The story
Landgasthof Westrich operates in Bedburg-Hau near Kleve, offering a straightforward blend of regional cuisine and weekend brunch since 2016. Chef Thorben converted his parents’ old agricultural barn into a working kitchen that prioritizes ingredients sourced directly from neighboring farms and home gardens. The family-run operation processes its own meat while keeping vegetable supply close to the property line. This grounded method ensures every dish reflects the immediate Lower Rhine landscape rather than imported culinary trends.
Guests settle into a relaxed room that retains the original timber framing of the former stable. A wide sun terrace extends the seating area toward a quiet courtyard, a layout that earned a 1.5 spoon rating from the Schlemmer Atlas guide. The publication highlighted the venue’s clean design and steady service along the route between Kalkar and Kleve. Natural light fills the interior during daytime hours, creating a comfortable environment for both casual brunch gatherings and refined regional cuisine.
The kitchen maintains a fixed menu structure alongside shifting seasonal recommendations. Thorben updates these additions as harvest cycles change, ensuring the table never repeats itself. Home-baked pastries arrive fresh throughout the day, complementing the broader regional cuisine without overwhelming the main course. Reservations remain essential due to the compact kitchen schedule and the team’s strict quality standards for larger parties.
Recognition
Ambience
Details
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