Trüffel & Bohne

The story

Trüffel & Bohne in Bocholt: A Seasonal Kitchen Awarded Two Spoons

The chef and the kitchen

Trüffel & Bohne brings its modern regional cuisine to Bocholt through the steady guidance of Ralf Schwinning. He leads the kitchen while running a separate event cooking school, a dual focus that keeps ingredient handling sharp. Every plate follows a strict rule: respect the product above all else. Fresh items arrive seasonally, and this grounded method recently earned the restaurant two spoons in the Schlemmer Atlas guide.

The seasonal menu

Guests choose between structured three course menus or flexible à la carte plates. The culinary team treats seasonal cooking as a daily exercise, preparing soups, substantial mains, and finishing desserts using only the day’s best selections. A dedicated burger course appears regularly during workshop events, showing how comfort food fits into their broader repertoire. The team also packages holiday feasts for takeaway when the dining room closes for the week.

The room and atmosphere

The dining room sits inside a stylishly arranged space designed for unhurried conversation. Clean lines and soft lighting frame the evening service without drawing attention away from the table. Couples, families, and friend groups gather here from Tuesday through Saturday. Guests experience this regional kitchen philosophy directly at the table, where the layout prioritizes comfort and keeps the focus squarely on the shared meal.