Tomatissimo

The story

Tomatissimo Bielefeld: Mediterranean cuisine with Michelin recommendation

A taste of Italy in Kirchdornberg

Tomatissimo sits at the centre of the old village of Kirchdornberg, a short drive from central Bielefeld. The building once served as a courthouse; today it hosts a kitchen that brings the flavours of the Mediterranean to Westphalia. The atmosphere is deliberately informal – no stiff service, no frills. Guests are welcomed like friends, with a glass of wine and the promise of an evening that tastes a little like a holiday.

Bernhard Grubmüller, a Bavarian who arrived in Bielefeld in 1998, runs the restaurant with his team. He came for the concept: honest, uncomplicated cooking with a southern European soul. Since 2016 he has been the sole owner, supported by chef de service Osman Kamci and head chef Niko, who now leads the kitchen day to day. The result is a place that has earned consistent recognition – including two toques from Gault Millau and, most recently, a Michelin Recommended award for 2026.

Vegetable‑forward, season‑driven

The kitchen’s philosophy is refreshingly direct: vegetables take centre stage. Fish and meat appear, but as part of a balanced ensemble rather than the main event. Produce comes from the region, and the restaurant even tends its own herb garden in a nearby allotment. The cooking is Mediterranean in spirit – think sun, sea, and a deep respect for the ingredient.

A current sharing menu (March–April 2026) gives a sense of the kitchen’s ambition: San Daniele ham sliced on the restaurant’s Berkel slicer, aged kohlrabi with blood orange buttermilk, grilled lamb carpaccio with caesar’s ice and wild garlic pesto, followed by yellow pea soup with saffron, ricotta‑lemon ravioli, seared monkfish, and a small beef tasting. Desserts include coffee panna cotta with pineapple bread and a Danish hard cheese with tomato marmalade. The menu is priced at €105 per person.

More than a meal

Tomatissimo offers several ways to experience its cooking. The Küchentisch (chef’s table) is a personal affair: Bernhard himself serves a bespoke menu to a small group. For larger parties, the sharing dinner brings a series of small dishes to the centre of the table. There is also a take‑home menu for special occasions, and cooking classes with Bernhard for those who want to recreate the flavours at home.

The restaurant’s dry‑aged beef – prepared over a charcoal grill and aged in a visible maturation cabinet – is a point of pride. The wine list is equally thoughtful, with a strong focus on German, Italian, Spanish, and Austrian labels, many available to take home at half the restaurant price.

A place to stay a while

The interior is simple and warm, with a fireplace room that seats up to 35 and a terrace with 60 places for warmer months. Parking is available, and the vibe remains relaxed throughout. Tomatissimo is the kind of restaurant where the bottle of wine lands on the table without ceremony, and the laughter of the chef carries through the room. It is Mediterranean cooking without pretence – and that, perhaps, is its greatest strength.