Die Windmühle Fissenknick

The story

Die Windmühle Fissenknick, Detmold: Westphalian Cooking in a 14th-Century Mill

Die Windmühle Fissenknick in Detmold serves Westphalian country cooking at Windmühlenweg 10, Horn-Bad Meinberg, inside a windmill that dates to the 14th century. The Michelin Guide gave it a Bib Gourmand in 2026 for good quality, good value cooking.

The mill kitchen

Holger Lemke is the chef and creative head of the kitchen team, and he and Birgit Lemke welcome guests together. The cooking follows the seasons and leans on regional products, including some half-forgotten ones, prepared in ways that give them a new character. The à la carte menu is set by the day's shopping.

On the plate

Starters include cauliflower soup with herb oil, a pear and goat cheese tart, and house-cured salmon with salad and Reibekuchen (potato pancakes). Among the mains are the Windmühlenschnitzel with onions, mushrooms, hollandaise and fried potatoes, and pan-fried pikeperch with creamed cabbage. Skrei comes with beetroot and Pommery mustard sauce. Cheese and cured meats arrive with bread from the Meffert organic bakery. For dessert there is an apple and pear crumble with vanilla ice cream, or glazed plums with walnut ice cream.

Rooms and terrace

The Schlemmer Atlas awarded two Kochlöffel in 2026 and singles out the mill's several rooms and their "pure mill romance". Dinner is served by candlelight, and in good weather guests can sit on the sun terrace. The wine list is an interesting one, and the house also hosts wine-menu evenings and a whisky dinner. Dogs are welcome, and there is parking.