Zum Dückerstieg

Zum Dückerstieg, a family-run country inn and hotel in the heart of Schleswig-Holstein, pairs North German ease with refined culinary creativity. The house dates to 1884 and has been led in its fourth generation by Frank and Inga Prüß since 2007; a hotel was added in 2008. It holds a Michelin Bib Gourmand, mentions in Slow Food, Falstaff, and offers freshly prepared cook-in-bags for pre-order or, seasonally, directly from the restaurant. The property sits amid wide marshland and green dikes, offering a calm northern ambience that combines North German cosiness (Gemütlichkeit) with modern comfort. Interiors are inviting and relaxed, suitable for cyclists, nature lovers and guests seeking a quiet retreat. Regional, market-driven and seasonal, the cuisine blends North German classics with contemporary creative interpretations, emphasizes fresh, natural, housemade, handcrafted preparations, changing with the seasons to showcase marshland and North Sea produce while avoiding ready-made products. Frank Prüß (Chef). North Sea shrimp (Nordseekrabben) with edible flowers; semolina strudel with calamansi sorbet; beef fillet with root vegetables; quail with lamb's lettuce and cherry glaze; turbot with pumpkin; saddle of venison.