Diergardts “Kühler Grund”

This excellent family business is now run by the fourth generation. Since taking over the reins, Philipp Diergardt has upped the ante – not least thanks to his first-class training –, at a restaurant which was already operating at a high level. He pours passion into his upscale bourgeois dishes, e.g. the pan-fried young piglet blood sausage. Then there is the tasteful country house ambience and attentive service.

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  • Saturday12:00 - 23:30
  • Sunday12:00 - 22:00
  • Wednesday18:00 - 22:00
  • Thursday18:00 - 22:00
  • Friday18:00 - 22:00
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