Wolfs Junge
"The accent here is on sustainable, regional cuisine, the very epitome of “nose to tail” eating. The ingredients are sourced from selected producers with some of the vegetables and herbs grown by the restaurant itself. Serves simple midday fare such as home-made bratwurst and an ambitious, creative set menu including Angeln Saddleback, kimchi and fermented onion in the evenings." - Michelin Inspector
