The story
Plaisir by Hamid Heidarzadeh is the work of two people who believe hospitality is about genuine connection. In the kitchen, chef Hamid Heidarzadeh brings classical training and a love for creative modern cuisine. Out front, Jil Neunfinger welcomes guests and guides them through the evening. Together they have built a place where fine dining feels personal and unhurried.
The kitchen works with regional and seasonal ingredients, treating each product with respect. The approach is straightforward: high-quality produce, precise technique, and a clear sense of flavour. Menus change weekly and reflect what is fresh. A sample dinner menu offers a choice between a plant-based and a meat-focused path, with courses that highlight vegetables, fish, and meat in balanced succession. Dishes such as fennel with saffron and citrus, or char with shellfish and citrus, show a kitchen that values clean, natural aromas.
Plaisir caters to both lunch and dinner. The midday menu offers hearty, accessible dishes like veal schnitzel with potato-cucumber salad or a vegetarian celery schnitzel. The evening menu is more elaborate, with three to five courses priced from 79 to 112 euros. A glass-by-glass wine pairing is available for an additional 38 to 58 euros, designed to complement each course.
The restaurant’s commitment to quality and consistency has earned it a Michelin Recommended award for 2026. The citation reflects what the team already lives by: only the best ingredients, prepared with care, served in a setting that makes guests feel at home. For those who prefer plant-based dining, the "Pflanzenfresser" menu offers a full vegetarian experience without compromise.
Plaisir is contemporary fine dining in Aachen, rooted in seasonality and shaped by the people who run it. No fuss, just honest cooking and a warm welcome.
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