"Beer Selection" Restaurants in Germany
Rutz is the only restaurant in Berlin with three Michelin stars. Executive chef Marco Müller and head chef Dennis Quetsch are known for creative compositions that stimulate all the senses.
Refined creations with perfect preparation, Hans Stefan Steinheuer's dishes are an experience for all the senses. Gabriele and Desirée Steinheuer provide the perfect wine accompaniment.
Patisserie king René Frank has proven to all skeptics that you can delight your guests with highly creative dessert cuisine alone. Fantastic flavours characterise his unusual menus.
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!
Despite all the love for refined cuisine, the restaurant is still true to its original values: roast onions and Wiener schnitzel stand confidently alongside the gourmet menus of varying lengths.
Many of the ingredients for Benjamin Mitsche's gourmet menus come from his own restaurant garden. Meat and fish are also sourced from friendly producers. Puristic, harmonious and rooted in the region.
Refined Japanese cuisine is complemented by elegant and hearty elements from Peru. The cosmopolitan restaurant is located directly on the Binnenalster, and the well-stocked bar is also a hotspot.
The Zeitwerk starts right on time. The grandiose menu of 15 to 17 courses, which Robin Pietsch conjures up from regional ingredients, is served at 7.15 pm - you should allow up to four hours to enjoy it.
It's not just the urban ambience and the view over the city that impress. Jonas Zörner's modern and cosmopolitan cuisine and the highly attentive service are also exemplary.
The parlour is full of positive surprises. Thomas Gerber impresses with optimum product quality and top cuisine that is as elaborate as it is creative. Top service from Michaela Skotnicova.
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.
Culinary expression is a passion here. A new seasonal menu is created every four to six weeks - which can become a personal gastronomic experience even with small changes to the courses.
A wonderful place to eat in Upper Lusatia. Robert Hauptvogel uses only high quality ingredients. Excellent wines, a great selection of cheeses, tempting patisseries and a casual table service.
A gastronomic experience with seasonal ingredients: with the menus, you can choose between "DasEine" and "DasAndere" - both have four courses and offer vegetarian alternatives.
At Schatzhauser, Florian Stolte fuses Swabian-Baden cuisine with his favourite dishes from around the world and fine steak cuts from the grill. Fusion rarely tastes so harmonious.
Contemporary cuisine with regional influences. From Hamburg panfish to roast beef and oysters. There are also Störtebeker brewery specialities, selected wines and tasting events. Restaurant with unique harbour view.
400 years of family history, and where modern cuisine meets Bavarian tradition. The menu for young connoisseurs, for those under 30, is wonderful to try and in the cooking school, you get make the dishes yourself.
Tulus Lotrek's creative cuisine is orchestrated by head chef Max Strohe with his love for the unusual. A concentration on vegetarian or omnivorous dishes. Sommelier Ilona Scholl excels at pairing the menu with the perfect wine.
Creative and colourful gourmet cuisine in a casual atmosphere. Michael Schlaipfer offers this, for example, with Japanese hamachi with shiso, Bavarian saddle of venison with kohlrabi or yuzu with coconut and coriander.