Kaupers im Kapellenhof

Rating: 16
Author: Gault&Millau

Kirschgartenstraße 11, 55278 Selzen, Germany

16/20
Remarkable Restaurant

1 PHOTOS

Chef: Sebastian Kauper
Cooking: German | Local | Vegetarian
Services: Garden | Private Parking | Private Room | Terrace
Style: Casual | Exceptional setting | Romantic | With friends

Gault&Millau's review 2025

Where does a disco ball spin on the ceiling in a gourmet restaurant and let small points of light dance through the room? And where does the decoratively made-up, charming hostess Nora Breyer sparkle with warm hospitality? Under the roof of the Kapellenhof! A successful melange between endearing bizarreness and palpable joie de vivre in an ambience with old wooden beams and bricks, imaginative decoration and cosy lounge furniture. Experience gastronomy in the best sense of the word, on which Sebastian Kauper puts the icing on the cake with his cuisine. Down-to-earth, also in the best sense of the word. Because Kauper mainly helps himself to local products of the first choice, cooks without frills and without detours to the central taste. The "Budderstulle" fits into this concept as the first course of the menu, accompanied by thinly sliced homemade ham and butter with a hint of cumin. Simply good! Then salmon trout gently grilled on charcoal, wonderfully juicy and aromatic with a BBQ touch, accompanied by ancient grain salad poured with beurre blanc, raw marinated fennel and wild apple from the side of the road. Homemade, tomato-stuffed anolini like mother's in between, before the poached ox tongue, embedded in the caramelized Selzer onion, is served, refined with Rhine-Hessian wild garlic. Very strong dish with memory potential. This is especially true for the wonderfully tender slice of saddle of venison from the nearby Soonwald, first-class game meat in perfect cooking condition. Exceptional quality! Harmonized perfectly with the beetroot baked on sea salt, the sloppy celery cream and the deep venison jus. Finally, a really good fluffy warm sponge cake with chocolate and blackberries, and a blackberry sorbet as a cold refreshing element.