Child friendly – restaurants in Lower Saxony
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.
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 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.
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.
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.
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.
The Geinitz family lovingly run the hotel and restaurant with refined pub cuisine. The menu features regional products such as 72-hour cooked shoulder of Harz beef or game with "Gemüsigem" to accompany it.
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.
Run by the fourth generation of this family-owned hotel, tradition is omnipresent in the kitchen. Here you will find classic dishes with a regional focus and a touch of the Mediterranean.