Gourmetrestaurant „1751“

Marcel Kube’s kitchen is modern, regional and strongly focused on vegetables. They are treated as full ingredients with their own range of aromas, textures and possibilities, often taking the main role in the menu. Produce from Mecklenburg and the surrounding area shapes the rhythm of the kitchen, supported by selected fish and meat. Kube works with carefully balanced aromas, contrasts and textures, but keeps the product clear. The result is precise, seasonal cooking that can surprise while staying connected to origin, quality and taste.

Gourmetrestaurant 1751 extends beyond its regular menu with special evenings built around wine, Champagne and seasonal gastronomy. The close link with Weinhaus Uhle’s wine tradition gives these events a natural focus, from selected winemakers to dedicated pairings and culinary arrangements. Individual menus and exclusive events can also be created within the restaurant’s historic setting. These occasions suit guests who want to explore the connection between Marcel Kube’s cooking and the cellar in more depth, with wine treated as part of the restaurant’s identity.

The restaurant sits in Schwerin’s historic old town, only a short walk from Schwerin Castle. Weinhaus Uhle is part of the UNESCO-listed Residence Ensemble Schwerin, placing the restaurant within one of the city’s most significant architectural settings. Guests can combine dinner with the castle, the lakes, cultural sights and the surrounding streets of the old town. The location makes 1751 a strong choice for a culinary visit to Schwerin, especially for those who want the restaurant, hotel and city to feel connected.

Regionality at 1751 means closeness to the product and to the people behind it. Whenever possible, the team sources from Mecklenburg and nearby producers: fish from local waters, game from regional forests and vegetables from farmers in the area. The kitchen also gathers, forages and grows selected products itself. This direct contact matters because season, origin and quality decide what appears on the plate. It gives the restaurant a grounded sense of place, while still leaving room for refinement and creativity.

Wine has always been part of the DNA of Weinhaus Uhle, and at 1751 it plays a central role in the meal. The wine list includes more than 300 hand-selected bottles, ranging from recognised classics to distinctive discoveries and rare finds. Pairings are chosen carefully for Marcel Kube’s dishes, so wine and food are treated as one conversation rather than two separate parts of the evening. For guests, this adds depth to the menu and connects the restaurant directly to the house’s long wine tradition.