"Dogs allowed" 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".
In his Michelin-starred restaurant, the busy celebrity chef serves Asian-inspired cuisine that combines Japanese product perfection with Thai flavors and Chinese culinary philosophy.
The Keller family's traditional restaurant has long been a culinary institution, where classic French haute cuisine is still celebrated. The wine list is legendary!
A menu cycle through the seasons in the very best quality. Served in the industrial chic of a factory building in Rothenburgsort. Creative menu and impeccable service.
Elegance is the trump card here, the refined cuisine perfectly complements the purist-chic interior of the award-winning gourmet restaurant. Great taste cinema, plus a perfect selection of wines.
25 years of Joachim Wissler: a success story for the Vendôme! The handover of culinary management to sous-chef Dennis Kuckuck marks the end of an era - and the beginning of an exciting new chapter.
You always leave the Sulzburger Hirschen satisfied, because the French creations of Douce Steiner and Udo Weiler, for all their power and depth, also have an invigorating lightness.
At Horváth in Kreuzberg, Sebastian Frank combines his Austrian roots with a dose of creativity. The focus is on regional ingredients and most of the dishes are vegetarian.
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.
Vincent Klink likes to go from table to table in a restaurant that is unique for its traditional dishes. Here you can eat carpaccio cipriani and pork trotters with truffles, just like in the old days.
Thomas Imbusch inspires in the à la carte restaurant with newly interpreted classics from lobster thermidor to steak cuts and refined vegetarian compositions. Great craftsmanship, great pleasure.
Heinz Wehmann is a gourmet rock in the surf, modern, North German high cuisine is his territory. Lobster ravioli, pan-fried fish, Oevelgönner fish soup, Holstein saddle of venison and vegan creations are excellent.
The "Speisemeisterei" is located in the western wing of Hohenheim Palace in Stuttgart. The historic complex, surrounded by extensive gardens, provides the ideal backdrop for classic cuisine with cosmopolitan, often Asian accents. The eight-course menu (245 euros incl. aperitif, petits fours etc.) opens - after precisely crafted trifles - with a poached Irish mór oyster with ponzu, caviar and lettuce. The delicate, creamy oyster meets crisp lettuce and juicy oyster leaf, while the ponzu adds a subtle sweetness. This is followed by a refreshingly sour and green "matjes" of lake trout and a fabulously cloudy and soft focaccia with whipped herb butter. Then it gets Mediterranean: Stefan Gschwendtner serves the crispy fried red mullet with a deep broth full of crustacean notes, fresh fennel salad and a somewhat scant blob of romesco. The veal shank agnolotti with parmesan, spinach and hazelnuts could have been a little more filling, but the Wagyu roast beef A5 that follows is a flawless piece of prime beef: crispy on the outside, meltingly rich on the inside. Crunchy chanterelles and chives seasoning round off the course. The pre-dessert is a house classic that could almost be accepted as the final dessert: creamy tigernut ice cream with cinnamon, a dollop of cream, coffee brew and almond crunch make for an "iced coffee" in a class of its own. The actual dessert - a somewhat ordinary-looking raspberry mousse - falls slightly short, but the accompanying sour cream ice cream is all the more impressive. A menu that is more than worth the short trip from nearby Stuttgart.
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.
Enchanted estate in the vineyards of the garden city of Radebeul. Festively laid tables in the 18th century garden hall or under the trees on the terrace. Menu with up to ten courses.
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.
Sascha Stemberg has always cooked in an approachable way - whether with down-to-earth dishes or fine dining menus. He continues the philosophy of "two kitchens from one stove" in the tradition of his father.
The fine dining destination in Freiburg's old town also likes to serve a home-baked "Laugenweckle" with onion butter as a bread course. The young team is bursting with esprit.
Char meets red cabbage and kumquat, veal meets chanterelles and banana: in the Kesselhaus, Randy de Jong doesn't cook for the sake of creativity, but in the pursuit of exciting flavors.