Nicolas Rathge

Coming Up

Today, Nicolas Rathge is Sous Chef of Gogärtchen and Executive Chef of Oma Wilma Heimatküche. The dual post points to a kitchen operator trusted with both pace and precision, moving between two rooms where timing, restraint, and attention to the diner all carry weight. The progression is steady, and the title fits a chef working inside the present while still setting direction.

Where They Are Now

At Oma Wilma Heimatküche, he leads the kitchen as Executive Chef, applying a clear sense of place to a menu that aims for comfort without dulling the palate. The restaurant name suggests warmth; the cooking follows suit, with generosity held in check and familiarity kept active. His own words underline the outlook: “I am looking forward to many more years full of enjoyment, laughter, and unforgettable experiences.”

Signature

Nicolas's signature dishes include madras currywurst, baked herring, home-pickled sea trout, goat's cheese muesli, and Königsberger Klopse. Read together, they show a kitchen comfortable moving between the familiar and the more offbeat, with regional character used as a base rather than a limit. That range gives the work its shape: recognizable dishes reconsidered without losing their anchor.

In Their Words The line lands like service speech with the edge taken off: communal, forward-facing, and built around the idea of the table as shared work. It fits a kitchen style that values ease, welcome, and the plain act of gathering.