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Martin Scharff is chef at restaurant Scharffs Schlossweinstube. Originally from Dinkelsbühl, Martin was once the youngest of his guild to receive a Michelin star. Scharff is one of the founders of the Jeunes Restaurateurs d'Europe association, as well as a member of the Confrérie de la Chaine des Rotisseurs. The chef has been cooking for celebrities for years and has also served on several juries for German and international cooking contests, showcasing his culinary expertise. Today, Martin is the ruler of the castle’s kitchen at Scharffs Schlossweinstube. We asked him some questions about his culinary career, his favourite ingredients, and much more
Martin, how would you describe your cooking style?
I would describe my cooking style as modern regional classical, enhanced with herbs and spices from all over the world.
What's your favourite dish to make?
I don't have a favourite dish, because I’m interested in and fascinated by the full range of culinary arts.
What is your favourite ingredient to work with?
For me it’s the fresh herbs, as they give every dish an unmistakable note and uniqueness through their special aroma.
We also process whole animals from "nose to tail,” using every part of the animal.
Who is one of your top suppliers or producers?
My top suppliers are the hunters from the Odenwald, because they bring me fresh game that is the most genuine and clean of the meat-heavy products in the kitchen. Healthy, organic, and regional. We also process whole animals from "nose to tail,” using every part of the animal.
What is the biggest challenge you’ve faced in your culinary career?
My biggest challenge for almost 10 years now is having to put together the entire culinary programme for the Bambi Awards ceremony for 1000 guests, including international stars. As well as the opening of the Berlinale, an international film festival with 2400 guests.
Which gastronomic trend are you excited about the most?
Back to the roots, because the truth is on the plate and in the taste.
If you could only eat one dish for the rest of your life, what would that be?
For gourmet feasts, I would choose onion roast with spaetzle and oxtail maultasche. For my own enjoyment, I would go for pesto spaghetti, with wild water shrimp and braised tomatoes. And finally, for a long and healthy life I would choose fresh fruit and various vegetables.
What’s one thing in the area that your guests absolutely need to see or do?
I would recommend guests to visit and explore Heidelberg Castle.
Thank you, Martin.
Book your table at Scharffs Schlossweinstube
Taste the haute cuisine of chef Martin Scharff for yourself at Scharffs Schlossweinstube in Heidelberg, Germany. You can easily make your dinner reservation through our website.