"French Cuisine" Restaurants in Germany
Torsten Michel continues to keep the legendary gourmet restaurant on the road to success, his creative cuisine is on a world-class international level. This also applies to the extensive wine list.
Christian Bau has not only set the tone with his cuisine, but also new standards. The basis is French cuisine, which Bau perfectly complements with the flavors of the Asian world.
Outstanding! Andreas Krolik shines with incredibly aromatic vegan compositions. But he also refines the well-known gourmet products. The ambience, service and wine list are also excellent.
If you are looking for classic culinary delights, Martin Herrmann's top cuisine has been the place to be for decades. The wine accompaniment by sommelier Christophe Meyer is in no way inferior to the cuisine.
The Keller family's traditional restaurant has long been a culinary institution, where classic French haute cuisine is still celebrated. The wine list is legendary!
A favorite in Munich and among fans of high-quality, classic French cuisine: oysters, frogs' legs or crêpes suzette - everything tastes delicious and clear. The wine list is also a hit!
It's great cinema when Manuel Ulrich brings the finest produce to the plate with precision. But when a rarity like Romanée-Conti is served by the glass, a blockbuster is guaranteed.
One of the most exciting new openings of the year: Yannick Noack takes guests on a great culinary journey along the Moselle. Exceptional, tasty creations, also à la carte.
In the Atelier created by artist Axel Vervoordt, Kevin Romes cooks international cuisine with a French base. The courteous service team competently guides you through the wine list and the evening.
Klaus Erfort never fails to impress with his sophisticated gourmet creations, which are celebrated in a puristically chic ambience. The wine list is first-class and leaves nothing to be desired.
The culinary trio at Brothers offers fine dining in a relaxed, urban atmosphere. Creative à la carte dishes and menus come from the open kitchen - plus impressive sommelier expertise.
Ulm's most dedicated chef has brought in reinforcements: Alongside Alina Meissner-Bebrout, Tim Ostertag is now tinkering with new creations. Holger Baier always selects the finest wines to accompany the menu.
Even after more than 50 years, it is still as vital, popular and good as ever. Great French cuisine in keeping with the times and an excellent wine selection in a relaxed bistro atmosphere. Top service. Go there!
Vincent Moissonnier continues the gastronomic legend even after the concept change. He confidently places uncomplicated enjoyment at the center of his French bistro. Excellent service!
The "Gabelspiel" is inconspicuously located in a corner where kebab stores and pizzerias usually dominate the gastronomic scene. But once you cross the curtain at the entrance, you enter a different world. There is room for 25 guests, a small adjoining room for family celebrations and, in summer, the beautiful garden on Zehentbauernstraße can be used. Even the appetizers open the field wide: Do the dumplings and red cabbage go in a down-to-earth direction? Can we look forward to more of the gamba tartare waiting in the sepia crunch? Or the tom kha gai-style egg? It starts cold: with faux grass, Florian Berger's signature dish. The faux foie gras goes wonderfully with fig, hazelnut and fig leaf oil. Add to this a Martha's Special Reserve Port - and you have finally arrived in a parallel universe that only knows about the world outside because the streetcar occasionally throws its lights through the windows. The temperature rises only minimally with the char, which nestles against peaches and warm yellow beet. It is covered with a watercress granité that slowly melts and turns into a sweet vinaigrette. A poetic course full of color and summer. Accompanied by a subtle Katrin-Wind Pinot Blanc from Landschneckenkalk, Berger's cuisine is self-assured, but not arrogant. It is full of warmth, without this being reflected in the temperature. It is all about subtle nuances, while there is loud laughter at the tables and in the service. This is not about show, but about the guests - which is not least due to Sabrina Berger's manner as hostess.
Small, fine and entirely tailored to Cédric Schwitzer. If you want to enhance the gourmet experience even further, book a place at the Chef's Table. An under-30 menu for young gourmets is available on Wednesdays and Thursdays.
If you've never been to the wonderfully wine-growing, wooded region of West Central Franconia, voilà: Le Frankenberg is worth more than a detour. Steffen Szabo conjures up uncompromising haute cuisine - also vegan on request.
Nathalie Leblond's dishes are based on modern French cuisine and feature exclusive ingredients such as impérial pigeon and creations such as homemade porcini mushroom ravioli.
Patron Vjekoslav Pavic focuses on the product. The message is: French-inspired cuisine with international and regional influences and hand-picked ingredients. Virtuoso.
Head chef Johannes Frankenbach has a soft spot for French cuisine. Guests can enjoy his classic creations in the hotel's former wine bar.