Hotel Seesteg

"My aim is not to create a purely Nordic, regional cuisine. I use produce from the North which is, for me, of the highest quality, but without dogmatic restrictions". This is how Markus Kebschull defines his attitude towards Nordic cuisine. For the Seesteg hotel's Chef de Cuisine, what matters most is the freshness of the produce, the quality, and the taste. "And if we choose gentle cooking methods which perfectly respect the authenticity of the produce, we are on the right track."