The story
At Regional Friesoythe, the menu changes regularly—there is no à la carte. Instead, every dish reflects a commitment to local, seasonal ingredients. Opened in 2022, the restaurant has earned a Michelin Bib Gourmand for its good quality, good value cooking. The guiding principle is simple: 98 percent of all ingredients come exclusively from Lower Saxony. No canned goods, no stock cubes, no additives or artificial flavour enhancers. Everything is made in-house, from the bread to every sauce. This is cooking stripped of shortcuts, relying on the generosity of nearby producers and a deep respect for the land.
Chef and owner Timo Plenter trained in Bad Zwischenahn and grew disillusioned with the rise of convenience products in regional kitchens. He decided to do things differently. Working alone—from shopping and prep to plating and clean-up—he insists on total control over every element that leaves his kitchen. “Everything that leaves my kitchen, I make myself,” he says. His approach is meticulous, and the results speak for themselves.
Ina Stuke, a trained hotel manager with a degree in hotel business administration, oversees the front of house. She brings a blend of classic and modern service, rooted in deep knowledge of the food and a genuine warmth. Together, they create an atmosphere that is both professional and relaxed—a place where the focus stays on the plate and the company.
There is no fixed menu; instead, the kitchen works with whatever is at its peak. The current menu (2/26) is a testament to seasonal German cooking, with each dish built from scratch. The dining room is open Wednesday through Saturday from 17:30, and the restaurant also offers outdoor seating. Vegetarian options are always available, reflecting the kitchen’s reliance on vegetables from local farms and small artisan producers. Every visit offers a snapshot of what Lower Saxony has to offer, interpreted with skill and honesty.
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History
good quality, good value cooking
A small, consistently regional and seasonal menu is standard practice at the restaurant behind the brick walls. Sustainable business practices serve as an important guiding principle here.
Concept The name says it all. Ninety-five percent of the ingredients used grow within a 100-kilometer radius. Brutally local. Verjus instead of lemons, barley instead of rice. No additives. No extras. Conservation efforts also limit the selection. Cuisine Style The barley risotto is already a classic, as are vegetarian foie gras made from mushrooms or caviar vegetable pearls. Red cabbage is available in 25 flavor variations. Even as a dessert. Pikeperch is served with fresh kale, celery with curry leaves (homegrown). But also crispy goose or schnitzel: extraordinary and precise. Timo Plenter succeeds in creating a chocolate-free tiramisu that matches the original in every way. Wine From a sea buckthorn aperitif to a Pinot Blanc from Emrich-Schönleber in the Nahe region (where the 100-kilometer rule does not apply) – the owners offer delightful surprises. Atmosphere In the red brick building in the village center, owner Ina Stuke warmly welcomes guests and shares plenty of details about the concept. Welcoming, unpretentious, ambitious. Conclusion Upscale cuisine with a regional focus.
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