Endtenfang im Fürstenhof Celle, Celle

A nobleman's manorhouse with princely dishes. Pompous Goblins on the walls, glass showcases, chandeliers, and elegant furniture are crowned by outstanding cuisine. The 17 points gained out of a possible 20 in the well-known restaurant guide Gault Millaut only represents in dry figures what Hans Sobotka's art of cooking really is: cuisine heavily influenced by the classical French style. His compositions are gently modernised and subtly refined. Of course, they have their price, for example Loup de mer roti is (EUR 29) whilst Bresse-Poularde Mièral will set you back (EUR 35) but the quality does match the price. A traditional dish is The Duke's duck dinner for (EUR 30), which can also be prepared in a more modernised version. The service is nimble here and still remains faultless.