Restaurant Kesselhaus

Rating: 14
Author: Gault&Millau

Griesbachstraße 10C, 76185 Karlsruhe, Germany

14/20
Chef's Restaurant

BOOK

1 PHOTOS

Chef: Sven Hemmann | Kilian Wachter
Cooking: International | Local | Vegan | Vegetarian
Services: Access for people with disabilities | Private Parking | Private Room | Terrace
Style: Casual | Exceptional setting | With family | With friends

Gault&Millau's review 2025

At lunchtime, business lunches are served, in the evening a fine-dining offer; the wine lounge with tapas menu also has its fans. Guests are not only offered a varied range of dishes here, but also an ambience that is unparalleled in Karlsruhe. The high room of the boiler house, built in 1910, was cleverly designed in such a way that even individual guests feel comfortable. Sven Hemmann and Kilian Wachter, on the other hand, the chefs, are creative, but do not overwhelm the guests. The home-baked bread (15-year-old sourdough) tasted great, the Bellota ham was sliced open at the table and accompanied by pan de cristal. The red cabbage variation with horseradish ice cream and chestnuts was really well seasoned (the portion was almost too large), and the crispy fried Rhine zander with eel and ham beurre blanc was even better. Sommelier Christophe Gamblin has bought exciting wines and is not only familiar with Alsatian plants.