Little John's

The story

Little John's in Neukirchen-Vluyn: Seasonal German Cooking and a Michelin Bib Gourmand

Little John's in Neukirchen-Vluyn cooks seasonal German food at Niederrheinallee 310, and the 2026 Michelin Bib Gourmand recognises its good quality, good value cooking. The restaurant occupies the former Grotepaß house, where the kitchen builds its menus around what its producers deliver.

Chef Tim Lellau and his cooking

Tim Lellau trained as a cook at the Grandhotel Esplanade in Berlin, then worked in London, Alsace and the Black Forest. In 2012 he took over Schumachers in Duisburg, where he earned 14 Gault Millau points. He opened Little John's with his wife Sandra in 2017, and evening service followed in early 2018 because demand was higher than expected.

Dishes on the card

The menu changes weekly and is organised into themed sections. Recent dishes include goat's cheese in puff pastry with coriander seed and honey sauce, a baked wild mushroom strudel with celeriac purée, and fillet of black halibut with Jerusalem artichoke and a sweetwood beurre blanc. Calf's liver "classic" comes with potato purée, caramelised apple and jus. The kitchen buys directly from producers and uses many sustainably made products.

The room and the table

The dining room has a Scandinavian feel, with a lunch menu on some days and a longer evening menu of three to five courses. A wine pairing is available in three to five glasses, with an alcohol-free version. The Schlemmer Atlas awarded the restaurant two Kochlöffel for 2026, praising its market-fresh cooking on a changing weekly card.