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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.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Rib-eye Michelin Guide
- Flank steak Michelin Guide
- Tenderloin Michelin Guide
- Sülbecker Krüstchen Michelin Guide
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