Restaurant review
Werneckhof Sigi Schelling, Munich
"What makes Sigi Schelling's cuisine unmistakable for me is that the dishes - as is often the case today - don't appear to be constructed and planned down to the last detail. The precision and subtlety here are first and foremost created on the tongue, on the palate. That's why the cuisine warms my heart, because you can tell that it's cooked with heart. The absence of pretentious superstructures is the speciality of the Werneckhof in this day and age. For me, it is therefore not a gourmet restaurant, but a gourmet inn. The guest's well-being takes centre stage, and you notice that very quickly." (Published in May 2025)
![[Translate to English:]](/uploads/tx_rrrestaurants/_processed_/6/4/csm_Striegel_Tim_2608_0697860d7e.jpg "[Translate to English:]")
The Gourmet
Tim Striegel is the ‘Rising Star of the Year 2026’
The 25-year-old chef from Rutesheim has come out on top against six other up-and-coming talents in the magazine’s readers’ poll
Restaurant review
Marie, Hanover
“Sven Holthaus and his team bring a touch of colour to Hannover’s culinary scene that is not replicated in this way by the other excellent restaurants.”
Withdrawal
Bruno Verjus is closing his restaurant
Verjus has declared fine dining ‘dead’ and aims to ‘feed as many people as possible’ in future
