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Located in the heart of the city, in a wine merchant's house dating back over 250 years, this restaurant is considered one of the finest in the region. This delightful historical setting boasts a beautifully restored barrel vault ceiling, and the wonderful atmosphere is further enhanced by live piano music at weekends. The team led by chef Marcel Kube serves up modern cuisine, drawing on seasonal influences and using mostly regional ingredients. The ambitious plant-forward set menu also includes one fish and one meat option. Choose between the five- or seven-course format; it is possible to ad

This bistro, too, is definitely worth a visit. The second dining option in the Weinhaus Uhle hotel is at once a wine shop and an appealing restaurant and is open all day long. Seated at wooden tables in an attractive space, you enjoy à la carte dishes or a three- or four-course menu. For chef Marcel Kube and his team, regional ingredients are key. Classics include "Die Fischsuppe" (fish soup) and "Der Uhlsche Klops" (meatballs). There is also a good wine selection. In summer, tables are set up on the street out front.

This bistro with a pleasant, cosy atmosphere is located in the middle of the city – the cathedral is just a stone's throw away. La Bouche is on the ground floor and El Pato is on the first floor, but diners enjoy the same international and Mediterranean dishes on both levels. One speciality is beef bourguignon with French Charolais beef. In addition to à la carte dishes, there are two set menus, one of which has dishes for sharing, tapas-style. Cordial service. The terrace in the pedestrian zone is also appealing.

This restaurant boasts a gorgeous location at Lake Schwerin. Inside, the atmosphere is pleasingly laid back; the decor is modern, and you can see into the open kitchen. Out on the terrace you can take in the view of the small harbour. The reasonably priced daily set menu, served at lunchtime, is a hit. In the evening, you can choose from a good variety of dishes, including steaks listed on the specials board. Only the finest regional and seasonal ingredients are used. Tip: They also hold cookery classes.