"Vegetarian Options" Restaurants in Germany
Torsten Michel continues to keep the legendary gourmet restaurant on the road to success, his creative cuisine is on a world-class international level. This also applies to the extensive wine list.
Outstanding! Andreas Krolik shines with incredibly aromatic vegan compositions. But he also refines the well-known gourmet products. The ambience, service and wine list are also excellent.
Daniel Gottschlich's carefully devised taste journeys invite the senses to dance. The kitchen team constantly plays with textures, temperatures, ideas, presentation and expectations.
The birthplace of the German culinary miracle has always been a reference to French haute cuisine. Today, Ben Chmura serves contemporary high cuisine that you could also find in Paris.
The chic, elegantly styled interior is the perfect backdrop for Sebastian Sandor's cuisine, which guides you through the multifaceted world of flavors with sophisticated gourmet creations.
The restaurant legend by Andree Köthe and Yves Ollech enters the next round without any hint of ageing. The focus is on vegetables in their very own interpretation. This calls for white wines like Luckerts Creutz!
Thomas Kellermann never ceases to amaze with his unusual creations, which he serves in the chic restaurant within the Egerner Höfe - such as yellowtail mackerel with wheat beer and elderberry.
"Boundless home" - that is the motto of this highly decorated restaurant. What does that mean? Pork fed with Franconian hazelnuts or details such as cherry blossoms, salted for two years. Stay curious!
The restaurant name means "What's worth getting up for in the morning" - and this definitely includes the menus by head chef Christoph Rainer with components such as Hiramasa Kingfish or Yasai Curry.
Thorsten Bender's brilliantly composed menus really tug at the synapses. He plays with luxury products as well as the basics, such as the Breton turbot with salad and watercress stock.
It's great cinema when Manuel Ulrich brings the finest produce to the plate with precision. But when a rarity like Romanée-Conti is served by the glass, a blockbuster is guaranteed.
A visit to Facil is a complete package: the dining room radiates tranquillity with its view of the green terrace, while Michael Kempf's cuisine takes you on a culinary journey in a class of its own.
At Horváth in Kreuzberg, Sebastian Frank combines his Austrian roots with a dose of creativity. The focus is on regional ingredients and most of the dishes are vegetarian.
Those who go to etz do so consciously. Divided into seven (!) seasons, the menu with its numerous courses changes weekly. Whether freshly picked, fermented or long matured, the keyword is appreciation.
Rosina Ostler cooks one of the most exciting and creative kitchens in the city. With great meticulousness and aesthetics, she brings surprising, eye-opening flavors to the plate in superbly curated menus.
Head chef Boris Rommel loves interacting with guests. Time and again, the man with the cap explains his creations at the table. Sommelier Max Johne opens matching bottles in the feudal ambience.
Pure is the language of the cuisine, pure is the taste of the regional ingredients - and pure is also the pleasure. The beautiful Berchtesgadener Land region offers fine European cuisine, elegantly presented.
In the Atelier created by artist Axel Vervoordt, Kevin Romes cooks international cuisine with a French base. The courteous service team competently guides you through the wine list and the evening.
Cornelia Fischer has already created her own world at Hotel Überfahrt with her absolute focus on regional products, her pleasantly unpretentious manner and her subtle style of cooking.
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.