"German Cuisine" Restaurants in Brandenburg
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.
Andreas Staack perfected his skills in Berlin, then the ambitious chef moved to the countryside - where he is now firmly established with his contemporary regional cuisine. Go there!
Host Benjamin Döbbel and his team create outstanding dishes from hand-picked, regional and seasonal ingredients. A selection of wines to match the menu complements the variety of flavors.
Tender suckling pig kidneys instead of lobster: owner and head chef Guido Kachel is a master of his trade and attaches great importance to the freshness of regional products, which he processes with great care.
Pink saddle of venison, zander on the skin or chanterelle tartare - patron and head chef Jan Eilers follows a clear mission: he cooks regional, sustainable, fresh and down-to-earth food. Accompanied by full-bodied wines.
From starter to dessert: the pear (think of the Fontane poem!) is of course a must in the castle restaurant, which is also popular for family celebrations - or after a visit to the museum.
Seasonality, freshness, regionality and in-house production are of great importance to the kitchen team in the thatched fish house. You can also just enjoy a good fish sandwich on the deli terrace.
The hotel restaurant, beautifully situated on the Great Plessow Lake with a cozy beer garden, offers regional dishes and classics such as Königsberger Klopse. Served with a freshly tapped beer from the hotel's own brewery.