Restaurant- & Gasthausguide Germany 2024: Top 10 german cuisine
Vincent Klink likes to go from table to table in a restaurant that is unique for its traditional dishes. Here you can eat carpaccio cipriani and pork trotters with truffles, just like in the old days.
A bit of nostalgia, always informal and atmospheric. In the Bachstelze, guests dine together on a varied menu of 12 to 14 plates. Whatever the day's shopping brings to the table.
An institution when it comes to fish, warmly run by Dirk Kowalke and Benjamin Kast. Delicious dishes such as North Sea turbot with crustacean ragout or Labskaus. Excellent oysters, lobster, caviar, sushi and sashimi.
A picture-book inn, not only the interior exudes flair and charm. The cuisine is based entirely on first-class regional products, always fresh and prepared with finesse.
The cozy dining rooms in the renowned hotel have culinary cult status. Here, the Palatinate lives on in regional classics such as Saumagen, rump steak and the legendary Kanzlersuppe.
Markus Reis is a jack of all trades when it comes to culinary delights. His cozy restaurant offers a large selection of attractive dishes, always prepared using the best regional products.
If you want to learn about the finesse, effort and excellence of local Baden-Swabian cuisine, the Dorfstuben is the right place for you. An all-time favorite is the roast beef with fried Maultasche.
The little brother of the Schwarzer Adler, where the cooking is bourgeois but with the same dedication. Grandiose: the bone marrow with beef tartare and mushrooms. And of course: great wine selection.
It doesn't always have to be great cuisine. Thorsten Bender's casual second restaurant deliberately focuses on uncomplicated, but anything but banal casual cuisine, even on the terrace in summer.
It can be so easy to make guests happy in the middle of Berlin-Mitte: The modern pub focuses on down-to-earth home cooking with Königsberger Klopse, Forelle Müllerin and Senfeiern.