Restaurant Mahl und Werk

The story

Restaurant Mahl und Werk in Kreuzau: Regional Cuisine in a Historic Mill

The Lauterbach Kitchen

At Restaurant Mahl und Werk in Kreuzau, Katja and Frank Lauterbach have revived a historic mill to serve regional cuisine that balances creativity with sustainability. Their menu rotates every two weeks, offering seasonal dishes prepared with care. Katja Lauterbach applies years of gastronomy experience to craft dishes emphasizing quality and freshness over heavy meat consumption. The kitchen features a fish selection enhanced through dry aging, while the team prioritizes short supply chains to support local producers within this framework of creative bistro cuisine. Frank manages the guest experience as host, maintaining standards that contributed to a two-spoon rating from the Schlemmer Atlas.

Seasonal Creations

Guests can expect creations such as sea bass and sea urchin, alongside regional classics like Challans duck, reflecting the rotating nature of the menu. These international dishes appear on a card that changes biweekly, allowing the kitchen to highlight peak-season produce in its regional cooking. The focus remains on concrete flavors rather than excess, with vegetarian options woven naturally into the offerings.

The Historic Mill Setting

The venue occupies a historic mill structure where selected artworks infuse the space with character. This stylish ambiance blends bistro warmth with casual dining comfort, creating a setting defined by loving details. The commitment to sustainability extends to the beverage program, featuring bio-certified tea and coffee served alongside the meal.