The Best Restaurants with 1 Falstaff Fork(s) in Germany
Moon Exquisite combines the colorful diversity of Southeast Asian cuisine with European techniques. Gastronome and artist Hoa Viet Vu and his head chef Hoan Nguyen focus on texture, balance and clearly defined flavors in their dishes. The Taiwan-style grilled sea bass impresses with juicy meat under crispy skin, served with sweet potato puree, chili jam and bimi. The caramelized and confit goose leg, accompanied by velvety red cabbage and kimchi shiitake dumplings, was also very popular. Here, the cuisine finds a clear line between classic and Asian spice. Careful handling of the products and preparation runs through the entire menu; freshness and seasoning are clearly defined guidelines that Hoan Nguyen implements consistently and skillfully. The kitchen also demonstrates a great deal of craftsmanship and a sure sense of aromatic balance. Spices and sauces in particular are one of the ambitious chef's strengths, although some components lack that last bit of shaping and supporting spiciness. The style would benefit from a little more courage in terms of seasonality, regionality and reduction. The desserts are still a little too conventional, solid in terms of craftsmanship but lacking in character. More independence would be a clear plus point here. Nevertheless, the "Moon Exquisite" impresses with its clearly structured cuisine and high standards. Even if the dishes still lack a little depth, the direction is definitely right. There is still room for improvement here.
Classic pizza, pasta and fish dishes in a quaint trattoria with exposed brickwork and a large busy terrace. Recommended is the "Luccio Perca alla Livornese", pike perch fillet with olives, garlic, capers in tomato sauce.
The food revolves around the centrepiece: beer. There are hearty dishes such as knuckle of pork and ribs, an exciting bacon and beer soup, light vegetarian options and sweet desserts. Classic Bavarian beer garden tradition: veal sausage with sweet mustard. The ambience is unique!
Wines from Abruzzo and Sicily, chandeliers on the ceiling, and a top location. This small Italian restaurant also scores highly with an extensive appetiser menu (very fine octopus salad) and authentic pasta dishes.
The epitome of a perfect country inn. Everything is just right here: from the origin of the food to the dishes, which are a fine mix of the traditional and the creative. Very warm hosts!
The rustic brasserie ambience is almost exclusively devoted to meat. The selected meat specialties are prepared on the 800 degree grill and served with fries.
It takes so little! A bit of sun, a spot where you can enjoy it and good food to go with it. At Gasthof Moosleitner, all these criteria are met with bravura and elegance.
A place of power in the countryside with loving service and down-to-earth, Swabian gourmet cuisine that tastes twice as good - freshly prepared daily from regional products - in the most beautiful natural surroundings.
Contemporary cuisine with a Mediterranean twist, plus regional classics at their best. The appealingly chic restaurant spoils its guests with a varied cuisine.
Under the credo of freshness, regionality and craftsmanship, Astrid Hilse and her team turn every visit into a culinary experience - in winter in front of the fireplace, in summer under chestnut trees.
Simply stop time, relax under a white-blue sky and enjoy life - it doesn't get any more Bavarian than this. Especially with a saddle of venison in the wood-paneled hall.
The name says it all: everything here revolves around fish such as salmon, tuna and octopus, which is prepared in both traditional and unusual variations. There are even special cooking courses.
The small restaurant in the center of Speyer offers three menus with variable courses, finely seasoned by chef Falk Lindhammer. Wine recommendations from Bärbel Rabeler-Lindhammer. Familiar.
Creative, but always down to earth: Stefan Danzer has made a name for himself with his fresh, regional slow food cuisine. The bright dining room offers a relaxing view of the island dyke.
Franconia is known for its heart and warmth. And of course for good wines. You can find them here. As well as cuisine that impresses not least because it doesn't take itself too seriously - and tastes good.
What ends up on the stove at the Landgasthof is interpreted in a classic, modern way: Veal and pork from the nearby Hunsrück region, game from local forests. Fruit, vegetables and wine also come from the region.
Meat from Scottish Highland cattle and bison from the restaurant's own farm are on the menu alongside classic dishes. An appealing ambience and well worth a detour to the edge of the Harz Mountains.
Marcus Fetz and Jan Maus devote themselves to classics, to which they add a modern touch, but also take on international dishes. All topped off with products from the region, whose producers are named.
The Unterallgäu is awesome. One person responsible for this is Manfred Hör, chef and cooking virtuoso. Taste is intuitive, which is why he follows his palate and cooks what grows and tastes good.
Creatively topped Neapolitan pizzas, cool sharing plates such as mackerel with labneh or crayfish flat white as well as a brunch on Saturdays and Sundays bring life and scene to the Loretto district.