维拉先锋，蜗牛酒店

It is a real stroke of luck for the beautiful Baltic Sea resort of Binz that Ralf Haug, who was born in the Black Forest, has ended up here in the far north of Germany. At the fine dining restaurant of Hotel Vier Jahreszeiten, he has been wowing diners with his creativity and finesse since 2013. In his multi-course "freustil Menü", he brings together classical influences and regional ingredients in a modern, accessible style. His ability to pare things back to the essentials while bringing out the natural flavours of the ingredients is evident in dishes such as "free-range egg, endive, truffle