"Contemporary Cuisine" Restaurants in Lower Saxony
Sven Elverfeld steps on the gas in the Autostadt: refined compositions with a high degree of complexity. In two menus with up to seven courses, it's all about "discovering new things" or tasting beloved dishes again with "My connection".
Tony Hohlfeld's Nordic-influenced two-star cuisine never ceases to amaze with its originality, variety of flavors and precision. It is congenially complemented by the ideas of sommelier Mona Schrader.
A good mix of elegant atmosphere, innovative French-based cuisine and pleasant guest service. The wine list demonstrates great expertise. Bistro dishes are available in the Kleiner Friedrich.
Casual fine dining that focuses on the essentials: Head chef Thomas Wohlfeld creates almost purist dishes - which have earned him a star - in the open kitchen with complete transparency.
For over 15 years, Enrico Dunkel has been impressing guests in his elegant and cosy restaurant with monthly changing seasonal 5- to 7-course menus, which are perfectly matched to the accompanying wines.
Tom Elstermeyer has created a total work of art: He designed the modern styling of the restaurant, he made the crockery himself and he boldly prepares dishes with a strong aromas in the open kitchen.
Markus Kebschull made a name for himself at Sterneck, and now he cooks in a kitchen on Norderney that is open to the public, where guests can watch the chef prepare his spectacular dishes.
The large window front of the Terra delights with a view of the water in the harbour basin The cuisine with seasonal dishes celebrates the naturalness of the produce. Very friendly service.
In the former Bistro Schweizerhof creative German dishes are served in a casual ambience, ranging from Berlin veal liver to monkfish, and impress with their excellent ingreidients.
Wolfgang Pade is still fascinated by cooking all over the world to deepen his wealth of experience. His ambitious fresh cuisine with regional ingredients delights regular guests and travelers alike.
Located in the historic district, Sven Hütten masterfully combines regional cuisine with inspiration from all over the world. The owners also make their own-brand of packaged fine foods and give cooking classes.
First the design, then the recipe. Creative and with a hint of childhood flavours, Salvatore Fontanazza conjures up special dishes such as sweetbreads with goosefoot and eel with salted lemon. Worth seeing: Chef's table in the open kitchen.
Organic ingredients take precedence here. The ambitious kitchen prepares delicious dishes using regional, seasonal and organic produce. A great concept, with sophisticated vegetarian dishes, plus meat on request.
Enjoyment in the heart of Osnabrück in the city's oldest restaurant. Hearty dishes such as braised ox cheek in Altbiersauce and international dishes such as corn-fed poulard breast with pea and wasabi puree are sure to delight.
Hunger and love are the wild impulses here. The regularly changing menu offers a variety of regional, seasonal cuisine in a beautiful, modern red-brick ambience.
The brick walls of the former sugar refinery create a sober ambience, while the seasonal cuisine with its variety of flavours and sophisticated versions of Tafelspitz or Wiener Schnitzel provide a wonderful contrast.
Set among tall oak trees and trout ponds, chef Markus Schubert prepares delicious dishes made from high quality ingredients. The dumpling dishes are lovely. There is seating on a beautiful lakeside terrace as well as in a winter garden with a fireplace.
Simple tables and chairs, with a view of the kitchen - the dining room serves fresh, high-quality food in a straightforward style. Guests praise the friendly and pleasant service.
Beautiful beach restaurant in the dunes with a view of the North Sea. The kitchen serves typical island dishes such as potato soup and boiled beef - served on the terrace in good weather and by the fireplace in stormy weather.