The story
Wibbelings Hof is a farmhouse restaurant at Wittichstraße 23 in Dortmund, named a Michelin recommended address in 2026. Sandra and Jörn Haumann run a modern German kitchen here, built around a multi-course menu in the rural north of the city.
Sandra Haumann is entirely self-taught, and fish and seafood are where her interest runs deepest. Her grilled anglerfish comes with crumbs of fried chicken skin for crunch and a jus made from plum juice. A tomato dish with lobster gets its heat from jalapeño. Der Feinschmecker rated the restaurant 2.5 in 2026.
The seasonal menu follows what the kitchen can source, so single courses can change from day to day. A recent version opened with quail egg, kohlrabi and wild garlic. It continued through lobster, anglerfish and yellowfin mackerel with goose liver, quince and asparagus, and finished with orange, chocolate and hazelnut. The menu is 155 euros per person. The wine list leans toward German whites and French reds.
Gustav Wibbeling, Jörn Haumann's great-grandfather, built the farm in 1899. After several years of conversion, the couple opened it as a restaurant at the end of 2021. Designer armchairs and contemporary art fill the dining room, and subtle half-timbering recalls the old building. A farm shop on the property sells regional products.
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We are at Wibbelings Hof, in the rural north of Dortmund. Sandra and Jörn Haumann offer a flavor-packed menu at their farm, featuring up to six courses. You can also host weddings here.
Concept The former farmhouse, established in 1899 by Gustav Wibbeling, now houses the intimate casual fine dining restaurant run by great-grandson Jörn Haumann and his wife Sandra. A classic five-course menu, inclusive of water and coffee. Culinary Style Passionate self-taught chef Sandra Haumann works at a highly skilled level. Her particular passion lies with fish and seafood. The grilled anglerfish impressed with a lovely balance between elegant lightness and rich accents, featuring crumbs of fried chicken skin for crunch and paired with a jus made from plum juice. Equally complex was the tomato preparation with lobster and a bold use of jalapeño heat. Wine European selection with a focus on German whites and French reds. Atmosphere Designer armchairs and contemporary art shape the interior. Subtle hints of traditional half-timbering pay homage to the building's history. Conclusion A relaxed culinary experience set in a secluded, verdant rural setting.
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