"German Cuisine" Restaurants in Schleswig-Holstein
Legendary cult place with beach romance and flair: prawns in garlic butter, Ibérico pork, North Sea turbot from the oven and a legendary wine list await you here. Culinary experience in the dunes.
René Verse serves gourmet cuisine in the footsteps of Nils Henkel. Tipken's "Flora and Fauna" menu combines meat and fish with fine vegetable cuisine. Herbs and spices provide aromatic depth.
Elegant gourmet restaurant since 1990. Thomas Lemke and Simone Melis inspire with a breath of fresh air and refined menus of the highest standard. Sommelier Ralf Brönner recommends fine wines to accompany them.
Fine cuisine in Frisian. René and Daniela Dittrich conjure up aromatic dishes in the kitchen and the cordial service offers matching wines. Cosmopolitan flavors, Nordic accents, handmade down to the last detail.
Economy and gourmet restaurant have merged in the best possible way. Ice cabbage salad with cranberries, braised pumpkin with saffron polenta, boiled beef tongue with braised chicory - down-to-earth and refined at the same time.
Lunden is a small community with around 1700 inhabitants in Dithmarschen. One of the few roads leads to the country hotel "Lindenhof 1887", which is the culinary center of the village and the region. Dithmarschen is known as the land of cabbages, which thrive particularly well in the hinterland of the North Sea. Tjark Peter Maaß works on his dishes in this environment; in addition to regional classics such as matjes, whole duck carved at the table or black cream puffs with cabbage sausage and cherries, he offers an ambitious six-course menu. He draws on his many years of experience in gourmet restaurants such as the "Lorenz Adlon Esszimmer" in Berlin and the "Alter Meierhof" in Glücksburg. The wafer-thinly sliced, very juicy venison carpaccio with black walnut, marinated navette and cranberries is a stimulating prelude that combines sweet and sour and earthy flavors. The aromatic cream soup of black salsify with deep-fried kale leaf is highlighted by a breaded, fluffy meatball of veal shank. The glazed fried halibut on a spicy crustacean foam is accompanied by Jerusalem artichoke potato chips and crunchy beet rolls. Maaß's style gets to the heart of the medium rare Barbarie duck breast with nutty beech mushrooms, chicory quarters with a delicate bitter note and deep Madeira jus: products are skillfully processed in an interplay of local color, a portion of cosmopolitanism and a refined fine dining accent. This makes the "Lindenhof 1887" an invigorating attraction in the Dithmarscher hinterland.
In the private dining room on Lake Plön, Robert Stolz creates natural fine dining full of sophistication and perfection with produce from his own garden. A visit to the open kitchen is expressly encouraged.
Gourmet cuisine with a daily changing menu. Cod and langoustine bouillabaisse, tournedos with summer truffle polenta, hummus with pimientos, balsamic raspberries - who doesn't work up an appetite!
Specialties from sea and land are combined directly at the Munkmarsch marina. Suckling pig crown with asparagus and caper-potato mousseline or skrei with pointed cabbage and scallops showcase fine cuisine.
Ulf Sierks and Anna Bandholt spoil you with regional dishes in the cozy Friesenstube: Roast beef from Holstein heifers, venison schnitzel or homemade venison sausages. Cozy by the fireplace, beautiful garden.
Head chef André Schneider conjures up great menus with sea bass ceviche, kikok chicken roulade and fillet grilled on lava stone. Excitingly Scandinavian-inspired, pure enjoyment on the Flensburg Fjord.
Regional classics are served in the pretty hotel in the countryside - as a menu or à la carte with schnitzel, pike-perch fillet and pasta. In the afternoon, homemade cakes by the fireplace or in the beautiful estate garden.
Now in its fifth generation, the Hansen family serves Nordic classics and down-to-earth dishes in the cozy restaurant. In the main course, you can choose between specialties "from the waterfront" or "from the countryside".
The menu is based on the seasons. The kitchen team combines traditional methods such as smoking or preserving with modern culinary art. The result: cosmopolitan Spreewald cuisine.
Refined home cooking with a Nordic touch, from Holstein potato soup to salmon tartare with mustard and dill sauce. Whether it's a small lunch, tea time or dinner on the beautiful sun terrace - it's all pure enjoyment!
See and be seen at its best, from breakfast to coffee and cake from the in-house patisserie to dinner. Varied menu: from carpaccio, bowls and burgers to fish and meat.
Stylish ambience, refined menu with Nordic classics and international favorites from Wiener Schnitzel to monkfish cheeks. Champagne bar on the beautiful outdoor terrace. Pure Kampen feeling.
Nordic-inspired cuisine under thatch and with a magnificent view in the Morsum Kliff nature reserve. Start with Sylt royal oysters or North Sea crab soup, followed by cod au gratin or Wiener schnitzel.
Delicatessen and restaurant in one: the Tegge family serves Mediterranean-regional cuisine. Ravioli with porcini mushrooms, cauliflower in different variations or duck liver with plum chutney are sure to impress.
Cod on braised cucumber, Kikok chicken with herb mash, lavender crème brulée with blueberry ice cream. Traditional North German dishes are reinterpreted and elegantly refined at this charming country hotel.