Wolfs Junge
76-80
Gastronomy points 2025
Coming full cycle
Each element at Wolfs Junge is a tribute – to the chefs, to the produce and the producer, but above all, a tribute to nature. The term ”element” includes not only the menu – one vegetarian, one omnivorous, both featuring delicately balanced flavours and beautiful plating – but also things like homemade soap, locally grown lemons and their involvement in a project where the goal is to end the practice where male chickens are discarded. A restaurant working with their eyes fixed on the horizon, while remaining down-to earth.
Sustainability highlights
- Partner with German farms prioritizing sustainable, high-standard harvest practices
- Collaborate on a dual-purpose chicken project, optimizing use of both eggs and meat
- Take responsibility for male chickens to support a closed-loop farming system
- Carefully coordinate kitchen needs with farm output to ensure balance and avoid waste
Information
Head Chef: Tobias Klaus
Zimmerstraße 30, 22085 Hamburg-Uhlenhorst, Germany