Zur Waage M.E.B.

The story

Zur Waage M.E.B. in Leer: Michelin Recommended, Sustainable North German Cuisine

A Homecoming at the Museumshafen

Zur Waage sits on the edge of Leer’s Museumshafen, a setting that shifts with the light and seasons. Chef Mario E. Brüggemann runs a kitchen that blends East Frisian warmth with a clear-eyed commitment to sustainability. The restaurant holds a Michelin recommendation, a nod to its steady quality and thoughtful cooking.

From Apprentice to Chef

Brüggemann began his career here in 1999, starting his cooking apprenticeship at Zur Waage at sixteen. He later worked in several Michelin-starred kitchens across Germany before returning to Leer as head chef with a master craftsman title. In 2012 he opened his own restaurant in Kiel, where he was awarded the first-ever Michelin Green Star in Schleswig-Holstein—one of only eighteen restaurants in Germany to receive it at the time. In January 2021 he fulfilled a long-held dream: taking over as tenant of Zur Waage, bringing his philosophy home.

North German, Sustainable, Homemade

The cooking is north German, seasonal, and deeply regional. Classics like Grünkohl, Labskaus, Scholle, and Rote Grütze appear on the menu, each prepared with a modern, personal touch. Nearly everything is made in-house; ingredients that are not produced in the kitchen come from trusted local suppliers who share the restaurant’s values. The kitchen runs on green electricity, uses eco-friendly cleaning products, and relies on energy-efficient equipment. This is not a marketing angle but a conviction that guides every decision. A terrace overlooking the harbor invites guests to linger over a meal, whether at midday or in the evening. The result is food that is both comforting and precise, served in a place that feels both historic and alive.