Barrier-free – restaurants in Brandenburg
Andreas Staack develops modern regional dishes from the best ingredients, which are expertly prepared and served in gastronomic harmony. The wine accompaniment on offer is well thought out.
Juliette is not only the best French restaurant in Potsdam - guests also come all the way from Berlin for Carsten Rettschlag's menus which combine typical classics with creative sophistication.
If you like vegetable-heavy cuisine, you will love Stefan Ziegenhagen's creations. Most of the produce used comes from his own garden. The highlight is the seasonally changing three-course menu.
Very stylish, almost urban, and that in the rather tranquil town of Neuzelle. From Thursday to Sunday, Manuel Bunke and his team offer a regional and sustainable menu that is fun and surprising.
Seasonal produce cuisine in a historic building. Guido Kachel mainly uses regional produce in his French-inspired cuisine, and many ingredients even come from his own beautiful garden.
Surrounded by greenery: relaxed casual dining with a view of the golf resort. Head chef Christopher Franz uses mainly Havelland produce, which he creatively transforms into modern and extravagant menus.
Seasonal lunches of good, down-to-earth quality, also served in the evening on Saturdays. The focus is on classics such as beef roulades or salmon fillet, and the Ribbeck pear is served liquid.
The evening view of the boat harbour on the Spree is worth a trip to the former factory building in itself. The pleasantly clear menu offers good, down-to-earth food with that certain something.
In the thatched-roof inn, it is mainly fresh local fish that finishes up in the pan and pot: pikeperch, tench and eels are even fished by the restaurant itself. Recommendation: the cold cucumber soup with crayfish.
Upmarket inn with a beautiful garden, whose owners know how to serve home-style cooking with lots of charm. There are also good burgers, a small pizzeria and friendly service.
Everything a classic country inn needs: good beer, right from its own brewery, and down-to-earth Brandenburg country cuisine, with classics such as pork knuckle aspic, pike-perch fillet or the popular meatball dish Königsberger Kochklopse.
Beautifully situated family hotel with a very good restaurant. The successful regional cuisine is also served at a large table for all guests. This encourages appetite and communication.