"Beer Selection" Restaurants in Germany

It doesn't get any better than this: star chef Marco Müller knows how to create inspiring food from the best ingredients "that feeds the head, touches the heart and makes the stomach warm and happy".

With Christian Binder, the Steinheuers' restaurant remains on course for success. With his ingenious creations, the talented chef creates sustainable enjoyment at the highest level.

They hang in the vaults two floors below the dining room, patron Jockl Kaiser's cuatellos: the finest in-house cured ham made from the best Swabian-Hallard pork, Kaiser's pride and joy. They are stored here for 30 months until they are allowed upstairs, in the room with the wood-fired oven and the view down to Nördlingen. You are then presented with a distillate, with the invitation to smell: fresh, woody, stimulating - rosemary. It is the non-alcoholic accompaniment that Kaiser himself produced with a distillery friend. In "Meyers Keller", things are done in the traditional way. It is both a gourmet restaurant and a pub at the same time - in the building of a former brewery that Kaiser's mother once ran. The cuisine offered by Jockl Kaiser plays with these two poles, aiming to challenge guests who have come for Maultäschle and show those who have made the journey to Swabia for the delicious Carabinero with peaches and buttermilk where every idea is rooted: in upscale home cooking. And it works. Also because Jockl's wife, Evelin Kaiser, is an outstanding hostess who, with as much cordiality as knowledge, shows the way between pub and gourmet cuisine right from the service stage. Of course, tavern delicacies are an absolute must, just like the homemade ham. But a real highlight comes inconspicuously disguised as a pre-dessert: the jamei cheese as a cream and sliced with a rice chip on a delicious elderflower granité. Here, flavors and textures mingle to create what a menu on the table predicts: fireworks.

Cosmopolitan Peter Fridén lives and celebrates "New Nordic Japanese Cuisine". In his brilliantly presented dishes, he combines Japanese finesse with Scandinavian freshness. Always highly praised.

The family business has been combining enjoyment and hospitality since the 16th century. Christian Grainer cooks regional dishes with a French influence - sommelier Christiane Grainer knows the right wine.

Here in the Bavarian Forest, Hotel Oswald hides a gourmet restaurant that has it all! Absolutely superb cuisine, first-class international products, classic sauces and its own charm.

This restaurant also bears the signature of Michelin-starred chef Robin Pietsch. He and his team conjure up a fantastic menu with many small courses inspired by local cuisine.

It's hard to believe that chef Max Strohe and his partner Ilona Scholl have been running this Kreuzberg eatery for ten years. His consistently flavorful product cuisine impresses guests.

Bistro à la carte during the week, gourmet menu inspired by the seasons on Fridays and Saturdays. The ingredients come from the restaurant's own garden or the region. Great pop-up events by the young team!

Here Japan merges with Peru. Stylish ambience and chic delicacies on the plate. Fresh and full of flavor, from spicy to umami. Raw fish with ceviche and sushi - and everything to the point.

Eight stories above Potsdamer Straße, with a panoramic view of Berlin and a former club floor that’s actually too big and too noisy for fine dining. The “Golvet” has never had it easy: too much space, too much turnover in the kitchen, and most recently, a chef who, despite his great self-confidence and even higher menu prices, went largely unnoticed. Anyone who knows this steps into the elevator heading upstairs with a certain amount of skepticism. And leaves the restaurant in a completely different mood. Nicholas Hahn has been at the stove since February, and it takes less than two courses to realize what his ambitions are. Known as a vegetable chef, his menu makes it clear: that was always just one part of his skill set. He cooks vegetables at a level unmatched in the city, but he also prepares quail, shrimp, and pikeperch with the same precision. With this, “Golvet” has reached a culinary level it has never before attained. The bell pepper tartare with bell pepper ice cream and jalapeño jus has the texture of meat and the quality of a dish you’ll never forget. The deconstructed meringue pizza sounds like an Instagram trend, but it tastes like a true testament to culinary skill. And the quail: glazed thighs, souffléed breast with truffle, a stuffed morel, accompanied by a blueberry purée that you wouldn’t expect but would immediately miss if it were gone. Sommelier Andrea Agosta has curated a wine list of encyclopedic depth, though it’s a bit more extensive than necessary. What’s still missing is a non-alcoholic pairing that takes Hahn’s play with flavors a step further. Four courses for 110 euros, seven for 185 euros: not exactly cheap, but given what Hahn puts on the plate, it’s hard to complain.

Hans-Harald Reber elicits exciting facets from regional, Mediterranean and exotic products. The refined country house cuisine is accompanied by meat of the highest quality from the maturing cabinet.

Refined, individual and with subtle class: regional products are combined with Nordic techniques and Asian flavors - such as Bavarian prawns in Thai curry and ginger butter.

The passion for cooking and the influences of the seasons are reflected in every dish. The "Alpine Fine Dining" offers Oberstdorf high mountain saddle of venison and Asian spice soup.

Head chef Maximilian Moser brings his creative ideas to the plate in a colorful way: local dishes such as stuffed pretzel dumplings with porcini mushrooms or international dishes such as Vietnamese bánh xèo with lobster.

Michael Quendler's creative, classic cuisine is very popular with guests from near and far. Approachability and elegance are in harmony here. There is also always a vegetarian or even vegan menu.

Which soul food do the Upper Palatinate love? For Christine Heß and Michael Laus, it's clear: sumac and tahini from the Middle East, miso mayonnaise and edamame from the Far East in two delicious menus.

Despite a 400-year family history, the culinary focus is on the future: there are traditional dishes such as braised duck and modern dishes such as dumplings with pike and zander.

Wilhelm Hauff's "Schatzhauser" would probably have been shocked by the spicy papaya salad and crispy chicken burger "Asia style", but there is also lentil stew and Maultaschen here. Tastes great.

A premium burger joint with cult status, even if the hype and glamour of days gone by can’t be fully recaptured with every “Burger of the Week.” When it comes to meat quality, however, they still make no compromises. It doesn’t always have to be a Smashburger!