Mother Siepe

Mutter Siepe - a house with a long tradition: restaurant, hotel, own sheep farm

Fresh, seasonal and regional - that's how you can describe Timo Siepe's cuisine. Before he returned home in 2002 and started working in the family restaurant, he had traveled a lot in the world of cooking. He learned nouvelle cuisine and spent time in Finland and Switzerland. "We have fun with freshness! Everything is freshly prepared here, from the meat to the vegetables to the sauce. We even make our own knuckle of pork aspic according to my grandmother's recipe," says Timo Siepe, who runs the restaurant together with his wife Christine. "That's what our cuisine is all about. And what I've learned from my apprenticeship."

Lamb specialties - very fresh

"We are fans of classic cuisine," say Timo and Christine Siepe. "And that also fits in with our restaurant." The lamb specialties come mainly from their own sheep farm. Timo Siepe's father started breeding sheep in the 1970s, and today the Siepe family keeps around 50 sheep, which graze with various farmers and on urban meadows. The animals can even sometimes be seen in the urban landscape between the castles. "In winter, we bring the animals home to lamb. In April, they go back to the summer pastures," explains the chef.

From the region

Mother Siepe's kitchen team relies on products from the region: pumpkins from Emkum, vegetables from neighbor Elmar Sebbel, as well as asparagus from Forstmannshof and schnapps from the Böcker distillery. And what he doesn't get here, he buys at the wholesale market in Münster. "Here, they know exactly what we want."

Passionate chef

What is his favorite thing to cook? "Everything every day," says Timo Siepe. "I enjoy going to work every day." And he passes this joy on. To his employees - chef Thomas Günter has been with the company for 30 years - and to his trainees. And to his own children. Daughter Alicia wants to follow in her father's footsteps and is currently training to be a chef. I am particularly happy about the many employees who make it possible for everything to run smoothly. I would like to take this opportunity to say a big thank you.

Since 1840

"Mutter Siepe" looks back on a long tradition. The history of the pub dates back to 1840, when August Siepe's traditionally brewed Altbier was sold to the surrounding farmers under the name "Heideblümchen". Every Sunday after church, they would collect the beer for the whole week. Some old beer mugs can still be seen on the old mantelpiece, and it was in the second generation, under Caspar Siepe, that the house received its actual name. Caspar's wife, Änne Schulte Witte, was called "Mother Siepe" and so was the inn.

Today, you can still find many relics from times gone by in the inn: a pillar from the old church, the only male ammonite found in Europe,

Above the door is written: Drink und iätt - Iärger vergiätt. Meaning: Drink and eat - forget the trouble. "That's exactly how we live it," says Timo Siepe. Nadine Wenge