Details: Eatrenalin with a new menu

Published at: 01/10/2026
Switzerland, Baden-Württemberg

New menu concept with Jacob Jan Boerma and Silvio Germann

RUST. Eatrenalin presents its eighth season. The new menu was created by Jacob Jan Boerma and Silvio Germann. It launches on 15 January.

The Eatrenalin fine dining experience, under the direction of Culinary Director Peter Hagen-Wiest, will surprise its guests with another unique menu creation. The two-star chef from Ammolite – The Lighthouse Restaurant at Europa-Park Resort has once again invited two highly decorated guest chefs for this special culinary journey: Silvio Germann and Jacob Jan Boerma. Together with his fellow star chefs, he will turn the eight-course menu of the extraordinary Eatrenalin gastronomic experience into an unforgettable culinary journey. Guests will enjoy a particularly exclusive fine dining experience, with selected Michelin-starred chefs showcasing their culinary expertise and harmoniously tailoring their creations to the atmosphere of each world of indulgence. An experience that appeals to all the senses.

Silvio Germann, head chef at the two-star Mammertsberg restaurant in Freidorf, Switzerland, is known for his elegant balance of high-quality, seasonal ingredients, clear flavours and great attention to detail. In 2024, he was named Chef of the Year by Gault&Millau. With the claim that "you see what you eat", Silvio Germann designs his course for the Ocean room. There, he sets a precise accent within the multisensory journey with hamachi, yellow beetroot and chamomile.

As a former three-star chef, Jacob Jan Boerma brings his culinary essence to the Universe room. His cuisine is characterised by the highest precision, clear flavours and a conscious appreciation for quality and seasonality. Fresh ingredients, fine textures and harmonious compositions characterise his style. With Bellota Iberico Secreto, black garlic and chimichurri, accompanied by moghrabieh, he shapes the Universe room.

"Eatrenalin stands for innovation, emotion and the highest quality. It is a great privilege for us to combine the signatures of Silvio Germann and Jacob Jan Boerma in the new menu and thus offer our guests an even more unforgettable culinary journey," says Thomas Mack, founder and CEO of Eatrenalin. Eatrenalin combines cuisine and presentation in a unique way, elevating this interplay to an immersive world that touches all the senses. With this innovative concept, the culinary worlds of the fine dining journey are given the individual touches of the participating chefs. "With the creation of the new menu and the collaboration with guest chefs, we are consistently continuing our culinary line. Working on a concept together with colleagues and friends to create something so extraordinary is really exciting and very special," says Peter Hagen-Wiest.

Culinary Director Hagen-Wiest is responsible for the entire menu and thus also for the other delicacies of the eight-course culinary journey. Even before Eatrenalin opened, he provided advice and support for the concept with his culinary expertise. Eatrenalin also sets standards beyond the culinary arts. The German Innovation Institute for Sustainability and Digitalisation has honoured Eatrenalin as a company of the future. The award underlines the restaurant's commitment to consistently driving innovation in all areas as a multi-sensory fine dining restaurant.

"Red Dimensions" menu
Lounge – A delightful start

Parsnip | Truffle

Tomato | Goat's cheese | Olive

Octopus | Jalapeño | Rice

Waterfall – A ritual for the palate

Tuna | Avocado | Ginger

Discovery – Magical revelation

Orange | Shiso

Ocean – Sensual delights from the depths of the sea

Hamachi | Yellow beetroot | Chamomile

Taste – Small explosions of flavour

Sweet | Sour | Bitter | Salty