"Mediterranean Cuisine" Restaurants in Germany

The "Favorite" hotel in Mainz is more than just a well-established and successful family business, it has been the gastronomic flagship of the state capital for years and a tireless driver of top culinary quality. With the new head chef Aniello Casalino, the Barth family has engaged a talented chef for the tastefully decorated gourmet restaurant, whose dishes are an imaginative and above all exciting mix of flavors based on classic French "haute cuisine". Sophisticatedly prepared from regional and seasonal products, rounded off here and there with a Mediterranean touch. The foie gras is a revelation of fine creaminess, aromatically dynamized with cherry gel and a truffle vinaigrette that is worth remembering. Aniello Casalino gives the scallop, generously decorated with Imperial caviar, an aromatic boost with a lasting saffron aioli and a great balsamic vinaigrette. Casalino also shows his knack for first-class sauces with the beurre blanc, which ennobles the succulent turbot under the pancetta-tomato crust. A deep truffle jus lends the Parmesan-crusted veal sweetbreads additional aromatic brilliance. The French Burgundy duck is imaginatively presented with spicy nduja cream, pickled Tropea onions, black garlic, nashi pear and refreshing orange jus. Excellent! The well-thought-out wine list leaves little to be desired, and the young service team succeeds brilliantly in providing the discreet presence and unobtrusive attention that make hospitality a feel-good experience.

As hosts, Anton and Anna Schmaus not only offer extensive menus for every taste. With their TWENÜ, they want to make Michelin-starred cuisine accessible and tangible for people under 30.

The bar is the best place to sit. You can see the agile movements of the waiters, see the bottles and hear the ice cracking in the drinks. You're right up close. Maybe that's why Dominik Wachter made the bar a concept. Sitting on high bar stools, you can enjoy the snacks, as the amuse-gueule are called here. Right from the start, a bold interplay of textures awaits, such as the cabonico, the black walnut and the truffle, which have been artfully transformed into the shape of a walnut. With a slight crunch, it melts in the mouth in wonderful, woody flavors. Then comes the sourdough bread - the sourdough is eight years old. Salt, juiciness and roasted onions, a fitting combination. Winter is taken seriously here. This is Chiemgau, after all. And then it really pops. With salmon trout, of all things, which is not necessarily known for its subtle nuances. But together with Wachter's crisp quince and the fresh yuzu aromas, it takes the fish into a world in which it literally feels as comfortable as a fish in water. Sommelier Jonas Witt serves an Arinto dos Açores from 2024, which comes with a saltiness that nestles against the acidity of the dish like a pillow. Another highlight comes with the delicately cooked Chiemsee zander, which Wachter serves with pickled white asparagus on a beurre blanc with elderberries. The subtle acidity plays wonderfully with the fullness of the sauce. Desiree Nieder, an excellent patissière, deserves a special mention here as she turns the sweet finish into an aromatic firework.

For his very own, imaginative interpretation of modern Mediterranean cuisine, the Stuttgart-born top chef with Greek roots relies on exceptionally good ingredients.

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.

In the cozy dining room of the pretty house, Holger Stehr serves four- to seven-course menus, peppered with Far Eastern influences. Sommelier Martina Kraemer-Stehr spoils guests with attentive service.

Regional classics and fine dining, both inspired by the zeitgeist - chef Marcel Kazda creates surprising and convincing compositions such as roast duck liver with salted butter and apricots.

The generational change at "Wullenwever" is taking place almost effortlessly: Roy Petermann, who has shaped the Lübeck restaurant for a quarter of a century, recently handed over the reins to his 26-year-old son Jean-Luc. The young chef, trained in Naurath at "Rüssels Landhaus" and at "Söl'ring Hof" on Sylt, is already making his own mark. His mother Manuela Petermann is responsible for the cheerful service and an extensive wine list with an impressive depth of vintages and a focus on Germany, France and Italy in the patrician house built in 1585. The limoncello salmon marinated on sea buckthorn with Sylt rose already outlines the stylistic guideline of the cuisine: freshness, fruit and acidity. The sea buckthorn cream brings a tart tension into play, the limoncello oil emphasizes the citrus character, trout caviar adds a salty touch - a homage to the North German coast and a surprising interplay of flavours. The tea-smoked quail shows the more playful side of the duo: pumpkin, pickled and as a flan, meets a sweet and sour intermezzo in the date and bacon vinaigrette, while the leg and breast are cooked to perfection. The lightly glazed red mullet fillet on Mediterranean vegetables in a smoky, spicy bouillabaisse stock, accompanied by a subtly spicy rouille sauce, is equally delicate. Dried fennel adds a refined, sweetish aniseed note. The classics also have their place: the à point cooked saddle of venison with young celeriac and porcini mushrooms rests on a concentrated jus flavored with Americana grapes - just one of the many unpretentious yet imaginative touches of this cuisine.

Stefan Meier and his team offer creative gourmet trips in a modern, bright ambience. Example: Gamba Blanca is served with shiso and XO sauce. Specially "mixed" non-alcoholic drinks are also a delight.

There are no compromises when it comes to enjoyment and quality: The menu offers fine tartare creations, specials such as caviar pasta and a fine selection of oysters - accompanied by bread and herb quark.

When chef Cliff Hämmerle invites guests to the table, he always serves first-class and imaginative dishes. Gourmet delights at their finest, accompanied by the right wines.

Anyone setting off for a little country getaway in the South West Palatinate will be cooked for by the Borst family in Maßweiler with great finesse and attention to detail. Cordial service. Wine list with over 300 items.

Head chef Gunter Ehinger combines creativity and precision to create inspiring menus. Guests can choose between set menus or à la carte and enjoy stylish fine dining at the wellness hotel on the Baltic Sea beach.

Veles and the garlic country, that is a gourmet restaurant and its large garden. Whether beet, pumpkin, asparagus or lovage, Vadim Karasev works both regionally and creatively. Always a pleasure!

Fine French technique meets oriental flavors at Wahabi Nouri. Foie gras, vegetable tart and cod show his signature, before a surprise meat dish rounds off the menu.

At the best spot in Egerner Bucht, in Rottacher Seestraße, the Haubentaucher team spoils you with lunch snacks, cakes and salads. In the evening, the kitchen serves a four-course surprise menu.

Peter Wirbel is a talented chef and whirls through the culinary world in the best sense of the word. His straightforward creations are full of flavor and aromatic sustainability.

Elegant and cozy Michelin-starred restaurant with a maximum of 16 seats: Danny Schwabe enchants his guests with culinary excellence - French-inspired and characterized by aromas, textures and spices.

Dominik Käppeler creates menus in harmony with the seasons and the region - such as duck breast with brioche, mandarin, walnut, celery and chocolate. Accompanied by wines from Lebanon and Armenia.

Erich Schwingshackl serves five to seven clear courses full of highlights at the Naturhotel Rebling in beautiful Lower Bavaria. Sommelier Katharina Schwingshackl pours incredible wines to accompany them.