"Parking Space" Restaurants in Lower Saxony
Char meets red cabbage and kumquat, veal meets chanterelles and banana: in the Kesselhaus, Randy de Jong doesn't cook for the sake of creativity, but in the pursuit of exciting flavors.
In the magnificent ambience of the centuries-old Schwöbber Castle, guests can also expect fine dining under the new head chef Anna Köpke, but with an emphasis on variety and modern lightness.
Haute cuisine with a North Sea panorama: Marc Rennhack's spectacular cuisine, the seasonal menus and the excellent wine list guarantee great enjoyment; the magnificent sea backdrop does the rest.
Daniel Raub's cuisine speaks a clear language: it combines high French culinary art with seasonal delicacies and concentrates on the essentials. Enjoyment is guaranteed in this cozy establishment.
Gourmet cuisine created with heart and soul from seasonal, regional ingredients, even the crockery is homemade! If you want, you can even book a pottery course with chef Tom Elstermeyer.
Kevin Gideon is a chef on a mission: he wants to create experiences with surprising flavor combinations. His extraordinary menus reveal a cuisine that skillfully juggles flavours.
Salvatore Fontanazza successfully blends the traditions of his native Sicily with influences from all over the world. His preference for seafood specialties is clearly evident.
If you are looking for regional North Sea cuisine with fresh produce from the salt marshes and the sea, this is the place for you: the food is cooked with skill in the house behind the old dyke and the menu changes daily.
The Fachwerk restaurant should soon become famous beyond the borders of Lower Saxony with its distinguished cuisine and outstanding wine selection with respectable vintage depth. Let's go there!
It serves fresh, artisan cuisine made from regional ingredients - 98 percent of which come directly from Lower Saxony. Bread and sauces are made in-house. Passion on the plate that you can taste!
The country trip to the village of Thönse near Hanover is well worth it: a visit to the Schulze couple's home promises to be a real treat. In addition, there is the warm hospitality that you don't find everywhere in northern Germany.
Regional fine dining here naturally means Harz pork and venison dishes. For that certain something, Johannes Steingrüber enriches his specialties with Asian and South American notes.
Rüdiger Mehlgarten promises culinary works of art. The chef uses regional organic products as well as - depending on the season - herbs, pine needles and mushrooms from the forest on the doorstep.
"Best Italian restaurant in the north" is the restaurant's motto. That may be a little over the top. But the Palio is certainly one of the highest-profile upscale Italian restaurants in this area.
At the Zwischenahner Meer, Thomas Eilers and Tim Extra create typical regional, modern specialties with game and fish. Guests can choose between three stylish dining rooms and many good wines.
As a member of the Slow Food movement, this traditional restaurant focuses on the best seasonal produce, sourced locally wherever possible. The sophisticated cuisine also features Mediterranean lightness.
He is a curious world traveler when it comes to culinary delights: Wolfgang Pade is always on the lookout for recipes and cooking techniques from near and far to enrich his fascinating fresh cuisine.
The rustic ambience of the half-timbered house with its winding parlor is a great place to dine, as Alexander Niemeyer manages to combine country house cuisine and classic haute cuisine in a highly harmonious way.
With well-made bowls, Hawaiian schnitzel, leg of venison vitello tonnato or pork medallions in tarragon béarnaise, the restaurant opens its doors to a colorful audience of connoisseurs.
La Fenice understands that the heights of Italian cuisine can only be reached with the best products and craftsmanship. Charming creativity rounds off this approach.