Even apart from the breakfast eggs produced on site, the morning breakfast buffet is all about regionality and organic quality. Hotel guests will find more than 70 products here, ranging from hot dishes such as eggs or sausages to regional cheeses and fresh rolls and sweet baked goods from the bakery. Purchasing and processing regional foods are a matter of course at the hotel: Michael Jahncke, owner and head chef of the family-run business on the Darß, sources almost all of his ingredients from the region, many directly from local, smaller producers without middlemen. He and his team also make some breakfast products themselves, for example liver sausage, granola, jam and homemade chocolate milk with fresh milk from the farmer around the corner – all according to season and availability. After all, homemade food still tastes best.

"In the hotel industry, the careful management of resources is particularly important and a major challenge. We have taken this on and would like to increase our guests' and employees' awareness of the issue of sustainability. Climate, environment and nature on the Darß are particularly important to me - after all, we are located here in the middle of the nature reserve Vorpommersche Boddenlandschaft," Michael Jahncke says. "As a chef, I pay attention to regionality and seasonality at breakfast as well as for my menus in our two restaurants Titania and CP-1. In cooperation with small and local traders, we are able to keep the delivery routes short - for example, we source our beer from the nearby Störtebeker brewery in Stralsund. A wonderful taste without the products having to travel all over Germany. Together with a farmer from the region, we breed Duroc pigs and support regional producers," explains the Prerow host.