The story
At Le Comptoir, chef Jens Jakob invites guests to pull up a chair at the long counter that forms the heart of the restaurant. Here, in the former bakery of film director Max Ophüls’ birthplace, the dining experience is built around a single, ever-changing menu. The concept is straightforward: a 4- or 5-course tasting menu (104€ or 111€ respectively), inspired by the season and served with a carefully selected wine pairing. On request, a vegetarian version is also available.
Jens Jakob is no stranger to high-level cooking. A native of Saarbrücken, he spent nearly two decades in fine dining, including a stint as Küchenmeister at the Michelin-starred Gästehaus Erfort. In 2007, he opened his first restaurant, Le Noir, which earned one Michelin star in 2010 and a second in 2012—a distinction he maintained even after relocating. In June 2022, he took over Le Comptoir as sole owner, now acting as chef, manager, and host.
The atmosphere is deliberately unpretentious. Guests sit at the counter, watching the kitchen at work and engaging with the chef directly, while a small, familiar team—including pâtissière Andrea Scheyer, who worked with Jakob at Le Noir—handles the desserts and wine service. The menu changes every two months, ensuring freshness and allowing the kitchen to focus on quality. A sample offering from the March-April 2026 menu includes duck liver with rhubarb and almond, monkfish with caviar, beetroot, and basil, egg yolk ravioli with Périgord truffle and spinach, veal fillet with artichoke, paprika, and thyme, and a mille-feuille with crème pâtissière and pineapple.
For groups of eight to twelve, Jakob also offers cooking classes, either at Le Comptoir or at the guest's home. Private events for twelve or more can be arranged outside regular hours. This relaxed, counter-dining style, combined with Jakob's pedigree, earned Le Comptoir a Michelin Recommended distinction for 2026—a recognition that feels earned, not sought.
Recognition
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Details
History
Concept Casual fine dining in a historic building with a brick facade. The menu is offered in four or five courses, with the dishes changing every two weeks. Vegetarian options are available upon prior reservation. Culinary Style Jens Jakob is a charming host; as an experienced chef, he offers his guests straightforward yet sophisticated cuisine that is rich in flavor. For example, the duck liver is enhanced with balsamic spices and fruity accents from pear. He serves homemade finger pasta and savoy cabbage with juicy, tender beef, while a more intriguing pairing features stingray wing with classic red cabbage, refreshing apple, and dill. Wine The wine selection is concise but carefully curated. Atmosphere The seats at the long bar are highly sought after—the restaurant takes its name from it. Conclusion A charming host, friendly service, cozy ambiance, and excellent cuisine—everything is top-notch.
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