The story
Kevin Gideon is a modern fusion restaurant at Donnerschweer Straße 325 in Oldenburg, rated 2.5 by Der Feinschmecker in 2026. The chef-owner cooks with French and Asian influences and builds each plate around one main ingredient.
Born in Brandenburg, Kevin Gideon trained at Restaurant Apicius in Bad Zwischenahn and finished his apprenticeship at Relais & Châteaux Seesteg on Norderney. A stint at Haerlin in Hamburg followed. In 2018 he opened Haus Uptmoor in Lohne as partner and head chef, and later started his own restaurant in Oldenburg. His stated goal is to bring a star to the city.
The kitchen works with seasonal produce and keeps the style uncomplicated but precise. Typical combinations include scallops with apple and black salsify, halibut with parsnip and truffle, and wild boar cheeks with plum and hummus. In autumn there is duck with mushrooms and savoy cabbage. Two six-course menus are offered, and the Schlemmer Atlas awarded 3.5 Kochlöffel in 2026. A vegetarian menu is possible with advance notice, but a vegan version is not.
Sommelier David Maaß looks after a list of 114 labels and also hosts the room. The setting is stylish yet casual, with decoration chosen by Tanja Gideon. The kitchen's motto is "Klasse statt Masse" (quality over quantity), and the chef hopes guests will leave their phones away and concentrate on the food.
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On the outskirts of Oldenburg lies Kevin Gideon's venue. It offers space for a variety of occasions, particularly for events, cooking classes, or wine tastings. Two six-course menus are available.
Concept Uncomplicated yet sophisticated cuisine with an approachable chef Culinary style Fresh and contemporary, he brings his very personal concept to life: the main ingredient is consistently highlighted in different ways, for instance scallops with apple and black salsify, halibut with parsnip and truffle, duck with mushrooms and savoy cabbage in autumn, as well as wild boar cheeks with plum and hummus. Wine Sommelier David Maaß oversees the wine selection of 114 labels and, as host, also ensures a pleasant atmosphere in the restaurant. Atmosphere Stylish yet casual. The chef hopes that mobile phones will remain away so guests can relearn how to truly savor their meals. Concept Uncomplicated yet sophisticated cuisine with an approachable chef
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