Benjamin Mitschele

The Climb

Apprenticeship at Restaurant Magnolia in Augsburg laid the first technical ground for Benjamin Mitschele, with the work of a professional kitchen setting the pace from the start. A subsequent stint as a cook at Restaurant Scent Berlin added another city and another operating rhythm, before the path returned to Augsburg in a more senior capacity as owner and chef at Restaurant Alte Liebe in Augsburg, a role he held until 2018. Augsburg has remained the constant through the later stages of Benjamin Mitschele’s work, even as the portfolio widened. Since 2018, he has been co-operator and cook of Oh Boi and Blaue Kappe, while continuing to shape his wider approach through that parallel work. Since 2019, he has also been owner and chef of Restaurant Alte Liebe, restoring direct stewardship there and extending a line of continuity back through the earlier chapter of the restaurant. Read together, those posts show a career built in one place, but not confined to one room.

Today

At Alte Liebe in Augsburg, the cooking is organized around seasonality, local landscape, and the produce available close to the restaurant. Benjamin Mitschele’s own garden, the turn of the year, and regional products all act as working inputs rather than decorative references, giving the kitchen a clear source base and a measurable sense of place. That position is stated plainly in his own words: “We are not hardliners here. We do use lemons or olive oil, and we are happy to do so. But everything that grows here, I would like to source from here.” The line draws a practical boundary: regional and seasonal sourcing leads the work, but the kitchen remains open to ingredients such as lemons or olive oil when they serve the dish. The result is a kitchen language that is disciplined without being rigid. The garden has a functional role, the seasons set the frame, and regional products carry the menu’s direction. In that structure, Alte Liebe reads as a restaurant built from available ground and deliberate choice, with the cooking tied closely to Augsburg without turning that tie into doctrine.

In Their Words “We are not hardliners here. We do use lemons or olive oil, and we are happy to do so. But everything that grows here, I would like to source from here.”

Recognition

MICHELIN Guide star for Restaurant Alte Liebe (2022) marks the restaurant’s standing in Benjamin Mitschele’s record.