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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 in the far north of Germany. Here, at the fine dining restaurant of Hotel Vier Jahreszeiten, he has been wowing diners with his remarkable creativity and finesse since 2013. For his 12-course set menu (a shorter version is also available), he combines classic elements and regional ingredients to conjure up modern and coherent dishes. These mouth-watering creations include a Nordic bouillabaisse and the bell peppers with seaweed flakes and sour cream. Considering the first-rate quality of the ingredients, the value for money is surely worth a mention! The atmosphere is as pleasingly down-to-earth as the cuisine, which is down to both the casual Nordic-style interior design and the very friendly and attentive front-of-house team.