Anyone standing in front of this rather unassuming building in the Wöhrd neighbourhood would not necessarily expect to find such a tastefully elegant restaurant inside. This is Fabian Denninger's domain. Following stints at various establishments including Edsbacka krog in Sollentuna near Stockholm, Burg Wernberg and the Waldhotel Sonnora in Wittlich, he first headed the kitchen at Koch und Kellner in Nuremberg, before becoming the chef-patron of Entenstuben in June 2014. He prepares dishes based on classical foundations with a modern twist and plenty of contrasts. This is achieved beautifully, for example, in the lukewarm lobster, to which papaya and chard add a delicately fruity and acidic note. The beautifully presented set menu also comes in a vegetarian version. Tip: The quiet verdant terrace to the rear of the building is delightful.

Unique Features of Restaurant Entenstuben

• Innovative Menu: The menu changes every 4-6 weeks to ensure the freshest ingredients are used.
• Fine Dining Experience: The restaurant offers a fine dining experience with a focus on contemporary German cuisine.
• Award-Winning Chef: Fabian Denninger is the executive chef and has received multiple awards for his culinary skills.
• Personalized Service: The staff is known for their personalized service and attention to detail.
• Catering Services: The restaurant offers catering services for private events and parties.

Tasting Menus

• Entenstuben Menu: 7 courses, €180 (no wine pairing), €220 (wine pairing)
• Vegetarische Entenstuben Menu: 7 courses, €160 (no wine pairing), €200 (wine pairing)

A La Carte

• Spinach soup: €18
• King crab: €45
• Rack of lamb: €42
• Raw milk cheese affineurs Waltman: €25