Hannes Müller: A master of the micros season on Weißensee

Hannes Müller: A master of the micros season on Weißensee

Hannes Müller deserved the title "Koch of the Year 2025" with his very special cuisine, which is deeply rooted in the region. His relaxed way in the kitchen combines passion and precision, which is reflected in each of his dishes. Müller believes that children should also eat what the adults enjoy. This means that there are neither special children's dishes nor age-appropriate portions such as "pirate prey" or "Winnetou Schnitzel". Instead, there are the same dishes for the little ones, simply in slightly lower quantities. This clearly shows how Fest Hannes Müller is about his culinary principles and how important it is an authentic eating culture.

The "Berg.see.Sküche." by Müller is an example of alpine culinary art in perfection. His restaurant on Weißensee not only attracts tourists, but also gourmets who are looking for a place of deceleration. The beauty of the lake and the surrounding landscape inspire him, and he only uses the freshest ingredients from the region, which he selects after the "micros season", which means that he adapts the dishes to the respective harvest time. This gives the kitchen a special touch that shows nature closeness and respect for regional resources. He says that the herbs and products offer different flavors from May to June, and that is exactly what he attaches great importance to that.

a culinary experience at Weißensee

The dishes of Hannes Müller are more than just food; They are a connection to nature and the place itself. Müller works closely with the gardeners and suppliers from the area to ensure the best ingredients. His philosophy of cooking, which relies on freshness and quality, speaks for the appreciation he has for the environment and the local resources. The gastronomic experience in the restaurant is characterized by authentic, seasonal menus that delight both the eyes and the palate.

The award for the "Koch of the Year" underlines the importance of its commitment to the region and the high quality of its culinary creations. The predecessor of Hannes Müller, Alain Weissgerber, leaves big shoes that need to be filled. But Müller seems ready to tackle this challenge with his unique style and his creative approach.

The background and more details about Hannes Müller’s path to the award can be found read here . It remains exciting to follow how he further expand his culinary influence and which innovative dishes he will present in the future.