The story
Reuter, at Bleichstraße 3 in Rheda-Wiedenbrück, holds one Michelin Star in 2026 for its modern French cooking under chef Iris Bettinger. The dining room seats just 16 guests.
Bettinger is head chef and managing director of Hotel Restaurant Reuter. Her cooking rests on a classical French foundation, enriched with regional ingredients and flavors from further afield. She jokes that the style needs one very long word, "interregiomediterraneurasisch". Two generations work the stoves here, mother and daughter together.
The evening is a single menu. Der Feinschmecker gave the restaurant 3 F in 2026 and singled out the gnocchi carbonara in leek broth with bacon. Steamed cod arrives with Jerusalem artichoke in an oyster and kaffir lime leaf broth. For dessert there is a small savarin in warm apple broth with white chocolate ganache and rum raisin ice cream.
Most of the meat is organic, from farms the team knows personally. Six organic farms lie within three to four kilometers. Asparagus in season comes from the Spargelhof Steinhoff nearby, and the kitchen buys fruit and vegetables directly from producers at the Rheda market twice a week.
The dining room is small, stylish and relaxed, with a summer terrace for fine weather. The cellar holds international classics next to ambitious newcomers, and the guide's verdict on prices is that they are fair.
Recognition
Ambience
Details
History
High quality cooking
Concept A small restaurant in a stylish setting with refined gourmet cuisine. Single menu. Culinary Style Iris Bettinger stands not only for continuity, but above all for an imaginative approach to cooking, always inspired by seasonal and regional produce as well as international culinary traditions. Skillfully, Bettinger brings everything together under one "culinary hat"; her "Gnocchi Carbonara" in leek broth with bacon is just as deliciously crafted as the steamed cod with Jerusalem artichoke in an oyster-kaffir leaf broth. A standout dessert is the petite savarin served in warm apple broth with white chocolate ganache and rum raisin ice cream. Simply magnificent! Wine The restaurant's wine cellar is well-stocked, with the list featuring both international classics and ambitious newcomers. All fairly priced. Atmosphere The stylish interior exudes charm, creating a relaxed space where guests can truly unwind. Conclusion At Iris Bettinger, you experience first-class, relaxed dining wrapped in warm hospitality.
The modern restaurant at Hotel Reuter – with long wooden tables, designer lamps, and wine racks. Classics such as entrecôte and Wiener Schnitzel are served, along with oysters and monkfish.
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