Star guests at the Belvedere | Travel Charme

Celebrated in the iconic Belvedere Restaurant will be both the new culinary and design concept with Chef Jan Kruse, a local resident responsible for the epicurean journey to the Baltic Sea. Gourmets from the region, vacationers, and VIP guests such as ex-boxer, Axel Schulz, former ice hockey player, Sven Felski, and Olympic champion, Udo Beyer, can expect a stylish evening where the chef will present the new menu in finger food style for the first time. Tickets are available as of now by mail and telephone for 99 per person.

Back to the (culinary) roots
Just as Usedom stands for the "Baltic Sea of gourmets," the glass dome of the Belvedere Restaurant at Hotel Strandidyll Heringsdorf has symbolized sophisticated gourmet cuisine for the past 22 years - far beyond the borders of the fashionable Baltic and imperial spa. At only 27 years of age, Jan Kruse, who was born in Bansin, has taken over the position as chef de cuisine at the Belvedere and is returning here, also in culinary terms, to his Baltic roots.

Together with sous chef Elisabeth Schulze, also his partner in life, and restaurant manager Steffen Berger, he has developed a new epicurean concept for the fine dining restaurant. In terms of taste and aesthetics, it takes guests on a journey to the Baltic Sea. Regional products and specialties are prepared authentically but with a cosmopolitan twist, served on local tableware from Müritz Ceramics as an aperitif with maritime decorations such as sand and grasses. Hotel guests and gourmets from near and far combine a three to six-course menu from eleven new seasonal dishes, served with wine accompaniment as desired. Alternatively, a changing Chef’s Menu with five courses is available. However, unchanged at Belvedere is the special atmosphere and the beautiful view of the Baltic Sea - through the panorama windows or from the roof terrace.

A concept with a future
The new approach developed by Jan Kruse for the Belvedere also includes other aspects in addition to the culinary one. In the future, for example, the young chef will also share "secret spots" on site with guests. These spots are his personal sources of inspiration that in many ways implement the epicurean "walk by the sea". His creative visions for the established restaurant are based on the experience he gained in recent years at the Grand Hotel Heiligendamm and the Ikarus restaurant in Hangar 7 in Salzburg.

The party - get a taste with a ticket
Jan Kruse's return to his home country and the reopening of the Belvedere will be celebrated in a fitting manner on June 10. One hundred guests will start the evening with a champagne reception on the terrace starting at 6 pm. Followed by a welcome greeting by General Manager, Marcus Scharon, and the introduction to the culinary arts by Jan Kruse, who is very attached to his home region. The gourmets will have a chance to taste the chef's menus at food stands. In addition to finger food, noble drops of the winery Stahl from Franconia will be tasted, accompanied by a DJ for the evening’s musical entertainment. The event ends at around 11 p.m. Ticket price: €99 per person including a goodie bag (restaurant booklet, Jan Kruse’s recipes, wine, and hotel info.)