In the beautiful medieval city of Lüneburg, part of the old Hanseatic league, we dine at Michelin-starred restaurant Zum Heidkrug. They serve regional cuisine: bouillabaisse from the North Sea, veal schnitzel with chanterelle, and elderflower soup with blackcurrant sorbet. The chef welcomes every guest no matter what the budget.
Head chef Michael Röhm tells us he tries to adapt the menu so it fits the amount of money that you can spend. zum-heidkrug.de
