The story
Rolin is the restaurant within Hotel Cap Polonio, a family-run hotel that preserves the original interiors of the luxury steamship Cap Polonio. The dining room, named after the ship's captain Ernst Rolin, is a space where maritime history meets contemporary dining. The Art Nouveau panelling and crystal chandeliers evoke the glamour of the 1920s, creating an atmosphere that is both elegant and welcoming. Rolin has earned a Michelin Recommended distinction for 2026, a recognition that underscores its consistent quality.
Chef Marc Ostermann, who honed his skills at Hamburg's renowned hotels Vier Jahreszeiten and Louis C. Jacob, now leads the kitchen at Rolin. His cooking is rooted in classic cuisine but with a modern, international perspective. He works with regional products and fresh herbs, letting the ingredients speak for themselves. The menu changes with the seasons, offering dishes that are refined yet approachable.
A meal might begin with a Tataki of tuna, paired with dashi vinaigrette, pomelo, edamame, and roasted peanuts. A poached egg from Hof Ramcke comes with creamy spinach, Parmesan, and truffle. For a main course, the Boeuf bourguignon features slow-cooked beef shoulder with root vegetables, pearl onions, smoked bacon, and mushrooms, served with a chive-infused potato mousseline. Dessert might be a light lemon yogurt mousse with spiced oranges and pomegranate seeds.
Beyond the Michelin nod, Der Feinschmecker has named Rolin one of the best restaurant addresses in Germany. These accolades reflect the kitchen's commitment to flavour and consistency.
Whether for a candle-lit dinner or a special occasion, Rolin offers a dining experience that honours its past while looking forward. The combination of historic surroundings and modern international cuisine makes it a destination worth seeking out in Rellingen.
Recognition
Ambience
Details
History
Behind a historic facade, with huge windows and tall curtains, you dine in the ambiance of an elegant ocean liner. For instance, a crispy Oldenburg duck served across four courses. The head chef is Marc Ostermann.
Concept At the restaurant of the traditional hotel Cap Polonio, Marc Ostermann serves a wide selection of domestic and international classics on the menu and à la carte. Culinary Style The chef combines North Sea shrimp from Urthel in Friedrichskoog with apple, celery, Piedmont hazelnuts, and dill oil; a poached country egg with creamed spinach, parmesan, and truffle. In winter, Boeuf Bourguignon with potato mousseline and chives, Oldenburg duck with red wine plum jus, pointed cabbage with hazelnuts, celeriac cream, and chanterelles with browned napkin dumplings are featured. A great vegetarian alternative is braised pointed cabbage with plums, walnut kernels, and truffled mashed potatoes. Wine A good selection of around 200 wines, predominantly from Germany. Atmosphere Guests take their seats at tables set with white linens in a refined and stylish ambiance. Accessories and photographs evoke memories of the ocean liner "Cap Polonio" and Captain Rolin. Conclusion A refined dining destination featuring popular classics that are flawlessly executed.
Location
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