The Dämeritz Seehotel was opened under the management of Michael Grünewald in the former "Haus des Handwerks" [house of craft trades] in 2005. Due to its idyllic location on the lake and its culinary qualities, the hotel is not only the ideal location for Berliners seeking some peace, but also a sought-after venue for celebrations of all kind. The "Hessenwinkel" Restaurant, which was awarded 14 Gault Millau points last year, seats 50 on the terrace and another 100 in the lake garden. There is also a large ballroom for conferences and celebrations. "In summer, we are quite simply the wedding hotel for Berliners. Multiple weddings take place here every weekend. Birthdays and anniversaries are also celebrated here," explains Kitchen Director Dieter Kobusch proudly. Born in Bielefeld, he has been working at Lake Dämeritz for more than 10 years, and stands for a modern interpretation of German cuisine with Mediterranean and French influences. He places great value on the regional origin of his products and is continuously on the lookout for creative partners. Whether it is zebu cattle breeders, rabbit distributors, asparagus farmers or organic rapeseed oil producers, Dieter Kobusch knows how to evaluate the quality of his suppliers and keeps creating new culinary delights for his customers. So a lemon-butter stuffed free range chicken breast and a young venison saddle coated with spices are paired with creative side dishes such as smoked Jerusalem artichoke puree, black pudding dumplings or walnut spätzle noodles. At the restaurant, he is supported by a team of 6 cooks, 3 trainees, 1 breakfast assistant and 2 dishwashers.
Dämeritz Seehotel. Berlin, Germany.
"We like to use cooking methods like confit, sous-vide cooking or steaming. This works perfectly with the new technology." - Dieter Kobusch, Kitchen Director.
