Freustil

Rating: 14
Author: Gault&Millau

Zeppelinstraße 8, 18609 Binz, Germany

14/20
Chef's Restaurant

1 PHOTOS

Chef: Ralf Haug
Cooking: Gastronomic | Local | Nordic | Vegetarian
Services: Accommodation | Terrace
Style: Casual | Romantic | With family | With friends

Gault&Millau's review 2025

Around two dozen guests and, in good weather, a few more on the small terrace feel at home in the casual atmosphere of the Freustil, which combines Nordic ambience with creative food. Ralf Haug, who has been accompanied by his sous chef David Wlodarczyk for many years, cooks almost exclusively with regional ingredients. "Maibock/Elderberry/Greens" is a delicate potpourri of red and yellow beetroot, carrots, potato flan and dried tomato slice on fake pumpernickel crumb soil with sunflower seeds. "Cucumber/Salmon" turns out to be a highly aromatic roasted fillet piece of salmon, complemented by a lukewarm, silky cucumber soup with basil oil. The roebuck loin pieces prepared to the point accompany a full-bodied elderberry sauce, braised broccolini, green asparagus, marinated leeks and peas. Meat or fish courses are replaced by vegetarian courses on request. Attentive, attentive service that can also recommend suitable wines from lesser-known areas.