Gunter Ehinger

Gunter Ehinger's premium culinary philosophy is a sophisticated fusion of creativity, exactitude, and openness, encapsulated by his mantra: "Kreativ, offen, exakt aber nicht verbissen." His profound passion for cooking was ignited in a home where good food held significant importance, guiding his early career choices. A cornerstone of his approach is an exceptional talent for organization and process optimization, which he deems indispensable for orchestrating the complex operations of a hotel with concepts ranging from casual snack bars to a Michelin-starred gourmet restaurant. Ehinger is a proponent of continuous self-evolution, affirming that "Man feilt ja immer an sich und muss sich weiterentwickeln." His cuisine, described as "subtile modern cuisine based on ingredients of superior quality," emphasizes unwavering consistency in every dish, ensuring it "immer genauso schmecken und aussehen wie am Vortag." While deeply appreciative of regional products, he rejects limitations, believing one must "alle Aromen ausnutzen" to truly unleash creativity. This expansive perspective allows him to seamlessly blend North German traditions with Mediterranean and international influences, drawing inspiration from Lübeck's historical Hanseatic past as a hub for global trade. He holds steadfast to the principle that all offerings must be freshly prepared in-house, stating, "Nichts kommt aus der 'Tüte', darauf legt Gunter Ehinger großen Wert." Ultimately, his highest priority is that guests derive immense pleasure from their dining experience: "dass unsere Gäste Freude am und beim Essen haben." He views his kitchen as a harmonious orchestra, where "Der eigentliche Star ist das Team und ich bin ein Teil davon," underscoring his belief in collaborative excellence. Chef Ehinger's technical style is marked by exceptional precision and meticulous attention to detail, ensuring impeccable consistency in both flavor and visual presentation. His "klassisch basierte Küche" is infused with "modernen Akzenten," showcasing a delicate balance between traditional methods and contemporary culinary innovation. His flavor profiles expertly intertwine robust regional ingredients, such as wild game sourced from local hunters, heirloom fruit varieties from the 'Altes Land,' and specialty Angler Sattelschwein, with premium international delicacies like scallops, deep-red Carabineros prawns, fresh tuna, and exotic oriental spices. Plating is artful and sophisticated, exemplified by a signature dish featuring delicate langoustine paired with salsify and cuttlefish noodles, elegantly complemented by a refined, gently spiced jalapeño foam and the naturally aromatic preserved juice of locally grown tomatoes. Other notable offerings include "Schulterscherzel mit Paprikapesto," a perfectly executed Wiener Schnitzel prepared according to its original recipe, and diverse, creative fish variations. The menu at DiVa is a dynamic, seasonal narrative, evolving to highlight specialties such as Easter lamb and asparagus in spring, transitioning to wild game, duck, and goose roasts in autumn and winter, alongside a constant offering of pasta dishes. A dedicated Hanseatic Menu celebrates the rich bounty of local produce, and Ehinger is highly adept at accommodating specific dietary requirements, including allergies and intolerances.

Mentored by Manfred Schwarz, Hans-Paul Steiner, Dieter Müller, Stefan Herrmann.