The story
Kurpark-Hotel in Bad Salzuflen runs an à la carte World Cuisine restaurant at Parkstr. 1, 32105, and was rated 2 Kochlöffel in the Schlemmer Atlas 2026. The restaurant sits inside the hotel at the start of the pedestrian zone, with a terrace and a courtyard garden.
Klaus Lynack led the kitchen for more than three decades before passing it to André Maltusch, who has worked in the same team for 30 years. Maltusch describes his cooking as honest and down-to-earth, built on fresh products and plain craftsmanship. He says the kitchen only works when the team works together, and he treats trends as additions to that style rather than a direction in themselves.
Pomeranian beef is the house specialty, dry-aged using traditional methods. The menu changes with the seasons: asparagus in spring, pan-fried fish in summer, chanterelles in autumn. Königsberger Klopse, a classic meatball dish, is among the traditional recipes the kitchen has brought back. One guest reports that trout is filleted at the table.
Guests can eat in the restaurant, on the terrace, in the gallery or in the courtyard garden. The hotel bar serves aperitifs, digestifs, draught beer and cocktails, and the wine cellar offers staff guidance on pairings. Breakfast is a buffet with fruit, muesli, eggs and bacon, plus tea and coffee in several styles.
Recognition
Ambience
Details
History
À la carte restaurant in a modern wellness resort with a terrace and courtyard garden, right at the beginning of the pedestrian zone.
Location