Captains Dinner Logo
to top
Exterior view of the Marc O'Polo beach casino in Herigsdorf on the island of Usedom

Gourmet cuisine and brand clothing?

January 11th, 2018 | on the road

Fine dining at a concept store, that doesn’t match, never, ever – I thought. Until Tom Wickboldt and his team in his The O’ROOM on the German island Usedom convinced me of the opposite. And how! With this new restaurant, Wickboldt sets a culinary exclamation point, which makes the island from the gourmet point of view a lot more attractive.

Gourmet cuisine and brand clothing? Gourmet cuisine and brand clothing?

A short vacation on the island in the winter is a popular “small escape” for us. On Usedom, you can enjoy hours of beach walks getting your head free dreaming the dream of the house by the sea. Relax and dine is the program. This time we were a little disappointed of our hotel with favorite restaurant, thus we looked around for culinary alternatives, and found it – precisely – at the new concept store of “Marc O’Polo STRANDCASINO”. Who would have thought that.

We had the former House of culture of the Red Army in memory as an antiquarian bookshop. A beautiful building that had its best times behind. Today it shines core renovated and modernized in new splendour and is an absolute asset to Heringsdorf – in every respect. In addition to the store for Marc O’Polo fashion the former Casino now houses a wine bar in the basement, a small deli shop and two restaurants, the O‘NE – regional kitchen interpreted in a new way – and the exclusive The O’ROOM by Tom Wickboldt – modern gourmet cuisine with global influences. And all this in a very contemporary Nordic fresh design.

The name concept of this first Marc O’Polo concept stores for my taste comes a little tortured: the ‘O’ of Marc O’Polo apparently has to show up everywhere: BUNGALO’, VINO’, O’DELI, O’NE and finally the O’ROOM. These names get a bit complicated on the lips and can hardly be found in the internet right off the bat. The restaurants themselves, however, boast a lightness and finesse that inspires us and exceeds all our expectations.

We opted for a 4-course menu in the O’ROOM with accompanying wines. We were surprised with additional two amuse-bouche and a pre dessert. Starting with the Danish King Prawn, then veal tongues ravioli with sardine down to the fawn the menu culminated in a unique avocado dessert. Each plate was a small work of art, finely tuned flavors and textures, while not cluttered, a heavenly treat. Really hard to describe with words.

The service was at least as great as the food. We were cared for by a team of friendly, no cheerful and good mood employees who do their job with a smile. What should be self-evident, actually here it is. And that’s the guest’s fun. We noticed that also on the next day, as we had dinner in the O’NE with a direct view into the kitchen. It seems that the good climate and togetherness of the chefs is reflected directly on the plates.

No wonder that all of this was rewarded with a Michelin star in November for The O’ROOM. The sunshine island Usedom is been enriched by an attraction!

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Pescado a la Veracruzana - Thunfisch mexikanisch February 23rd, 2021 | main dishes

Pescado a la Veracruzana – Mexican tuna

In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!

read more
Sweet Potato Soup with Ginger and Shrimp September 12th, 2018 | starter

Sweet potato soup – dead easy

Refined and yet so easy. Ginger, curry and turmeric give this soup that certain something. The shrimp make them suitable for a nice multi-course meal. Of course, it also tastes without shrimp. Lightning fast and just delicious.

read more
venison fillet under a walnut and herb crust with physalis sauteed in butter, fried polenta slices and an elderberry gravy February 14th, 2020 | main dishes

Venison fillet with walnut and herb crust and elderberry gravy

Valentine’s Day – and unfortunately no smiley in the calendar… That means my dearest captain is at sea… and so there is no Valentine’s Captain’s Dinner this year 🙁 . For those who have their loved one at home and want to spoil them with a feast, I have exactly the right recipe here: venison fillet with walnut and herb crust and fine side dishes!

read more
Christmas cookies: Bull's eye poppy-seed biscuits December 3rd, 2017 | bread & pastries

All cookies already eaten up? Bull’s-eye poppy seed biscuits

This year’s first advent coffee party and all cookies already eaten up? Now rescue is at hand: Bull’s-eye poppy seed biscuits are good looking and can be filled with various red jellies – just what you find in your store: currant or grape jelly for example. My personal favourite is elderberry jelly to fill them.

read more


Just enter your data, and you will be notified of the latest posts.