Matthias Kleber has been working at the Resort since 2011 – and he isn’t tired yet: the former manager of the German National Team of Chefs is a gourmet through and through. As an ambassador of the Brandenburg and Berlin agriculture association “pro agro”, regionalism is a top priority for him: “Why charge around the supermarket when you can go to your local market?” You may well bump into the charismatic culinary director when shopping in the centre of the Fontane city. An entry in Neuruppin’s Roll of Honour – a matter of honour.
The ice cream menu is always growing with new creations to match the season. Exclusively for the Resort, Anna Pauly has developed the “cream toffee” variety with thermal salt from the Fontane spring – a unique flavour combination that you absolutely have to try.
Marko Bartz keeps 200 chickens, 150 ducks, 100 geese, four heifers and one bull on his farm, exclusively for our establishment. The near-natural rearing guarantees the finest quality – and the best breakfast eggs, daily.
Neue Straße 3, 16818 Dabergotz
Seasonal fruit and vegetables are harvested at Rixmanns Hof in Linum and sold in the farm shop, along with marmalades, liqueurs and fruit wines.
11 honey bee colonies have been living in Neuruppin’s old town since 2012 – Georg’s Kultur Imkerei is located directly behind the monastery church, near the Resort Mark Brandenburg.
Erich-Mühsam-Straße 14/15, 16816 Neuruppin
Smooth juniper and handmade botanicals from the Prignitz lend the “Gans Gin” a soft, fruity note. Our congratulations go to the Gans Feinbrand Manufaktur, which received the 2017 World Spirits Award for this product.
The handcrafted hemp and linseed oil from Anke Stamer’s Katerbow Mill is an organic product from Brandenburg. Whether you enjoy 1 to 2 tablespoons to boost your whole body, with hearty quark yoghurt or as part of a sweet breakfast: the hemp and linseed oil is rich in omega 3 acids and mild in taste and is as versatile as it is delicious.
…and if you want to take a souvenir home with you, you can also find the oils on sale in the hotel shop.
The region “Obere Rhinluch” is officially designated as a nature reserve. Closed cycles within the agricultural reproduction process preserve soil fertility and take into account the preservation of the historically grown cultural landscape as well as nature and the environment. Jens Winter keeps some heifers for the Resort in Hackenberg, which are slaughtered nearby at Gut Hesterberg.
The master craftsman’s business is located in the middle of the Spreewald and is already being run by the second generation. René Klinkmüller proves that traditional craftsmanship and innovative spirit are not exclusive with his international expertise. The head patissier of the German national team of chefs has already worked as a patissier in Switzerland and Luxembourg. The patisserie is a real institution and is known far beyond the Spreewald.
We get our “Uckerkaas” directly from the Wolters family. The idyllic farm is located directly on the Berlin-Usedom cycle path. With the exception of a short pasteurisation of the milk, there is no further treatment here. Even the feed for the cows is produced almost exclusively by the family.