The story
The culinary style at Essigbrätlein is a story of evolution. In 2008, the team decided to part ways with classic luxury ingredients like foie gras, choosing instead to focus increasingly on vegetables. The result is a cuisine where products, always natural in color and texture, stand at the center of every creation. A dish like "Rote Bete mit Kümmelkaramell" (beetroot with caraway caramel), first developed in 1999, was a revolution in haute cuisine that still resonates today.
This singular style is the work of a long-standing team. Since 1997, top chefs Andree Köthe and Yves Ollech have shared the kitchen leadership, while Ivan Jakir has overseen guest wellbeing and wine since 1999. Together, they are driven by a desire to realize ideas, an addiction to creating new dishes, and the ambition to surprise their guests time and again. Their food is a testament to what happens when a team stays together and pushes a single, clear vision forward.
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Excellent cooking
Concept No spectacle, no excess – instead, a focus on flavor, provenance, and structure. Andree Köthe and Yves Ollech combine uncompromising craftsmanship with a regional ethos. Vegetables take center stage on the menu (4 to 7 courses, also vegetarian) – not as a side dish, but as the main protagonists. Culinary Style The guiding principle is: leaf to root – everything is utilized, nothing is wasted. This creates a course progression that speaks of earth, herbs, and fermentation, of bitterness and freshness. Celery, leeks, or Jerusalem artichokes reveal depth and elegance through gentle cooking techniques and concentrated seasoning. Meat and fish are featured only when they serve a purpose. The signature style stands independently, free from trendy gimmicks, defined by quietude, seriousness, and a deep connection to nature. Wine The extensive wine list mirrors the kitchen’s philosophy: refined, nuanced, devoid of showmanship. Natural wines, mature Rieslings, and characterful oxidative wines accompany the dishes in perfect harmony. Ambiance Wood, stone, and soft lighting foster a focused tranquility within the half-timbered building on the Weinmarkt. The service team under Ivan Jakir is attentive, unhurried, and highly knowledgeable. Conclusion Not just another restaurant, but a philosophy – precise, sustainable, and authentic.
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