EN - Restaurant Wolfs Junge

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Das kleine Wolfs Junge Menu

Moin ihr Lieben,

ab September servieren wir mittwochs und donnerstags zusätzlich zum großen Wolfs Junge Menu und dem 4 Gänge | 3 Weine Menu, eine kleine Menuversion.

Genießt 3 Gänge plus ein paar schmackhafte Überraschungen und lasst Euch dabei von unserem Team die facettenreiche, nachhaltige Kochkunst des Wolfs Junge kredenzen. Buchbar ist das kleine Menu telefonisch oder über unser Buchungstool auf der Website.

Wir freuen uns auf euch.

PS. Am Wochenende ist dieses Angebot je nach Verfügbarkeit auch buchbar, fragt einfach telefonisch nach.

Connected to traditional craftsmanship, sustainable and social: these are the attributes that describe the orientation of our restaurant. In doing so, we want to promote an environmentally friendly and sustainable culture of enjoyment at the highest level.

ORGANIC RESTAURANT

COUNTRY&HANDMADE

For us, a great meal and a pleasant stay start long before your visit to our organic restaurant: in the countryside. We know where our products are rooted, who grows them, how you treat the soil and animals and who we support with them. Handmade is what we call it, because we make everything…Mehr lesen

TRADITIONAL CRAFTMANSHIP

We bake our own sourdough bread, know who grew the wheat and milled the flour from it. Everything we serve comes from our own production and is organic quality without exception. Also, we offer a contemporary service and present great wines. Let’s put it short: We are committed to traditional…Mehr lesen

SUSTAINABLE

Most of our organic quality products are delivered directly from the producers themselves. Regionality and seasonality are terms that are currently used in an inflationary manner and unfortunately appear in the wrong or purely promotional context very often. For us, however, these terms are the…Mehr lesen

SOCIAL

It is important to us to think beyond our restaurant and also to empower those with whom we work. Every one of our purchasing and consumption decisions is ultimately also a political one and that we can thus support very specific forms of work and systems. That’s why we support social projects,…Mehr lesen

SEBASTIAN JUNGE | OWNER & HEAD CHEF

MARK ABRAHAM | SOUS CHEF

JENS KLEINFELDER | APPRENTIS

SASCHA UREIDAT | HOST

Macarena Garcia | CHEF DE RANG