Das Grace
Fördepromenade 30, 24944 Flensburg, Germany
1 PHOTO
Practical information
- Location
- Flensburg
- Chef
- Quirin Brundobler
- Cooking
- European | French | Gastronomic | German | International | Local | Seafood
- Services
- Accommodation, Electric charging station, Garden, Private Parking, Private Room
- Style
- Bar, Casual, Elegant, Exceptional setting, Romantic, With family, With friends
Gault&Millau's review 2025
16/20
Remarkable Restaurant
The stylish "The Grace", which is located in the former heating plant of the former high command of the Kriegsmarine, not only bears grace in its name, it is also expected by the guests: "Dress code: Elegant clothing" it says on the website, and more specifically: "A visit in sportswear, shorts or a cap is not desired." While elsewhere people struggle for every guest, here etiquette is the order of the day – they obviously don't want to degenerate into a place of longing for Hamburg or Berlin hipsters. So we slip out of our new Balenciaga sneakers in the "sufficient paid parking spaces (parking ticket loss 50 €)" and put on the discarded welted ones again. The product selection at Grace comes largely from its own production from James Farm to the bare wooden tables. The locked-out hipsters would probably stumble over the fact that they have "consciously decided against an organic seal", but that does not change – so much fairness – nothing changes the excellent and quite sustainable quality of the products produced in their own dairy, cheese dairy and slaughterhouse, which is exemplary in many other respects, not least in the excellent taste that carries through the entire culinary offer. So enough etched (there is still the advice to rethink such self-promotion from time to time so that the "cool guests" you wish for via press release actually come). Let's get to the essentials: The formerly two five- to seven-course menus "Förde" and "Farm" have become a common one, in which the cuisine of the Bavarian Quirin Brundobler is as Nordic-regional as it is delicious and also well balanced in terms of the overall dramaturgy: Starting with the excellent bread with their own raw milk butter, to the wonderfully turned out Danish langoustine, which is interpreted in a purist way and aromatically enhanced by sea buckthorn cream and their own vegetables, to the truffled, intense Höruper pork cheeks and the colourful, diverse chocolates and petits fours from the treasure chest. The extremely attentive service and (with a bit of luck) the view of the fjord reinforce the good feeling that sets in, and we simply realize: Whether challans duck, scallop or sole - it tastes good. Without weaknesses or sags, crisp fresh, Nordic with its own touch, especially through the lovingly arranged, rather tidy plate pictures with a focus on the main ingredient, but always intelligently supplemented, prepared to the point and seasoned with skill.
Map
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Quirin Brundobler Chef -
Morlin Jochimsen Sommelier
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Morlin Jochimsen Chef de service
