贝尔格曼酒店

Founded in 1894, this is a family business with a long tradition – and genuine dedication to match. In the beautifully refined and elegant restaurant of the hotel of the same name, Iris Bettinger has made a name for herself with her "interregiomediterraneurasian" menu – a blend of regional, Mediterranean and Asian influences. After stints at Hotel Colombi in Freiburg and Käfer-Schänke and Mandarin Oriental in Munich, she took over the kitchen here in 2007 – which makes her the fourth generation at the helm. Her cooking marries classical French foundations with regional character and internatio

Three areas – "Iko-Flowers", "Iko-Atelier" and "Iko-Restaurant" – have been successfully created here. The result is an appealingly sleek, modern interior with a trendy rustic feel, floral decorations from the adjoining shop and handmade tableware from the integrated pottery workshop. In the open kitchen, select ingredients go into a modern and creative set menu comprising five or seven courses (vegetarian options available). Most ingredients are sourced locally, and the restaurant works closely with its suppliers. The chefs serve the dishes themselves. Ask the charming and well-trained waitst

Located on an industrial estate, this distinctive building makes for a cool setting. The attractive space rocks an industrial look: out front, there is a lovely terrace next to a striking brick chimney; inside, a loft atmosphere reigns. Diners sit beneath high ceilings, surrounded by exposed brick walls, tall mullioned windows and chic design features such as the solid wood "Center Table" and comic art on the walls. While Randy de Jong and his team create a modern, seasonal, ingredient-led set menu based on just a few key components (for example, pikeperch, shallot, pumpkin, bergamot or sweetb

This appealing "casual fine dining" restaurant is tucked away in a courtyard (with a fabulous terrace in summer), just a stone’s throw from the cathedral. Featuring a striking ceiling with densely packed pendant lights and an eye-catching open kitchen, the stylish dining area is almost reminiscent of a stage in a theatre – complete with a front-row view of the pastry section and "Chef's Table" seating. With consummate skill, French-born Frédéric Morel draws on his Breton roots and incorporates influences from his adopted home in Northern Germany, adding a touch of modern creativity in the proc

Housed in Oerschen Hof, a spruce historical aristocratic palace in the city centre, this tastefully designed restaurant serves a contemporary take on classic cuisine, laying the focus squarely on the ingredients and skill of the chefs. The plating is refreshingly slick and uncluttered. Order à la carte or opt for a menu comprising four to seven courses. The charming and adept service team will be happy to advise you. Chef Karl-Nikolas Spitzner also gets involved in serving from time to time. In fine weather, make a beeline for the terrace.

A few steps lead down to the attractive, minimalist-style restaurant on the ground floor of this smart corner-plot building. Laurin Kux presides in the kitchen, cooking up modern cuisine with seasonal influences. Dana, the chef's wife, is the woman behind the excellent and elaborate patisserie. The set menus are dubbed "Flora" (vegetarian) and "Fauna" and are available in four- to seven-course versions. The "Schnuppermenü" (Tue-Thu) is a lovely idea, too, offering as it does the option of a three-course meal comprising dishes taken from the full "Flora"/"Fauna" set menu. The ambitious house-ma

A place with charm! The traditional style that is cultivated here will evoke childhood memories for many diners. Family-run since 1880, the restaurant serves classic French cuisine that is down to earth and delicious. The pleasant setting has an elegant feel. The house-made pâtés and terrines are just as popular as the saddle of veal with Béarnaise sauce or the sole meunière.