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Enjoyment at the highest level: Restaurant Wörgötter impresses with distinction
The Wörgötter restaurant in Ligist narrowly missed the third toque, but is celebrating the point it won. Chef Florian Wörgötter talks about inspiration and culinary innovation.
Enjoyment at the highest level: Restaurant Wörgötter impresses with distinction
In the world of gastronomy there are special moments that are of great importance for a family business like the Wörgötter restaurant in Ligist. The renowned “Oscars” of gastronomy were recently awarded by Gault&Millau, and Wörgötter has once again made an impression. Even though the restaurant only missed out on the coveted third toque by half a point, the joy of the success it achieved outweighs it.
Mathias Wörgötter, who is responsible for the kitchen together with his son Florian, cannot hide his satisfaction. "For God's sake, we're not disappointed at all. On the contrary, it's crazy. We've also gained half a point," says Mathias happily. Florian, who returned to his parents' business in 2021, has brought a breath of fresh air into the restaurant as a creative force. He has expanded the restaurant's culinary palette with special fine dining evenings and has already received important awards such as the double toque.
The path to the next hood
In June of this year, the anonymous Gault&Millau testers tested the restaurant and the score of 14.5 showed a positive development. "Nobody knows exactly what made the difference. It's the nuances and small details that are crucial," explains Florian. He is euphoric: "We are extremely happy that we have been able to improve a bit again. Now the hunger for the third toque is very great."
Florian gets the inspiration for the dishes from visiting restaurants. They particularly emphasize the influence of simple but creative gastronomy. “You can always take something new with you in these Greek taverns,” says Florian. He appreciates not simply reading the secrets of other cuisines, but rather being inspired by the dishes.
The awards are important for the restaurant, but Florian emphasizes that the success of his restaurant is also measured by how well attended it is. "The most important thing for me is - I say this very casually - that the place is full. During the day in the pub and on Fridays and Saturdays at the fine dining, where we are fully booked for months. That makes me happy," he explains with a smile.
And despite all the successes, Florian has a very personal favorite on the menu: "My absolute favorite dish is dad's roast pork. I leave everything behind for that." So the culinary path for the Wörgötter family will continue steadily, striving for new heights - for the next toque.