Haus Stemberg Anno 1864

Rating: 16
Author: Gault&Millau

Kuhlendahler Straße 295, 42553 Velbert, Germany

16/20
Remarkable Restaurant

1 PHOTOS

Chef: Sascha Stemberg
Cooking: European | Gastronomic | German | Home cooking | International | Local | Seafood
Services: Private Parking | Private Room | Terrace
Style: Casual | Exceptional setting | Romantic | With children | With family | With friends

Gault&Millau's review 2025

Inn: A place where people stop by, come together, eat, drink, have fun. No matter whether they are interested in well-filled plates or refined variants of classics with a view beyond the horizon of the hilly surroundings of Velbert. Many things are different here, or still as they used to be, and that is because people don't stand still, but cultivate values. TV appearances yes, as well as personal reception by Sascha Stemberg. The reservation alone by phone, contact, exchange, cordiality. Arrive and be at home as soon as your foot steps over the threshold. The much-invoked range from almost rustic tavern cuisine to world-traveled haute cuisine does not lose its magic. Plate dishes or menu, caviar on top or simply the good Wiener Schnitzel, everyone is welcome. Beer drinkers and those who find something in the list of Romanée-Contis (and can afford it). All this only works because the quality is reliable and inspiring and sometimes playfully silly. The list of suppliers may seem overloaded, but people know each other, they work, live and celebrate together. Family. All of them. A wild mushroom soup in advance - unaccompanied perfect aroma. Stembergs cultivate their peculiarities such as peppers, mushrooms and potatoes in the bouillabaisse, but the fish is first-class, the broth perfectly drawn. The sweetbreads in nut butter with all kinds of beans refreshed exactly that little bit and gently exotic, with the aroma of kaffir lime, the country pig not only grilled, but provided with barbecue aroma. If the Stemberg didn't exist, it would have to be invented, which is not possible, because the unique host mentality that has grown over the years has to be cultivated.