Coeur D'Artichaut

A courtyard hidden a short walk from the cathedral, with a terrace that fills up fast in warm weather. Inside, a ceiling dense with pendant lights frames an open kitchen that the dining room faces like a stage. This is two-Michelin-star casual fine dining, where French-born chef Frédéric Morel works Breton technique into Northern German ingredients. The monthly tasting menu runs six or eight courses, and the house non-alcoholic pairings are taken as seriously as the wine list.