"Barrier-free" Restaurants in Germany
Sven Elverfeld steps on the gas in the Autostadt: refined compositions with a high degree of complexity. In two menus with up to seven courses, it's all about "discovering new things" or tasting beloved dishes again with "My connection".
One reaches the limits of language when trying to describe what Torsten Michels does with his haute cuisine. You could say that he achieves perfection - and still not have said enough.
Pure, clear aesthetics that are also reflected in the rigour of the taste. Quality, finesse, and enjoyment are Benjamin Chmura's top priorities. Legendary and atmospheric!.
The table culture celebrated in this chic restaurant is magnificent. The cuisine shines with creative highlights, indulgence at its very best. There is also a rich selection of top-quality wines.
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.
The city's most elegant restaurant in Germany's most famous hotel: Chef Reno Brändli serves a menu of the finest products, prepared by hand, in a luxurious ambience.
There's no getting around Tim Raue when it comes to cuisine. In his restaurant, the Michelin-starred chef creates Asian-inspired cuisine - the "Hummingbird Menu" pays homage to Berlin, while the "Koi Menu" is influenced by the Far East.
The number one in Hesse. Andreas Krolik's grandiose cuisine of flavours ennobles the beautiful restaurant. His vegan menu is also in a class of its own. First-class service, impressive wine list.
Head chef Thomas Kellermann creates seasonal delicacies from the Tegernsee valley just as skillfully as modern menus with five to nine courses. His classic: Essence of porcini mushrooms with truffle ravioli and broccoli.
In June, Benjamin Chmura took over the DNA as well as the menu restaurant. Here he offers classic French cuisine. There are also references to "signature dishes" by former chefs.
Concise gourmet cuisine that lies somewhere between pomp and purism in an elegant Art Nouveau villa. Dirk Hoberg cooks free of restriction and dogmatism, with luxury ingredients as well as products from the Lake Constance region.
Casualness and luxury - that's what chef Bobby Bräuer promises with his gastronomic art. He gives each dish its own style and ensures that fine dining is the order of the day.
The restaurant is the gastronomic flagship of the hotel, where top chef Dirk Luther prepares classic French cuisine with modern accents to perfection.
The focus of Stefan Gschwendtner, head chef at the Speisemeisterei since 2016, is to simplify dishes to their absolute essentials. The result is a depth of flavour that is second to none.
Head chef Sebastian Frank primarily uses first-class vegetables for his experimental Austrian star cuisine. This results in unforgettable dishes such as "Celery, ripe and young".
The Essigbrätlein is truly special - as a place for delicious dining as well as a pioneer when it comes to high-class vegetable cuisine. The quality, expertise and innovative spirit of the kitchen are unparalleled.
An experience of a special kind. In the exclusively furnished restaurant, creative dishes are served that delve deep into the aromas and take guests into a new gourmet dimension.
A modern interpretation of French cuisine with Mediterranean and Japanese influences. The ambience is a reflection of this: perfected craftsmanship and the highest standards of quality and aesthetics.
High above the Outer Alster, on the seventh floor of The Fontenay Hotel, Julian Stowasser and his kitchen team celebrate the very best gourmet cuisine. A cosmopolitan tasting menu with French roots.