New culinary concept at Eatrenalin

RUST. Two-star chef Peter Hagen-Wiest, who has been responsible for the cuisine of the multi-sensory restaurant Eatrenalin since May this year, will be presenting his guests with an innovative and unique menu concept from 31 August. The chef has been impressing guests with his culinary skills at the Europa-Park Adventure Resort's "Ammolite - The Lighthouse Restaurant" since 2012, where he has been awarded two Michelin stars for the eleventh time in a row.

For this special culinary journey in Eatrenalin, Hagen-Wiest has invited three chef friends and two-star chefs from renowned top restaurants in France and Switzerland to work together on culinary creations of the highest calibre. With Christian Kuchler from the Taverne zum Schäfli in Wigoltingen in Switzerland, Stefan Heilemann from the Widder in Zurich and Paul Stradner from the Villa René Lalique in Wingen-sur-Moder in Alsace, Culinary Director Peter Hagen-Wiest has found the perfect line-up with a total of eight Michelin stars to completely redefine the eight-course menu of the extraordinary Eatrenalin gastronomic experience. "Working on an idea with friends and giving each room our own flavour is a special experience - both for us chefs and for the guests," says Hagen-Wiest. The individual worlds of pleasure on the culinary fine-dining journey are characterised by the chefs' individual signatures.

In the Ocean room, for example, Stefan Heilemann dives into the depths of the sea and treats guests to salmon trout, quinoa and sweet potato, served with passion fruit and mint. The chef is known for his creativity and bold use of intense flavours. He combines classic influences with Asian factors to create dishes full of excitement and depth.

Paul Stradner allows seemingly simple ingredients to shine in their pure expressiveness. In the Umami room, he brings natural elegance with Asian nuances to the plate, giving the dish an unmistakable, personal touch. With red mullet, citrus fruits, pak choi and miso, gourmets are practically in a Tokyo sushi bar.

The Universe room is designed by Christian Kuchler, who stands for modern cuisine with character. His style is characterised by powerful flavours, pointed presentations and uncompromising quality. Venison, duck liver with celeriac, venison jus as well as red cabbage salad and cranberry gel define the main course: precise, expressive, unforgettable.

Two-star chef Peter Hagen-Wiest conjures up the sweet conclusion to the unforgettable Eatrenalin experience in the Incarnation room. With a chocolate tart and milk chocolate ganache as well as pineapple, mango, tamarind and rice, nothing is left to be desired. In addition to the sweet transformation as the finale, the chef is also responsible for the entire menu and therefore also for the other delicacies on the eight-course gourmet journey. Even before the opening of Eatrenalin, Hagen-Wiest supported the concept with his culinary expertise.