The legendary hotel restaurant on the top of the Würzburger Stein has had a new head chef since March 2024: 28-year-old Philipp Müller is a former sous chef for Klaus Erfort and Thomas Schanz and brings with him many years of experience from highly decorated establishments. He is set to breathe new life into the time-honored address. Following this plan, the "Your Choice" menu is served every evening from Wednesday to Sunday: three to six courses from a special menu that changes every two months. The best view of the vineyard, river and town is from the terrace, weather permitting, but the Rittersaal also exudes a stately atmosphere. Culinary delights at Müller are upscale home-style fare. The starter of the day, grilled pork belly on wild garlic espuma, surprises with its modern presentation, but remains clearly on the classic side in terms of flavor. The main course is then excellent: fillet of St. Peter's fish, firm-to-the-bite varieties of fennel and kohlrabi and a creamy sauce that not only harmonizes with the slightly sweet and spicy touch of the vegetables, but also skilfully integrates the accompanying open wine, a Riesling GG from Horst Sauer, into the overall dish. The wine list is dominated by Franconian wines anyway, 25 of which come from the Würzburger Stein alone. Where else could you enjoy a Stein wine if not here? The service is formal, as befits the magnificent, historic ambience, but not stiff. A place where tradition and modernity are tastefully combined. A promising start that leaves you wanting more.
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