The story
In the Dortmund district of Holthausen, Wibbelings Hof has stood since 1899. What began as a farm built by Gustav Wibbeling is now the life’s work of Sandra and Jörn Haumann, who transformed the family property into a restaurant and farm shop after extensive renovations, opening at the end of 2021. The setting remains that of a working farm – idyllic, cosy, and romantic – yet the kitchen speaks a language of precision and ambition.
The cooking at Wibbelings Hof is grounded in the landscape of Westphalia but reaches far beyond it. “Original aromas, fermentation and honest craftsmanship meet lobster or Wagyu,” the team writes. “Grounded, precise, uncompromising.” The menu follows the seasons and what is best available, with a strong emphasis on regional and organic produce. The result is modern cuisine that feels both rooted and adventurous.
Dinner is served from Wednesday to Saturday, a multi-course menu priced at 155 euros per person. A recent composition included a quail egg with kohlrabi and wild garlic, lobster with tomato and jalapeño, monkfish with plum and coleslaw, yellowfin jack with foie gras, quince and asparagus, and a dessert of orange, chocolate and hazelnut. The menu changes daily, reflecting the kitchen’s direct relationship with producers and the rhythm of the seasons.
In 2026, the Michelin Guide listed Wibbelings Hof as a Recommended restaurant, confirming what regulars already know: this is a place where the craft is serious, the hospitality warm, and the connection to the land unmistakable. Whether for a fine dinner on the outdoor terrace, a private celebration in the private room, or simply a stop at the farm shop for regional specialities, Wibbelings Hof offers an experience that is both of its place and entirely its own.
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History
We are at Wibbelings Hof, in the rural north of Dortmund. Sandra and Jörn Haumann offer a flavor-packed menu at their farm, featuring up to six courses. You can also host weddings here.
Concept The former farmhouse, established in 1899 by Gustav Wibbeling, now houses the intimate casual fine dining restaurant run by great-grandson Jörn Haumann and his wife Sandra. A classic five-course menu, inclusive of water and coffee. Culinary Style Passionate self-taught chef Sandra Haumann works at a highly skilled level. Her particular passion lies with fish and seafood. The grilled anglerfish impressed with a lovely balance between elegant lightness and rich accents, featuring crumbs of fried chicken skin for crunch and paired with a jus made from plum juice. Equally complex was the tomato preparation with lobster and a bold use of jalapeño heat. Wine European selection with a focus on German whites and French reds. Atmosphere Designer armchairs and contemporary art shape the interior. Subtle hints of traditional half-timbering pay homage to the building's history. Conclusion A relaxed culinary experience set in a secluded, verdant rural setting.
Location
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