About us
Rough walls + "rougher look" and art on the walls that results
a horny location with a lot of charm.
Since 2014 a small, passionate team has been working here to make guests happy.
Whether it's for a delicious, varied lunch table / a meeting with a dinner / a wedding with a large menu or buffet or just a great party on one of the most beautiful roof terraces in the city
- in the Hase & Igel there's a lot possible!
Due to our beautiful location can be drunk, laughed and danced with us even after 10 p.m. ;-)
STORY
"why do you actually mean Hase & Igel (rabbit + hedgehog) ?"
We often hear this question....
Here's the answer:
The thinking minds were always one step ahead of each other in the early stages of the restaurant's creation. Like the rabbit and the hedgehog, therefore it ran under this working name. When it came to the actual name search, there was no agreement.
After a few back and forth, they said, "Let's call it Hase&Hedgehog." So much for finding names :-)
NORMAN WEGNER
Norman Wegner has completed a classic cooking career.
He underwent the training in the Steigenberger Flagship at the time
"Gästehaus Petersberg" in Königswinter, and finished it as the second best of the entire Rhine-Sieg-Kreis.
Subsequently, stations in Bonn and Berlin followed. He gained experience in the best restaurants in the capital from the young chef to the deputy chef.
Here he not only got to know the best products in the best possible quality, but also the best possible preparation. Always with the aim of "producing the best taste".
In 2008, at the age of 26, Baden Baden was the first to do so. Kitchen point.
After 4 successful years, he went on to the Rheingau where he took over the culinary responsibility for a 5-star hotel.
A new culinary concept was developed and implemented in close cooperation with the hotel management.
A good-sized restaurant for tourists, hikers and anyone who wanted to enjoy in a relaxed atmosphere was created, as well as a "fine dining" restaurant with a more exclusive cuisine.
Almost four years later, it took him to Düsseldorf - to Hase & Igel.
Seit November 2015 engagiert er sich mit seinem Team dafür Speisen bestmöglich zuzubereiten, damit unsere Gäste glücklich nach Hause gehen. Im Mai 2022 hat er neben der Küchenleitung auch die Geschäftsführung übernommen, eine neue Aufgabe mit vielen neuen Herausforderungen denen er sich mit Freude stellt.
SILKE WEGNER
Even as a young girl, it was clear that she wanted to work in the catering industry. At 15, she had her first temporary job in service and at 17, she began her training as a restaurant specialist at the restaurant “Zum Dicken Jupp” in her home town of Vreden, in Westmünsterland.
Freshly qualified, she moved to Baden Baden, a completely new world, especially professionally. She spent almost 10 years there at the “Medici” and worked her way up to restaurant manager within the first 3.5 years. In addition to the classic role of host and the continuous training of the service team, she was also jointly responsible for the 500-position strong wine list. An exciting task combined with many visits to wineries and even more wine tastings.
After these professionally and culinary intensive times, she went to the Rheingau and worked at the winery Schloss Reinhartshausen as assistant to the management. In addition to assisting the boss, export manager and sales agencies, she was responsible for almost all wine tastings at the winery and for three wine festivals each year. Getting to know the wine world from this perspective was a fantastic and instructive experience.
The 4 years went by very quickly and then she left her beloved Rheingau for Düsseldorf. There it took 3 gastronomic stations until she finally arrived at Hase & Igel in August 2022. To this day, she can't imagine doing any other job and loves her work and her guests!
