Experience a world of culinary wonders at your fingertips, discover the best restaurants near you, get personalized recommendations Download the new JRE app!

Become a JRE-Inside+ member and enjoy exclusive benefits, inspiring interviews, recipes & articles, event infos and more.

  • Always up to date with our world of fine dining
  • Receive invites to exclusive events
  • Get to know our Chefs through interviews and recipes

This article is 
for JRE-Inside+ members only

Go JRE-Inside+
interview • March 21st, 2022

Interview with Michael Kammermeier


Michael Kammermeier is chef at restaurant ENTE im Nassauer Hof. With great devotion and success, Michael Kammermeier has been chef at ENTE im Nassauer Hof since 2006. As a result of his impressive culinary skills, the restaurant is regarded as one of Germany's top gourmet addresses.  The Michelin-starred chef has gained considerable experience working for national and international elite chefs. His modern European cuisine is infused with innovative touches, resulting in dishes that will leave you wanting more. We asked Michael a couple of questions about his cooking style, his favourite ingredients, and his top suppliers.

My cuisine has a classic foundation, mixed with influences from all over the world. 

Michael Kammermeier


What's your favourite dish to make?

Duck, and all its parts. Chest, tongue, liver, heart, stomach.

What is your favourite ingredient to work with?

I love the variety of ingredients I work with. I am most happy to work with seasonal products.

Who is one of your top suppliers or producers?

We order most of our products from our suppliers Rungis Express, Frischparadies, and Deutsche See. Our products must always be of the same quality. We like to buy freshwater fish from the local fishermen, and meat grown in our region, from our trusted butcher.

What is the biggest challenge you’ve faced in your culinary career?

Our restaurant has had a Michelin star for more than 40 years, and we are working hard to keep it that way for many years to come.

Which gastronomic trend are you excited about the most?

Sustainability and vegetarian cuisine will become more and more important in the future.

If you could only eat one dish for the rest of your life, what would that be?

The easiest would be great bread with very good butter. I've enjoyed eating duck for the past 20 years, and that will definitely continue for the next 20 years.

What’s one thing in the area that your guests absolutely need to see or do?

I would recommend visitors to go to the Rheingau with its many great wineries, as well as the Loreley, the Germania, Bierbrich Castle, and Neroberg.

Thank you, Michael.

Book your table at restaurant ENTE im Nassauer Hof

Try top chef Michael Kammermeier’s classic European cuisine for yourself at restaurant ENTE im Nassauer Hof in Wiesbaden, Germany. You can easily make your lunch or dinner reservation through our website.

Book your table