ATAMA opens

SANKT INGBERT. In January, Martin Stopp opened ATAMA in the Villa Bleu.

Since 15 January 2025, guests have been able to enjoy a unique fine dining experience in the listed building, which combines tradition and modernity in a harmonious fusion. In Japanese, ATAMA means "head". "But for us, it is more than that: it symbolises thinking, understanding and dedication - principles that can be experienced in every detail at ATAMA," explains Martin Stopp, Managing Director and creative mind behind the concept. ATAMA follows the philosophy of respect for nature, the careful selection of regional and seasonal ingredients and a high standard of craftsmanship and quality.

Every menu at ATAMA tells its own story and invites guests to experience indulgence with all their senses. The menus are characterised by a careful harmony of flavours, textures and temperatures. They reflect not only the origin and seasonality of the ingredients, but also the passion of the kitchen team, which makes each dish a unique experience. The menu for the senses - 5 to 7 courses full of surprises that appeal to all the senses and impress with their creative and intellectual approach. Creativity in preparation and the search for new, innovative flavour experiences are at the heart of creating a unique culinary experience (price: €165-195).

The menu for the soul, celebrated in 5 to 7 courses, emphasises the craftsmanship and essence of the products. It draws on traditional techniques, particularly from French cuisine, and combines them with the finest ingredients - primarily from the region. The result is refined, feel-good dishes designed to touch the soul (price: €195-225). The bar menu complements the menu with 15 small amuse-bouche dishes served in nine courses. The dishes are designed for the relaxed atmosphere of the ATAMA Bar, where they can be accompanied by a cocktail on request (price: €115). There will also continue to be the popular "Stammtisch" (regulars' table) with hearty, exquisite home cooking deluxe on Friday lunchtimes. Here, supposedly simple and down-to-earth dishes or ingredients are given fine dining character through excellent craftsmanship, a good selection of products and a pinch of creativity (3 courses, price: €79).

From May 2025, ATAMA will present itself in perfect form. The modern new building, planned and realised by Giarrizzo Architects, adds a striking architectural contrast to the historic Villa Bleu and offers space for even more creative and versatile cuisine. To realise its vision, ATAMA relied on the expertise of lead agency primecut studio, whose team includes interior designers Halm & Fleig. Together, they developed a holistic concept - from the brand identity to the interior design and artistic details. The bar area in the villa was designed by Saarland-based Born & Pfeiffer Interiors, which blends harmoniously into the overall concept of the space. Following the completion of the new building, guests can expect a world that ranges from modern lightness to mystical contrasts. Areas such as the Chef's Table, the à la carte area and the gourmet area each create unique atmospheres, complemented by surprising interior highlights such as art installations and original details. "The interplay of culinary innovation, exciting architecture and timeless style makes ATAMA an unforgettable place for gourmets and all those who love beauty - a place to switch off and enjoy," emphasises Martin Stopp.

The creative mind behind ATAMA has extensive experience as a chef and catering manager. Before the TAO pop-up, the Saarland native was responsible for the catering at the LA MAISON Hotel in Saarlouis and led the LOUIS restaurant there to two Michelin stars.