The story
Sankt Benedikt sits at Benediktusplatz 12 in Aachen, in the historic centre of Kornelimünster, where the kitchen serves modern French cooking and holds a Michelin star (2026). The house has been open since 1979 and reopened after the 2021 flood in a listed building on the square that gives it its name.
Owner and head chef Maximilian Kreus leads the kitchen and says he is the third generation of cooks in his family, taking over the tradition in 2011. The cooking is creative and classically rooted. The restaurant describes its approach as detail-driven, built on high-quality ingredients.
Recent courses include Faroe Islands salmon with myoga, dashi vinaigrette and wasabi, and Miéral chicken with black truffle and spring onion. Turbot comes with head lettuce and tomato. The dessert "Autumn Meets Southeast Asia" pairs pumpkin with lemongrass and ginger. Evening service runs as a five- to seven-course menu, while lunch is a three-course menu, and both can be ordered vegetarian.
The dining room seats up to 24 guests and combines historic elements with a restrained, modern interior. In summer, the terrace on Benediktusplatz is open at lunch and in the evening. The wine list holds around 90 German wines, and a wine pairing is available with the meal. Karin Weißer runs the front of house.
Recognition
Ambience
Details
History
High quality cooking
good quality, good value cooking
Behind heritage-protected walls in the historic center of Kornelimünster lies the restaurant with its modern appearance. Five to seven courses are served in the evening, while lunch consists of three.
Concept The listed historic building in the picturesque Kornelimünster offers a sophisticated 5- to 7-course menu in the evenings, and a more down-to-earth 3-course menu at lunchtime (both also available vegetarian). Culinary Style Chef Maximilian Kreus has mastered the creative art of flavor: The Faroe Islands salmon with myoga (Japanese ginger), dashi vinaigrette, and wasabi delivers delicate freshness and umami nuances, the Miéral chicken with black truffle and spring onion blends tender texture with earthy elegance, the turbot with head lettuce and tomato impresses through its lightness and clarity, while the dessert "Autumn Meets Southeast Asia" with pumpkin, lemongrass, and ginger provides a spicy-fresh finish. Wine The list features around 90 German wines. Dedicated wine accompaniment. Atmosphere The interior is understated and inviting, keeping the focus on the artistically plated dishes. Friendly service under the direction of Karin Weißer. Verdict Creative cuisine, well-paired wines, and warm hospitality.
Location
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