The story
esszimmer das Restaurant, at Alte Postgasse 53 in Weinheim, serves a European kitchen with French and modern influences, and Der Feinschmecker gave it a 2.5 rating in its 2026 guide. The restaurant sits in the historic Alte Post on the Weschnitz, where the menu changes with the seasons.
The kitchen opened in spring 2013 and cooks with regional produce from the Bergstrasse hinterland. Ingredients arrive almost daily, which keeps the menu tied to what is available that week. Each season brings a six-course menu with an optional wine pairing, and it changes roughly every twelve weeks. Plan for about three and a half hours at the table. A vegetarian menu is available on request.
Der Feinschmecker described playful crossover plates with plenty of heat and richness, such as flamed salmon with jalapeño fresh cheese and a Gillardeau oyster with burrata ice cream. A Löhrbacher organic onsen egg sits on parmesan potato cream with winter truffle, and Challans duck arrives with truffle jus and parsley root purée. The autumn menu on the website listed pumpkin, Faroe salmon with burrata, Seeteufel and Bresse poularde au poivre. Dishes shift with the season, so treat these as examples rather than a fixed card.
The rooms mix flea market finds with contemporary furniture, and the critics noted that guests feel more like private visitors than diners. Guests can choose the cozy dining room, the large old wooden table, or the wine bar corner. The wine list holds around 300 selections, from established estates to modern-style producers, with unusual depth in red Bordeaux and strong non-alcoholic pairings. The restaurant's website currently notes that it has been closed since mid-December 2025, so confirm before planning a visit.
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Concept Relaxed restaurant located in the Alte Post on the Weschnitz. Menu (4–7 courses) with a fixed start time. Cuisine Style Playful crossover cuisine that doesn't shy away from hearty flavors. To start, there's flamed salmon with jalapeño fresh cheese, crispy fried onions, and a reduced mandarin jus, served alongside a Gillardeau oyster with burrata ice cream. It can also be more understated: the Löhrbacher organic onsen egg rests on a rich parmesan potato cream, accompanied by spinach and plenty of winter truffle. The leg and breast of Challans duck with truffle jus and parsley root purée are also boldly flavored. Wine Around 300 selections, an interesting mix of established names and modern-style producers. Unusual vintage depth among the red wines, particularly Bordeaux, with excellent non-alcoholic pairings. Atmosphere Part flea market, part contemporary living – you feel more like a private guest than a restaurant patron. Conclusion A charming venue with a personal touch, consistently delivering at a high level.
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