Dining & restaurants - eating out in Heidelberg

Daniel Stelling has been leading the team in the kitchen at our traditional house since October 2022. He has been working at the Europäischer Hof since 2017 and has played a key role in shaping the culinary direction in our Heidelberg restaurants in his positions as Sous Chef and Executive Sous Chef. He is responsible for the menu in the fine dining restaurant “Die Kurfürstenstube” and the summer restaurant with terrace as well as all culinary areas.

Quality starts with the producer. This is why we at the Europäischer Hof attach great importance to purchasing regional products at fair prices. We prefer seasonal food in our restaurants that is freshly prepared and less processed.

Our fish and meat products come from ethical animal farming. We source high-quality meat alternatives for our vegetarian and vegan diners, and favour foods which are suitable for those with allergies.

This enables us to guarantee the guests of our hotel and restaurants high-quality and ethically justifiable food.

Fine dining is not only characterised by gourmet food and an exquisite ambience. The decorations in our restaurants are also made from natural and renewable materials. We place great emphasis on sustainability in our day-to-day kitchen activities and in our restaurants, as well as making a special effort to minimise waste and separate it properly. Our kitchen concept is energy-efficient, too – food is recycled as renewable energy by the innovative waste management company ReFood. Regular staff training courses and environmentally conscious corporate management underpin our sustainability efforts, enabling us to counteract and avoid food waste at all levels.