The story
GUI, at Gehrenberg 8 in Bielefeld, serves Mediterranean cooking with French and contemporary European touches, and Michelin listed it as Recommended in 2026. The restaurant started in 2006 as a Mediterranean wine bistro and now runs as a fine dining room with an open kitchen.
Young chef Marita Rempel leads the stove with a light touch. Der Feinschmecker, which rated the restaurant 2.5 in 2026, described her dishes as approachable yet refined. Her autumn menu included a pumpkin tartlet with peanut, kumquat and ginger, and pork cheeks with pointed cabbage and quince.
The seven-course menu costs 140 euros and opens with tuna tataki in a Japanese broth with edamame and wasabi oil. Sturgeon fillet arrives with bean cream, crisp onions and a smoked eel sauce. US prime roastbeef is served with savoy cabbage and Périgord truffle, and the meal ends with cheesecake, rhubarb and raspberries.
Dark, polished wooden tables sit against floor-to-ceiling wine racks, both indoors and outdoors. The wine list is short and focused on Europe, with bottles from Greece among them. A wine journey is offered at 10 euros per 0.1 litre glass.
Recognition
Ambience
Details
History
GUI" means "enjoyment" in the constructed language Esperanto. How fitting for the modern establishment with bistro flair and an open kitchen. From the small menu, you can choose foie gras, venison fillet, or rack of lamb.
Concept Having started as a wine bistro, the restaurant has evolved and established itself with a more sophisticated approach. À la carte dishes. Culinary Style Young chef Marita Rempel is in charge at the stove. With a light touch, she crafts approachable yet refined dishes. In autumn, for example, the menu features a pumpkin tartlet with peanut, kumquats and ginger, as well as pork cheeks with pointed cabbage, quince and parsley root. The sturgeon with root spinach, artichoke cream, fennel salad and a dill beurre blanc is particularly exquisite. Wine A small, refined wine list with a European focus – including selections from Greece as well. Atmosphere Georgeos Karras (formerly head chef) and Dragoljub Nikolić create a warm, relaxed ambiance. Both indoors and outdoors, the casual bistro style remains – dark, polished wooden tables set against floor-to-ceiling wine racks. Conclusion Relaxed enjoyment with sophistication.
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