The story
At Restaurant Ronja im Ringlokschuppen in Mülheim, the kitchen builds its entire menu around a dedicated vegan cuisine approach. Every vegetable, grain, and protein arrives fresh each morning, giving chefs the flexibility to assemble both cold appetizers and hot mains from scratch. The staff prepares these vegan cuisine selections with careful attention to dietary protocols, so guests with gluten sensitivities or dairy allergies dine without worry.
Service moves quickly once the lunch crowd arrives, focusing on substantial fare like custom burgers and artisanal pizzas. These hot items sit beside a wide array of chilled salads and warm grain bowls that change with seasonal availability. The kitchen treats every plate as a standalone offering, measuring spices and chopping herbs to exact specifications rather than relying on pre-packaged shortcuts.
The Schlemmer Atlas awarded three spoons for 2026 after reviewing how thoroughly the kitchen supports extended menus and diverse dietary requirements. That same methodical approach covers breakfast spreads and evening courses alike, proving that plant-based dining can sustain a full day of service. Diners return precisely because the ingredients remain visible and the techniques stay straightforward. The flavors never mask the produce itself.
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