The best "German Cuisine"-Restaurants
The continuity of fine dining is celebrated here: Claus-Peter Lumpp and his team have been serving modern French cuisine that touches the heart and soul for many years. Predicate: tasteful.
The open kitchen - also known as the "laboratory of love" - produces perfectly crafted menus that reflect the diversity of German cuisine. Chic design, top wines and pleasant service.
Long a legend, Clemens Rambichler's exceptionally excellent cuisine confirms the first-class reputation of this chic restaurant time and time again. World-class gourmet cuisine!
Thomas Schanz has created a true gourmet temple where wine culture is not neglected. His cuisine is exceptionally complex and characterized by a multifaceted aroma.
The chic, elegantly styled interior is the perfect backdrop for Sebastian Sandor's cuisine, which guides you through the multifaceted world of flavors with sophisticated gourmet creations.
Tony Hohlfeld creates moments of pleasure away from the mainstream. His dishes are dazzling, sometimes daring, but never provocative. Mona Schrader's wines are the crowning glory of the cuisine.
The Keller family's traditional restaurant has long been a culinary institution, where classic French haute cuisine is still celebrated. The wine list is legendary!
The restaurant legend by Andree Köthe and Yves Ollech enters the next round without any hint of ageing. The focus is on vegetables in their very own interpretation. This calls for white wines like Luckerts Creutz!
Thomas Kellermann never ceases to amaze with his unusual creations, which he serves in the chic restaurant within the Egerner Höfe - such as yellowtail mackerel with wheat beer and elderberry.
"Boundless home" - that is the motto of this highly decorated restaurant. What does that mean? Pork fed with Franconian hazelnuts or details such as cherry blossoms, salted for two years. Stay curious!
Elegance is the trump card here, the refined cuisine perfectly complements the purist-chic interior of the award-winning gourmet restaurant. Great taste cinema, plus a perfect selection of wines.
Julian Stowasser is a master of high cuisine and Marco D'Andrea is his counterpart when it comes to desserts. Pike dumplings with caviar or Ike Jime salmon with chicken dashi show sophistication. Dream view of the Alster.
Even after fourteen years, Peter Hagen-Wiest has not run out of ideas. Impressively precise menus full of character are served in the exclusive ambience of the gourmet restaurant belonging to Europa-Park.
Those who go to etz do so consciously. Divided into seven (!) seasons, the menu with its numerous courses changes weekly. Whether freshly picked, fermented or long matured, the keyword is appreciation.
One of the most exciting new openings of the year: Yannick Noack takes guests on a great culinary journey along the Moselle. Exceptional, tasty creations, also à la carte.
Craftsmanship in the best sense of the word: guests can watch as Benjamin Peifer cooks for them. Many small and medium-sized courses characterize his menu. Much of it is homemade, including the ham and soy sauce.
Head chef Boris Rommel loves interacting with guests. Time and again, the man with the cap explains his creations at the table. Sommelier Max Johne opens matching bottles in the feudal ambience.
With Christian Binder, the Steinheuers' restaurant remains on course for success. With his ingenious creations, the talented chef creates sustainable enjoyment at the highest level.
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.
Marcus Langer is the new man at the helm of the gourmet restaurant in the boutique hotel "Kronenschlösschen" - and the culinary class has noticeably picked up speed. The 40-year-old impressively demonstrates how profound, lively and aromatic classic French haute cuisine can be when it is given a contemporary twist. His deep-flavored sauces, stocks and vinaigrettes in particular set wonderful accents and serve as an aromatic bridge to the excellent products, which Langer stages with a clear signature. This straightforward, aromatically concentrated style is already evident in the small appetizers: cauliflower heads in a simply perfectly spicy Thai curry mayonnaise and a delicately aromatic broccoli mousse open the menu successfully. The first course presents marinated yellowtail mackerel in two textures - as a tartare and as a tender fillet - accompanied by celery rolls and surrounded by a foam of herbs, kefir and lime caviar. This is followed by a foam soup of parsley root, refreshingly flavored with Amalfi lemon and refined with sunflower seed crunch: unpretentious, but excellent. Then come the medallions of Atlantic lobster on Jerusalem artichoke confit with elderberry-caper vinaigrette and the wonderfully tender venison, ennobled by a sauce of liver and chocolate. This is accompanied by a praline filled with creamed savoy cabbage and braised salsify. The finale is followed by great patisserie art: marigold ice cream, variations of quince in jus, mousse and gel as well as mille-feuille of fromage blanc. Magnificent!