Fondue Dinner at the Strandhotel Zingst in the Nautica Restaurant

Dining as an Experience—Why Fondue Captures the Spirit of the Times

Many people are rediscovering the joy of eating slowly and mindfully, and sharing a meal is once again taking center stage in social gatherings. The Strandhotel Zingst is embracing this trend and serves fondue not as a nostalgic throwback, but as an invitation to take the evening at a more leisurely pace.

Two Fondue Variations—Inspired by the Sea and the Alps

At the OYSTER BAR and at the RESTAURANT NAUTICA , guests can now enjoy a selection of two carefully crafted fondue options inspired by the coastal atmosphere—classic, sophisticated, and with an eye for quality.

The "Coastal-Style" Fondue is based on a robust, clear broth made from beef and game, infused with root vegetables and juniper and finished at the table with fresh rosemary and thyme. Guests can cook Baltic Sea beef tenderloin, local venison loin, and Argentine red shrimp in the broth to their own liking. This is accompanied by hot cocottes filled with herb-seasoned potatoes, sautéed mushrooms, and seasonal vegetables—including carrots, rutabagas, black salsify, and Brussels sprouts—as well as “Küstenkracher” bread to share and dip. Four accompaniments add distinctive touches, including a cranberry-juniper cream, apple-horseradish sauce, aioli with smoked olive oil, and a warm port wine-pepper cream. Homemade pickles and a pumpkin-apple chutney round out the selection with a subtle tang. To finish, delicate pasta is cooked directly in the fondue pot, transforming the now intensely flavored broth into a rich, warming beef and game broth.

At the "Käseglück" cheese fondue , Schlossberger, Vacherin from Fribourg, and raclette cheese are combined with dry white wine, garlic, nutmeg, and a hint of kirsch to create a creamy mixture. It’s served with Küstenkracherbrot or sourdough bread, accompanied by cocottes filled with small herb-seasoned potatoes, roasted carrots, and sautéed mushrooms, along with apples, pears, cornichons, pearl onions, and homemade pickles. A cranberry-orange chutney adds a sweet-and-sour touch. If you like, you can round out the meal with thinly sliced wild game ham and air-dried country ham.

For reservations, call 038232 – 842425 or make a reservation directly at the restaurant or at the OYSTER BAR. This offer is valid for groups of two or more and requires advance booking.

Culinary Delights Meet Well-Being – Slow Food as a Way of Life

At the Strandhotel Zingst, good food is part of the overall experience. “For us, wellness doesn’t end in the sauna,” explains hotel manager Kai Harmsen.

“It continues—through mindful eating and shared experiences. Fondue is perfect for fall on the Baltic Sea: slow, warm, and communal.”

The kitchen works closely with the region. Executive Chef Maik Gültzow sources ingredients from producers and suppliers in Mecklenburg-Western Pomerania; the hotel’s network has now grown to 21 partners, including fishing companies, the Schuenhagen Forestry Office, and regional bakeries and cheese makers. Anyone who rounds off the evening with a fondue after a walk along the Zingst pier or a day at the 1,400-square-meter spa will experience this sense of slowing down in its culinary form.

Prices and Reservations

The "Küstenart" fondue costs 89 euros for two people, the "Käseglück" costs 69 euros for two people, and the wild ham and country ham cost an additional 14.50 euros.

Order 48 hours in advance at restaurant@strandhotel-zingst.de or by phone at 038232-842-425.

Then off to the spa

The Strandhotel Zingst is located right next to the Zingst pier; the beach is about a two-minute walk away. After dinner, it’s just a short walk to the spa, which features indoor and outdoor pools, saunas, a hot tub, and an infrared cabin. In the fall, cool air hovers above the heated outdoor pool, while the water below remains warm.

Where can I eat fondue in Zingst?
In Zingst, you can enjoy fondue at the Strandhotel Zingst, located at Seestraße 60, 18374 Ostseeheilbad Zingst, right next to the Zingst pier on the Fischland-Darß-Zingst Peninsula in Mecklenburg-Western Pomerania.
Which restaurant in the Fischland-Darss-Zingst region serves fondue? Question
The Strandhotel Zingst will once again be offering fondue in 2026. There are two options to choose from: the “Coastal-Style” fondue with beef, venison, and shrimp, and the “Cheese Bliss” cheese fondue; both are cooked at the table for groups of two or more.
How much does it cost to eat fondue in Zingst?
At the Strandhotel Zingst, the “Coastal-Style Fondue” costs 89 euros for two people, and the “Cheese Delight” costs 69 euros for two people. Sliced wild boar ham and air-dried country ham are available for an additional 14.50 euros.
What's included in the "Coastal-Style" fondue set?
The “Coastal-Style” fondue consists of a clear broth made from beef and game, with root vegetables and juniper, in which guests cook Baltic Sea beef tenderloin, locally sourced venison loin, and Argentine red shrimp. To accompany this, the kitchen serves cocottes with herb potatoes, mushrooms, and seasonal vegetables, “Küstenkracher” bread, four side dishes, homemade pickles, and a pumpkin-apple chutney.
What kinds of cheese are used in the cheese fondue in Zingst?
The "Käseglück" cheese fondue at the Strandhotel Zingst consists of three types of cheese: Schlossberger, Vacherin from Fribourg, and raclette cheese. The cheese is melted with dry white wine, garlic, nutmeg, and a dash of kirsch, and is dipped with "Küstenkracher" bread or sourdough bread.
How many people do you need to order fondue at the Strandhotel Zingst?
Both fondue options at the Strandhotel Zingst are served for two or more people.
Is there a meatless fondue in Zingst?
Yes. According to the menu, the "Käseglück" cheese fondue at the Strandhotel Zingst contains no meat ingredients, but rather cheese, bread, potatoes, mushrooms, carrots, fruit, and pickled vegetables. If you have any allergies or food intolerances, it’s a good idea to contact the hotel at +49 38232 842-100.
Who does the cooking at the Strandhotel Zingst, and where do the ingredients come from?
Executive Chef Maik Gültzow heads the kitchen at the Strandhotel Zingst. The hotel works with 21 partners from Mecklenburg-Western Pomerania, including fishing companies, the Schuenhagen Forestry Office, and regional bakeries and cheese makers.