The story
Pietsch, at Breite Straße 53a in Wernigerode, is a contemporary German kitchen that earned two Michelin stars in 2026. Owner and chef Robin Pietsch builds his menus around Harz produce and international ingredients, cooked in a modern, reduced style.
Robin Pietsch mixes regional and international ingredients, and the menu keeps his Harz heritage in view. Flavours move between German roots and Asian aromatics, with clear taste lines and intense, precise seasoning. The guides describe the cooking as excellent.
The guides point to an eel with myoga and dashi, a lobster with Thai basil, and a pigeon served with sauerkraut and peppers. Suckling pork is refined with vadouvan, a French-Indian spice blend. Vegetarian and pescatarian versions can be arranged on request, given at least 24 hours' notice.
A counter of about nine metres runs along the open kitchen, so guests sit close to the cooks and can watch the work. The room is minimalist, with light wood and timber beams. Annika Wolf leads the service, and the Schlemmer Atlas awarded the restaurant four spoons in 2026.
Recognition
Ambience
Details
History
Excellent cooking
High quality cooking
Concept Robin Pietsch's gourmet restaurant is the culinary hotspot in the Harz region. At precisely 7 PM, dinner for 18 guests begins with a 7-course menu plus a starter and finale. Culinary Style His regional heritage is prominently featured in the menu. Chef Robin Pietsch masterfully combines regional and international ingredients in his creations, and his cosmopolitan culinary style consistently delivers exceptional flavors. This is evident in dishes such as the eel paired with myoga and dashi, the lobster with Thai basil, the pigeon accompanied by sauerkraut and peppers, or the tender suckling pork refined with the French-Indian spice blend vadouvan. Wine The wine list offers a selection for every palate, with an excellent range available by the glass. Atmosphere Modern, minimalist, stylish, and relaxed: the perfect atmosphere for Pietsch's menu. Conclusion A visit to "Pietsch" is a rewarding culinary journey.
Concept In this trendy gourmet restaurant, a menu (vegetarian available upon request) is served in numerous small courses, taking diners on a culinary journey that seamlessly blends classic, modern, and experimental flavors. Cuisine Style The menu opens with "New and Old from the Harz," occasionally playing with nods to its Central German heritage. Soljanka with letscho (tomato-pepper ragout), or perhaps classic Königsberg meatballs with capers, potatoes, and beetroot? The Eierstich is served in a richly aromatic mushroom consommé, while the cod is paired with a refined sauerkraut. For coffee or tea, the pastry kitchen serves house-baked carrot cake. Simply excellent. Wine The wine list is concise but thoughtfully curated across all quality tiers and price ranges. Atmosphere In the stylishly modern dining room featuring light wood accents, Annika Wolf and her team deliver seamless, highly competent service. Verdict A cosmopolitan gastronomic journey with a distinctive flair, served in a relaxed setting.
The counter restaurant with its nearly nine-meter-long counter offers all guests a direct view into the open kitchen and interaction with the chefs. Robin Pietsch and Luca Findeis ensure the variety.
Behind timber framing and beneath wooden beams, guests enjoy around fifteen small courses from a consistently regional and seasonal cuisine. The ingredients are flawlessly prepared, and the ambiance is minimalist and stylish.
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