Küppersmühle Restaurant

The story

Küppersmühle Restaurant Duisburg – Modern Cuisine in a Museum Setting

A Restaurant Born from Hospitality

Adjacent to the Museum Küppersmühle, this restaurant shares its spirit of craft. The team – chef Thomas Tramp and host Kai Wergener – creates a space where industrial heritage meets clean, modern lines, with large windows framing the inner harbor. It is a place for art lovers, families, and travelers alike, where the atmosphere is both elegant and relaxed.

Cooking with Precision

Thomas Tramp’s international experiences shape his modern cuisine. The kitchen places the product first: quality, origin, and freshness drive every decision. Sauces simmer for up to 48 hours to reach their full depth. Menus change seasonally, offering both contemporary compositions and beloved classics. The same uncompromising approach applies to lunch, dinner, and the multi-course menus with wine pairings.

Signature Dishes

The Bouillabaisse is a legend here – made with a daily fresh fish stock and up to twelve spices and herbs, it delivers a rich, lingering flavour. Other standouts include the beef tartare with crispbread and jalapeño mayonnaise, the veal Wiener Schnitzel with truffle fries, and the slow-cooked ox cheek. For a modern twist, tempura-fried broccoli with vadouvan, grapefruit, and smoked paprika aioli.

A Michelin Recommended Restaurant

In 2026, the restaurant earned a Michelin recommendation, a reflection of its consistent quality and warm hospitality. The first-floor event spaces, flooded with natural light and a balcony over the water, host everything from business meetings to wedding celebrations. Sunday brunch there is a local favourite. Whether for a quick lunch or a long evening, Küppersmühle delivers a genuinely satisfying experience.