"Dogs allowed" Restaurants in Lower Saxony
Tony Hohlfeld's Nordic-influenced two-star cuisine never ceases to amaze with its originality, variety of flavors and precision. It is congenially complemented by the ideas of sommelier Mona Schrader.
Casual fine dining that focuses on the essentials: Head chef Thomas Wohlfeld creates almost purist dishes - which have earned him a star - in the open kitchen with complete transparency.
Attractive industrial architecture paired with creative urban world cuisine in a menu that changes every six weeks. Head chef Randy de Jong creates seasonal, modern creative dishes.
In the cozy dining room, gourmet cuisine sends a clear message: diners at Michelin-starred chef Daniel Raub's restaurant enjoy dishes made from exquisite seasonal produce without embellishment and cooked to perfection.
For over 15 years, Enrico Dunkel has been impressing guests in his elegant and cosy restaurant with monthly changing seasonal 5- to 7-course menus, which are perfectly matched to the accompanying wines.
The enchantingly modernized half-timbered house was already welcoming guests 300 years ago. Today, chef Daniel Klein spoils his guests with light regional and seasonal country cuisine.
Ernst-August Gehrke's star-earning potential at La Forge sets the bar high. Here he focuses on seasonal, regional and authentic dishes, to go along with an extensive wine list with 500 wines to try. In summer, there is also seating in the orchard.
Now in its seventh generation of family ownership, the Backer family focuses on sustainable cuisine. Venison from the local forests is served as sauerbraten, ragout or braised shoulder, and vegetables are home-grown.
The young team focuses on regional, honest cuisine with the best produce, and enriches it with Italian elements. Guests dine in the friendly restaurant or in the beer garden.
The Palio takes you on a sensual journey to Tuscany - visually with its palazzo ambience, gastronomic with changing specialties from Italy's regions. There is also a purely vegetarian menu on offer.
Great location merges with fine dining: the destination restaurant at an altitude of 136 meters offers good traditional cuisine with seasonal products - and a view of the extensive park at sunset.
Everything really is homemade here, from the bread to the pickled cranberries. The clearly laid out menu offers regional dishes with a Mediterranean twist. In summer, the garden terrace beckons.
Located in the historic district, Sven Hütten masterfully combines regional cuisine with inspiration from all over the world. The owners also make their own-brand of packaged fine foods and give cooking classes.
First the design, then the recipe. Creative and with a hint of childhood flavours, Salvatore Fontanazza conjures up special dishes such as sweetbreads with goosefoot and eel with salted lemon. Worth seeing: Chef's table in the open kitchen.
Organic ingredients take precedence here. The ambitious kitchen prepares delicious dishes using regional, seasonal and organic produce. A great concept, with sophisticated vegetarian dishes, plus meat on request.
Fine country inn with seasonal, classic cuisine and a sense of taste. Service and wine recommendations are a pleasure. In addition to a menu with sea and land animals, there is also one for vegetarians.
The gourmet cuisine in the historic half-timbered house is traditional and regional, with salmon, fillet of beef and duck breast on the menu - all interpreted in a contemporary way with excellent products.
The poet Novalis inspired the name and spurs chef Malte Gunzert towards a top performance. His seasonally influenced dishes and menus made from regional ingredients are a poem.
In the modern bistro-style restaurant, Sven Holthaus practices classic French cuisine in a new way - with Asian notes. Always on the menu: his own bouillabaisse made from smoked fish stock.
The Geinitz family lovingly run the hotel and restaurant with refined pub cuisine. The menu features regional products such as 72-hour cooked shoulder of Harz beef or game with "Gemüsigem" to accompany it.