The Best 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.
Gourmet excellence in the north, classically francophile. Dirk Luther has been shining for many years with refined creations at the highest level of craftsmanship. Elegant ambience with an omnipresent sea view.
Holger Bodendorf and Denis Brühl create sophisticated dishes from the finest ingredients in gourmet heaven: Heligoland lobster, lukewarm poussin with chanterelles or glazed sole with truffles. Large selection of wines.
Felix Gabel presents Nordic products in a Scandinavian guise. Menus such as "Pirates of the North Frisians" or "There's a lamb standing around on Amrum" combine lightness with a love of experimentation.
The white manor house offers fine cuisine with a view of the ponies and lake: scallops with truffles, goat's curd tortellini with beet cream or grilled fish. Seasonal variety at the highest level.
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.
Good taste is at home in the gourmet institution's Friesenstube. Exceptional dishes, classics and famous Müller creations such as "pot au feu of lobster" or sole fillets au gratin.
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.
Fine cuisine in Frisian. René and Daniela Dittrich conjure up aromatic dishes in the kitchen and the cordial service offers matching wines. Cosmopolitan flavors, Nordic accents, handmade down to the last detail.
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.