Pietsch

The story

Pietsch in Wernigerode: Two Michelin Stars for Asian Contemporary Fine Dining

Counter Dining with Two Michelin Stars

Restaurant Pietsch in Wernigerode is a purist concept: fourteen counter seats, two separate tables, and a single tasting menu served nightly. The team, led by chef Robin Pietsch and head chef Luis Hendricks, delivers a cuisine defined by clear flavor lines, intense aromas, and exceptional product quality. In 2025, the restaurant received its second Michelin star – the first two-star restaurant in the Harz region.

The Chef and His Roots

Robin Pietsch grew up in the Harz and trained as a pastry chef and cook. He worked with René Bobzin, the first Michelin-starred chef in Saxony-Anhalt, before opening his own restaurant ZeitWerk in 2012. In 2019, he launched Pietsch, a more intimate counter restaurant. Falstaff named him Gastronom des Jahres in 2023. His cooking philosophy: regionality with worldly influences, presented with youthful creativity.

The Tasting Menu

The menu changes with the seasons but always balances Asian contemporary flavours with local produce. A recent menu began with silken tofu, king crab, and hamachi, followed by a baozi with shrimp and curry, chutoro with coconut and tapioca, scallop with Thai basil, suckling pig with vadouvan, and duck with kimchi dumpling. Desserts and petits fours conclude the evening. A vegetarian option is available on request, but no vegan or allergy adaptations are possible. The wine pairing, starting at 75 euros, and non-alcoholic alternative at 60 euros, are carefully chosen to complement each dish.

An Evening at Pietsch

The atmosphere is intimate and focused. Guests arrive at 7 pm, and the meal lasts about four hours – a theatrical experience where the team explains each course. The restaurant’s own words: "Klar. Geradlinig. Intensiv." – clear, straightforward, intense.