The story
In Essen, chef Tobias Weyers runs Hannappel as a deliberate counterpoint to classical cooking. His approach is young, relaxed, fresh, and of high quality. Instead of traditional sauces, he works with light essences and vinaigrettes. The result is a modern cuisine that has earned the restaurant a Michelin star for high-quality cooking.
The dining room is run by René Silva Sampaio, a host with a fine palate and a talent for matching wine to each course. The atmosphere reflects the kitchen’s philosophy: unpretentious, focused, and precise.
The menu changes with the seasons. A recent offering opened with Hamachi paired with onion, kohlrabi, and dill, followed by Steinbeisser—a fish course with pumpkin, orange, and Wagyu. Savoy cabbage appeared with truffle, celery, and mustard, while monkfish came with mole, cabbage, and shellfish. Lamb was served with foie gras, morels, and parsley, and the meal closed with a sour cream dessert featuring caramel, eggplant, and hazelnut.
A vegetarian menu is available on request, showcasing root vegetables, pumpkin gnocchi, and honey with milk, pollen, and pecan. Both the four-course and the complete tasting menus offer optional wine pairings and an alcohol-free selection.
Hannappel’s seasonal cuisine is focused and personal. The kitchen lets ingredients speak for themselves, without unnecessary ornament. It is a place where precision meets warmth, and where every detail—from the first bite to the last—reflects a genuine commitment to the craft.
Recognition
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Details
History
High quality cooking
Concept Since January 2025, Head Chef Tobias Weyers and Master Sommelier René Silva Sampaio have been solely responsible for running the fine dining restaurant. The young entrepreneurs have proven themselves as worthy successors to their mentor Knut Hannappel, further elevating the already high standards. Classic and vegetarian menus, each available in four or six courses. Culinary Style The French-Asian inspired style unites tradition and modernity, elegant lightness with intense flavor richness. Despite all complexity, the structures of the dishes remain clearly defined. A Miyazaki Wagyu tartare received a perfectly balanced salt note from N25 caviar and a touch of vibrancy from a cream cheese gel. At the table, a shiso-infused goulash broth was poured alongside it. The bonito, grilled on one side, was crowned with a layered salad of puréed chicken skin, caper leaf, and head lettuce. The course was rounded off by a fourfold variation of dill and a superb sauce duo of crustacean-chicken essence and buttermilk foam. Wine Alongside the brilliantly curated wine pairing, also available in a premium version, the alcohol-free alternative is equally impressive. Atmosphere Stylish ambiance. Pleasantly relaxed service. Verdict An exceptional culinary experience of the highest order.
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