The story
ESSperiment in Delbrück, Germany, cooks seasonal modern cuisine at Schöninger Straße 74, 33129, and holds 3 Kochlöffel in the Schlemmer Atlas for 2026. The restaurant sits in the countryside between Bielefeld and Paderborn, and its kitchen menu changes with the season.
Björn Bitzer leads the kitchen and works with a team that aims for dishes that engage every sense. He describes the goal as a balance of taste, texture and appearance, which he calls the perfect moment of enjoyment. The kitchen focuses on careful product handling and follows a zero-waste philosophy. ESSperiment is also listed as Michelin Recommended for 2026.
The current à la carte, presented as the start of 2026, pairs ingredients in unexpected ways. Quail ravioli comes with port wine, fig, truffle and chestnut, while veal fillet is served with praline, pumpkin and Roscoff onion. Dessert options include blood orange sorbet with kaffir lime and tonic, and chocolate with sea buckthorn, pumpkin seed and coffee. A four-course menu is priced at 89 euros and a six-course menu at 119 euros, with dishes subject to seasonal change.
The dining room has a modern look and a relaxed mood. Guests can also sit outside, with a view over the surrounding greenery. The restaurant does not currently offer vegan dishes, but allergy and intolerance requests can be arranged in advance so the menu can be adapted.
Recognition
Ambience
Details
History
Between Bielefeld and Paderborn: Björn Bitzer offers a creative variety of up to six courses at his countryside restaurant. Outside, you can sit idyllically with a view of the greenery. Sunday Lunch
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