Philipp Wolter lives in Wermelskirchen. With his wife Tanja he has been the managing director and head chef of Hotel-Restaurant Landhaus Spatzenhof since October 2009.

Having won several awards, Wolter is included in the circle of Jeunes Restaurateurs since 2006. His use of strong aromas and regionally influenced cuisine is popular far beyond Wermelskirchen. In a different kitchen, Wolter gives cooking courses during the winter months. Landhaus Spatzenhof has taken a new direction since February 2013. The gourmet restaurant Clara von Krüger was integrated into the Landhaus Spatzenhof in order to offer guests the opportunity to choose between the Landhaus cuisine and the gourmet menu. And success proves him right.

FOUR Questions with Philipp

Describe your culinary philosophy in four phrases…

Quality; aromas from nature; a certain creaminess found in risotto; combination of regional and luxury products.

What is your greatest inspiration?

I get inspiration for my dishes from the products themselves. Or in the morning before work when the kitchen is silent and I have a cup of coffee, that’s when I get the best ideas.

What four things would you take to a desert island?

A knife, fire, a pot, a spoon.

  • Michelin star | Hotel-Restaurant Landhaus Spatzenhof
  • 17 Gault Millau points |Hotel-Restaurant Landhaus Spatzenhof

Hotel-Restaurant Landhaus Spatzenhof

Süppelbach 11

42929 Wermelskirchen


+49 2196 97590