Excellence requires people.
A Michelin star does not shine on its own. Behind every perfect course, behind every harmonious evening, behind every memorable moment, there is a team – well-rehearsed, passionate, and working together for years. At 5, this team is no coincidence. It is the result of trust, consistency and a shared commitment to always giving guests more than they expect.
At Restaurant 5 since 2014, and sole head chef since 2018: during this time, Alexander Dinter has developed a culinary style he calls ‘Radikosmos’ – a term that has long since become an established part of the German gourmet scene. Minimalist where others go over the top. Precise where others improvise. Bold where others play it safe. The Michelin star isn’t just part of the restaurant – it’s part of him.
146 Bundesliga matches. Appearances for SC Freiburg, 1. FC Kaiserslautern, MSV Duisburg and VfB Stuttgart. His nickname was Zico – for his style: technically gifted and intelligent on the pitch
Michael Zeyer still welcomes his guests in person. As Maître and Sommelier, he hosts the evening.
It isn’t put together anew every evening – it has grown
over the years, through shared highs and lows, and that is precisely why it is so strong.
Artiom Ludinov has been working alongside Alexander Dinter for over seven years. He knows every dish from its inception and every technique inside out. As sous chef, he ensures the precision that a Michelin-starred restaurant demands anew every evening – a quiet strength that can be tasted on the plate.
Theodosios Melidis completes the dual leadership in the kitchen under Dinter. Craftsmanship, resilience and an unerring eye for quality: in a restaurant that must maintain the same high standard for every seating, he is the man who ensures that this is exactly what happens.
Dessert isn’t just the finale – it’s the final word. Dominik Hufmann knows this. As the pastry chef at Restaurant 5, he translates Dinter’s culinary language into desserts that not only taste wonderful, but linger in the memory long after the evening is over. From ‘Sweet Poetry’ to the cheese selection: here, the evening ends on a powerful note.
— Guus de Nijs, CEO of Beekdaelen Investment Group