"Child friendly" Restaurants in Germany
Torsten Michel continues to keep the legendary gourmet restaurant on the road to success, his creative cuisine is on a world-class international level. This also applies to the extensive wine list.
If you are looking for classic culinary delights, Martin Herrmann's top cuisine has been the place to be for decades. The wine accompaniment by sommelier Christophe Meyer is in no way inferior to the cuisine.
Thomas Kellermann never ceases to amaze with his unusual creations, which he serves in the chic restaurant within the Egerner Höfe - such as yellowtail mackerel with wheat beer and elderberry.
Cornelia Fischer has already created her own world at Hotel Überfahrt with her absolute focus on regional products, her pleasantly unpretentious manner and her subtle style of cooking.
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.
Star cuisine by the sea: Head chef Ronny Siewert plays with sweetness and acidity, especially with fish and shellfish. He takes his inspiration from the seasons and likes to combine fine and regional products.
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.
In his restaurant, Michelin-starred chef Thomas Hübner uses pods, tubers, flowers and herbs from the restaurant's own garden and consistently bases his menus on what is growing there at the time.
When the main building of the "Traube Tonbach" burned down in January 2020, a piece of Black Forest gastronomic history was in danger of being reduced to rubble. However, the reconstruction succeeded in impressive style - and marked the start of one of the most impressive comebacks in German top gastronomy. Proof of this is the "1789", named after the year in which the traditional establishment was founded. Head chef Florian Stolte, previously responsible for the equally starred "Köhlerstube", has consistently developed his style here. 15 trips to Southeast Asia have left their mark on his signature style, which combines classic French techniques with Thai, Japanese and Vietnamese flavors. The restaurant opens with a playful street food experience with a fine dining attitude: if you're lucky, you'll be served summer rolls, papaya salad with ponzu hollandaise and satay skewers directly at the pass - a greeting from the kitchen that immediately awakens wanderlust. The elegantly warm dining room next door gives Stolte's creations the big stage. For example, the flamed yellowtail mackerel with imperial caviar or the impressive goose liver, interpreted twice: seared so that the core remains wonderfully creamy, glazed with truffle jus and served with chanterelles, alongside ice cream with celeriac ragout. The Southeast Asian line is also present in the dessert: coconut parfait with strawberry pepper ice cream and Thai basil gel leaves you wondering for a moment whether you are still in the Black Forest. The service is cordial, with a modesty that is hardly necessary.
Markus Waibel and Dominik Holl cook a trenchant crossover cuisine - on Wednesdays and Thursdays as a small menu, on Fridays and Saturdays as a large menu. There are also special events throughout the year.
The second-generation half-timbered house with its blue shutters is very well maintained. Thomas Wolf cooks delicate flavors here that still breathe the spirit of haute cuisine.
With a restaurant, cooking courses, catering and delicatessen, the Widmann family has created an Älbler empire of indulgence. The creative regional gourmet cuisine is the crowning glory. Well worth a visit.
It's great that Carmelo Greco can still improve. In the cider stronghold of Sachsenhausen, the Sicilian shines with authentic and creative Italian cuisine made from the best ingredients.
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.
Thomas Merkle knows how to surprise in a delightful way: either with a surprise menu or with creations such as silken tofu with organic tomatoes and rye soy sauce or quail with duck liver and truffles.
Elegant gourmet restaurant since 1990. Thomas Lemke and Simone Melis inspire with a breath of fresh air and refined menus of the highest standard. Sommelier Ralf Brönner recommends fine wines to accompany them.
The Fehrenbacher family manages the fine balancing act between down-to-earth and high cuisine in their Adler. Here, homage is paid to the classics, which blend excellently with modern influences and flavors.
In the cozy ambience, chef Claudio Urru presents his passionate idea of upscale country cuisine as well as his sophisticated gourmet menus ranging from Faroese Norway lobster to local saddle of venison.
Regional products, prepared without frills, are the culinary basis of the popular restaurant's cuisine. Gerd Windhösel conjures up first-class dishes - a master of his trade!
With his blend of old and new, Chef de Cuisine Mathias Achatz wants to create a place where you can enjoy life and food. There are fine dishes made from fresh, seasonal ingredients.