Mod by Sven Nöthel

What a gorgeous spot! Sven Nöthel has opened his elegant restaurant in a lovingly converted stable surrounded by lots of greenery. The sleek modern design is just as eye-catching as the open kitchen, which gives you the feeling of being part of the action. Should you prefer to sit somewhere a little quieter, ask for a table in the Wine Room. The set menus – Beete & Bauer (beet & farmer) and vegetarian Acker & Saat (field & seed) – or à la carte dishes are served on pottery plates from Wesel. The modern, seasonal cuisine is based on select ingredients, sourced from the region wherever possible. Diners can look forward to convivial service – even the chefs get in on the act and talk you through the dishes. Pretty terrace, too.

• Restored former stable in a green setting, with a front-row view of the open kitchen
• Two named menus, plus a vegetarian alternative, alongside à la carte
• Handmade pottery plates from Wesel

• Beetroot and seasonal vegetables
• Regional meats and fish
• Herbs and vegetable oils
• House breads and butter

A one-star, modern seasonal restaurant set in a carefully restored former stable outside Duisburg, with an open kitchen and a separate wine room for quieter tables. The kitchen runs set menus under the names Beete & Bauer, plus a vegetarian alternative, Acker & Saat, and also offers an à la carte option.