The story
Lehmofen Restaurant in Ahlen serves Anatolian cuisine prepared over an open beechwood fire inside a hand-built clay oven, earning recognition from the Schlemmer Atlas for its authentic methods. The Çelik family has kept this cooking method alive for decades, starting with their mother's kitchen in Braunschweig back in 1985.
An inscription reading "Hüsne" adorns the clay oven, honoring the matriarch whose vision anchors the business. The family moved operations to Ahlen around 1992, maintaining the practice of roasting dishes in the high heat of the earth oven. Every meal relies on the distinct flavor imparted by burning beech wood, a technique passed down through generations rather than modern appliances.
The kitchen sources meat exclusively from organic farmers, featuring salt-marsh lambs imported from Ireland and Scotland. Whole cuts include roasted lamb chops and spitted veal. Seafood demands advance notice; the menu highlights wild North Sea salmon and çupra baked in a salt crust.
Fresh bread bakes in the clay oven every morning before the evening service begins. The kitchen prepares cold appetizers and salads from scratch, including Cacik and Antep Ezme, while pastries like Sigara Böregi appear alongside homemade dressings. These elements complement the main courses, offering a complete spread that reflects the daily rhythm of the Anatolian kitchen.
Recognition
Ambience
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