Schmit’s

The story

Schmit’s Witten: Modern French Cuisine with Regional Roots

The chef and the kitchen

At Schmit’s in Witten, Chef Felix Beneken applies rigorous French technique to locally sourced produce. His background as sous chef at the two Michelin star restaurant Le Moissonnier in Cologne shapes a cooking style that balances precision with approachable flavors. The kitchen operates on a strict farm to table principle, sourcing biodynamic vegetables directly from Wittener growers while maintaining a rotating four to five course tasting menu. This modern French approach earned the venue two spoons from the Schlemmer Atlas, recognizing the careful balance between regional ingredients and classic methods.

Seasonal plates and wood fire

The daily menu shifts with what arrives from nearby farms, featuring shabu shabu bavette with dashi and shimeji mushrooms alongside pan roasted turbot prepared with saffron and Bouchot mussels. Beef takes center stage on the Big Green Egg charcoal grill, where Simmentaler Färse roastbeef gets coated in green pepper and finished with a cognac sauce. Vegetarian guests receive equally detailed constructions, such as fried lettuce hearts paired with pea buttermilk and zucchini. A simple yuzu sake and plum dessert closes the progression without unnecessary ornamentation.

The wine cellar and dining space

Sommelier Julius Nissen guides visitors through a deeply stocked cellar that complements the French inspired menu with precise pairings. The main dining room maintains a relaxed tone, allowing conversation to flow easily between tables while staff led by service chief Katharina Schmidt ensure steady pacing. Larger groups can reserve a dedicated private suite for business meetings or curated wine tastings. On warmer evenings, the sunlit terrace extends the seating area into an outdoor setting that feels integrated with the quiet Wiesenviertel neighborhood.