The story
Chefs Atelier at Im Löwental 60A in Essen earned 1 Michelin Star in 2026 for its French-rooted, seasonal tasting menu. The basement dining room belongs to the neighboring Chefs & Butchers and seats only 18 guests per evening.
Chef Alexander Hoppe describes his style as French technique with Japanese finesse. A review of the kitchen called it aromatic, clear and straightforward. One dish it singled out was zander wrapped in chard, with a lemon beurre blanc, smoky grilled head lettuce and N25 caviar. The sauce cut cleanly against the bitterness of the lettuce.
The evening begins with three apéros and an amuse-gueule, then moves through six courses. Recent listings include hamachi with Gillardeau oyster and dashi, salsify with winter truffle and quail egg, and saddle of venison with red cabbage. Dessert turns playful with a piña colada of pineapple and coconut. Five petit fours close the meal, among them a green shiso ice cream on a stick.
Guests arrive down a staircase into a foyer and settle into velvet-gray lounge seating for an aperitif. Dinner is served at two curved tables facing the open kitchen, and the cooks often bring the plates themselves. Sommelière Lara Westeppe pairs a wine with each course from an international list.
Recognition
Ambience
Details
History
High quality cooking
Concept An upscale fine dining offshoot of the neighboring "Chefs & Butchers". Classic six-course menu, including an aperitif. Culinary Style Alexander Hoppes' modern style is aromatic, clear, and straightforward. The lemon beurre blanc was excellent, beautifully contrasting with the subtle smoky and bitter notes of grilled head lettuce accompanying the chard-wrapped zander. N25 caviar added a touch of luxury. Delivering almost an umami effect, the quartet consisted of sot-l'y-laisse (a traditional French layered dish), an intense Vin Jaune sauce, peas prepared as a ragout and espuma, alongside sautéed morels refined with sherry. The kitchen team often serves the dishes themselves. Wine International wine list, carefully curated and perfectly paired with the dishes. Atmosphere Two lounge areas with comfortable, velvet-gray upholstered seating allow up to 18 guests to relax over an aperitif before being seated at one of the two impressive, curved tables. Open, fully visible kitchen. Conclusion A new culinary destination, stylish and elegant.
Location