"Outdoor Dining Area" Street Food Restaurants in Lower Saxony
An English-style beer pub? A German sports bar? The best burger joint? There are many ways to describe this place. And the juicy, hearty, towering homemade burgers really do leave a lasting impression—and not just because of their names: “Texas Chainsaw” or “Crystal Mett” …
The pizzaioli don’t just have a knack for baking the tender pizza dough to perfection at 480 degrees in 90 seconds after letting it rest for several days. The toppings are also prepared here with great care and precision. When it comes to the best pizzas in town, Bestia is right up there with the best.
They’ve always been—and still are—the big hit here: Eggs Benedict, served with chorizo, roasted vegetables, or truffles, for example. The hollandaise sauce is freshly whipped. Even on their second or third visit, many guests never get around to trying anything else. But the open-faced sandwiches are great, too.
A lively culinary hotspot in Emsig. At the heart of their offerings is sourdough, which is transformed into magnificent pizzas or paninis in the stone oven. Many guests also stop by just for a glass of wine and some snacks. The selection may not be huge, but the quality more than makes up for it.
Vegan. Local. Seasonal. What the restaurant’s owners have made their mission is truly uncharted territory. Yet Florian Skupski, a trained chef, consistently manages to prepare sandwiches, omelets, and waffles to a high standard—all without using any animal products.
One of the absolute favorites for Chinese cuisine in Hanover. More specifically: “Real Hong Kong Food,” as the owner, Mama Edith, calls her cuisine. The Mapo tofu is spicy, and the beef tendon is devilishly hot. The atmosphere is a bit shabby, but the food is polished to perfection in terms of flavor.
Ever since it opened, the place has been packed with customers. While the high volume of business has caused the quality to suffer somewhat, the ramen—made with homemade broth and homemade noodles—is still a delight. A wide variety of seasonal dishes offer something different.
With the 800 Grad, the Lindenblatt chain not only runs the best steakhouse in town, but—thanks to the Drip Burger—certainly also one of the most reputable burger joints. The menu focuses on smash burgers, which can also be served in bowls topped with cheese sauce upon request.
Just a laid-back pasta bar. The pasta is freshly made and served in dishes like puttanesca or carbonara. Pair that with a nice glass of wine—and you’re all set for the end of the workday! That’s also when the bar is at its liveliest.
This is a popular spot for Isernhagen’s social crowd to gather and raise a glass of sparkling wine across the tables. “New Style Sushi” made with premium ingredients is a favorite. To accompany the meal, guests enjoy wine or sake—or perhaps a signature cocktail?
Fried fish with potato-cucumber salad, beef meatballs with creamed kohlrabi, or Caprese open-faced sandwiches: At “Zurück zum Glück,” feel-good cuisine reigns supreme, drawing in regulars time and time again. When sourcing ingredients, this certified organic restaurant prioritizes regional and seasonal produce.
007 or Harry Potter quiz nights? They do happen at Butjer, but that’s certainly not because it’s hard to fill one of the city’s most popular burger joints. Quite the opposite, in fact: Customers are happy if there’s even one spot left for their calorie-packed feast.
Customers regularly line up for miles for the best döner in town. The steak döner is outstanding; even the bread is freshly baked. It’s nothing short of a miracle how the staff—who are all polite—manage to keep everything under control amid all this chaos.
There are plenty of excellent burger joints in Hanover, and Curry Culum is one of them. Gin lovers will also find something to their taste here: Nearly 30 varieties from Germany, Scotland, France, Spain, and, of course, England are waiting to be sampled.
After work, this small restaurant fills up with food lovers, because owner Giorgio Marchioretti knows how to do more than just fill their stomachs. He likes to source his ingredients directly from his native Piedmont, because compromising on quality is out of the question!