The local Bailliage of Schleswig-Holstein is delighted that the state capital of Kiel is home to such a wonderful Chaîne establishment as the Romantik Hotel Kieler Kaufmann and its Michelin-starred fine-dining restaurant, “Ahlmanns”.

In an interview by Dr Susanne Andree, Vice-Chancelier of the Bailliage of Schleswig-Holstein, with owner Kilian Lessau, son of Maître Restaurateur Carl-Heinz Lessau; Restaurant Manager Beatrice Ahrens and Lasse Knickrehm, Head Chef of Ahlmanns, we gain many insights into how the establishment has maintained its fine reputation and indeed is developing it even further.

Mr Lessau, you are running the hotel in its second generation. We last spoke five years ago. What has changed during this time?
The market situation has changed considerably. We have seen enormous increases in prices across all areas. Booking behaviour has become much more short-term. Guests are looking very carefully at what they spend their money on. In some cases, they are coming less frequently and, in return for the higher prices, expect more service and a greater experience.

How are you responding to this?
We are trying to respond to our guests even more individually, to meet their expectations through our first-class service and top-quality products.

How do you ensure such high standards of product quality?
Since 2023, we have been members of “Feinheimisch”*. Through this network, we have greater access to a wide range of producers. By attending events, we are continually expanding our network of suppliers, particularly small regional producers. In 2025, we received an award recognising our achievements in the field of sustainability. For our Michelin 1-star Ahlmanns restaurant, this means that we use Fairtrade products and that 90% of our products are prepared in-house.

Mr Knickrehm, how do you achieve this?
We ferment and pickle all kinds of vegetables, including, for example, chive flowers, fir shoots and rapeseed flowers. We also dry ingredients and make our own powders. Even sugar beet is used for more than simply producing sugar.

How do you select your products?
For the vast majority of our ingredients, we place great importance on short delivery routes and sustainable cultivation or rearing. One example is Kiel salmon trout, which is raised on the opposite side of the fjord. Our chickens come from Lüneburg. Our bread comes from Brotjanker in Kiel.

What inspires you to create something new, and how would you describe your philosophy?
For me, inspiration comes from reading cookbooks, dining out, my team and my own experience. My principle is to work as creatively as possible with the finest products. Also together with the team to create a wonderful experience for our guests, using regional products wherever possible.

What makes Ahlmanns special, Ms Ahrens?
We surprise our guests with our creative menus, as well as with our attentiveness and personal presence. For example, Mr Knickrehm serves the first course himself. We place great importance on personal contact. Every evening, members of both the kitchen and service teams come to the tables to ask guests for their feedback.

Ms Ahrens, your wine selection and sophisticated alcohol-free creations are also part of the element of surprise. How do you develop your alcohol-free pairing?
I first need to see, smell and taste the dish. Then I know which direction to take. We carry out various trials and the team tastes them together. Mr Knickrehm’s culinary artistry is my inspiration. The accompaniment should complement the dish, gently embrace it, or provide an interesting counterpoint.

Mr Lessau, what do your guests particularly appreciate about Ahlmanns?
The consistency of the cuisine, the quality of the products and the personal approach. Ms Ahrens and Mr Knickrehm are the faces of the restaurant. That personal connection completes the experience.

Mr Lessau, last year Ahlmanns was awarded a Michelin star. What does this mean for you and your employees?
It is a fantastic confirmation of what the team has achieved. We feel great joy, pride and gratitude that we have accomplished this together as a team! The challenge for us now is to maintain this level and continue developing it.

Our media presence has increased, which has had a very positive effect on the number of applications we receive for our apprentice positions. Recruiting and retaining employees is the foundation of consistency in the kitchen, in service and across the team. That is why our guests enjoy coming back.

Photos: (c) Romantik Hotel Kieler Kaufmann

Romantik Hotel Kieler Kaufmann
Niemanns Weg 102
24105 Kiel

Tel: +49 431 8811-0
Web: www.kieler-kaufmann.de

* FEINHEIMISCH is a network of agricultural producers and food artisans, chefs and restaurateurs, private members and commercial supporters, which stands for fresh, high-quality food without additives from Schleswig-Holstein, and for its use in restaurants and private households.