"Barrier-free" Restaurants in Lower Saxony
Tony Hohlfeld creates moments of pleasure away from the mainstream. His dishes are dazzling, sometimes daring, but never provocative. Mona Schrader's wines are the crowning glory of the cuisine.
Dry-aged char with watermelon, olive and yoghurt or shrimp with tomato and herb bacon - Benjamin Gallein is bursting with energy and a thirst for discovery. A visit to Votum is simply an experience.
Char meets red cabbage and kumquat, veal meets chanterelles and banana: in the Kesselhaus, Randy de Jong doesn't cook for the sake of creativity, but in the pursuit of exciting flavors.
Haute cuisine with a North Sea panorama: Marc Rennhack's spectacular cuisine, the seasonal menus and the excellent wine list guarantee great enjoyment; the magnificent sea backdrop does the rest.
Thomas Wohlfeld complements the rest of the city's culinary offerings with his unagitated yet creative high cuisine. The name says it all: the quality of the craftsmanship will make gourmets sigh with satisfaction.
Kevin Gideon is a chef on a mission: he wants to create experiences with surprising flavor combinations. His extraordinary menus reveal a cuisine that skillfully juggles flavours.
Salvatore Fontanazza successfully blends the traditions of his native Sicily with influences from all over the world. His preference for seafood specialties is clearly evident.
Host Clarissa and chef Malte Ibbeken pay attention to seasonal and regional produce when shopping. Together with the creativity of the kitchen team, this results in light-footed, exhilarating gourmet cuisine.
It serves fresh, artisan cuisine made from regional ingredients - 98 percent of which come directly from Lower Saxony. Bread and sauces are made in-house. Passion on the plate that you can taste!
In the Hanover region, a new fine dining venue in a half-timbered setting beckons: Joris Hogervorst's entertaining gourmet cuisine is garnished with the friendly hospitality of Laura Überschär.
Rüdiger Mehlgarten promises culinary works of art. The chef uses regional organic products as well as - depending on the season - herbs, pine needles and mushrooms from the forest on the doorstep.
Michael Röhm has responded to the fluctuations—the cyclical ups and downs of the industry—with a versatile and straightforward concept. After two decades in high-end gastronomy—most recently at his own restaurant, “Zum Heidkrug”—“Röhms Deli” offers delicacies in the cozy atmosphere of Lüneburg’s old town, with its winding alleys and cobblestone streets. Cheese and sausage are highly recommended, along with fine homemade pastries to accompany your coffee; lunch is freshly prepared daily. Dishes such as crispy tempura made from crunchy shiitake mushrooms with vegan jalapeño cream can be pre-ordered and taken to go; in the evening, the small, well-curated menu is expanded with daily specials. The chef, a native of the Saarland, focuses on straightforward, skillfully crafted cuisine featuring high-quality ingredients. The scallop carpaccio is not served cold in a lime marinade, as is customary, but rather lukewarm in coconut milk foam. Chives and char caviar from the Lüneburg Heath add freshness and flavor—a compelling interpretation. The stuffed guinea fowl breast with truffle jus and parsley root purée is cooked to perfection, with crispy skin, tender meat, and a delicate stuffing; the purée offers pure aromatics, while the delicious jus prioritizes flavor over intensity. The juicy, whole-roasted sole with heath potatoes, a rich cucumber salad in cream with lemon and capers could have done with a little less butter. The wine list, which focuses on European wines and offers a wide range of vintages, is priced with the customer in mind. In this way, “Röhms Deli” contributes to Lüneburg’s transformation—with its vibrant restaurant scene—into a culinary satellite of nearby Hamburg.
It is the overall composition that is so impressive: the exclusive atmosphere and Fabian Schröter's superb seasonal cuisine are effectively contrasted by the unobstructed view of the industrial harbor.
As a member of the Slow Food movement, this traditional restaurant focuses on the best seasonal produce, sourced locally wherever possible. The sophisticated cuisine also features Mediterranean lightness.
The rustic ambience of the half-timbered house with its winding parlor is a great place to dine, as Alexander Niemeyer manages to combine country house cuisine and classic haute cuisine in a highly harmonious way.
This romantic house on the edge of the Harz Mountains has been welcoming guests for 130 years. Its seasonal à la carte cuisine offers local game dishes with a Mediterranean touch. In summer, barbecues are held in the garden on Thursdays.
A special kind of sushi restaurant: Dennis Düvel and Stefan Wiede combine Japanese and South American traditions and bring their flavorful creations to the table in a spontaneous sequence of courses.
Sophisticated haute cuisine in the heart of Hanover: at the elegant Mary's, the multi-course menus are constantly changing, allowing gourmets to embark on amazing taste journeys time and time again.
Tim Mälzer once helped create the concept. If you look at the menu, you still think you recognize the typical Mälzer feel-good cuisine, such as burrata with pumpkin compote and pine nuts.
Mauro Stiller offers a new menu every four weeks - the talented chef has plenty of good culinary ideas. The wine list, which includes many exciting vintages, goes well with this.