HEIMATJUWEL – LOCAL TASTES THIS GOOD
A key focus is on regionality and sustainability, which is why Heimatjuwel only collaborates with select local producers who offer artisanal quality and responsible production methods. "With refined flavours, fresh ingredients, and a contemporary culinary approach, we delight guests seeking sophisticated cuisine with character," says Görke. "Sustainability and regionality are at the heart of everything we do. We consistently follow the seasons, because we are convinced that ingredients taste best when harvested at the right time."
CREATIVE AND MODERN Today, Heimatjuwel focuses on a seasonal and predominantly vegetarian concept that celebrates the diversity of vegetables. "The 26
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Issue 137
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January 2026
The menu does not follow a rigid schedule. Instead, it is guided by quality and the inspiration of the moment. So it is quite possible
Heimatjuwel is therefore not just a restaurant, but embodies a conscious lifestyle. The restaurant stands for culinary innovation that surprises guests with every dish and is characterized by regional ingredients, short supply chains, and a deep respect for nature and producers. www.heimatjuwel.de Amouse-bouche.
PHOTOS: MARCEL GÖRKE
His motivation for founding the restaurant was the search for a new challenge and the opportunity to develop his own culinary style. The result is a restaurant that breaks new ground with its predominantly vegetarian and modern approach, and it was awarded a Michelin star and a Green Michelin star this year.
focus is on plant-based creations that are modern, surprising, and artfully arranged," says Görke. For fish and meat lovers, there are also select options that blend harmoniously into the menu.
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The idea behind Heimatjuwel is as simple as it is compelling: fresh produce from small farms and passionate growers who carefully cultivate what nature currently provides. Farm to table is practiced here without being dogmatic. “Local doesn't just mean from next door, but from where it thrives best," says chef and owner Marcel Görke, who looks back on over 30 years of experience in fine dining.
that the menu will look different each time you visit – but one thing remains constant: it will always be seasonal, regional, and exceptionally good.
TEXT: NANE STEINHOFF
In a time when sustainability and regionality are gaining increasing importance, Heimatjuwel represents a new generation of culinary enjoyment. With its clear philosophy, the restaurant stands out from traditional concepts. Here, vegetables play the leading role – not as a mere side dish, but as a creative composition that surprises and delights.
Pumpkin with quail's egg and Brussels sprouts.