The story
Mod by Sven Nöthel, at Grafschafter Straße 197a in Duisburg, earned a Michelin star in 2026 for its seasonal, modern cuisine with a Nordic accent. Sven Nöthel cooks here with the Ruhr region in mind and the Rhine close by.
The "Beete & Bauer" menu runs to four, six or eight courses, and the vegetarian "Acker & Saat" comes in six or eight. An à la carte option is offered Tuesday to Thursday, while Fridays and Saturdays are menu-only. Nöthel describes two hearts beating in him, one for the Ruhr metropolis and one for the countryside. He cooks with regional products from along the Rhine.
Pickled and smoked trout arrives with pickled apricots and radishes, followed by a black tea and honey broth. Pink-roasted venison loin comes with celery parisienne, raw hazelnuts and wild broccoli, and sour cherry spheres are filled with venison liver. Other dishes on the current menu include monkfish cheek with black pear and veal tafelspitz cooked for 48 hours.
The restaurant sits in a carefully restored barn of an old farmhouse, which helped it earn 3.5 Kochlöffel from the Schlemmer Atlas in 2026. The room seats 38 in the evening, and the kitchen is fully open. Guests can watch the cooks from the counter or from almost any table. The cellar holds around 900 wines with a focus on Germany, including more than 60 Great Growth bottles. A non-alcoholic pairing is also available.
Recognition
Ambience
Details
History
High quality cooking
Concept A modern casual fine dining restaurant with a Nordic touch. The “Beete & Bauer” menu is available in four, six, and eight courses, the vegetarian “Acker & Saat” menu in six and eight courses, alongside an à la carte offering (Tue–Thu). Culinary Style Influenced by Nordic cuisine, rooted in the Ruhr region, imaginative and sophisticated – Sven Nöthel and his team are really going all out! Pickled and smoked trout, accompanied by pickled apricots and radishes, made a delightful fresh and light start, while a broth of black tea and honey added subtle depth and complexity. Wonderful earthy, autumnal notes shone through in the pink-roasted venison loin with celery parisienne, raw hazelnuts, and wild broccoli. Sour cherry spheres stuffed with venison liver provided an extravagant touch. Wine Approximately 900 varieties from all major European wine-growing countries, plus a few selections from overseas. The focus is on German wines, including over 60 Great Growth wines. Equally impressive is the non-alcoholic menu pairing. Atmosphere Clean lines and an open, fully visible kitchen define the ambiance. The chefs typically bring their creations directly to the table and are always happy to answer any questions. Verdict Multi-layered fine dining and exceptional wine culture in a relaxed setting.
In an elaborately restored barn of an old farmhouse not far from the Rhine, four- to eight-course menus await. Sven Nöthel offers an open kitchen island and a private area for wine evenings.
Location
Facebook
Instagram