The story
“Basilikum trifft auf Petersilie” – basil meets parsley. This motto captures the essence of Gasthaus Spieker, where Mediterranean lightness meets Westphalian down-to-earthness. Chef Franz Spieker honed his craft in Chicago and Mallorca before returning to his Westphalian home. His cooking is rooted in the region yet always curious, looking beyond the local horizon for inspiration. The result is a menu that surprises with clean, honest flavours.
Siblings Beate and Franz Spieker run the Gasthaus in the third generation. They have lovingly restored the spaces – a modern restaurant with a wine bar and winter garden, the cosy “Blumenzimmer,” and a summer terrace. The atmosphere invites you to relax and enjoy the moment. It’s this consistent, heartfelt hospitality that earned Gasthaus Spieker a place among Michelin’s Recommended restaurants.
The menu changes with the seasons, but expect dishes like a fresh pea and mint soup with lemon ricotta, or a classic beef roulade on creamed savoy cabbage with gravy and potato gratin. The kitchen also highlights local fish: filet of Zander with crispy skin, pea risotto, and Riesling foam, or the Hövelrieger Lachsforelle with horseradish sauce. Desserts stay true to the house style – a bitter chocolate mousse from Belgian Callebaut or a Bavarian cream with strawberry purée. The wine list offers thoughtful pairings by the glass, including German and Italian selections.
Gasthaus Spieker is country cooking elevated without pretence, and Mediterranean influences woven in naturally – a place where the food speaks for itself.
Recognition
Ambience
Details
History
Stylish country house charm in a village setting, plus a banquet hall and hotel rooms. The culinary equivalent is: salmon trout tartare, beef shoulder roast, and chestnut mousse.
Location
