The story
In the quiet, relaxed atmosphere of ESTIMA by Catalana in Erfurt, owner Jan-Hendrik Feldner and Chef de Cuisine Jürgen Birth bring the flavors of the Spanish-French Mediterranean to the table. Central to the experience is modern Catalan cuisine, interpreted with a clear, personal signature. The kitchen focuses on small gourmet creations built on diversity and bold flavor combinations, presented with the precision that earned the restaurant a MICHELIN Recommended distinction.
Feldner’s inspiration runs deep. He opened the original Catalana in May 2005, driven by a childhood passion for French and Catalan cooking, nurtured during family visits and student exchanges in Southern France and Catalonia. This foundation of authenticity remains essential.
Freshness and quality are non-negotiable. The team sources ingredients directly from local producers as well as small farmers in France and Spain, prioritizing process and raw materials over brand names. No preservatives, flavor enhancers, or artificial aromas find their way into the kitchen. Modern techniques refine the experience, but the foundation is natural, transparent, and seasonal — the menu changes regularly to reflect new inspirations.
The dining experience is centered on a degustation menu, with premium wines and olive oil on offer. Guests seeking interaction with the kitchen can book the Chefs-Table, where Chef Birth — who trained in Baden-Württemberg, refined his skills in Barcelona, and studied patisserie with Valrhona — guides the evening. A new Tapas menu (available Wednesday to Friday) offers a lighter entry into the kitchen’s sensibilities without sacrificing the dedication to product and craft.
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Concept Modernly interpreted Catalan cuisine in a welcoming fine dining restaurant located in the most beautiful part of the old town. Two six-course menus (one vegetarian) that can be freely interchanged. Culinary Style Owner and host Jan-Hendrik Feldner sources exclusively from Catalonia's finest producers. With passion and finesse, the young kitchen team transforms these ingredients into aromatic masterpieces that are as visually stunning as they are delicious. Green gazpacho made from heritage pea varieties is garnished with sweet, succulent begonia blossoms, while raw, fresh Quisquilla shrimp paired with scallop coral is elegantly presented alongside its vivid azure-blue roe. Juicy Galician beef fillet is plated with artichoke and aged brandy. Wine Passionately curated selections of favorite Catalan wines, including offerings from Mas Doix in Priorat and Edetària in Terra Alta. Atmosphere Elegant yet relaxed, featuring comfortable blue-gray upholstered armchairs and an exposed timber-framed wall. From the chef's table, guests have a direct view into the kitchen. A lovely summer terrace completes the setting. Conclusion Professional hospitality where the culinary experience takes center stage.
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