Philipp Grimm

At a Glance - Role: chef of 79 ° in Wuppertal. - Craft specialty: casual fine dining. - Cooking note: seasonal, farm-to-table cooking, 2024. Grimm’s work at 79 ° in Wuppertal is defined by restraint with intention. Rather than chasing flash, his cooking seems to find its strength in precision and atmosphere, in the sort of quiet confidence that comes from knowing exactly how far to go and when to stop. The emphasis on freshness and ease suggests a kitchen thinking in terms of texture, balance, and immediacy—food that feels alive on the plate, rooted in the season, and shaped by the rhythm of what is available. That seasonal, farm-to-table cooking, noted in 2024, gives his approach an unmistakable sense of place and timing. It is the kind of cuisine that invites attention without demanding it, where each dish can feel as though it has arrived at precisely the right moment. Casual fine dining, that balance matters: the room may be relaxed, but the cooking remains disciplined, thoughtful, and driven by a clear creative point of view. What distinguishes Grimm’s lane is the way it pairs informality with refinement. Casual does not mean careless here; creative does not mean overcomplicated. Instead, the dining experience is framed by a kitchen voice that values freshness as much as expression, and ease as much as ambition. At its best, this can create a kind of understated elegance—one that is felt in the flow of the meal, the confidence of the menu, and the unforced quality of the finished plate.

Signature

Philipp's signature dishes include Tarte Tatin.