The story
Kettner's Kamota is an Austrian restaurant at Hufergasse 23 in Essen-Werden, where chef Jürgen Kettner cooks Styrian dishes with Japanese influences. The kitchen earned one Michelin star in 2026, and it works from a seasonal tasting menu served in four or six courses.
Jürgen Kettner was born in Styria and trained at Residence in Essen under Berthold Bühler. He later helped open Restaurant Pietsch by Kettner in Wernigerode, which won a Michelin star within six months. At Kamota he calls his approach "New Austrian", a reworking of Styrian cooking shaped by his long interest in Japan.
Der Feinschmecker lists the menu as all dishes available à la carte, with an optional Wagyu upgrade. Gold trout is cooked in Graz-style saffron butter and served with sesame emulsion, shio koji and pickled cherries. Batter-fried octopus arm sits on lamb ragout with an intense lobster sauce. Tavern classics such as Kaiserschmarrn and roasted suckling pig knuckle appear alongside the tasting courses.
The room is casually elegant, with subtle alpine lodge accents. The host assists with service personally, and the maître d' Alexander Altrath previously worked at Müller's auf der Rü. The wine list gives Austria the central role.
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High quality cooking
Concept In the half-timbered corner house with outdoor seating, all dishes from the four- or six-course menu can be ordered à la carte, complete with an optional Wagyu upgrade. These can be complemented by signature dishes (such as roasted suckling pig knuckle) or "tavern classics" like Kaiserschmarrn. Culinary Style Austrian-Styrian cuisine is reinterpreted by Jürgen Kettner using premium ingredients, excellent craftsmanship, and Japanese twists. Gold trout is gently cooked in Graz-style saffron butter and served beneath a crisp lettuce leaf with sesame emulsion, the fermented seasoning shio koji, and pickled cherries. Equally captivating is the batter-fried octopus arm served on lamb ragout with a characteristically intense lobster sauce. Wine Austria takes center stage on the impressive European wine list. Atmosphere The host, who personally assists with service, ensures a wonderful atmosphere. The new maître d' at this casually elegant restaurant, adorned with subtle alpine lodge accents, is Alexander Altrath, previously from "Müller's auf der Rü". Verdict Relaxed and even better: an enthusiastically original Austro-Japanese fusion.
Dine elegantly and, above all, socially in southern Essen. The relaxed restaurant features sharing dinners, Styrian delicacies with Japanese influences, and a cooking school. Jürgen Kettner is the chef.
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