The story
ESTIMA by Catalana sits at Allerheiligenstraße 3 in Erfurt's old town, serving modern Catalan cooking in a fine dining setting. Der Feinschmecker awarded it 3 in its 2026 guide, and the restaurant's two six-course menus, one of them vegetarian, can be mixed freely. The kitchen works from the Spanish contemporary and southern French side of the Mediterranean.
Owner and host Jan-Hendrik Feldner sources from small producers in Catalonia, along with some suppliers in France and Spain. Jürgen Birth leads the kitchen as chef de cuisine and also runs the pastry section. The team keeps dishes fresh and avoids preservatives, flavor enhancers and artificial aromas, so substitutions are made when a product does not meet their standard, particularly fish.
A green gazpacho made from heritage pea varieties arrives with begonia blossoms. Raw Quisquilla shrimp is paired with scallop coral and its bright blue roe. Galician beef fillet is served with artichoke and aged brandy. Other courses on the printed menus include Iberian pork with ratatouille and a chocolate dessert with citrus.
The dining room has blue-gray upholstered armchairs and an exposed timber-framed wall. A chef's table gives a direct view into the kitchen, and a summer terrace extends the room outdoors. The wine list focuses on Catalan bottles, including producers Mas Doix in Priorat and Edetària in Terra Alta. Schlemmer Atlas gave the restaurant 3 Kochlöffel in 2026 and noted its counter seating for watching the food being prepared.
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Concept Modernly interpreted Catalan cuisine in a welcoming fine dining restaurant located in the most beautiful part of the old town. Two six-course menus (one vegetarian) that can be freely interchanged. Culinary Style Owner and host Jan-Hendrik Feldner sources exclusively from Catalonia's finest producers. With passion and finesse, the young kitchen team transforms these ingredients into aromatic masterpieces that are as visually stunning as they are delicious. Green gazpacho made from heritage pea varieties is garnished with sweet, succulent begonia blossoms, while raw, fresh Quisquilla shrimp paired with scallop coral is elegantly presented alongside its vivid azure-blue roe. Juicy Galician beef fillet is plated with artichoke and aged brandy. Wine Passionately curated selections of favorite Catalan wines, including offerings from Mas Doix in Priorat and Edetària in Terra Alta. Atmosphere Elegant yet relaxed, featuring comfortable blue-gray upholstered armchairs and an exposed timber-framed wall. From the chef's table, guests have a direct view into the kitchen. A lovely summer terrace completes the setting. Conclusion Professional hospitality where the culinary experience takes center stage.
Located in a small alley in the old town, the modern restaurant features counter seating. Perfect for watching the food being prepared, which is often influenced by Catalan or southern French cuisine.
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