Price:  85 p.P.

Tel.: +49 (0)40-72752-450
E-Mail: waldhaus@waldhaus.de


10th Anniversary Tour de Gourmet Jeunesse

The Tour de Gourmet Jeunesse (TdGJ) is a popular present for budding gourmets. For the 10th Anniversary the organizers Kooperation Gastliches Wikingland are offering a new route through Schleswig-Holstein: from the Park Hotel Ahrensburg, via the hotel Der Seehof in Ratzeburg to the new member Waldhaus Reinbek. Secure your tickets for one of the most sought after events as only 40 guests between the ages of 18 and 35 can join this tour of the senses. Singles, couples and friends are all welcome!

On Sunday 8 January 2017 at 12 noon, chef Dominik Köndgen will greet you with a champagne reception and a delicious start to the menue at Park Hotel Ahrensburg. The Audi chauffeurs will take you safely through the countryside in Schleswig-Holstein to Ratzeburg. Let yourself be spoilt with the local classic dishes from Dennie Zurmöhle whilst enjoying a romantic view of the Küchensee.

For every course you swap tables and cars. There is a lot of laughter – that’s how strangers become friends! The last ride is 50 km to the remote Waldhaus Reinbek, where you will experience the excellent haute cuisine of Christian Dudka sitting by the cosy fireplace in a countryside atmosphere.

The TdGJ costs € 85 per person incl. 4-course-menue, beverages and shuttle service. The family-run Waldhaus Reinbek is offering the special rate of € 50 per person for a Double Room incl. breakfast. Booking with proof of ID via the Waldhaus Reinbek Tel. 040-72752-450, E-Mail: waldhaus@waldhaus.de

Booking-Code: 10.TdGJ

13. / 14.01.2017

Price:  148

Romantik Hotel Kieler Kaufmann
Niemannsweg 102
24105 Kiel

Host: Carl-Heinz Lessau
Tel.: +49 (0)431-88 11-0
Fax.: +49 (0)431-88 11-135
E-Mail: info@kieler-kaufmann.de
Internet: www.kieler-kaufmann.de


Romantik Hotel Kieler Kaufmann

The dignified Kieler Kaufmann can hardly be recognised. Lovingly renovated and generously extended, this inviting north German, casually stylish place is situated above the Kieler Fjords. Two restaurants, a bar and a generous event room, as well as 20 additional rooms add up to a proven track record of tradition perfectly combined with the spirit of time. In the restaurant ‘Ahlmanns’, Mathias Apelt displays his creativity. His cooking is modern, fresh and rich in aromas. Familiar ingredients, just different, and nicely different. Pure indulgence!

One night in a superior double room, extensive breakfast buffet, free entrance to our ‘Sanctum’ wellness area and participation at the SHGF evening. Price for 2 persons: € 460.

Guest chef: René Mammen
Rene Mammen is an insider tip for seasonal cooking in Denmark, but in Germany he hasn’t been discovered yet. That is bound to change after the SHGF. In cooking, he places high value on composure, sound handwork and high quality raw ingredients. He creates delicate ecological Menus that get straight to the heart of taste. Posts in NOMA and in Ensemble lead Mamman to Aarhus. He shares his love of delicious food with his wife Louise and this passion comes across to the guests in the delightful atmosphere at the star restaurant Substans. Further information: www.restaurantsubstans.dk

27. / 28.01.2017

Price:  145

ambassador hotel & spa
Im Bad 26
25826 St. Peter-Ording

Host: Karin Brockmeier
Tel: +49 (0)4863-7090
Fax: +49 (0)4863-2666
E-Mail: info@hotel-ambassador.de
Internet: www.hotel-ambassador.de


ambassador hotel & spa

The ****S ambassador hotel & spa at the Pier, with its fantastic view of the North Sea and dunes, is the perfect place to get away. Here north Fresian hospitality meets an elegant ambiance and warm first class service. The combination of wellness, pleasure and nature, are what distinguish this Wellness Hotel from the rest. The 1200m2Auramaris Spa promises relaxation. Christian Grote, the Chef spoils his guests in the luxurious restaurant Sandperle with worldwide cuisine made from regional products a la local and international classics.

Spend an enjoyable stay in the ambassador hotel & spa:
2 nights in a double room from either 27. oder 28.01.2017 starting from € 259 per person including breakfast buffet, welcome cocktail and a 5-course SHGF gala menu by the Danish guest chef Kenneth Hansen.

Guest chef: Kenneth Hansen
Kenneth Hansen was born 1982 in Silkeborg near Aarhus and has a strong passion for cooking and fishing. As head chef of Svinkløv Badehotel, his award-winning cuisine has put North Jutland on the culinary world map. Since 2016, he is also the host of the most popular dune hotel of the North Sea, where many celebrities stop by. His Nordic Cuisine has won multiple awards and set him amongst some of the world’s best chefs. Kenneth Hansen was a major contender in the “Bocuse d’Or 2015” event in Lyon. Further information: www.svinkloevbadehotel.dk

29. / 30.01.2017

Price:  145

‚le Marron’ im Park Hotel Ahrensburg
Lübecker Straße 10a
22926 Ahrensburg

Host: Oliver Deutsch
Tel.: +49 (0)4102-23 00
Fax: +49 (0)4102-23 01 00
E-mail: info@parkhotel-ahrensburg.de
Internet: www.parkhotel-ahrensburg.de


Park Hotel Ahrensburg

Restaurant ‚le Marron’ of the 4-Star Superior Hotel Ahrensburg has won multiple awards for its innovative cuisine with focus on fresh locally sourced ingredients. Vis-à-vis the Ahrensburg Watercastle, maître Dominik Köndgen and his crew are creating masterpieces of culinary delicacy, whereas Nicole Söhn and her service team ensure a warm and welcoming atmosphere. You will love the Mediterranean informality of eating tapas-style in the Tapas & Wine Bar. Oliver Deutsch, hotel manager and ´Châine des Rôtisseurs’ is looking forward to welcoming you.

1 night incl. champagne breakfast, fruit basket, 1x underground parking, 1 x daily paper and a gourmet-gala dinner on 29.01. or 30.01.2017 at the price of: € 209,50 p.p. in double room, 239,50 p.p. in our suite or € 234,50 in a single room. An extra night incl. breakfast starting at € 49,50 p.p.

Guest chef: Thomas Martin
The culinary spectrum of this 2-Star chef is wide and constantly expanding. Thomas Martin loves France, stews and rich sauces. The Mannheimer doesn’t see his cooking as abstract art, instead he feels drawn to the origins of food his motto being: “simplicity at the highest level”. While the main product is at the centre of his classic cooking, it is the ensemble of ingredients with a contemporary focus that sets the tone.

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