Restaurants from Luebeck
4.1
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4.1
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City: Lübeck, Breite Straße 1 -5, 23552, Lübeck, Germany
"Class reunion. Big cocktail selection and wine card. Amazing food, might look pricey but more than decent portion sizes. Take advantage of cocktail hour!"
3.5
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3.5
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City: Lübeck, Hafenstraße 1, 23552, Lübeck, Germany
"Friendly staff, very nice food and OK prices! The ambience is also great and the service (In English) was really good!"
4.3
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4.3
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City: Lübeck, Huexstr. 94, 23552 Lubeck, Schleswig-Holstein, Germany, Lübeck
"Ein tolles kleines Café,was wir garnicht wahrgenommen hätten, hätte uns nicht ein Regenschauer überrascht. Gemütlich, freundliche Atmosphäre und preislich auch passen. Toll für jung und alt."
3.8
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3.8
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City: Luebeck, Beckergrube 13-17, 23552 Lübeck, Luebeck, Germany
"There was a fast food before the theatre. The waiter was also very nice. But it was not doll and too expensive for quality and quantity."
Online table booking
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City: Luebeck, Schwartauer Allee 3, 23554 Lübeck, Deutschland, Luebeck, Germany
If eating and drinking is too plain for you, go to this sports bar for a variety of large and small snacks and dishes and catch live football, tennis or Formula 1 games, The barbecued food is freshly cooked here on an open flame. You can still relax at the bar after the meal (or during it) and enjoy a alcoholic or non-alcoholic drink, Don't miss the chance to eat the crispy and crunchy pizza, prepared fresh in an traditional way.
3.5
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3.5
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City: Luebeck, Königstraße 5, 23552 Lübeck (Innenstadt) , Schleswig-Holstein, Luebeck, Germany
"The beautiful patrician house has been known for some time as a non-profit non-profit in the Königsstraße, opposite the church of Jacobi, a contact point for fine spices and fine drinking in the same ambience. However, after the cinnamon closed its doors last year, this great place was unfortunately not long unused. Fortunately, the team around the Milestone restaurant also joined the culinary claim of the predecessor and wanted to ensure that no hole is torn into the fine dining offer of the city centre. Of course, the restaurant was also at the top of my regional culinary to do list, because with such a self-confident name I also want to find out what is behind it. It is not a bad omen that, for example, the deputy head of the former “Zimberei” remained faithful to the house under a new name and direction and now wants to go the next step on the head of his cooking career as a cook. Outside view. Interior view. Interior view. The large rooms with high ceilings offer many possibilities to design a noble frame and ambience. This is also very good for my feeling to use and fill. Cubic lamps offer pleasant lighting, as well as the high-quality and massive furniture for a clear line. This also contributes to the balance of gray and dark blue wall color and the same contrast in color with the chairs and armchairs. In the final Christmas season you have also found an appealing and not excessive decoration with wreaths, lights and fir branches. I also remember that due to the contrast of the noble seating areas in a slightly antique style with the armchair corners on a fluffy carpet, the ambience creates both a noble but also relaxed and ruthless atmosphere. The interior therefore pursues a visible idea and is well suited for me. For the sanitary area, the restaurant uses the room that belongs to the venue of the “Jointers”. However, due to the location in the cellar it is easy to find, possibly the only one is not barrier-free here. The large courtyard on the back of the building is also worth mentioning. Both large events and individual visits in the warm seasons offer plenty of space, green and tranquility. In the current season, the events are naturally inside and due to the early darkness I can also not share any impressions. In the early evening in November, a young lady and the owner, also very young, took care of the service of the guests. Already at the reception I was kindly greeted and could choose a two table at the empty place. During maintenance, the respective corridors were very well described and additional requests were also answered to me. During the evening she continued with the ambience of appealing goodness and also asked the current satisfaction. I would have liked to have had a little more attention because, as I sort my wardrobe myself, I have always taken care of the filling of my waterglass myself. Of course, this is nothing dramatic, but in many other restaurants I visited, this “fine dining” area was completely different and I cannot neglect the comparison. The menu of the milestone shows with la carte dishes such as “Ji Hao Lach’s Black Root Feldsalat Potato”, “Hirschrücken Bretzelknödel Maronen Preiselbeere” or “Kubismus Ziegenkäse Bete Pflaume Rosenkohl Meerrettich” an orientation that is common today, based on classic French cuisine, but these are modern and enthusiastic. In order to personally give me a good look at the quality and awareness of the taste, I decided on the possibility of a menu during my visit. There is an additional page in the menu where the individual courses are listed (appearants, soup, intercourse, main course and dessert). Each combination is possible between 3 6 gears and is also individually inexpensive. As I have often seen, I also asked myself with this menu whether I can choose a combination outside the line in which the dessert is replaced by another appetizer or an intermediate. This request was unfortunately confirmed by the service team after consultation with the kitchen. My chosen 4 course menu then met with a price of €68.00. Classically, the table top must not be missing at the beginning. Table top: Baguette (classic with pumpkin seeds), herbal salt, herbal butter, olive oil. This included two wheat baguette variants in classic form and supplemented with pumpkin seeds. Both were still warm and at the same time red, airy crust. The variant with the pumpkin seeds was by the additional bite, but also tastefully more than the classic baguette that came a little fad. Unfortunately, a herbal butter had a refrigerator temperature and was therefore not common. Tastefully the herbs could not wear, but the salt content was very pleasant. The combination of the additionally served olive oil and herbal salt on bread definitely made more fun. After a short waiting period, the entrance to the actual menu gave a greeting from the kitchen with which the kitchen set a first exclamation mark purely visually. Amuse Gueule: Pomelo Artichokes Tartar under Port Wine Gel Spiral with Apple Thymian Gelee and smoked duck sink. A “Tartar” of Pomelo and Artichoke can be found under a spiral jelly with port wine. For this purpose, hops of apple thyme and pigs were melted by smoked duck sinks. The tasteful idea seemed to be a fruity sour apple and port wine in a contrast of herbal bitter Pomelo and artichoke, adding salt and cordiality to ham. Even if there is perhaps only the somewhat very robust jelly that should be challenged by craftsmanship, the tasteful surprise of the optics could not be justified. For example, put too little intensity in the jelly, so the only tastes were the crisp “tatar” and ham. Since the former also came quite mild, but at least no unpleasant bitterness. It was a pity because there was more potential for me, but that was just the small start of the actual menu. The first official walk of the menu turned around the pumpkin, after the season. Thus, all 3 most famous varieties (butternut, Hokkaido and Muskat pumpkin) should contribute to this melange. “Kürbis Panna Cotta: Butternut Pumpkin Hokkaido Muscat Pumpkin Core Oil Parmesan” The claim for an eager and creative look that began in the kitchen was now also impressive in the first appetizer for such a restaurant category. The “Wolke” from pumpkin Panna Cotta, unlike the jelly from the amuse, had a perfect consistency with durability, but also airiness. Also tastefully the mild sweet pumpkin came here. With crispy Parmesan pumpkin core chip, a beautiful contrast in texture and taste was obtained. I had a sphere of pumpkin and Cointreau burst in my mouth on the display of the serviator. This “Prunk” effect also worked very well. But again the gustatory impression could not stand there, because under the alcohol there was no taste for me. Unfortunately, the half moons of the plastered pumpkin are also present in the aroma, although it could fall again from the consistency with bite and cream. A pumpkin dust and core oil unfortunately grew up in the components without noticeable taste contribution. As with greeting from the kitchen, my palate could not be as satisfied as my eye, since in particular the intensity, but this time something lacked the balance. From the next hike I hoped for a bit more of a whim for the taste buttons, after the cold kicks it should be a chubby warm soup. The celery-cauliflower soup should be set in a winter image after the map with apple, cinnamon and love. “Sellerie cauliflower soup: apple cinnamon love” The expected temperature was already well hit. The foamy consistency could also be precipitated. Thus came the tasty connection of rich cauliflower and light herbs celery in a good balance this time. The lover oil also fits well with a suitable prism of ethereal character. The apple in the middle as Tatar was presented with cinnamon and neither too raw nor too soft. Tastefully he had something from Applesa and along with the less sweet soup there was a nice game that could be measured on his spoon after his own gusto. For me as a cinnamon lover, this one could even seem a little clearer, but in the odor cells he ensured the Christmas character. I also stayed with a vegetarian food at the intermediate place that was now inserted. I was very interested in how the kitchen team connects smoker tofu with grayscales, chives and algae. Unfortunately, I only forgot the otherwise routine handling of the smartphone camera. I would like to apologize for this and therefore try to present it in particular in words. The creative character of the menu was a new highlight with this passage. The Asian interpretation was already clear with the reference to the Nigiri Sushi. Instead of fish, the tofu was positioned here on graypes instead of rice. As we know, this petitesse, which was served around a “Sea” by cut pitched oil, came into three modifications. One of them was doubled with mustard grains based on Tobiko Rogen and another specimen with an Asian spice paste made from lemongras, pepper and chili. There were four gel caps of black root, cherry, plums and sweet chili. My work started with the copy without stealing. So I was able to convince myself of a good preparation of the tofu, which had a slightly crusty, angry crust and held the smoked character tastefully. The graypes also offered a successful podium with a good “grass” and at the same time creamy texture and taste. My first combination with the cut pitch oil could also please as it could withstand expectation. In the following piece with the “Senf Kaviar” it unfortunately did not produce a tasteful difference to the unaccompanied twin. That’s why I tried the combination with the Sweet Chili Tupfen, which was sweet, but unlike the “warning” of the nap, not really pikant. Unfortunately, the addition of plums with the same chip did not give noticeable taste. Then until the third part with the Asian wort. Luckily this had enough anger and stimulated the taste buds with citrus and sharpness. Compared to plums, the last connection with the cherries was even more pleasant in their fruitiness. The pictures are the same again. Nothing could be complained about the goodness of preparation. But once again the diversity offered was not very high. This is the impression of too much composed creativity, but it seems quite superfluous. So I liked the “Nigiri” in itself so much that the focus on another Asian supplement with then pronounced aroma would have brought much more than this rather “semi-hearted” variety. For my personal completion of this menu it should be the fish option. This was a halibut that should also help corn, paprika and chorizo to create Spanish temperament. ‘Heilbutt: Mais Paprika Chorizo’ The tranche of the cure came, as almost expected, sous vide boiled. The resulting soft consistency is naturally better suited for fish than for meat, so that the more volatile juice remains. This also worked here, but still a crispy fish skin would have contributed to the fun again. The paprika gel with piedge and the baby corn with a slightly smokey character convinces of the very small supplements in the image of the tempered, southern interpretation. The corn was also suitable with its tack as a good addition to the very soft fish. That's what the Saviour did. The Chorizo “Marmelade” did not remain too pale, but was also not too salty. In the end, it was just the corn cream and popcorn, which after the curry did not taste noticeably, which seemed a bit wrong again. Since the sauce from the broth, which reminded of Beurre blanc, finished the fish with white wine, the taste with the acid was much better than the sweetness of the two corn ingredients. That's why I left these two more and took Saucen's supplement from the attached box. Here, too, the conclusion is: basically a good idea and also good craftsmanship that could have meant less but more tasteful. This first visit to the restaurant milestone after about 2.5 hours, so its conclusion and with me left the following impression. It is hardly possible to find a beautiful house in the very historic city of Lübeck, like the building of non-profits in which the restaurant is located. This potential of the premises has already been used very well and has found a suitable style that is both casual and fine. Here both the couple, the family party, as well as the business partners or the best friends feel comfortable. The team at the service showed good performance and naturally acting courtesy all night. The small nuances of additional attention found in comparable restaurants still lack perfection. The last words, however, are the most important impression for me, which naturally also applies to culinary achievements. About the 4 hearty corridors I chose, the kitchen team offered much creativity, especially in terms of optics, and there was hardly anything that was little successful. Unfortunately, this optical anticipation often followed less surprise and strength on the tongue. Even though I had an idea from the compositions, this lack of intensity and courage could not rise too often (e.g. on the Muse and the pumpkin). A sophisticated variant like the sushi interpretation of tofu and gray puppies should have given a focus on a few but tastefully clear. At the “smaller” celery it was a cauliflower soup. Even in the case of the halibutt, despite the sous vagina dress I prefer less, it would have been completely fit if the sweet corn components are used for more sauce and possibly naturally left supplements. Thus, the decline in food and therefore also price performance is justified, even though I would like to conclude that I am still in the evening with pleasure and financially also not with great pain, even though the menu could not be completely 68 €. So visual aspiration and tasty truths do not fit together for me yet. So it wasn't a culinary milestone for me. However, the “Meilenstein” remains with the hope of my field of vision that one could work on it."
4.5
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4.5
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City: Lübeck, Marlesgrube 9-15, 23552 Lübeck, Germany
"We went there on a quiet Friday night and enjoyed EVERYTHING. It was my partner's birthday and so we decided to give Larry's a try. We honestly DID NOT regret it. The food was amazing: the fried Calamari were nice and tender (huge portion for an entree though , the chicken Adobo was crisp and tasty and also the sizzling pan with tofu simply topped our expectations. Thanks for the lovely evening there. We will be back for sure : The waiters and the owner himself are lovely peeps! :D"
4.8
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4.8
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City: Lübeck, Fleischhauerstr. 35 | A Part of the Konigspassage, 23552 Lubeck, Schleswig-Holstein, Germany, Lübeck
"The main business in a historical, medieval shopping house is 10 minutes away, is a widely civilized art and wise to taste the famous red wine from lübeck. wrestling them before and asking them for melf chef who not only offered them about the different wee...offering, but also some really interesting historical facts about the weeping trade in the Hanseatic city of lübeck over the centuries."
4.3
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4.3
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City: Lübeck, An D. Mauer 21, 23552 Lübeck, Germany
"10.2022 Don Vito is an exceptional pizzeria, with legendary pizzas! An absolute secret tip in the old town of Lübeck. Everyone who likes pizza will be absolutely thrilled here, because these pizzas are nowhere else and leave a positive impression! Definitely book online as they have few tables! This makes the ambience of this old water tower so unique. The speed of the kitchen was breathtaking! We've been there at 6:00 p.m., and at 6:28 p.m. we already had the complete order on the table! Not only we, but also all others were served very quickly. I'd eat here again every time I'm in Lübeck!"
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Featured
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Menu
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