Die Kirche

The story

Die Kirche Magdeburg: Seasonal Cooking and Weekend Brunch in a Converted Church

The owner and the kitchen philosophy

Katrin Rieffenberg curates the seasonal menu and Sunday brunch at Die Kirche in Magdeburg, where the kitchen prioritizes regional sourcing. The menu shifts with the harvest calendar, highlighting local ingredients through straightforward preparations that let the produce speak. Recent additions celebrate the autumn run of wild chanterelles, transforming them into focused mushroom specialties that anchor the seasonal rotation. This approach earned the venue 1.5 ladles from the Schlemmer Atlas in 2026, recognizing a kitchen that avoids unnecessary complexity while delivering consistent quality.

Standout dishes and tasting formats

Guests often begin their visit with the weekend brunch offerings, which open at ten o’clock with chilled selections before transitioning to hot plates and baked goods. The buffet rounds out with house-made desserts and continuous coffee service throughout the brunch session. Evening diners typically opt for the three or four course candle light menus, which pair structured tasting sequences with a welcome aperitif. These set formats allow the kitchen to showcase precise technique without compromising the relaxed pace of the service.

Room design and evening ambiance

The dining space occupies a converted church structure near Alt Prester, where high ceilings and original architectural lines create a quiet backdrop for conversation. Soft lighting replaces harsh overhead fixtures, particularly during the dedicated candle light evenings that draw guests seeking an unhurried meal. The layout accommodates both larger groups and intimate tables without crowding the floor plan. Natural stone accents and timber elements ground the interior, reinforcing the steady rhythm of daily operations.