Die Akelei

The story

Die Akelei in Paderborn: Seasonal German Cuisine by the River

The Chef and Regional Cooking

Die Akelei in Paderborn anchors its seasonal regional cuisine to the quiet flow of the nearby river. André Hasenkamm brings his experience from the Redingerhof into this relaxed space, prioritizing fresh produce and straightforward preparation. His approach earned two spoons in the 2026 Schlemmer Atlas, which highlighted how he transforms local vegetables and white wine sauces into reliable comfort food. The kitchen treats every ingredient as a starting point rather than a spectacle.

Standout Dishes and Seasonal Focus

Young herbs and early summer vegetables set the tone across the menu. Guests often return for the braised beef tenderloin served with chanterelle cream and rosemary potatoes, or the delicate ricotta spinach pockets paired with lemon beurre blanc. Smaller plates like the Alsatian flammkuchen offer a lighter alternative alongside crisp vine tomatoes and aged balsamic. The team adjusts these recipes throughout the year to support the same commitment to regional cooking.

The River Terrace and Dining Room

Large windows frame views of the Pader while outdoor tables extend along the water edge during warmer months. Inside, the layout avoids stiff formality in favor of comfortable seating and steady service. Diners settle in for unhurried meals that balance structured dishes with casual conversation. The space remains grounded in everyday hospitality rather than theatrical design.