Wolfgang Reuter comes from a long line of family chefs. His parents owned a restaurant specialising in Bavarian cuisine and Wolfgang found himself working in the kitchen from an early age. After he had completed his apprenticeship at a small hotel not far from the Steigenberger. Wolfgang went on to work in some of the finest kitchens in Germany where he developed his philosophy of an international cuisine. Wolfgang’s most important tool of trade is his insistence on only the freshest, best quality raw materials which he says are fortunately very easy to source in Baden. In addition to his duties in the hotel’s fine dining room. Wolfgang also overseas the banqueting department where despite catering for very large amounts of people in one sitting, he does not compromise his creativity.

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MIXED MUSHROOM

TERRINE WITH MARINATED

GOOSE LIVERS

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FILLET STEAK WITH

HORSE RADISH GRATINEE

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VARIATION OF WHITE AND

DARK CHOCOLATE MOUSSE

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