We are creators of delectation!
This is the philosophy that guides our head chefs, Michael Emmerz and André Wöhner (with Käfer since March 2017), and restaurant manager Ansgar Fischer (with Käfer since September), in their work, enabling them to prepare and serve spectacular dishes full of craftsmanship, creativity and emotion. The three pillars upon which the restaurant concept is based are craftsman, craft and product:
THE CRAFTSMAN is the employee, who possesses extensive expertise, inquisitiveness and a high affinity for his craft and product.
THE CRAFT comprises high technical and practical competence, creativity, and the ability to look outside the box.
THE PRODUCT is the star of the show, and always takes centre stage. Our focus in this respect is on regional products, a global outlook, uniqueness and transparency. Through this approach the management trio and team seek to offer guests new stimuli and provide them with experiences that inspire them emotionally.