Sahila - The Restaurant

Having made a name for herself at Schloss Loersfeld, Julia Komp struck out on her own to set up Sahila. Inspired by her travels around the globe, this enthusiasticchef from the Bergisches Land region aims to share her culinary impressions by way of an internationally inspired set menu. She skilfully incorporates spices and produce from various countries into her sophisticated, handcrafted dishes. Peppered with Middle Eastern decorative features, the decor creates a stylish setting in which to enjoy the service provided by the highly competent and attentive front-of-house team.

Culinary World Journey

• Chef Julia Komp takes diners on a culinary journey around the world, with each dish inspired by her experiences from her travels across Europe, Asia, and the Orient.

Personal Chef Interaction

• Julia Komp personally visits each table, providing a unique and intimate dining experience by engaging with guests about the dishes and their inspirations.

Focus on Sustainable Sourcing

• The restaurant emphasizes the importance of knowing the origin of its ingredients, sourcing products from farms that practice animal welfare, many of which Komp visited during her world travels.

Signature Ingredients

• Feta: A key ingredient in dishes like "Dakos", showcasing the restaurant's Mediterranean influences. Sourced from local producers who prioritize traditional methods.
• Kalamata olives: Used in various dishes, these olives add a rich, briny flavor that complements the freshness of other ingredients. Sourced from Greece, known for their high quality.
• Blumenkohl (Cauliflower): Featured in the "Tikka Masala" dish, this ingredient is prepared with spices that reflect Julia Komp's travels and culinary experiences. Sourced from local farms practicing sustainable agriculture.
• Cashews: Integral to the "Tikka Masala" dish, providing a creamy texture and nutty flavor. Sourced from ethical suppliers to ensure quality and sustainability.
• Kichererbsen (Chickpeas): Used in various dishes, they are a staple in Middle Eastern cuisine and provide a hearty base for many vegetarian options. Sourced from local organic farms.
• Breton lobster: Featured in innovative dishes, this seafood is known for its sweet, tender meat. Sourced from sustainable fisheries in Brittany, France.
• Black Cod: A signature fish in several dishes, known for its rich flavor and buttery texture. Sourced from sustainable fisheries, often prepared with miso and kimchi for a unique flavor profile.
• Couscous: A staple in many Mediterranean and Middle Eastern dishes, it is often paired with meats and vegetables, showcasing the restaurant's commitment to diverse culinary traditions. Sourced from high-quality grain producers.

Tasting Menus

• 6 Courses: €179
• 7 Courses: €194

Signature Dishes

• Mezzeplatte: €38
• Specials Menu: €120