Zur Bratpfanne in Greifswald

The Goldmarie restaurant in Greifswald is a true insider tip for those who appreciate a relaxed atmosphere, creative cuisine, and warm service. Located at Fischstraße 11, this charming restaurant offers a successful blend of rustic flair and modern style. The Goldmarie impresses with its cozy interior with a touch of vintage charm. The green, flowery courtyard is particularly inviting and conveys a feeling of peace and security. The decor combines natural materials with loving details reminiscent of the proximity to the Baltic Sea. The menu changes regularly and offers a selection of freshly prepared dishes that combine both regional and international influences. Particularly popular are the crispy schnitzel, the homemade currywurst with a unique curry sauce, and creative vegetarian options such as green noodles with fresh vegetables. The solyanka is also praised for its authentic flavor.  In addition to a carefully curated menu, the Goldmarie offers a selection of different beers, gins, and vodkas. The service is described as friendly and attentive, with staff always striving to ensure guests have a pleasant experience.

Of course, there are plenty of restaurants in Greifswald. Nevertheless, I still go to Lichtblick every time I visit. Perhaps also to set an example. A great team with friendly words, truly first-class service, and delicious food. It's great that you exist!

We were there for lunch on May 11, 2025. The food was simply fantastic; almost all of us had the beef fillet with potato gratin and were more than happy. The sauce that went with it was simply amazing. We also tried all the cakes and found them to be very good. As a family, this won't be our last visit. Absolutely 5/5 and a recommendation for anyone who wants to take their time with their meal. We were there for 2 hours, and the time absolutely flew by. Many thanks to Natürlich Büttners ❤️

Really cozy restaurants at good prices.

Disappointment at a High Level: When Self-Confidence Replaces Service Dinner at an upscale restaurant should combine enjoyment and hospitality. Unfortunately, my visit became a prime example of how a lack of customer service can ruin even a well-intentioned meal. I ordered a steak medium rare—a clearly defined cooking point for meat lovers: juicy, tender pink to slightly rare on the inside, with a warm center. However, what I was served was clearly medium: the meat was much more cooked, and the typical pink center was largely missing. When I politely pointed this out to the waiter and asked if there had been an oversight, he took the plate to the kitchen without comment. A short time later, he returned with the remarkable statement that the chef had checked the steak and assured me it was medium rare, and that I should please come into the kitchen myself and inspect it "under the right light." This invitation was not only inappropriate, but also emblematic of the rest of the evening. For comparison: My companion had ordered the identical dish with the same degree of doneness and received a wonderfully bloody, perfectly medium-rare steak – clear proof that my cut was significantly different. When I pointed out the differences to the waiter, he evaded the question: "Every steak is different." A statement that might apply to grain or fat content, but not to the degree of doneness. When I pointed out a particularly well-cooked spot, he simply said, "That's just the edge." an explanation that didn't hold up to reality. His tone became increasingly harsh, almost annoyed that I was even complaining. A professional solution? None. There was no apology, no new steak, no compensation. Just the return of the same plate with a tired smile and an attempt to educate me. Conclusion: The quality of the ingredients may be good, but the service and attitude that evening were abysmal. Anyone who treats their guests like this is confusing arrogance with competence. A good restaurant is distinguished not only by its culinary skills, but above all by its willingness to respond appropriately to criticism. Unfortunately, this willingness was not present here. And that, with all the love for steak, is a real misstep.