Lasse Knickrehm is now head chef at the fine dining restaurant of the Hotel Kieler Kaufmann, which enjoys a quiet location in a smart residential neighbourhood. He and his kitchen team conjure up creative cuisine that is also grounded in tradition – an interesting example is his dish of turbot, marrow, sauerkraut, grapes. In keeping with the modern thinking behind the four- to eight-course set menu, intriguing alcohol-free drink pairings are also offered as an alternative to wine. The historical space, a former banker's mansion, has been tastefully enhanced by a contemporary minimalist design and warm tones. Tip: On summer evenings, make a beeline for the gorgeous terrace overlooking the park. Kaufmannsladen is a laid-back alternative.