Hinterding

The story

Hinterding Lengerich – Classic French Cuisine in a Jugendstil Villa | Michelin Recommended

Kochkunst mit Herz und Pöpper

In the small town of Lengerich, a century-old Jugendstil villa holds a restaurant that has earned a Michelin Recommendation for its deeply personal, handmade cooking. Hinterding is the domain of chef Klaus Weingartz and host and pâtissière Elke Zeitner, who returned to their Westphalian homeland in 2011 to take over the landmark villa and pour nearly twenty years of shared experience into every detail.

Weingartz calls his style “Cuisine naturelle” — refined classic French cuisine built on high-quality, natural ingredients and honest craftsmanship. The menu changes weekly, always reflecting the season. A recent winter menu showcased Skrei from the Lofoten Islands in a mustard-seed sauce with Schnippelbohnen, alongside a ragout of local venison with creamed savoy cabbage and beetroot dumplings. Lighter options include a warm Imperial quail with green asparagus and orange, or house-made pasta with Périgord truffles. The kitchen’s precision is matched by Zeitner’s patisserie — her desserts, from a classic Herrencreme to the “Die Süße” tasting plate, are a highlight of the evening.

The dining rooms of the villa are as characterful as the food. Each space has its own mood, from intimate corners to airier salons, all furnished with a sense of understated elegance. Service, led by Zeitner and Andrea Bertz, is warm and unpretentious — the kind of genuine hospitality that makes guests return regularly.

Hinterding’s wine list is thoughtfully curated, with German and international bottles chosen to complement the cuisine naturelle. A Grüner Veltliner from Kamptal or a Spätburgunder from the Rheingau are typical of the considered pairings on offer.

The Michelin Recommendation recognises what regulars already know: this is a restaurant where skill, place, and personality come together without fuss. Classic French cuisine, Westphalian soul, and a villa that feels like home.