Eatrenalin Season 10 at Europa-Park adds star chefs Bätz and Mittler

New faces, new flavors, a newly staged experience: On Dec. 3, 2026, Michelin-starred restaurant Eatrenalin at Europa-Park launches its 10th season, and Culinary Director Peter Hagen-Wiest is bringing in high-profile reinforcements. Together with two-Michelin-star chef Tobias Bätz and Stephanie Mittler, 2026 Pastry Chef of the Year, he is serving an eight-course menu that weaves top-tier cuisine and multisensory experience even more tightly together.

The timing could hardly be better: Just this year, Eatrenalin earned a Michelin star, placing it among the standout names in international fine dining. For the 10th season of the multi-award-winning experience, Peter Hagen-Wiest, two-Michelin-star chef at “Ammolite – House of Light” and culinary director of Eatrenalin, is counting on a trio of friends. Together, the three exceptional talents present an exclusive menu that pairs extraordinary flavor compositions with the fine-dining restaurant’s one-of-a-kind multisensory staging.

With Tobias Bätz, Hagen-Wiest brings one of the most innovative figures in German fine dining to Europa-Park. As head chef and culinary director of the restaurant “AURA by Alexander Herrmann & Tobias Bätz” in Wirsberg, Upper Franconia, Bätz shapes the culinary philosophy of the two-Michelin-star establishment alongside Alexander Herrmann. His cooking is modern and creative, deeply rooted in his Franconian homeland yet reaching far beyond its borders. At its heart are high-quality regional products, from which he coaxes entirely new dimensions of flavor using innovative techniques such as fermentation and aging. Much of that experimenting happens in the restaurant’s own Future Lab “ANIMA,” where traditional methods are combined with modern insights and creative ideas.

At Eatrenalin, Bätz puts his stamp on the Umami room with a refined interpretation of Asian flavors. The menu there includes tender beef fillet, shabu-shabu style, with cherry and pointed cabbage. Alongside it come creative compositions such as dumplings in a spicy chili-soy broth with ginger, udon noodles with beurre blanc and shiitake, and wagyu nigiri with charcoal mayonnaise and leek shoyu. Precise craftsmanship meets surprising flavor combinations here, and that is exactly how the Umami room gets the Franconian chef’s very personal touch.

The elegant finale of the culinary journey comes courtesy of Stephanie Mittler, who stands for exceptional creativity and the highest level of craftsmanship. As head pastry chef and sous chef at the renowned two-Michelin-star restaurant “Mammertsberg” in Freidorf, Switzerland, she wows guests with refined creations defined by delicate aromas, balanced compositions and understated elegance. Her career has taken her to “IGNIV” in Bad Ragaz and Zurich, among others, as well as to the three-Michelin-star “Schloss Schauenstein.” In 2026, both Gault&Millau and Falstaff named her Pastry Chef of the Year.

In the Incarnation room, Mittler shows her flair for special flavors. Her creation centers on an exciting interplay of yogurt, sea buckthorn and rooibos tea, complemented by a refreshing sea buckthorn sorbet with brioche and malt. Fruity acidity, subtle roasted notes and contrasting textures come together in a taste experience that unites lightness and aromatic depth. In doing so, the pastry chef picks up on the room’s special atmosphere and rounds off the multisensory journey with elegance.

Pulling it all together is Peter Hagen-Wiest. As culinary director, he holds overall creative responsibility for the eight-course sensory journey. Together with Bätz and Mittler, he developed a menu in which different culinary signatures merge into a harmonious whole. “Working with friends on a shared idea and giving each room our personal touch is a special experience for us as chefs and for the guest,” Hagen-Wiest says. The result is a symbiosis of cuisine, atmosphere and multisensory staging that touches every sense.

With Season 10, Eatrenalin continues its successful collaboration with renowned figures from international fine dining. Anyone who wants to experience the new menu by Peter Hagen-Wiest, Tobias Bätz and Stephanie Mittler should mark Dec. 3, 2026, on the calendar: From that day on, the culinary journey is open to guests, promising extraordinary moments full of creativity, finesse and culinary surprises.