New restaurant Atama” in St. Ingbert: Michelin-crowned!

New restaurant Atama” in St. Ingbert: Michelin-crowned!

Inspectors of the Michelin Guide have again tracked down the best restaurants this year. According to Sol.de , the stars will be awarded once a year and new local locals are added every month. The recommendations for May 2025 have a total of twelve new restaurants, including the “Atama” restaurant in St. Ingbert, Saarpfalz-Kreis.

The “Atama”, under the direction of chef Martin Stopp, who previously worked in the “Louis” in Saarlouis, offers two different menus. The first menu is the “menu for the soul”, which is characterized by a reduced, product -related orientation. The second menu, “menu for the senses”, presents itself more creative and playful.

culinary highlights

The menu of the “Atama” includes exquisite courts. An example from the “menu for the soul” is the perfectly cooked back from the fallow deer, which is served with Shiso-Sauce-Rouennaise. In the “menu for the senses”, on the other hand, there is a combination of calf & unagi, accompanied by pea mash, myoga and mint. The menus are available in five, six or seven gears and contain a nine Amuse bouches comprehensive 'bar menu'.

A three-course 'round table menu ’is offered at noon, while a five-course gourmet menu is available in the evening. The restaurant also stands out through a sophisticated, friendly and professional guest support. The entire team, including the chef stop, serves the dishes directly to the table.

awards and ratings

The “Atama” only opened in January 2025, but received a considerable evaluation of eight pans from the guestro guide “Gusto” just eight weeks later. In a total of only four restaurants in Saarland, which have received higher awards. With the inclusion in the recommendations of the Michelin guide, the “Atama” becomes an additional highlight in the Saarland catering scene.

The new recommendations in May 2025 not only include the “Atama”, but also eleven other restaurants that were awarded for their culinary quality:

The dynamics of German gastronomy, as it is documented in previous editions of the Michelin Guide, is also evident in the current year. The reporting on the award criteria set by experienced Michelin inspectors includes the quality of the products, the personal touch, the professional preparation, the taste and price-performance ratio. Martin Stop and his team seem to meet these high demands.

The future of the “Atama” looks promising. The recognition by the Michelin guide could help the restaurant to continue to grow in the already exciting culinary landscape of the Saarland and to establish itself as a top destination for gourmets. Information about stars and other gastronomic trends can also be found on worldsoffood.de .