Sven Holthaus

Sven Holthaus's culinary philosophy is deeply rooted in his early experiences in France, which inspired his affinity for French cuisine, though he emphasizes a modern and accessible interpretation rather than classical rigidity. He defines his approach as "Casual French Dine," prioritizing the guests' enjoyment and a relaxed atmosphere where attire or profession are irrelevant. His core ethos centers on food that is "lecker, kreativ und zugänglich" (tasty, creative, and accessible). Holthaus believes a dish should feature a beautiful interplay of "Salz, Säure und Schärfe" (salt, acidity, and spiciness), aiming for a dining experience that is fun and not "zu verkopft" (too intellectual or overthought). He is dedicated to using high-quality, fresh ingredients, with a preference for regional sourcing whenever possible, and continuously evolves his menu with monthly changes. The selection of wines is thoughtfully curated to complement each dish, reinforcing his commitment to a harmonious and delightful gastronomic journey. Sven Holthaus's technical style is built upon a foundation of French craftsmanship, which he skillfully infuses with a modern twist and international, often Asian, influences. His dishes are characterized by "feine Speisen mit überraschenden Kontrasten" (fine dishes with surprising contrasts) and "kontrastreiche Texturen" (contrasting textures), creating a complex yet never complicated overall sensory experience. He consistently aims for "Schmackhaftigkeit" (deliciousness) and a precise balance of salt, acidity, and spiciness in his flavor profiles. Among his highlighted signature dishes are: Filet vom Loup de mer (sea bass) with Pak Choi, ginger, beetroot, blood orange gel, and Dashi-bouillon, noted for its delicate smoky notes; roasted Jerusalem artichoke cream with pear, potato, Belper Knolle, thyme, and sheep's milk, demonstrating a playful combination of crisp, soft, herbal, cheesy, and fruity elements; and fried pike-perch fillet with barley in parsley broth, black salsify salad, braised red cabbage, ginger, hazelnut, and XO-sauce, where roasted hazelnut and dried scallop add distinct character. Other notable creations include beetroot with cranberry, ponzu, onion, and horseradish; skrei with celeriac, grape, lardo, and Champagne beurre blanc; grilled wagyu shoulder in an Asian-inspired beef broth; and a waxy egg yolk served in onion confit and horseradish beurre-blanc.