Chef Daniel Rundholz has been the man responsible for the exquisite culinary delights in our restaurant Die Wachtelei since the first hour of the Wachtelhof.
His ingenious reinterpretations of traditional dishes are the result of his strict selection of regional products and his flair for the ideal complement of exquisite flavours. An overview of the seasonally changing culinary creations can be found on our current quail egg menu.
Proven partners in the compilation of forgotten delicacies such as Jerusalem artichokes, parsnips and patisson pumpkins are regional farmers (e.g. Wilkenshof from Hollenstedt and Schlohs Hof in Hellwege) with seasonally freshly harvested field crops from organically responsible cultivation.
Respect for “grown pleasure” also characterises the uncompromising commitment to animal-friendly husbandry. You can taste this with the tender Heidschnuckenrücken, which is served with fennel fumet and tomato tree cake, as well as with the butter tender fillets of Charolais beef from Hollenstedt or the crispy Oldenburg Freilandente.