The story
Kaupers Restaurant im Kapellenhof sits in the small town of Selzen, about 15 kilometres southwest of Mainz. The setting is a 300-year-old fruit barn, transformed into a dining room that feels both intimate and unpretentious. Here, Nora Breyer and Sebastian Kauper have created a restaurant that lives by its own rules: no luxury for its own sake, but a deeply personal take on Modern Cuisine that earned a Michelin star a year and a half after opening.
Nora is the host, guiding guests through the evening with enthusiasm and warmth. She also decorates the space with a playful, ever-changing eye — seasonal touches that make each visit feel distinct. Sebastian, who has held a Michelin star for 15 years, describes his cooking as “the art of leaving things out”. His credo is reduction and concentration on the essential, following the principle that quality is simply the logical consequence of doing what you love.
The kitchen’s philosophy is summed up in a phrase: kulinarische Lichtvollheit — culinary lightness. Dishes are built on clarity of flavour, digestibility, and a sense of ease that carries from one course to the next. The menu unfolds as a thread of enjoyment, each step a gentle intensification rather than a show of force. This is Modern Cuisine that speaks in subtle tones: sometimes quiet, sometimes bold, often playful, always precise.
On Sundays, the restaurant opens for a Late Lunch from 14:00 to 19:00, a relaxed alternative to the evening service. In winter, a cosy lambswool lounge transforms the space into a “Winter Wonderland” for festive gatherings. The restaurant also hosts weddings in the same atmospheric fruit barn, with a sun-flooded rooftop terrace that overlooks the rooftops of Selzen.
Kaupers is not about the grand gesture. It is about honest, focused cooking and genuine hospitality — a place where you arrive, enjoy with all your senses, and feel at home.
Recognition
Ambience
Details
History
High quality cooking
Concept A personally crafted culinary retreat by Nora Breyer and Sebastian Kauper. Popular for celebrations and events, offering fine dining as a 5 to 7-course menu. Culinary Style Sebastian Kauper sources regional ingredients and presents them with creative, contemporary flair: He serves grilled salmon trout with local ancient grains, pickled cucumber, and pickled ginger. Chamois sausages are accompanied by oven-roasted onions, black mustard cream, and lingonberries. The nougat savarin is rich and full-bodied, served with wild blueberries, Piedmont hazelnuts, and nougat cream. Wine The focus is on German wines, with a few selections from France and Italy. A limited selection of natural wines is also available. Atmosphere Beneath the stately wooden beams, or in summer on the large terrace – consistently decorated to suit the season – a convivial atmosphere prevails. Conclusion A versatile venue for culinary enjoyment with enthusiastic hosts.
About 20 minutes by car from Mainz, a seven-course menu makes a culinary statement. The entire experience takes place in a former barn on the edge of the village, stylishly renovated.
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