Usedom Fish Week in Valais
A friendship between chefs led to an interesting exchange in haute cuisine: for the fifth time, Usedom’s top chef Marcus Lübke will be guest chef at the top RESORT & SPA hotel in Saas-Fee, where his friend, Swiss gourmet chef Jörg Walter, works. Specialties from Germany’s far north are coming to the mountains of the Valais ski region. The specialties on offer this time at the “Pearl Gathering” starting on February 21 in Saas Fee will once again delight the palates of Swiss diners and holidaymakers in Saas Fee.
Top chef Marcus Lübke
For a week, top chef Marcus Lübke from the Seebrückenrestaurant in Heringsdorf will be wielding his cooking spoon in Switzerland, at the top RESORT & SPA hotel in Saas-Fee in the holiday region of the canton of Valais. The 35-year-old will create typical fish dishes from the island of Usedom far from home. “I’ll be serving pike-perch and turbot with a regional dill sauce,” says Marcus Lübke, “and I’ll prepare a crayfish strudel as well as fish potatoes.”
Usedom Fish Week in Valais
Date: 30/09/2026
A friendship between chefs
This is the fifth time the Usedom chef has travelled to Switzerland for an exchange. The idea grew out of the friendship between Heringsdorf chef Marcus Lübke and Swiss gourmet chef Jörg Walter. In April, Jörg Walter will be working in the kitchen of the Seebrückenrestaurant and plans to treat local guests to some interesting cheese specialties. The two chefs call their exchange idea the “Pearl Gathering.” Marcus Lübke explains: “Saas-Fee is also called the Pearl of the Alps, and Usedom is the Pearl of the Baltic Sea—that’s why it’s a Pearl Gathering.”
Chefs exchanging skills
This get-together has now grown into a veritable avalanche: “Our young chefs also try their hand in each other’s kitchens, benefit from the experience, learn a lot, and always come back with interesting ideas,” says the 35-year-old island chef, delighted. Service staff are also already travelling from Usedom to Switzerland and vice versa. “The reasons are obvious,” says Marcus Lübke: “Here in the north, we mainly depend on the summer season. In Switzerland, the winter season brings the most guests.” Ten employees of the Seebrückenrestaurant in Heringsdorf take advantage of this, working here on Usedom during the warmer months and in Switzerland in winter. And it brings plenty of benefits: “Our people experience a fantastic cuisine in Switzerland, improve their language skills, and have a job all year round.”
Source: Usedom Tourismus GmbH / Ostsee-Netz
