The Best Restaurants with 2 Falstaff-Gabel(n) in Hanover
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.
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.
Mayor's tataki or wagyu pho, plus all kinds of cuts from renowned breeders in Germany or Australia: chef Benjamin Busmann attracts meat fans with his creations.
In the family atmosphere of the Ristorante, guests can experience Italian cuisine at its finest. Always homemade and freshly prepared, the popular Italian classics are served here.
Sophisticated haute cuisine in the heart of Hanover: at the elegant Mary's, the multi-course menus are constantly changing, allowing gourmets to embark on amazing taste journeys time and time again.
Raj Dass is a master of Indian cuisine, his dishes are bursting with spice and aroma. The house specialty is the thali, a menu that includes a whole range of traditional dishes.
With his confident French artisan cuisine, chef Maik Neumann has carved out a niche for himself in Hanover: Fish soup, tartare, game pâté, veal kidneys and steak frites at their best.
The insalata di mare, the homemade ravioli and the veal escalope with Parma ham are just three of the many specialties served with grandeur in the chic and cozy restaurant.
Roy Stache lives his passion for gastronomy, his cuisine is extremely creative and always with a touch of international sophistication. Moments of pleasure that will be remembered.
The "typical German cuisine" that Albertz. ("The German Eatery") claims to be "rethought", is hidden on the menu between good Mediterranean-cosmopolitan dishes.
On a small scale, owner and chef Benjamin Meusel serves up uncomplicated gourmet cuisine, be it parmesan ravioli with truffles, lobster with tomato compote or monkfish in a bouillabaisse sauce.
Sascha Werhahn's cooking is at its most powerful when he lets the arrangement of ingredients follow an idea of taste, but sometimes his penchant for craftsmanship and presentation takes over.
Supperclub 34 has been around for several years. This year, however, the cards have been reshuffled with two new appointments, or rather: the wine and menu cards have been reshuffled. Since September, Deniz Petrovic, who has been at the helm of the two-star restaurant "Jante" for over two years, has been in charge of the kitchen. Host and sommelier in one person is Oliver Fabris, who knew how to accompany Benjamin Gallein's creative dishes with exquisite wines at the former Michelin-starred restaurant "Ole Deele" in Burgwedel. The price structure of the restaurant (5- to 9-course menus for 65 to 108 euros, à la carte from 7 to 34 euros) does set limits on product purchasing, which has a direct impact on the quality on the plate. However, this does not mean that Petrovic does not take the restaurant's casual snack and bar concept to another level with his craftsmanship and creativity. For example, when he drapes a rose from thick radish slices. With warm vegetable jus, spicy pepperoni gel and cool trout caviar, he turns the starter into a wonderful interplay of temperatures and textures. The chef's repertoire also includes a hearty morsel such as a sandwich of buttery brioche slices, sweet melted onions and fat-covered morcilla. Fabris picks up on the sweetness with a semi-dry Zierfandler from the Krug winery in Gumpoldskirchen. The Austrian also likes to pour something from his home country into his glass. Grandiose: a 2022 Morillon "Ried Obegg Aeon" from the Polz winery. With its cool elegance, the wine keeps a pulpo with yuzu gel and burnt buttermilk seasoned with the Japanese spice blend furikake in check.