available to accompany each course. The menu always includes both fish and meat components; the kitchen does not offer specific vegetarian or vegan menus, so guests are asked to advise of allergies and intolerances at the time of booking.
Between October and Easter, when the Michelin-starred kitchen takes its seasonal break, the house opens its new Bistro. There, guests can enjoy a simpler à la carte selection and a small menu, along with good wines and cool drinks, in a cozy atmosphere by the fireplace.
Recognition
Ambience
Details
History
High quality cooking
10 charming country house rooms, along with a fine dining restaurant, crowned by an exclusive lakeside location in the romantic and tranquil Mecklenburg region. A four-course menu changes daily (from Easter to October).
Concept A small gourmet restaurant located in a guesthouse by the lake. From Easter to October, a daily changing menu is offered, while the rest of the year features à la carte dishes. Cuisine Style Unpretentious cooking with a French foundation – Chef Ralf Zeigner has been preparing food at a high standard for over 20 years. Whenever possible, he uses products from the region. For example, the char is steamed and served with a pumpkin and lentil salad, the zander is pan-fried until crispy and served with fennel and a lemon-dill velouté. The menu also includes a guinea fowl crepinette with Malabar pepper sauce. Wine The well-curated wine list comprises 350 selections, eight of which are available by the glass. Atmosphere The spacious, sun-drenched pavilion invites guests to relax and enjoy in comfortable wicker chairs. Conclusion A harmonious dining experience in a property run by Petra and Adi König with great passion and dedication.
Location
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