"Breakfast" Restaurants in Germany
AURA at the Posthotel Alexander Herrmann, including gastronomic research in the "Future Lab ANIMA" and its own food scout team, is a forward-looking concept that tastes as good as it sounds.
Iconic address with classic Baden-French cuisine and an incredible wine list. Head chef Christian Baur combines excellent craftsmanship with regional originality and his own signature style.
The Grainers are masters of classic French cuisine as well as refined hospitality. Enjoyment, the best products and a great wine selection are the top priorities here - simply good!
This cocktail bistro in Schöneberg perfects casual fine dining thanks to head chef Nikodemus Berger and takes the vegetarian-vegan eating to a new level of sophistication.
For as long as anyone can remember, the Weinsteige has been synonymous with great enjoyment. Now that the à la carte service has been discontinued, the restaurant has once again succeeded in significantly improving its reputation. Indispensable: the local onion roast.
With its elegant surroundings, Florian Kucher offers two phenomenal set-menus of up to six courses. Always showcasing the passion of his cooking. A brilliant wine list with 1700 wines.
Steffen Ruggaber's varied, internationally accentuated regional cuisine deserves applause. But he also pays homage to Swabian roast beef. There is a taster menu on Wednesdays and Thursdays.
Michelin-starred chef Malte Kuhn has a unique concept in Baden-Baden's pedestrian zone: coffee and cake during the day and the finest gourmet cuisine in the evening. His wife is responsible for the friendly service.
The wine list alone, which is peppered with all kinds of Rheingau rarities, is worth a visit. The menu offers hearty and delicious dishes with a typical regional character made from top-quality produce.
Stylish restaurant in the Schlosshotel: Head chef Maik Albrecht serves seasonal menus inspired by flavors and products from all over the world in the neo-Gothic ambience of the Wappen-Saal.
Every room is thoughtfully furnished down to the last detail, with a harmonious mix of old and new styles. This is also the case in the realm of chef Markus Pape, who is creative and uses regional products.
The team arranges elaborate plates in four to six courses. The style is based on regional, French and international cuisine. Accompanied by matching wines from their own estate.
In the historic Stadthaus, Maximilian Schmidt serves progressive gourmet cuisine with regional and international influences in an informal atmosphere, such as sturgeon, koji & celery, yuzu kosho & cherry.
The smart hotel is a box seat with a magnificent view of the Baltic Sea beach. In the restaurant, Sebastian Hamester spoils you with innovative Nordic cuisine accented with Asian elements.
From village café to Michelin-starred cuisine: the classic French cuisine with a seasonal influence attracts gourmets from all over Germany to the Saarland. Tip: extend your trip to the countryside in the hotel.
A second generation family-run gourmet restaurant in a wellness hotel bearing same name. Head chef Franz Berlin combines local produce in inspirational dishes from around the world.
The Helfesrieder family puts their heart and soul into serving their guests. The kitchen is equally well equipped and offers dishes such as Breton monkfish, saddle of venison and veal tripe in Riesling sauce.
Seasonal classic dishes dominate the attractive menu in the tastefully rustic restaurant. The friendly service staff are happy to recommend regional Mosel specialties to accompany your meal.
The casual oma & enkel Bistro combines tried-and-tested Franconian classics with a modern twist - suich as Franconian tapas, a tasting menu or fine Sunday specials. Served naturally with regional seasonal ingredients.
Brooklyn flair in a rooftop studio with lots of green plants and Japanese-American cuisine. The German offshoot of the House of Small Wonder, which was founded in Williamsburg, New York, is right on trend with crazy combinations like matcha cappuchino, taco meat with rice.