Nestled in the beautiful landscape of the castle grounds of Weissenhaus, restaurant Courtier specialises in high-end, cosmopolitan, fresh cuisine under the direction of Alexander Dehn. He uses regional products as well was products from around the world for his sophisticated four- or six-course menus that range from “close to home” and “global” to the vegetarian menu “naturally aware”.
Be it his menu or the à la carte – every course of his seasonal and creative cuisine has its surprises, making the evening at Courtier an unforgettable event.
Alexander Dehn took over the restaurant as executive chef in early 2012, setting new culinary standards for the region.
After his apprenticeship at the Hotel Stadt Kiel in Schönberg and various international stopovers, Alexander has most recently worked as chef de cuisine at the Kempinski Grand Hotel Heiligendamm and then as head chef at the gourmet restaurant Der Butt in the Yachthafenresidenz Hohe Düne in Warnemünde, for which he has received a Michelin star in his early 30s.
Strongly influenced by the perfection at Hotel Therme Vals and his years with Tillmann Hahn – specifically his intricate use of flavours paired with commitment to the region – Alexander describes his cooking style as connected to the region, open-minded with straight and intense flavours. He says that Weissenhaus offers him the necessary space for his creativity and know-how, while always staying true to his motto: “The journey is the destination.”
Describe your culinary philosophy in 4 words...
Straightforward, creative, cosmopolitan, product-oriented.
What is your greatest inspiration?
My family and the discussions I have with my team.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
Alinea Chicago by Grant Achatz.
What four things would you take to a desert island?
Salt, my wife and my daughters and my dog
- Michelin star
- 13 Gault Millau points
Park Allee 1
+49 4382 9262 0