The Best 10 Mid-Range priced Restaurants in Lower Saxony
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.
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.
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.
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.
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.
Head chef Marius Mirchel serves ethical cuisine using seasonal organic produce from the region. His predominantly vegetarian creations are as astonishing in their simplicity as they are in their sophistication.
French, Nordic or Italian, classic or modern - David Hoven's cuisine is a potpourri of techniques and styles. And Maître Patrick Berger's wine selection is also fun.
Wonderful feel-good cuisine, where classic flavors are spiced up with creative accents: Fancy veal shank à la gremolata or monkfish octopus ragout with potato cake?
The inn in the north of the Lüneburg Heath has been family-owned since the 18th century. Today, visitors can look forward to regional classics with a fresh twist and some vegetarian dishes.
You wouldn't expect such fine, refined regional cuisine in this cozy Harz village. And if you don't want to take a trip through the mountains after your meal, you can stay overnight in the hotel.
Uncomplicated cuisine, sometimes with creative accents - such as when pink roasted pork medallions are seasoned with espresso chili or halibut is served in a blackberry and bacon stock. Good wines.
In a beautiful atmosphere, next to oak trees and trout ponds, guests can enjoy Markus Schubert's fresh, French-inspired cuisine in the stylish restaurant, where he likes to serve fish from his neighbor.
Country duck praline with pak choi and popcorn: Jan Philip Stöver boldly and skillfully blends his country-style cuisine with borrowings from haute cuisine. He attaches great importance to sustainability.
The Genussdomizil attracts many gourmets from Hanover and the surrounding area. Understandably so, because impeccable artisan cuisine like that of the Müller brothers is not to be found everywhere in this area.
The name says it all: Heimisch combines a cozy and relaxed atmosphere with harmonious slow food. The varied menu presents East Frisian classics and modern dishes.
Bistro or restaurant? It doesn't matter! Mediterranean dishes dominate and, of course, truffles play a prominent role. Dine in the bright dining room or in front of the half-timbered house in the pedestrian zone.
French-based, fresh cuisine and a remarkable wine selection: Culinary delights are prepared without fuss, and guests can watch the chefs work their magic from the long table.
Alexander Bachmann's guiding principle is the appreciation of nature's resources: for his down-to-earth cuisine - such as traditional braised dishes - he prefers to use fresh produce from the region.
The name says it all: this lively beach restaurant is surrounded by sand. Delicious, uncomplicated North Sea dishes come out of the kitchen, as well as Italian dishes. There are long queues at weekends.