Born in Germany, Joachim Koerper long ago fell in love with the cuisine and ingredients of Southern Europe, and is today widely acclaimed as one of the most important masters of the “Mediterranean Cuisine”. Throughout his career Joachim has worked in such renowned restaurants as: L´Ambroisie in Paris (three Michelin stars); Moulin de Mougins, owned by the brilliant Roger Verge (three Michelin stars); Guy Savoy in Paris (two Michelin stars); Hostelerie du Cerf, in Marlenheim (two Michelin stars); and Au Chapon Fin, in Thoissey (two Michelin stars).
The teachings of these great Chefs have made Joachim decide to adopt a gastronomic philosophy based in the exclusive use of “natural and fresh ingredients that are local to the area where I work”. That principle is one of the foundations of his culinary virtuosity.
Joachim Koerper affirmed himself as a leading Chef when he opened his own restaurant in a small Spanish seaside village. Nine months later, the Michelin guide awarded the “Girasol” its first star, and three years later its second, which it still holds.
In 2010, Restaurant Eleven joined to Relais & Châteaux and Joachim Koerper considered Grand Chef.
Describe your culinary philosophy in 5 words
Product, quality, color, taste and freshness
What is your aim?
Getting people to know the colors, flavors and perfumes of my kitchen
What is your greatest inspiration?
The trips, markets, products
What three things would you take to a desert island?
My wife, champagne and white truffle
- 5 Michelin Stars to date
- ‘Gourmetour 2002’, The Best Restaurant of the Year
Rua Marquês de Fronteira, Jardim Amália Rodrigues
T. + 351 21 3862211