DiVa

Rating: 14
Author: Gault&Millau

Strandallee 146, 23683 Scharbeutz, Germany

14/20
Chef's Restaurant

1 PHOTOS

Chef: Gunter Ehinger
Cooking: French | Gastronomic | German | Mediterranean | Seafood
Services: Access for people with disabilities | Accommodation | Electric charging station | Private Parking | Terrace
Style: Bar | Romantic | With children | With family | With friends

Gault&Millau's review 2025

Gunter Ehinger, creative chef de cuisine at the Scharbeutz beach hotel Gran BelVeder, combines classic French cuisine with high-quality, predominantly regional ingredients in his gourmet restaurant "DiVa". Lukewarm langoustine from New Zealand with a spoonful of nutty Osietra caviar frame asparagus tips in pea stock. He juxtaposes the super-tender cod fillet with a strongly aromatic oxtail ragout and a quail onsen egg under a small wild herb salad. The Taube Royal with tender breast and crispy leg is also prepared to the point. It is filled with gnocchi stuffed with finely chopped goose liver and boudin black pudding as well as braised, halved cherries, the core of which has been exchanged for a roasted hazelnut, a fruity-hearty note. The restaurant manager and sommelier Martin Hummel is responsible for the attentive service for the maximum of 20 guests in the creamy guest room, who also advises on the selection from the wine list.