Restaurant Drei

The story

Restaurant Drei Rendsburg: Nordic Flair Meets Canal Views

The chef and the kitchen

Restaurant Drei Rendsburg channels Scandinavian warmth into its Nordic cuisine through chef David Holst, who joined the team in September 2022. His approach to Scandinavian cooking avoids rigid formulas, favoring seasonal vegetables and regional meats prepared over gentle heat. Owner Claas Mäder brings eighteen years of Norwegian hospitality experience to the floor, ensuring the service matches the relaxed yet precise kitchen approach. Their latest shift toward a sharing format means guests order Kleinigkeiten aus aller Welt, turning a standard dinner into a communal table.

The room and the view

The dining space sits inside the historic ConventGarten complex, where Danish fortifications from 1692 once stood and a preserved prison door now rests quietly against a wall. Large windows frame the Kiel Canal, allowing diners to watch container ships and cruise liners glide past while they eat. Sixty terrace seats capture the full width of the waterway, offering unshaded sun during summer months. Inside, clean lines and natural materials blend with traditional German inn architecture to create a grounded, modern atmosphere.

Recognition and the evening ritual

This steady commitment to clear, seasonal cooking earned the venue one and a half spoons from the Schlemmer Atlas in 2026. The award highlights how this Nordic dining philosophy balances local produce with cross-border techniques without chasing trends. Evening service starts when the late afternoon light turns gold, allowing guests to settle slowly before the first plates arrive. Diners pass around small bowls, listen to the distant horn of passing freighters, and let the water dictate the pace of the meal.