Torschänke

The story

Torschänke Dudeldorf – Michelin Recommended Country Cooking in the Eifel

A historic inn with a warm welcome

Torschänke sits directly at the old Obertor gate in Dudeldorf, a village in the Südeifel. The building has long been a place of hospitality, and since March 2020, hosts Simon Berhard and Kilian Rau have carried that tradition forward. They bring experience from fine dining and hotel management, and their approach is straightforward: create a cosy, living-room atmosphere where guests can relax and enjoy thoughtful food.

The restaurant is divided into several rooms – the Torzimmer, Speisezimmer, and Gaststube – each with its own character but all sharing the same unhurried, welcoming feel. The Michelin inspectors have recognised this quality, awarding Torschänke a place in their 2026 selection for its consistent, honest cooking.

Country cooking, rooted in the region

Chef de Cuisine Alexander Ettlinger leads the kitchen, supported by a small team that includes Sous Chef Viktor Arnold. Their philosophy is simple: “Our roots are in the Eifel.” They source ingredients from nearby producers they know personally, letting the seasons guide the menu. This is country cooking at its best – hearty, precise, and never fussy.

The menu changes regularly, but a recent offering shows the style: a carpaccio of sous-vide scallop and lobster with parsley root, orange, and fennel; a fillet of skrei in a potato crust with young spinach, pickled cherry tomatoes, and beurre blanc; or a rosy duck breast with spring vegetables, chorizo-barley risotto, and port wine jus. Each course is matched with regional wines – Grauburgunder from the Mosel, Spätburgunder from the Pfalz – chosen to complement rather than overpower.

For those who prefer lighter fare, there is a separate vegetarian and vegan menu. Starters like a buckwheat salad with cucumber and radish gazpacho, or a mango-tofu tatar with edamame, lead into a shiitake mushroom cream soup and risotto arancini in a sesame crust. Desserts – a mille-feuille of strudel pastry, white chocolate, banana, and cinnamon, or a trio of local pear preparations – round off the meal.

Genuine hospitality, no shortcuts

What guests consistently mention is the balance: refined dishes served without pretension, friendly service that never feels rushed, and an atmosphere that makes you want to linger. Whether you stop in for a quick lunch during summer or settle in for a four- or five-course dinner, Torschänke delivers a genuine taste of the Eifel – and a Michelin Recommended experience that stays true to its roots.