79 °

Freshness first at the pass

Philipp Grimm keeps the plate spare enough for the season to read. As Philipp Grimm , Chef at 79 ° in Wuppertal, works in a casual fine dining register, the discipline is in knowing when to stop. His cooking at this address is described through fresh, creative cuisine rather than ceremony, with modern European lines, Mediterranean and classical influences, and a preference for clarity over ornament. What shows is a kitchen voice built around texture, balance, and immediacy. Seasonal, farm-to-table cooking was noted here in 2024, and the brief remains consistent: produce close to its moment, plates composed with restraint, and a room relaxed enough that refinement does not need to announce itself. Casual is not loose here. It is a way of removing weight from the experience while keeping the hand firm on the method.

A set menu with room to move

The program at 79 ° turns on flexibility without surrendering shape. Guests can build a set menu from the kitchen’s conventional or vegetarian path, and individual dishes remain part of the architecture. A vegetarian tasting option is always present, with vegan adaptations available on request, which matters because the cooking leans so heavily on the condition of the ingredient. Grimm’s repertoire includes young kohlrabi cut as carpaccio with pumpernickel, topfen cream, and chervil oil; pickled Arctic char with elderflower tomato stock and tarragon oil; wild mushrooms with mashed potatoes, chives, and nut butter foam; and a NY cheese cake 79° built from fresh cheese, butter biscuits, and berries. The gestures are familiar to a modern kitchen, pickling, foaming, shaving, seasoning into acidity, but the point is not novelty. Local produce enters the pass, including asparagus from Velbert and a Stilton-style cheese from Remscheid, and the restaurant has been noted for using produce from its own garden.

The room stays close to the cooking

The room in Wuppertal’s Nordstadt sits among eateries, bars, and small shops, with a modern warmth rather than a polished hush. It is described as trendy and unpretentious, with a lovely courtyard that changes the meal’s tempo when the weather allows. Wine is curated around the meal, with pairings mentioned alongside both vegetarian and standard menus, and cremant appearing as an aperitif in guest accounts. The room, the counter, and the pass seem to share one standard: nothing should feel forced. A plate of kohlrabi can carry the same confidence as beef cooked BBQ style because the setting gives both enough air.

Two awards, no theatre

79 ° carries two awards and a Michelin Guide listing, but the more useful evidence is on the plate in a city not usually treated as a fine dining stop. Reviews from 2017 through December 2024 and June 2025 point to a steady kitchen, not a sudden arrival. Grimm’s next move is not advertised as a date or opening, so the close stays with the craft at hand: seasonal menus, local produce, and Tarte Tatin in Philipp Grimm’s register.