The Best 10 Mid-Range priced Restaurants in Schleswig-Holstein
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.
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.
Ulf Sierks and Anna Bandholt spoil you with regional dishes in the cozy Friesenstube: Roast beef from Holstein heifers, venison schnitzel or homemade venison sausages. Cozy by the fireplace, beautiful garden.
Wonderful country inn and the special signature of Frank Brüdigam inspire: Fine rustic dishes with goat's cheese and apple burger, game ragout, Oldenburg flying duck and cauliflower on curry hummus.
Refined home cooking with a Nordic touch, from Holstein potato soup to salmon tartare with mustard and dill sauce. Whether it's a small lunch, tea time or dinner on the beautiful sun terrace - it's all pure enjoyment!
Oliver Firla's Schlei inn in a dream location. From cakes to sausages, everything is homemade. Thomas Otte's menu includes potato and wild garlic dumplings, Galloway goulash and the legendary Viking pizza.
Historic flair meets modern cuisine: under floating ship models you can enjoy freshly caught fish, fine meat dishes or surprising vegan creations such as smoked Lübeck tempeh.