"Sunday Opening" Restaurants in Lower Saxony
A good mix of elegant atmosphere, innovative French-based cuisine and pleasant guest service. The wine list demonstrates great expertise. Bistro dishes are available in the Kleiner Friedrich.
Casual fine dining that focuses on the essentials: Head chef Thomas Wohlfeld creates almost purist dishes - which have earned him a star - in the open kitchen with complete transparency.
Spectacular location with a view of the mudflats or North Sea waves. Marc Rennhack fuses modern classics with Spanish-oriental flavors in his highly praised cuisine. Particularly remarkable is the wine selection.
The enchantingly modernized half-timbered house was already welcoming guests 300 years ago. Today, chef Daniel Klein spoils his guests with light regional and seasonal country cuisine.
The season, what's on offer at the market and your mood determine the menu with regional and rustic delicacies. Plaice and shrimps fresh off the boat, salt marsh lamb or young bull rump steak are served.
Markus Kebschull made a name for himself at Sterneck, and now he cooks in a kitchen on Norderney that is open to the public, where guests can watch the chef prepare his spectacular dishes.
The large window front of the Terra delights with a view of the water in the harbour basin The cuisine with seasonal dishes celebrates the naturalness of the produce. Very friendly service.
In the former Bistro Schweizerhof creative German dishes are served in a casual ambience, ranging from Berlin veal liver to monkfish, and impress with their excellent ingreidients.
Ernst-August Gehrke's star-earning potential at La Forge sets the bar high. Here he focuses on seasonal, regional and authentic dishes, to go along with an extensive wine list with 500 wines to try. In summer, there is also seating in the orchard.
The restaurant resembles a typical Harz restaurant, and the cuisine also follows the local tradition with local game and fish. But the classic dishes benefit from a Mediterranean influence.
The Jagdhaus in the middle of a spacious park on the Zwischenahner Meer serves classic dishes as well as regional fish and game dishes in three romantic parlours. Recommended for an autumn visit.
The fusion of Japanese and South American cuisine makes Dennis Düvel and Stefan Wiede's creations a delight. There are no sequences of courses, you eat what is ready - and bursting with flavour.
Now in its seventh generation of family ownership, the Backer family focuses on sustainable cuisine. Venison from the local forests is served as sauerbraten, ragout or braised shoulder, and vegetables are home-grown.
Wolfgang Pade is still fascinated by cooking all over the world to deepen his wealth of experience. His ambitious fresh cuisine with regional ingredients delights regular guests and travelers alike.
The kitchen consistently uses regional ingredients, some of which come from the forest right outside the door: herbs, mushrooms, spruce needles. This results in seasonal dishes that are sometimes surprisingly original.
Alexander Niemeyer's Heidschnuckenbraten (roast moorland lamb) shows how regional cuisine can be beautifully combined with French cuisine. The alcoves in the cosy restaurant and the summer terrace are charming.
The young team focuses on regional, honest cuisine with the best produce, and enriches it with Italian elements. Guests dine in the friendly restaurant or in the beer garden.
The Palio takes you on a sensual journey to Tuscany - visually with its palazzo ambience, gastronomic with changing specialties from Italy's regions. There is also a purely vegetarian menu on offer.
Great location merges with fine dining: the destination restaurant at an altitude of 136 meters offers good traditional cuisine with seasonal products - and a view of the extensive park at sunset.
Everything really is homemade here, from the bread to the pickled cranberries. The clearly laid out menu offers regional dishes with a Mediterranean twist. In summer, the garden terrace beckons.