"Outdoor Dining Area" Restaurants in Hesse
Marcus Langer is the new man at the helm of the gourmet restaurant in the boutique hotel "Kronenschlösschen" - and the culinary class has noticeably picked up speed. The 40-year-old impressively demonstrates how profound, lively and aromatic classic French haute cuisine can be when it is given a contemporary twist. His deep-flavored sauces, stocks and vinaigrettes in particular set wonderful accents and serve as an aromatic bridge to the excellent products, which Langer stages with a clear signature. This straightforward, aromatically concentrated style is already evident in the small appetizers: cauliflower heads in a simply perfectly spicy Thai curry mayonnaise and a delicately aromatic broccoli mousse open the menu successfully. The first course presents marinated yellowtail mackerel in two textures - as a tartare and as a tender fillet - accompanied by celery rolls and surrounded by a foam of herbs, kefir and lime caviar. This is followed by a foam soup of parsley root, refreshingly flavored with Amalfi lemon and refined with sunflower seed crunch: unpretentious, but excellent. Then come the medallions of Atlantic lobster on Jerusalem artichoke confit with elderberry-caper vinaigrette and the wonderfully tender venison, ennobled by a sauce of liver and chocolate. This is accompanied by a praline filled with creamed savoy cabbage and braised salsify. The finale is followed by great patisserie art: marigold ice cream, variations of quince in jus, mousse and gel as well as mille-feuille of fromage blanc. Magnificent!
Great location in the middle of the forest. Many winemakers and restaurateurs are among the happy regulars. That says a lot about the excellent cuisine and the impressive wine selection.
Even after more than 50 years, it is still as vital, popular and good as ever. Great French cuisine in keeping with the times and an excellent wine selection in a relaxed bistro atmosphere. Top service. Go there!
Great idea: guests are introduced to the green dining experience in the dining room in the greenhouse, surrounded by mint, lemongrass and mandarin trees. Denis Feix is in top form.
Excellent food, warm service and a relaxed atmosphere make the restaurant a favorite spot. Austrian classics alongside Mediterranean, Asian and American elements.
It's great that Carmelo Greco can still improve. In the cider stronghold of Sachsenhausen, the Sicilian shines with authentic and creative Italian cuisine made from the best ingredients.
Head chef Johannes Frankenbach has a soft spot for French cuisine. Guests can enjoy his classic creations in the hotel's former wine bar.
David and Norman Rink take guests on a wonderful culinary journey: international, European and regional delicacies in two exciting menus made from the best products.
In March 2026, Alexander Hohlwein and his partner Rebekka Weickert celebrate ten years at 360°. Its development is impressive and the cosmopolitan flavor cuisine is inspiring - even for lunch.
Fabulous value for money. The small bistro is not much to look at, but the kitchen is all the more impressive. It's no wonder that the Bidlabu is packed with guests. Be sure to make a reservation in the evening.
There is a surprisingly relaxed atmosphere in the elegant villa. This is ensured by the exemplary service. The sophisticated dishes will put gourmets in high spirits, even at lunchtime. Chef's Table.
Excellent international cuisine with strong Mediterranean and Asian elements in an urban ambience. Good business lunch. And a drink in the penthouse bar to round off the evening.
Günter Gollner manages the balancing act of delighting both museum visitors and discerning gourmets in the new art museum. The sharing concept is well received. Great terrace on the magnificent boulevard.
Josef Laufer keeps the family business on track with his first-class cuisine. Classic sauerbraten and the best Wiener schnitzel are just as much a part of the repertoire as veal liver and pike-perch fillet.
A brasserie and oyster bar that clearly stands out from the rest thanks to its opulent decor - typical of the Mook Group, which always sets its own accents. Culinary top.
When a butcher is at the stove, meat and sausage from his own production is a safe bet. Mario Furlanello also impresses with paella - authentic and his own forest and meadow creation.
Upscale Italian cuisine in a cozy living room atmosphere and on the terrace. Fish are the specialty of the house, which is run by the Di Gregorio family in a very friendly manner.
A picture-book inn, not only the interior exudes flair and charm. The cuisine is based entirely on first-class regional products, always fresh and prepared with finesse.
In the historic manor house of the Künstler winery, Jennifer Himmel and Christian Aguilar celebrate varied menus and dishes from French cuisine. The matching wines are poured to go with them.
You can taste that Julio Pizarro is a creative chef in his innovative dishes. Cleverly composed from first-class products, everything is prepared with a gourmet touch.