An address located in the northern parts close to Wismar and Rostock that features a relaxation guarantee. The Seehotel is a small retreat for city divers, Baltic Sea and architecture lovers. A place where tradition and heritage blend in with temporary design. The property, a former LPG Morgenröte Vacation home, with its different buildings is a small world on its own and its magic will pull you in as soon as you arrive.
Architects & Hosts
“There is always something to discover, “says Johanne Nalbach who opened the hotel together with her husband Gernot Nalbach 25 years ago. This applies to the two historic farmhouses, where the architecture has been predetermined by the use of the rooms as well as for the new buildings. With stylistic clarity and reference to nature through the materials used, the Badescheune was created in 2004 with indoor pool, saunas, steam bath and overlying suites. The “Wohlfühlhaus” followed in 2010 for spa applications. At the lake there is the old boathouse with canoes and sup boards. Here you may also find small weddings and meetings. The thatched half-timbered barn from the 19th century is the oldest building of the Birkenhof for readings, theater, concerts of the Festspiele Mecklenburg- Western Pomerania, yoga retreats and celebrations.
The Chef´s Table
Alexander Stoye was our culinary host and came up with the chef´s table for the 25 year celebrations of the hotel. An idea that will be kept in place through the year for the future. The idea with “Childhood Memories” was to travel back in time when all of us have been free of pressure, money or stress. The atmosphere of the Restaurant “Allesisstgut” with a view over the lake certainly helped to step out of the busy reality and to decelerate. Born in Leipzig, Alexander now settled in Mecklenburg-Western Pomerania and loves the freedom he has to shape the kitchen while creating new dishes. He likes to show his guests the beauty of local ingredients from nearby farmers or fishermen. His challenge is to let the sometimes few available or simple products shine through craftsmanship. In my eyes something he manages to do very well.
For me, every good meal starts with a good lukewarm bread. Alexander has chosen a spiced bread with a bit of dried fruits and considering the season he did very well with his bakeries. The presentation was rustic and one felt really temped to get a bite of it.
This is a very east German influenced dish. Actually to be served in a puff pastry shell or au gratin with cheese in a cup, this was something every child of my generation loved. To be honest, if I am trekking in Saxon Switzerland and make a break in one of the small restaurants, my choice quite often is this recipe. Alexander assembled all ingredients in a different way of course. There was braised beef, the mushrooms were roasted, the cheese was a cracker and the Worcester Sauce came in a small pipette to help yourself. I felt truly taken back to my childhood with this starter.
The canteen classic was presented in a fine and tasty way, even I don’t mind the messy original. An onsen egg yolk was topped up with a fine mustard foam, all served in an egg shell. Yummy…give me more I thought.
Stuffed Bell Pepper
As we were still warming up to get in the mood, we have been served a tiny bell pepper which was stuffed with a veal meatball. Accompanied with some bell pepper ragout, the third course was a fine little reminiscence too.
Honestly, who of you does not get a craving for tinned fish in tomato sauce every now and then? I do, and for this reason Alexander`s fourth serving felt so heartwarming to me. Sure he served it tinned but cooked all to the point. Fried Cobia has been enjoyed with tomato sauce, vanilla tomato & some concassée. If the wine would not have been so good, I would have been tempted to ask for a beer. This is just synonymous for a lazy singles night. Well done.
Yap, winter without chicken broth is just not the same and it has been a part of my culinary life ever since. Fresh local veggies, a tender chicken drum stick and some powerful broth, no more, no less. This memory was a cure for many colds and tummy aches but a warming elixir to enjoy too.
Fish Fingers, Peas & Mashed
I keep this childhood memory and hand it over to my boys too. Well, I guess there must be some genetic reason for so many kids to love it. Alexander prepared cod fish fingers and mashed of peas and potatoes. Everybody agreed to be a must have for this chef´s table…crispy and juicy.
Roulade & Red Cabbage
The roulade always reminds me of my grandma. A real classic she would cook a lot for us while staying at hers. Alexander did not change to much of the original recipe but used other cooking techniques. The beef roulade was filled with bacon, cucumber pickles onion and mustard just like back in the days. He then cooked it at low temperature for a few hours until tender. The sides were some dumplings and red cabbage as well as some cabbage powder. We got poured a beautiful red and I was happy…again. I got to mention one course you do not see here. The second main was a goose with brioche and some very good jus. Christmas feelings came up after this one, I can tell.
Gingerbread & Buckwheat
Every good thing has an end and so we were heading towards the sweet memories to finish the menu. The first dessert was gingerbread with sour cream butter & honey. A lovely moist cake with a lot of creaminess from the butter and crunch from caramelized buckwheat. A fantastic yet not to sweet course from the pastry, perfectly matching the season.
Failed Plum Cake
The last plate was sure not failed rather presented in its separate textures. A hazelnut sponge with roasted plums, crumble and poppyseed cream. A dish well deserved to be the last course. Funny thing is, plum cake is usually baked at the end of the summer with the plum season und so it was kind of warming to think of a mild afternoon outside while having temperatures close to zero that night.
When I received the invitation for the chef´s table a few months ago, I did not hesitate to confirm my attendance and lucky me I had the chance to be there. Alexander and of course his great team managed to let us talk about the good old days and think about precious memories again. We had very good food and drinks, have been surprised by some dishes and convinced of others again. Alexander Stoye cooks an honest kitchen yet with this little something. He clearly focusses on the appreciation of the involved ingredients. So, if you are ever looking out for good food for fair money, just stop by and stay a night too, you will not regret it. Thanks to the whole kitchen for this culinary delight at the chef´s table.
The Sound Of Silence
After a short night of sleep, I got up early before sunset to capture the silence. Once I arrived the day before, the noise was something that came straight up to my mind. Listening to the surroundings, there was just nothing, pure peace for my mind. This place with its different buildings, combining tradition and architecture with the scenery has a rare beauty to me. I can only agree with the decision of the Nalbach family to create a place like this here. So I grabbed my camera and had a look around with daylight slowly getting brighter.
My Perfect Day
Start your day with a morning run, go for a swim into the lake (or pool in winter) and strengthen yourself with a good breakfast afterwards. Have a visit to the “Wohlfühlhaus” and get a nice cosmetic treatment. Grab a cup of tea and a good book and relax on the fireplace. Go to the “Badescheune” and sweat a little in the saune. Maybe a little nap? Enjoy some homemade cake and go for a walk to breath some fresh air while not being digital connected all the time. Have some rest and slowly make your way to Alexander at “Allesisstgut” for dinner. Sure the chef´s table is not taking place every night but be sure to be in good hands all year round. Then grab a good bottle of wine and let the evening slowly fade out.
Does this sound like relaxation to you? Well for me it does and be sure there are numerous other ways to spend your day at beautiful Seehotel Neuklostersee.