Chefs Overview
Marcel Kube
Product Before Technique
Chef Marcel Kube gives Gourmetrestaurant 1751 its modern culinary direction. His cooking is shaped by high-quality products, precise craft and a close study of flavour and aroma. Vegetables hold a particularly important place in his menus, not as a supporting element, but as ingredients with depth, structure and expressive potential. Kube works closely with the Mecklenburg region, drawing on local fish, game, vegetables, gathered ingredients and selected products grown for the kitchen. His food is clear, product-led and carefully balanced, with enough contrast to keep each dish alive.
“Vegetables are not a side dish to me. They offer an incredible range of aromas, textures and possibilities, and can naturally take the lead.”
