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 German gourmet restaurants
In Germany's gourmet restaurants, great emphasis is placed on the sustainable production of ingredients for exclusive meals. Instead of long supply chains, star chefs now work closely with farmers, fishermen and butchers from the region. Thus, 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
Who gets his ingredients from the surrounding area, of course, is bound to the seasonality of the products. Fresh strawberries in winter or seashells in summer are not nature's course. The German top chefs, however, are not intimidated by these restrictions. Rather, they are considered as an inspiration to let their creativity run wild 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
At the Elbchaussee between mansions and mansions stands a real Hamburg gourmet institution. Since 1840 guests are spoiled in the former tavern. Since 1980, top chef Heinz O. Wehmann has been responsible for the famous regular guests, not least due to the modern interpretation of North German classics.
Top chef Heinz O. Wehmann, source: Landhaus Scherrer
A 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 come from the close cooperation with breeders and growers from the region, which you also optically less perfect copies. These are also processed holistically in order to keep residues and waste as low as possible.
The restaurant proves that food at star level also works away from big cities Alexander Herrmann in the Franconian town of Wirsberg. The gourmet restaurant at the Posthotel has recently been awarded the second Michelin star. Chef Tobias Bätz conjures up avant-garde dishes for the guests with his outstanding products. The creative creations are rounded off with a selection of fine Franconian wines from our own cellar.
The personal touch of Alexander Herrmann brings an extraordinary combination of the Franconian region and the 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 peculiarity of the house: It is the rarely found "Franconian Schiefertrüffel" served, which rapidly developed into a cult product of the restaurant. Are you traveling, so can also be used the beautiful romantic hotel. According to the Michelin Guide, this restaurant is "worth the detour".
Who his Kitchen calls himself “brutally local”, of course, has to do without a lot. You won't find pepper or cinnamon, lemons, vanilla or chocolate in the dishes of the Michelin-starred organic restaurant. The dishes are reduced to the bare essentials and usually contain only two to four flavors. The basic product is relentlessly in the spotlight.
Source: Nobelhart & Schmutzig
This usually comes directly from the region: from the gardens and farms of the surrounding states and from the depths of the Baltic Sea. It does without intermediate suppliers and works directly with the producers. These are also all online on their own "supplier side" visible. The full exploitation of the products is also of great importance to the owners of the Berlin organic restaurant. So not only the filet of the animal or the fruit of the plant, but also the foliage, the shoots and the seeds arrive on the plate.
Traditional preservation methods such as waking, acidifying, salting, drying and curing ensure that chef Billy Wagner can draw from the full even in winter. At the large counter around the open kitchen, guests come in all year round enjoyment a varied 10-course menu.
There are no choices, of course vegetarians, vegans and allergy sufferers are still thought of. As indispensable basic product, the 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 come directly from the fields and suppliers of the region. At the same time, chef de cuisine Paul Ivić likes to fall back on rare, sometimes almost forgotten vegetable, fruit and grain varieties, which are processed as holistically as possible. Experimenting with cooking and fermentation methods also leads to new taste experiences that have been awarded 2019 a Michelin star.
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 trendy gourmet restaurant home is explored new culinary and German regional cuisine on haute cuisine level. The menu follows the seasons. Short ways to deliver the ingredients also ensure freshness and authenticity.
Chosen by Gault Millau as "Chef duo of the year 2019", the two chefs Jan-Philipp Berner and Johannes King focus on a selected mix of down-to-earth products and fine rarities. Forgotten and rather unknown products of the region get their big performance here - such as Germany's only oyster of Dittmeyer's oysters Compagnie in List. The authentic North German variations, which are prepared in the open country kitchen, have already earned the exclusive hotel restaurant 2 star in the Michelin Guide.
Source: Söl'ringhof Hotel and Restaurant
But the freshness of the ingredients are certainly not uninvolved: vegetables, fruits and herbs come from the surrounding area, fish and seafood provide fishermen in the area. Overlooking the dunes near Rantum, guests will not only be able to enjoy a slice of the culinary delights of the organic restaurant's seasonally-inspired cooking classes. The own creations are then eaten for lunch. A look at the calendar of events reveals further culinary highlights, such as the popular Truffle Days.