Ressmann's Residence

The story

Ressmann's Residence, Kirkel: Michelin-Recognized Modern Mediterranean Cuisine

Tradition Since 1985

In 1985, Günther Ressmann bought the former Restaurant Alt-Kirkel and built a destination for honest, high-quality cooking. Trained as a pastry chef and cook, he became the youngest kitchen master in Saarland at 22. His wife Katharina now runs the hotel and restaurant with quiet professionalism. The Michelin Recommended accolade reflects the steady hand that has guided this house for decades.

Chef Markus Schmittke

Since 2020, chef Markus Schmittke has shaped the kitchen. With over twenty years in fine dining—including stints at the Brandenburger Hof in Berlin and the Palace Hotel Munich, plus time in the Mediterranean—he brings a precise, creative style. His cooking blends French and Italian techniques with Austrian roots, resulting in modern Mediterranean cuisine that changes with the seasons.

Dining Spaces

The main restaurant offers an elegant setting for a special evening. In warmer months, the garden bistro opens with seating for up to sixty-five guests, centred around a Mediterranean stone oven and charcoal grill. A private vinothek accommodates up to sixteen people for wine-paired dinners or tastings.

Seasonal Menus

The weekly lunch menu and monthly specials highlight fresh, regional ingredients. Standout dishes from the current carte include marinated Japanese-style roast beef with ponzu and yuzu, slow-braised veal cheek with Burgundy jus, and a Choux au Craquelin dessert with white chocolate crémeux and saffron ice cream. The kitchen also offers à la carte options, such as Black Angus entrecôte with Perigord truffle fries and a vegetarian red beet dumpling with spinach and Grana Padano.

Ressmann’s Residence proves that consistent, heartfelt cooking earns recognition—and keeps guests returning to Kirkel.