Under the guidance of Erwin Seitz - chef, butcher, author and food critic - you will discover how to prepare fine dishes with fresh, regional ingredients.
Immerse yourself in the world of natural cuisine with our exclusive cooking courses at Schloss Schmarsow. Under the guidance of Erwin Seitz - chef, butcher, author and food critic - you will discover how to prepare fine dishes with fresh, regional ingredients. In the historic castle kitchen, tradition and modernity come together before you enjoy the dishes you have created together in a stylish ambience.
The spacious castle kitchen and the historic dining room provide the ideal setting for the cooking courses. The focus is on cooking close to nature: fresh, high-quality ingredients that are in harmony with the season, origin and well-being. The dishes should be healthy, enjoyable and tempting in equal measure.
Regional and local products are used above all - in the spirit of sustainability, freshness and short distances. At the same time, an eye is kept open for special flavors from all over the world, which occasionally enrich North German and North Alpine flavors. Each ingredient should develop its own character, while the finished dish impresses with harmony, sensuality and a harmonious composition.
4-course menu with cheese intermezzo and wine accompaniment
Fillet of zander from the Müritz fishermen on pointed cabbage sauerkraut with lime blossom honey, cream, sea buckthorn fruit oil and fennel pollen Oberhäuser Leistenberg, Riesling Kabinett, Weingut Dönnhoff, Nahe
Broccoli in yellow curry coconut cream with ginger, garlic and almonds
Iphöfer Julius-Echter-Berg, Traminer, Johann Ruck winery, Franconia
Saddle of pasture-fed veal from the Tollensetal valley in veal broth with cognac, mushrooms, walnuts and olive oil mashed potatoes
Lemberger "Untere Bunte Mergel", Beurer winery, Württemberg
Small cheese intermezzo
Raw milk cream cheese with herbs from Demeter-Biohof Zandershagen, Vorpommern, and a piece of matured cheese from another region
Mascarpone marzipan cream with squeezed orange, Caribbean rum and silver fir honey, freeze-dried blueberries, ladyfingers, gray poppy seeds and black cardamom
SW Beerenauslese, Velich winery, Burgenland
The cooking course with 4-course menu and cheese intermezzo costs 138 euros, the optional wine pairing 36 euros.
As the cooking course mainly uses seasonal and regional produce, shortages may occasionally occur, making it necessary to substitute a certain product for a similar one
