Top 10 Mid-Range Restaurants in Germany
They hang in the vaults two floors below the dining room, patron Jockl Kaiser's cuatellos: the finest in-house cured ham made from the best Swabian-Hallard pork, Kaiser's pride and joy. They are stored here for 30 months until they are allowed upstairs, in the room with the wood-fired oven and the view down to Nördlingen. You are then presented with a distillate, with the invitation to smell: fresh, woody, stimulating - rosemary. It is the non-alcoholic accompaniment that Kaiser himself produced with a distillery friend. In "Meyers Keller", things are done in the traditional way. It is both a gourmet restaurant and a pub at the same time - in the building of a former brewery that Kaiser's mother once ran. The cuisine offered by Jockl Kaiser plays with these two poles, aiming to challenge guests who have come for Maultäschle and show those who have made the journey to Swabia for the delicious Carabinero with peaches and buttermilk where every idea is rooted: in upscale home cooking. And it works. Also because Jockl's wife, Evelin Kaiser, is an outstanding hostess who, with as much cordiality as knowledge, shows the way between pub and gourmet cuisine right from the service stage. Of course, tavern delicacies are an absolute must, just like the homemade ham. But a real highlight comes inconspicuously disguised as a pre-dessert: the jamei cheese as a cream and sliced with a rice chip on a delicious elderflower granité. Here, flavors and textures mingle to create what a menu on the table predicts: fireworks.
Former Chancellor Olaf Scholz and French President Emmanuel Macron dined here in 2023. It serves "new Prussian cuisine" full of finesse. The restaurant is an ideal address for special occasions.
The two Andreasses (Lutz in service, Hettinger in the open kitchen) offer a nostalgic gourmet experience in the vaulted cellar. The intimate setting is matched by a wine list that astounds with its depth.
Gourmet restaurant with attitude and a clear focus on craftsmanship and products. The lack of a star has not detracted from the informal creations of the kitchen team led by Jan Maier and Tobias Becker.
Despite a 400-year family history, the culinary focus is on the future: there are traditional dishes such as braised duck and modern dishes such as dumplings with pike and zander.
Down-to-earth German cuisine and culinary childhood memories meet a love of regional products, star expertise from the Rutz and hospitality with wine bar aspirations in an old half-timbered house.
Wilhelm Hauff's "Schatzhauser" would probably have been shocked by the spicy papaya salad and crispy chicken burger "Asia style", but there is also lentil stew and Maultaschen here. Tastes great.
Head chef Caio Benati offers daily changing lunch menus, à la carte and tasting menus - with dishes such as mushroom consommé with exotic mushrooms, wakame and lemongrass or venison with Jerusalem artichokes.
When chef Cliff Hämmerle invites guests to the table, he always serves first-class and imaginative dishes. Gourmet delights at their finest, accompanied by the right wines.
Marcel Görke focuses on vegetables: hay onions with porcini mushrooms, savoy cabbage with Jerusalem artichokes, finely nuanced beurre blanc, fish and meat can be added. Regional products set the tone.
The Fehrenbacher family manages the fine balancing act between down-to-earth and high cuisine in their Adler. Here, homage is paid to the classics, which blend excellently with modern influences and flavors.
You can never be sure in advance what will be on the Hupperts menu: The chef decides which fish and vegetables to put on the plate depending on the market situation. Because the restaurant is small and intimate, you should make a reservation.
A place of variety: In the former inn with butcher's shop, Swabian hospitality meets French-inspired cuisine with a regional focus. The midweek special menu is available on Wednesdays.
The gourmet version of the two Schwane restaurants presents itself in the most elegant way: nine courses, each dedicated to a "Kraut". Served exclusively with Franconian wines, and only the best.
An institution of vegetarian and vegan fine dining is located in a Berlin backyard. Cookies is always worth a visit for top-class plant-based creations.
Old master Alexander Kunz has been on a gourmet course for many years. His cuisine is correspondingly refined, but without neglecting his regional roots and seasonal offerings.
Stephan Mießner and his team serve excellent menus in the trendy deli, restaurant and lounge. Guests can also put together their own menu.
The menu begins with home-baked potato bread. The other courses consist of components such as duck liver variations and white peach sorbet. Dining takes place in a modern and cozy atmosphere.
You probably wouldn't look for top-class Italian cuisine in Freiburg? But you should: at Eichhalde, Federico Campolattano conjures up refined Italian dishes ranging from the art of pasta to Wagyu tongue.
Andreas Sondej's dishes are authentic and sustainable. The menu changes every four weeks and is based on fruit, vegetables and herbs from the restaurant's own garden, which is supported by Grandpa Knapp.