The Best Restaurants in 23552 Lübeck

The generational change at "Wullenwever" is taking place almost effortlessly: Roy Petermann, who has shaped the Lübeck restaurant for a quarter of a century, recently handed over the reins to his 26-year-old son Jean-Luc. The young chef, trained in Naurath at "Rüssels Landhaus" and at "Söl'ring Hof" on Sylt, is already making his own mark. His mother Manuela Petermann is responsible for the cheerful service and an extensive wine list with an impressive depth of vintages and a focus on Germany, France and Italy in the patrician house built in 1585. The limoncello salmon marinated on sea buckthorn with Sylt rose already outlines the stylistic guideline of the cuisine: freshness, fruit and acidity. The sea buckthorn cream brings a tart tension into play, the limoncello oil emphasizes the citrus character, trout caviar adds a salty touch - a homage to the North German coast and a surprising interplay of flavours. The tea-smoked quail shows the more playful side of the duo: pumpkin, pickled and as a flan, meets a sweet and sour intermezzo in the date and bacon vinaigrette, while the leg and breast are cooked to perfection. The lightly glazed red mullet fillet on Mediterranean vegetables in a smoky, spicy bouillabaisse stock, accompanied by a subtly spicy rouille sauce, is equally delicate. Dried fennel adds a refined, sweetish aniseed note. The classics also have their place: the à point cooked saddle of venison with young celeriac and porcini mushrooms rests on a concentrated jus flavored with Americana grapes - just one of the many unpretentious yet imaginative touches of this cuisine.

Outstanding cuisine from patron Johanna Berger and head chef Jamel Jerome Poerschke. They delight with the vegetarian "forest walk" as well as with fillet of beef with cauliflower and popcorn.

French cuisine meets North German products. In the listed building, the menu includes pork chops with pretzel dumplings, herb risotto with the catch of the day or tagliatelle with prawns.

Zheng Zong Yin is never at a loss for the right wine recommendation. He probably doesn’t even know exactly how many wines he offers at “Shanghai”—the restaurant his grandfather opened in Lübeck’s Old Town in 1966—but there are likely around 300 selections. But not everything on the menu is in stock in the cellar; instead, there’s plenty that isn’t listed at all. The junior owner, for example, leaves red wine off the menu because he considers Riesling the perfect pairing for dishes from the Yangzhou region. The Yin family works with high-quality ingredients: the duck comes from Südoldenburg, and the Susländer pork from Schleswig-Holstein. Riesling is Yin’s absolute favorite; he lists many aged wines on the menu, offering six vintages of Dönnhoff’s GG Hermannshöhle alone. Of course, those who prefer red wine will also find something to their liking. In that case, he heads down to the cellar and returns with his hands full. The 2017 Riesling GG Röttgen from Heymann-Löwenstein, with its precise acidity, skillfully complements the crispy, deep-fried, and juicy crab meatballs and the jiao —slightly spicy dumplings filled with pork—steamed in a bamboo basket. With the melt-in-your-mouth pork ribs in their own spicy broth and the Mongolian Tien Ban platter featuring butter-tender beef, Dr. Heger’s 2017 Weißburgunder GG Gras im Ofen showcases its firm, mineral character. Sometimes things get a little out of hand at Shanghai; when that happens, Zheng Zong Yin gets carried away in a sort of sensory frenzy and goes from table to table to share special bottles—Pinot Noir from Burgundy and, of course, his beloved Rieslings. By then, no one is thinking about leaving anymore.

Historic flair meets modern cuisine: under floating ship models you can enjoy freshly caught fish, fine meat dishes or surprising vegan creations such as smoked Lübeck tempeh.