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Matthias Diether |
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| Born |
1974-12-02 Born: Berlin-Neukölln, D |
| Apprenticeship/training |
1992 - 1995: Hotel Intercontinental, Stuttgart |
| Career |
1995: Hotel Bad Schachen, Lindau am Bodensee (commis)
1996: Wald- & Schloßhotel Bad Friedrichshöhe (* *)
1998: Ristorante da Gianni, Mannheim (* *entremetier)
2000: Schwarzwaldstuben, Traube Tonbach, Baiersbronn (* * * chef de partie)
2001: Dieter Müller, Schlosshotel Lerbach, Bergisch Gladbach (* * * chef de partie)
2003: Aqua, Hotel Ritz-Carlton, Wolfsburg (* * souschef)
2005: Fine Dining Restaurant "La Baie", Hotel Ritz-Carlton, Dubai, UAR (chef de cuisine)
2006: Fine Dining Restaurant "Sayed", Hotel Kempinski Emirates Palace, Abu Dhabi, UAR (chef de cuisine)
2006: Fine Dining Restaurant "Amwaj", Hotel Shangri-La, Dubai, UAR (chef de cuisine)
2007: The Runberry Restaurant, Hotel Westin Turnberry Resort, Scotland (chef de cuisine)
since 2008: Töpferhaus, Alt Duvenstedt (chef de cuisine) |
| Philosophy |
Always give 120% so that at the end of the day you can say you did a good job. |
| Interesting tidbits |
Hobbies: tennis, fishing, cycling, cooking |
| Further plans |
To take Töperhaus right to the top. |
| Publications |
Contributed to:
- Küche der Gefühle (the cuisine of the senses) by Sven Elverfeld
- Einfach und Genial (Geniously Simple) by Dieter Müller |
| Culinary Style (wines/kitchen) |
Modern and creative cuisine. |
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Töpferhaus |
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| Address |
Am See
24791 Alt Duvenstedt
Germany > Schleswig-Holstein > Schleswig-Holstein > Rendsburg-Eckernförde
number of seats: 27
number of employees: 12
SKZ (Service Index) 0.444
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| Hotel |
Seehotel Töpferhaus |
| Staff |
Diether, Matthias (Chef de Cuisine)
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Phone
fax |
+49 (4338) 99710
+49 (4338) 997171 |
email
Homepage |
info ( at ) toepferhaus.com
www.toepferhaus.com |
| Opening times |
Closed: Sunday & Monday and the whole of February.
Open: 18h - 22h |
| Prices |
à la Carte: € 31- € 42
4 course menu: € 79
5 course menu: € 94
9 course menu 125 €
price per course = 13.889 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
105
80.8
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108
82.3
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220
73.0
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181
77.9
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
ooo
17
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*tip k
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15
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tip s
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ooo
16
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tip s
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(16.2)
(16.0)
(16.0)
(13.2)
(15.5)
(10.3)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
641 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Known for modern and creative cooking. |
| Starter |
Langoustine ravioli with beetroot, sautéd rocket and walnut vinaigrette. |
| Main dish |
Müritz lamb chops gratinated with a tomato and ginger compote, beans à la Chartreuse and the juice of kalamata olives. |
| Dessert |
Mille-feuille of chilled Valrhona chocolate |
| Seminars |
Dates on request. |
| Catering |
When and as requested. |
| Wine List |
Prices range from € 19 for a 2004 Saalhäuser Riesling QbA, dry, Kloster Pforta to € 590 for a 1999 Corton Charlemagne. |
| advised wine menu |
€ 39 for the 6 course menu. |
| price of recommended wine accompaniment |
€ 39 |
| rare wines |
1999 Wehlen Sonnenuhr (Sundial) Riesling Beerenauslese No. 19, Dr Loosen
1988 Braunberger Juffer Sonnenuhr, Riesling Beerenauslese (lange Goldkapsel 16), Fritz Haag
1975 Vehlener Sonnenuhr, Riesling Ice Wine, J.J. Prüm |
| Number of bins |
240 |
| What is special about the restaurant? |
Special menu for children. |
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