The story
Restaurant KDW in Rissen delivers refined German and Mediterranean cooking through the hands of chef Karsten Döring. His menu changes with the harvest, pulling ingredients from local farms and coastal waters to craft dishes that respect traditional methods while leaving room for modern interpretation. The Schlemmer Atlas awarded the kitchen two spoons last year, recognizing how consistently he balances seasonal produce with precise plating. Every plate arrives straight from his station, where he still prepares many components himself.
The menu highlights crisp duck and goose legs alongside grilled scallops served with garnish and roasted duck breast. Fish and wild game appear when the season allows, paired with house-made pasta or simple vegetable sides. Vegetarian and vegan guests find equally careful attention in the Mediterranean kitchen, where legumes and root vegetables are treated with the same precision as meat. These selections reflect a straightforward approach that lets quality ingredients speak without heavy sauces or unnecessary complexity.
Guests settle into the main hall or step onto the summer terrace, both spaces designed for comfortable group dining and family visits. The venue provides its own parking lot, free Wi-Fi, and wheelchair access so arriving feels effortless rather than complicated. Children receive dedicated seating while dogs roam freely near the entrance during warmer months. This practical setup keeps the focus on conversation and steady service instead of rigid formalities.
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