Kettner's Kamota

Chef Jürgen Kettner and his associate, Wiebke Meier, call their concept New Austrian: Austrian tradition meets modern style in both the trendy, cosy setting and the food. With some originality, the Styrian-born chef uses excellent ingredients to create his own take on dishes from his homeland, which includes a smattering of Asian influences. There is a set menu with four or six courses as well as an additional pub menu with classics such as Backhendl (breaded fried chicken) or Kaiserschmarrn (shredded pancakes). The short wine list includes a variety of organic labels and options by the glass. Tip: The shop sells Styrian delicacies.

Menus change regularly, the restaurant describes a new set menu every six to eight weeks. The concept is explicitly "New Austrian", Austrian comfort and regional identity, filtered through modern plating and occasional Asian accents. There is also a small shop element selling Styrian delicacies.

Core flavours come from Austrian pantry staples and Styrian touches, then sharpened with contemporary technique. Expect dishes that nod to Backhendl and Kaiserschmarrn, and a menu built around excellent ingredients rather than elaborate concept work.

A "New Austrian" restaurant in Essen, where Austrian tradition is reworked in a modern style with a light touch of Asian influence. Service centres on a seasonal set menu offered in four or six courses, plus a smaller pub-style selection of classics like Backhendl and Kaiserschmarrn.