The story
In the heart of Darmstadt’s Martinsviertel, OX is the creation of brothers David and Norman Rink. Theirs is a kitchen driven by conviction: “The quality and interplay of its components – that’s what every dish lives from,” says David Rink. The result is a contemporary, product-focused cuisine that draws deeply on regional producers while weaving in French, Mediterranean, and Asian accents. This approach has earned OX a Michelin star, an award the team has held for three consecutive years, confirming the ambition and precision of their work.
OX presents itself as “casual fine dining” – a welcoming, authentic space for enjoyment and hospitality. The intimate restaurant seats just 24 guests and opens onto a Mediterranean courtyard. Menus are offered in two depths: the “Pure Taste” and the “Oxalis” (a vegetarian option), each available in a large or small format. Aperitifs like a cone, tartelette, or taco set the stage, followed by house-made sourdough bread with Beurre de Baratte and amuse-bouches such as a mushroom dashi with seaweed and enoki. The wine pairing, built around a curated selection of European growers, evolves with each course.
The Pure Taste menu showcases a progression of refined, seasonal ingredients. A starter of Alpine char with kohlrabi, beech nuts, and kaffir lime leads into veal sweetbread with salsify, Périgord truffle, and dandelion. Brittany sole arrives with kimchi, black salsify, and Oscietra caviar. A pigeon course from Miéral is paired with agretto, lovage, and salt lemon, followed by a Breton scallop with sea asparagus, grapefruit, and hazelnut. The meal builds toward Bresse duck from Miéral with pak choi, foie gras, and sauce Albufera, before a pre-dessert of mandarin and blood orange, and petit fours. Each dish reflects David Rink’s deep appreciation for craft and origin – a value he traces back to fishing with his grandfather, and one that defines OX’s modern cuisine.
Recognition
Ambience
Details
History
High quality cooking
Casual and understated restaurant in the university district with a courtyard and gourmet deli. Three creative menus featuring five to seven courses are on offer, including stingray wings, redfish, and pike-perch from Lake Müritz.
Concept An unpretentious fine-dining restaurant in Darmstadt's Martinsviertel, offering multiple menu options along with upgrades and a thoughtfully curated wine pairing. Culinary Style Brothers David and Norman Rink are passionate chefs and hosts, and their restaurant serves as a relaxed destination for culinary enjoyment, featuring contemporary, ingredient-driven cuisine. Stylistically, it embraces an international approach, with hamachi featured alongside freshly caught Zander from Lake Müritz served with kimchi and Kaluga caviar, a lentil cassoulet with fennel, capers, and Taggiasca olives, or boiled buffalo tongue paired with sea buckthorn and wasabi. Wine The accompanying wine selection offers an exciting oenological journey through both national and international wine-growing regions. Atmosphere The atmosphere in the minimalist dining room is just as relaxed as the friendly and highly competent service. Conclusion Exciting and multifaceted culinary experiences with a lasting flavor impression.
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