Pietsch

Pietsch is an intimate, creative fine‑dining restaurant that emphasises regional produce presented with worldly, contemporary Asian influences. The kitchen works with clear flavour lines, intense aromas and top‑quality ingredients to compose carefully considered courses, and the team is young and ambitious; Robin Pietsch, a trained pastry chef, works alongside chefs including Luis Hendricks and Florian Raake to craft balanced, detail‑oriented dishes. The restaurant offers optional wine and non‑alcoholic pairings and provides vegetarian or pescatarian alternatives on request (no vegan option), and it has been recognised by the Michelin Guide (Selected) for its creative, contemporary Asian approach and refined execution. The space is compact and purposeful: dining takes place primarily at a long counter with high‑quality barstools and a couple of separate tables, creating an intimate, focused and modern atmosphere. The cuisine blends strong regional sourcing with world‑open, contemporary Asian influences; dishes are presented as a single tasting menu that emphasises clear, intense flavour lines and precise technique. Robin Pietsch (Head Chef | Owner) Seidentofu starter; Königskrabbe (king crab); Hamachi; Baozi — shrimp & curry; Chutoro with coconut & tapioca; Jakobsmuschel (scallop) with Thai basil.