20 September 2019
18:30
£129.00 per person.
incl. drinks
We look forward to, Torben Schuster to welcome you, Little Red Riding Hood.
Gault & Millau recognised him as „Discovery of the Year 2019“ out,
his work in the restaurant „Good Larch Farm“ in Pulheim is impressive.
Stations in the renowned Michelin-starred restaurant Noma in Denmark,
De Librije in the Netherlands and Yoshizumi Nagaya influenced
the young chef and inspire him to his subtle and inventive compositions.
To crown it all are the fantastic wines from Martin Korrell
A four-course meal. At his winery, Johanneshof, in Bad Kreuznach
processes great grapes into really loud crying,
the layers „Paradise“ and „Stone wall“ speak for themselves!
Host Klaus W. Sasse and head chef Matthias Pietsch from the Bonn Redüttchen restaurant!
And because the most important part of enjoying good wine is the company,
We look forward to seeing you!
Look forward to an outstanding evening
among friends in our cosy little redoubt.
20 September 2019
18:30
£129.00 per person.
incl. drinks
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We look forward to hearing from you.
Your Redüttchen Team
Dear connoisseurs,
Dear Redüttchen friends,
also in 2019 we are continuing our successful series Little Red Riding Hood & Friends Onwards, now for the 5th time.
Sebastian Bordthäuser is a sommelier, author, journalist, guitarist and bon vivant.
His own job description: Sensory expert!
After his studies, he followed his passion and became a sommelier. Alongside posts from beer garden to Michelin-starred restaurant (u.a. Steinheuers) was he from the outset Falstaff Wine Guides as a taster and editor. He is a lecturer at sommelier and hotel management schools and works in sensory quality assurance.
Sebastian writes, among other things, for the Gourmet, Die Welt am Sonntag, Effilee and Sommelier Magazine.
One of his book titles is: „The Philosophy of Cooking“ (one of his book titles) and he will explain this to us „on a plate“ this special evening.
Come with us on this exciting journey. Aromatic and imaginative, we celebrate Redüttchen & Friends 5 with Matthias Pietsch and Sebastian Bordthauser:
110.00 € per person
The Redüttchen team looks forward to pampering you.
Host Klaus W. Sasse and head chef Matthias Pietsch from the Bonn Redüttchen restaurant!
And because the most important thing about enjoying good wine is the company, we look forward to seeing you!
Reserve your spot now for Redüttchen & Friends on the phone: 0228 / 688 988 40 or via our Contact Form!
Look forward to an outstanding evening with friends in our cosy Redüttchen.
We look forward to hearing from you.
Your Redüttchen Team
This is the brief heading of a very long and very beautiful friendship.
Matthias Pietsch and Peter H. Müller know each other from their rebellious youth in Ulm, both meeting at the Michelin-starred restaurant „Adler“, their first stop on the constellation of top restaurants. Together they moved to Cologne and shared a „fridge and wine rack“ in a bachelor pad.
Matthias Pietsch is cooking together with Peter H. Müller at the Redüttchen restaurant in Bonn.
Exciting times at Schlosshotel Lerbach: first with Dieter Müller***, then in collaboration with Nils Henkel**, Peter H. Müller discovered his passion for wine and was head sommelier there for six years.
In 2012, Peter H. Müller was named „Germany's Best Young Sommelier“, and in 2014, „Germany's Falstaff Sommelier of the Year“. He is also a pioneer of „unfermented wine accompaniment“. Ever since his time at the world-renowned Austrian restaurant Taubenkobel (Top 100 in the World), Austria has captivated him. Since 2016, Peter has been the „Heimlichwirt“ (secret host), sommelier, and chef at his winery in Winden, in the beautiful Burgenland region on Lake Neusiedl - and he's finally here with us! Friends Matthias Pietsch and Peter H. Müller invite you to Redüttchen & Friends 4!
The Redüttchen team is delighted to spoil you.
His favourite topic is the harmony and the tension between wine and food.
Müller sees himself as a „stage designer for food and drink, to let them benefit from each other in the right light“ – we are excited to see his wine, his knowledge, and his menu courses.
Host Klaus W. Sasse and head chef Matthias Pietsch from the Bonn Redüttchen restaurant!
And because the most important thing about enjoying good wine is the company, we look forward to seeing you!
Host Klaus W. Sasse will welcome you with finger food and selected wines from the „German Sommelier of the Year“. Matthias Pietsch and Peter H. Müller will conjure up a 4-course meal, including finger food, wine, “unfermented“ drinks, soft drinks, coffee, and petit fours!
108.00 € per person.
Look forward to an outstanding evening with friends in our cosy Redüttchen.
We look forward to hearing from you.
Your Redüttchen Team
This is what summer tastes like – oysters, grilled and smoked Ammertaler meat specialities, freshly smoked salmon, Ale Mania craft beer, seafood station with prawns, wine, dessert paradise, petit fours, pralines, espresso…. join us on this summer culinary journey at the Redüttchen – it's going to be hot!
Head chef Matthias Pietsch is getting a visitor from his home village. Meat sommelier Martin Egeler brought top-class meat with them. The young butcher's family business specialises in the breeding and processing of a special breed of cattle: Ammertäler organic beef.
Furthermore, we are delighted to welcome the renowned Bonn-based beer sommelier Fritz Wülfing to welcome you to Redüttchen & Friends. Fritz Wülfing will spoil you with great craft beer varieties this evening.
By the way, on 3 August the International Beer Day!
The active cattle live in species-appropriate conditions and are allowed to graze as they please. The meat is matured using the dry-ageing process in our own Himalayan salt chamber.
(Martin Egeler from the Ammertal Butcher Egeler)
The butcher ensures the most stress-free slaughter possible. The animals are transported to the abattoir via short routes, where they can rest for 24 hours before slaughter. These long resting periods prevent the release of stress hormones, which have a significant impact on later meat quality.
Martin Egeler has always paid particular attention to gentle production methods and natural flavour.
Additionally, the butcher's shop largely produces its range according to Bioland's strict guidelines, and has been doing so since 1990. Organic spices and herbs enhance these meat and sausage products from animals raised under controlled organic farming conditions.
You can find further information about Metzgerei Egeler here: https://metzgerei-egeler.de/
For a long time, beer was drunk uncritically in Germany, but now it's time for more flavour and conscious enjoyment! The not-so-new impetus for beer diversity is finally reaching the curious German beer drinker. In fact, craft beer was born in the USA in the early 1980s and means nothing more than a return to flavourful beer diversity and creative craftsmanship.
(Beer sommelier Fritz Wülfing at Redüttchen & Friends)
That's exactly what Fritz wants too. WoolfingBrewed artisanally and transparently in our own brewery. Naturally, he doesn't use any additives for stabilisation, preservation or to extend shelf life.
Towards the end of the last millennium, there was first contact with the beer scene in the USA. Fritz was so impressed that upon his return, he immediately started homebrewing, aiming to replicate the enjoyment he had experienced. In 2010, he completed his training as a beer sommelier and founded his own beer brand “Beer Mania”brewed in its own brewery in Bonn Pützchen.
(Redüttchen & Friends receives a visit from beer sommelier Fritz Wülfing)
You can find more from Fritz Wülfing here: https://www.hopfenhelden.de/ale-mania/
Not to be missed is our host with a heart, Klaus W. Sasse, who joyfully welcomes you, looks after you, and anticipates your every wish.
Klaus W. Sasse is your host at the Redüttchen & Friends barbecue event this evening.
Glasses clink, the bread smells delicious, the barbecue sizzles…. chilled music and a cosy garden atmosphere in the Redüttchen welcome you to Redüttchen & Friends 3.
Finger food, juicy meat from the smoker and grill, seafood station, craft beer counter, salad and vegetable bar, fragrant bread, blackberry ketchup, dessert and fruit station, homemade chocolates and petit fours, ice cream cart, popcorn machine, wine and soft drinks!
incl. food, craft beer, wines & soft drinks
108.00 € per person.
You are very welcome to reserve by calling 0228/688 988 40, or simply use our Contact Form.
Look forward to an outstanding evening with friends in our cosy Redüttchen.
We look forward to hearing from you.
Your Redüttchen Team
This time we have Michelin-starred chef Jörg Wissmann* and top vintner Markus Klumpp visiting!
For the second time, hosts Klaus W. Sasse and Head Chef Matthias Pietsch are inviting you to their creative culinary experience. Last year, we delighted around 50 gourmands together with Sven Nöthel and Alexander Pflüger. Now, there's great anticipation for Matthias Pietsch's former colleague Jörg Wissmann. These two young chefs are also united by their passion for good food and, above all, by friendship. On 7 April 2018, Jörg will leave his stove at Düsseldorf's Michelin-starred restaurant AGATAS* to cook together with Matthias with us at the Redüttchen.
Jörg Wissmann is no stranger to success, with impressive names such as Victorian, Nagaya, and Vendôme featuring on his CV. Wissmann is a creator of extraordinary flavour profiles with Asian influences and is considered one of the most outstanding chefs in Düsseldorf. He took off with AGATAS and, after just one year, received his first Michelin star.
Look forward to a unique journey of discovery into the world of the young wild ones.
The ranks of the young guns are completed by top winemaker Markus Klumpp from beautiful Baden, who will accompany the evening's menu with his wines. The good-natured Klumpp will happily chat a little about the winery and answer your questions.
The Klumpp winery is located in Bruchsal, in the north of Baden. It all began in 1983 with Marietta and Ulrich Klumpp, who founded the current winery as career changers in a small backyard in Bruchsal. In 1990, they built a new winery building on the outskirts of Bruchsal, and in 1996, the entire vineyard area was converted to organic viticulture. Their sons Markus and Andreas also have a passion for wine in their blood. Markus has been responsible for vinification since 2004. Andreas joined the family team in 2010.
Read more about the winery here
Look forward to an outstanding evening with friends in our cosy Redüttchen.
4-course meal
incl. accompanying wines
98,00 €
You are very welcome to reserve by calling 0228/688 988 40, or simply use our Contact Form.
We look forward to hearing from you.
Your Redüttchen Team
You can catch up on what you've missed here, but we'll be moving on. Information and new dates will be available on the website shortly, or you can register for our newsletter.
Dear guests, we would like to present the upcoming special „Redüttchen & Friends“.
MATTHIAS PIETSCH & SVEN NÖTHEL are colleagues – and above all, friends. The young chefs share a passion for enjoyment. When they stand together at the stove, things simmer. It's hot, heated, and concentrated all at once. This is how the two of them inspire each other with the greatest pleasure.
The chefs of Redüttchen & Friends. On the left of the picture, you can see Sven Nöthel, and on the right, our Redüttchen Head Chef Matthias Pietsch.
A strong regional and seasonal focus, along with the highest quality ingredients, form the uncompromising centrepiece of the gourmet cuisine created by these two passionate chefs. They also place great importance on direct contact with their guests and a relaxed atmosphere.
In 2016, MATTHIAS PIETSCH was a guest chef at a „Kitchen Evening“ at the Mülheim restaurant „Am Kamin,“ invited by Sven Nöthel. This family restaurant, run by the third generation, is praised and recognised by Gault Millau as „one of the most beautiful restaurant addresses in the Ruhr region.“ Nöthel describes his cuisine as modern – but not fashionable, complex – but not complicated, and as sophisticated and accessible. He has thus earned and deserved the award of "Youngest Starred Chef in NRW.".
Now Sven Nöthel is coming to the Redüttchen in Bonn-Bad Godesberg for a kitchen evening. And you can be there!
In friendly company in the cosy Redüttchen, with a family-like atmosphere, you'll have the opportunity to experience the chefs and the team up close. Each course will be personally presented at your table by the chefs. This way, every plate gets a face. Ask, experience, enjoy. A very special evening at the Redüttchen.
With complete concentration, Matthias Pietsch prepares excellent food for you.
„Not only to reach the taste buds of our guests, but also to touch their souls – that is our aspiration.“ The food should become an experience.
The food is guided by the wines of Alexander PFLÜGER – also a young star who is rightly making waves. At his winery in the Palatinate region, he not only produces top-class wines but also harvests red grapes and stars for his work.
The family business dates back to the 17th century and Alexander Pflüger passionately follows this down-to-earth tradition.
Alexander Pflüger, a passionate winemaker, will accompany you through the evening with his wines at Redüttchen & Friends.
„In my cellar, wine is accompanied, but not made.“ Chat with the talented young winemaker and raise a glass with him.
Here you can visit the winery's website.
Not to be missed in our introduction is our host with heart, Klaus W. Sasse, who will gladly welcome you, look after you and fulfil your every wish.
Klaus W. Sasse is your host this evening at the Redüttchen & Friends culinary event.
Redüttchen & Friends with Matthias Pietsch, Sven Nöthel and Alexander Pflüger.
You are very welcome to make a reservation by calling 0228/688 988 40. You also have the option to, to use our contact form for reservations. We look forward to hearing from you.
Kind regards from the Redüttchen team.
Kurfürstenallee 1
53177 Bonn-Bad Godesberg
0228 / 688 988 40
willkommen(@)reduettchen.de
