The story
Haus Stemberg in Velbert has been a fixture of the Bergisches Land for over 150 years. What began as a blacksmith’s forge and coaching inn in 1864 evolved into a pure guesthouse in 1947 under Walter Stemberg Senior, before his son Walter Junior and his wife Petra transformed it into a renowned gourmet restaurant from 1975. Today, the fifth generation—chef Sascha Stemberg and his wife Coren—carries the legacy forward.
Since 2013, the restaurant has been awarded a Michelin star, a recognition that underscores its commitment to a refined, modern regional cuisine. Sascha Stemberg, who returned to the family business in 2003 after training in top kitchens, leads the kitchen with a philosophy rooted in tradition and an open eye for contemporary developments. The result is a cuisine that is both sophisticated and grounded in the local landscape.
The atmosphere inside is one of understated elegance. The Kaminzimmer (fireplace room) offers a fine country-house character with warm colors and stylish décor, seating 30 guests. The Wintergarten, with its expansive views, accommodates 24. A total of 68 seats are spread across 16 tables indoors, plus 22 outdoor seats on the terrace. The wine cellar, housed in two historic rock cellars, holds over 200 labels, including select wines from the Stemberg Selections that guests can purchase to take home.
Sascha Stemberg’s passion for honest, high-quality ingredients extends beyond the restaurant: his line of spices, oils, and gin under “by Sascha Stemberg” reflects his belief that truly good taste requires truly good produce. For those who wish to recreate his dishes at home, he offers masterclasses on The Golden Circle.
From its Michelin-starred kitchen to its warm, family-run service, Haus Stemberg remains a beloved destination for those seeking a memorable dining experience that honors its past while embracing the future.
Recognition
Ambience
Details
History
Located on the green outskirts of the city near a golf course is the cozy gourmet restaurant, which has been in family ownership since 1864. It offers a six-course tasting menu or a fine, traditional homestyle dish.
High quality cooking
Concept The family-run inn is operated by Sascha Stemberg in its fifth generation. Here you will find elevated traditional cuisine alongside a fine-dining menu. Culinary Style Here lies something rarely found: guests can mix and match freely from the menu to create their own custom combination of traditional inn dishes and fine-dining creations. The Eifel tomato with saltwater shrimp comes from the tasting menu, while the bouillabaisse is from the traditional menu. A refreshing change from many restaurants at this level that only offer a single fixed menu. The cordon bleu made from black-feathered chicken is rolled and stuffed with Comté cheese and country pork ham – a far cry from a typical stuffed schnitzel, and very well executed. The bavette steak is cooked to perfection and accompanied by a rich jus. The cheese selection holds its own as well, sourced from affineur Waltmann in Erlangen. Wine The wine list, featuring 380 selections, focuses primarily on Germany, though Burgundy and Italy are also well represented. Twenty-eight wines are available by the glass. Atmosphere It buzzes with energy; it’s lively, chatty, and the service staff are in high spirits. Guests love coming here and receive warm, attentive service from start to finish. Verdict A perfect balance between upscale dining and a traditional inn – a truly welcoming retreat.
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