The story
Regional Friesoythe, at Gerichtsstraße 14 in Friesoythe, serves a seasonal German menu that changes regularly, and it holds a Michelin Bib Gourmand for 2026.
Timo Plenter, chef and owner, trained in Bad Zwischenahn and now handles the shopping, prep, plating and cleaning himself. The restaurant opened in 2022 on a plain rule: nearly everything comes from nearby producers, and the bread and sauces are made in house. There is no fryer and no chocolate. Verjus takes the place of lemon, and barley stands in for rice.
The barley risotto is a house classic, as is the vegetarian foie gras made from mushrooms. Red cabbage appears in 25 flavor variations, even as a dessert, and pikeperch arrives with fresh kale. Der Feinschmecker (2.5 in 2026) singles out Plenter's chocolate-free tiramisu as a match for the original. Because the menu rotates, this is not an à la carte kitchen.
Ina Stuke runs the room, a red brick building in the village center, and is glad to explain the concept to guests. The drinks list opens with a sea buckthorn aperitif. It steps outside the local radius for a Pinot Blanc from Emrich-Schönleber in the Nahe.
Recognition
Ambience
Details
History
good quality, good value cooking
A small, consistently regional and seasonal menu is standard practice at the restaurant behind the brick walls. Sustainable business practices serve as an important guiding principle here.
Concept The name says it all. Ninety-five percent of the ingredients used grow within a 100-kilometer radius. Brutally local. Verjus instead of lemons, barley instead of rice. No additives. No extras. Conservation efforts also limit the selection. Cuisine Style The barley risotto is already a classic, as are vegetarian foie gras made from mushrooms or caviar vegetable pearls. Red cabbage is available in 25 flavor variations. Even as a dessert. Pikeperch is served with fresh kale, celery with curry leaves (homegrown). But also crispy goose or schnitzel: extraordinary and precise. Timo Plenter succeeds in creating a chocolate-free tiramisu that matches the original in every way. Wine From a sea buckthorn aperitif to a Pinot Blanc from Emrich-Schönleber in the Nahe region (where the 100-kilometer rule does not apply) – the owners offer delightful surprises. Atmosphere In the red brick building in the village center, owner Ina Stuke warmly welcomes guests and shares plenty of details about the concept. Welcoming, unpretentious, ambitious. Conclusion Upscale cuisine with a regional focus.
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