The best street food venues of type "International Cuisine" in Lower Saxony
The new ælling looks fresh out of the box. The restaurant has shed its musty market hall flair and opened a new shop in Südstadt. The two owners' smørrebrød, with prawns, dill, cress and lemon zest, remain as good as ever.
You sometimes have to fight for a seat here, but it's worth the effort: there are sandwiches with chorizo and onion marmalade, all kinds of eggs Benedict variations or great pancakes with refined tonka bean cream. And an elderflower lemonade? Homemade, of course.
The market hall in Hanover is not necessarily synonymous with high quality, but DOLI offers hope; the Georgian artisan cuisine is stunning. Kubdari and borscht are freshly prepared and flavoured with great flair. Be sure to try the khinkali pastry bags!
Firstly spicy pork skewers and garlic sausage with tomato dip, then fluffy yeast dough balls with goat's cream cheese and honey: Meteora is a great place to eat. With an ice-cold ouzo? You hardly notice the busy Hamburger Allee in front of the doors.
One of the most exciting new additions in recent years. French toasts, bowls and sandwiches are tastily prepared. If you're just popping in for a glass of wine, you'll find a snack menu with cheese, sausage or olives - the "tinned food" with sardines or mussels and bread is very good.
The name of the restaurant says it all. There are different stews every day, such as potato soup with sausages or salmon. The light sweetness of peanut soup is topped with sweetcorn and carrots. Ice cream flavours such as basil with walnut and honey brittle are also exciting.
For students, the days often begin and end at Seven Sundays. In the morning, for example, with a green smoothie and bacon and maple cordial pancakes. In the early evening, grilled cheese sandwiches and espresso martinis beckon. There are two branches in the city, both of which are usually busy.
It's hard to imagine Misburg without the Majmunovics and their Ranko. The restaurant is always busy. The Balkan specialities are fresh and good, and the salad buffet is particularly enjoyable - be sure to try a wine or brandy from Croatia, Serbia or Bosnia!
List:ich is located in the List district between the famous promenade and Wedekindplatz. When the weather is nice, the outdoor seating area is a wonderful place to refuel for a while. There are waffles, sandwiches, tarte flambée or quiche - with coffee or wine? A universal pub!
From Far Eastern tom kha gai to seasonal cream of asparagus soup, Kreipe's Coffee Time is the place to grab a spoon for a lunchtime snack. Quiche and salads invite you to fork, but there is also ciabatta and bagels. The Baumkuchen is a must for the final espresso.
At Chai'n more, Indian dishes such as "Butter Chicken" or "Scampi Goan Style" do not come with rice, but with a large slice of sourdough bread underneath - and it's served as breakfast. A simple idea that works. Or would you prefer a mango, Nutella, chilli and peanut sandwich?
An institution on Weißekreuzplatz. Students sit here in the mornings for breakfast and lattes, and at lunchtime for stews and toasted sandwiches. In the evening, tarte flambée leaves the kitchen while the beer flows steadily from the tap. Another favourite: Tannenzäpfle from Baden.
The quality has declined in recent times, but this does not alter the fact that the restaurant remains one of the better Indian restaurants in the city. We recommend the reasonably priced "thali lunch" with a choice of four smaller dishes, served with naan bread and rice. It goes well with a savoury lassi!
The home-made oriental pastries are baked here in batches. At the counter, you can have a tray filled with them, be it pastries with minced meat, yoghurt and pomegranate syrup or with thyme, sumac and olives. Prices start from one euro.
West African cuisine is served in Shabba Dee's Kitchen. Corn porridge or fufu, for example, a sticky porridge made from manioc and plantains. It is accompanied by deep-fried pieces of fish and spicy beef and fish stews, which are eaten by the public in the traditional way, with their hands.
Chicken goulash, lentil dal, minced beef balls "koufta", vegetables "mantanschan" or stuffed puff pastry pockets "sambosa sabsi": the Afghan snacks are prepared properly and served on request on a platter in the centre of the table. Lunch costs around ten euros.
The varied hot dogs and corn dogs can be coated with diced potatoes or cornflakes on request. They come with sauces and toppings, such as tacos-style with lime wedges or sprinkled with savoury taki crisps. If you want, you can eat with rubber gloves.