The name of our fine dining restaurant denotes the main theme of AQUA and expresses Sven Elverfeld´s awarded cuisine best: Clarity and transparency. But when it comes to success, the key lies within the entire AQUA team.  Its members are not only highly talented and dedicated to offer perfect service but also eagerly focussed on developing new talents.

Just how successful the team at AQUA is in its performance can be seen by various impressive achievements. For its uncompromising service and the extraordinary culinary achievement AQUA has been awarded with the third Michelin star in November, 2008.

The renowned gourmet magazine Der Feinschmecker awarded the restaurant as the best “Trend Restaurant 2006/2007” - for the second time in succession after 2005/2006. The Team was also ranked fifth in the list of the best service teams in Germany and sixth in the list of German´s top pâtisserie teams.

Chef de cuisine, Sven Elverfeld, creates a perfect symbiosis between a highly awarded European cuisine and local products of highest quality. The 39-year-old is well known for his imaginative talents in the creation of excellent dishes as well as for his aesthetic presentation.

In November, 2003 Gault Millau has chosen Sven Elverfeld as "Chef of the Year 2004 " and the restaurant Aqua achieved 18 Gault Millau points which it defended till today. With his latest award - given by the gourmet magazine Der Feinschmecker, the creative chef de cuisine continues his path of success as he was crowned "Chef of the Year 2007" in October 2007.

“If we have been able to provide our guests with an unforgettable evening, complete with perfect service, then we have gotten that much closer to our vision of perfection,” says Jimmy Ledemazel, describing the dream of his service team at AQUA. The French native has been working with the gourmet restaurant AQUA since June 2005, and since mid-May of this year, he has taken on the responsibilities of mâitre d’.

The success of the Jimmy Ledemazel and his team is shown by, among other things, the ranking by the renowned gourmet journal Der Feinschmecker in spot number five among the best German service teams of 2007.

His own particular passion is the most varied types of cheeses from all over the world, which he presents to his guests in the restaurant Aqua with great pride.

Sommelier Jürgen Giesel boasts a further special feature at AQUA: In the separate wine lounge with climatic cabinets, guests can enjoy champagne, carefully selected wines or an after-dinner coffee and digestif.

There are around 750 positions on his wine list whereby he has concentrated his selection on unknown and sometimes surprising wines and vineyards. In order to stock the best possible wine cellar, Giesel prefers to travel directly to the individual producers and sample the wines on the spot. So it is no wonder that Giesel’s favorite wine is the 2005 Hungarian Villanyi Pinot Noir. The Vylyan Winery is located southwest of Lake Balaton. The region had already lapsed into oblivion before it was rediscovered with international varietals such as Pinot Noir.

Before he arrived at the Michelin three-star restaurant Aqua in Wolfsburg, Giesel gained among others experience at the Hotel Albana Silverplana in St. Moritz as well as the Goldene Traube in Coburg, headquarters of the German Sommelier Union. After competing sommelier school in Berlin, Giesel began his career at The Ritz-Carlton, Wolfsburg. After only three years in that position, the magazine Impulse crowned him “Sommelier of the Year 2006 ”.