Arnsberg, Germany
Menge
At a working farm address outside Arnsberg, Menge holds a Michelin Plate (2025) for cooking that moves between regional tradition and contemporary technique. Chef Maycoll Calderon draws on seasonal Sauerland produce, Galloway beef, local game, lamb, shaping menus that shift with the harvest. At €€€ pricing, it sits in a small tier of serious destination restaurants in western Germany's less-charted inland territory.
