Awarded with 16 Gault & Millau points
Wintergarten’s menu runs with Mediterranean ideas, inspired by locally sourced and seasonal ingredients such as Black Forest trout and golden chanterelles. Sunlight splashes through this lovely restaurant, terrace doors are thrown open in summer months, and there’s a glorious park view to woo romantic hearts.
- Chef de cuisine
Alexander Mayer, born in Dinslaken/Germany, is a passionate chef. He started his career in Düsseldorf at Jean-Claude Bourgueil's restaurant "Im Schiffchen". The exciting years as an apprentice were followed by a few stopovers in the best restaurants in Germany.
In the Wintergarten restaurant today he and his Sous-Chef Fokke Mick celebrate with their brigade a creative kitchen style based on the classic French high cuisine, influenced and inspired by culinary highlights from all over the world.
Selected products, many from regional producers, are at the center of an easily accessible and exciting kitchen philosophy, which delivers contemporary interpretations of well-known classics as well as own innovative creations.