"Dogs allowed" Restaurants in Lower Saxony
Char meets red cabbage and kumquat, veal meets chanterelles and banana: in the Kesselhaus, Randy de Jong doesn't cook for the sake of creativity, but in the pursuit of exciting flavors.
With great dedication and passion, Sven Holthaus has cooked his way to the top of Hanover with his Marie. His style: fresh, seasonal, modern, creative - and sometimes plant-based.
Host Clarissa and chef Malte Ibbeken pay attention to seasonal and regional produce when shopping. Together with the creativity of the kitchen team, this results in light-footed, exhilarating gourmet cuisine.
Not a loud restaurant, but local gourmets swear by the consistently good gourmet cuisine of Dieter Grubert, who stands alone at the stove, but cooks like only a whole kitchen team can.
The Fachwerk restaurant should soon become famous beyond the borders of Lower Saxony with its distinguished cuisine and outstanding wine selection with respectable vintage depth. Let's go there!
It serves fresh, artisan cuisine made from regional ingredients - 98 percent of which come directly from Lower Saxony. Bread and sauces are made in-house. Passion on the plate that you can taste!
The country trip to the village of Thönse near Hanover is well worth it: a visit to the Schulze couple's home promises to be a real treat. In addition, there is the warm hospitality that you don't find everywhere in northern Germany.
As a member of the Slow Food movement, this traditional restaurant focuses on the best seasonal produce, sourced locally wherever possible. The sophisticated cuisine also features Mediterranean lightness.
He is a curious world traveler when it comes to culinary delights: Wolfgang Pade is always on the lookout for recipes and cooking techniques from near and far to enrich his fascinating fresh cuisine.
A special kind of sushi restaurant: Dennis Düvel and Stefan Wiede combine Japanese and South American traditions and bring their flavorful creations to the table in a spontaneous sequence of courses.
La Fenice understands that the heights of Italian cuisine can only be reached with the best products and craftsmanship. Charming creativity rounds off this approach.
Mauro Stiller offers a new menu every four weeks - the talented chef has plenty of good culinary ideas. The wine list, which includes many exciting vintages, goes well with this.
Wonderful feel-good cuisine, where classic flavors are spiced up with creative accents: Fancy veal shank à la gremolata or monkfish octopus ragout with potato cake?
The inn in the north of the Lüneburg Heath has been family-owned since the 18th century. Today, visitors can look forward to regional classics with a fresh twist and some vegetarian dishes.
You wouldn't expect such fine, refined regional cuisine in this cozy Harz village. And if you don't want to take a trip through the mountains after your meal, you can stay overnight in the hotel.
In a former sugar refinery, chef Alexander Riehl prepares solid, finely balanced gourmet cuisine, ranging from veal meatballs with mashed potatoes to turbot in champagne sauce.
In a beautiful atmosphere, next to oak trees and trout ponds, guests can enjoy Markus Schubert's fresh, French-inspired cuisine in the stylish restaurant, where he likes to serve fish from his neighbor.
The chic half-timbered flair is just as captivating as the excellent artisan cuisine, which entices the public with seasonal and tried-and-tested dishes such as oysters, tartare and steaks. Good wines.
The Genussdomizil attracts many gourmets from Hanover and the surrounding area. Understandably so, because impeccable artisan cuisine like that of the Müller brothers is not to be found everywhere in this area.
Not only are the ramen noodles freshly prepared here, but also - very traditionally - all the other ingredients of the hot broth. The delicious red bean ice cream is recommended as a sweet finish.