The story
Haus Stemberg, at Kuhlendahler Straße 295 in Velbert, is a modern cuisine restaurant that holds one Michelin star (2026). The family has run the house since 1864, and the menu still carries traditional inn dishes alongside fine-dining plates.
Sascha Stemberg leads the kitchen in the fifth generation of the family. Guests can mix items from the traditional menu with dishes from the tasting menu, which makes the meal more flexible than a single fixed course list. The Schlemmer Atlas awards the restaurant four Kochlöffel (2026) and describes a six-course tasting menu alongside a homestyle option.
The cordon bleu is made from black-feathered chicken, rolled around Comté and country ham instead of the usual stuffing. The bavette steak comes with a rich jus. Other dishes include Eifel tomato with saltwater shrimp and a bouillabaisse. The cheese selection comes from the affineur Waltmann in Erlangen.
The Kaminzimmer seats 30 guests and has a country-house character with warm colors and soft light. The Wintergarten seats 24 and looks out over the grounds, and it can be booked on its own. A terrace seats 22 outside. The wine list leans toward Germany, with Burgundy and Italy well represented, and 28 wines are available by the glass. Two rock cellars hold the bottles, and the red wine cellar can be seen from the dining room.
Recognition
Ambience
Details
History
High quality cooking
Located on the green outskirts of the city near a golf course is the cozy gourmet restaurant, which has been in family ownership since 1864. It offers a six-course tasting menu or a fine, traditional homestyle dish.
Concept The family-run inn is operated by Sascha Stemberg in its fifth generation. Here you will find elevated traditional cuisine alongside a fine-dining menu. Culinary Style Here lies something rarely found: guests can mix and match freely from the menu to create their own custom combination of traditional inn dishes and fine-dining creations. The Eifel tomato with saltwater shrimp comes from the tasting menu, while the bouillabaisse is from the traditional menu. A refreshing change from many restaurants at this level that only offer a single fixed menu. The cordon bleu made from black-feathered chicken is rolled and stuffed with Comté cheese and country pork ham – a far cry from a typical stuffed schnitzel, and very well executed. The bavette steak is cooked to perfection and accompanied by a rich jus. The cheese selection holds its own as well, sourced from affineur Waltmann in Erlangen. Wine The wine list, featuring 380 selections, focuses primarily on Germany, though Burgundy and Italy are also well represented. Twenty-eight wines are available by the glass. Atmosphere It buzzes with energy; it’s lively, chatty, and the service staff are in high spirits. Guests love coming here and receive warm, attentive service from start to finish. Verdict A perfect balance between upscale dining and a traditional inn – a truly welcoming retreat.
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