Restaurant Ziegelei

The story

Restaurant Ziegelei Lübeck: Modern German Cooking in Historic Brick Walls

The Kitchen and Seasonal Plates

Restaurant Ziegelei Lübeck grounds its modern German cooking in market-fresh regional produce and time-honored techniques. The kitchen prepares house-made Spätzle in Allgäu style, tossed with Deichkäse cream sauce and served alongside tender braised beef with firm potato gratin. Guests also encounter Himmel und Erde, featuring pan-seared beef liver paired with mashed potatoes and glazed apples. Each dish reflects a straightforward approach to new German cuisine that favors substance over spectacle.

Architecture and Courtyard Dining

Exposed brick walls and crossing wooden beams define the main dining room. Sturdy oak tables anchor the space while large windows frame the street outside. Visitors often request the sunlit inner courtyard during summer months to enjoy their plates away from the street noise. The Schlemmer Atlas noted this architectural balance when awarding the venue 1.5 spoons, highlighting how the historic bones suit the robust cooking style.

The Team and Evening Rhythms

The owners built the venue around a simple premise that hospitality should feel like returning home. Their staff guides diners through a curated selection of regional wines and seasonal cocktails. House specialties like crémant brut poured over fresh local strawberries provide a light finish before coffee roasted by Cycle Roasters arrives at the table. This steady attention to detail keeps the kitchen grounded even as the broader landscape of German cooking shifts around them.