The story
heyligenstaedt, at Aulweg 41 in Gießen, Germany, runs a fusion kitchen with Mediterranean and Italian roots, and it earned a Michelin Recommended distinction for 2026. The restaurant sits in the same building as its signature grill, and the menu moves between slow braises, grilled steaks and seasonal vegetarian plates.
Chef de cuisine Markus Leidner leads the kitchen from the centre of the restaurant. His cooking carries Spanish influences and a long-standing interest in braised dishes and grilling on a Josper grill. He reinterprets familiar dishes in a retro style, keeping the technique traditional and the ingredients high quality.
The menu includes a braised beef cheek with potato herb mash and mushrooms, and a Wiener Schnitzel from veal loin served with fries, lemon and lingonberries. Winter cod "Skrei" comes with saffron risotto. The Jack's Creek beef fillet arrives from the grill with celeriac purée and pepper sauce. The vegetarian menu includes fregola sarda with wild cauliflower and a spicy tomato sauce. Desserts include plum compote with vanilla ice cream and a dark chocolate parfait.
The Schlemmer Atlas gave the restaurant 3.5 Kochlöffel for 2026. The room is a former machine factory near the city centre, with brick, wood and large window glass. Outdoor seating, air conditioning, parking and wheelchair access are available.
FACT-BOOK NOTE:
Recognition
Ambience
Details
History
Spruced-up brick, wood, and window glass gleam in the former machine factory near the city center – as the perfect stage for the house's fine cuisine. Josper-grilled steaks are also available.
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