Blauer Salon

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Blauer Salon Świnoujście: Classic French Dining on Usedom

Timeless French Technique

Blauer Salon in Świnoujście delivers refined French cuisine within a historic 1890 Grandhotel setting. Chef Maik Gehrke approaches modern French cooking with strict discipline, avoiding passing trends and theatrical kitchen displays. Guests select from two-person à la carte options or follow a five stage menu built around seasonal produce. The kitchen treats established recipes as working standards rather than static traditions.

Signature Preparations

Lobster à la Thermidor arrives cooked in a mustard cream base before being gratinated directly in its shell. It rests alongside young spinach, sugar snap peas, and a light seafood nage. Tournedos Rossini follows the original structure with duck foie gras, Pommes Savoyarde, black truffle jus, and a reduced Madeira sauce. Crêpe Suzette concludes the meal when buttery pancakes catch fire tableside.

Empire Elegance and Wine Pairings

Five tables draped in white linen face cream upholstered chairs beneath green and white striped textiles. Sparkling brass chandeliers cast light across the dining room while guests look out toward the promenade. The interior channels an Empire era aesthetic that feels formal yet relaxed. Sommelier Andreas Tornow curates the cellar with aged bottles from respected European vineyards to complement these rich preparations.