The Best Restaurants with 2 Falstaff Fork(s) in Lower Saxony
Enrico Dunkel has been flying the gourmet flag in Braunschweig for many years. His excellent, handcrafted gourmet cuisine is exciting, creative and focuses on good products.
Exclusive cuisine in the family-run wellness hotel. Here, regional classics meet international dishes; Ralph Hollokoi has put together a sophisticated blend of good taste.
Kevin Gideon is a chef on a mission: he wants to create experiences with surprising flavor combinations. His extraordinary menus reveal a cuisine that skillfully juggles flavours.
Salvatore Fontanazza successfully blends the traditions of his native Sicily with influences from all over the world. His preference for seafood specialties is clearly evident.
Since the departure of Nico Kuckenburg, former sous chef at Votum, Wild Duck has returned to uncomplicated, creative gourmet cuisine. Nevertheless, it remains one of the better restaurants in the city.
Host Clarissa and chef Malte Ibbeken pay attention to seasonal and regional produce when shopping. Together with the creativity of the kitchen team, this results in light-footed, exhilarating gourmet cuisine.
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.
Not a loud restaurant, but local gourmets swear by the consistently good gourmet cuisine of Dieter Grubert, who stands alone at the stove, but cooks like only a whole kitchen team can.
In a relaxed and friendly atmosphere, guests are spoiled with a wide range of finely prepared dishes. You can order a drink or a wine from the well-stocked menu to accompany your meal.
The Fachwerk restaurant should soon become famous beyond the borders of Lower Saxony with its distinguished cuisine and outstanding wine selection with respectable vintage depth. Let's go there!
It serves fresh, artisan cuisine made from regional ingredients - 98 percent of which come directly from Lower Saxony. Bread and sauces are made in-house. Passion on the plate that you can taste!
Culinary stagnation has reigned for far too long in this beautiful restaurant with the charm of an old building. Now, two gourmet menus (classic and vegetarian) are served in a casual setting.
The country trip to the village of Thönse near Hanover is well worth it: a visit to the Schulze couple's home promises to be a real treat. In addition, there is the warm hospitality that you don't find everywhere in northern Germany.
In and around Hanover, the Landhaus am See with its classic cuisine with modern elements is still considered an insider tip. Good wines and a magnificent location - the name of the house says it all.
Regional fine dining here naturally means Harz pork and venison dishes. For that certain something, Johannes Steingrüber enriches his specialties with Asian and South American notes.
In the Hanover region, a new fine dining venue in a half-timbered setting beckons: Joris Hogervorst's entertaining gourmet cuisine is garnished with the friendly hospitality of Laura Überschär.
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.
When chefs with experience in top gastronomy switch to more down-to-earth areas, they can rarely shift down a gear. They internalize the fact that buying luxury products is no longer within the realm of healthy management, but they don't simply knock the craftsmanship and creative approaches out of their clothes. Fortunately. Otherwise restaurants like the newly opened "Richards" in Garbsen near Hanover would not be possible. At the stove is Nico Kuckenburg, long-time sous chef alongside Benjamin Gallein at "Ole Deele" in Burgwedel and later at "Votum" in Hanover. At "Richards", Kuckenburg is now joined by his wife Laura, who is responsible for service. Together, they want to breathe life into the pub's flair with English-German cuisine. Just a few weeks after opening, they have succeeded with flying colors. In addition to individual dishes, a "Sunday Roast" or "Sunday Roast" dish can be ordered. Homemade Pinkel sausages and pink-roasted, tender roast beef are served in the middle of the table, accompanied by kale, mustard sauce or fluffy Yorkshire pudding with pork loin. All kinds of modern vegetable and fish dishes are also successful, as is Kuckenburg's version of "heaven and earth": a baked black pudding wrapped in wafer-thin potato threads, served with pieces of pear and fruity pear foam. When a good artisan wine such as the fruity-sweet Rheingau Riesling from the Hamm winery is poured, you quickly raise your glass and wish the restaurant-restaurant-pub-inn liaison every success - or rather: good luck.
"Best Italian restaurant in the north" is the restaurant's motto. That may be a little over the top. But the Palio is certainly one of the highest-profile upscale Italian restaurants in this area.
Mayor's tataki or wagyu pho, plus all kinds of cuts from renowned breeders in Germany or Australia: chef Benjamin Busmann attracts meat fans with his creations.