The story
Gasthaus Stappen serves international cooking in Mönchengladbach, at Steinhausen 39 in Korschenbroich, and the Michelin Guide recommended it for 2026. The restaurant sits halfway between Neuss and Mönchengladbach, behind an old brick facade. The menu moves between seasonal plates and classic Gasthaus dishes.
Carmen and Frajo Stappen took over the traditional Gasthaus from Frajo's parents in 1998. Frajo cooks, and Carmen runs the service. Before that, he trained in Düsseldorf and cooked at a high level in Davos, while she spent time in Chile and Canada. Sylt sea salt sits on every table, a reminder of the years the couple spent on the island.
The Schlemmer Atlas describes burgers, a mustard-roasted pork roast and venison ragout. The regular menu lists house-cured salmon with crispy potato pancakes and honey-mustard dill sauce, and a veal Wiener Schnitzel with potato and cucumber salad. A 180 g Argentinian beef fillet comes with Caesar salad and béarnaise. The breakfast menu includes Eggs Benedict and shakshuka.
The building began as a family living room and grew into a restaurant with a larger hall. The team spans ages 15 to 55, and the front of house includes two trained sommeliers. Guests can sit outside, and there is parking in front of the house and behind it.
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In the modern restaurant behind an old brick facade, located halfway between Neuss and Mönchengladbach, burgers, mustard-roasted pork roast, and venison ragout are served.
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