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The draw here is the 800-degree oven, which sears steaks with the kind of conviction that makes medium-well feel like a personal failing. This is a meat-focused restaurant in rural Lower Saxony, the sort of place where rib-eye and tenderloin arrive on wooden boards with serious sauces alongside. A set menu and a North Sea sole round things out for anyone who showed up with a non-carnivore. There's a wine bar attached, which softens the whole enterprise nicely.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Rib-eye
“The menu features rib-eye, flank steak and tenderloin – and each piece is served on a wooden board, with superb sauces.”
Michelin Guide -
Sülbecker Krüstchen
“as for the à la carte selection, the classic "Sülbecker Krüstchen" is particularly popular.”
Michelin Guide -
Sole meunière
“Freshly fried North Sea sole meunière is another good option.”
Michelin Guide
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