"Sunday Opening" Restaurants in Lower Saxony
Thomas Wohlfeld complements the rest of the city's culinary offerings with his unagitated yet creative high cuisine. The name says it all: the quality of the craftsmanship will make gourmets sigh with satisfaction.
Markus Kebschull has earned the highest acclaim for his extravagant haute cuisine. In his elegant, bright restaurant with a direct view of the North Sea, even vegetarians will be happy.
Since the departure of Nico Kuckenburg, former sous chef at Votum, Wild Duck has returned to uncomplicated, creative gourmet cuisine. Nevertheless, it remains one of the better restaurants in the city.
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 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.
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.
It is the overall composition that is so impressive: the exclusive atmosphere and Fabian Schröter's superb seasonal cuisine are effectively contrasted by the unobstructed view of the industrial harbor.
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.
This romantic house on the edge of the Harz Mountains has been welcoming guests for 130 years. Its seasonal à la carte cuisine offers local game dishes with a Mediterranean touch. In summer, barbecues are held in the garden on Thursdays.
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.
The restaurant on Norderney is as "fine" as it is "casual". The location alone calls for all kinds of fish and shellfish dishes, which the team likes to present in a cosmopolitan way.
Sophisticated haute cuisine in the heart of Hanover: at the elegant Mary's, the multi-course menus are constantly changing, allowing gourmets to embark on amazing taste journeys time and time again.
From classic street food to small snacks and juicy butcher's steak, the chic restaurant offers a wide range of culinary delights. Freshly caught fish is of course also served here.
Raj Dass is a master of Indian cuisine, his dishes are bursting with spice and aroma. The house specialty is the thali, a menu that includes a whole range of traditional dishes.
Tim Mälzer once helped create the concept. If you look at the menu, you still think you recognize the typical Mälzer feel-good cuisine, such as burrata with pumpkin compote and pine nuts.
The insalata di mare, the homemade ravioli and the veal escalope with Parma ham are just three of the many specialties served with grandeur in the chic and cozy restaurant.
Mauro Stiller offers a new menu every four weeks - the talented chef has plenty of good culinary ideas. The wine list, which includes many exciting vintages, goes well with this.