The story
At esszimmer das Restaurant in Weinheim, the kitchen is guided by a simple principle: cook with what arrives fresh that day. Located in the historic Alte Post building, this restaurant has been open since spring 2013 and offers a modern cuisine that is deeply rooted in the Bergstraße region. Ingredients come from local producers and are delivered almost daily, meaning no large storage is needed and the quality on the plate is consistently high. The team weaves these regional staples with international accents, resulting in a style that is both grounded and surprising.
The atmosphere is one of genuine comfort—whether you are seated in the cozy main room, at the large wooden communal table, or in the inviting wine bar corner. The menu changes roughly every twelve weeks to reflect the season. Guests can expect a carefully composed six-course menu, with an optional wine pairing that draws from a notably deep and exciting wine list. The current autumn menu, for example, moves from an amuse-bouche of pumpkin through a Faroese salmon with burrata, a “Thailand” monkfish, and Bresse chicken au poivre, finishing with a dessert of yeast and quark. The entire meal is designed to be savored over a relaxed three and a half hours.
This commitment to honest, high-quality cooking has earned esszimmer a Michelin recommendation, a recognition that aligns with the restaurant’s focus on authenticity. The team describes their approach as cooking close to nature, with a strong seasonal focus and a curated selection of premium suppliers. A vegetarian menu is available on request, and the restaurant is also open for a “Late Lunch” on the second Sunday of each month. For those seeking a different kind of evening, the team also runs the nearby pizzeria Alla Palestra, offering authentic Neapolitan pizza.
Recognition
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Concept Relaxed restaurant located in the Alte Post on the Weschnitz. Menu (4–7 courses) with a fixed start time. Cuisine Style Playful crossover cuisine that doesn't shy away from hearty flavors. To start, there's flamed salmon with jalapeño fresh cheese, crispy fried onions, and a reduced mandarin jus, served alongside a Gillardeau oyster with burrata ice cream. It can also be more understated: the Löhrbacher organic onsen egg rests on a rich parmesan potato cream, accompanied by spinach and plenty of winter truffle. The leg and breast of Challans duck with truffle jus and parsley root purée are also boldly flavored. Wine Around 300 selections, an interesting mix of established names and modern-style producers. Unusual vintage depth among the red wines, particularly Bordeaux, with excellent non-alcoholic pairings. Atmosphere Part flea market, part contemporary living – you feel more like a private guest than a restaurant patron. Conclusion A charming venue with a personal touch, consistently delivering at a high level.
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