In the north of Hamburg is the beautiful museum village of Volksdorf, and upon entering, you wouldn't be too far off the mark in thinking you are in a time warp. Created to showcase the cultural history of the rural Walddörfer, forest villages, there are seven half timbered houses of the 18th century, which illustrate how farmers used to live and work. One of these is the 200 year old farmhouse called Dorfkrug Volksdorf, a gourmet French restaurant, and its location on the actual premises combined with the thatched roof lend rustic appeal and an abundance of character that promises to elevate your dining experience.

Renate and Walter Daub took over the restaurant in 1987 and have worked diligently to create a true masterpiece, a stunning combination of history and beautifully prepared food. In the warmer months, the pretty summer garden becomes the focal point for visitors who find it irresistible and like to lounge there to soak up the sunshine. Coffee, cake and other nibbles such as salads and chilled soups are offered in the garden while the main restaurant has a full fledged a la carte to satisfy the hunger pangs of those with heartier appetites.

Starters include roasted duck liver crostini with a lukewarm port-plum jus or Dutch herring sashimi with spring leeks, Ponzusauce and caviar. Vegetarians can enjoy the goat's cheese baked in sesame seeds, with wild lettuce and black currant vinegar. Further down the menu there is herb crusted saddle of lamb on bean potato ragout and herb jus; veal steak with wild parsley root mousse and Charolais entrecote with fresh horseradish and herb butter.

For those with an inclination towards fish and other fruits of the sea, scallops, shrimps and halibut feature in a number of tantalising dishes while a section named Dorfkrug Trifles offers some interesting options such as wiener schnitzel with fried potatoes and cucumber salad and roast beef with potatoes and remoulade. A tapas menu presents you with lighter options, which include smoked salmon slice on potato rostï with crème fraîche and trout caviar; baked spring roll with plum ginger dip or fried black pudding with balsamic jus.

The wine list is clear cut and displays interesting choices between the Old World and the New; the judicious selection complementing every aspect of your meal superbly.