The story
At Restaurant Zur Wolfshöhle in Freiburg, chef Martin Fauster and his team create an atmosphere that is both relaxed and memorable. The restaurant, recognized with a Michelin star, is rooted in a philosophy of honest cooking centered on exceptional ingredients.
Born in Styria, Fauster was shaped by a childhood of good, straightforward produce. After years in refined kitchens, he found his home in Freiburg, a region where food and wine are naturally held in high esteem. The fertile soils of the Breisgau, Kaiserstuhl, and Markgräflerland provide him with outstanding seasonal ingredients. His approach is simple: place an excellent product at the center and elevate its original taste through careful, handcrafted preparation.
The seasonal menu and à la carte offerings change with what is available. A recent six-course tasting menu included dishes such as char with Chioggia beetroot, horseradish, and caviar, or Bresse pigeon with breast, leg, crispy onion crêpe, and salsify. A dedicated lunch menu is served on Fridays and Saturdays.
Wine holds a special place here. The carefully curated list features honest, characterful wines from the Kaiserstuhl, Styria, Burgundy, and Bordeaux – from vintners with a distinct signature. It is no surprise that the restaurant has earned an "Interesting Wine List" tag.
Zur Wolfshöhle’s classic cuisine is a direct expression of Fauster’s respect for ingredients and his craft. Every plate reflects a dedication to quality that has earned the restaurant its Michelin star, making it a destination for anyone who values straightforward, elegant dining in the heart of Freiburg.
Recognition
Ambience
Details
History
High quality cooking
Concept Classic dining in historic surroundings. Menu and à la carte offerings; also open for lunch on Fridays and Saturdays. Culinary Style Martin Fauster ("My kitchen has staying power") confidently defies all trends and is dedicated to a strictly classical French cuisine focused on quality ingredients. Thanks to local producers and suppliers, this approach is executed straightforwardly without unnecessary frills. The chef's Austrian roots are reflected in dishes such as fried chicken (served completely authentically) or quark dumplings. Standout is the rich, lukewarm oxtail terrine with pickled onions and potato crunch, where the foie gras pieces feel somewhat out of place. The sole with scorzonera ragout and parsley purée is cooked to perfection and served with frothy ham jus. Wine The list boasts over 500 selections, pleasantly spread across a wide price range, with a clear emphasis on Germany, France, and Austria. Atmosphere Refined interior featuring wood-paneled walls on a grand street in the old town. Thanks to its location in the traffic-calmed city center, the terrace is frequently fully booked during the summer months. Verdict Consistently high quality in what is arguably the city's trendiest restaurant.
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