"Land- & Handmade" is the name of the game at the organic restaurant Wolfs Junge, which has now won several awards. The Michelin Guide, Gault Millau and Gusto have already recognised the consistently sustainable concept. It has also received awards from the Schweisfurth Foundation for Animal Welfare and the Bioland Association.Head chef and owner Sebastian Junge completed his cookery apprenticeship at the Hotel Vier Jahreszeiten and gained experience at organic farms, with bakers, butchers and farmers - which is visibly reflected in every detail of his dishes. As a member of the Slow Food Chefs Alliance and Hamburg's first & only organic top chef, Junge works in a highly sustainable manner & is in close contact with his producers.Nose 2 Tail plays just as big a role in the restaurant as innovative vegetable cuisine. The team pursues the highest standards of craftsmanship and sustainability, grows its own vegetables and celebrates the preparation of good food.
UNSER RESTAURANTSchon beim Betreten des Restaurants werden Sie sich vorkommen, wie in einer anderen Welt. Ein Ort der Gastlichkeit, wie es ihn nur noch selten gibt: fein aber schnörkellos. Mit einer ungezwungenen und persönlichen Atmosphäre und Menschen, die ihr Handwerk verstehen.Küche und Service wie aus einem Guss. Hier finden Sie, was Sie schon lange vermisst haben.
