The Aqua in Wolfsburg is closing

Wolfsburg, 4 February 2026. – After a quarter of a century of culinary excellence, the Aqua restaurant at The Ritz-Carlton, Wolfsburg in the Autostadt is closing its doors. With this step, Sven Elverfeld, who has shaped the restaurant since its opening in 2000, is ending an era – but not his creative work. Aqua has always been synonymous with culinary excellence. As one of only around 150 three-star restaurants worldwide, it has set international standards for over 25 years – carried by the unmistakable signature of Sven Elverfeld. "I wanted to make a clear break – not a slow farewell, but a powerful, stylish conclusion," explains Sven Elverfeld. "Now is the time for a personal reset, for new ideas and perspectives." The move is personally motivated and marks the deliberately chosen end of a fully realised work. For Sven Elverfeld, this marks the beginning of a new chapter – without haste, carried by the same care that has characterised Aqua.

Bernd Knaier, General Manager of The Ritz-Carlton, Wolfsburg, emphasises: "A quarter of a century of Aqua has had a lasting impact on our hotel and the perception of Wolfsburg in international gastronomy. Our sincere thanks go to Sven Elverfeld and his team – for setting standards that have had an impact far beyond the location. We wish Sven Elverfeld all the best for the future."

A life's work that sets standards

When Aqua opened in 2000, much of it sounded like a promise. Today, that promise has long since been fulfilled: consistency and innovation, supported by a team that understands excellence as a daily attitude. Awarded three Michelin stars without interruption since 2009, consistently ranked at the top of leading guides and rankings – a success story with international appeal.
Elverfeld's cuisine has often been described as "cuisine of memory": dishes that precisely rethink and refine the familiar. Icons of this signature style include the Kalamata olive, inspired by his time in Greece, the Oriental pigeon with spices from Dubai, the Tafelspitz, dubbed "Mondrian" by the press, and the iconic Ruinart Rosé Crème Sorbet – dishes and stories that linger in the memory.
And the successes are numerous: a unique style that has gained international recognition; awards that were never the goal, but rather the result of consistent work; and a talent factory that has produced many influential personalities. Those who have experienced Aqua remember not only the menus, but also the attitude: the matter-of-factness with which every detail was attended to – at the pass, in the service, in the interaction.

Achievements & milestones (selection):

• Guide Michelin: 1st star in 2002, 2nd star in 2006, 3rd star since 2009 (3 stars continuously since 2009)
  Michelin Guide: Mentor Chef Award (2024)
• Gault&Millau: 5 toques (consistently since 2021)
• Restaurant rankings: Rank 1 (2021)
• European Hotel Awards: "Millennium Award for Lifetime Achievement" (2024)
• World's 50 Best Restaurants: 28th place (2014)

Edith Gerhardt, Chairwoman of the Management Board of Autostadt GmbH in Wolfsburg, says: "Sven Elverfeld has achieved incredible things for Autostadt and for Wolfsburg: for 25 years, his name has been synonymous with uncompromising top-class gastronomy, 16 of which have been awarded three Michelin stars. His work has put Wolfsburg on the culinary map and established it as an international destination. We are very grateful to him – for his passion, his high standards and for being an outstanding ambassador for Autostadt over the years. We wish Sven Elverfeld much joy and success in the next chapter of his career."

An ending that creates space

"A life's work comes to an end – so that a lifelong dream can begin," says Elverfeld. His future means much more than a career turning point. Sven Elverfeld is closing this chapter to support his wife Saskia's lifelong dream. She has taken over ownership of the Parkhotel Wolfsburg – a project close to her heart, born out of a deep connection and a childhood desire to run her own hotel. The decision is a very personal moment, driven by appreciation and the desire to embark on a new path together. Sven Elverfeld says of his wife: "Her vision, her courage and her passion have been an invisible part of my success for many years. Now it's my turn to give her the space she has so often given me: space for dreams, space for creativity, space for a shared tomorrow."

Sven Elverfeld continues his collaboration with the S.E.A. restaurant on board the Evrima at The Ritz-Carlton Yacht Collection, where he creates an exclusive five-course menu. The gourmet experience combines European-inspired cuisine with a sophisticated ambience and modern character.

Traces in the world – one signature becomes many

For over 25 years, Aqua was not only a stage, but also a talent factory: a generation of chefs learned their craft and attitude here and are now making their mark on international haute cuisine with their own signature style – from Munich to Dubai to Hong Kong. They include Jan Hartwig (JAN, Munich; 3 stars since 2023), Jens Fischer, Christian Eckert, Sarah Henke, Matthias Diether and the Sühring twins; many other former chefs have established themselves worldwide, some with their own awards. What unites them are the values lived out at Aqua: team spirit, respect and the joy of doing – "His students are conquering the world – and carrying on his values," as aptly stated in the Michelin feature 2024 on Elverfeld's Mentor Chef Award. His work lives on – in voices that are now setting the tone themselves. He has led his former students on a successful journey around the world, during which they have earned a total of 24 Michelin stars to date. Today, they are spread far and wide across the globe, applying the principles and techniques taught by Elverfeld while sharing their knowledge with others.

Until the last service: focus on the essentials

Until it closes, Aqua will remain what it always was: a place for guests. Until 21 March 2026, the team will serve a single, curated eight-course menu that Sven Elverfeld has dedicated entirely to his favourite products. These include freshwater fish such as trout from Hof Behn, carabinero as his favourite crustacean, and onglet – a product he was the first to put on the menu at Aqua. Due to limited capacity, reservations can only be made through official channels. On 21 March 2026, a one-off farewell evening will be held for invited guests.

With this step, Sven Elverfeld is putting a clear end to a narrative work – and following his credo of approaching new things with the same care with which he has created perfection for 25 years. The next chapter will be written without haste, with the same care that has characterised Aqua for a quarter of a century. The Aqua concept will not be continued. The Ritz-Carlton, Wolfsburg will then realign its gastronomic offerings – details will be communicated as soon as the overall concept has been finalised.