Barrier-free – 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".
Tony Hohlfeld's Nordic-influenced two-star cuisine never ceases to amaze with its originality, variety of flavors and precision. It is congenially complemented by the ideas of sommelier Mona Schrader.
Benjamin Gallein's cuisine is both exquisite and refined. He leaves the composition of the menus to the guests. Fine dining in a casual atmosphere with a view of the Leine.
Yoshizumi Nagaya's second restaurant has an incredibly grounding effect. The menu sequence, which is based on ceremonial kaiseki cuisine, shines with the contrast of the many small courses, and also with the quality of the produce.
A good mix of elegant atmosphere, innovative French-based cuisine and pleasant guest service. The wine list demonstrates great expertise. Bistro dishes are available in the Kleiner Friedrich.
Casual fine dining that focuses on the essentials: Head chef Thomas Wohlfeld creates almost purist dishes - which have earned him a star - in the open kitchen with complete transparency.
Attractive industrial architecture paired with creative urban world cuisine in a menu that changes every six weeks. Head chef Randy de Jong creates seasonal, modern creative dishes.
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 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.
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.
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.
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 young team focuses on regional, honest cuisine with the best produce, and enriches it with Italian elements. Guests dine in the friendly restaurant or in the beer garden.
Great location merges with fine dining: the destination restaurant at an altitude of 136 meters offers good traditional cuisine with seasonal products - and a view of the extensive park at sunset.
Everything really is homemade here, from the bread to the pickled cranberries. The clearly laid out menu offers regional dishes with a Mediterranean twist. In summer, the garden terrace beckons.
Located in the historic district, Sven Hütten masterfully combines regional cuisine with inspiration from all over the world. The owners also make their own-brand of packaged fine foods and give cooking classes.
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.