The story
Rüpel, at Kötnerholzweg 30 in Hannover, serves vegan fine dining built on regional produce. The Schlemmer Atlas gave it 2 Kochlöffel in 2026.
Chef Lennart Röbbel cooks with one rule: up to six courses of vegetables, no exotic ingredients, only what the local region supplies. The seasonal menu reads as short ingredient lines. Oyster mushroom comes with cucumber and verjus, and tempeh with lovage, Chinese artichoke and habanero. Rhubarb with sweet cicely and yoghurt finishes the sequence. The Smart Green Guide also gave Rüpel 4 Radishes in 2026.
The menu costs 130 euros. An optional pairing (69 euros) offers natural wines or house-made non-alcoholic alternatives. Homemade sourdough bread accompanies the meal.
Recognition
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Details
History
Seeking the extraordinary in the simple: A vegetable cuisine with up to six courses, without exotic ingredients, only those from the local region. That is what Chef Lennart Röbbel has made his motto.
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