Beer Selection – restaurants in Lower Saxony
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.
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.
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.
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.
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.
A gourmet temple on three floors high above Braunschweig. Tim Mälzer is responsible for the kitchen and food concept - and that means good meat dishes, delicious fish and all kinds of seasonal side dishes.
The country house on the edge of the Nordheide is now in its seventh generation of family management. The cuisine is correspondingly traditional, with classic dishes such as Heidschnuckenkeule but with a modern twist.
Jan Philip Stöver cooks according to the season and brings the Nordheide to the plate with regional potatoes and game from the surrounding forests - excellent country house cuisine with sustainable produce.