The story
Hannappel, at Dahlhauser Straße 173 in Essen, is a modern cuisine restaurant that earned a Michelin star in 2026. The kitchen draws on French and Asian techniques, and the menus run four or six courses, with a vegetarian option available on pre-order.
Head chef Tobias Weyers and Master Sommelier René Silva Sampaio have run the restaurant alone since January 2025, taking over from their mentor Knut Hannappel. Weyers describes his cooking as a counterpoint to the classic kitchen: light essences and vinaigrettes stand in for heavy traditional sauces. The dishes stay clearly structured despite their complexity.
The seasonal menu has included hamachi with onion, kohlrabi and dill, and a steinbeisser course paired with pumpkin, orange and wagyu. A Miyazaki Wagyu tartare has been served with N25 caviar and a cream cheese gel, with a shiso-infused goulash broth poured at the table. The four-course menu is priced at 138 €, and the complete menu at 158 €.
Wine pairings cost 64 € for the standard selection and 106 € for the premium version, and an alcohol-free pairing is available for 58 €. The room is stylish and the service relaxed, in a former corner pub in the far east of the city.
Recognition
Ambience
Details
History
High quality cooking
Concept Since January 2025, Head Chef Tobias Weyers and Master Sommelier René Silva Sampaio have been solely responsible for running the fine dining restaurant. The young entrepreneurs have proven themselves as worthy successors to their mentor Knut Hannappel, further elevating the already high standards. Classic and vegetarian menus, each available in four or six courses. Culinary Style The French-Asian inspired style unites tradition and modernity, elegant lightness with intense flavor richness. Despite all complexity, the structures of the dishes remain clearly defined. A Miyazaki Wagyu tartare received a perfectly balanced salt note from N25 caviar and a touch of vibrancy from a cream cheese gel. At the table, a shiso-infused goulash broth was poured alongside it. The bonito, grilled on one side, was crowned with a layered salad of puréed chicken skin, caper leaf, and head lettuce. The course was rounded off by a fourfold variation of dill and a superb sauce duo of crustacean-chicken essence and buttermilk foam. Wine Alongside the brilliantly curated wine pairing, also available in a premium version, the alcohol-free alternative is equally impressive. Atmosphere Stylish ambiance. Pleasantly relaxed service. Verdict An exceptional culinary experience of the highest order.
Elegant gourmet restaurant in a former corner pub in the far east of the city. Chef Tobias Weyers offers modern cuisine in the form of two menus with up to six courses – including a vegetarian option.
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