Burg Nideggen - Brockel Schlimbach

What is it that makes this place stand out? First, the location in a 12C castle above Nideggen, boasting a fantastic view! Secondly, the attractive interior: a historical little dining room with modern design features and wood panelling throughout creates a unique atmosphere. Last but not least, there is the food served up by owners Herbert Brockel and Tobias Schlimbach. Their set menu draws on classic and Mediterranean influences and is based on select seasonal produce. Think sea bream with mussels, Jerusalem artichokes and celery, or suckling pig with quinoa, wild broccoli, cumin yoghurt and lovage. The friendly service team also gladly provide astute recommendations.

Michelin-star status since 2019

• Brockel Schlimbach on Burg Nideggen has been awarded the Michelin Star since 2019 (Guide Michelin Deutschland).

Two distinct dining concepts

• The Burgrestaurant Nideggen operates two restaurants with different menus: Kaiserblick and Brockel Schlimbach, ensuring varied culinary experiences within the same venue.

Chef's Table and chef's active involvement

• The restaurant features a Chef's Table in the foyer where the chef still cooks himself, offering a direct, intimate dining interaction.

Signature Ingredients

• Sea bream: A centerpiece of the Brockel Schlimbach set menu, reflecting the restaurant’s creative blend of classic and Mediterranean influences. The dish pairs sea bream with mussels, Jerusalem artichokes and celery, showcasing a refined balance of delicate, coastal flavors. Sourcing relies on select seasonal produce in keeping with the kitchen’s regional and seasonal philosophy.
• Mussels: Paired with sea bream in the house’s signature seasonal tasting, providing briny sweetness and textural contrast that enhances the fish dish while highlighting the restaurant’s commitment to fresh, seasonal seafood.
• Jerusalem artichokes (Topinambur): An earthy, nutty tuber featured in the sea bream preparation, contributing depth and a seasonal contrast to the seafood and vegetables, emblematic of the menu’s emphasis on regional produce and seasonality.
• Celery: An aromatic component in the sea bream dish, offering crisp brightness and a fresh counterpoint to the sea bream, mussels, and Jerusalem artichokes.
• Suckling pig: A signature main dish that embodies the restaurant’s fusion of rustic technique with modern refinement. Served with quinoa, wild broccoli, cumin yoghurt and lovage, it showcases dual influences and the kitchen’s skill in balancing texture and flavor.
• Quinoa: accompanies the suckling pig, providing a nutty, light grain that complements the pork and greens while adding a contemporary texture to the plate.
• Wild broccoli: A greens element on the suckling pig plate, offering a robust, slightly peppery bite that contrasts with the pork and harmonizes with the other components.
• Cumin yoghurt: A distinctive, warm-spiced creamy element on the suckling pig dish, delivering a fragrant tang that ties together pork, quinoa and greens.
• Lovage: An aromatic herb used on the suckling pig plate to impart bright, celery-like notes, reinforcing the kitchen’s emphasis on fresh, herbal lift and regional flavor profiles.