Credit Cards accepted – 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".
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.
For over 15 years, Enrico Dunkel has been impressing guests in his elegant and cosy restaurant with monthly changing seasonal 5- to 7-course menus, which are perfectly matched to the accompanying wines.
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.
Everything here revolves around meat; and to cook it as perfectly as possible with a beautiful crust, an oven heated up to 800 degrees is used. The selection of wines from German winegrowers shows care.
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.
Playful, aromatic cuisine without limits - that is Kevin Gideon's motto. In his small restaurant with 22 seats, he prepares changing menus in the open kitchen, all of which are innovative and clearly named.
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.