The story
Franzhäuschen in Lohmar delivers refined German cooking rooted in the traditions of the Bergisches Land, where owners Kerstin Salgert and Udo Jedamski treat their family-run kitchen as a shared way of life. The restaurant has earned the trust of diners seeking homemade quality and genuine hospitality in the region.
Kerstin Salgert and Udo Jedamski built Franzhäuschen from a student-day fantasy into a bustling reality where staff and guests form a close community. They describe the establishment as their life's work, driven by the simple goal of bringing happiness to everyone who sits down for a meal. The kitchen focuses on homemade preparations rather than fleeting trends, maintaining a personal connection that defines the dining experience.
The Schlemmer Atlas awarded Franzhäuschen two ladles for its commitment to quality, highlighting dishes such as Loup de Mer, Tafelspitz, and Lammragout that showcase the best of Bergische cuisine. Tables are set with care, reflecting the owners' dedication to presentation alongside flavor. Guests enjoy a wine list exceeding 200 selections, ranging from local brews to international bottles, complementing the robust menu perfectly.
Stories trace the building back to a former monastery tavern operated by Franciscan monks, adding a layer of historical depth to the current venue. On Sundays, the kitchen transforms for a champagne afternoon featuring sparkling wine paired with delicate treats and truffle mayonnaise fries. This weekly tradition underscores the restaurant's focus on celebration and shared moments.
Recognition
Ambience
Details
History
According to legend, it was once a tavern for Franciscan monks, located in the Bergisches Land. The tables are elegantly set, and the kitchen offers sea bass, Tafelspitz, or lamb ragout.
Location
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