"Outdoor Dining Area" Restaurants in Schleswig-Holstein
Between the dunes, chef Jan-Philipp Berner and chef Jan Fehling bring the best of the region to the plate. Fresh catch and hand-picked products in creative, Nordic-inspired gourmet cuisine.
Legendary cult place with beach romance and flair: prawns in garlic butter, Ibérico pork, North Sea turbot from the oven and a legendary wine list await you here. Culinary experience in the dunes.
Chef Quirin Brundobler delights with delicate delights from the farm and the fjord. Five to seven courses with beet in salt dough, lobster and Hörup wagyu. Fine wines, an elegant ambience and a view of the marina.
The generational change at "Wullenwever" is taking place almost effortlessly: Roy Petermann, who has shaped the Lübeck restaurant for a quarter of a century, recently handed over the reins to his 26-year-old son Jean-Luc. The young chef, trained in Naurath at "Rüssels Landhaus" and at "Söl'ring Hof" on Sylt, is already making his own mark. His mother Manuela Petermann is responsible for the cheerful service and an extensive wine list with an impressive depth of vintages and a focus on Germany, France and Italy in the patrician house built in 1585. The limoncello salmon marinated on sea buckthorn with Sylt rose already outlines the stylistic guideline of the cuisine: freshness, fruit and acidity. The sea buckthorn cream brings a tart tension into play, the limoncello oil emphasizes the citrus character, trout caviar adds a salty touch - a homage to the North German coast and a surprising interplay of flavours. The tea-smoked quail shows the more playful side of the duo: pumpkin, pickled and as a flan, meets a sweet and sour intermezzo in the date and bacon vinaigrette, while the leg and breast are cooked to perfection. The lightly glazed red mullet fillet on Mediterranean vegetables in a smoky, spicy bouillabaisse stock, accompanied by a subtly spicy rouille sauce, is equally delicate. Dried fennel adds a refined, sweetish aniseed note. The classics also have their place: the à point cooked saddle of venison with young celeriac and porcini mushrooms rests on a concentrated jus flavored with Americana grapes - just one of the many unpretentious yet imaginative touches of this cuisine.
René Verse serves gourmet cuisine in the footsteps of Nils Henkel. Tipken's "Flora and Fauna" menu combines meat and fish with fine vegetable cuisine. Herbs and spices provide aromatic depth.
Elegant gourmet restaurant since 1990. Thomas Lemke and Simone Melis inspire with a breath of fresh air and refined menus of the highest standard. Sommelier Ralf Brönner recommends fine wines to accompany them.
Head chef Gunter Ehinger combines creativity and precision to create inspiring menus. Guests can choose between set menus or à la carte and enjoy stylish fine dining at the wellness hotel on the Baltic Sea beach.
Stylish banker's villa with a dream view of the fjord, elegant precision with North German down-to-earthness in Lasse Knickrehm's menus. Artichokes from Plön, North Sea red mullet, Bresse chicken from Odefey.
Economy and gourmet restaurant have merged in the best possible way. Ice cabbage salad with cranberries, braised pumpkin with saffron polenta, boiled beef tongue with braised chicory - down-to-earth and refined at the same time.
Seasonal, regional, flavorful country house cuisine, Matthias Gförer consistently focuses on sustainability and enjoyment. Vegetables from the estate garden play the main role, with meat as an option. (A) Good for connoisseurs.
Inspired by Holger Bodendorf's haute cuisine, the best products are served as flavorful compositions: Breton cod with nut butter foam or onglet of US prime beef.
Pure indulgence on the Baltic Sea. In the elegant hotel, chef Sebastian Hamester spoils you with changing seasonal delicacies, freshly caught fish, selected meats and fine sushi creations.
Jan Boddenberg likes to keep things original with regional classics, complemented by modern dishes such as pike-perch with chanterelles, pulled pork roll or a burger of origin with truffles. Variety beckons with the five-course surprise menu.
Elegant with a dream terrace and fjord view. Varied menu with international favorites from the open kitchen: from caprese crema and homemade pasta to Faroese salmon with caviar beurre-blanc.
Delicacies with products from the in-house farm delight in a stylish industrial-retro ambience. Homemade pasta, fish and chips and tender Husum rump steak. Wonderfully British: high tea.
Lunden is a small community with around 1700 inhabitants in Dithmarschen. One of the few roads leads to the country hotel "Lindenhof 1887", which is the culinary center of the village and the region. Dithmarschen is known as the land of cabbages, which thrive particularly well in the hinterland of the North Sea. Tjark Peter Maaß works on his dishes in this environment; in addition to regional classics such as matjes, whole duck carved at the table or black cream puffs with cabbage sausage and cherries, he offers an ambitious six-course menu. He draws on his many years of experience in gourmet restaurants such as the "Lorenz Adlon Esszimmer" in Berlin and the "Alter Meierhof" in Glücksburg. The wafer-thinly sliced, very juicy venison carpaccio with black walnut, marinated navette and cranberries is a stimulating prelude that combines sweet and sour and earthy flavors. The aromatic cream soup of black salsify with deep-fried kale leaf is highlighted by a breaded, fluffy meatball of veal shank. The glazed fried halibut on a spicy crustacean foam is accompanied by Jerusalem artichoke potato chips and crunchy beet rolls. Maaß's style gets to the heart of the medium rare Barbarie duck breast with nutty beech mushrooms, chicory quarters with a delicate bitter note and deep Madeira jus: products are skillfully processed in an interplay of local color, a portion of cosmopolitanism and a refined fine dining accent. This makes the "Lindenhof 1887" an invigorating attraction in the Dithmarscher hinterland.
In the private dining room on Lake Plön, Robert Stolz creates natural fine dining full of sophistication and perfection with produce from his own garden. A visit to the open kitchen is expressly encouraged.
Gourmet cuisine with a daily changing menu. Cod and langoustine bouillabaisse, tournedos with summer truffle polenta, hummus with pimientos, balsamic raspberries - who doesn't work up an appetite!
Specialties from sea and land are combined directly at the Munkmarsch marina. Suckling pig crown with asparagus and caper-potato mousseline or skrei with pointed cabbage and scallops showcase fine cuisine.
Head chef Pierre Binder combines fresh, regional ingredients with creative craftsmanship to create sophisticated compositions. Freshly caught fish, dyke meadow lamb and seasonal vegetables taste of the north.