"Classic & Traditional Cuisine" Restaurants in Lower Saxony
Spectacular location with a view of the mudflats or North Sea waves. Marc Rennhack fuses modern classics with Spanish-oriental flavors in his highly praised cuisine. Particularly remarkable is the wine selection.
In the cozy dining room, gourmet cuisine sends a clear message: diners at Michelin-starred chef Daniel Raub's restaurant enjoy dishes made from exquisite seasonal produce without embellishment and cooked to perfection.
The enchantingly modernized half-timbered house was already welcoming guests 300 years ago. Today, chef Daniel Klein spoils his guests with light regional and seasonal country cuisine.
Dining in a bright design with a view of the lake - the Landhaus sees itself as a place to take time out. The seasonal, regional cuisine also offers vegetarian dishes, and the wine list is worth a closer look.
The season, what's on offer at the market and your mood determine the menu with regional and rustic delicacies. Plaice and shrimps fresh off the boat, salt marsh lamb or young bull rump steak are served.
Ernst-August Gehrke's star-earning potential at La Forge sets the bar high. Here he focuses on seasonal, regional and authentic dishes, to go along with an extensive wine list with 500 wines to try. In summer, there is also seating in the orchard.
The restaurant resembles a typical Harz restaurant, and the cuisine also follows the local tradition with local game and fish. But the classic dishes benefit from a Mediterranean influence.
The Jagdhaus in the middle of a spacious park on the Zwischenahner Meer serves classic dishes as well as regional fish and game dishes in three romantic parlours. Recommended for an autumn visit.
The fusion of Japanese and South American cuisine makes Dennis Düvel and Stefan Wiede's creations a delight. There are no sequences of courses, you eat what is ready - and bursting with flavour.
Now in its seventh generation of family ownership, the Backer family focuses on sustainable cuisine. Venison from the local forests is served as sauerbraten, ragout or braised shoulder, and vegetables are home-grown.
The kitchen consistently uses regional ingredients, some of which come from the forest right outside the door: herbs, mushrooms, spruce needles. This results in seasonal dishes that are sometimes surprisingly original.
Alexander Niemeyer's Heidschnuckenbraten (roast moorland lamb) shows how regional cuisine can be beautifully combined with French cuisine. The alcoves in the cosy restaurant and the summer terrace are charming.
Great location merges with fine dining: the destination restaurant at an altitude of 136 meters offers good traditional cuisine with seasonal products - and a view of the extensive park at sunset.
Everything really is homemade here, from the bread to the pickled cranberries. The clearly laid out menu offers regional dishes with a Mediterranean twist. In summer, the garden terrace beckons.
The gourmet cuisine in the historic half-timbered house is traditional and regional, with salmon, fillet of beef and duck breast on the menu - all interpreted in a contemporary way with excellent products.
The Geinitz family lovingly run the hotel and restaurant with refined pub cuisine. The menu features regional products such as 72-hour cooked shoulder of Harz beef or game with "Gemüsigem" to accompany it.
The half-timbered house from the 16th century with its spacious garden invites you to relax. Culinary delights are provided by the regional and cosmopolitan cuisine and the wine list with 230 references.
Christian Lüke focuses on German cuisine, and he succeeds with flying colours. Visitors to the cozy restaurant can look forward to veal liver, rump steak from local cattle and Himmel un Äd.