The Menu Safari in Soest is no ordinary dinner, nor is it a boring city tour. It combines both elements into an entertaining, informative, and above all, delicious event. Instead of sitting in a single restaurant all evening, you stroll through the beautiful old town of Soest while enjoying a delicious 4-course menu across four different restaurants.
I participated in a culinary city tour with this concept for the first time and was absolutely thrilled by how cleverly Soest’s thousand-year-old city history is combined with culinary highlights.
Before we get started, here are two valuable insider tips from my own experience:
My first tip: Plan for some time and take it easy. Since you change restaurants and everything is prepared fresh, it sometimes takes a moment for the food to be served—the perfect time for good conversation!
My second tip: It is best not to eat anything at all on the day of the tour! The portions are generously Westphalian. I already surrendered at the third course and couldn’t finish everything.
The Itinerary: A Culinary Journey Through the Old Town in Four Hours
To guarantee the quality of the tour and avoid overloading the restaurant kitchens, the group size is strictly limited to 10 to 15 people. The tour lasts about four hours and thus fills the entire evening.
Our safari started at the well-known Brauhaus Zwiebel. Here, your personal guide welcomes the group, leads you from restaurant to restaurant, and takes care of all the organizational details on-site.
City History Brought to Life
During the short walks through the old town, our tour guide shared exciting and funny stories. The city of Soest is now over 1,000 years old, so there is plenty to tell. But don’t worry, it’s not about dry dates like in history class. The focus is on humorous, almost forgotten Westphalian anecdotes.
I found the explanations of old idioms that originated in the region particularly fascinating. During a stop at the historic city model, we also got a sense of what the medieval old town core looks like from above. Walking past imposing green sandstone churches, we discovered quirky photo spots—and a very special highlight: the bright yellow Soester Wippe (Soest dunking stool). A story I particularly enjoyed.
The Soester Wippe: A Wet Spectacle with Tradition
Originally, the Soester Wippe was a genuine instrument of punishment used by the municipal justice system. It was used from the 14th century until 1780. However, this dunking stool wasn’t used to punish serious criminals, but rather minor offenses. For example, anyone caught as a garden or field thief, or a baker who baked bread rolls that were too small and cheated their customers, ended up on the Wippe.
The culprit was seated at the end of the beam. As a punishment, and to the great amusement of the gleeful spectators, they were plunged into the cold (and at the time, highly polluted) water of the Großer Teich (Great Pond). It is no coincidence that the Wippe shines in bright yellow. In the Middle Ages, yellow was considered the “color of shame.”
Although the dunking punishment was officially abolished in 1780, the tradition lives on today. The local citizens’ shooting association (Bürgerschützen) has revived the custom in a modified form.
Every year, three so-called “malefactors” are chosen. Usually, this involves two well-known citizens of Soest and a member of the shooting association. It targets people who have committed a minor, funny misstep or faux pas in the past year. After a hearty “executioner’s meal,” the three candidates are escorted to the Wippe by historically dressed city guards. To the cheers of the crowd, they climb the yellow stairs and throw themselves from the last step into the waters of the pond.
The Menu: Our 4 Culinary Stations
During the Menu Safari in Soest, the culinary focus is on regional cuisine. We were served a typical Westphalian menu that perfectly reflects the region’s culinary identity. The exact route can vary depending on the booking—on our tour, we had the pleasure of visiting the following four establishments:
Station 1: Brauhaus Zwiebel (Appetizer)
The starting point of the evening is the traditional Brauhaus Zwiebel. Here, you sit in the rustic rooms of a half-timbered house dating back to 1597 or, in good weather, in the beer garden.
Before a brewery stood here, the building served as a bakery with various owners for about 150 years. At the end of the 18th century, a brandy distiller operated his distillation plant there. The building’s brewing history began in 1993. Since then, they have been mashing and brewing the “Soester Bier” (often simply called Zwiebelbier), which is well-known beyond the city limits.
Today, the complex consists of three parts:
- Das Stammhaus (The Main House): Cozy and rustic with creaking floorboards and massive oak beams. The gleaming copper brewing kettles in the middle of the room are a real eye-catcher.
- Gasthaus Aloisius: Directly adjacent, it houses a spectacular, 1,200-year-old well right in the middle of the dining room.
- Zwiebel’s Sudhaus: A modern event location for brewery tours and tastings.
We sat in the shade under large trees in the beer garden of the main house and enjoyed the start of the evening. It was only later that I went inside the taproom. It was exactly as I had hoped. The brewing kettles stand right in the middle of the room; it is cozy and inviting. For me, the perfect place for a beer.
The Appetizer
The Menu Safari in Soest begins with a regional classic: pumpernickel with savory Westphalian ham and, of course, the freshly brewed Soest beer from the Brauhaus.
The Story Behind It
Pumpernickel with Westphalian ham is an element of the “Westphalian Last Supper.” In the Wiesenkirche in Soest, there is a historic stained-glass window dating from around 1500. This window depicts the Last Supper of Jesus and his disciples in a very humorous way. Instead of unleavened bread and wine, entirely different dishes are on the table.
- A pig’s head (on the left side of the table)
- Westphalian bone-in ham (on the right side)
- Westphalian bread (Pumpernickel or rye bread in a basket under the table)
- Beer mugs and shot glasses (Korn), which are a must in Westphalia after a hearty meal.
These are exactly the foods served as a starter at the Brauhaus: Westphalian bone-in ham, pumpernickel, and beer mugs. The unknown artist simply relocated the biblical event to a traditional Westphalian parlor.
The Soest Beer
Along with the pumpernickel, we were served two small beer samples. The beers are lagered for a long time, remain unfiltered, and are unpasteurized. The Soester Hell (pale) is a bit lighter and more refreshing. This mild and wonderfully highly-drinkable beer provides a great contrast to the salty ham with its subtle freshness. The Soester Dunkel (dark) instead underscores the rustic flavors of the dish. The pronounced malt and light roasted aromas of this beer harmonize outstandingly with the earthy, slightly sweet character of the pumpernickel. I was very surprised that the dark beer had hardly any sweetness—truly a great beer!
Station 2: Historischer Ratskeller St. Georg (Intermediate Course)
After kicking things off at Brauhaus Zwiebel, our Menu Safari in Soest moved to a striking building on the market square. The Ratskeller St. Georg was the second stop on the itinerary.
Originally, the small, medieval church of St. Georg stood on this spot. The small St. Georg congregation merged with the neighboring, larger Wiesen congregation in 1822 because their own church had become severely dilapidated. Just one year later, the Soest citizens’ society “Ressource” bought the old church. They had the building torn down and began constructing their new headquarters. In 1825, the distinctive classicist building was completed. The upper floors were used by the Ressource society, while gastronomy moved into the basement.
You take a few steps down into the Ratskeller. The heart of the restaurant is its rustic vaulted cellar ambiance. We sat at a long, fully set table and waited to see what would be served here.
The Dish
The intermediate course of the Menu Safari served here is Westphalian potato soup. A genuine Westphalian potato soup is a creamy, rich stew. The potatoes are mashed to a creamy consistency. It gets its characteristic, hearty seasoning from the addition of regional meat ingredients, such as finely diced bacon or hearty Mettenden (smoked sausages).
The portion was so gigantic that I began to wonder right then and there how I was going to manage the next courses. Good thing there was a little digestive walk scheduled right after!
Station 3: Hotel Restaurant Im Wilden Mann (Main Course)
Following the hearty soup in the historic Ratskeller, the culinary safari leads us to the Soest market square. The “Wilde Mann” (Wild Man) is one of the oldest and most famous half-timbered houses in Germany. Its history stretches back over 400 years to the 16th century. It has operated as a restaurant since 1855.
The Eponymous “Wild Man”
Anyone standing in front of the building will inevitably look at the right flank of the timber framing. There stands the striking wooden figure of a bearded wild man. He holds a club in one hand and the Soest city key in the other. This figure, which gave the house its current name, was created in 1925 by the well-known artist Fritz Viegener.
The name “Zum Wilden Mann” is one of the oldest and most common pub names in the German-speaking world. In an era when travel was dangerous, the crest of the Wild Man signaled to travelers: “You are safe here; our house is well protected.”
As I enter the dining room, I immediately notice the low ceilings, dark timber beams, and wooden floorboards. There is a subtle scent of wood, roast meat, and freshly poured beer. The dining room exudes a pleasant, dimly lit warmth.
The Dish
Fitting with regional tradition, a true classic of German cuisine was served as the main course at this stop on the safari: beef roulade with mashed potatoes and mixed vegetables. The roulade was tenderly braised, melt-in-the-mouth soft, and classically stuffed. It was accompanied by a rich gravy. The mashed potatoes were handmade with a good splash of cream and fresh butter. The mixed vegetables served alongside it were still crisp on my plate.
Just like at the previous stops on the tour, it was not a small portion. I think hardly anyone in our group managed to clean their plate!
Station 4: Hotel Pilgrimhaus (Dessert)
It was quite late by the time we arrived at the final stop of our Menu Safari in Soest. The Pilgrimhaus was first mentioned in documents on December 2, 1304, and quite rightly boasts of being the oldest inn in Westphalia.
As the name suggests, the history of this building did not begin as a classic restaurant, but as a pilgrim hostel and hospice. The house was strategically located perfectly right by the Jakobitor (James’ Gate), where the Hellweg (and thus the Westphalian Way of St. James) left the city heading west. For centuries, exhausted pilgrims found a bed and meals here on their long journey to Santiago de Compostela.
The dining area is decorated with lovingly chosen details, such as old pilgrim motifs. Fun fact: in the entrance area, you can still find a stamp today to document your hike on the Way of St. James.
The Dessert
To conclude the safari, we were given a dessert the likes of which I had never eaten before: Pumpernickel Parfait with fresh fruit and whipped cream. In Westphalia, pumpernickel isn’t just enjoyed in a savory way with ham, but also in upscale dessert cuisine. The result is outstanding in taste: The creamy sweetness of the parfait melts in the mouth alongside the strong, malty, and slightly earthy roasted aromas of the bread. I had never eaten a combination like this before and was genuinely surprised at how good it tasted.
Such an opulent four-course meal sweeping through Soest’s history calls for a helpful conclusion for the stomach. I opted for the homemade “St. Pilgrims Sprungtropfen.” The house’s own herbal liqueur has 32% vol. alcohol. Its spicy aromas settle the stomach and, for me, put the final touch on this unforgettable Menu Safari.
Prices and Booking Information
The experience is organized by Wirtschaft und Marketing Soest GmbH. The classic tour (4 courses, approx. 4 hours) costs approx. €69 per person. The price includes the menu and the guided tour. Drinks must be paid for separately by the guest.
Important for allergy sufferers and vegetarians: If you don’t eat meat, eat a vegan diet, or have intolerances, you should mention this in advance when booking. Alternatives will then be offered.
The visit to the Möhnesee took place as part of a blogger trip with the support of Wirtschafts- und Tourismus GmbH Möhnesee, Tagungs- und Kongresszentrum Bad Sassendorf GmbH and Wirtschaft und Marketing
Soest GmbH . Many thanks also to Tanja for her organization.
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