Ente
Wiesbaden, Germany
⭐1 Star
The Experience
From Michelin Guide
This is the epitome of classic fine dining! The luxurious Nassauer Hof grand hotel dating from 1813 provides the stylish setting for the elegant Ente. Diners sit at exquisitely set tables laid out over two levels – a curved staircase with wrought-iron bannisters leads up to the gallery – to savour Michael Kammermeier's modern take on classic cuisine. The dishes are well thought out and meticulously crafted using the finest ingredients and organised into two set menus: Küchenrunde and Querbeet. A duck set menu (for two) comprising three courses can be ordered in advance. The service certainly lives up to the high standards set by the kitchen team: led by Jimmy Ledemazel, the waitstaff are attentive, personable and well trained. You might like to head to the terrace laid out to the front of the building.
Unique Things
From Visitor Experiences
Duck as a central theme with global inspiration: Ente’s cuisine is uniquely inspired by the "flight routes" of duck, which is found worldwide except Antarctica. This concept influences the flavors and combinations in their dishes, making duck a signature element that connects global culinary influences.
Two distinct set menus with a duck set menu for two: The restaurant offers two carefully crafted set menus named "Küchenrunde" and "Querbeet," plus a special three-course duck set menu designed for two people that must be ordered in advance, emphasizing a unique dining experience centered around duck.
Historic luxury setting with modern classic cuisine: Located in the grand Nassauer Hof hotel dating back to 1813, Ente combines a luxurious, classic fine dining atmosphere with Michael Kammermeier’s modern take on classic European cuisine, blending tradition with contemporary creativity.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ente in Wiesbaden include:
Duck: Central to the restaurant's identity, duck is featured prominently, including in a special duck set menu. The chef, Michael Kammermeier, draws inspiration from the bird's global "flight routes," incorporating international flavors and seasonal variations into his dishes.
High-quality regional produce: The cuisine emphasizes seasonal, regional ingredients combined with classic French culinary techniques and modern influences, ensuring freshness and local authenticity in every dish.
Fine wines: Carefully selected by sommeliers to complement the flavors of the dishes, including both familiar and novel wine varieties, enhancing the overall dining experience.
These ingredients reflect the restaurant's philosophy of blending tradition with creativity, focusing on precision and balance in taste.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 7-Course Menu: €220
- 9-Course Menu: €280
Signature Dishes
- Scottish scallops with corn crème brûlée, green asparagus and coconut jelly: €45
- Crispy duck: €42