The story
At Joseph's Fine Dining, located in the RoLigio & Wellness Resort Romantischer Winkel in the South Harz, the kitchen is not hidden behind walls. Instead, chef Ralph Hollokoi and his team prepare each course on a front-cooking station, turning the meal into a live performance. “It feels as if I am cooking with my team for friends in our living room,” Hollokoi says. The restaurant’s motto, “Der Harz trifft auf die Welt”, guides a menu built around seasonal ingredients from the region, elevated with international touches.
Ralph Hollokoi, at the helm of this Michelin one-star kitchen (awarded 2026 for high quality cooking), values direct contact with his guests—a rarity for a chef of his caliber. This connection is central to the Joseph’s experience. The atmosphere is familial and exclusive, with limited seats ensuring each evening remains personal.
The culinary journey unfolds over several courses. The “Joseph’s Snack Symphonie” bookends each menu. On Wednesday evenings, the Kleiner Gourmetabend (small gourmet evening) includes dishes like topinambur with chili and black cumin, celery with truffle and walnut, and venison with cranberries and mushrooms—paired with a generous wine selection. This menu is priced at €170 per person including aperitif and wine pairing, or €110 without.
From Thursday to Saturday, the Großer Gourmetabend (large gourmet evening) adds an extra fish course (turbot with black cabbage and nut butter) and a wild boar with leek and miso, along with the snack symphonies. This eight-course experience costs €225 per person with wine pairing, or €150 without. A vegetarian version of either menu is available on request—simply inform the team 48 hours in advance.
Every detail—from the open kitchen to the seasonal, evolving menus—reflects the restaurant’s commitment to an evening that feels both exceptional and warmly personal. Guests leave with the sense of having shared a special meal among friends.
Recognition
Ambience
Details
History
High quality cooking
Concept Each evening, the gourmet restaurant of Hotel Romantischer Winkel celebrates an eight-course tasting menu. Culinary Style Executive Chef Ralph Hollokoi uses the restaurant's open kitchen station as a stage for his blend of modern and classic elements, which he assembles with his team into exciting menus and personally presents. Following the amuse-bouches "Snack Symphony 1.0", a sophisticated creation titled "Fishy Business" featuring turbot, black cabbage, and nut butter is served. The wild boar with leek and miso offers a full-bodied, aromatic course, while the sweet "Snack Symphony 2.0" brings the menu to a close. Wine With expert guidance, the sommelier carefully aligns the selection of international wines with the menu progression. Champagnes from Bollinger, Laurent-Perrier, and Ruinart set the high-quality standard. Atmosphere Timeless elegance, comfortable furnishings, and fine fabrics, combined with attentive service, create uninterrupted moments of comfort and relaxation. Equally contributing to this experience is the chef's distinctive personality and his direct interaction with guests. Conclusion The hotel's elevated standards reach their pinnacle in this restaurant.
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