Accommodation – restaurants in Lower Saxony
Sven Elverfeld steps on the gas in the Autostadt: refined compositions with a high degree of complexity. In two menus with up to seven courses, it's all about "discovering new things" or tasting beloved dishes again with "My connection".
Spectacular location with a view of the mudflats or North Sea waves. Marc Rennhack fuses modern classics with Spanish-oriental flavors in his highly praised cuisine. Particularly remarkable is the wine selection.
In the cozy dining room, gourmet cuisine sends a clear message: diners at Michelin-starred chef Daniel Raub's restaurant enjoy dishes made from exquisite seasonal produce without embellishment and cooked to perfection.
Tim Extra's passion for cooking was awakened in his mother's kitchen. The Michelin-starred chef still has a keen sense for classic dishes, which he gives a modern twist and for which he uses produce from his own farm.
The enchantingly modernized half-timbered house was already welcoming guests 300 years ago. Today, chef Daniel Klein spoils his guests with light regional and seasonal country cuisine.
Dining in a bright design with a view of the lake - the Landhaus sees itself as a place to take time out. The seasonal, regional cuisine also offers vegetarian dishes, and the wine list is worth a closer look.
The season, what's on offer at the market and your mood determine the menu with regional and rustic delicacies. Plaice and shrimps fresh off the boat, salt marsh lamb or young bull rump steak are served.
Markus Kebschull made a name for himself at Sterneck, and now he cooks in a kitchen on Norderney that is open to the public, where guests can watch the chef prepare his spectacular dishes.
The large window front of the Terra delights with a view of the water in the harbour basin The cuisine with seasonal dishes celebrates the naturalness of the produce. Very friendly service.
In the former Bistro Schweizerhof creative German dishes are served in a casual ambience, ranging from Berlin veal liver to monkfish, and impress with their excellent ingreidients.
Ernst-August Gehrke's star-earning potential at La Forge sets the bar high. Here he focuses on seasonal, regional and authentic dishes, to go along with an extensive wine list with 500 wines to try. In summer, there is also seating in the orchard.
The restaurant resembles a typical Harz restaurant, and the cuisine also follows the local tradition with local game and fish. But the classic dishes benefit from a Mediterranean influence.
The Jagdhaus in the middle of a spacious park on the Zwischenahner Meer serves classic dishes as well as regional fish and game dishes in three romantic parlours. Recommended for an autumn visit.
The fusion of Japanese and South American cuisine makes Dennis Düvel and Stefan Wiede's creations a delight. There are no sequences of courses, you eat what is ready - and bursting with flavour.
Now in its seventh generation of family ownership, the Backer family focuses on sustainable cuisine. Venison from the local forests is served as sauerbraten, ragout or braised shoulder, and vegetables are home-grown.
Alexander Niemeyer's Heidschnuckenbraten (roast moorland lamb) shows how regional cuisine can be beautifully combined with French cuisine. The alcoves in the cosy restaurant and the summer terrace are charming.
The Palio takes you on a sensual journey to Tuscany - visually with its palazzo ambience, gastronomic with changing specialties from Italy's regions. There is also a purely vegetarian menu on offer.
First the design, then the recipe. Creative and with a hint of childhood flavours, Salvatore Fontanazza conjures up special dishes such as sweetbreads with goosefoot and eel with salted lemon. Worth seeing: Chef's table in the open kitchen.
Organic ingredients take precedence here. The ambitious kitchen prepares delicious dishes using regional, seasonal and organic produce. A great concept, with sophisticated vegetarian dishes, plus meat on request.