"Sunday Opening" Restaurants in Schleswig-Holstein
Felix Gabel presents Nordic products in a Scandinavian guise. Menus such as "Pirates of the North Frisians" or "There's a lamb standing around on Amrum" combine lightness with a love of experimentation.
Legendary cult place with beach romance and flair: prawns in garlic butter, Ibérico pork, North Sea turbot from the oven and a legendary wine list await you here. Culinary experience in the dunes.
Chef Quirin Brundobler delights with delicate delights from the farm and the fjord. Five to seven courses with beet in salt dough, lobster and Hörup wagyu. Fine wines, an elegant ambience and a view of the marina.
Good taste is at home in the gourmet institution's Friesenstube. Exceptional dishes, classics and famous Müller creations such as "pot au feu of lobster" or sole fillets au gratin.
Elegant gourmet restaurant since 1990. Thomas Lemke and Simone Melis inspire with a breath of fresh air and refined menus of the highest standard. Sommelier Ralf Brönner recommends fine wines to accompany them.
Economy and gourmet restaurant have merged in the best possible way. Ice cabbage salad with cranberries, braised pumpkin with saffron polenta, boiled beef tongue with braised chicory - down-to-earth and refined at the same time.
Seasonal, regional, flavorful country house cuisine, Matthias Gförer consistently focuses on sustainability and enjoyment. Vegetables from the estate garden play the main role, with meat as an option. (A) Good for connoisseurs.
Inspired by Holger Bodendorf's haute cuisine, the best products are served as flavorful compositions: Breton cod with nut butter foam or onglet of US prime beef.
Jan Boddenberg likes to keep things original with regional classics, complemented by modern dishes such as pike-perch with chanterelles, pulled pork roll or a burger of origin with truffles. Variety beckons with the five-course surprise menu.
Elegant with a dream terrace and fjord view. Varied menu with international favorites from the open kitchen: from caprese crema and homemade pasta to Faroese salmon with caviar beurre-blanc.
Delicacies with products from the in-house farm delight in a stylish industrial-retro ambience. Homemade pasta, fish and chips and tender Husum rump steak. Wonderfully British: high tea.
Lunden is a small community with around 1700 inhabitants in Dithmarschen. One of the few roads leads to the country hotel "Lindenhof 1887", which is the culinary center of the village and the region. Dithmarschen is known as the land of cabbages, which thrive particularly well in the hinterland of the North Sea. Tjark Peter Maaß works on his dishes in this environment; in addition to regional classics such as matjes, whole duck carved at the table or black cream puffs with cabbage sausage and cherries, he offers an ambitious six-course menu. He draws on his many years of experience in gourmet restaurants such as the "Lorenz Adlon Esszimmer" in Berlin and the "Alter Meierhof" in Glücksburg. The wafer-thinly sliced, very juicy venison carpaccio with black walnut, marinated navette and cranberries is a stimulating prelude that combines sweet and sour and earthy flavors. The aromatic cream soup of black salsify with deep-fried kale leaf is highlighted by a breaded, fluffy meatball of veal shank. The glazed fried halibut on a spicy crustacean foam is accompanied by Jerusalem artichoke potato chips and crunchy beet rolls. Maaß's style gets to the heart of the medium rare Barbarie duck breast with nutty beech mushrooms, chicory quarters with a delicate bitter note and deep Madeira jus: products are skillfully processed in an interplay of local color, a portion of cosmopolitanism and a refined fine dining accent. This makes the "Lindenhof 1887" an invigorating attraction in the Dithmarscher hinterland.
Specialties from sea and land are combined directly at the Munkmarsch marina. Suckling pig crown with asparagus and caper-potato mousseline or skrei with pointed cabbage and scallops showcase fine cuisine.
Head chef Pierre Binder combines fresh, regional ingredients with creative craftsmanship to create sophisticated compositions. Freshly caught fish, dyke meadow lamb and seasonal vegetables taste of the north.
Ulf Sierks and Anna Bandholt spoil you with regional dishes in the cozy Friesenstube: Roast beef from Holstein heifers, venison schnitzel or homemade venison sausages. Cozy by the fireplace, beautiful garden.
The most beautiful view of the Baltic Sea far and wide! Fine ambience and a Mediterranean feel, the menu is refined with crispy cannelloni and lettuce cream, turbot with watermelon and kingklip with artichoke.
Wonderful country inn and the special signature of Frank Brüdigam inspire: Fine rustic dishes with goat's cheese and apple burger, game ragout, Oldenburg flying duck and cauliflower on curry hummus.
Head chef André Schneider conjures up great menus with sea bass ceviche, kikok chicken roulade and fillet grilled on lava stone. Excitingly Scandinavian-inspired, pure enjoyment on the Flensburg Fjord.
Regional classics are served in the pretty hotel in the countryside - as a menu or à la carte with schnitzel, pike-perch fillet and pasta. In the afternoon, homemade cakes by the fireplace or in the beautiful estate garden.
Now in its fifth generation, the Hansen family serves Nordic classics and down-to-earth dishes in the cozy restaurant. In the main course, you can choose between specialties "from the waterfront" or "from the countryside".