Best Street Food Restaurants in Lower Saxony
At vorveg, the food is not only plant-based, the operators have also rejected overseas products such as avocado and mango. This is not a shortcoming. Sandwiches, pancakes, bagels: trained chef Florian Skupski brings vegan and sustainable street food to the table.
Homemade noodles and broths form the basis of the ramen dishes, which are presented in a variety of ways - currently, for example, with the citrusy freshness of yuzu and crispy vegetable straw. If this location is overcrowded again, there is a second branch on Georgswall.
"Make a reservation" or "bring your own waiting time" is often the motto at The Harp, as the shop defends its reputation as the best burger joint in the city with creations such as "Machete Double Crunch" or "Cheesophil". All kinds of beers flow from the taps. Music: loud.
The new ælling looks fresh out of the box. The restaurant has shed its musty market hall flair and opened a new shop in Südstadt. The two owners' smørrebrød, with prawns, dill, cress and lemon zest, remain as good as ever.
When it comes to Neapolitan pizza, there is no alternative to the Bestia. The dough - baked at 480 degrees for a maximum of 90 seconds - is tender and fluffy. The topping ingredients from Italy are of good quality. Particularly delicious: the white pizza with fior di latte, mortadella and pistachio pesto.
You sometimes have to fight for a seat here, but it's worth the effort: there are sandwiches with chorizo and onion marmalade, all kinds of eggs Benedict variations or great pancakes with refined tonka bean cream. And an elderflower lemonade? Homemade, of course.
A candidate for a favourite restaurant, because the massive stone oven transforms the homemade sourdough into tender pizza, panini or bread with tinned sardines and fresh lemon juice. Served with home-made sour vegetables and a Cynar tonic? A strong performance!
The market hall in Hanover is not necessarily synonymous with high quality, but DOLI offers hope; the Georgian artisan cuisine is stunning. Kubdari and borscht are freshly prepared and flavoured with great flair. Be sure to try the khinkali pastry bags!
Michelin-starred chef Thomas Wohlfeld has opened a casual second restaurant here with his wife Ann-Kristin. The breakfast restaurant's menu includes outstanding Eggs Benedict and Croque Madame, but also daring dishes such as muffins with chicken drumstick, blueberries, cucumber and dill.
"You have to like a dish yourself before you can serve it to guests" - Mum Edith adheres to this Chinese proverb when she serves up her "Real Hong Kong Food". Dad Patrick makes the tea service. Be sure to try it: beef belly and beef fascia with onions and cabbage.
Chopping and chopping to the beat. One of the aspects that elevates the Thai food at Mimi's Thai Kitchen above the average is the freshness of the ingredients. There is lukewarm laab, Thai omelette, and when the whole fish "Pla Rad Prik" is available, it's time to dig in!
Fans of smashed burgers with crispy buns, crispy, juicy patties, melted onions and pickled gherkins also sink the high-calorie hand grenades into bowls of cheese sauce. If you want to take it to the extreme, order fries and deep-fried chicken pieces.
The biggest epochal change in the Plümecke world took place in 2016: the switch from Herrenhäuser Pils to Gilde. Regular guests had to deal with some crisis communication. Otherwise, everything was as it had been for over 100 years: Currywurst and half chickens in a lush pub atmosphere.
The shop now prints its own T-shirts. Is the merchandise doing well? One thing is certain: the well-made smashed burgers, often offered in creative variations, are so popular that the pub quickly runs out of space. "Loaded Fries" make the calorie happiness perfect.
Here, home-baked kebab pockets are filled with crispy meat, fresh vegetables, herbs and sauces. Everything is then drizzled with lemon juice. One of, if not the best kebab shops in the city, which is why the queue often stretches around the corner.
Operator Cetin Nayir is always putting a new spin on his homemade manti, for example with asparagus, hollandaise sauce and pistachio or with fresh summer truffles and parmesan. However, the classic with beef filling, yoghurt sauce and paprika oil is and remains a constant delight.
At Curry Culum, we find a great combination of liquid and solid: not only do they serve excellent burgers with good fries, but also an abundance of different types of gin, which are classically married with tonic water.
A unique takeaway that you rarely find anymore. Giant ribs, meatballs and schnitzel, as well as liver slices, are served alongside chips or fried potatoes. They are often accompanied by a casual snack. If there's knuckle of pork with creamed sauerkraut, then it's time to treat yourself!
If Giorgio Marchioretti is not satisfied with the goods he receives in Germany, he has them sent directly from his homeland, Piedmont: sausages, cheese or wine. That says a lot about the small restaurant, where guests are treated to authentic snacks.
The Pastabar's greatest pleasure is the homemade pasta. These are prepared as classics, such as paccheri all'arrabbiata, but there are also creative variations to choose from, such as tagliatelle con pesto kale with kale pesto instead of basil pesto. The wines are okay.