The story
Jagdhaus Heiligendamm in Bad Doberan builds its identity around a creative wild herb cuisine that draws directly from the surrounding Mecklenburg landscape. Alexander Ramm and his family run the kitchen with a focus on foraged botanicals and locally sourced proteins. The team sources wild game from nearby woodlands while maintaining a dedicated vegetable plot for organic produce. This approach anchors every plate in the local ecosystem.
The menu shifts with daily harvests, yet certain preparations consistently highlight the kitchen’s technique. Medaillons vom Reh arrive coated in a cherry truffle crust alongside chanterelles and leek potato rounds. Guests often begin with carpaccio vom Hirsch or pickled Baltic char dressed with dill, apple, and citrus gel. House-grown herbs appear throughout the service, bridging earthy game with bright coastal catches.
The dining space sits at the edge of a quiet woodland, roughly seven hundred meters from the Baltic coast. Wooden tables and large windows frame views of the tree line, creating a calm backdrop for evening service. A heated terrace extends the seating during warmer months for guests who prefer outdoor air. Alexander Ramm also prepares an exclusive morning spread for pension visitors when the kitchen opens.
Regular patrons can choose between a structured three course itinerary or a longer four course progression. Both options rotate based on the vegetable plot’s yield and the day’s catch. This commitment to wild herb cuisine shapes both tasting paths, which typically move from chilled starters through roasted meats or pan-seared fish toward desserts like burnt elderflower cream. The format reflects the same attention to detail that earned the venue two-and-a-half spoons from the Schlemmer Atlas.
Recognition
Ambience
Details
Location
