Haus Breuing

The story

Haus Breuing Recklinghausen: Gutbürgerliche Cuisine Since 1988

A family foundation in the Ruhrgebiet

Haus Breuing in Recklinghausen has built a steady reputation for gutbürgerliche cuisine since 1988. Frano and Lidija Sesjak took over the historic building and shaped it into a respected dining destination. Their son Petar switched from banking studies to professional culinary training, now directing the kitchen alongside long-serving staff members Dorothee Wessels and René-Pierre Frohwein. This multi-generational continuity shapes every traditional German cooking standard that leaves the pass.

Wild seasons and seasonal plates

The menu rotates around fresh autumn harvests and biannual hunting weeks. Guests order Hirschgulasch Hubertus prepared with house-made spätzle and stewed apples, or try the slow-cooked Sauerbraten made from venison cheek rolls paired with red cabbage. Summer brings Pfifferling dishes ranging from creamy ribbon noodles to pan-fried chanterelles served with fried potatoes and rump steak from Angus cattle. A rotating lunch counter introduces three to five new options for regional cooking every fortnight.

The dining room and terrace

Visitors gather in the main hall or step out into the adjacent beer garden during warmer months. Two polished bowling lanes sit ready for private gatherings and weekend leagues. The space functions as a regular meeting point across Recklinghausen while maintaining a relaxed pace. Recognized by the Schlemmer Atlas with two spoons for this consistent gutbürgerliche cuisine, the venue balances everyday comfort with attentive table service.