Team★★★
Allow us to introduce the team at Restaurant Spitzner in Münster! If you’d like to become part of our welcoming and close-knit team, we’d love to hear from you.
UNSER KONZEPT★★★
Regionalität★★★
Regionality is a natural part of a chef’s philosophy. Unfortunately, these days, it is still relatively rare for the concept to be more than just a marketing buzzword. Too often, its true meaning is overlooked rather than genuinely embraced and put into practice. For us, it is particularly important that our ingredients travel the shortest possible distances before reaching our kitchen on the farm. This approach also means engaging with our local surroundings: What grows wild in the area? What game is hunted locally? Who grows which produce? And who are the people behind the high-quality meat, milk, eggs, potatoes, vegetables and other ingredients we use?
Diese Auseinandersetzung schafft eine Verbindung zu den Produkten und ihren Erzeugern. Zudem bieten saisonale Produkte zwangsläufig Abwechslung für unsere Gäste und somit auch für uns, die sie verarbeiten. Regionalität spielt somit in unserer Küche eine große Rolle, ist jedoch kein Dogma. Was es in unserer Umgebung nicht in der gewünschten Qualität gibt, wird daher in herausragender Qualität herangeschafft – für eine abwechslungsreiche Karte mit besten Produkten.
Nose to Tail★★★
Just like our commitment to regionality, the Nose to Tail philosophy is by no means new to us. It has long been an integral part of our approach to cooking. The concept of Nose to Tail encompasses several aspects, including making full use of each product. This not only ensures that every ingredient is treated with the appreciation and respect it deserves, but also reflects our commitment to making the most of what we work with. Des Weiteren schult es die Fähigkeiten des Kochs, neben den Edelteilen eben auch Innereien und die nicht so edlen Teile des Tieres zu verarbeiten: sowohl Wild, als auch ganze Lämmer, Schweine oder Teilstücke vom Rind. Das Abziehen, Rupfen und Zerlegen, ab und zu eine Boudin Noir oder eine frische Wurst abfüllen – all das gehört zu unserem Arbeitsalltag und stellt uns täglich vor neue Aufgaben, welche wir mit Freuden lösen.
Französisch inspiriert★★★
His passion for French cuisine began at an early age. As a chef, you inevitably encounter influences from French cuisine at some point in your career, whether consciously or unconsciously. Many of our dishes are inspired by and rooted in French culinary traditions. Why? No one knows the story better than Karl Nikolas Spitzner himself.
English Kopieren Twelve or thirteen years ago, I met an older gentleman who had worked in France—not as a chef, but in service. He knew a great deal about French cuisine and was willing to share his experiences and views. Meeting him was the spark that set everything in motion, and he became my mentor. From then on, we talked about French cuisine: classic dishes and their origins, the values and philosophy underpinning French cooking, and its approach to ingredients. We discussed ingredients, their differences, their relationships, and how to use them. We cooked together, sometimes for days and nights on end. For years, we stayed in constant contact, exchanging ideas and knowledge. I never trained in France myself. So I set out on a journey to explore French cuisine, as so many have done before me. That journey is far from over. I’m right in the middle of it. Feedback geben