Stormarn

The nature-loving kitchen at “Bioland Gut Wulksfelde” in Hamburg’s green Alstertal region gets most of its fruit, vegetables, bread, eggs and meat directly from its own farm, which is managed according to organic principles. The menu, therefore, features seasonal dishes, freshly prepared with plenty of finesse, accompanied by excellent organic wines from the farm’s own wine cellar. The Gfrörer family has just been awarded the “Green Star” by the Michelin Guide for sustainable gastronomy for their estate kitchen. On the old estate, there is also a farm shop complete with café and, for the children, an adventure farm with a petting zoo.

The Wichmann family, who have been running the “Travenhof” near Reinfeld since 1972, only sells what tastes good and speaks to the heart in their farm shop: their “Traven eggs” (TravenEier), from which they also make egg liqueur and pasta specialities, bread and rolls made from Travenhof flour, fruit and vegetables from the region, as well as meat, milk, cheese, yoghurt and ice cream. And let’s not forget small, decorative either. Outside opening hours, a “Regiomat” vending machine is available to customers: At the push of a button, you can get honey from the farm’s own rapeseed fields, in addition to the high-quality products from the farm.

Germans are known for their love of beer and bread. In every village, no matter how small, there is always a baker with a wide range of bread, rolls, cakes and pastries. In Braak, on the eastern outskirts of Hamburg, there is an old mill where flour has been milled and bread baked since 1859. Today, it’s in its sixth generation. The great-great-great-grandson of the founder, Tim Lessau, is himself a confectioner, master baker, business economist in the trade and one of Germany’s first bread sommeliers – accordingly, he attaches great importance to quality and excellent taste. On site, the mill café invites you to spend time, and a tour of the old mill is also a great option. Exciting events at the mill round off the offer.