The story
In the heart of Lübeck’s old town, a 1585 merchant house sets the stage for Wullenwever. From the moment you step inside, the atmosphere is both refined and relaxed – a place where quality and taste come first. The dining room is charmingly decorated, and the courtyard, sheltered under sailcloth, is open almost year-round, offering a quiet escape from the everyday.
Roy Petermann approaches cooking not as a keeper of tradition, but as a constant experimenter. He starts his day early at the market, selecting only the finest regional ingredients. The dishes themselves are developed spontaneously at the stove, guided by instinct rather than rigid recipes. The result is a light, modern cuisine that blends the best of local produce with Mediterranean and maritime influences – a style that earned the restaurant a Michelin star for high quality cooking.
The menu changes with the seasons, always fresh and creative. One highlight is the wine evening featuring winemaker Elena Sarotto from Piemont, who pairs her family’s wines with a degustation menu – think tuna tartare with tomato and olive, open lobster raviolo with peperonata, saffron-fennel risotto with turbot wings, and veal filet gremolata with snap peas. The evening ends with a classic snowball dessert and coffee. Wullenwever also offers an interesting wine list and caters to vegetarian guests.
Whether you choose a table indoors or in the courtyard, you’ll experience more than just excellent food – a sense of ease and genuine hospitality that makes every visit special.
Recognition
Ambience
Details
History
High quality cooking
Dine in an over 400-year-old burgher's house near the banks of the Trave River, beneath venerably high ceilings or in the courtyard under the open sky – for example, a seven-course surprise menu.
Concept The Petermann family's restaurant in the listed patrician house in the city center specializes in modern dishes based on French cuisine. Two menus. Culinary Style Jean Luc Petermann is now the head chef, and his father Roy remains active after decades in the kitchen. They serve, for example, an excellent wild prawn with spicy pumpkin curry foam, alongside pickled and sweet-and-sour pumpkin. The monkfish with eggplant (served as a chip and ragout) was cooked just short of done, keeping it incredibly juicy—complemented by an umami-rich miso beurre blanc. Two preparations of venison—the filet nearly blue and butter-tender—were served with an exceptionally rich jus, mushrooms, and chervil root. A superb cheese trolley makes frequent appearances throughout the evening. Wine Extensive selection with a German focus and guest-friendly prices. Atmosphere In the atmospheric, gently modernized rooms, Manuela Petermann oversees the service with great charm. Courtyard terrace. Conclusion An evening at the Wullenwever is a must for any visit to Lübeck.
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