The best restaurants in Lower Saxony in the Mid-Range Price Category
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 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 kitchen consistently uses regional ingredients, some of which come from the forest right outside the door: herbs, mushrooms, spruce needles. This results in seasonal dishes that are sometimes surprisingly original.
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.
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.
Enjoyment in the heart of Osnabrück in the city's oldest restaurant. Hearty dishes such as braised ox cheek in Altbiersauce and international dishes such as corn-fed poulard breast with pea and wasabi puree are sure to delight.
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.
Set among tall oak trees and trout ponds, chef Markus Schubert prepares delicious dishes made from high quality ingredients. The dumpling dishes are lovely. There is seating on a beautiful lakeside terrace as well as in a winter garden with a fireplace.
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.
Of course there are some truffle dishes. But there are also dishes dominated by meat - and these are served modularly, i.e. with a variety of side dishes and sauces. The large sun terrace is beautiful.
Simple tables and chairs, with a view of the kitchen - the dining room serves fresh, high-quality food in a straightforward style. Guests praise the friendly and pleasant service.
Comfort and local delicacies in beautiful East Frisia. The kitchen team will spoil you with tried and tested classics and modern dishes made from regional treasures. The rack of lamb is just as convincing as the good wines.
Beautiful beach restaurant in the dunes with a view of the North Sea. The kitchen serves typical island dishes such as potato soup and boiled beef - served on the terrace in good weather and by the fireplace in stormy weather.