Sankt Benedikt

Aachen's Sankt Benedikt has been an established part of North Rhine-Westphalia's Michelin-starred fine dining scene since 1982. In the wake of the recent disastrous floods, the Kreus family was only able to reopen its restaurant at the beginning of December 2021 after a tremendous effort. This was much to the delight of diners, who can once again enjoy Maximilian Kreus's classic cuisine in this listed building in the historical centre of Kornelimünster. His dishes always centre on the finest produce, which he sets about with plenty of feeling and a dash of originality. The service is extremely friendly, and expert advice regarding the wines is readily available – only wines from German wine producers are recommended. In the evening, the gourmet set menu (also available as a vegetarian option) is served, while at midday there is the bistro lunch in the form of a 3-course menu.

Intimate, 24-seat historic setting

• Sankt Benedikt operates in a tiny 24-seat dining room housed in a listed (denkmalgeschützten) building at Benediktusplatz, blending historic charm with a modern interior. In summer, guests can also enjoy a terrace on Benediktusplatz.

A third-generation Michelin-starred chef at the helm

• Maximilian Kreus, a Sternekoch in der dritten Generation, has held a Michelin star since 2012 and continues the family tradition with a personal, evolving menu.

German-only wine program curated by Karin Weißer

• The restaurant offers wines exclusively from German winemakers, with restaurant manager Karin Weißer recommending German wines to accompany the meal.

Signature Ingredients

• Iberico pork (Iberico Schwein): A standout meat in the restaurant's Michelin-starred repertoire, frequently highlighted as a Hauptgang in the star menus. Guests point to the Iberico pork for its deep, nuanced flavor and exceptionally tender texture, prepared with the chef's refined, contemporary technique. The ingredient embodies the kitchen's commitment to premium, expressive meat products and elevates the tasting experience with bold yet balanced presentations.
• Seafood (Meeresfrüchte): The menu emphasizes high-quality seafood as a core element, reflecting a philosophy of leveraging pristine fish and shellfish to create light, elegant dishes that showcase natural freshness. Seafood forms a foundation for Amuse-Bouches and subsequent courses, underscoring the restaurant’s dedication to precise handling and delicate sauces that enhance the briny sweetness of the sea.
• Shrimp / prawns (Garnelen): A notable seafood component that appears in various preparations, illustrating the kitchen’s ability to extract maximum sweetness and texture from shellfish. Garnelen are treated with careful cooking techniques to preserve moisture and provide occasional textural contrasts within courses, aligning with the overall refined and modern-classic style of the cuisine.
• Praline (Praline dessert): A signature dessert element noted in guest impressions and menu tags. The praline represents the restaurant's dessert philosophy—rich, textural confections crafted to close the meal with balance and elegance. It highlights the kitchen’s skill in confectionery techniques and complements the restaurant’s classical-influenced yet contemporary approach.