Courtier Wangels

Awards

MICHELIN Guide

Two stars restaurant, 2024

All Michelin stars in Wangels All Michelin stars in Germany All 2 stars Michelin in Wangels All 2 stars Michelin in Germany

Restaurant Ranking

Restaurant Ranking 2023, #133

All Restaurant Ranking in Wangels All Restaurant Ranking in Germany

Chef

Christian Scharrer

Cuisine

Creative, Classic Cuisine

• 2019

9 / 10

Dinner at Courtier

Top list

on 17 Apr 2019

by Kristian Mortensen

Courtier - the two star michelin resturant is placed at the luxury retreat Weissehaus in north Germany.
We had a couple of days for ourselves and wanted to threat ourselves to something extraordinary, and that we got.

Service is a funny thing, often less is more. Often it is the very nice experience where what you need is presented and then you do not see service, only to explain what is presented before you.
Sometimes service is someone that is just genuinely seems friendly and interested in... More

Courtier - the two star michelin resturant is placed at the luxury retreat Weissehaus in north Germany.
We had a couple of days for ourselves and wanted to threat ourselves to something extraordinary, and that we got.

Service is a funny thing, often less is more. Often it is the very nice experience where what you need is presented and then you do not see service, only to explain what is presented before you.
Sometimes service is someone that is just genuinely seems friendly and interested in you.
Anne Geßner was both the sommelier and the host for this experience. She presented the best service experience I have had so far. Talking face to face and showen true interest in us and wanted to talk food and Copenhagen
And the food - absolutely exceptionally fantastic - overlooking the garden in the rustic and beautiful surroundings, we were on a dining experience beyond the usual, also beyond the unusual.
This is in the top 3 of restaurant experiences I have had. I was especially impressed that Christian Scharrer could make dishes where each bite was in perfect balance - even though the bites could consist of different parts from the plate. I have never tried this before.
It was equal parts classic cuisine and modernity. This was reflected in technique and taste. This was reflected in the fact that Amuse-bouche was a tortilla - and he used miso in cooking. The new elements were also expressed in the wine menu, where there was a natural wine, with the characteristic sulfur aroma and taste, albeit to a lesser extent than it can be. Many German wines were used, and Anne Geßner's wine taste was just generally unsurpassed.
We're coming again and it can not go fast enough.
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