Events
Best-Of 2025
It has become a tradition and is well known that we use the last four days of the year to review the year and serve the eight best dishes of the year!
The menu will be served from December 28th to 31st, 2025, and is only available in its entirety, without any shortening of the course sequence. Furthermore, on these three days of the year, we will not be offering any alternatives for allergies, intolerances, or special dietary requirements. Special cancellation conditions also apply on these three days.
Feel free to reserve a table now!
Olivier Bellin
On January 27, 2026 at 6:30 PM
Let us fulfill a great dream and welcome a very special guest chef: Olivier Bellin** , the legendary chef of the two Michelin-starred Auberge des Glazicks in the Breton village of Plomodiern.
Olivier, an icon of modern Breton cuisine, is not only a culinary visionary, but also the mentor and pioneer of our Fred.
For the first time, the two are working together in our kitchen to create an extraordinary 6-course menu – a moment full of emotion, craftsmanship and deep respect.
This exclusive menu is accompanied by perfectly matched drinks, aperitif, water, coffee and digestif – a complete experience for €475 per person.
If you want to experience Brittany at a Michelin-starred level and be part of this special evening, secure your place now. This opportunity is truly unique!
Carsten Saalwächter
On February 22, 2026 at 12:00 PM
Our first of three special wine events kicks off: Winemaker Carsten Saalwächter , the young, creative force behind the traditional Saalwächter winery in Ingelheim/Rheinhessen, is with us.
Carsten represents a modern, vibrant interpretation of Rheinhessen wines, focusing on Silvaner and Pinot Noir, and vinifying spontaneously with great sensitivity to terroir. The result is wines of fine texture, pronounced minerality, and powerful tension, making every sip a special experience.
On this day, Carsten will be joining us for our first winemaker's lunch, introducing guests to a harmonious six-course menu with his wines – six courses culminating in cheese, without dessert, but including petit fours, all perfectly suited to the aromas of Carsten's wines. Including wine pairings, aperitif, water, coffee, and digestif, you can enjoy an exclusive experience for €300 per person.
Secure your spot and experience a delightful Sunday full of inspiration, flavor and encounters with one of the region's most exciting winemakers.
Anton Schmaus
On March 1, 2026 at 12:00
A very special culinary highlight awaits us at Cœur D'Artichaut: Anton Schmaus* , the warm, sociable and incredibly humorous star chef from Regensburg, known as the head chef of the German men's national football team and esteemed JRE colleague, will be joining our head chef Frederic for an exclusive 4-hands lunch in our kitchen.
The two get along so well that Anton, despite his packed schedule, still found a free date to make this unique meeting in Münster possible.
Look forward to a finely crafted six-course menu, perfectly complemented by carefully selected beverages, including aperitif, water, coffee, and digestif. This exceptional experience costs €375 per person and promises enjoyment, inspiration, and unforgettable moments.
Secure your place now and be part of a culinary event that combines passion, creativity and friendship at the highest level.
Milan
We are delighted to be guests in Milan on April 1st, 2026 !
At the Sine di Pinto restaurant, owned and operated by chef Roberto di Pinto*, the two will be cooking the first leg of two four-hands dinners for the Milanese guests! Or are Cœur D'Artichaut guests perhaps in town just before Easter? ;-)
The Cœur D'Artichaut will be closed for Easter holidays from March 30, 2026 until and including April 8.
The "second half" will take place in November - more on that below!
Struwenessen
The third time is a tradition: on Good Friday, April 3, 2026, the well-known and popular Struwen meal will take place again at the Crêperie Maison Morel.
There is a small menu with soups and savory crêpes, as well as Struwen with and without raisins.
Reservations can be made through the crêperie by email at creperie@maison-morel.de or via WhatsApp at +49 176 15886550
Bastian Beny & Moritz Kissinger
On May 3, 2026 at 12:00 PM
We cordially invite you to our second winemaker lunch at Cœur D'Artichaut – a culinary highlight, accompanied by two exceptional winemaking talents and true friends.
Bastian Beny runs his winery in Wintersheim (Rheinhessen) according to biodynamic principles, tended by his flock of sheep – his wines combine naturalness with vibrant structure. Joining him is Moritz Kissinger , whose winery in Uelversheim also practices biodynamic farming, producing wines with vibrant freshness and a clear sense of origin.
Together, they present a selection that exudes both strength and elegance.
Look forward to a typical Cœur menu, perfectly paired with their distinctive wines. Katrin will be there to guide you through this special Sunday filled with enjoyment, inspiration, and conversation!
The 6-course menu including wine pairing, aperitif, water, coffee and digestif costs €300 per person.
Brittany - The Emergence of a New Wine Region
On June 11, 2026 at 6:30 PM
We cordially invite you to a special wine evening at Cœur D'Artichaut: We celebrate the young, up-and-coming wine region of Brittany.
Our guest is the Breton winemaker Lukas Pfister from Roc'h Mer , who has German roots and produces his wines with great passion and pioneering spirit – and also speaks fluent German.
The evening will be accompanied by a 6-course menu from our kitchen, which we will combine with a careful selection of Breton wines from various wineries.
Lukas Pfister will take you on a fascinating journey through the history of this new wine region, sharing his knowledge of climate, soils, and vision. With this event, we aim to deepen our expertise on Breton wines with our guests. Look forward to an enjoyable evening full of discoveries, discussions, and inspiring stories!
The 6-course menu including wine pairing, aperitif, water, coffee and digestif costs €300 per person.
Coeur D'artichaut Unplugged
Coeur D'Artichaut Unplugged
6-course menu* | 350 € including current statutory VAT
Michelin-starred cuisine without electricity.
After we spent two wonderful evenings with our guests in Everswinkel at Iberico Westfalia on the Vincke farm in summer 2023 & 2024, the 3rd edition is now coming!
Here, Iberian pigs are kept in free-range conditions. Between torches and candlelight, we cooked a six-course meal on various grills in a wonderful outdoor kitchen.
Our guests sat down at a beautifully set table in a half-open barn.
This year there will be a repeat due to the great success:
July 8-11 2026
* Menu, water, aperitif, alcoholic or non-alcoholic beverages, coffee & digestif
Christoph Rüffer
On October 18, 2026 at 12:00 PM
We are delighted to welcome a very special guest to Cœur D'Artichaut: Christoph Rüffer*** , the most cordial and likeable 3-star chef in Germany from the renowned Haerlin in the venerable Hotel Vier Jahreszeiten in Hamburg and known from the cooking competition, will be cooking an exclusive 4-hands lunch together with our head chef Frederic Morel.
Fred has known Christoph for a long time – during his time working at Se7en Oceans, directly opposite the Vier Jahreszeiten hotel, he regularly visited Christoph after work and often received a piece of cheese from the restaurant's legendary cheese trolley.
This shared history makes the upcoming lunch all the more personal and heartfelt.
Look forward to an artfully composed 6-course menu, accompanied by a carefully selected beverage pairing, aperitif, water, coffee and digestif – a complete experience for €490 per person.
Secure your place now and experience an unforgettable culinary afternoon full of joy, memories and excellent top-class cuisine.
Sylt
The Island Food Festival 2026 on Sylt at our Jan-Philipp's Söl'ring Hof from November 11th to 14th, 2026!
During this time, Fred will be the main protagonist at the Island Food Festival 2026, hosted by his friend Jan-Philipp Berner** . Look forward to a diverse culinary program with the two friends on the island.
From a four-hands dinner to an island safari, a dinner à la bonne franquette - the two are planning and hatching all sorts of great formats for their guests during the festival and are really looking forward to it!
Bookings are made through the Söl'ring Hof.
Roberto
di Pinto
On November 26th at 6:30 pm
At Cœur D'Artichaut, it's back for a very special culinary duet – a 4-hands dinner with Roberto di Pinto* from Milan and our Frederic.
Two culinary styles, two signatures, one shared passion – for uncompromising enjoyment. What unites them is not only their love of the finest ingredients and artisanal perfection: their families, both self-employed restaurateurs with young children, met at the Constance Gourmet Festival in Mauritius – an encounter that brought both inspiration and friendship.
Look forward to a unique 6-course menu that combines Italian sophistication with modern French precision, bringing the two great culinary nations of Europe: France & Italy directly to Westphalia.
The menu is accompanied by a carefully selected beverage pairing, aperitif, water, coffee and digestif – an all-around exclusive experience for €375 per person.
Secure your spot now and experience an evening full of creativity, diverse flavors and culinary harmony.
Crêperie Event
With all this programming in 2026, we will have to cut back a bit in other areas and will therefore reduce the number of crêperie events.
First of all: of course, the ever-popular Duck Evening on December 15, 2026 will still take place!
On October 6, 2026, there will be a second event on a topic yet to be determined!
Best-Of 2026
As in every year, we are looking forward to our traditional Best-Of menu again in 2026 – a culinary review of the year's highlights.
From December 28th to 31st, 2026, we will serve you the eight best courses of our season – carefully selected, expertly prepared and combined into a special menu.
Please note: The menu is offered in its entirety, without the possibility of shortening or changing the order of courses. Furthermore, we cannot accommodate any allergies, intolerances, or special dietary requirements on these four days.
Special cancellation conditions also apply during this period.