The story
In Oberhausen, Hackbarth's Restaurant has earned a Michelin Recommended distinction for 2026, a nod to its precise, ingredient-driven cooking. The kitchen works in a modern cuisine style, drawing on farm-to-table principles that show in every dish.
The menu changes with the seasons, and the current selection is a study in balance. Starters like goat cheese mousse with beetroot, apple, and olive sit alongside a vegetarian foie gras made from quince, walnuts, and dark bread crumble. Burrata with all things tomato – pine nuts, basil pesto – is a summer classic. For seafood lovers, red prawns come in a Caesar salad with crisp hearts of romaine, Parmesan, and cherry tomatoes. A warm smoked duck breast brings Waldorf salad with apple confit and walnut.
Mains continue the theme. Confit Norwegian fjord trout is paired with celery, apple, dill, mushrooms, and a potato praline. Skrei fillet features glazed broccoli, oyster mushrooms, dauphine potatoes, and horseradish foam. Salt meadow lamb is served with roasted onions, carrot-ginger purée, and dried tomatoes. For something different, braised milk-fed veal cheeks in Asian style get beluga lentils, potato straw, and teriyaki. Even the vegetarian main – a “little mess” of broccoli, prepared three ways with almonds – gets the same attention.
From January to March 2026, Hackbarth's offers a four-course Karussell menu (92,50 € including wine pairing). It opens with burrata and tomato, moves to a shellfish soup with prawn and wantan, then offers a choice of zander fillet with Sicilian caponata or beef fillet with truffled celery purée. Dessert is a coconut mousse with pineapple ice and coconut flakes. This menu is available table-wide and must be pre-ordered when reserving.
Desserts are equally considered: a peanut variation with mousse, ice, and espuma; a daily sorbet with pear compote; or the house piña colada. The kitchen is open until 21:00, and reservations are strongly recommended.
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