The Best of »Falstaff Restaurant- & Gasthausguide Deutschland 2024« in Brandenburg
David Schubert and Nico Werner are at the stove in Potsdam's oldest restaurant. The two have created a "new Prussian cuisine" that conjures up surprising six-course menus from regional products.
The cosmopolitan Prince Pückler is the namesake of the historic restaurant and, with his table books, the inspiration for chef Tim Sillak, who likes to use display and fish from the region.
For over 20 years, Frank and Iris Schreiber have been proving their consistency in the gastronomic diaspora with their French-inspired regional cuisine. Every plate is a feast for the eyes and the palate at the same time.
Andreas Staack develops modern regional dishes from the best ingredients, which are expertly prepared and served in gastronomic harmony. The wine accompaniment on offer is well thought out.
Picturesquely situated on the shores of Lake Scharmützel, this restaurant offers a wonderful feel-good atmosphere with French Riviera flair and imaginative fine cuisine as well as a fantastic view of the lake.
Juliette is not only the best French restaurant in Potsdam - guests also come all the way from Berlin for Carsten Rettschlag's menus which combine typical classics with creative sophistication.
Right in the old town, in a deliberately minimalist ambience, you will find contemporary regional cuisine. Benjamin Döbbel prepares excellent menus using ingredients from local suppliers.
If you like vegetable-heavy cuisine, you will love Stefan Ziegenhagen's creations. Most of the produce used comes from his own garden. The highlight is the seasonally changing three-course menu.
Very stylish, almost urban, and that in the rather tranquil town of Neuzelle. From Thursday to Sunday, Manuel Bunke and his team offer a regional and sustainable menu that is fun and surprising.
Seasonal produce cuisine in a historic building. Guido Kachel mainly uses regional produce in his French-inspired cuisine, and many ingredients even come from his own beautiful garden.
The beautifully situated, seemingly enchanted castle is home to Kleinod (a gem in German) - that's the name of the restaurant where the new chef Tomasz Niemczyk prepares French-inspired regional cuisine.
Surrounded by greenery: relaxed casual dining with a view of the golf resort. Head chef Christopher Franz uses mainly Havelland produce, which he creatively transforms into modern and extravagant menus.
Seasonal lunches of good, down-to-earth quality, also served in the evening on Saturdays. The focus is on classics such as beef roulades or salmon fillet, and the Ribbeck pear is served liquid.
Head chef Steffen Krüger transforms down-to-earth regional recipes into modern classics with savoir-faire. Dry-aged black-feathered chicken is served with lemon pasta. A refined and affordable wine selection.
Beautifully located small city hotel with an excellent restaurant. Chef Daniel Pfeiffer cooks varied regional cuisine, while Kathrin provides friendly service and expert wine advice.
The evening view of the boat harbour on the Spree is worth a trip to the former factory building in itself. The pleasantly clear menu offers good, down-to-earth food with that certain something.
In the thatched-roof inn, it is mainly fresh local fish that finishes up in the pan and pot: pikeperch, tench and eels are even fished by the restaurant itself. Recommendation: the cold cucumber soup with crayfish.
In the former vintage car garage, classic French cuisine is served in a nostalgic bistro atmosphere. There are tarte flambée, bouillabaisse, steak frites and good French wines, of course.
Upmarket inn with a beautiful garden, whose owners know how to serve home-style cooking with lots of charm. There are also good burgers, a small pizzeria and friendly service.
Everything a classic country inn needs: good beer, right from its own brewery, and down-to-earth Brandenburg country cuisine, with classics such as pork knuckle aspic, pike-perch fillet or the popular meatball dish Königsberger Kochklopse.