The relaunch of the Auberge de Temple

JOHANNESBERG. Following a brief yet meticulous renovation, the historic Auberge de Temple is set to reopen its doors shortly. The establishment, which has been synonymous with first-class dining and cultural experiences in the Aschaffenburg region for decades, returns as a magical place for socialising, fine dining and creativity. From May 2026, Berlin-based Sascha Kurgan, holder of a Michelin star, will take over as culinary director, assuming responsibility for the establishment’s culinary direction. He will be supported by his long-standing culinary partner, Carlos Beckmann, as head chef. Their joint concept combines traditional craftsmanship, regional and seasonal produce, and contemporary interpretations. Their roots lie in classic German and French cuisine. A key element of the concept is the belief that quality and accessibility are not mutually exclusive.

With two unique restaurant concepts, the Auberge de Temple is setting new culinary trends. In the Auberge’s first restaurant, the deliberate approach is to make fine cuisine accessible to everyone. Honest, precise and with a distinct signature. The guiding principle is: simplicity is the essence of complexity. Reducing everything to the essentials, combined with artisanal perfection, creates dishes that are accessible yet possess depth. The second restaurant, Atelier de Temple, represents the logical evolution of this philosophy. It serves as a creative stage where ingredients, technique and expression are brought together at the highest level. In doing so, the team continues a tradition that has long been characterised by the utmost precision and corresponding recognition – but now in a new, distinct form.

Career and professional background

Sascha Kurgan and Carlos Beckmann bring with them many years of experience in top-tier gastronomy. During his career, Kurgan has worked at venues including the Lorenz Adlon Esszimmer at the Hotel Adlon Kempinski Berlin and the Restaurant Vendôme at the Althoff Grandhotel Schloss Bensberg, which was awarded three Michelin stars at the time. Prior to a brief stint at Gut Panker in Schleswig-Holstein, Sascha Kurgan was Chef de Cuisine at the one-starred SKYKITCHEN in Berlin. His culinary achievements have also been recognised in leading guides such as the Michelin Guide, Gault&Millau, Feinschmecker and the Gusto Gourmet Guide.

Carlos Beckmann’s career has taken him to Nelson Müller’s Michelin-starred restaurant “Schote” in Essen, as well as to the “Vendôme” restaurant at the Althoff Grandhotel Schloss Bensberg. Most recently, he served as head chef at the fine-dining restaurant “Goldschätzchen” in Prisdorf, Schleswig-Holstein. He also worked as executive chef and consultant for the South African Springfontein winery. He completed his training at the Schlosshotel Hugenpoet and the Hotel Restaurant Residence in Essen-Kettwig. In addition to culinary experiences, the Auberge de Temple offers exclusive function rooms for conferences, family celebrations and events of all kinds. The cookery school is also set to offer regular cookery courses once again. Furthermore, the cookery school can be booked for private events, such as family celebrations, cooking with friends or team-building events.

The gallery will host regular exhibitions featuring a wide variety of regional and internationally renowned artists and offer various other artistic events. Not to be forgotten is the small boutique hotel with its six stylish rooms. The Auberge de Temple is more than just a restaurant – it is a place where indulgence, culture and shared experiences come together. We look forward to welcoming guests from the region and beyond, and to offering them unforgettable culinary and cultural experiences. Further information, reservations and bookings for events are available at www.auberge-de-temple.de.