Provided by: LTM-Manfred Krellenberg


Roy Petermann, in his elegant 16th-century house, has established himself as one of the finest chefs in Northern Germany. Son of a distinguished culinary family, he has brought a refined and imaginative cuisine to Lübeck. Chandeliers and oil paintings enhance the ambience and, in summer, tables overflow onto a flower-filled courtyard. Using only the best and freshest produce, his dishes have subtle depths of flavor and texture. Game is featured in the autumn, and seafood is always available. Specialties include sautéed sole with capers and lemon butter, or grilled swordfish with eggplant and sweet peppers. So much skill is recognized internationally: with 17 points in “Gault Millau” and one star in the prestigious restaurant guide “Guide Michelin”.
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Restaurant Balthazar at Villa Mare

Only a year after the opening of the fine dining restaurant Balthazar at Villa Mare in March 2016, the team around head chef Oliver Pfahler and restaurant manager Lasse Stöckmann could announce that their restaurant gained a prestigious Michelin Star. The cuisine offers a mix of Mediterranean food based on a French influence and seasonal, regional dishes. Whatever the head chef serves comes with a modern appearance and subtle influences of the molecular cuisine. “Villa Mare” has its own wine cellar named “von Oven” after the owner of the house. Eight large oak barrels lay in the cellar, filled with an elegant composition of Grenache and Mourvèdre from the Côtes Catalane.
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