Pades Restaurant

The story

Pades Restaurant in Verden: Seasonal Country Cooking with Michelin Recognition

The Chef and His Philosophy

Wolfgang Pade’s path to cooking was not straightforward. After a failed first apprenticeship at a two-star kitchen in Aachen, he found his footing at Le Canard in Hamburg. He then worked under Eckart Witzigmann at Aubergine in Munich, Dieter Müller at Schweizer Stuben, Alain Ducasse at Louis Quinze in Monte Carlo, and spent months in Italy. In February 1992, he opened Pades Restaurant in Verden, earning a Michelin star from 1993 to 2010. Today, the restaurant holds a Michelin Recommended distinction for 2026 and is listed among the 500 best restaurants in Germany.

Pade describes the best part of cooking as “the possibility of further development and change. Learning never stops.” His kitchen turns out handcrafted, seasonal food with a monthly changing menu. Classics return, but always reworked. The cooking draws on his training in Germany, Austria, Italy, and France—without being pinned to one style. Techniques like sous-vide are used to treat ingredients with care, while molecular tricks for spectacle are avoided.

The Setting

The restaurant occupies a historic house near Verden’s cathedral. The front dining room features an inlaid oak parquet floor and stucco ceiling from around 1900, with Art Deco furniture and high casement windows. It seats 60 and can be divided for private events. The Bistro, with its 1895 wood ceiling and Art Deco chandelier, holds 26 guests. The Zigarrenraum (cigar room) is now a smoke-free space for up to 14, with Jugendstil details and floral stucco.

Outside, a large garden surprises first-time visitors. Thirteen old trees, high brick walls, and a section of Verden’s original 13th-century city wall enclose it. The garden was newly landscaped when the restaurant opened, using reclaimed granite, old bricks, and historical sandstone. On fine evenings, tables here are often fully booked.

The Kitchen and the Team

Pade works with a core team of about 20. Sommelier Börn Röwer has been with the restaurant since 1993, restaurant manager Nancy Kästner since 1997. Many apprentices stay on after training, creating a stable, harmonious brigade. Tips are shared among all staff—a practice that supports young trainees and builds loyalty.

The kitchen relies on regional producers but also sources from across Germany to build a complete menu. The result is country cooking with an international sensibility: grounded in local ingredients, open to influences from across Europe. Guests can expect dishes that change with the seasons, prepared without convenience products. The restaurant also offers catering and hosts private celebrations in its garden or dining rooms.

A Note on the Awards

Pades Restaurant’s Michelin Recommended status reflects its consistent, careful cooking and good value for money. The restaurant has also received the Bib Gourmand in recent years. It remains a destination in the Bremen area for those who appreciate honest, seasonal cuisine in a setting that balances history with modern comfort.