The story
Restaurant Ercklentz anchors honest Niederrhein cooking in Kempen's historic Judenstraße, where owner-chef Matthias Ebbinghaus continues to cook alongside his team. Ebbinghaus refined his craft as sous-chef under Peter Waldmann at Hotel Zur Linde, mastering slow-cooked braises and sauces drawn from pure fond before opening this family-run house in 2019. His wife Lisa stands beside him from day one, while father-in-law Werner maintains the building; the operation runs on shared labor rather than signage. The menu shifts with local market availability, ensuring nothing arrives without the provenance of the season.
Signature dishes emphasize texture and patience, such as geschmorte Beef Ribs served with folienkartoffel and an Asian cucumber salad, or rosa Rumpsteak sliced fresh from Argentine roastbeef with green pepper sauce. This flexibility characterizes the restaurant's Niederrhein cuisine, which honors tradition while embracing ingredients from wherever they arrive fresh. The kitchen offers paniertes vom Kalb alongside teriyaki-lachs featuring wok vegetables and cashew nuts. For vegetable-forward orders, kräuter-Gnocchi with wild chanteriles provides a sturdy base, customizable with filet strips or goat cheese. Even the Ercklentz Burger receives a dedicated Thursday slot, built on a bio patty with house-branding bun and caramelized onions.
Recognition from the Schlemmer Atlas highlights the venue's gemütliches Ambiente, defined by stucco ceilings and a historic façade that shelters guests through changing seasons. Inside, the dining room fosters familiarity, with staff knowing many visitors by name and the chef remaining accessible at the pass. Warmth extends to the interior courtyard during summer months, where cool drinks and small plates invite lingering after work. Weekly themes structure the rhythm of the week, including Winzer-Mittwoch for paired wine dinners and Burger-Donnerstag for casual gatherings.
Recognition
Ambience
Details
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