The story
Wullenwever in Lübeck cooks Mediterranean and classic dishes at Beckergrube 71, in a merchant's house dating to 1585. The Michelin Guide awarded the restaurant one star in 2026, and it remains one of the city's most assured tables for a long dinner.
Roy Petermann still works the stove, and his approach rests on trying, rethinking and experimenting rather than repeating old recipes. He shops at the market early in the morning, buying only the finest produce, preferably from the region. Dishes take shape at the stove, so the menu shifts with the seasons.
Der Feinschmecker singled out a wild prawn with spicy pumpkin curry foam, served alongside pickled and sweet-and-sour pumpkin. The monkfish with eggplant arrives as a chip and ragout, cooked just short of done and finished with a miso beurre blanc. Venison comes two ways, with the filet kept nearly blue and served with a rich jus, mushrooms and chervil root. Schlemmer Atlas recognizes a seven-course surprise menu for guests who prefer to leave the choices to the kitchen.
The interior is charmingly decorated, with high, venerable ceilings. From spring into autumn, the courtyard under sailcloth is the place to sit outdoors. Manuela Petermann oversees the service with a warm, attentive manner. The wine list leans toward German producers at prices that suit a regular visit.
Recognition
Ambience
Details
History
High quality cooking
Dine in an over 400-year-old burgher's house near the banks of the Trave River, beneath venerably high ceilings or in the courtyard under the open sky – for example, a seven-course surprise menu.
Concept The Petermann family's restaurant in the listed patrician house in the city center specializes in modern dishes based on French cuisine. Two menus. Culinary Style Jean Luc Petermann is now the head chef, and his father Roy remains active after decades in the kitchen. They serve, for example, an excellent wild prawn with spicy pumpkin curry foam, alongside pickled and sweet-and-sour pumpkin. The monkfish with eggplant (served as a chip and ragout) was cooked just short of done, keeping it incredibly juicy—complemented by an umami-rich miso beurre blanc. Two preparations of venison—the filet nearly blue and butter-tender—were served with an exceptionally rich jus, mushrooms, and chervil root. A superb cheese trolley makes frequent appearances throughout the evening. Wine Extensive selection with a German focus and guest-friendly prices. Atmosphere In the atmospheric, gently modernized rooms, Manuela Petermann oversees the service with great charm. Courtyard terrace. Conclusion An evening at the Wullenwever is a must for any visit to Lübeck.
Location