The story
Mod by Sven Nöthel sits on a former farmstead in Duisburg, a place where the Ruhr region’s industrial spirit meets the gentle landscapes of the Lower Rhine. Chef Sven Nöthel describes it as a project of the heart: one side beats for the lively metropolis, the other for nature. This contrast shapes the restaurant’s identity – and its plates.
The dining room holds 38 seats, and the kitchen is fully open. From almost every table, guests can watch the chefs at work. The atmosphere is authentic and welcoming, with an international ease that never feels forced. This is a place for conversation, for lingering, for genuine encounters.
The cooking is modern and seasonal, rooted in the products found along the Rhine. Menus change with the seasons, and on Fridays and Saturdays the restaurant offers only set menus – four, six, or eight courses. Dishes might include Zander with cucumber, algae, oyster, and buttermilk; or Tafelspitz from veal cooked for 48 hours, served with pointed cabbage, beetroot, apple, and horseradish. Vegetarian versions are available, and the kitchen happily adjusts for allergies.
The restaurant also hosts cooking classes and special events, like the Malochermenü – a nod to the Ruhr’s working-class heritage, proving that fine dining here stays connected to its roots.
In 2026, Mod by Sven Nöthel was awarded a Michelin star for high-quality cooking. The accolade fits a kitchen that balances precision with a relaxed, honest approach. Nothing is artificial; everything feels intentional.
Whether you sit at the counter or a corner table, you leave with the sense that you’ve spent time somewhere real. That, for Sven Nöthel, is the whole point.
Recognition
Ambience
Details
History
High quality cooking
Concept A modern casual fine dining restaurant with a Nordic touch. The “Beete & Bauer” menu is available in four, six, and eight courses, the vegetarian “Acker & Saat” menu in six and eight courses, alongside an à la carte offering (Tue–Thu). Culinary Style Influenced by Nordic cuisine, rooted in the Ruhr region, imaginative and sophisticated – Sven Nöthel and his team are really going all out! Pickled and smoked trout, accompanied by pickled apricots and radishes, made a delightful fresh and light start, while a broth of black tea and honey added subtle depth and complexity. Wonderful earthy, autumnal notes shone through in the pink-roasted venison loin with celery parisienne, raw hazelnuts, and wild broccoli. Sour cherry spheres stuffed with venison liver provided an extravagant touch. Wine Approximately 900 varieties from all major European wine-growing countries, plus a few selections from overseas. The focus is on German wines, including over 60 Great Growth wines. Equally impressive is the non-alcoholic menu pairing. Atmosphere Clean lines and an open, fully visible kitchen define the ambiance. The chefs typically bring their creations directly to the table and are always happy to answer any questions. Verdict Multi-layered fine dining and exceptional wine culture in a relaxed setting.
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