Reuter
Rheda-Wiedenbrück, Germany
⭐1 Star
The Experience
From Michelin Guide
Founded in 1894, this family business has a long tradition so you know you're in good hands here. In the beautifully refined and elegant restaurant of the hotel of the same name, Iris Bettinger has made a name for herself with her set menu, which boasts regional, Mediterranean and international influences. After working at the Hotel Colombi in Freiburg and Käfer-Schänke and Mandarin Oriental in Munich, she moved here in 2007 – which makes her the fourth generation at the helm. Her creative touch is evident in her dishes, for which she combines excellent, often regional ingredients. The grilled pike-perch with pointed cabbage, walnut and guanciale is a shining example. The service is friendly and professional; the enthusiastic sommelier will talk you through the 250 wines on the well-curated list.
Unique Things
From Visitor Experiences
Unique / Unconventional Aspects of Restaurant Reuter, Rheda-Wiedenbrück
1. Multi-Generational Family Operation with Mother-Daughter Culinary Team
Restaurant Reuter is a family-run establishment with a long tradition dating back to 1894. Uniquely, the kitchen is operated by two generations simultaneously—mother and daughter—working together to create the menu. This collaboration blends classic French cuisine with regional specialties and seasonal local produce, giving the restaurant a distinctive familial and authentic touch.
2. Creative Fusion of Regional, Mediterranean, and International Influences
Chef Iris Bettinger, who has been at the helm since 2007 and represents the fourth generation, is known for her creative approach that combines excellent regional ingredients with Mediterranean and international influences. This is exemplified by dishes such as grilled pike-perch with pointed cabbage, walnut, and guanciale, which showcase an unconventional yet harmonious mix of flavors.
3. Intimate, No-Nonsense Dining Experience with a Sophisticated French Focus
The restaurant offers a bright, minimalist setting with only 28 seats, emphasizing a "simple is beautiful" philosophy. This no-nonsense ambiance contrasts with the sophistication of the contemporary French cuisine served, which is refined with Far Eastern nuances and regional accents. This blend of simplicity in atmosphere and complexity in cuisine is an unconventional approach for a Michelin-starred restaurant.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Reuter in Rheda-Wiedenbrück include:
Pike-perch (Zander): Featured prominently in their signature dish of grilled pike-perch, this fresh regional fish is paired with complementary ingredients to highlight its delicate flavor.
Pointed cabbage: Used alongside the pike-perch, this vegetable adds a regional and seasonal touch, contributing texture and a slight bitterness that balances the dish.
Walnut: Incorporated in the signature grilled pike-perch dish, walnuts provide a nutty richness and crunch that contrasts with the tender fish and cabbage.
Guanciale: This cured pork cheek adds a savory, slightly fatty depth to the dish, enhancing umami and complexity in the flavor profile.
These ingredients exemplify the restaurant’s focus on combining regional, seasonal products with creative, modern French culinary techniques to craft refined and balanced dishes. The grilled pike-perch with pointed cabbage, walnut, and guanciale is a shining example of this philosophy and a signature representation of their cuisine.