The Best Restaurants with 3 Falstaff Fork(s) in Germany

Three ingredients - that's all it usually takes for Michelin-starred chef Christoph Kunz to bring flavorful dishes to the plate. Open, stylish ambience - great for both lunch and dinner.

Under the leadership of Dominik Paul, Mannheim's gastronomic spearhead delivers a product-centered, innovative cuisine full of finesse, which is particularly evident in the six-course "Urban Nature" menu.

Klaus Erfort never fails to impress with his sophisticated gourmet creations, which are celebrated in a puristically chic ambience. The wine list is first-class and leaves nothing to be desired.

Frédéric Morel's beautiful, unaffected top cuisine goes straight to the heart. The menus, composed with a sure instinct, are always a small revelation. The service and wine selection are also very special.

In Augsburg's Haag-Villa, Christian Grünwald creates balanced dishes from outstanding products with nature in mind and serves them on illuminated "shop window" tables. A place full of art!

Vincent Klink likes to go from table to table in a restaurant that is unique for its traditional dishes. Here you can eat carpaccio cipriani and pork trotters with truffles, just like in the old days.

The EssZimmer has become The Cloud. Chef Jens Madsen invites you on an aromatic culinary journey around the world in an appealing ambience with his globally oriented cuisine.

Thomas Imbusch inspires in the à la carte restaurant with newly interpreted classics from lobster thermidor to steak cuts and refined vegetarian compositions. Great craftsmanship, great pleasure.

Marcus Langer is the new man at the helm of the gourmet restaurant in the boutique hotel "Kronenschlösschen" - and the culinary class has noticeably picked up speed. The 40-year-old impressively demonstrates how profound, lively and aromatic classic French haute cuisine can be when it is given a contemporary twist. His deep-flavored sauces, stocks and vinaigrettes in particular set wonderful accents and serve as an aromatic bridge to the excellent products, which Langer stages with a clear signature. This straightforward, aromatically concentrated style is already evident in the small appetizers: cauliflower heads in a simply perfectly spicy Thai curry mayonnaise and a delicately aromatic broccoli mousse open the menu successfully. The first course presents marinated yellowtail mackerel in two textures - as a tartare and as a tender fillet - accompanied by celery rolls and surrounded by a foam of herbs, kefir and lime caviar. This is followed by a foam soup of parsley root, refreshingly flavored with Amalfi lemon and refined with sunflower seed crunch: unpretentious, but excellent. Then come the medallions of Atlantic lobster on Jerusalem artichoke confit with elderberry-caper vinaigrette and the wonderfully tender venison, ennobled by a sauce of liver and chocolate. This is accompanied by a praline filled with creamed savoy cabbage and braised salsify. The finale is followed by great patisserie art: marigold ice cream, variations of quince in jus, mousse and gel as well as mille-feuille of fromage blanc. Magnificent!

Heinz Wehmann is a gourmet rock in the surf, modern, North German high cuisine is his territory. Lobster ravioli, pan-fried fish, Oevelgönner fish soup, Holstein saddle of venison and vegan creations are excellent.

They hang in the vaults two floors below the dining room, patron Jockl Kaiser's cuatellos: the finest in-house cured ham made from the best Swabian-Hallard pork, Kaiser's pride and joy. They are stored here for 30 months until they are allowed upstairs, in the room with the wood-fired oven and the view down to Nördlingen. You are then presented with a distillate, with the invitation to smell: fresh, woody, stimulating - rosemary. It is the non-alcoholic accompaniment that Kaiser himself produced with a distillery friend. In "Meyers Keller", things are done in the traditional way. It is both a gourmet restaurant and a pub at the same time - in the building of a former brewery that Kaiser's mother once ran. The cuisine offered by Jockl Kaiser plays with these two poles, aiming to challenge guests who have come for Maultäschle and show those who have made the journey to Swabia for the delicious Carabinero with peaches and buttermilk where every idea is rooted: in upscale home cooking. And it works. Also because Jockl's wife, Evelin Kaiser, is an outstanding hostess who, with as much cordiality as knowledge, shows the way between pub and gourmet cuisine right from the service stage. Of course, tavern delicacies are an absolute must, just like the homemade ham. But a real highlight comes inconspicuously disguised as a pre-dessert: the jamei cheese as a cream and sliced with a rice chip on a delicious elderflower granité. Here, flavors and textures mingle to create what a menu on the table predicts: fireworks.

The "Speisemeisterei" is located in the western wing of Hohenheim Palace in Stuttgart. The historic complex, surrounded by extensive gardens, provides the ideal backdrop for classic cuisine with cosmopolitan, often Asian accents. The eight-course menu (245 euros incl. aperitif, petits fours etc.) opens - after precisely crafted trifles - with a poached Irish mór oyster with ponzu, caviar and lettuce. The delicate, creamy oyster meets crisp lettuce and juicy oyster leaf, while the ponzu adds a subtle sweetness. This is followed by a refreshingly sour and green "matjes" of lake trout and a fabulously cloudy and soft focaccia with whipped herb butter. Then it gets Mediterranean: Stefan Gschwendtner serves the crispy fried red mullet with a deep broth full of crustacean notes, fresh fennel salad and a somewhat scant blob of romesco. The veal shank agnolotti with parmesan, spinach and hazelnuts could have been a little more filling, but the Wagyu roast beef A5 that follows is a flawless piece of prime beef: crispy on the outside, meltingly rich on the inside. Crunchy chanterelles and chives seasoning round off the course. The pre-dessert is a house classic that could almost be accepted as the final dessert: creamy tigernut ice cream with cinnamon, a dollop of cream, coffee brew and almond crunch make for an "iced coffee" in a class of its own. The actual dessert - a somewhat ordinary-looking raspberry mousse - falls slightly short, but the accompanying sour cream ice cream is all the more impressive. A menu that is more than worth the short trip from nearby Stuttgart.

Cosmopolitan Peter Fridén lives and celebrates "New Nordic Japanese Cuisine". In his brilliantly presented dishes, he combines Japanese finesse with Scandinavian freshness. Always highly praised.

If it says Rosin on it, it's Rosin in it. However, the TV chef hardly ever cooks in restaurants anymore. Never mind, it tastes just as good. His cooking alter ego Oliver Engelke makes sure of that.

The family business has been combining enjoyment and hospitality since the 16th century. Christian Grainer cooks regional dishes with a French influence - sommelier Christiane Grainer knows the right wine.

Here in the Bavarian Forest, Hotel Oswald hides a gourmet restaurant that has it all! Absolutely superb cuisine, first-class international products, classic sauces and its own charm.

Holger Bodendorf and Denis Brühl create sophisticated dishes from the finest ingredients in gourmet heaven: Heligoland lobster, lukewarm poussin with chanterelles or glazed sole with truffles. Large selection of wines.

Fabian Obergfell has taken up his position as the new head chef seamlessly. His aromatic cuisine is based on the best products such as turbot, pigeon and trout. Sophisticated wine accompaniment.

Enchanted estate in the vineyards of the garden city of Radebeul. Festively laid tables in the 18th century garden hall or under the trees on the terrace. Menu with up to ten courses.

Chef André Münch conjures up outstanding menus from fresh produce thanks to his precise craftsmanship, which you can enjoy in a stylish ambience with a view of the Baltic Sea. Exquisite wines await you.