Our Supplier Map: What "Local" Means at the Strandhotel Zingst

Fish from one of the region’s last active fishermen, game from the forest, herbs from the hotel’s own garden: A look inside the kitchen at the Strandhotel Zingst shows what “local” can mean on the Baltic Sea.

Barth, Schuenhagen, Pruchten, Lassan, Trinwillershagen: Although the menu at Restaurant Nautica in the Strandhotel Zingst doesn’t list any place names, they’re actually featured in almost every dish. In the Baltic Sea spa town of Zingst, on the Fischland-Darß-Zingst Peninsula between the Baltic Sea and the Bodden, the region isn’t just a vacation destination—it’s also an ingredient in the kitchen.

To view the current menu: Click here

From the Schuenhagen Forest Service to the Barth Fisheries Office: 21 partners from Mecklenburg-Western Pomerania

Currently, the kitchen at the Strandhotel Zingst works with 21 partners and suppliers from Mecklenburg-Western Pomerania. A specially created map lists them all: fishing businesses in Zingst, Barth, and Barhöft; a bakery in Pruchten; juices from Lassan; salt from Trinwillershagen; goat cheese from Sievertshagen; and farms in Marlow, Born am Darß, and Ahrenshagen-Daskow.

The fish comes, among other sources, from André Grählert at the Barth City Harbor, one of the last active fishermen in the region. The game is supplied by the Schuenhagen Forest Service, sourced fairly and directly from the surrounding forests; nearly the entire animal is used. Guests visiting in the fall will see the results of this collaboration right on the menu, such as when the popular wild boar aspic returns, depending on availability. Herbs are grown in the hotel’s own garden, just a few steps from the kitchen.

Head Chef Maik Gültzow, the reigning runner-up in the German Barbecue Championship, changes the menu at Restaurant Nautica every day. Whatever the season and our suppliers have to offer determines what ends up on the plate.

GreenSign: Sustainability in Hotels, Externally Certified

The independent GreenSign Institute has once again confirmed that regionality is an integral part of the hotel’s management. Following its first certification in 2023, the Strandhotel Zingst was certified by GreenSign for the second time in 2026. The certification system is considered one of the most recognized in the hospitality industry and evaluates all three pillars of sustainability, divided into ten core areas—ranging from procurement and resource consumption to social responsibility for the team of over 70 employees.

““Sustainability must be integrated into our day-to-day operations. For our kitchen, this means knowing where our products come from, maintaining reliable partnerships with regional suppliers, and taking seasonal availability into account when planning. This renewed certification confirms the quality of our work,”, says Kai Harmsen, hotel manager of the Strandhotel Zingst.

For the restaurant, the certification is therefore less of an accolade than a form of oversight: an external review of what actually happens between the morning delivery and the evening service.

Fall on the Baltic Sea: Time to Unwind

If you’d like to experience the flavors of this cuisine, fall is the perfect time to visit. That’s when thousands of cranes stop to rest in the Vorpommersche Boddenlandschaft National Park, the beaches become less crowded, and game season begins at the Nautica restaurant. The Strandhotel Zingst is located right on the Zingst pier, a two-minute walk from the beach and 50 meters from the town center; the 1,400 m² spa area with indoor and outdoor pools makes the hotel a true wellness destination on the Baltic Sea, even when the wind picks up.