“My cuisine is classic, but open-minded and driven by curiosity. It gives me the greatest pleasure to fine tune the harmonies of a dish to the last detail.”

Hubertus Real


Tournedos Rossini, skate wing with capers, wafer thin raviolini or apple tart with vanilla ice cream and Grand Marnier: the great classics of European cuisine are the passion of Hubertus Real. He interprets these with the precision of a modern top chef and a sound sense of balancing aromas, always on the look out for the best regional products. The offspring of the famous Lichtenstein dynasty of chefs adds befitting modern touches – here an orange and rosemary chutney with fillets of perch on mushroom sauerkraut with crispy lardons, there a duet of fois gras enhanced by fennel and kumquats. In all its elegance and festive atmosphere Marée also stands for delicate vegetable creations, for crispy spring rolls or grilled mushrooms with mandarin and carrot ceviche and caramelised Brazil nuts.