Restaurant Kurt im Gutshaus

Restaurant Kurt at Gutshaus Stolpe presents modern, seasonal cuisine rooted in a long tradition at the manor house. It espouses appreciation for nature and the people who supply carefully selected products, combining creativity, taste, regionality and sustainability. Wine tastings are led by restaurant manager and sommelier Jan Lederer, and the house holds a SELECTED distinction in the Michelin context. The dining room is relaxed and casual with a contemporary ambiance. Warm lighting, wooden floors and red chairs create a cozy, modern feel. Seating is arranged to allow a comfortable, unhurried experience. Cuisine is modern and seasonal with a strong regional focus: about 80% of ingredients come from within 100 km and dishes follow the seasonal calendar. Guests choose set menus or à la carte and may opt for wine pairings served with each course. Mehmet Kaan Verdo is head chef and advises guests and groups personally on menu choices. Specialties include asparagus in April; strawberries and rhubarb in May; mushrooms and game in autumn; roast geese for Martinmas; and cellar tastings.