Kettner’s Kamota

Rating: 14
Author: Gault&Millau

Grafenstraße 42, 45239 Essen, Germany

14/20
Chef's Restaurant

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1 PHOTOS

Chef: Jürgen Kettner
Cooking: Austrian | Japanese | Vegetarian
Services: Private Room
Style: Casual | Romantic | With friends

Gault&Millau's review 2025

"Kiss the hand"! With the restaurant of the Styrian chef Jürgen Kettner with Wiebke Meier as hostess, the lively eating process is one attraction richer. Around three dozen guests can take a seat at wooden tables in the darkly coloured dining room. The menu includes 4- or 6-course menus. Even the greetings from the kitchen, such as the Japanese amberjack roulade wrapped in radish with parsley oil and fish liver dumpling, suggest that Kettner offers more than Austrian delicacies. "New Austrian" is the name of the Alpine-Japanese cuisine. "Kiss the hand Chawanmushi" is the name he has given to the steamed Japanese egg custard served by the lively service with scallops, mild daikon radish and matured Kamebishi soy sauce. The dessert is also a Japanese-Austrian liaison: wild strawberries with chocolate seeds and semi-frozen sesame leaf and Japanese ginger root.