The story
In Schwerin’s historic Weinhaus Uhle, the Gourmetrestaurant “1751” is under the direction of chef Marcel Kube. His cooking is defined by product‑focused precision and subtle sophistication. Vegetables take centre stage: ingredients from the immediate region – some directly sourced – form the base for delicate, precisely flavoured compositions. Kube brings together seemingly opposing aromas, creating a harmonious depth with moments of surprise. His approach is one of reductionist perfection, where each element is chosen deliberately and assembled into a balanced whole. This modern, seasonal cuisine earned the restaurant a Michelin Recommended distinction for 2026.
The restaurant occupies the building of Weinhaus Uhle, the oldest continually operating company in Schwerin, founded in 1751 when Johann Georg Uhl received a wine‑trading privilege from the Duke. The ornate ceiling decoration, dating from the 1906 expansion, still arches over the dining room – a reminder of the building’s 250‑year heritage. Today, that historic atmosphere blends with clean, contemporary elegance. The restaurant seats guests under the painted plasterwork, a quiet backdrop to Kube’s precise plates.
The wine list is a natural strength: over 300 hand‑selected bottles honour both classic terroirs and avant‑garde winemakers. Wine pairings are available for every menu. The current tasting menu, “Quer durch die Heimat” (Across the Homelands), begins with a simple radish welcome and continues through dishes like celery with lettuce, hazelnut and apple; a mushroom aspic with black radish and tarragon; potato with wild garlic, egg yolk and smoke; and sturgeon with yeast, fennel and dill. A vegetarian alternative is offered alongside the classic Chateaubriand menu, which uses bio beef from a local farm. Five courses cost €125, seven courses €159. Every detail, from the bread to the closing sanddorn sweet, reflects the kitchen’s commitment to regional clarity and technical skill.
Recognition
Ambience
Details
History
Just 200 meters from Schwerin Castle, in the heart of the old town, exquisite gourmet masterpieces and the finest wines are served in a magnificent historic venue – with wine being served since 1751!
Concept The Weinhaus Uhle comprises a hotel, a gourmet restaurant, and the wine bistro George – Marcel Kube oversees all culinary operations. Menu Across the Homeland, 5 or 7 courses. Culinary Style The chef focuses on vegetables and consistently presents seasonal produce on the plate in highly creative ways using regional ingredients – for instance, in autumn, pumpkin with sea buckthorn, sour cream, and sage. Mushrooms served as aspic with black radish and tarragon, alongside zander with horseradish, dill, and head lettuce. This is how the North truly tastes great! Wine Extensive selection of around 300 labels, with genuine wine expertise on hand. Atmosphere The historic, richly decorated interior (ceiling and glass windows) is unique, while the furnishings are classic. Verdict Modern vegetable-focused cuisine in a classic setting.
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