The Best Restaurants in Lower Saxony
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.
Dry-aged char with watermelon, olive and yoghurt or shrimp with tomato and herb bacon - Benjamin Gallein is bursting with energy and a thirst for discovery. A visit to Votum is simply an experience.
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.
In the magnificent ambience of the centuries-old Schwöbber Castle, guests can also expect fine dining under the new head chef Anna Köpke, but with an emphasis on variety and modern lightness.
Highly aesthetic Japanese casual fine dining in kaiseki style. The traditional concept of a multi-course, light menu taken at the tea ceremony is softened by the enjoyment of wine.
Haute cuisine with a North Sea panorama: Marc Rennhack's spectacular cuisine, the seasonal menus and the excellent wine list guarantee great enjoyment; the magnificent sea backdrop does the rest.
Daniel Raub's cuisine speaks a clear language: it combines high French culinary art with seasonal delicacies and concentrates on the essentials. Enjoyment is guaranteed in this cozy establishment.
Thomas Wohlfeld complements the rest of the city's culinary offerings with his unagitated yet creative high cuisine. The name says it all: the quality of the craftsmanship will make gourmets sigh with satisfaction.
Gourmet cuisine created with heart and soul from seasonal, regional ingredients, even the crockery is homemade! If you want, you can even book a pottery course with chef Tom Elstermeyer.
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.
Markus Kebschull has earned the highest acclaim for his extravagant haute cuisine. In his elegant, bright restaurant with a direct view of the North Sea, even vegetarians will be happy.
Enrico Dunkel has been flying the gourmet flag in Braunschweig for many years. His excellent, handcrafted gourmet cuisine is exciting, creative and focuses on good products.
Exclusive cuisine in the family-run wellness hotel. Here, regional classics meet international dishes; Ralph Hollokoi has put together a sophisticated blend of good taste.
Kevin Gideon is a chef on a mission: he wants to create experiences with surprising flavor combinations. His extraordinary menus reveal a cuisine that skillfully juggles flavours.
Salvatore Fontanazza successfully blends the traditions of his native Sicily with influences from all over the world. His preference for seafood specialties is clearly evident.
Since the departure of Nico Kuckenburg, former sous chef at Votum, Wild Duck has returned to uncomplicated, creative gourmet cuisine. Nevertheless, it remains one of the better restaurants in the city.
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.
If you are looking for regional North Sea cuisine with fresh produce from the salt marshes and the sea, this is the place for you: the food is cooked with skill in the house behind the old dyke and the menu changes daily.
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.
In a relaxed and friendly atmosphere, guests are spoiled with a wide range of finely prepared dishes. You can order a drink or a wine from the well-stocked menu to accompany your meal.