The Best Restaurants with 1 Falstaff Fork(s) in Brandenburg
Tender suckling pig kidneys instead of lobster: owner and head chef Guido Kachel is a master of his trade and attaches great importance to the freshness of regional products, which he processes with great care.
Integration and inclusion create a special atmosphere here. The multicultural kitchen team transforms regional ingredients into international classics such as steaks, burgers and char for the ultimate indulgence.
The three chefs conjure up fine culinary treasures from the kitchen cupboard. In this friendly inn, they mainly serve what the region has to offer - authentic, honest and handmade.
The unconventional restaurant offers small dishes to share: The products for the Brandenburg tapas come from the surrounding area. Head chef Christian Heymer cooks radically regional and seasonal dishes.
Pink saddle of venison, zander on the skin or chanterelle tartare - patron and head chef Jan Eilers follows a clear mission: he cooks regional, sustainable, fresh and down-to-earth food. Accompanied by full-bodied wines.
From starter to dessert: the pear (think of the Fontane poem!) is of course a must in the castle restaurant, which is also popular for family celebrations - or after a visit to the museum.
Seasonality, freshness, regionality and in-house production are of great importance to the kitchen team in the thatched fish house. You can also just enjoy a good fish sandwich on the deli terrace.
An unusual place for pleasant evenings: The historic petrol station from the 1930s not far from Glienicke Bridge has been impressing guests with its classic French bistro cuisine for years. The guests love it.
The hotel restaurant, beautifully situated on the Great Plessow Lake with a cozy beer garden, offers regional dishes and classics such as Königsberger Klopse. Served with a freshly tapped beer from the hotel's own brewery.
A sophisticated country house flair in the family-run restaurant with overnight accommodation: the kitchen team focuses on seasonally changing three- or five-course menus with matching wines.