"e-readiness powered by ŠKODA iV" Restaurants in Germany
One reaches the limits of language when trying to describe what Torsten Michels does with his haute cuisine. You could say that he achieves perfection - and still not have said enough.
Pure, clear aesthetics that are also reflected in the rigour of the taste. Quality, finesse, and enjoyment are Benjamin Chmura's top priorities. Legendary and atmospheric!.
The city's most elegant restaurant in Germany's most famous hotel: Chef Reno Brändli serves a menu of the finest products, prepared by hand, in a luxurious ambience.
In June, Benjamin Chmura took over the DNA as well as the menu restaurant. Here he offers classic French cuisine. There are also references to "signature dishes" by former chefs.
Concise gourmet cuisine that lies somewhere between pomp and purism in an elegant Art Nouveau villa. Dirk Hoberg cooks free of restriction and dogmatism, with luxury ingredients as well as products from the Lake Constance region.
AURA at the Posthotel Alexander Herrmann, including gastronomic research in the "Future Lab ANIMA" and its own food scout team, is a forward-looking concept that tastes as good as it sounds.
The restaurant is the gastronomic flagship of the hotel, where top chef Dirk Luther prepares classic French cuisine with modern accents to perfection.
Iconic address with classic Baden-French cuisine and an incredible wine list. Head chef Christian Baur combines excellent craftsmanship with regional originality and his own signature style.
As if a guest dining at a friends house - this is how the double Michelin-starred chef Daniel Schimkowitsch wants his vision to be understood. Up to eight courses are served in a chic ambience, all with a powerful aroma and concentrated flavour.
Rolf Straubinger's creative dishes are always refined. Concentrated flavors with aromatic depth can be experienced in sweetbreads with truffles and wagyu with parsley or in hamachi with radish.
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.
In the rustic restaurant with modern wood and leather furnishings, Michael Ammon serves fine upscale cuisine with French influences. The well-stocked wine list is also well worth a look!
Top cuisine meets airport; the gourmet lunch menu, or fine dining with salmon, trout, pigeon and venison is a wonderful way to forget the stresses of everyday life. If you are short on time, you can choose dishes à la carte.
When chef Nicolai Biedermann puts together a "favourite menu", then you can confidently go for it. The pink roasted saddle of lamb is particularly convincing.
The wine list alone, which is peppered with all kinds of Rheingau rarities, is worth a visit. The menu offers hearty and delicious dishes with a typical regional character made from top-quality produce.
Every room is thoughtfully furnished down to the last detail, with a harmonious mix of old and new styles. This is also the case in the realm of chef Markus Pape, who is creative and uses regional products.
Erik Arnecke stands for very natural gourmet cuisine with character, which reveals its class in the subtle nuances. The standards of the ingredients used could hardly be higher.
The team arranges elaborate plates in four to six courses. The style is based on regional, French and international cuisine. Accompanied by matching wines from their own estate.
Nicolai Wiedmer has many good ideas from which he composes his dishes. Aromatic variety, packed into down-to-earth dishes with a touch of Asian components here and there.
Alpine fusion cuisine in the Allgäu: here, surprising ingredients from faraway lands meet seasonally changing delights. The menu includes Danube salmon, venison, tender quail and fake foie gras.