The story
Restaurant Harzfenster in Seesen positions itself as a destination for thoughtful fusion cuisine under the direction of Johannes Steingrüber. The son of the house leads this family-run project inside Hotel Görtler, where clear flavor profiles meet locally sourced ingredients and global spices. Recognition from the Schlemmer Atlas and Der Feinschmecker reflects a steady commitment to precision without losing approachability. Guests experience a culinary space that honors Harz traditions while freely incorporating yuzu kosho or gochujang into familiar formats.
The kitchen presents a rotating eight course menu that updates every four days to match seasonal availability. Current selections include pigeon paired with green curry and couscous, alongside trout finished with fresh peas and buttermilk. Signature plates like hamachi served with red onion ceviche or lobster thermidor prepared with local herbs anchor this international cuisine. Dessert moves toward a master affineur cheese selection before finishing with coffee notes and caramelized pineapple. Water stays included throughout the evening.
Large windows frame the surrounding meadows and forests, giving the space its namesake connection to the region. An open pass runs along one wall where diners watch the young team arrange each plate under service manager Michael Schmidt. The atmosphere remains deliberately relaxed rather than formal, allowing conversation to flow between courses. Fresh baked bread arrives alongside small tasting bites while the wine list offers over a hundred curated selections.
Recognition
Ambience
Details
History
At the hotel located on the edge of the Harz and right in the heart of the countryside, the owner's son, Johannes Steingrüber, offers a changing menu with up to ten courses. A fantastic location surrounded by meadows and forests!
Concept The family-run fine dining restaurant is part of Hotel Görtler. It serves menus consisting of four to nine courses. Culinary Style The young owner and head chef Johannes Steingrüber masters his craft and has established an important culinary destination in the Harz region with his restaurant. His menus feature standout dishes such as confited coral trout with pumpkin seed mayonnaise and a crustacean bisque based on coconut. Hamachi is served with kohlrabi and gochujang. Asian aromatics like shiso are also used when preparing game meats. Following dessert, there is a cheese course from the master: affineur Waltmann from Erlangen. Wine A good selection with well-matched wines. The wine list features 110 selections, 20 of which are available by the glass. Atmosphere On one side of the dining room, there is an open pass where guests can watch the young team plate the dishes. The service, led by Michael Schmidt, is attentive and friendly. Conclusion A young kitchen that combines pleasure and craftsmanship.
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