Speisenwerft
Genuine handcrafted work
- Manufacturing quality on 700 m² of production space: Speisenwerft produces fresh meals every day in its own 700 m² kitchen. Here, food is cooked, chopped, and prepared with artisanal precision.
- Product love instead of self-love: The team develops dishes with a focus on the product—not on show. The dishes are well thought out in terms of taste, seasonally coordinated, and visually appealing.
- Mise-en-place for the catering industry: Components for professional kitchens – so-called mise en place dishes. These are ideal for restaurants that want to serve high-quality food with minimal time expenditure.
- Sustainable & welcoming: Waste prevention, ecological action, and an atmosphere like among friends—that is the Speisenwerft philosophy
Good to know
Speisenwerft was founded in 2010 by chefs Franz Gerstenlauer and Jan-Hendrik Bröcker. Their goal was to create tailor-made culinary experiences that are consistently geared toward the wishes and personalities of their customers. With this philosophy, Speisenwerft quickly made a name for itself and was awarded the prestigious Rolling Pin Award for Caterer of the Year in 2017.
Native English Translation
Honest cuisine, regional ingredients, and enjoyment with responsibility Speisenwerft by Tim Mälzer stands for uncompromising quality and honest cooking. Every dish is prepared fresh and without additives – using regional ingredients, skilled craftsmanship, and a commitment to perfectly combining great flavor with sustainability.
