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" and "beef fillet, Café de Paris, celeriac". A vegetarian version of the set menu is also available. Alternatively, there is the six-course "Surprix Menü." Considering the first-rate quality of the ingredients, the value for money is noteworthy! Thanks to both the casual Nordic-style interior design and the very personable and attentive front-of-house team, the atmosphere is as pleasingly down-to-earth as the cuisine. For overnight stays, the small freustil Hotel is right next to the restaurant, and just three minutes' walk from the sea – an added attraction.