The story
At Alte Liebe, the kitchen follows one philosophy: a single menu shaped by the rhythm of the seasons, vegetables from the restaurant’s own garden, and carefully chosen regional producers. When it makes culinary sense, international top-tier products join the local bounty as precise additions. The result is a cuisine that works with reduction, follows a clear line, and places the essence of each ingredient at the centre.
This approach earned Alte Liebe a Michelin star in 2026, a recognition of its consistent, high-quality cooking. Owner and chef Benjamin Mitschele leads the kitchen alongside co-chef Stefan Wagner, while sommelier Peter Karl curates an outstanding wine list that spans Germany, France, Italy, and beyond, with a strong focus on Champagne and German Riesling.
The tasting menus are offered in three, five, or eight courses. A typical progression might start with chestnut and truffle, followed by perch, then huchen with whey and horseradish. Asparagus with barley and koji leads into sea bass with shrimp and Buddha’s hand, or Tristan langoustine with roasted chili sauce vierge and Thai basil. Game appears as venison with beetroot and blackberry, and the menu culminates with Wagyu A5 Kagoshima accompanied by miso, aubergine, and ginger. Desserts like yogurt with dill and lettuce, or pineapple with pandan and coconut, show a playful, modern side.
The small team includes a dedicated service and bar staff, all working under the same roof. The restaurant’s name, Alte Liebe – “old love” – suggests a place of lasting affection for honest, ingredient-driven cooking.
Recognition
Ambience
Details
History
High quality cooking
A clean-lined corner restaurant with outdoor seating under marquees and its own organic garden. Options include a refined tasting menu (Fri-Sat) or premium selections from the bistro menu (Wed-Thu).
Concept One location, two concepts. The fine-dining menu with 3, 5, or 8 courses is available exclusively on Fridays and Saturdays. Wednesdays and Thursdays feature a bistro menu with small plates. Predominantly local ingredients, supplemented by their own garden. Culinary Style Local produce takes center stage in Benjamin Mitschele’s kitchen, where he creatively pairs them with premium international ingredients: Hucho fish is served with whey and horseradish alongside Burgaud duck; a Challans duck from breeder Gérard Burgaud is accompanied by beetroot and blackberries. A bold play of flavors. Wine The veteran sommelier Peter Karl cheerfully guides guests through the small, refined wine list, which also features orange wines and rare selections preserved with the Coravin system. Atmosphere Modern ambiance with tall windows in a historic corner building. Outdoor seating is particularly inviting in the summer. A young, dedicated team. Conclusion An exciting farm-to-table culinary experience with exacting standards.
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