The story
Meierei, at Uferstraße 1 in Flensburg, is the signature dining room of the Alter Meierhof hotel on the Flensburg Fjord. Its French kitchen earned two Michelin stars in 2026, and the restaurant is known for multi-course menus built on classical technique.
Dirk Luther leads the kitchen with a Francophile haute cuisine that Der Feinschmecker rated 4.5 in 2026. Guests choose a menu of six or eight courses. The house describes the cooking as a blend of classical refinement and French inspiration, with precise preparation of carefully sourced ingredients.
France sets the direction, with occasional detours to Denmark. Périgord truffle and Limousin lamb anchor the French side. A Limford lobster arrives in a rich bisque with garam masala and pickled butternut squash. Crispy duck liver rests in a concentrated shiitake jus beside marinated Gillardeau oysters. The cod pairs with Bellota ham and a kaffir lime beurre blanc. Dessert is a Passoa savarin with mango and coconut, and the cheese selection comes from Volker Waltmann.
The dining room uses light, muted tones and cherrywood tables without tablecloths. Large windows frame the view across to the Danish coast. Sommelier Martin Kammann oversees a list of just over 1,000 wines, weighted toward Champagne and Riesling. In summer, guests can take an aperitif on the terrace.
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Recognition
Ambience
Details
History
Excellent cooking
In the elegant, light-filled setting, the view drifts through large windows to the Danish coast. The menu comprises up to eight courses of Dirk Luther's sophisticated and creative cuisine.
Concept Masterfully, Dirk Luther continues his Francophile haute cuisine in the stylishly renovated holiday hotel on the Förde. A menu of 6 or 8 courses. Culinary Style Miéral pigeon, Périgord truffle, Limousin lamb: France takes center stage here, with occasional excursions to the Danish neighbor—such as the Limford lobster, a fragrant and aromatic dish defined by a rich bisque, garam masala, and pickled butternut squash. The crispy-seared duck liver, meltingly tender and pure umami, rests in a concentrated shiitake jus alongside marinated Gillardeau oysters. The cod showcases a complex interplay of flavors, paired with Bellota ham (2019) and a kaffir lime beurre blanc. For dessert, the Passoa savarin with mango and coconut pairs perfectly with Prunotto’s Moscato d’Asti. An exquisite cheese selection by Volker Waltmann. Wine Sommelier Martin Kammann curates a wine list of just over 1,000 selections (focused on Champagne and Riesling), presenting an engagingly versatile and surprising wine journey. Atmosphere Light, muted tones in the new restaurant, cherrywood tables served without tablecloths, and polished, dedicated service. Verdict After its renovation, this consistently top-tier culinary destination in the north has successfully stepped into the modern era. Enjoy an aperitif on the terrace in summer.
A culinary hotspot in the old town with authentic decor and a diverse selection: pasta, burgers, steaks, schnitzel, and fish. Also serving cakes, tortes, desserts, and cocktails. Breakfast is also available.
Opposite the main station, the stylish hotel restaurant awaits its guests with high windows, fine woods, and marble columns.
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