- Main course: -1€
- Food spend: -1€
Magret Ismer and Thies Conle have set themselves a big challenge: to give north German cooking a creative twist - at the same time as nurturing the Hanseatic influence. The dish of the day varies according to seasonal availability, there is a weekly changing lunch menu, and a new three or four-course set menu every month. Thies Conle is a stickler for handling regional products in the right way, something he is always putting into practice with great passion and few frills: he's certainly not one for indulging in flashy experiments. Visitors to the Deichgraf are greeted with old furniture, but new table cloths, a historic interior, but phenomenally quick service, traditional Labskaus, but also Chocolate Pear Cannelloni. The wine list features lots of wines from Germany, Italy, France and Spain.
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