The Best Restaurants in Bremen
Phillip Probst conjures up Nordic fine dining from the finest ingredients: four to eight artfully composed courses, such as Helgoland lobster with ginger, yellowtail mackerel with nashi pear and saddle of venison with spruce.
34 seats and consistent, experimental fresh cuisine by Stefan Ladenberger. The menus are a feast for the eyes. Focus on menu evenings with a seasonal and thematic focus.
Pure history in the rustic vaulted cellar. North German specialties such as "sööt un suur" matjes fillet, sailor's rhubarb and Bremer Knipp grilled sausage. Entertainment with musical dinners and cabbage parties in the cold season.
Top Italian cuisine in an elegant ambience. Homemade pasta such as lasagnette with porcini mushrooms or tagliolini with langoustine, highly praised risottos and excellent secondi, cannoli siciliani as a sweet finish.
Homemade pasta, excellent antipasti and delicious meat and fish dishes bear the signature of Elvis and Denis Behljuljevic, who are passionate about reinterpreting Italian tradition.
Natusch is synonymous with the freshest fish. Skillfully prepared by chef Thomas Wiese. In Hollywood star Errol Flynn's yacht interior, you can enjoy fillets of deep-sea redfish, salmon and turbot.
Versatility is the order of the day at Phillip Probst, low waste is the guiding principle and the menu changes according to market conditions. Marinated redfish or onsen egg as a starter, followed by Ikarimi salmon and grilled duck.
Enjoy freshly caught fish, fine meat dishes or creative vegan dishes by the water with a view of the marina. Seasonal cuisine, a large selection of wines, a lovely lunch menu and a legendary kitchen party.
Christina Bolt surprises with exciting creations: fine fish dishes, exquisite game and regional ingredients. Light, creative cuisine that brings the nearby forest, river and sea to life.
French-inspired brasserie with variety: from foie gras, oysters and bouillabaisse to ceviche, tom yam soup, steak frites, grilled tuna and Wiener schnitzel. Mini dessert surprise.
French-German brasserie cuisine with seasonal ingredients. Classics meet refined creations that impress with their clear flavors and fine balance. Culinary art with precision and style.
Open kitchen, lively and informal atmosphere. Jan-Philipp Iwersen delights with refined dishes: tuna tataki with orange pepper and matjes, gorgonzola risotto with pear or fish with tarragon and mustard cream.
Take off internationally with a view of the tarmac: Italy with vitello tonnato and pasta, Asia with curry and teriyaki, America with BBQ wings, burgers and NY cheesecake. Food as a special experience.