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Nestled in the vibrant Südstadt-Bult district of Hannover, Restaurant Handwerk offers a culinary journey that redefines fine dining with a focus on innovation and sustainability. Under the skillful guidance of Head Chef Thomas Wohlfeld, each dish is thoughtfully prepared in an open kitchen, inviting guests to witness the art of flavor creation firsthand.
Starters
Begin your dining experience with a selection of delicate starters that balance freshness and subtle complexity. The Fennel starter is enhanced with briny capers and vibrant salted lemon, offering a refreshing bite. Dive into the Scallops, perfectly complemented by tender peas and crisp radish for a harmonious texture. Alternatively, savor the Asparagus dressed with nutty sesame seeds and the distinctive depth of vin jaune, creating a dish both elegant and satisfying.
Mains
For the main course, relish expertly cooked dishes that showcase seasonal ingredients and masterful technique. The Pork entrée features hints of wild garlic and fresh radish, creating layers of earthiness and crunch. The Farm Chicken is tender and juicy, accompanied by the rich umami flavors of morel mushrooms and the sweetness of sautéed onion, making for a comforting yet refined plate.
Desserts
Conclude your meal with a thoughtfully crafted dessert that delights the palate without overwhelming it. The Pecan dessert combines the tartness of rhubarb with creamy quark, delivering a balanced sweetness and a satisfying finish to your dining experience.
Drinks and specials
Complement your meal with an extensive wine list featuring carefully selected bottles that highlight regional and international varieties, perfectly paired to enhance each dish. The restaurant also offers a fine selection of beers, as well as expertly prepared coffee, ideal for winding down your evening. Handwerk’s specials are curated to reflect seasonal produce and innovative culinary trends, ensuring a fresh and memorable dining experience every visit.
- Starters Fennel with capers and salted lemon, Scallops with peas and radish, Asparagus with vin jaune and sesame.
- Mains Pork with wild garlic and radish, Farm Chicken with morel and onion.
- Desserts Pecan with rhubarb and quark.
