Catering · WIO-Catering · Tri-border region
Catering.
From eight to a thousand.
As managing partner, Nicolai P. Wiedmer leads WIO-Catering — the catering brand out of Das Eckert. Premium catering in the tri-border region, from private dining for eight guests to a reception for over a thousand. With a kitchen crew from the Michelin-starred restaurant, sourced regionally, with no off-the-shelf solutions.
wio-catering.de · brand site in German, with references and inquiry form.
Occasions · a selection
Four formats,
one standard.
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Weddings
Single-day productions from aperitif to midnight soup. In the Markgräflerland, along the Rhine, at wineries or in private homes. Menu developed together with the couple.
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Corporate events
Year-end receptions, client events, strategy off-sites. Focus on unhurried service and clearly legible menus — not a buffet show, but a menu with a through-line.
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Private dining
At the hosts’ home, with a Michelin-trained crew on site. Eight to forty guests. From the table conversation to the first course, nothing is left to chance.
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Pop-up in your venue
Gallery, showroom, industrial loft, winery — a place that doesn’t yet have a kitchen gets one for the evening. With our own mise en place logistics.
What sets us apart
Three points
instead of ten buzzwords.
Michelin-trained crew on site
Single-day or multi-day events are staffed with chefs from Das Eckert — the same crew that works the pass in the main restaurant.
Regional supply chains
Products from the Markgräflerland, the High Rhine, nearby Alsace and Northwestern Switzerland. Short routes, vetted suppliers.
A menu, not a catalogue
No off-the-shelf buffet from a template. Every catering gets its own menu, developed for the occasion, the guests and the season.
Process · five steps
From initial conversation
to wrap-up.
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Initial conversation
Inquiry by email or form. A first read on occasion, date, guest count, location and setting.
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Menu draft
A sketch of the menu and service line — with options, not as a finished proposal.
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Site visit
For larger or unusual venues, a walk-through on site: kitchen layout, power and water, service routes.
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Execution
Mise en place, service with our own crew, coordination with the in-house team, florists and service partners.
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Wrap-up
A short debrief, the invoice, and where it fits, a date for next year — catering is often a recurring occasion.
Area
Tri-border region
and surroundings.
- Lörrach
- Weil am Rhein
- Rheinfelden
- Grenzach-Wyhlen
- Markgräflerland
- Basel and region
- Freiburg
- Black Forest
- High Rhine
- Central Upper Rhine
- Northwestern Switzerland
Allergies · Vegan · Vegetarian
Dietary preferences
are not a special case.
Vegetarian and vegan menus can be planned just as readily as classic ones — as the full offering or as a single course. Allergies and intolerances are recorded per guest and built into the service so the team knows who gets which course. No one should have to ask at the table.
For events with a mixed audience, a parallel menu running on two or three lines (classic · vegetarian · vegan) is a proven format.
Frequently asked questions
What sets WIO-Catering apart from a classic catering company?
Three points. First, the kitchen crew comes from Das Eckert — from a working Michelin-starred restaurant, not an event kitchen. Second, produce is sourced almost exclusively from the region — Markgräflerland, High Rhine, Alsace, Northwestern Switzerland. Third, there are no standard menus: every catering gets its own line, developed for the occasion and the guests.
Where does WIO-Catering operate?
The focus is the tri-border region — Lörrach, Weil am Rhein, Rheinfelden, Grenzach-Wyhlen, Markgräflerland, Basel and surroundings. Extended radius: Freiburg, Black Forest, Central Upper Rhine, Northwestern Switzerland. Requests beyond that are reviewed case by case.
What’s the minimum guest count for a catering?
From around eight guests (private dining) to over a thousand for receptions. Catering with our own crew typically makes economic sense from 20–30 people upwards — below that, private dining formats are the better fit.
Does a kitchen crew from Das Eckert come along?
Yes — depending on the format, two to eight chefs from the Eckert team. For weddings and larger receptions, service partners from our established network step in alongside; for private dinners, a small in-house crew is enough.
Are vegan or vegetarian menus possible?
Yes — a fully vegetarian or vegan menu can be planned just as readily as a classic one. Allergies and dietary preferences are recorded per guest, so the service team knows who gets which course.
How much lead time does a catering inquiry need?
For weddings and larger events, realistically six to twelve months. Private dinners and smaller occasions are often possible at shorter notice, ideally with at least four weeks’ lead time. Seasonally busy dates (early-summer weekends, December) should be locked in earlier.
Inquiry
Two routes.
For inquiries about weddings, corporate events, private dinners or pop-ups: either directly on the brand site wio-catering.de (brand site in German), or via the inquiry form on the home page — the latter is the better route for inquiries that should explicitly run through Nicolai.
Or directly: n.wiedmer@wio-group.de
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