On 23 June 2026, the Michelin Guide Germany unveiled the country’s best restaurants during a ceremony held in the stylish surroundings of the Gesellschaftshaus Palmengarten in Frankfurt. For the twelfth year running, Ammolite – House of Light, under the direction of Peter Hagen-Wiest, was awarded two Michelin stars. According to Michelin, the restaurant – situated in the lighthouse of Europa-Park’s 4* Superior ‘Bell Rock’ hotel – offers top-class cuisine that is well worth a detour. The fine-dining restaurant, which was only officially reopened in March following extensive refurbishment, combines a sophisticated new ambience with a cuisine that has been synonymous with clarity, precision and consistency for many years. Gourmets can enjoy Peter Hagen-Wiest’s unmistakable culinary signature, set against a unique ambience that blurs the boundaries between space and time. Ammolite – House of Light continues to rank among Germany’s top culinary destinations.
Peter Hagen-Wiest’s success story at Europa-Park began in 2012 with the opening of the fine dining restaurant. He has been at the helm of the recently renamed and completely refurbished fine dining restaurant, Ammolite – House of Light, for the past 14 years. His sous chef, Julian Schmid, has been by his side on this journey for the past nine years. The restaurant was awarded its first Michelin star in its opening year, followed by a second star just one year later, which has now been awarded for the 12th time.
Since then, the Austrian-born chef has made a name for himself with a style of cooking that is firmly rooted in the classical European culinary tradition, whilst at the same time offering a contemporary take on it. His culinary style is characterised by precision, a focus on ingredients and a clear flavour profile. Regionality and an exploration of his own roots are key constants in his work. His culinary philosophy centres on seasonal produce, as well as meat and fish of proven quality.
The menu combines elements of classic French-European cuisine with Mediterranean and international influences. At the same time, the dishes reflect the head chef’s international experience. Influences and techniques from his time working in Portugal and Asia are subtly incorporated into his creations, enriching the classical foundation with additional layers of flavour and culinary craftsmanship. The result is a culinary style that combines tradition and cosmopolitanism at the highest level.
As well as the excellent cuisine, the fine wine cellar, stocked with regional, national and international labels, is reason enough to visit Rust in itself. Experienced sommelier Sascha Schmidt always knows just the right wine to recommend, whilst attentive restaurant manager Lisa-Marie Schmidt is happy to cater to guests’ individual wishes and preferences.
As the gourmet guide puts it: ‘While you sit in elegant velvet armchairs at beautifully laid tables and are looked after expertly and attentively by a well-coordinated service team, head chef Peter Hagen-Wiest presents the two 8-course menus, “Around the World” and “Green Forest” (vegetarian). They reflect both his cosmopolitan outlook and his connection to the region. Hidden behind dishes that sound almost unspectacular – such as “Char, barley, bacon” or “Breton red mullet, foie gras, lemon” – lie a complexity of flavour and a delicate balance the likes of which you don’t experience every day. The quality of the ingredients is unquestionable. And all of this is complemented by a fine selection of wines and interesting wine pairings.’
With this Michelin Guide accolade, head chef Peter Hagen-Wiest and his team have once again demonstrated the consistency of their outstanding culinary standards over the past twelve years. ‘I am absolutely delighted! I would like to thank the Michelin Guide and, in particular, my team, without whom this would not have been possible. This recognition reinforces our commitment to quality and spurs us on to continue delighting our guests to the very highest standard,’ says Peter Hagen-Wiest.
Michelin Guide
Michelin Guide inspectors regularly carry out anonymous inspections of hotels and restaurants. They pose as ordinary customers, booking a table and paying their bill in exactly the same way as any other guest. It is this anonymity that underpins the success of the Michelin Guide. When it comes to awarding stars, the only factor that counts is the quality of the dishes served. In other words, this award is based solely on the standard of the cuisine and the quality of the ingredients used.