As the Baltic Sea thaws and the first green shoots emerge on Rügen, Port Gager welcomes spring with a menu that captures the season's essence. Our culinary team has crafted a selection of dishes that highlight the freshest local ingredients, from wild ramps and asparagus to the first catch of Baltic salmon. This preview offers a glimpse into the flavors that define our spring offerings, with a focus on sustainable sourcing and traditional smoking techniques that have made Port Gager a destination for seafood lovers.

Seasonal Starters: Light and Bright

Spring starters at Port Gager emphasize freshness and simplicity. Our Rügen Asparagus with Hollandaise (€12) features white asparagus from local farms in Mönchgut, served with a classic hollandaise made with free-range eggs and clarified butter. Another highlight is the Smoked Trout Rillettes (€14), prepared using trout from our own smokehouse, paired with pickled fennel and rye crisps. For those seeking a lighter option, the Spring Greens Salad (€10) combines wild rocket, lamb's lettuce, and edible flowers, dressed with a lemon-thyme vinaigrette.

Main Courses: The Star of Spring – Baltic Salmon

Our spring menu revolves around the first run of Baltic salmon, which arrives in April. The Pan-Seared Baltic Salmon (€28) is served with a ragout of morel mushrooms, baby potatoes, and a beurre blanc infused with chives. For a more traditional experience, the Cold-Smoked Salmon Platter (€32) features our signature smoking process, using beechwood from the nearby forests of Jasmund National Park. The platter includes house-made pickles, rye bread, and a dollop of crème fraîche. We also offer a Salmon Tartare (€24) with Granny Smith apple, shallots, and capers, served with crostini.

Sustainable Sourcing

All salmon served at Port Gager is sourced from certified sustainable fisheries in the Baltic Sea. Our commitment to responsible sourcing ensures that every fillet meets strict environmental standards. We work directly with fishermen from the port of Sassnitz, guaranteeing traceability from sea to table. Learn more about our sustainability efforts.

Vegetarian and Vegan Options

Spring offers an abundance of vegetables, and our menu reflects that. The Wild Ramp Risotto (€18) uses foraged ramps from the woodlands of Rügen, arborio rice, and a vegan cashew cream. Another favorite is the Roasted Beetroot with Goat Cheese Mousse (€16), featuring beets roasted with thyme and honey, paired with a light goat cheese mousse from a local dairy in Putbus. For vegans, the Spring Vegetable Curry (€17) includes cauliflower, peas, and new potatoes in a coconut-turmeric sauce, served with basmati rice.

Desserts: A Sweet Finish

Our pastry chef has created desserts that incorporate seasonal fruits and herbs. The Rhubarb and Strawberry Crumble (€10) uses rhubarb from local gardens and strawberries from the island's first harvest, topped with an oat crumble and vanilla ice cream. The Elderflower Panna Cotta (€9) is infused with fresh elderflower cordial from Rügen's hedgerows, served with a compote of wild berries. For a lighter option, the Sorbet Trio (€8) features lemon verbena, raspberry, and elderflower sorbets made in-house.

Wine and Beverage Pairings

To complement our spring menu, we have curated a selection of wines and beverages. Our sommelier recommends a 2019 Riesling Kabinett (€9 per glass) from the Mosel region, with its crisp acidity and subtle sweetness that pairs beautifully with the smoked salmon. For red wine lovers, a 2020 Pinot Noir (€11 per glass) from Baden offers earthy notes that match the morel mushroom ragout. We also offer a Spring Spritz (€8) made with Aperol, prosecco, and a splash of elderflower cordial. For more pairing ideas, see our wine pairing guide.

Behind the Menu: Chef's Inspiration

Head chef Lars Svensson draws inspiration from the island's culinary traditions and the changing seasons. "Spring is a time of renewal," he says. "I want our guests to taste the freshness of the season in every bite." Svensson works closely with local foragers and farmers to source ingredients at their peak. He also incorporates techniques from the smoked trout recipe that has become a Port Gager classic, adapting it for spring with lighter herbs like dill and chervil.

Our spring menu is available from April 1 through June 15. Reservations are recommended, especially on weekends. For a deeper dive into our smokehouse heritage, read the history of Port Gager or explore the complete guide to Port Gager.

Related articles

  • History of Port Gager
  • Our Salmon Sourcing
  • Smoking Process
  • Smoked Trout Recipe
  • Wine Pairing with Smoked Fish