Haus Kleineichen

The story

Haus Kleineichen in Hückeswagen brings Bavarian cooking to the Bergisches Land

The kitchen and its philosophy

Restaurant Haus Kleineichen in Hückeswagen delivers a focused interpretation of Bavarian cooking that recently earned a 1.5 ladle rating from the Schlemmer Atlas. The Schoppmann-Semmler family has operated the site since 1935, though the current layout emerged in 1999 when Tegernsee carpenters rebuilt the interior. Küchenchef Thomas Semmler grounds his work in straightforward techniques and careful component preparation. He treats the menu as a bridge between the nearby hills and Alpine valleys.

Standout plates and seasonal focus

Summer menus highlight wild chanterelles tossed in chive and bacon cream alongside paper-thin dumplings. The kitchen also prepares roasted scallops with orange barley risotto and slow-cooked tomatoes. This commitment to Bavarian cuisine relies on rotating local produce rather than maintaining a static list.

The room and the atmosphere

Staff members wear traditional Bavarian attire while serving guests across multiple dining areas. The main hall features heavy timber furniture and wood paneling that recall a Tegernsee country house. Patrons can order draft beer from the brewery along with distilled spirits from local makers.