From the North Sea to Bavaria - sustainable gourmet restaurants with organic quality are firmly anchored in the German gastronomy scene. We will tell you where the star creations from the fields of the region taste particularly good.
Restaurant Gustav Frankfurt on the Main
Sustainable food in the German gourmet restaurant
In Germany's gourmet restaurant, great importance is attached to the sustainable production of ingredients for exclusive dishes. Instead of long supply chains, these days star chefs work closely with farmers, fishermen and butchers from the region. The chefs have a direct influence on the quality and production methods of the ingredients and at the same time support local agriculture.
Cooking with the seasons
Those who get their ingredients from the surrounding area are of course bound by the seasonality of the products. Fresh strawberries in winter or mussels in summer are not natural. But the top German chefs are not intimidated by these restrictions. Rather, these are an inspiration to let your creativity run free and create unprecedented delicacies.
We took a look at the menus of German gourmet restaurants with star kitchen. Discover now our favorites from the capital to the North Sea island.
Our top 5 sustainable gourmet restaurants in Germany
- Landhaus Scherrer, Hamburg
- Restaurant Alexander Herrmann at the Posthotel, Wirsberg
- Nobelhart and dirty, Berlin
- TIAN, Munich
- Gustav, Frankfurt
- Söl'ringhof, Sylt
On the Elbchaussee between villas and mansions there is a real Hamburg gourmet institution. The hospitality here has pampered guests in the former tavern since 1840. Since 1980, top chef Heinz O. Wehmann has been responsible for the famous regular guests, who return reliably not least because of the modern interpretation of the North German classic.
Top chef Heinz O. Wehmann, source: Landhaus Scherrer
One Michelin star and 16 Gault Millau points speak for the outstanding quality of the restaurant. The organic certification also underlines the sustainable thinking of the kitchen team. Seasonal and regional are the most important adjectives here. The ingredients therefore come from the close cooperation with breeders and producers from the region, from whom one also likes to buy less perfect specimens. These are also processed holistically in order to keep residues and waste as low as possible.
The gourmet restaurant Alexander Herrmann in the Franconian town of Wirsberg proves that star-level dining also works outside of the big cities. The gourmet restaurant in the Posthotel was recently awarded a second Michelin star. Chef Tobias Bätz conjures up avant-garde dishes for guests with excellent products. Rounded off with a selection of fine Franconian wines from our own wine cellar.
Alexander Herrmann's personal touch also creates an extraordinary connection between the Franconian region and international high-end cuisine. The harmony of the kitchen team and humanity are of particular importance here. Food entertainment, creativity, excitement and style, this is how the restaurant likes to describe itself.
Source: Alexander Herrmann Gourmet
A specialty of the house: the rarely found "Franconian slate truffle" is served, which has rapidly developed into the restaurant's cult product. If you are traveling, you can also use the beautiful romantic hotel. According to the Michelin Guide, this gourmet restaurant is "worth a detour".
Anyone who calls their kitchen “brutally local” naturally has to do without a lot. So you won't find any pepper or cinnamon, lemons, vanilla or chocolate in the dishes of the one-Michelin-starred organic restaurant. The dishes are therefore reduced to the essentials and usually only contain two to four flavors. The basic product therefore relentlessly moves into the limelight.
Source: Nobelhart & Schmutzig
This mostly comes directly from the region: from the gardens and farms of the surrounding federal states and from the depths of the Baltic Sea. Intermediate suppliers are not used and the producers work directly. All of these can also be viewed online on their own "supplier page". The owners of the Berlin gourmet restaurant also care about the complete utilization of the products. In this way, not only the fillet from the animal or the fruit of the plant, but also the foliage, the sprouts and the seeds reach the plate.
Traditional preservation methods such as pickling, souring, salting, drying and curing ensure that chef Billy Wagner can also draw on the full in winter. At the large counter around the open kitchen, guests can enjoy a varied 10-course menu all year round.
There are no options, but vegetarians, vegans and allergy sufferers are of course still considered. As an indispensable basic product, table water is included in the menu price. Luxury products such as mineral water are deliberately avoided.
4. TIAN, Munich
Vegetarian cuisine "from root to leaf" - this is how TIAN describes itself at the Munich Viktualienmarkt. As part of a restaurant chain founded in Vienna, 2011, attention is paid to the biological and fair production of the ingredients used. Respect for nature, humans and animals is a top priority, while the exceptional taste is primarily due to the origin and freshness of the ingredients.
Chef de Cuisine Christian Schagerl and Managing Director Paul Ivic, Source: Tian Restaurant
Depending on the season, the vegetables also come directly from the fields and suppliers in the region. Chef Paul Ivić likes to use rare, sometimes almost forgotten vegetables, fruits and grains. The holistic processing is a matter of course. Experimenting with cooking and fermentation methods also leads to new taste experiences, which were awarded a Michelin star in 2019.
In Frankfurt's Westend, the Gustav has complemented its Bauhaus-inspired interiors with works by Frankfurt artists. The ingredients for the creations of Jochim Busch are also from the region. 2016 presented in the Gault Millau as "Discovery of the Year", the young chef had recently earned a Michelin star.
Source: Restaurant Gustav
In the hip gourmet restaurant, Heimat is re-explored in culinary terms and German regional cuisine is raised to haute cuisine level. The menu follows the seasons. Short distances for the delivery of the ingredients also ensure freshness and authenticity.
Voted "Chef Duo of the Year 2019" by Gault Millau, the two chefs Jan-Philipp Berner and Johannes King rely on a selected mix of down-to-earth products and fine rarities. Forgotten and rather unknown products from the region make their grand entrance here - for example Germany's only oyster from Dittmeyer's Austern Compagnie in List. The authentic northern German variations, prepared in the open country kitchen, have already earned the exclusive hotel restaurant 2 stars in the Michelin Guide.
Source: Söl'ringhof Hotel and Restaurant
But the freshness of the ingredients is certainly not neglected either: vegetables, fruits and herbs come from the surrounding area, fish and seafood are supplied by fishermen in the area. With a view of the dunes near Rantum, guests can not only learn a slice of the skills of the gourmet chefs in the organic restaurant during seasonally inspired cooking courses. The own creations are then eaten for lunch. A look at the calendar of events also reveals other culinary highlights, such as the popular truffle days.