From now on, the Strandhotel Zingst's Nautica restaurant will be hosting a weekly regional coastal barbecue in the hotel garden. Last year, the Saturday barbecue evening with regional fish and meat specialities was already very popular.

Whether US tri tip, organic entrecôte, US Black Angus beef brisket or strip loin from Mecklenburg organic heifers cooked backwards: barbecue fans can look forward to the weekly coastal barbecue in the Strandhotel Zingst's hotel garden again this year.

All kinds of regional ingredients will be put on the grill depending on daily availability. These range from grilled mussels to two kinds of planked lime salmon fillet from the coal tower. The regional meat and fish dishes are complemented, for example, by vegetables from the fire wok, garlic bread or bruschetta from the fire trolley. The menu varies from week to week. The barbecue takes place in the hotel's own green park with a view of the outdoor pool. In the event of rain, guests can sit in the Nautica restaurant.