The story
For over thirty years, the Gourmetrestaurant Orangerie has been a destination for those who appreciate the finest Classic French cuisine. Set within the Maritim Seehotel Timmendorfer Strand, it holds a Michelin star and commands a view of the longest beach in Schleswig-Holstein. The restaurant’s philosophy marries respect for tradition with a clear sense of the present: classic techniques refined, regional produce elevated, and the spirit of the seasons brought to the plate.
The kitchen is led by two chefs with distinct strengths. Thomas Lemke has been part of the Orangerie for three decades, a master of French culinary craft who also grows wild herbs and edible flowers in his own garden. Alongside him is Simone Melis, who trained in several top Hamburg restaurants and now brings a modern, filigree touch to the menu. Together they create dishes rooted in the belief that “first-class basic products, handcrafted perfectly, creatively but always focused on the essential” are the heart of the experience. Their cooking is both rooted in the region and open to the world.
Among the restaurant’s standout creations is sole in chervil butter, masterfully deboned at the table. It is a dish of elegant simplicity that showcases the kitchen’s precision and respect for the ingredient. The wine list is equally remarkable: 4,000 labels curated by Maître and Head Sommelier Ralf Brönner and Sommelière Britta Minder, ranging from great international growths to exciting new discoveries. Non-alcoholic pairings are also offered with the same care.
Dining here is an unhurried affair. The room is elegant, with soft light, fine fabrics, and an open kitchen that reveals the careful handiwork behind each plate. Maître Ralf Brönner ensures service that is attentive, professional, and warm. The Orangerie is a place to celebrate the art of enjoyment – without pretence, with genuine hospitality. Whether for a special dinner or a quiet evening by the sea, it remains a timeless address for Classic French cuisine on Germany’s Baltic coast.
Recognition
Ambience
Details
History
High quality cooking
Concept Golden glow and old-school charm. It is entered through the somewhat aging Hotel Maritim. When two courses are swapped, the service reacts somewhat stiffly. Kitchen Style From the final course onward: After the meal, Thomas Lemke mentions during his walkthrough that the capuchin flower on the Heligoland lobster comes from his own garden. He highlights healthy elements, light sauces, and fresh fish. To begin: a “cucumber explosion” in spherical form with a delightful wasabi-lime aroma. Luxurious offerings such as Tia-Maraa oysters, beef tenderloin with duck liver, or sea bass stand out for their elegance and finesse. Executive pastry chef Taro Bünemann underscores the class with his sweet artistry, Wine Master sommelier Ralf Brönner knows not only his wine list of over 400 selections but also the preferences of regular patrons. He offers a non-alcoholic menu pairing. Concept Golden glow and old-school charm. It is entered through the somewhat aging Hotel Maritim. When two courses are swapped, the service reacts somewhat stiffly. Conclusion Classic culinary enjoyment culture in an elegantly classic ambiance.
A luxurious ambiance, an open kitchen, and fish and seafood are offered in the classically decorated restaurant located just 50 meters from the beach – and that for over 40 years!
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