Tucked within the storied walls of Widder Hotel, Widder Restaurant unfolds as a rare intersection of history and haute cuisine. Spanning two of the hotel’s nine heritage houses—Kleinen Widder and Haus zum Bauknecht—the space carries the quiet gravitas of centuries past, where preserved medieval ceilings now frame a dining experience of remarkable modernity.
At the helm, Stefan Heilemann composes a culinary language that is both rooted and exploratory. His cuisine begins with classical French technique, yet moves fluidly across borders, weaving in Asian influences with a precision that feels instinctive rather than ornamental. The result is a menu defined by contrast and clarity, where acidity emerges as a signature note, sometimes delicate, sometimes pronounced, guiding each dish toward a distinctive balance.
Awarded two Michelin stars and eighteen GaultMillau points, Widder Restaurant is not simply a destination for dining, but for immersion. Guests may follow a carefully orchestrated tasting menu or return to the reassuring elegance of the chef’s classics. For those seeking proximity to the creative pulse, the Chef’s Table offers an intimate vantage point into the open kitchen, where each plate is brought to life with quiet intensity.
This philosophy extends beyond the restaurant walls. The Massaman Duck Bao, reimagined in collaboration with Madame Sum, distils Heilemann’s approach into a single, evocative bite. A 24-hour sous-vide duck leg meets the aromatic depth of Massaman curry—coconut milk, tamarind, and warm spices—encased in delicate dough, bridging continents through flavour.
At Widder Restaurant, cuisine becomes a sensory narrative, an interplay of heritage, craftsmanship, and imagination that lingers long after the final course.
