The story
Panorama-Restaurant „Schaarhörn“ serves refined coastal cuisine from a prime spot on the Cuxhaven beach promenade, framing every table with unbroken views of the North Sea. The dining room resides within the Badhotel Sternhagen, a property established in 1958 by Jürgen and Helga Sternhagen. Today the family-run business maintains a quiet atmosphere defined by Hanseatic elegance and measured service. Guests settle into spacious interiors designed for unhurried conversation while watching the tide shift.
Chef Marc Rennhack directs the kitchen with a clear philosophy centered on ingredient quality and technical precision. The seasonal menu features locally caught fish, regional meats, and vegetarian plates prepared daily using natural products. This approach to coastal cooking strips away unnecessary complexity, allowing the raw flavors of the harvest to take center stage. Careful plating and consistent execution reflect a steady commitment to authentic preparation standards.
Anika Feldmann manages the beverage program from a private cellar located three metres beneath the sandy dunes. Her selections span global regions, chosen specifically to complement the day’s dishes without overwhelming them. Diners conclude their meals with treats from the hotel’s in-house patisserie, where delicate cakes and desserts provide a refined end to the evening. Expert wine pairing and homemade confections define the regional dishes served here, earning the venue two and a half spoons in the 2026 Schlemmer Atlas.
Recognition
Ambience
Details
History
High quality cooking
An exquisite culinary delight, accompanied by a stunning sea view – including local fish and meat dishes, vegetarian options, desserts, as well as delicious cakes from the in-house patisserie.
Cocktail classics, a generous selection of spirits, and fine bar food are featured – in a cozy atmosphere with old oak beams and a tiled stove. Equally welcoming to hotel guests and outside visitors.
Concept A classic-oriented gourmet restaurant at the Badhotel Sternhagen. Two menus are offered, one vegetarian (3–6 courses). Kitchen Style For many years, Marc Rennhack has reliably delivered culinary excellence through his menus alongside his team. Fish and seafood define the classic menu, featuring kingfish tartare and sustainably farmed shrimp (from Neue Meere) served with renclode plum, Chinese cabbage, and yogurt. He serves North Sea sole with regional crab, and pairs Norwegian scallops with octopus, bell pepper, and head lettuce. The highlight is North Sea turbot with parsley root, Treviso radicchio, and cured beef ham. Wine Sommelier Anika Feldmann oversees the extensive wine cellar (500 selections), which is also open for tours. Atmosphere Traditional ambiance with white tablecloths and views of the North Sea. Conclusion A reliable culture of fine dining in a traditional hotel setting.
Sea air, the Wadden Sea, and in the distance the large ships sailing into the Elbe. The luxurious restaurant, located directly on the promenade, offers sea views and French-inspired gourmet cuisine.
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