Der Hof Schildgen

The story

Der Hof Schildgen in Bergisch Gladbach: Modern Regional Cuisine & Two Spoons

Chef Marius Sprenger and the Regional Kitchen

Chef Marius Sprenger brings a background including stints at Ox und Klee and Pottkind to the kitchen at Der Hof Schildgen in Bergisch Gladbach. He blends traditional regional cuisine with modern influences, building dishes around fresh local produce. The menu changes regularly according to the season, allowing the team to highlight ingredients at their peak. Guests seeking this style of seasonal cooking have been rewarded with two spoons in the Schlemmer Atlas 2026, recognizing the quality behind the plates.

Standout Dishes and Menu Highlights

The kitchen delivers focused dishes ranging from a rich hummer soup to dry-aged steaks served with jus. Standing favorites include Rumpsteak paired with chanterelles and potato krapfen, plus house-made pasta dressed with summer truffles and parmesan. Seafood selections feature David Hervé Peter oysters or a river crayfish cocktail with pineapple and roast bread. Structured tasting experiences, like the four-course menu, highlight a contemporary German cuisine through courses such as onglet steak with pommes anna or watermelon carpaccio with grapefruit.

Ambiance and Dining Spaces

Situated in a representative building in the town center, the restaurant features a modern atmosphere ideal for casual dinners or celebratory gatherings. A quiet location ensures comfort, and a beer garden opens up outdoor seating when the weather permits. The beverage list is assembled personally, with staff offering tailored wine pairings to complement the meal. Occasional wine evenings, such as those hosted in partnership with Weingut Dreissigacker, underscore the kitchen's emphasis on thoughtful accompaniments and seasonal refinement.